Raffinose
CAS Number: 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)
Products Description of Raffinose CAS# 512-69-6
Raffinose is also known as melitose, melitriose or gossypose. Its name comes from the French word “raffiner” (meaning to refine), because it was first discovered in beet sugar refining products. It exists in small amounts in sugar beets and cotton seeds. As a trisaccharide, raffinose is made up of galactose, fructose and glucose. It can be found in many plants such as beans, cabbage, Brussels sprouts, broccoli and asparagus. In plant tissues, raffinose is formed when galactinol (a sugar alcohol) binds with sucrose. Its sweetness is only about 20% that of sucrose. It dissolves much more easily in hot water than sucrose, so it stays in syrups and molasses during sugar refining, especially in products made by extracting sugar from molasses.
Parameters
| Item | Value |
| 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
| Item | Value |
| Safety Statements | 24/25 |
| TSCA | TSCA listed |
| HS Code | 29389090 |
Product Application of RaffinoseCAS#512-69-6
D-(+)-Raffinose is a type of oligosaccharide and trisaccharide. Studies show its molecular structure and chemical properties can influence the stability and crystallization of amorphous sucrose, which helps extend the shelf life of foods containing sucrose.
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