13101-54-7

Basic information

• Product Name: ERLOSE
• Synonyms: ERLOSE;GLUCOSYLSUCROSE TRISACCHARIDE;GLYCOSYLSUCROSE TRISACCHARIDE;ALPHA-D-GLUCOPYRANOSYL-[1->4]-ALPHA-D-GLUCOPYRANOSYL-[1->2]-BETA-D-FRUCTOFURANOSIDE;ALPHA-D-GLUCOPYRANOSYL-[1,2,3,4]-ALPHA-D-GLUCOPYRANOSYL-[1,2]-BETA-D-FRUCTOFURANOSIDE;α-d-glc-(1→4)-α-d-glc-(1→2)-β-d-fru;glucosylsucrose;α-Maltosyl β-fructofuranoside, α-D-Glc-(1-4)-α-D-Glc-(1-2)-β-D-Fru
• CAS NO: 13101-54-7
• Molecular Formula: C₁₈H₃₂O₁₆
• Molecular Weight: 504.44
• Mol File: 13101-54-7.mol
• Article Data: 6

Chemical Properties

• Melting Point: 105℃
• Boiling Point: 889.2 °C at 760 mmHg
• Flash Point: 491.6 °C
• Appearance: /
• Density: 1.81 g/cm³
• Vapor Pressure: 0mmHg at 25°C
• Refractive Index: 1.676
• Storage Temp.: -20°C
• Solubility: H2O: soluble50mg/mL, clear to slightly hazy, colorless to faintl
• PKA: 12.70±0.70(Predicted)
• CAS DataBase Reference: ERLOSE(CAS DataBase Reference)
• NIST Chemistry Reference: ERLOSE(13101-54-7)
• EPA Substance Registry System: ERLOSE(13101-54-7)

Safety Data

• WGK Germany: 3
• Hazardous Substances Data: 13101-54-7(Hazardous Substances Data)

Usage

Description

ERLOSE, also known as isomaltulose, is a trisaccharide consisting of sucrose with an alpha-D-glucopyranosyl residue attached at the 4-position of the glucose ring. It is a natural saccharide found in honey and has unique properties that make it a valuable ingredient in various applications.

Uses

Used in Food Industry:
ERLOSE is used as a natural sweetener for its unique taste and properties. It has a lower glycemic index compared to sucrose, making it suitable for diabetics and people with blood sugar control issues. Additionally, it is less likely to cause dental caries due to its lower acidogenicity.
Used in Pharmaceutical Industry:
ERLOSE is used as an excipient in pharmaceutical formulations due to its non-cariogenic and low glycemic properties. It can be used in the development of oral medications, particularly for patients with diabetes or dental issues.
Used in Cosmetics Industry:
ERLOSE can be used as a humectant in cosmetic products due to its ability to retain moisture. Its non-cariogenic and low glycemic properties also make it suitable for use in oral care products, such as toothpaste and mouthwash.
Used in Sports Nutrition:
ERLOSE is used as a carbohydrate source in sports nutrition products due to its rapid absorption and energy-providing capabilities. It can be found in energy drinks, bars, and supplements for athletes and fitness enthusiasts.
Used in Bakery Products:
ERLOSE can be used as a functional ingredient in bakery products, such as bread, cakes, and pastries. Its unique properties allow for improved texture, longer shelf life, and a distinct flavor profile.

InChI:InChI=1/C18H32O16/c19-1-5-8(23)10(25)12(27)16(30-5)32-14-7(3-21)31-17(13(28)11(14)26)34-18(4-22)15(29)9(24)6(2-20)33-18/h5-17,19-29H,1-4H2/t5-,6-,7-,8-,9-,10+,11-,12-,13-,14-,15+,16-,17-,18+/m1/s1

Upstream product

• 57-50-1 Sucrose 
• 63-42-3 D-(+)-lactose 
• 14227-87-3 2,3,4,6-tetra-O-acetyl-α-D-galactopyranosyl chloride 

Downstream Products

• 13133-07-8 nystose 
• 1038507-70-8 1,3,4,6-tetra-O-benzyl-β-D-fructofuranosyl 2,3,6-tri-O-benzyl-4-O-(2,3,4,6-tetra-O-benzyl-β-D-galactopyranosyl)-α-D-glucopyranoside 

Relevant articles and documents

A recombinant levansucrase from Bacillus licheniformis 8-37-0-1 catalyzes versatile transfructosylation reactions

This work disclosed the broad transglycosylation capability of the levansucrase from Bacillus licheniformis 8-37-0-1 for the first time. The levansucrase was firstly purified from the strain 8-37-0-1 and found to be a monomer of ～51 kDa with KETQDYKKSY as the N-terminus. Then, the gene encoding the enzyme was cloned and it contained an ORF of 1449 nucleotides, encoding a 482 amino-acid protein with a predicted 29 amino-acid signal peptide. The deduced mature protein without the signal showed the same N-terminus to the purified enzyme. The mature enzyme was subsequently expressed in Escherichia coli. The recombinant enzyme showed similar biochemical properties to the native one. It produced maximal yield of 7.1 mg/mL levan (Mr 9.6 × 106) from 0.8 M sucrose (pH 6.5) at 40 °C for 24 h in vitro. When using sucrose as the donor, the enzyme displayed a wide range of acceptor specificity and was able to transfer fructosyl to a series of sugar acceptors including hexose, pentose, β- or α-disaccharides, along with the difficult branched alcohols that have not been investigated before. Chemical structures of the resultant products were analyzed by MS and NMR spectra.

Method for synthesizing oligosaccharides and glycosylation

The invention relates to an enzymatic method for synthesizing oligosaccharides, whereby one saccharide group of a sucrose analogue each is transferred onto an acceptor molecule, for example for glycosylating a hydroxyl compound, a saccharide, peptide, or a drug. According to the inventive method, an enzymatic synthesis of β-D-fructofuranosyl-a-D-aldopyranoside is carried out in a first step, and in a second step one of the saccharide groups is enzymatically transferred onto the acceptor molecule.

CRYSTALLINE LACTOSUCROSE OR MOLASSES-CONTAINING CRYSTAL HAVING THE SAME CONTAINED THEREIN, AND USE THEREOF

The present invention establishes a crystalline lactosucrose and provides a process for producing the crystalline lactosucrose or a syrup containing crystalline lactosucrose. Further, the present invention has its object to provide a composition, for example, a food or drink, a cosmetic, a drug or the like containing the crystalline lactosucrose. That is, the present invention provides the crystalline lactosucrose or the syrup containing crystalline lactosucrose, the process for producing the crystalline lactosucrose or the syrup containing crystalline lactosucrose, characterized by crystallizing a crystalline lactosucrose from a solution containing lactosucrose and collecting the crystalline lactosucrose, and the use thereof.