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RaffinoseCAS#512-69-6

Chemical Name：Raffinose

CAS No.:512-69-6

Appearance: White to Off-white Solid

Molecular Formula：C18H32O16

Molecular weight:504.44

Sample: Available

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

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Product Details

Products Description of Raffinose CAS# 512-69-6

Raffinose is also called melitose, melitriose, or gossypose.The term raffinose is derived from the French word raffiner (to refine)，owing to the fact that it was identified first in the products of beet-sugar refining.Raffinose is found in sugar-beets in small quantities and also in cotton seeds.Raffinose is a trisaccharide composed of galactose, fructose, and glucose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, and other plants. In plants, raffinose is generated via binding of galactinol (a sugar alcohol) to sucrose. Raffinose has only 20 % of the sweetening intensity of sucrose.It is much more readily soluble in hot water than sucrose，consequently it remains in syrups and molasses during sugar refining process，especially in those products obtained from the process of extracting sugarfrom molasses.

Raffinose Chemical Properties

Melting point	81℃
Boiling point	513.84°C (rough estimate)
density	1.81
refractive index	1.6760 (estimate)
storage temp.	2-8°C
solubility	\|DMSO : 100 mg/mL (198.24 mM; Need ultrasonic)
pka	pK1:12.74 (25°C)
form	Solid
color	White to Off-White
Optical Rotation	83.4 (anhydrous)
Water Solubility	229.8g/L(25 ºC)
Stability:	Stable. Incompatible with strong oxidizing agents. Combustible.
Cosmetics Ingredients Functions	SKIN CONDITIONING
LogP	-5.104 (est)
CAS DataBase Reference	512-69-6(CAS DataBase Reference)
EPA Substance Registry System	.alpha.-D-Glucopyranoside, .beta.-D-fructofuranosyl O-.alpha.-D-galactopyranosyl-(1.fwdarw.6)- (512-69-6)

Safety Information

Safety Statements	24/25
TSCA	TSCA listed
HS Code	29389090

Product Application of RaffinoseCAS#512-69-6

D-(+)-Raffinose is an oligosaccharide and trisaccharide whose physical structure and chemical properties have been shown to affect the stability and crystallization of amorphous sucrose, helping to increase the shelf-life of sucrose-containing foods.

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