Sucrose CAS 57-50-1

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Sucrose CAS 57-50-1

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 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.

Chemical property:

Product nameSucrose
CAS NO.57-50-1
Molecular formulaC12H22O11
Molecular weight342.3
EINECS NO.200-334-9
Melting point185-187 °C(lit.)
Specific rotation67 º (c=26, in water 25 ºC)
Boiling point397.76°C
Refractive index66.5 ° (C=26, H2O)
Flash point93.3°C
Storage conditionStore at RT.
SolubilityH2O: 500 mg/mL
Acidity coefficient(pKa)12.7(at 25°C)
AppearanceWhite Odorless Powder
PH value5.0-7.0 (25°C, 1M in H2O)
StabilityStable. Combustible. Incompatible with strong oxidizing agents. Hydrolyzed by dilute acids and by invertase.


  1. In food additives: As nutritional sweetener;
  2. Used to produce citric acid, caramel, invert sugar, transparent soap, etc;
  3. In pharmaceutical: High concentration sucrose can inhibit bacterial growth, which can be used as drug excipient for medical preservative, antioxidant tablet.
  4. 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 ).
  5. As preservation fluid and auxiliary fluid for various materials.


Test Report:

Test itemSpecification
Assay (NaBr) /%≥99.0≥98.0
Than spin photometric66.2°~66.7°66.2°~66.7°
Clarify degrees experimentConformConform
Water insoluble%≤0.002≤0.004
Dry weightlessness %≤0.03≤0.06
Burning residua%≤0.01≤0.02
Acidity (H+)/(mmol/100g)≤0.08≤0.12
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
Reducing sugarConformConform


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