Nutritious sweetener; molding and texturizing agent.
Sucrose is the most common food and sugar, and is also used to make citric acid, caramel, invert sugar, transparent soap, etc. Sucrose can inhibit bacterial growth at high concentrations, and can be used as a tablet excipient for preservatives and antioxidants in medicine. In addition, various special needs have promoted the research and development of new sweeteners, and many natural sweeteners and synthetic sweeteners have now been identified. The reagent sucrose is used for the determination of 1-naphthol, as well as for the separation of calcium and magnesium and the preparation of biological media.
Specifications
▼
▲
Density: 1.8±0.1 g/cm3
Boiling point: 697.1±55.0 °C at 760 mmHg
Melting point: 185-187 °C(lit.)
Molecular formula: C12H22O11
Molecular weight: 342.297
Flash point: 375.4±31.5 °C
Exact Mass: 342.116211
PSA: 189.53000
LogP: -3.48
Appearance: White crystal or powder
Vapor Pressure: 0.0±5.0 mmHg at 25°C
Refractive index: 1.656
Storage Condition: Packed in food grade plastic bag and woven bag. Store in a cool dry place.
Stability: Stable under normal temperature and pressure.
Japan
