タイトルまたは説明

Name:D(+)-Sucrose;
CAS:******1;
EINECS:********9;
Chemical formula:C*2H*2O*1ï¼›
Molecular weight:**2.3ï¼›
Specific rotation:**6.3°to**7.0°;
Properties: crystalline substance, sweetness, odorless;
Solubility: soluble in water, its solubility increased with the increase of temperature, aftering solved in water is not conductive,soluble in benzene, ethyl acetate, amyl acetate, molten phenol, liquid ammonia, mixtuer of alcohol and water,mixture of acetone and water, but insoluble in gasoline, oil, ethanol, chloroform, carbon tetrachloride, carbon disulfide, turpentine and other organic solvents;
Density:1.**7(*5℃);
Features: opticity, but no mutarotation;
Classification: white sugar, brown sugar,white sugar, single crystal sugar, crystal sugar, brown sugar, sugar, borneol, frosting liquid syrup etc;
Chemical property:
The crystallized sucrose is heated to **0 C, and the thermal decomposition will melt into the thick and transparent liquid, when cooling it will re crystallized;When the heating time is prolonged, sucrose is decomposed into glucose and dehydrated fructose;At a high temperature of **0 - **0 C, the sucrose will dehydrate and condensate to caramel;Caramel is further heated to produce carbon dioxide, carbon monoxide, acetic acid,acetone and so on;Under wet conditions, sucrose is decomposed at **0 C, releasing water and darkening the color;When the sucrose solution is heated for a long time under normal pressure, the dissolved sucrose will slowly decompose into the equal amount of glucose and fructose, that is the conversion effect occured;
Application:
Food industry: sweetener, toner, modifier, puffing agent, yeast nourishing agent, extension of food preservation period, etc.