D-Xylose is a naturally occurring aldopentose sugar derived from xylan-rich plant materials such as corncob, sugarcane bagasse, and wood. It is produced by acid or enzymatic hydrolysis of hemicellulose. Xylose has a clean, slightly sweet taste and excellent Maillard browning properties, making it valuable in savory applications for color and flavor development. It is the primary feedstock for xylitol production via catalytic hydrogenation. Xylose is poorly absorbed in the human digestive tract, resulting in low caloric contribution. It is approved as a food ingredient in many countries.