D-()-Sorbose
98%
- Product Code: 98164
Alias:
d(+)-sorbose
CAS:
3615-56-3
| Molecular Weight: | 180.16 g./mol | Molecular Formula: | C₆H₁₂O₆ |
|---|---|---|---|
| EC Number: | 222-796-0 | MDL Number: | MFCD00151095 |
| Melting Point: | 163-165 °C | Boiling Point: | |
| Density: | Storage Condition: | room temperature |
Product Description:
D-()-Sorbose is primarily used in the production of vitamin C (ascorbic acid). It serves as a key intermediate in the Reichstein process, a method for synthesizing vitamin C on an industrial scale. In this process, D-()-Sorbose is converted to 2-keto-L-gulonic acid, which is then transformed into ascorbic acid. Additionally, it is utilized in microbiological research and fermentation studies due to its role as a substrate for certain microorganisms. Its applications also extend to the food industry, where it is sometimes used as a low-calorie sweetener or a bulking agent in dietary products.
Product Specification:
| Test | Specification |
|---|---|
| Melting point | 157-165 |
| PurityGC | 98-100 |
| SPECIFIC ROTATION A20DC1 WATER | 36-40 |
| APPEARANCE | White to off-white powder |
| INFRARED SPECTRUM | Conforms to Structure |
| SOLUBILITY | COLORLESS TO LIGHT YELLOW ,CLEAR ,50 MG/ML, H2O |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.020 | 10-20 days | ฿2,400.00 |
+
-
|
| 0.100 | 10-20 days | ฿6,800.00 |
+
-
|
| 0.500 | 10-20 days | ฿25,600.00 |
+
-
|
D-()-Sorbose
D-()-Sorbose is primarily used in the production of vitamin C (ascorbic acid). It serves as a key intermediate in the Reichstein process, a method for synthesizing vitamin C on an industrial scale. In this process, D-()-Sorbose is converted to 2-keto-L-gulonic acid, which is then transformed into ascorbic acid. Additionally, it is utilized in microbiological research and fermentation studies due to its role as a substrate for certain microorganisms. Its applications also extend to the food industry, where it is sometimes used as a low-calorie sweetener or a bulking agent in dietary products.
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
Cart
No products
Subtotal:
฿0.00
฿0.00
Total :