Arabinose

Brief Overview

Arabinose is an aldopentose with a chemical formula of C₅H₁₀O₅, which occurs naturally as a component of polymers such as hemicellulose and pectin. It is a low-calorie sweetener that inhibits sucrose activity and prevents increased blood glucose levels. Arabinose is used to produce sweet and savory flavors by reacting with amino acids to produce peptides. The peptides determine the flavor profile of the product. Arabinose is more reactive and suitable than Xylose.

Manufacturing Process

Arabinose is commercially prepared by the Wohl degradation which involves the organic synthesis of arabinose from glucose. It was first isolated from acacia gum.

Food Industry

Arabinose is used in a wide range of applications, including the production of savory reaction flavors and as a sucrase enzyme inhibitor to lower the glycaemic index of sucrose-containing products. Arabinose is used in the food industry like sugar molecules because of its properties like temperature enablers and good solubility range. Arabinose can also be used as a substituent for sugar molecules, which is suitable for diabetic patients. Arabinose is extensively used in the production of almond jelly, mango pudding, cookies, and custard cream.

Pharmaceutical Industry

Arabinose can be used as a pharmaceutical intermediate in medicines. They are used in the preparation of drug manufacturing, and it is an ideal pharmaceutical excipient.

Other Applications

Arabinose can be used in the preparation of culture medium in laboratories.