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D(+)-Sucrose

D(+)-Sucrose
D(+)-Sucrose
CAS No.
57-50-1
Chemical Name:
D(+)-Sucrose
Synonyms
Micr;SUGAR;Surose;Microse;GNE 410;amerfand;Amerfond;Sugartab;SACCHARUM;SucroseGr
CBNumber:
CB4337508
Molecular Formula:
C12H22O11
Formula Weight:
342.3
MOL File:
57-50-1.mol

D(+)-Sucrose Properties

Melting point:
185-187 °C(lit.)
alpha 
67 º (c=26, in water 25 ºC)
Boiling point:
397.76°C (rough estimate)
Density 
1.5805
refractive index 
66.5 ° (C=26, H2O)
storage temp. 
Store at RT.
solubility 
H2O: 500 mg/mL
form 
Liquid
pka
12.7(at 25℃)
color 
White
PH
5.0-7.0 (25℃, 1M in H2O)
optical activity
[α]25/D +66.3 to +66.8°(lit.)
Water Solubility 
1970 g/L (15 ºC)
λmax
λ: 260 nm Amax: 0.11
λ: 280 nm Amax: 0.08
Merck 
14,8881
BRN 
90825
Stability:
Stable. Combustible. Incompatible with strong oxidizing agents. Hydrolyzed by dilute acids and by invertase.
CAS DataBase Reference
57-50-1(CAS DataBase Reference)
NIST Chemistry Reference
Sucrose(57-50-1)
EPA Substance Registry System
.alpha.-D-Glucopyranoside, .beta.-D-fructofuranosyl(57-50-1)

SAFETY

Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  24/25-37/39-26
WGK Germany  2
RTECS  WN6500000
3
TSCA  Yes
HS Code  17019910
Hazardous Substances Data 57-50-1(Hazardous Substances Data)
Toxicity LD50 orally in Rabbit: 29700 mg/kg

D(+)-Sucrose price More Price(79)

Manufacturer Product number Product description CAS number Packaging Price Updated Buy
Sigma-Aldrich 16104 Sucrose puriss., meets analytical specification of Ph. Eur., BP, NF 57-50-1 1kg $137 2018-11-20 Buy
Sigma-Aldrich 16104 Sucrose puriss., meets analytical specification of Ph. Eur., BP, NF 57-50-1 6x1kg $331 2018-11-20 Buy
TCI Chemical S0111 D-(+)-Sucrose >99.0%(HPLC) 57-50-1 25g $17 2018-11-22 Buy
TCI Chemical S0111 D-(+)-Sucrose >99.0%(HPLC) 57-50-1 500g $24 2018-11-22 Buy
Alfa Aesar 036508 Sucrose, ACS 57-50-1 250g $30.4 2018-11-16 Buy

D(+)-Sucrose Chemical Properties,Uses,Production

Chemical Properties

White or almost white, crystalline powder, or lustrous, colourless or white or almost white crystals.

Chemical Properties

Sucrose is a sugar obtained from sugar cane (Saccharum officinarum Linne' (Fam. Gramineae)), sugar beet (Beta vulgaris Linne' (Fam. Chenopodiaceae)), and other sources. It contains no added substances. Sucrose occurs as colorless crystals, as crystalline masses or blocks, or as a white crystalline powder; it is odorless and has a sweet taste.

Uses

sucrose (table sugar) is an emollient, mild emulsifier, and humectant. It can be used in place of glycerin.

Uses

Sucrose is a sweetener that is the disaccharide sucrose, consisting of one molecule of glucose and one molecule of fructose. It is obtained as cane or beet sugar. It has relatively constant solubility and is a universal sweetener because of its intense sweetness and solubility. It is available in various forms which include granulated, brown, and powdered. It is used in desserts, beverages, cakes, ice cream, icings, cereals, and baked goods. It is also termed beet sugar, cane sugar, and saccharose.

Uses

Yuanzhen sugar is a polysaccharide polymer, containing a certain amount of fructooligosaccharides.

Definition

ChEBI: Sucrose is a disaccharide formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.

Uses

Sweetening agent and food. Starting material in the fermentative production of ethanol, butanol, glycerol, citric and levulinic acids. Used in pharmaceuticals as a flavor, as a preservative, as an antioxidant (in the form of invert sugar), as a demulcent, as substitute for glycerol, as granulation agent and excipient for tablets, as coating for tablets. In the plastics and cellulose industry, in rigid polyurethane foams, manufacture of ink and of transparent soaps.

Production Methods

Sucrose is obtained from the sugar cane plant, which contains 15–20% sucrose, and sugar beet, which contains 10–17% sucrose. Juice from these sources is heated to coagulate water-soluble proteins, which are removed by skimming. The resultant solution is then decolorized with an ion-exchange resin or charcoal and concentrated. Upon cooling, sucrose crystallizes out. The remaining solution is concentrated again and yields more sucrose, brown sugar, and molasses.

General Description

White odorless crystalline or powdery solid. Denser than water.

Air & Water Reactions

Water soluble. Sugar dust explosion is possibility.

Reactivity Profile

D(+)-Sucrose is a reducing agent. Can react explosively with oxidizing agents such as chlorates and perchlorates. Is hydrolyzed by dilute acids and by invertase (a yeast enzyme) . Chars rapidly and exothermically when mixed with concentrated sulfuric acid.

Hazard

Dental erosion. Questionable carcinogen.

Health Hazard

None

Agricultural Uses

is obtained from sugar beet, sugar cane and sweet sorghum. Table sugar is the most common form of sucrose. It comprises a glucose unit joined to a fructose unit. Honey consists of sucrose and its hydrolysis products.
Sucrose, glucose and fructose all exhibit optical activity. When sucrose is hydrolyzed, the rotation changes from right to left. This is called inversion, and an equimolar mixture of glucose and fructose is called invert sugar. The enzyme invertase hydrolyzes sucrose to glucose and fructose.
Sugar occurs universally throughout the plant kingdom in fruits, seeds, flowers and roots.

Pharmaceutical Applications

Sucrose is widely used in oral pharmaceutical formulations. Sucrose syrup, containing 50–67% w/w sucrose, is used in tableting as a binding agent for wet granulation. In the powdered form, sucrose serves as a dry binder (2–20% w/w) or as a bulking agent and sweetener in chewable tablets and lozenges. Tablets that contain large amounts of sucrose may harden to give poor disintegration.
Sucrose syrups are used as tablet-coating agents at concentrations between 50% and 67% w/w. With higher concentrations, partial inversion of sucrose occurs, which makes sugar coating difficult.
Sucrose syrups are also widely used as vehicles in oral liquiddosage forms to enhance palatability or to increase viscosity.(4,5) Sucrose has been used as a diluent in freeze-dried protein products.
Sucrose is also widely used in foods and confectionery, and therapeutically in sugar pastes that are used to promote wound healing.

Safety Profile

Mildly toxic by ingestion. An experimental teratogen. Mutation data reported. Vigorous reaction with nitric acid or sulfuric acid (forms carbon monoxide and carbon dioxide). When heated to decomposition it emits acrid smoke and irritating fumes.

Safety

Sucrose is hydrolyzed in the small intestine by the enzyme sucrase to yield dextrose and fructose, which are then absorbed. When administered intravenously, sucrose is excreted unchanged in the urine.
Although sucrose is very widely used in foods and pharmaceutical formulations, sucrose consumption is a cause of concern and should be monitored in patients with diabetes mellitus or other metabolic sugar intolerance.
Sucrose is also considered to be more cariogenic than other carbohydrates since it is more easily converted to dental plaque. For this reason, its use in oral pharmaceutical formulations is declining. Although sucrose has been associated with obesity, renal damage, and a number of other diseases, conclusive evidence linking sucrose intake with some diseases could not be established.( 13,14) It was, however, recommended that sucrose intake in the diet should be reduced.
LD50 (mouse, IP): 14 g/kg
LD50 (rat, oral): 29.7 g/kg

storage

Sucrose has good stability at room temperature and at moderate relative humidity. It absorbs up to 1% moisture, which is released upon heating at 90°C. Sucrose caramelizes when heated to temperatures above 160°C. Dilute sucrose solutions are liable to fermentation by microorganisms but resist decomposition at higher concentrations, e.g. above 60% w/w concentration. Aqueous solutions may be sterilized by autoclaving or filtration.
When sucrose is used as a base for medicated confectionery, the cooking process, at temperatures rising from 110 to 145℃, causes some inversion to form dextrose and fructose (invert sugar). The fructose imparts stickiness to confectionery but prevents cloudiness due to graining. Inversion is accelerated particularly at temperatures above 130°C and by the presence of acids.

Purification Methods

Crystallise D(+)-sucrose from water (solubility: 1g in 0.5mL H2O at 20o, 1g in 0.2mL in boiling H2O). It is soluble in EtOH (0.6%) and MeOH (1%). Sucrose diacetate hexaisobutyrate is purified by melting and, while molten, treated with NaHCO3 and charcoal, then filtered. [Beilstein 17/8 V 399.]

Incompatibilities

Powdered sucrose may be contaminated with traces of heavy metals, which can lead to incompatibility with active ingredients, e.g. ascorbic acid. Sucrose may also be contaminated with sulfite from the refining process. With high sulfite content, color changes can occur in sugar-coated tablets; for certain colors used in sugarcoating the maximum limit for sulfite content, calculated as sulfur, is 1 ppm. In the presence of dilute or concentrated acids, sucrose is hydrolyzed or inverted to dextrose and fructose (invert sugar). Sucrose may attack aluminum closures.

Regulatory Status

GRAS listed. Included in the FDA Inactive Ingredients Database (injections; oral capsules, solutions, syrups, and tablets; topical preparations). Included in nonparenteral and parenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

D(+)-Sucrose Preparation Products And Raw materials

Raw materials

Preparation Products


D(+)-Sucrose Suppliers

Global( 268)Suppliers
Supplier Tel Fax Email Country ProdList Advantage
Henan DaKen Chemical CO.,LTD.
+86-371-55531817
info@dakenchem.com CHINA 22049 58
Henan Tianfu Chemical Co.,Ltd.
0371-55170693
0371-55170693 info@tianfuchem.com CHINA 20786 55
Mainchem Co., Ltd.
+86-0592-6210733
+86-0592-6210733 sales@mainchem.com CHINA 32651 55
Shanghai Yingrui Biopharma Co., Ltd.
+86-21-33585366 E-mail:sales03@shyrchem.com
+86-21-34979012 sales03@shyrchem.com CHINA 663 60
Haihang Industry Co.,Ltd
86-531-88032799
+86 531 8582 1093 marketing@haihangchem.com CHINA 4535 58
career henan chemical co
+86-371-86658258
sales@coreychem.com CHINA 19990 58
Chengdu GLP Biotech Co., Ltd
13350802083
scglp@glp-china.com CHINA 1002 58
Shanghai Zheyan Biotech Co., Ltd.
18017610038
zheyansh@163.com CHINA 3624 58
Shanghai Aladdin Bio-Chem Technology Co.,LTD 021-20337333/400-620-6333
021-50323701 sale@aladdin-e.com China 25106 65
J & K SCIENTIFIC LTD. 400-666-7788 +86-10-82848833
+86-10-82849933 jkinfo@jkchemical.com;market6@jkchemical.com China 96815 76

View Lastest Price from D(+)-Sucrose manufacturers

Image Release date Product Price Min. Order Purity Supply Ability Manufacturer
2018-12-25 sucrose
57-50-1
US $1.00 / kg 1g 99% 100KG career henan chemical co

D(+)-Sucrose Spectrum


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