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Zucker, Invert

Invert Sugar

HCID 21924868
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TeilstruktursucheÄhnliche Strukturen suchen

Grundinformationen

CAS
8013-17-0
Standard-SMILES
O=C(CO)C(O)C(O)C(O)CO.O=CC(O)C(O)C(O)C(O)CO
InChIKey
PJVXUVWGSCCGHT-UHFFFAOYSA-N
Summenformel
C12H24O12
Durchschnittliche Molmasse
360,31 g/mol
Monoisotopische Masse
360,1267762

Überblick

Invert sugar is obtained from sugar cane when this is treated with dilute acid or with the invertase enzyme. It is formed by an equal amount of glucose and fructose. It differentiates from sugar cane in the rotation of the polarized light, which in the case of invert sugar it is to the left (levorotatory). Invert sugar is FDA approved since 1988 as a safe substance (GRAS).

Namen und Bezeichner

Bevorzugter Name
Invert Sugar
IUPAC
2,3,4,5,6-pentahydroxyhexanal;1,3,4,5,6-pentahydroxyhexan-2-one
Lokaler Name
Zucker, Invert
Englischer Name
Invertose
Summenformel
C12H24O12
Molmasse
360.31

Namen und Synonyme

8013-17-0INVERT SUGARInvertoseHS 500Corn invert sugarMaize Inver SugarMaize invert sugarCorn invert sugar syrupRefChem:884303DTXSID40904290232-393-1C0171
Weitere Namen anzeigen
SACCHARIDE HYDROLYSATEinvert
CaloroseED959S6ACYInsubetaInverdexInvertogenNulomolineSugar, InvertTravert

Datenbank-Bezeichner

CAS
8013-17-0
PubChem CID
21924868
ChEMBL
CHEMBL1201647
EC Number
232-393-1

Eigenschaften

Berechnete Struktureigenschaften

Polarare Oberfläche (TPSA)
236 Ų
H-Brücken-Donoren
10
H-Brücken-Akzeptoren
12
Frei drehbare Bindungen
10
Schwere Atome
24
Formalladung
0
Komplexität
285

Experimentelle und physikochemische Eigenschaften

CosmeticsCosmetic ingredients (Saccharide Hydrolysate) -> CIR (Cosmetic Ingredient Review)
FragrancesFragrance Ingredient (Sugar, invert) -> IFRA transparency List
Food AdditivesFLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER -> FDA Substance added to food
Density1.00211 (WT %= 1; VACUUM)
SolubilityCompletely soluble
Human Drugs · 2 Einträge

FDA approved drugs -> Active ingredient

FDA approved drugs -> Active ingredient

Boiling Point>105ºC
Melting PointDecomposes
Other Experimental Properties · 2 Einträge

Reduces Fehling's soln and can be fermented

1 L OF 10% INVERT SUGAR SOLN IN WATER CONTAINS 100 G OF CARBOHYDRATE & PROVIDES 400 CALORIES OF ENERGY

Sicherheit und Regulatorisches

Sicherheitsangaben dienen nur zur Orientierung und ersetzen weder das Sicherheitsdatenblatt (SDB) des Lieferanten noch geltende Vorschriften oder eine fachliche Bewertung.

GHS-Klassifizierung

GHS Classification · 3 Einträge

This chemical does not meet GHS hazard criteria for 100% (186 of 186) of all reports.

Not Classified

Aggregated GHS information provided per 186 reports by companies from 1 notifications to the ECHA C&L Inventory.

Gefahrenhinweise

Regulatory Information · 2 Einträge

Chemical: Sugar, invert

REACH registered substance: Sugar, invert (EC: 232-393-1)

Other Safety InformationIMAP assessments - Sugar, invert: Human health tier I assessment
FDA RequirementsSubstance added directly to human food affirmed as generally recognized as safe (GRAS).
Hazard Classes and CategoriesNot Classified

Sicherheit und Schutzausrüstung

Disposal Methods · 1 Eintrag

SRP: At the time of review, criteria for land treatment or burial (sanitary landfill) disposal practices are subject to significant revision. Prior to implementing land disposal of waste residue (including waste sludge), consult with environmental regulatory agencies for guidance on acceptable disposal practices.

Toxikologische Informationen

Toxicity SummarySafe in the present practices of use and concentration. Ingredient, concentration, and use information are available in documents discoverable at https://cir-reports.cir-safety.org

Chemie und Industrie

Pharmakologische Informationen

ATC Code · 2 Einträge

C - Cardiovascular system

QC - Cardiovascular system

Pharmacodynamics · 1 Eintrag

Intravenous administration of invert sugar has been proven to be favorable. These reports indicate a temporary rise, within physiological levels, of lactate, pyruvate, and insulin in the blood plasma whereas the level of free fatty acids was declined.

Biological Half-LifeThe glucose half-life following intravenous administration of invert sugar is of approximately 30 min. In the same report, the half-life of fructose after the intravenous administration is reported to be 16 min.
Metabolism/Metabolites · 1 Eintrag

The metabolism of invert sugar and other fructose-glucose sweeteners is not meaningfully different. Once absorbed, the fructose monosaccharides are taken up by the liver and bypass a key step regulatory step in glycolysis. Both of the monosaccharides first step metabolism is marked by its phosphorylation to glucose-6-phosphate by glucokinase or fructose-1-phosphate by fructokinase. After this step, the glycolysis continues its pathway until the obtention of pyruvic acid. The metabolism of fructose is more rapid than the one of glucose and thus, it is possible to administer at the same speed than a glucose dose correspondent to 55% of the invert sugar dose.

MeSH Pharmacological Classification · 2 Einträge

Substances that promote DENTAL CARIES.

Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. (From Random House Unabridged Dictionary, 2d ed)

Absorption, Distribution and Excretion · 3 Einträge

It has been reported that administration of 10-15% of intravenous invert sugar solution is rapidly absorbed in the intestine and distributed in blood without exceeding the renal threshold. The absorption of invert sugar happens mainly as monosaccharides. Glucose is absorbed into the portal vein by the transporter GLUT2 while fructose is absorbed by the transporter GLUT5.

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Physikochemische Eigenschaften

Siedepunkt
105 ℃[at · 105℃[at 101 325 Pa]
Dichte
1.338 · 1.338[at 20℃]
Wasserlöslichkeit
almost transparency
Merck
14 · 14,5006
Kosmetik-Inhaltsstoffe Funktionen
HUMECTANT
CAS Datenbank
8013 · 8013-17-0
EPA chemische Informationen
Invert sugar (8013-17-0)
Natural Pollution SourcesCane juice contains ca 5-10 wt% invert sugar (based on sucrose), whereas in healthy beet sugar it is 1%
Human Toxicity Excerpts · 1 Eintrag

SC ADMIN IS NOT DESIRABLE BECAUSE SOLN ARE IRRITATING...CAUSE LEACHING OF EXTRACELLULAR WATER & ELECTROLYTES, & MAY DISTEND TISSUE & LEAD TO NECROSIS. ...LEACHING...MAY RESULT IN ANURIA & OLIGURIA BECAUSE OF CIRCULATORY FAILURE.../IN THOSE WITH/ ELECTROLYTE & WATER IMBALANCE. /DEXTROSE/

Regulatorische Informationen

FDA RequirementsSubstance added directly to human food affirmed as generally recognized as safe (GRAS).

Sicherheitsdaten

tsca
TSCA listed
hs_code
2940.00.6000
Giftige Stoffe Daten
8013-17-0(Hazardous Substances Data)

Reports have indicated that after intravenous administration of invert sugar present a reduced content or carbohydrates in urine when compared to the intravenous administration of glucose. This response indicates a reduced diuresis of invert sugar. It has also been reported a reduced diuresis in the presence of invert diuresis.

LESS THAN 2% OF SUGAR IS EXCRETED IN URINE WHEN 1 L OF 10% INVERT SUGAR SOLN IS INFUSED IN 1 HR. WHEN GIVEN OVER A LONGER PERIOD OF TIME INVERT SUGAR IS COMPLETELY UTILIZED AND NONE IS EXCRETED IN URINE.

Verwendung und Herstellung

Uses · 6 Einträge

CIR ingredient: Saccharide Hydrolysate

In food products, in confectionary. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.

Therap cat: Nutrient (parenteral)

MEDICATION

CRYSTALLIZATION MODIFIER IN FOOD PRODUCTS

For more Uses (Complete) data for INVERT SUGAR (7 total), please visit the HSDB record page.

Methods of Manufacturing · 2 Einträge

HYDROLYSIS OF SUCROSE BY THE ENZYME, INVERTASE

Commercial product is obtained by inversion of 96% cane sugar soln. Inversion is carried out at pH 3-4 by means of invertase and dil HCl. Acid... neutralized with sodium carbonate to pH 6.5. at this point dextrose crystallizes and entire mass is beaten into creamy, plastic product.

Formulations/Preparations · 4 Einträge

INVERT SUGAR: INJECTION, 5%; 250 ML, 500 ML AND 1 L BOTTLES. INJECTION, 10%; 250 ML, 500 ML AND 1 L BOTTLES. INJECTION, 20%; 100 ML BOTTLES. INJECTION, 5% WITH SODIUM CHLORIDE 0.9%; 250 ML, 500 ML AND 1 L BOTTLES.

SUCROSE IN THE 66.7% WT/WT SOLN /OF INVERT SYRUP/ MUST BE AT LEAST 95% INVERTED.

It absorbs water readily, and is usually only handled as a syrup.

Commercial invert sugar, a solution of dextrose and fructose of about 77% concn, is sometimes called artificial honey because its composition is similar to that of the natural product.

Use ClassificationFragrance Ingredients
General Manufacturing Information · 5 Einträge

Sugar, invert: ACTIVE

A mixture of about 50% glucose (dextrose) and 50% fructose (levulose) obtained by hydrolysis of sucrose. Hydrolysis of the sucrose may be carried out with acids or enzymes.

IT IS A SUBSTANCE WHICH MIGRATES TO FOOD FROM PACKAGING MATERIALS.

Honey is mostly invert sugar. Due to the levulose /50% of composition of invert sugar/, it is somewhat sweeter than sucrose.

Invert sugar is widely used ... because it is sweeter than sucrose and begins to crystallize (harden) at much higher concentrations than glucose or sucrose syrups

Anwendungen · 2 Einträge

BeschreibungInvert sugar is a direct and indirect food ingredient. It is a mixture of two monosaccharides, glucose and fructose, which results from the hydrolysis of sucrose. Invert sugar is marketed as a component of invert syrups; these syrups also contain sucrose, the proportion depending on the extent of conversion. Invert syrups are considered to be invert sugar in this evaluation. Solids in "total" invert syrups contain 6 percent sucrose whereas those in "medium" invert syrups contain 39 percent sucrose. Invert syrup solids also contain 3 percent polysaccharides and less than 0.5 percent of the monosaccharide D-psicose (an epimer of fructose). The principal highfructose syrup currently sold in the United States is produced by the enzymatic isomerization of starch hydrolyzates, about 95 dextrose equivalent, and contains about the same proportions of dextrose and fructose as "total" invert syrups from sucrose on a dry solids basis. It also contains the di- and higher saccharides that were present in the starch hydrolyzates from which they were derived and less than 0.3 percent D-psicose. Dextrose-levulose syrup produced by the enzymatic isomerization of dextrose solutions contains, in addition to dextrose and levulose, less than 1 percent polysaccharides and less than 0.3 percent D-psicose.1 Invert sugar is a mixture of glucose and fructose that results from the hydrolysis of sucrose in accordance with good manufacturing practices. Invert sugar is marketed as invert sugar syrup and also contains dextrose (glucose), fructose, and sucrose in various amounts as represented by the manufacturer. Invert sugar syrup is a hygroscopic liquid that has a sweet taste. It is very soluble in water, in glycerin, and in glycols; and it is very sparingly soluble in acetone and in ethanol.

VerwendenIn food products, in confectionery. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.

Vor- und nachgelagerte Produkte

Vorgelagerte Rohstoffe

SaccharoseInvertase，from yeast

Nachgelagerte Produkte

FructoseCaramel (Farbe)
Ergänzende Hinweise · 1 Eintrag

DefinitionA mixture of 50% glucose and 50% fructose obtained by the hydrolysis of sucrose. It absorbs water readily and is usually handled only as a syrup. Because of its fructose content, invert sugar is levorotatory in solution and sweeter than sucrose. Invert su