Sucralose , 98% , 56038-13-2

Synonym(s):
1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside;E955;Sucralose;Trichlorosucrose

CAS NO.：56038-13-2

Empirical Formula: C12H19Cl3O8

Molecular Weight: 397.63

MDL number: MFCD03648615

EINECS: 259-952-2

PRODUCT Properties

• Melting point: 115-1018°C
• Boiling point: 104-107 C
• alpha: D +68.2° (c = 1.1 in ethanol)
• Density: 1.375 g/cm
• vapor pressure: 0Pa at 25℃
• refractive index: 1.604
• storage temp.: 2-8°C
• solubility: DMF: 30 mg/ml; DMSO: 30 mg/mlPBS (pH 7.2): 1 mg/ml
• pka: 12.52±0.70(Predicted)
• form: Powder
• color: White
• PH: 6-8 (100g/l, H2O, 20°C)
• Odor: wh. cryst. powd., odorless, sweet taste
• optical activity: [α]/D 86.0±2.0°, c = 1 in H2O
• Water Solubility: Soluble in Water.
• Merck: 14,8880
• BRN: 3654410
• Stability: Hygroscopic
• Cosmetics Ingredients Functions: SKIN CONDITIONING
• LogP: -0.51 at 20℃
• CAS DataBase Reference: 56038-13-2(CAS DataBase Reference)
• EPA Substance Registry System: .alpha.-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl 4-chloro-4-deoxy- (56038-13-2)

Description and Uses

Sucralose is the only non-caloric sweetener made from sugar. It is in fact the latest non nutritive sweetener to have been approved by US FDA and other regulatory bodies and have hit the markets .
Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose, making it roughly twice as sweet as saccharin and four times as sweet as aspartame.

Sucralose (1,6-dichloro-1,6-dideoxy-p-fructofuranosyl-4-chloro-oc- D-galactopyra- noside) is a nonnutritive sweetener based on sucrose. It is selectively chlorinated and the glycoside link between the two rings is resistant to hydrolysis by acid or enzymes, so it is not metabolized. It has 400 to 800 times the sweetness of sucrose, is very soluble in water, and is stable in heat. It can be used in food products that are baked or fried.
Sucralose is produced by the selective chlorination of the sucrose molecule using a patented process by Tate and LyIe that replaces the three hydroxyl groups (OH) with three chlorine (Cl) atoms.
This modified sugar is minimally absorbed by the body and passes out unchanged. It was approved for use in foods and beverages in 1999 in the United States.

Safety

• Symbol(GHS): GHS07
• Signal word: Warning
• Hazard statements: H302-H315-H319-H335
• Precautionary statements: P261-P301+P312-P302+P352-P304+P340-P305+P351+P338
• Hazard Codes: Xi
• Risk Statements: 36/37/38
• Safety Statements: 26-37/39-24/25
• WGK Germany: 3
• RTECS: LW5440140
• HS Code: 2932 14 00
• Hazardous Substances Data: 56038-13-2(Hazardous Substances Data)
• Toxicity: LD50 orally in Rabbit: > 10000 mg/kg