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O. H. OH ・ H. OH. H. HOH 2 C. H. OH. R + D PRODUCT, 2007. L-ARABINOSE. Description: L-ARABINOSE is pentose (C 5 H 10 O 5 ) manufactured from corn fiber. The sweetness of this L-ARABINOSE is a half of sugar, and can be used as sweetener, too. Function:

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O

OH・H

OH

HOH2C

OH

R + D PRODUCT, 2007

L-ARABINOSE


Description:

L-ARABINOSE is pentose (C5H10O5) manufactured from corn fiber.

The sweetness of this L-ARABINOSE is a half of sugar, and can be

used as sweetener, too.

Function:

It prevents from absorbing sucrose in the small intestine

So, it is a kind of sucrase inhibitor.

This L-ARABINOSE inhibits the reaction of sucrase (enzyme),

thus this restraints the sugar absorption by 40%.

Accordingly, this is effective against steep increase of blood sugar

value and effective for the control of insulin secretion.


It is proved that the intake of L-ARABINOSE for some constant period makes the quantity of short chain fatty acid in the intestines favorably increase, and it is effective for reducing serum TG concentration and internal organs’ fat weight.

The undigested sucrose comes to the large intestine, where it works as culture media of such beneficial bacteria as Lactobacillus bifidus.

It is also proved that due to the change of the intestine flora, the bowel movement is improved.


Applications:

The good stability of this L-ARABINOSE in acid range and in high temperature enables its use in the food production processing.

As the solubility of this L-ARABINOSE is as good as sugar, this can

be used for food processing, too.


Some concrete applications:

For food for specified health uses (“FOSHU” in short)

This L-ARABINOSE is included, together with sugar in a FOSHU product. Its formula in one FOSHU product is sugar 97% and

L-Arabinose 3%.

Health claim: to prevent from digestive absorption of sugar

to control the steeply increasing blood sugar value

This L-ARABINOSE can be a substitute for sugar, good for people with the risk of diabetes.


For almond jelly (杏仁豆腐) production

Recipe:

Agar 10g

Milk 250g

Evaporated Milk 50g

Sugar 58.2g

L-ARABINOSE 1.8g

Trehalose 130g

Water 600g

Liqueur 10ml

For mango pudding production

Recipe:

Mango puree 200g

Gelatin 5g

Sugar 38.8g

L-ARABINOSE 1.2g

Water 200g

Coconut milk 60g

Fresh cream 40g

Liqueur 16.2ml

The recommended dosage of L-ARABINOSE is 3 parts against 100 parts

of sugar.


For Cookie production

Recipe:

Butter 500g

Wheat flour 426g

Sugar 291g

L-ARABINOSE 9g

Egg yolk 5

Almond powder 50g

Salt 5g

For Custard cream production

Recipe:

Milk 500cc

Sugar 194g

L-ARABINOSE 6g

Egg yolk 6

Wheat flour 40g

Corn starch 20g

Vanilla beans 1 bottle


Safety tests of L-ARABINOSE

The stability tests using L-ARABINOSE such as Mutagenicity test and Toxicity tests were conducted.

The L-ARABINOSE is a material patent of Godo Shusei and Sanwa

Cornstarch jointly.

L-ARABINOSE is good for those who have some anxiety of blood sugar

value.

Remarks :

Physiological data described here such as L-ARABINOSE’s mechanism and

effect were presented by the courtesy of Godo Shusei Co., Ltd.

The recipes using L-ARABINOSE described here were presented by the

courtesy of Sanwa Cornstarch Co., LTD.


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