Arabinose, where the sale of Zhengzhou L- arabinose offer use

Arabinose, also called L (+) - arabinose, L (+) - arabinose, pectin and sugar, the English name for L-Arabinose; Japanese name for the L- ア ー su ra Techno Bldg. Originally from a tree called Arab colloid secreted by the complex chemical and physical methods to extract out of a separate L-monosaccharide, a natural L- arabinose rarely exists free, contains many coniferous tree heartwood free status of L- arabinose. Widely present in plants, usually in combination with other monosaccharide to heteropolysaccharide form in colloids, hemicellulose, pectin acid, bacterial polysaccharides and some glycosides. The main way to obtain L- arabinose plant extracts by methods. Arabinose (arabinose), also known as pectin sugar arabinose, often in combination with other monosaccharide to heteropolysaccharide exists in the form of plant pulp, colloids, hemicellulose, pectin acid, coniferous trees heartwood, bacterial polysaccharides, and Some glycosides. There are eight arabinose isomers, such as β-D- arabinose, β-L- arabinose like. Arabinose industrial products are mainly two: D- arabinose can be obtained by degradation D- glucose, nature is more rare, mainly in certain bacterial polysaccharides. L- arabinose as a white crystalline powder, odorless, sweet (about 50% of the sweetness of sucrose), melting point 159 ~ 160 ℃, relative density 1.625, specific rotation + 190.5 ° → + 104.5 ° (C = 3), soluble in water, but solubility less than sucrose; high heat and acid stability. Application; arabinose sugar as an emerging health requires an understanding and acceptance of people and the world in the process. It is expected to be widely used in dairy products, pastries, bread, baby food, ice cream, beverages, desserts / chocolate / Household sugar and other foods. Arabinose service hotline; 15637165082