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Home > Biochemical Engineering > Saccharides (Find 58 items)

L-Sorbitol

(6706-59-8)
White to off-white crystalline powder

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L-Fructose

(7776-48-9)
L-Fructose is the L-isomer of D-Fructose (F792500), a monosaccharide found in number of fruits and plants.

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L-Mannose

(10030-80-5)
White PowderChEBI: The L-enantiomer of aldehydo-mannose.

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L-Lyxose

(1949-78-6)
white fine crystalline powderChEBI: An L-lyxose in cyclic pyranose form.

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L-Iditol

(488-45-9)
Occurs naturally along with D-Glucitol in plants, including in the berry of mountain ash (Sorbus aucuparia). Allitol, D-talitol and L-iditol are sugar alcohols that are rare in nature.

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L-Erythrose

(533-49-3)
L-Erythrose is a rare aldotetrose that have been used as a chirality factor used in QSAR studies of chiral molecules.

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L-Allose

(7635-11-2)
L-Allose is a novel substrate of a ribose-5-phosphate isomerase from Clostridium Thermocellum.

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L-Gulose

(6027-89-0)
L-Gulose is an aldohexose sugar. L-Gulose very rarely occurs in nature but has been found in archaea, bacteria and eukaryotes. L-Gulose is not fermentable by yeast. L-Gulose also serves as a direct precursor of L-ascorbic acid in plant cells.

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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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