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 α- pyranose form that the existence ratio is the highest when the talose reaches the condition of equilibrium.