Sucralose CAS#56038-13-2

CAS Number: 56038-13-2
Chemical Formula: C12H19Cl3O8
Synonyms:

loro-4-deoxy-
4,1',6'-trichlorogalactosucrose
1,6-dichloro-1

Appearance: White Powder

MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)

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Product Details

Sucralose CAS#56038-13-2

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.

Sucralose Chemical Properties

Melting point	115-1018°C
alpha	D +68.2° (c = 1.1 in ethanol)
Boiling point	104-107 C
density	1.375 g/cm
vapor pressure	0Pa at 25℃
refractive index	1.604
storage temp.	2-8°C
solubility	DMF: 30 mg/ml DMSO: 30 mg/mlPBS (pH 7.2): 1 mg/ml
form	Powder
pka	12.52±0.70(Predicted)
color	White
PH	6-8 (100g/l, H2O, 20°C)
Odor	wh. cryst. powd., odorless, sweet taste
Optical Rotation	[α]/D 86.0±2.0°, c = 1 in H2O
Water Solubility	Soluble in Water.
Merck	14,8880
BRN	3654410
Stability:	Hygroscopic
Cosmetics Ingredients Functions	SKIN CONDITIONING
LogP	-0.51 at 20℃
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)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-37/39-24/25
WGK Germany	3
RTECS	LW5440140
HS Code	2932 14 00
Hazardous Substances Data	56038-13-2(Hazardous Substances Data)
Toxicity	LD50 orally in Rabbit: > 10000 mg/kg

Product Application of Sucralose CAS#56038-13-2

Sucralose (1,6-dichloro-1,6-dideoxy-p-fructofuranosyl-4-chloro-oc- D-galactopyra- noside) is a nonnutritive sweetener based on sucrose. It is selectively chlorinated and the glycoside link between the two rings is resistant to hydrolysis by acid or enzymes, so it is not metabolized. It has 400 to 800 times the sweetness of sucrose, is very soluble in water, and is stable in heat. It can be used in food products that are baked or fried.
Sucralose is produced by the selective chlorination of the sucrose molecule using a patented process by Tate and LyIe that replaces the three hydroxyl groups (OH) with three chlorine (Cl) atoms.
This modified sugar is minimally absorbed by the body and passes out unchanged. It was approved for use in foods and beverages in 1999 in the United States.

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