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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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