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 wel as the starting raw material in reaction flavors developed during the preparation of various foods such as bread, grilled meats, etc.

Eric Tong

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