L-Arabinose
Sweeteners
Nutritional Enhancers
5328-37-0
C₅H₁₀O₅
$7.99 ~ $11.98
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is L-Arabinose?
L-Arabinose is a rare, low-calorie monosaccharide that functions as a strong inhibitor of the sucrase enzyme, making it a popular dietary supplement ingredient used to reduce the glycemic impact of sucrose consumption.
How is L-Arabinose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select and crush hemicellulose-rich materials such as corncobs, sugarcane bagasse, or sugar beet pulp. | Control Point: Raw material must be clean and free from foreign matter. Particle size after crushing is critical for efficient hydrolysis. |
| 2 | Acid Hydrolysis | Treat the prepared biomass with dilute acid (e.g., sulfuric acid) under high temperature and pressure to break down arabinoxylan polymers. | Control Point: Precise control of acid concentration, temperature, and reaction time is crucial to maximize L-Arabinose yield and prevent its degradation into byproducts like furfural. |
| 3 | Neutralization & Filtration | Neutralize the acidic hydrolysate solution with a base (e.g., calcium carbonate) and filter to remove solid residues like lignin and precipitated salts. | Control Point: The target pH must be accurately achieved to precipitate impurities without degrading the sugars. Filtration efficiency ensures a cleaner solution for downstream processing. |
| 4 | Decolorization & Purification | Pass the filtered sugar solution through activated carbon columns to remove color, followed by ion-exchange resins to remove mineral salts. | Control Point: Flow rate and contact time with the activated carbon and resins are monitored. Resin beds must be regenerated periodically to maintain purification capacity. |
| 5 | Chromatographic Separation | Employ simulated moving bed (SMB) chromatography to separate L-Arabinose from other sugars (e.g., D-Xylose, glucose) present in the solution. | Control Point: This is the most critical separation step. Column temperature, eluent concentration, and flow rate directly determine the purity of the final product. |
| 6 | Concentration | Concentrate the purified L-Arabinose fraction by evaporating water under vacuum to form a supersaturated syrup. | Control Point: Vacuum evaporation allows for water removal at a low temperature, which prevents sugar caramelization. The target Brix (sugar concentration) is the key parameter. |
| 7 | Crystallization | Cool the concentrated syrup under controlled agitation to induce the formation of L-Arabinose crystals. | Control Point: The cooling profile and agitation speed are strictly controlled to influence crystal size distribution and purity. Seeding with pure L-arabinose crystals is often used. |
| 8 | Centrifugation & Washing | Separate the solid crystals from the remaining liquid (mother liquor) in a centrifuge, followed by a wash with a small amount of pure water. | Control Point: Centrifuge speed and wash water volume are optimized to effectively remove surface impurities without significant loss of the product through dissolution. |
| 9 | Drying | Dry the wet crystals in a fluid bed dryer using temperature-controlled, filtered air. | Control Point: The final moisture content is a critical quality specification. Drying temperature must be carefully managed to prevent discoloration or melting. |
| 10 | Sieving & Packaging | Sieve the dried L-Arabinose to ensure a uniform particle size, conduct final quality control tests, and package into sealed, food-grade containers. | Control Point: Final QC includes testing for purity (assay), heavy metals, and microbiological contaminants. Packaging is performed in a controlled cleanroom environment to prevent contamination. |
Technical Specifications
| CAS Number | 5328-37-0 |
| Chemical Formula | C₅H₁₀O₅ |
| Solubility | Soluble in water |
| Storage Conditions | Store sealed, cool and dry |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Low-GI foods
blood sugar control
supplements
bakery
Mechanism of action:
| Parameter | L-Arabinose |
|---|---|
| Functional Category | Sucrase Inhibitor; Prebiotic; Glycemic Response Reducer |
| Key Ingredients | L-Arabinose (a natural pentose monosaccharide) |
| Mechanism of Action | Acts as a non-competitive inhibitor of the intestinal sucrase-isomaltase enzyme complex, preventing the hydrolysis of sucrose into absorbable glucose and fructose. The unhydrolyzed sucrose and L-Arabinose pass to the large intestine where they are fermented by gut microbiota. |
| Application Effect in Product | Reduces the effective glycemic index of sucrose in foods and beverages. Mitigates postprandial blood glucose and insulin spikes. Supports gut health by acting as a prebiotic. Can be used in sugar-reduction formulations to manage metabolic impact without fully replacing sucrose. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Arabinose | Rare Sugar (Pentose) | Inhibits sucrase enzyme; reduces absorption of sucrose; mild sweetness (~50% of sucrose); prebiotic effects. | Unique mechanism as a sucrose blocker, rather than a replacement; synergistic effect when used with sugar. | Low sweetness level; not a standalone sweetener; higher cost and less availability; can cause digestive issues in high doses. | Adding to sucrose-containing foods/drinks to lower their glycemic impact; functional health supplements. | To specifically mitigate the effects of table sugar (sucrose) in a formula, not to replace it entirely. |
| Allulose | Rare Sugar (Monosaccharide) | ~70% as sweet as sucrose; negligible calories (~0.4 kcal/g); does not raise blood sugar; browns like sugar. | Excellent for baking due to Maillard reaction (browning); very clean, sugar-like taste profile; keto-friendly. | Less sweet than sucrose; can be expensive; potential for mild digestive upset at very high intake levels. | Keto-friendly baking, ice cream, beverages, sauces where browning and sugar-like texture are desired. | For the best sugar-like performance in cooking and baking, especially for browning and caramelization. |
| Erythritol | Sugar Alcohol (Polyol) | ~70% as sweet as sucrose; zero calories; zero glycemic index; produces a cooling sensation in the mouth. | Excellent digestive tolerance compared to other polyols; zero-calorie; non-cariogenic; widely available and affordable. | Pronounced cooling aftertaste can be undesirable; tends to recrystallize in solutions; less sweet than sugar. | Bulk sweetener in beverages, keto baking, confections; often blended with high-intensity sweeteners to mask aftertaste. | For a cost-effective, zero-calorie bulk sweetener with minimal digestive side effects. |
| Xylitol | Sugar Alcohol (Polyol) | Sweetness equal to sucrose (1:1); low glycemic index; ~2.4 kcal/g; proven to fight tooth decay. | 1:1 sweetness replacement for sugar simplifies recipes; actively beneficial for dental health. | Has more calories than other substitutes; can cause significant digestive distress; highly toxic to dogs. | Sugar-free chewing gum, mints, toothpaste, and as a 1:1 sugar substitute in baking (in pet-free homes). | For its identical sweetness to sugar and proven dental benefits, especially in oral care products. |
| D-Tagatose | Rare Sugar (Monosaccharide) | ~92% as sweet as sucrose; low calorie (~1.5 kcal/g); very low glycemic index; prebiotic. | Taste and sweetness are very close to sucrose; promotes beneficial gut bacteria; browns well. | Can cause flatulence and bloating until tolerance is built; less common and more expensive. | General-purpose sweetener in foods and beverages; functional foods for gut health; diabetic-friendly products. | For a sweetener that closely mimics sugar's taste and sweetness profile while also offering prebiotic benefits. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications