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Catalog Number:
30147
CAS Number:
57-50-1
Sucrose
Purity:
≥ 99.5% (Assay)
Synonym(s):
b-D-Fructofuranosyl-a-D-glucopyranoside
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$22.03 /100G
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Product Information

Sucrose, commonly known as table sugar, is a disaccharide composed of glucose and fructose, widely recognized for its sweetening properties. This versatile compound is not only a staple in the food and beverage industry but also plays a crucial role in pharmaceuticals and biochemistry. Sucrose serves as a key ingredient in the formulation of syrups, candies, and baked goods, enhancing flavor and texture. Its ability to act as a preservative makes it invaluable in the production of jams and jellies, where it helps maintain freshness and stability.

In addition to its culinary applications, sucrose is utilized in laboratory settings as a cryoprotectant, aiding in the preservation of biological samples during freezing. Its role in osmotic regulation is significant in various biological and chemical processes, making it a valuable resource for researchers. With its natural origin and multifunctional properties, sucrose stands out as a preferred choice for both industrial and research applications, offering a reliable and effective solution for sweetening and preservation needs.

Synonyms
b-D-Fructofuranosyl-a-D-glucopyranoside
CAS Number
57-50-1
Purity
≥ 99.5% (Assay)
Molecular Formula
C12H22O11
Molecular Weight
342.3
MDL Number
MFCD00006626
PubChem ID
1115
Melting Point
173 °C (Lit.)
Appearance
Fine white to white crystalline powder
Optical Rotation
[a]D20 = 66 - 67 °
Conditions
Store at RT
General Information
Synonyms
b-D-Fructofuranosyl-a-D-glucopyranoside
CAS Number
57-50-1
Purity
≥ 99.5% (Assay)
Molecular Formula
C12H22O11
Molecular Weight
342.3
MDL Number
MFCD00006626
PubChem ID
1115
Melting Point
173 °C (Lit.)
Appearance
Fine white to white crystalline powder
Optical Rotation
[a]D20 = 66 - 67 °
Conditions
Store at RT
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

Sucrose is widely utilized in research focused on:

  • Food Industry: As a primary sweetener, sucrose enhances the flavor of various food products, including baked goods, beverages, and candies, making it essential for food manufacturers aiming to improve taste and consumer satisfaction.
  • Pharmaceuticals: In drug formulation, sucrose serves as a stabilizing agent and excipient, improving the taste of syrups and suspensions, which is crucial for patient compliance, especially in pediatric medicine.
  • Biotechnology: Sucrose is used as a carbon source in microbial fermentation processes, aiding in the production of biofuels and bioplastics, thus supporting sustainable practices in the industry.
  • Cosmetics: In skincare products, sucrose acts as a humectant, helping to retain moisture and enhance the texture of creams and lotions, which is beneficial for consumers seeking effective hydration solutions.
  • Research and Development: Sucrose is employed in various laboratory experiments, including osmotic studies and cell culture media, providing researchers with a reliable source of energy for growing cells and conducting experiments.

Citations