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Catalog Number:
31185
CAS Number:
126-14-7
Octaacetato de D-(+)-sacarosa
Grade:
USP
Purity:
98,0 - 100,5 % (ensayo)
Synonym(s):
Octaacetato de D-(+)-sacarosa, Octa-O-acetil D-(+)-sacarosa
Documents
$18.53 /100 g
Tamaño
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Product Information

Conservar lejos de agentes oxidantes y fuentes de ignición.

Synonyms
Octaacetato de D-(+)-sacarosa, Octa-O-acetil D-(+)-sacarosa
CAS Number
126-14-7
Purity
98,0 - 100,5 % (ensayo)
Grade
USP
Molecular Formula
C28H38O19
Molecular Weight
678.59
MDL Number
MFCD00006623
PubChem ID
219904
Melting Point
> 78 °C
Density
1.28
Appearance
Polvo de color blanquecino a blanco
Boiling Point
260 °C / 1 mmHg
Optical Rotation
[a] 22 D = 58,8 ° (C = 2,5 en etanol)
Conditions
Tienda en RT
General Information
Synonyms
Octaacetato de D-(+)-sacarosa, Octa-O-acetil D-(+)-sacarosa
CAS Number
126-14-7
Purity
98,0 - 100,5 % (ensayo)
Grade
USP
Molecular Formula
C28H38O19
Molecular Weight
678.59
MDL Number
MFCD00006623
PubChem ID
219904
Melting Point
> 78 °C
Density
1.28
Appearance
Polvo de color blanquecino a blanco
Boiling Point
260 °C / 1 mmHg
Optical Rotation
[a] 22 D = 58,8 ° (C = 2,5 en etanol)
Conditions
Tienda en RT
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

D-(+)-Sucrose octaacetate is widely utilized in research focused on:

  • Food Industry: As a food additive, it serves as a flavor enhancer and stabilizer, improving the texture and taste of various products.
  • Pharmaceuticals: It is used in drug formulation to enhance solubility and bioavailability, making medications more effective for patients.
  • Cosmetics: This compound acts as an emulsifier and thickening agent in skincare products, providing a smooth application and improved product stability.
  • Biotechnology: In laboratory settings, it is employed as a protective agent in cell cultures, helping maintain cell viability during experiments.
  • Research Applications: It is utilized in various chemical syntheses and studies, particularly in carbohydrate chemistry, due to its unique structural properties.

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