Sucrose
CAS Number
57-50-1
EC Number
200-334-9
What is Sucrose?
Sucrose (CAS 57-50-1), also known commercially as saccharose, is the refined crystalline sugar sourced from sugarcane and sugar beet.
Where is Sucrose used?
- Food production: controls water activity to extend shelf life
- Confectionery, baked goods, jams and beverages: sweetness and body
- Pharmaceuticals: tablet coating agent and syrup base
- Biologics: lyoprotectant that stabilizes sensitive active ingredients during freeze-drying
- Personal care: humectant and mild chelating agent in creams and scrubs
- Industrial fermentation consumes it as a primary carbon source for bioethanol and organic acids.
Commercial specifications
- White crystalline granules or fine powder in a range of particle sizes
- Food-grade, FCC, USP and Ph. Eur. grades
- Pharmaceutical grade meets purity and endotoxin specifications
- Bags and bulk tanker quantities depending on grade and application
Other Names (Synonyms)
D-Sucrose|D-(+)-Saccharose|beta-D-Fruf-(2<->1)-alpha-D-Glcp|b -D-Fructofuranosyl a-D-glucopyranoside|sugar|Table sugar|Cane sugar|White sugar
What are the physical properties of Sucrose?
Melting Point 185.5 °C
Boiling Point 697.1 °C @ Press: 760 Torr
Density 1.5805 g/cm³ @ Temp: 17 °C
Flash Point 93.3°C
Appearance White crystalline powder
Color White
Odor Odorless
Form Liquid
Water Solubility 1970 g/L (15 ºC)
Refractive Index 66.5 ° (C=26, H2O)
pH 5.0-7.0 (25℃, 1M in H2O)
Log P -4.492 (est)
Which trade and regulatory codes apply to Sucrose?
HS Code 17019910
Storage Class 11 - Combustible Solids
WGK (Germany) 2