L-Rhamnose Monohydrate
Food Additives 2025-03-02
Rhamnose is a kind of biosurfactant with biological metabolism property produced by Pseudomonas or Berkshire bacteria. It is a kind of biosurfactant with the longest research time and the most mature application technology. It naturally exists in soil, water and plants, and belongs to an anionic surfactant of glycolipids.
| Attribute | Details |
|---|---|
| Name | L-Rhamnose Monohydrate |
| CAS Number | 6155-35-7 |
| Chemical Formula | C6H12O5·H2O |
| Molecular Weight | 182.17 g/mol |
| Appearance | White to cream-colored crystalline powder |
| Solubility | Soluble in water, methanol; slightly soluble in ethanol |
| Melting Point | 90-95°C (α-form), 122-126°C (β-form) |
| Boiling Point | 323.9°C at 760 mmHg |
| Flash Point | 149.7°C |
| Optical Rotation | [α]D15 +9.1° (L-form) |
| Sweetness | Approximately 33% as sweet as sucrose |
| Applications | Used as a sweetener, for determining intestinal permeability, and in the production of fragrances and flavors; also found in plant polysaccharides and bacterial polysaccharides |
| Occurrence | Naturally occurring in plants and bacteria, especially in gums, pectins, and some bacterial polysaccharides |
| Stability | Stable under normal conditions, but β-form is hygroscopic and may convert to α-form upon exposure to moist air |
| Safety | Generally recognized as safe (GRAS) for human consumption |
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