Arabinose is an aldopentose, and has 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 increase in blood glucose level. Arabinose is used for the production of sweet and savoury flavours by reaction with amino acids to produce peptides. The peptides determine the flavour profile of the product. Arabinose is more reactive and suitable as Xylose.
Arabinose is commercially prepared by the Wohl degradation which involves the organic synthesis of arabinose from glucose. It was first isolated from acacia gum.
Arabinose is used in wide range of applications including the production of savoury reaction flavours and use as a sucrase enzyme inhibitor to lower the glycaemic index of sucrose containing products. Arabinose is used in food industry like a sugar molecules because of its properties like temperature enablers and good solubility range. Arabinose is also can be used as a substituent for sugar molecules, which is good for the diabetics patients. Arabinose is extensively used in the production of almond jelly, mango pudding, cookies and custard cream.
Arabinose can be used as a pharmaceutical intermediates in medicines. They are used in the preparation of drug manufacturing and it is an ideal pharmaceutical excipients.
Arabinose can be used in the preparation of culture medium in laboratories.