Objective Perspective of D-Ribose Gluten Free
The “D-” in the name D-ribose refers to the stereochemistry of the chiral carbon atom farthest away from the aldehyde group (C4'). It was first reported in 1891 by Emil Fischer. It is a C'-2 carbon epimer of the sugar D-arabinose (both isomers of which are named for their source, gum arabic) and ribose itself is named as a transposition of the name of arabinose.The “D-” in the name D-ribose refers to the stereochemistry of the chiral carbon atom farthest away from the aldehyde group (C4'). In D-ribose, as in all D-sugars, this carbon atom has the same configuration as in D-glyceraldehyde.
Is D-Ribose gluten free?
D-Ribose is gluten free and widely used in gluten free food to provide to .
Why is D-Ribose gluten free?
D-Ribose(Hydroxyethyledene Diphosphonic Acid) is used as scale and corrosion inhibition in circulating cool water system, oil field and low-pressure boilers in fields such as electric power, chemical industry, metallurgy, fertilizer, etc.. In light woven industry, D-Ribose is used as detergent for metal and nonmetal. In dyeing industry, D-Ribose is used as peroxide stabilizer and dye-fixing agent; In non-cyanide electroplating, D-Ribose is used as chelating agent. The dosage of 1-10mg/L is preferred as scale inhibitor, 10-50mg/L as corrosion inhibitor, and 1000-2000mg/L as detergent. Usually, D-Ribose is used together with polycarboxylic acid.
How is D-Ribose used in gluten free food?
D-Ribose is widely used in to provide to . D-Ribose is usually used in processed food rather than daily recipe.
Why should you go Gluten free?
Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.
Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.
This application file is based on limited review of Foodchem International Corporation. D-Ribose one of the popular food additives and ingredients in most countries, As a professional D-Ribose suppliers, Foodchem International Corporation has been supplying and exporting D-Ribose from China for almost 10 years, please be assured to buy D-Ribose at Foodchem. Any inquiries and problems please feel free to send emails to us Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075.we will reply you within 1 working day.
