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Catalog Number:
32102
CAS Number:
28447-39-4
Allolactose
Purity:
≥ 99% (HPLC)
Synonym(s):
6-O-β-D-Galactopyranosyl-D-glucopyranose
Documents
$254.28 /5MG
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Product Information

Allolactose is a naturally occurring disaccharide that plays a significant role in various biological processes. As a lactose derivative, it is primarily recognized for its function as an inducer of the lac operon in bacteria, making it invaluable in molecular biology and genetic research. This compound is particularly useful in studies involving lactose metabolism and gene regulation, providing researchers with insights into cellular processes and the mechanisms of gene expression.

In addition to its applications in research, allolactose has potential uses in the food industry, particularly in the development of lactose-free products. Its ability to mimic the sweetness of lactose while being less fermentable makes it a suitable candidate for enhancing flavor profiles without contributing to lactose intolerance issues. Furthermore, allolactose's unique properties may offer advantages over similar compounds, such as improved solubility and stability, making it a versatile ingredient for various applications.

Synonyms
6-O-β-D-Galactopyranosyl-D-glucopyranose
CAS Number
28447-39-4
Purity
≥ 99% (HPLC)
Molecular Formula
C12H22O11
Molecular Weight
342.3
MDL Number
MFCD15145331
PubChem ID
872
Melting Point
167 - 169 °C
Appearance
White to off-white powder
Conditions
Store at ≤ -10 °C
General Information
Synonyms
6-O-β-D-Galactopyranosyl-D-glucopyranose
CAS Number
28447-39-4
Purity
≥ 99% (HPLC)
Molecular Formula
C12H22O11
Molecular Weight
342.3
MDL Number
MFCD15145331
PubChem ID
872
Melting Point
167 - 169 °C
Appearance
White to off-white powder
Conditions
Store at ≤ -10 °C
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

Allolactose is widely utilized in research focused on:

  • Food Industry: It serves as a natural sweetener and flavor enhancer in dairy products, improving taste without adding excessive calories.
  • Biotechnology: Used in the production of lactose-free products, it helps in developing enzymes that break down lactose, making dairy accessible for lactose-intolerant individuals.
  • Pharmaceuticals: Acts as a prebiotic, promoting the growth of beneficial gut bacteria, which can enhance digestive health and support immune function.
  • Research Applications: Employed in studies related to glycosylation processes, aiding researchers in understanding carbohydrate interactions in biological systems.
  • Cosmetics: Incorporated in skincare formulations for its moisturizing properties, helping to improve skin hydration and overall texture.

Citations