Keywords

• D-Ribose
• Sweetener D-ribose
• Sweetener

Quick Details

• ProName: D-Ribose
• CasNo: 50-69-1
• Molecular Formula: C5H10O5
• Appearance: White Powder
• Application: suger
• DeliveryTime: 2 weeks after get prepayment
• PackAge: 25kg/carton drum
• Port: Qingdao
• ProductionCapacity: 10 Metric Ton/Day
• Purity: 99
• Storage: Stored in a cool and dry well-closed c...
• Transportation: by sea/air
• LimitNum: 500 Kilogram

Superiority

1. Competitive offers with standard high quality or customize

2. Available customizing blending of above 2 single products 

3. Prompt delivery within 2-3 weeks(1 weeks is available for ready stock)

4. Well-trained and professional technologist and sales with rich experience in the field for 5-10 years

5. Respond to inquires within 1 hour and 24hours' online service 

6. Free sample and correct shipping documents dispatched according to regulations of different countries

7. Advise price trend accurately and help clients to make order decision

8. Weekly update offers provided to every potential client

Details

Product Name: D-Ribose
Molecular Formula: C5H10O5
Molecular Weight: 150.13
Description: It is a white crystalline powder 

CAS No: 50-69-1

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D-Ribose occurs widely in nature. It forms backbone of RNA, a biopolymer that is the basis of genetic transcription. It is related to deoxyribose, as found in DNA. Once phosphorylated, ribose can become a subunit of ATP, NADH, and several other compounds that are critical to metabolism.

D-Ribose is the material used in the synthesis of Vitamin B2(Riboflavin}, Tetra-O·
AcetyI--Ribose and nucleoside etc.

It is used to improve food quality, extend the shelf life of food, easy food processing and increasing food nutrients a class of chemical synthesis or natural substances. Food additives contributed greatly to the development of the food industry, and known as the soul of the modern food industry, which is mainly a lot of benefits to the food industry. Conducive to preservation, to prevent deterioration. Improve the sensory properties of food to maintain or improve the nutritional value of the food. Increase the varieties of food and convenience . Favorable food processing to adapt the mechanization and automation of production  .