China Rhamnose/Rhamnose Manufacturers/Suppliers/L-Rhamnose

• Certification: ISO, FDA, Sc(OS)/Jy/Kosher/Halal
• Assay Method: HPLC
• Application Form: Lotion, Paste, Tablet, Capsule
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Sophora Japonica Extract
• Model NO.: WWB20230111071
• Product Name: L-Rhamnose
• Transport Package: 25kg/Drum
• Specification: 99% L-Rhamnose
• Trademark: World Well-Being
• Origin: Hunan
• Production Capacity: 10t/Month

Product Description

 

 

Product Name	L-Rhamnose
Appearance	White Crystaline Powder
Specification	99%
Extract sources	Sophora Japonica Extract

 

L-Rhamnose is a naturally occurring, widely-distributed sugar, also known as 6-deoxy-L-mannose. It is prevalent in various biological sources such as polysaccharides, glycosides, plant gum, and bacterial polysaccharides. Derived from Mannose, L-Rhamnose's distinctive trait is the substitution of the hydroxy group located at the 6th position by hydrogen. 

Function
1) Sweetness of 33% sucrose, sweet taste, can be used as sweeteners.
2) Can be used to determine the intestinal permeability.

Application
Synthesis of aroma Furaneol, cardiac drugs , directly used as food additive, sweetener etc.
1) Cardiac Drugs: many natural cardiac drug molecular structure are connected to the end of a L-rhamnose, in the synthesis of such cardiac drugs, L-rhamnose is essential for the basic raw materials . At present, with L-rhamnose as one of the basic raw materials, synthetic cardiac drugs are still in research and development stage, not yet into the market.
2) Synthetic Spices: L-rhamnose in industrial production is mainly used in synthetic perfume Furaneol. Furaneol in the field of fruit spices occupy a very important position. In addition to its direct as a spice products, or the synthesis of many fruit spices the basic raw materials.
3) Food Additives: L-rhamnose is more peculiar to ribose and glucose as it reacts with other substances to produce flavor substances. The L-rhamnose forms five species of flavor substances.
4) For biochemical reagents.

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