The Sorbose is a kind of the monosaccharide classified into the ketohexose.
L type of sorbose is more than D type in natural.
Moreover, it is the first L type sugar found from the natural world.
Naturally, the sorbose is obtained from D-glucose fermented by using acetic
bacterium and gluconic acid bacterium.
The sorbose becomes the raw produce of a synthesized ascorbic acid.
It is authorized as a food additive, and it is used as sweeteners.
The isomerization is caused in solution, and it becomes a compound with the ring-shaped structure. (mutarotation).
It is ƒ¿- pyranose form that the existence ratio is the highest when the talose reaches the condition of equilibrium.