L-Arabinose is a naturally occurring pentose sugar (C₅H₁₀O₅) produced by acid hydrolysis and purification from hemicellulose sources such as corn husk or sugar beet pulp.
It has about half the sweetness of sucrose and selectively inhibits the intestinal enzyme sucrase, slowing absorption of sucrose and lowering its glycemic impact. Widely used in diabetic-friendly confectionery, beverages and functional foods.