L-Arabinose is considered a rare sugar that can be found naturally within the structures of most fruits and vegetables. Due to its low caloric sweetening effects, arabinose is commonly used in nutritional supplements and prescription drugs. In addition to its sweetening effects, when reacted with amino acid blends, using the Maillard Reaction, arabinose is able to contribute to the production of savory and meaty flavors used within the food and flavor industry.

L-Arabinose is commonly used in the Flavor Industry to produce meaty or cooked/roasted flavors.

Arabinose is a 5 carbon monosaccharide sugar or pentose with an aldehyde group that is manufactured from the complete hydrolysis of non-starch polysaccharides found in vegetables such as corn fiber. It is known as a pectin sugar.  Arabinose is sweet, but with a lower glycemic index as it is a non-digestible L-form sugar and will strongly inhibit sucrase in the small intestines.  It is found widely in nature but is not commonly used.


Minimum Order Quantity is 44 lbs

L-Arabinose is useful in Maillard Reaction type flavors to produce meaty flavors.  L-Arabinose will react with amino acids to create flavors found naturally in cooked or roasted meats. Varying the amount of heat, time and pressure will alter the thermal degradation reactions which will vary the overall flavor profile of the resulting flavors.

The highly desired roasted or cooked meat flavors are a result of the Maillard reaction of naturally occurring sugars, reducing sugars and amino acids. The resulting Maillard reaction flavors will have roasted, cooked, bready, fried notes found in many cooked foods. To obtain cooked or roasted chicken flavors an amino acid containing sulfur is needed which is typically cysteine or cystine. Thiamine can also be used for the sulfur source.

L-Arabinose combined with L-Cysteine HCL, Glycine HCL, Water, and a pH regulator will make chicken type flavors when heated for 2 hours at 90-95C. The goal is to produce2-methyl-3-furanthiol which gives the taste perception of cooked chicken.

Many other flavors can be produced by varying the amino acid in the reaction as well as the time, temperature.

L-Arabinose has the unique property of reducing the absorption of sucrose in the small intestines by inhibiting the sucrase enzyme.  This will prevent the digestion of sucrose by approximately 60%.  Adding 2-3% of the L-Arabinose will achieve this reduction.  L-Arabinose will act as a sweetener that will reduce calories and regulate blood sugar by lower the digestion of sucrose in the body. Since it is not digested, it adds no calories.