INVERT SUGAR
Invertose
CAS: 8013-17-0
Molecular Formula: C12H24O12
INVERT SUGAR - Names and Identifiers
| Name | Invertose |
| Synonyms | invert insubeta calorose inverdex INVERTOSE Invertose invertogen Invert Sugar INVERT SUGAR SACCHARIDE HYDROLYSATE |
| CAS | 8013-17-0 |
| EINECS | 232-393-1 |
| InChI | InChI=1/2C6H12O6/c2*7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2;1,3-6,8-12H,2H2/t3-,5-,6-;3-,4+,5+,6+/m10/s1 |
INVERT SUGAR - Physico-chemical Properties
| Molecular Formula | C12H24O12 |
| Molar Mass | 360.31 |
| Density | 1.338[at 20℃] |
| Boling Point | 105℃[at 101 325 Pa] |
| Flash Point | 301.5°C |
| Water Solubility | almost transparency |
| Vapor Presure | 1.79E-14mmHg at 25°C |
| Merck | 14,5006 |
| Storage Condition | RT, dry |
| MDL | MFCD00148911 |
| Physical and Chemical Properties | A sweet hygroscopic liquid, white or yellowish viscous syrup, about 70% to 90% of the sweetness of sucrose. Left optical rotation, than the optical rotation -40.5 ° soluble in water, glycerol and ethylene glycol, very slightly soluble in acetone and ethanol. It is reductive, and can reduce the Ferlin solution. |
INVERT SUGAR - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | Invert sugar is a mixture containing equal amounts of glucose and fructose after the action of dilute acid or enzyme on sucrose. When the sugar solution is heated to boiling, the sucrose molecule will be hydrolyzed to 1 molecule of fructose and 1 molecule of glucose. This effect is called the conversion of sugars, and the combination of the two products is called invert sugar. |
| the application of | 10% ~ 15% invert sugar can prevent the recrystallization of sucrose, which is commonly used in the production of hard candy. Made into invert sugar injection, have the following role: first, the drug diluent. Second, it is suitable for the rehydration treatment of patients who need to supplement water or energy by non-oral route. |
| content analysis | standard solution accurately weigh about 9.5g of pharmacopoeia-grade sucrose into a 1000ml volumetric flask, add 100ml of water to dissolve, 5ml of hydrochloric acid was added and the mixture was allowed to stand at 20 to 25 ° C. For 3 days. Fixed volume with water. This standard is stable for several months. Sample solution 10g/1000mL of sample solution was prepared. Standardization of Soxhlet solution equal capacity copper sulfate solution (TS-71) and alkaline tartaric acid solution (TS-245) were mixed, and 25.0ml was put into a 400ml Erlenmeyer flask, with a small amount of boiling plates inside, titration with standard solution was performed according to the "Operation" item described below. Accurately dilute the standard solution so that the titer is between 15 and 50ml. The standard Soxhlet solution (25.0ml) was extracted from the operating invert sugar and transferred into a ml Erlenmeyer flask containing a small amount of boiling plates. The sample solution was quickly added from the burette to within 0.5ml of the end point (as measured by the pre-titration test), and the flask was fixed on the wire mesh and heated to boiling within 2min. In the case of boiling, 1ml of a 0.2% aqueous solution of methyl blue is added, and then the sample solution is added dropwise or in a small amount within 1min until a blue color appears. The invert sugar factor F1 was determined from table 02314-1 by titration volume (V). Concentration of invert sugar C1(mg/m1), calculated by the following formula: C1 = F1/V percentage content of invert sugar in sample (P1), calculated by the following formula: PI = (ci× 100) cs in/Cs is the sample concentration, mg/ml. TS-115 of the sucrose-aspirated sample solution was transferred into a volumetric flask, and 10ml of hydrochloric acid test solution () Diluted 1:1 was slowly added. Gently shake, put into a constant temperature water bath at 60 ℃, continue shaking for 3min, and then place in the bath for 7min. After removal, it was rapidly cooled to 20 °c, fixed in volume with water and mixed well. The percentage of invert sugar (PH) after hydrolysis was then calculated as described above for invert sugar using the formula: CH = Fs/V, PH = 100CH/Cs where CH-concentration of invert sugar after hydrolysis (mg/m1);Fs-equivalent to sucrose value in conversion table 02314-1 for titration volume V; cs-concentration of the sample in the sample solution (mg/ml, see above). The percentage content of sucrose was calculated according to the following formula: Ps = 0.95(PH-P1). Where PH and P1 are the percentage of invert sugar measured before and after hydrolysis, respectively. Table 02314-1 conversion factor |
| Use limit | GRAS, without restriction (FDA,§ 184.1859,2000). |
| Use | sweetener; Humectant. Widely used in a variety of foods, especially candy (to prevent sand), cakes (moisture), etc., but also for the brewing of raw materials. |
| production method | acidic hydrolysis of sucrose: 65% sucrose solution as raw material, dilute hydrochloric acid was added to 0.25%, after 1H at 52 ° C., it was neutralized with sodium bicarbonate. Sucrose is obtained by conversion of invertase at pH 3 to 4. The conversion rate of sucrose was 96%. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 21:01:54
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