Cas:58-86-6 D-Xylose powder
| product name |
Xylose |
| cas number |
58-86-6 |
| apperance |
White crystal powder |
| Density |
1.5±0.1 g/cm3 |
| MF |
C5H10O5 |
| MW |
150.130 |
D-xylose is a five-carbon sugar derived from the hydrolysis of wood chips, rice straw, corn cobs and other plants rich in hemicellulose. Its chemical formula is C5H10O5. Colorless to white crystal or white crystalline powder, with a slight special smell and refreshing sweetness. The sweetness is about 40% of that of sucrose. , Melting point 114 degrees, showing dextrorotation and variable optical rotation, easily soluble in hot ethanol and pyrimidine, and its sweetness is 67% of sucrose. Xylose and glucose have similar chemical properties and can be reduced to corresponding alcohols, such as xylitol, or oxidized to 3-hydroxy-glutaric acid. The human body cannot digest it and cannot use it. Natural crystals are found in a variety of ripe fruits.
In China, xylose is the main raw material for the production of xylitol and has been approved as a non-calorie sweetener by many countries.
Application field
1. Non-calorie sweetener. Used in obese and diabetic patients. It is also used to prevent fat oxidation, as a raw material for sauces, and to prepare pork and other spices through Maillard reaction.
2. Xylose has a higher proliferation effect on the bifidobacteria in the human intestine, and eating xylose can improve the microbial environment of the human body. Improve the body's immunity. The compatibility of xylose with food is very good. Adding a small amount of xylose to food can show good health effects. The simultaneous intake of xylose and calcium can increase the body's absorption and retention of calcium and prevent constipation.
3. For the production of xylitol.
4. Because of its obvious taste-improving effect, it can be used in spice and pet feed industries
5. Because it can efficiently cause Maillard reaction, it can be used to produce food flavoring agent
6. Because of its obvious color improvement effect, it can be used for the coloring of golden brown in the food industry, such as the coloring of butter and bread.
7. Pharmaceutical raw materials and pharmaceutical intermediates
8. Suitable for the preparation of flavors and fragrances
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