Pronunciation: [ɹˈamnɪn] (IPA) 
The term "rhamnin" refers to a type of sugar that is commonly found in plants. The spelling of the word can be explained using the International Phonetic Alphabet (IPA) as /ˈræm.nɪn/. The initial "rh" represents a voiceless dental fricative /r̥/, followed by the short "a" sound /æ/. The "m" and "n" are both pronounced separately, with the short "i" sound /ɪ/ sandwiched in between. The final "n" is pronounced like a nasal consonant /n/.
Rhamnin is a monosaccharide compound that belongs to the family of rhamnose sugars. It is a white, crystalline substance that is often found in various natural sources, including plants, bacteria, and fungi. Rhamnin is characterized by its sweet taste and is commonly used in the food and pharmaceutical industries as a natural sweetener and flavor enhancer.
In terms of chemical structure, rhamnin is classified as a deoxy sugar, meaning that it is a derivative of a sugar molecule with one or more hydroxyl groups replaced by hydrogen atoms. Specifically, rhamnin is a methylated form of rhamnose, where one of the hydroxyl groups in the rhamnose molecule is replaced by a methyl group (-CH3). This alteration gives rhamnin its distinct properties and allows it to serve as a valuable ingredient in various applications.
Due to its natural occurrence and relative abundance, rhamnin is extracted and purified from plant sources such as fruits, vegetables, and medicinal herbs. It is widely used as a sweetener in food and beverage products, providing a pleasant taste without significantly increasing the calorie content. Rhamnin is also utilized in the pharmaceutical industry, where it acts as a flavor enhancer and masker for medications with strong, unpleasant tastes.
In summary, rhamnin is a methylated form of rhamnose, a monosaccharide sugar. It is a white, crystalline substance that is naturally found in plants, bacteria, and fungi. Rhamnin is commonly used as a sweetener and flavor enhancer in the food and pharmaceutical industries.
Trade name of a fluidextract of frangula; aperient.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
