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L-Arabinose

L-Arabinose

L-Arabinose is a naturally occurring five-carbon sugar, initially derived from gum arabic and commonly found in the husks of fruits and whole grains. In modern industrial production, it is obtained from hemi-cellulose components of plants like corn cob and bagasse. Structurally, L-arabinose appears as white needle-shaped crystals with a mild sweetness that is half as potent as sucrose, exhibiting excellent water solubility. Notably, L-arabinose is considered an indigestible carbohydrate in the human body; its consumption does not impact blood sugar levels and does not require insulin regulation for metabolism.

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D-Xylose

D-Xylose

The D-xylose is derived from natural sources such as corncob and wood, exhibiting excellent biocompatibility and undergoing non-exothermic metabolism in the human body.

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Xylitol

Xylitol

Xylitol is widely found in a variety of fruits, vegetables, and grains. Its sweetness is comparable to that of sucrose. Among all sugar alcohols, xylitol possesses the strongest sweetness and coolness.

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Syrup

Syrup

The composition of the syrup includes D-xylose, L-arabinose, glucose, galactose, and other types of reducing sugars.

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D-Mannose

D-Mannose

D-mannose is a crucial constituent of carbohydrate compounds found in animals. It is present in serum globulin, ovomucoid, and cell surface receptors as D-mannose glycans. Additionally, polysaccharides composed of D-mannose can be found in plant cell walls, such as palm seeds and coconut shells. Some fruits also contain free D-mannose, including citrus peels, peaches, and apples. Furthermore, it should be noted that D-Mannose is a reducing sugar with six carbon atoms and an epimer of glucose.

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L-Fucose

L-Fucose

L-fucose is a hexose monosaccharide that serves as a constituent of the sugar moiety in human glycoproteins and as one of the oligosaccharides present in breast milk. It occurs abundantly in seaweed and gums, and also forms part of the polysaccharides found in certain bacteria.

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