A sugar alcohol (polyol) made by reducing arabinose or by microbial fermentation of plant hydrolysates. Like other polyols it tastes sweet with fewer calories and a minimal glycaemic impact, and oral bacteria cannot ferment it — hence its use in tooth-friendly confectionery and chewing gum. Fermentative production from hemicellulose-derived arabinose ties it to biorefinery concepts that valorise agricultural residues. Its humectant properties suit it to moisture retention in foods, and it is being explored as a low-calorie bulk sweetener where xylitol-like functionality is wanted with a distinct metabolic profile.