A type of sugar alcohol derived from arabinose, used in food and pharmaceutical products as a sweetener or texturizer.
From arabinose (the five-carbon sugar) plus the suffix -it (indicating a sugar alcohol, like sorbitol or xylitol). A technical term from mid-20th-century food chemistry.
Sugar alcohols like arabit are nature's trick—they taste sweet but your body processes them differently than regular sugar, making them useful for diabetic-friendly foods!
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