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Home > Biochemical Engineering > Saccharides (Find 58 items)

L-Xylose

(609-06-3)
L-Xylose (L-(-)-Xylose) is the levo-isomer of Xylose. Xylose is classified as a monosaccharide of the aldopentose type[1].

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Levoglucosan

(498-07-7)
useful carbohydrate synthon pharmaceutical intermediate

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Lactitol monohydrate

(81025-04-9)
bulking agent; cosmetic and pharmaceutical excipient

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L-(-)-Sorbose

(87-79-6)
In the manufacture of vitamin C (accounts for nearly 1000 tons of ascorbic acid produced every year).For conversion of L-sorbose to 2-keto-L-gulonic acid see Reichstein, Grüssner, Helv. Chim. Acta 17, 311 (1934).

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L(-)-Glucose

(921-60-8)
L-Glucose is the enantiomer of D-Glucose (G595000), a naturally occurring carbohydrate used in an abundance of cellular processes. L-Glucose is a synthetic sugar used in the formation of L-Glucose Pentaacetate (G596510), a potential therapeutic agent regarding type II diabetes. In addition, L-glucose can be used as a colon cleansing agent for before a colonoscopy procedure.

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L-Erythrulose

(533-50-6)
L-Erythrulose is the L-isomer of D-Erythrulose (E650145), a tetrose carbohydrate that is used in various self-tanning cosmetics combined with dihydroxyacetone.

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L-Galactose

(15572-79-9)
L-Isomer of D-galactose (G155250), a C-4 epimer of Glucose (G595000) found in milk and sugar beets as well as being synthesized by the body. Potential use in oral therapy for nephrotic syndrome in focal and segmental glomerulosclerosis.

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L-Arabitol

(7643-75-6)
L-Arabitol, a rare sugar alcohol, is being studied as a food additive that reduces fat deposits in the intestines. L-Arabitol is used as an inducer of xylanase expression in Hypocrea jecorina (Trichoderma reesei). L-Arabitol is used to identify, differentiate and characterize L-arabitol dehydrogenase(s).

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Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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