Arabitol

Arabitol is a sugar alcohol that is derived from the reduction of arabinose, which is a type of monosaccharide. Arabitol can be found naturally in some fruits and vegetables, and it is also produced by certain types of fungi, yeasts, and bacteria. Due to its sweet taste, arabitol is sometimes used as a sugar substitute in food products, although it is less common than other sugar alcohols such as xylitol and sorbitol.

Arabitol has a lower caloric value compared to traditional sugars, which makes it an attractive option for people looking to reduce their calorie intake. Additionally, since arabitol is not metabolized by oral bacteria, it does not contribute to tooth decay, further enhancing its appeal as a sugar substitute in dental care products.

In the biotechnology industry, arabitol is of interest due to its potential as a platform chemical for the production of other valuable chemicals. Research is ongoing into the use of genetically modified microorganisms that can efficiently produce arabitol from various biomass sources.

Despite its benefits, the consumption of arabitol, like other sugar alcohols, can lead to digestive issues such as bloating, gas, and diarrhea if consumed in large amounts. This is because sugar alcohols are not completely absorbed by the body and can ferment in the intestine.