What Is Xylose?
Xylose is a natural sweetener, with CAS registration numbers 58-86-6 (D), 609-06-3 (L), and 41247-05-6 (DL). It is a crystalline white solid with a molecular weight of 150.13 and a melting point of 144-145°C. It has a strong sweet taste and is highly water-soluble but almost insoluble in ethanol and acetone.
Uses of Xylose
As a food additive, xylose is known for its higher colorability due to the Maillard reaction. It is used in processed foods for coloring, flavor enhancement, and odor correction. Xylose also serves in gastrointestinal function tests and as a raw material for xylitol.
Properties of Xylose
Xylose is reduced to xylitol and degraded to furfural. It is stable under normal storage conditions but should be kept away from high temperatures and direct sunlight. Xylose reacts with strong oxidizing agents and is considered a miscibility hazardous substance.
Structure of Xylose
Xylose, a pentose, has three chiral carbon atoms. The orientation of hydroxy groups on these atoms determines the sugar type. D-xylose, with the hydroxy group on the second carbon facing right, is the naturally occurring form.
Types of Xylose
Xylose is available as a food additive (D-xylose) and as R&D reagent products (D-(+)-xylose, L-(-)-xylose, DL-xylose). It is sold in various capacities for different uses.
Other Information on Xylose
Xylose in Nature
In nature, xylose is found in plants as a component of xylan and glycoproteins and in animals as part of proteoglycans. In vivo, it is incorporated into polysaccharides through UDP-xylose, produced by decarboxylation of UDP-glucuronic acid.