Sucrose is a white crystalline powder with a sweet taste. Sucrose is the most common food and sugar, which can also be used in the preparation of citric acid, caramel, invert sugar, transparent soap, etc.
Sucrose CAS 57-50-1
Sucrose mainly comes from sugarcane and beets, which contain 15-20% sucrose and 10-17% sucrose. Other fruits, seeds, leaves, flowers, and roots also have different amounts of sucrose.
|Melting point||185-187 °C(lit.)|
|Specific rotation||67 º (c=26, in water 25 ºC)|
|Refractive index||66.5 ° (C=26, H2O)|
|Storage condition||Store at RT.|
|Solubility||H2O: 500 mg/mL|
|Acidity coefficient(pKa)||12.7(at 25°C)|
|Appearance||White Odorless Powder|
|PH value||5.0-7.0 (25°C, 1M in H2O)|
|Stability||Stable. Combustible. Incompatible with strong oxidizing agents. Hydrolyzed by dilute acids and by invertase.|
- In food additives: As nutritional sweetener;
- Used to produce citric acid, caramel, invert sugar, transparent soap, etc;
- In pharmaceutical: High concentration sucrose can inhibit bacterial growth, which can be used as drug excipient for medical preservative, antioxidant tablet.
- Sucrose as reagent can be used for the determination of 1-naphthol, the separation of calcium and magnesium, and the preparation of biological media(such as purification of viruses and proteins, freezing protection in plant cells ).
- As preservation fluid and auxiliary fluid for various materials.
|Assay (NaBr) /%||≥99.0||≥98.0|
|Than spin photometric||66.2°~66.7°||66.2°~66.7°|
|Clarify degrees experiment||Conform||Conform|
|Dry weightlessness %||≤0.03||≤0.06|
|Chloride (Cl) /%||≤0.0005||≤0.002|
|Sulfate (SO4) /%||≤0.002||≤0.008|
|Ferric (Fe) /%||≤0.00005||≤0.0002|
|Heavy metal (Pb) /%||≤0.0001||≤0.0003|
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