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2,3,4,5,6-pentahydroxyhexanal,1,3,4,5,6-pentahydroxyhexan-2-one

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Origin: China

Cas No: 8013-17-0

Specification: 99%min

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    CAS No.: 8013-17-0 Formula: C12H24O12 Molecular Weight: 360.31200

    Description

    Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting the disaccharide sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter-tasting[dubious – discuss] and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as invert syrup. It is similar to high-fructose corn syrup.[by whom?]; In technical terms, sucrose is a disaccharide, which means that it is a molecule derived from two simple sugars (monosaccharides). In the case of sucrose, these monosaccharide building blocks are fructose and glucose. The splitting of sucrose is a hydrolysis reaction. The hydrolysis can be induced simply by heating an aqueous solution of sucrose, but more commonly, catalysts are added to accelerate the conversion. The biological catalysts that are added are called sucrases (in animals) and invertases (in plants). Sucrases and invertases are types of glycoside hydrolase enzymes. Acid, such as lemon juice or cream of tartar, can also accelerate the conversion of sucrose to invert sugar.

    Basic Info

    Chemical Name 2,3,4,5,6-pentahydroxyhexanal,1,3,4,5,6-pentahydroxyhexan-2-one
    Synonyms

    Invertix;
    Nulomoline;
    Insubeta;
    Trimolin;
    Invertose;
    Metabol;
    Lumolinine;
    Travert;
    HS500;
    INVERT SUGAR;
    Nevuline;
    Inverdex;
    sorbose;

    CAS No. 8013-17-0
    Molecular Formula C12H24O12
    Molecular Weight 360.31200
    PSA 236.44000
    LogP -6.75600

    Properties

    Boiling Point 551.7ºC at 760 mmHg
    Flash Point 301.5ºC

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