D-Xylose

D-Xylose (CAS 31178-70-8) is a naturally occurring pentose sugar derived primarily from plant-based hemicellulose sources. Used across food, pharmaceutical, and biotechnology sectors, it functions as a low-calorie sweetener and fermentation substrate.

In food manufacturing, this compound contributes to browning and flavor development in baked goods, confections, and savory products where controlled Maillard reactions are required for the final profile.

Pharmaceutical formulators use it as an excipient and as a reference standard in intestinal absorption diagnostics. It supports the xylose absorption test for assessing various malabsorption conditions in patients.

Biotechnology and fermentation operations rely on this sugar as a carbon source for culturing microorganisms. It is essential for producing xylitol, ethanol, and other bio-based chemicals at an industrial scale.

It also serves research and analytical laboratories as a reagent-grade carbohydrate for enzyme assay development. Scientists utilize it for metabolic pathway studies and specialized chemical synthesis projects.

The product is supplied as a white crystalline powder. Standard commercial grades include food-grade and USP or BP specifications, ensuring the material meets strict compendial purity requirements.

Pharmaceutical-grade material is suitable for use in regulated formulations and diagnostics. Bulk quantities are available for industrial fermentation and food processing to meet high-volume manufacturing demands.

Smaller pack sizes are also offered for laboratory and pharmaceutical applications. This ensures flexibility for researchers and small-scale producers requiring high-quality chemical inputs for their operations.