Sucrose in water
20000μg/mL
- Product Code: 98333
Alias:
Sucrose; β-D-fructofuranosyl-α-D-glucopyranose, α-D-glucopyranosyl-β-D-fructofuranose, D(+) sucrose, beet sugar, b-D-fructofuranosyl -a-D-glucopyranoside
CAS:
57-50-1
| Molecular Weight: | 342.3 g./mol | Molecular Formula: | C₁₂H₂₂O₁₁ |
|---|---|---|---|
| EC Number: | 200-334-9 | MDL Number: | MFCD00006626 |
| Melting Point: | 185-187 °C(lit.) | Boiling Point: | |
| Density: | Storage Condition: | room temperature |
Product Description:
Sucrose in water is widely used as a sweetener in the food and beverage industry. It is a key ingredient in soft drinks, juices, and energy drinks, providing a pleasant taste and enhancing flavor profiles. In baking, it acts as a sweetener, tenderizer, and moisture retainer, contributing to the texture and shelf life of products like cakes, cookies, and pastries. It is also used in the production of jams, jellies, and preserves, where it helps in gelling and preserving fruits. In the pharmaceutical industry, sucrose in water serves as a stabilizer and excipient in syrups and liquid medications, improving palatability and consistency. Additionally, it is utilized in microbiology as a component of culture media to support the growth of microorganisms. In the confectionery industry, it is essential for making candies, chocolates, and caramel, where it provides sweetness and influences crystallization. Sucrose in water is also employed in fermentation processes, such as brewing and biofuel production, as a substrate for yeast to produce alcohol and other by-products.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | liquid |
| Concentration | 20000gmL |
| Infrared spectrum | Conforms to Structure |
| NMR | Conforms to Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 1.200 | 10-20 days | ฿2,080.00 |
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Sucrose in water
Sucrose in water is widely used as a sweetener in the food and beverage industry. It is a key ingredient in soft drinks, juices, and energy drinks, providing a pleasant taste and enhancing flavor profiles. In baking, it acts as a sweetener, tenderizer, and moisture retainer, contributing to the texture and shelf life of products like cakes, cookies, and pastries. It is also used in the production of jams, jellies, and preserves, where it helps in gelling and preserving fruits. In the pharmaceutical industry, sucrose in water serves as a stabilizer and excipient in syrups and liquid medications, improving palatability and consistency. Additionally, it is utilized in microbiology as a component of culture media to support the growth of microorganisms. In the confectionery industry, it is essential for making candies, chocolates, and caramel, where it provides sweetness and influences crystallization. Sucrose in water is also employed in fermentation processes, such as brewing and biofuel production, as a substrate for yeast to produce alcohol and other by-products.
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