Maltopentaose
95%
- Product Code: 98359
CAS:
34620-76-3
| Molecular Weight: | 828.72 g./mol | Molecular Formula: | C₃₀H₅₂O₂₆ |
|---|---|---|---|
| EC Number: | 252-118-9 | MDL Number: | MFCD00151333 |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2~8°C |
Product Description:
Maltopentaose is widely used in the food industry as a functional ingredient due to its ability to enhance texture, stability, and sweetness in various products. It is commonly incorporated into baked goods, confectionery, and beverages to improve moisture retention and extend shelf life. In the pharmaceutical sector, it serves as an excipient in drug formulations, aiding in the controlled release of active ingredients. Additionally, maltopentaose is utilized in biotechnology and research as a substrate for enzyme studies and fermentation processes, contributing to advancements in biofuel production and microbial research. Its low glycemic index also makes it suitable for dietary products aimed at managing blood sugar levels.
Product Specification:
| Test | Specification |
|---|---|
| PURITYHPLC | 95 100% |
| SPECIFIC ROTATION A20DC1H2O | 170 182 |
| WATER BY KARL FISCHER | 0 12% |
| APPEARANCE | WHITE TO LIGHT YELLOW POWDER |
| INFRARED SPECTRUM | Conforms to Structure |
| SOLUBILITY | COLORLESS CLEAR 50 MG/ML, H2O |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.010 | 10-20 days | ฿3,080.00 |
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| 0.050 | 10-20 days | ฿10,290.00 |
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| 0.250 | 10-20 days | ฿39,990.00 |
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Maltopentaose
Maltopentaose is widely used in the food industry as a functional ingredient due to its ability to enhance texture, stability, and sweetness in various products. It is commonly incorporated into baked goods, confectionery, and beverages to improve moisture retention and extend shelf life. In the pharmaceutical sector, it serves as an excipient in drug formulations, aiding in the controlled release of active ingredients. Additionally, maltopentaose is utilized in biotechnology and research as a substrate for enzyme studies and fermentation processes, contributing to advancements in biofuel production and microbial research. Its low glycemic index also makes it suitable for dietary products aimed at managing blood sugar levels.
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