Oligolevulose, identified by the CAS number 308066-66-2, is a carbohydrate that belongs to the class of oligosaccharides. It is derived from the hydrolysis of levulose (fructose) and typically consists of a small number of monosaccharide units. Oligolevulose is characterized by its sweet taste, which is a common trait among sugars and sugar derivatives. It is soluble in water, making it useful in various food and pharmaceutical applications. The substance may exhibit prebiotic properties, potentially promoting beneficial gut bacteria. Additionally, oligolevulose can serve as a low-calorie sweetener, appealing to health-conscious consumers. Its stability under heat and acidic conditions can make it suitable for use in processed foods. As with many oligosaccharides, it may not be fully digestible, leading to fermentation in the gut, which can have both positive and negative effects depending on individual tolerance. Overall, oligolevulose represents a versatile compound with potential applications in nutrition and food science.

Oligolevulose

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FRUCTOOLIGOSACCHARIDES

Fructooligosaccharides is a levorotatory monosaccharide and an isomer of glucose.

CAS 308066-66-2: Oligolevulose

FRUCTOOLIGOSACCHARIDES

Ref: IN-DA0031CK

Fructooligosaccharides

Ref: TM-T0582