Rhamnose is a methyl pentose sugar and has properly been classified as one of the rarer sugars. This sugar is a constituent of many glycosides. The rhamnoglycoside of quercetin (rutin) has been most often used as a source of rhamnose and after its hydrolisis, it yields the aglycon and L-Rhamnose. Rhamnose powder obtained by this method is a very pure crystalline powder, free from any visible impurities. Rhamnose finds use in the flavor industry as a starting material for the production of furanones, as well as the starting raw material in reaction flavors developed during the preparation of various foods such as bread, grilled meats, etc.
1. Rhamnose has the function as allergen;
2. Rhamnose used as sweetening agent;
3. Rhamnose can be used to assay the osmosis of intestinal canal;
4. L-Rhamnose is used for antibiosis and antineoplastic activity.
Rhamnose is a naturally-occurring deoxy sugar. It can be classified either as a methyl-pentose or a 6-deoxy-hexose. Rhamnose powder occurs in nature in its L-Form as L-Rhamnose (6-deoxy-L-mannose). This is unusual since most of the naturally-occurring sugars are in D-form. Exceptions are the methyl pentoses L-fucose and L-rhamnose and the pentose L-arabinose.