PRODUCT Properties
| Melting point: | 160-163 °C(lit.) |
| alpha | 104 º (C=6, IN WATER 23 ºC) |
| Boiling point: | 415.5±38.0 °C(Predicted) |
| Density | 1.508±0.06 g/cm3(Predicted) |
| vapor pressure | 0Pa at 20℃ |
| FEMA | 3255 | L-ARABINOSE |
| refractive index | 104 ° (C=10, H2O) |
| storage temp. | room temp |
| solubility | H2O: 1 M at 20 °C, clear, colorless |
| form | Solid |
| pka | 12.46±0.20(Predicted) |
| color | White crystalline |
| Odor | Odorless |
| PH | 6.5-7.0 (100g/l, H2O, 20℃) |
| optical activity | [α]20/D +104.0±2.0°, 24 hr, c = 10% in H2O |
| Water Solubility | almost transparency |
| λmax | λ: 260 nm Amax: ≤0.05 λ: 280 nm Amax: ≤0.04 |
| Merck | 14,761 |
| BRN | 1723085 |
| Stability: | Stable. Incompatible with strong oxidizing agents. |
| InChIKey | PYMYPHUHKUWMLA-VAYJURFESA-N |
| LogP | -2.8 at 20℃ |
| CAS DataBase Reference | 5328-37-0(CAS DataBase Reference) |
| EPA Substance Registry System | L-Arabinose (5328-37-0) |
Description and Uses
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.
L-Arabinose is used as a substrate to identify, differentiate and characterize pentose sugar isomerase(s). L-Arabinose is used in the bioproduction of L-ribose.
Safety
| Symbol(GHS) |  GHS07 |
| Signal word | Warning |
| Hazard statements | H315-H319-H335 |
| Precautionary statements | P261-P271-P280 |
| WGK Germany | 3 |
| F | 3-10 |
| HS Code | 2940 00 00 |
