56038-13-2

Name
Sucralose
CAS
56038-13-2
Synonyms
1,6-DICHLORO-1,6-DIDEOXY-BETA-D-FRUCTOFURANOSYL-4-CHLORO-4-DEOXY-ALPHA-D-GALACOTOPYRANOSIDE
1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactose
SUCRALOSE
TRICHLOROSUCROSE
1,6-dichloro-1,6-dideoxy-beta-d-fructofuranosyl4-chloro-4-deoxy-alpha-d-gala
4,1’,6’-trichloro-4,1’,6’-trideoxy-galacto-sucrose
alpha-d-galactopyranoside,1,6-dichloro-1,6-dideoxy-beta-d-fructofuranosyl4-ch
ctopyranoside
loro-4-deoxy-
1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside
1,6-Dichloro-1,6-Dideoxy-B-D-Fructofuranosyl-4-Chloro-4-Deoxy-A-D-Galacotopyranoside
SUCRALOSE FCC (TRICHLOROGALACTOSUCROSE)
SucraloseC12H19Cl3O8
Sucralose98%Min.
Sucralose99%
Steviosides90%
Sucralose&Int.
SPLENDA [R]
.alpha.-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl 4-chloro-4-deoxy-
trichlorogalactosucrose
EINECS(EC#)
259-952-2
Molecular Formula
C12H19Cl3O8
MDL Number
MFCD03648615
Molecular Weight
397.63
MOL File
56038-13-2.mol

Appearance
Off-White Amorphous Solid
Melting point 
115-1018°C
Boiling point 
104-107 C
bp 
104-107 C
alpha 
D +68.2° (c = 1.1 in ethanol)
density 
1.375 g/cm
storage temp. 
2-8°C
solubility 
Do you have solubility information on this product that you would like to share
form 
Powder
pka
12.52±0.70(Predicted)
color 
White
PH
6-8 (100g/l, H2O, 20°C)
optical activity
[α]/D 86.0±2.0°, c = 1 in H2O
Water Solubility 
Soluble in Water.
Merck 
14,8880
BRN 
3654410
Uses
High intensity sweetener manufactured by replacing three hydroxyl groups on the sucrose molecule with three chlorine atoms. The results are a sweetener of 0 cal that is not digested. It is 600 times as sweet as sugar with a similar flavor profile. It is heat stable, readily soluble, and maintains its stability at elevated temperatures. It has been approved for use in specific categories that include baked products, beverages, confectioneries, and certain desserts and toppings.
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)

Hazard Codes 
Xi
Risk Statements 
R36/37/38:Irritating to eyes, respiratory system and skin .
Safety Statements 
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S37/39:Wear suitable gloves and eye/face protection .
WGK Germany 
3
RTECS 
LW5440140
HS Code 
29321900
Hazardous Substances Data
56038-13-2(Hazardous Substances Data)
Toxicity
LD50 orally in Rabbit: > 10000 mg/kg

Raw materials
Thionyl chloride-->Phosphorus pentachloride-->D(+)-Sucrose-->D-GALACTOSE 1-[2-(2-AZIDOETHOXY)ETHOXYETHYL]-2,3,4,6-TETRA-O-ACETATE-->RAFFINOSE-->BETA1,4-GALACTOSIDASE-->Triphenylantimony-->Sweetening agent

Description
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.
Chemical Properties
Sucralose is a white to off-white colored, free-flowing, crystalline powder.
Chemical Properties
Off-White Amorphous Solid
History
Sucralose, 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl- 4-chloro-4-deoxy-α-D-galactopyranoside, is a trichloro-galactosucrose sweetener developed by the British sugar company Tate & Lyle during the 1970s (U.S. Pat. 4,343,934 (Aug. 10, 1982), M. R. Jenner and D. Waite (to Talres Development), (U.S. Pat. 4,362,869 (Dec. 7, 1982), M. R. Jenner and co-workers (to Talres Development), and (U.S. Pat. 4,435,440 (Mar. 6, 1984), L. Hough, S. P. Phadnis, and R. A. Khan (to Tate & Lyle). It was licensed to McNeil-PPC, Inc., a Johnson & Johnson subsidiary, in the United States until a new agreement took place in February, 2004. McNeil Nutritionals retained ownership of SPLENDA Brand and the right for its worldwide retail and food service business. Tate & Lyle became the sole manufacturer of SPLENDA Brand sucralose and owned the right for its worldwide ingredient sales.
Definition
ChEBI: A disaccharide derivative consisting of 4-chloro-4-deoxy-alpha-D-galactopyranose and 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranose units linked by a glycosidic bond.
Production Methods
Sucralose may be prepared by a variety of methods that involve the selective substitution of three sucrose hydroxyl groups by chlorine. Sucralose can also be synthesized by the reaction of sucrose (or an acetate) with thionyl chloride.
General Description

Pharmaceutical Applications
Sucralose is used as a sweetening agent in beverages, foods, and pharmaceutical applications. It has a sweetening power approximately 300–1000 times that of sucrose and has no aftertaste. It has no nutritional value, is noncariogenic, does not promote dental caries, and produces no glycemic response.
Biochem/physiol Actions
A synthetic sweet tastant detectable by humans. Activates T1R2/T1R3 sweet taste receptors on enteroendocrine cells and elicits increased hormonal secretion of glucagon-like peptide-1 and glucose-dependent insulinotrophic peptide.
Safety
Sucralose is generally regarded as a nontoxic and nonirritant material and is approved, in a number of countries, for use in food products. Following oral consumption, sucralose is mainly unabsorbed and is excreted in the feces.
The WHO has set an acceptable daily intake for sucralose of up to 15 mg/kg body-weight.
LD50 (mouse, oral): > 16 g/kg
LD50 (rat, oral): > 10 g/kg
storage
Sucralose is a relatively stable material. In aqueous solution, at highly acidic conditions (pH < 3), and at high temperatures (≤35℃), it is hydrolyzed to a limited extent, producing 4-chloro-4- deoxygalactose and 1,6-dichloro-1,6-dideoxyfructose. In food products, sucralose remains stable throughout extended storage periods, even at low pH. However, it is most stable at pH 5–6.
Sucralose should be stored in a well-closed container in a cool, dry place, at a temperature not exceeding 21℃. Sucralose, when heated at elevated temperatures, may break down with the release of carbon dioxide, carbon monoxide, and minor amounts of hydrogen chloride.
Regulatory Status
The FDA, in April 1998, approved sucralose for use as a tabletop sweetener and as an additive in a variety of food products. In the UK, sucralose was fully authorized for use in food products in 2005. It is also accepted for use in many other countries worldwide. Included in the Canadian List of Acceptable Nonmedicinal Ingredients.