Sucrose
≥99.9%；RNase,DNase Free
- Product Code: 98338
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: | 1.5805g/mL | Storage Condition: | room temperature |
Product Description:
Sucrose is widely used in the food and beverage industry as a sweetening agent due to its pleasant taste and ability to enhance flavors. It is a key ingredient in baked goods, confectionery, and desserts, providing texture, moisture retention, and browning during cooking. In beverages, it acts as a natural sweetener and stabilizer. Beyond food, sucrose is utilized in pharmaceutical formulations as an excipient to improve the taste of medicines and as a bulking agent in tablets and syrups. It also plays a role in biotechnology and microbiology as a carbon source in culture media for growing microorganisms. Additionally, sucrose is used in the production of biofuels and as a preservative in certain processed foods. Its versatility makes it a valuable compound across various industries.
Product Specification:
| Test | Specification |
|---|---|
| CHLORIDE | 0 % 0.005 % |
| GLUCOSE | 0.1 |
| INSOLUBLES | 0.005 |
| INVERT SUGAR | 0.1 |
| IRON | 0 % 0.0005 % |
| LOSS ON DRYING | 0.03 |
| PURITYHPLC | 99.9 % 100 % |
| Specific rotation a20Dc 26 in H2O | 66.3 +66.8 |
| SULFATE | 0 % 0.005 % |
| RNase | none detected |
| DNASES | none detected |
| APPEARANCE | white solid |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 25.000 | 10-20 days | €14.51 |
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| 100.000 | 10-20 days | €36.67 |
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| 500.000 | 10-20 days | €56.99 |
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| 2500.000 | 10-20 days | €241.66 |
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| 10000.000 | 10-20 days | €911.76 |
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Sucrose
Sucrose is widely used in the food and beverage industry as a sweetening agent due to its pleasant taste and ability to enhance flavors. It is a key ingredient in baked goods, confectionery, and desserts, providing texture, moisture retention, and browning during cooking. In beverages, it acts as a natural sweetener and stabilizer. Beyond food, sucrose is utilized in pharmaceutical formulations as an excipient to improve the taste of medicines and as a bulking agent in tablets and syrups. It also plays a role in biotechnology and microbiology as a carbon source in culture media for growing microorganisms. Additionally, sucrose is used in the production of biofuels and as a preservative in certain processed foods. Its versatility makes it a valuable compound across various industries.
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