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D‑Idose (CAS 5978‑95‑0) is a rare aldohexose monosaccharide with formula C₆H₁₂O₆, a C‑5 epimer of D‑glucose. It scarcely exists in nature and ranks among the most unstable hexoses, easily degraded under acid, base or heat conditions, so pure crystals are hard to obtain. Its oxidized derivative L‑iduronic acid builds dermatan sulfate and heparan sulfate, key biological glycosaminoglycans. Mainly for lab research, pharmaceutical intermediate synthesis and carbohydrate‑related mechanism studies. It is rarely applied in regular food production and mostly supplied as aqueous solution for R‑D purposes.
D‑idose (CAS 5978‑95‑0) is an extremely rare aldohexose monosaccharide with almost no natural occurrence in common food raw materialsPMC. It has no formal regulatory approval for commercial food use worldwide, including GRAS status in the United States, novel‑food authorization in the EU or China, and no JECFA food‑additive evaluation record. Therefore, it is not applied in mass‑produced food, beverage, bakery or confectionery products at present.
Its chemical instability heavily limits food‑grade deployment. D‑idose degrades rapidly under heat, acidic or alkaline processing conditions which are routine for food manufacturing. Pure crystalline D‑idose is difficult to manufacture, and most available material is only supplied as dilute aqueous solution for laboratory purposes. Large‑scale, low‑cost food‑grade production technology has not been established.
Current food‑relevant research remains purely lab‑scale and pre‑clinical. Cell‑level experiments have observed mild anti‑proliferative bioactivity against certain tumour cell lines, but these findings cannot be extrapolated to human dietary benefits or functional‑food claimsPMC. No human clinical feeding trials, digestion‑absorption data or safety toxicology datasets for oral consumption are publicly available.
Indirect food‑science value exists in carbohydrate‑metabolism research. D‑idose acts as a reference compound to investigate enzyme substrate specificity, sugar‑receptor interaction and rare‑sugar metabolic pathways. It helps researchers explore potential new rare‑sugar sweeteners or functional carbohydrates, yet it serves only as a research tool rather than a formulable ingredient.
In summary, D‑idose stays confined to academic research laboratories. Real‑world food applications are absent, blocked by poor stability, missing regulatory clearance, insufficient safety evidence and prohibitive production costs. Before comprehensive toxicology assessments and official food‑ingredient authorization are completed, D‑idose cannot be incorporated into any commercial food formulations.
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