Syrupe, hydrolysierte Strke-

D-Glucopyranose, monohydrate

HCID 5282499CAS 77029-61-9

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Grundinformationen

Standard-SMILES: O.OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O
InChIKey: OSNSWKAZFASRNG-BMZZJELJSA-N
Summenformel: C6H14O7
Durchschnittliche Molmasse: 198,17 g/mol

Namen und Bezeichner

Bevorzugter Name: D-Glucopyranose, monohydrate
IUPAC: (3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate
Lokaler Name: Syrupe, hydrolysierte Strke-
Englischer Name: CORN SYRUP
Summenformel: C6H12O6
Molmasse: 180.15588

Namen und Synonyme

77029-61-9D-Glucopyranose, monohydrateRefChem:1082888D-Glucopyranose, monohydrate (9CI)(3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate|?-D-Glucose HydrateDextrose Monohydrate, USPCorn Syrup DE 42 (2 g)SCHEMBL3364163GLUCOSE SYRUPCORN SYRUPMAIZESYRUP

Weitere Namen anzeigen

Corn sugar syrupGlucose Syrup, FCCFructose corn syrupCORN SYRUP (GLUCOSE)Syrups,hydrolyzedstarchCorn Syrup:Glucose liquid

Datenbank-Bezeichner

CAS: 77029-61-9、8029-43-4
PubChem CID: 5282499

Eigenschaften

Berechnete Struktureigenschaften

Polarare Oberfläche (TPSA): 111 Å²
H-Brücken-Donoren: 6
H-Brücken-Akzeptoren: 7
Frei drehbare Bindungen: 1
Schwere Atome: 13
Formalladung: 0
Komplexität: 151

Physikochemische Eigenschaften

Kosmetik-Inhaltsstoffe Funktionen: BINDINGHUMECTANTVISCOSITY CONTROLLINGSKIN CONDITIONING
EPA chemische Informationen: Hydrolyzed starch syrups (8029-43-4)

Sicherheit und Regulatorisches

Sicherheitsdaten

tsca: TSCA listed

Chemie und Industrie

Anwendungen · 1 Eintrag

VerwendenCorn Syrup is a corn sweetener that is a viscous liquid containing maltose, dextrin, dextrose, and other polysaccharides. it is obtained from the incomplete hydrolysis of cornstarch. it is classified accord- ing to the degree of conversion which is expressed as the dextrose equivalent (de), which is the measure of sweetness of the corn syrup as compared to that of a sucrose syrup. generally, the greater the degree of conversion, the sweeter the syrup. corn syrup is used as a replacement for sucrose but is less sweet than sucrose. it can control crystallization in candy making, contribute body in ice cream, and provide pliability in confections. it is also termed glucose syrup.