Xylóza

Xylóza is a naturally occurring aldopentose, a type of sugar. Its chemical formula is C5H10O5. It is a component of hemicellulose, a major structural polysaccharide found in the cell walls of plants, particularly in wood and straw. Xylóza is produced industrially by the hydrolysis of hemicellulose from sources like corn cobs, oat hulls, and hardwood.

In its crystalline form, xylóza is a white powder. It is soluble in water and has a sweet taste, though it is less sweet than sucrose. Xylóza is often used as a sweetener and is sometimes found in sugar-free products. It is also used in baking as a humectant, helping to retain moisture.

Biologically, xylóza plays a role in the metabolism of some organisms. In humans, it is not efficiently absorbed in the small intestine and is largely fermented by bacteria in the large intestine. This property has led to its use in certain diagnostic tests for intestinal function. Xylóza is not a common dietary sugar and is not metabolized in the same way as glucose or fructose. It is considered a functional carbohydrate.