Sucralose supplier | CasNO.56038-13-2

Name
Sucralose
EINECS 259-952-2
CAS No. 56038-13-2
Article Data47
CAS DataBase
Density 1.69 g/cm³
Solubility Soluble in Water.
Melting Point 125.5oC
Formula C₁₂H₁₉Cl₃O₈
Boiling Point 669.4 °C at 760 mmHg
Molecular Weight 397.637
Flash Point 358.7 °C
Transport Information
Appearance Off-White Amorphous Solid
Safety 26-37/39
Risk Codes 36/37/38
Molecular Structure
Hazard Symbols Xi
Synonyms Trichlorosucrose;4,1,6-Trichloro-4,1,6-trideoxy-galacto-sucrose;1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactose;1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl 4-chloro-4-deoxy-alpha-D-galactopyranoside;See R-D-Galactopyranoside,1,6-dichloro-1,6- dideoxy-a-D-fructofuranosyl 4-chloro-4-deoxy-;Sucralose (Trichlorosucorose);Sucralose Fccv;Sucralose [BAN];(2R,3R,4R,5S,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxy-oxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol;
PSA 128.84000
LogP -1.65610

Sucralose History

Sucralose (CAS NO.56038-13-2) was discovered by scientists from Tate & Lyle in 1976,working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College.On a late-summer day, Phadnis was told to test the powder. Phadnis thought that Hough asked him to taste it, and he did this.Then he found the compound to be exceptionally sweet (the final formula was 600 times as sweet as sugar).

Sucralose Specification

Sucralose(CAS NO.56038-13-2) is a zero-calorie sugar substitute artificial sweetener. Sucralose is approximately 600 times as sweet as sucrose (table sugar), it is stable under heat and over a broad range of pH conditions. So it can be used in baking or in products that require a longer shelf life. Sucralose is typically added to foods in very small quantities. The classification code of Sucralose(CAS NO.56038-13-2) are flavoring agents, food additives, sweetening agents.

Physical properties about Sucralose are: (1)ACD/LogP: 0.229; (2)# of Rule of 5 Violations: 1; (3)ACD/LogD (pH 5.5): 0.23; (4)ACD/LogD (pH 7.4): 0.23; (5)ACD/BCF (pH 5.5): 1.00; (6)ACD/BCF (pH 7.4): 1.00; (7)ACD/KOC (pH 5.5): 31.75; (8)ACD/KOC (pH 7.4): 31.75; (9)#H bond acceptors: 8; (10)#H bond donors: 5; (11)#Freely Rotating Bonds: 10; (12)Index of Refraction:1.604; (13)Molar Refractivity: 80.755 cm³; (14)Molar Volume: 234.787 cm³; (15)Polarizability: 32.014 10-24cm³; (16)Surface Tension: 76.556999206543 dyne/cm; (17)Density: 1.694 g/cm³; (18)Flash Point: 358.659 °C; (19)Enthalpy of Vaporization: 112.585 kJ/mol; (20)Boiling Point: 669.431 °C at 760 mmHg

You can still convert the following datas into molecular structure:
(1)InChI=1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1;
(2)InChIKey=BAQAVOSOZGMPRM-QBMZZYIRSA-N;
(3)SmilesO1[C@@H]([C@H]([C@@H]([C@@]1(O[C@@H]1[C@H](O)[C@H]([C@@H](Cl)[C@H](CO)O1)O)CCl)O)O)CCl;

The toxicity data is as follows:

Organism	Test Type	Route	Reported Dose (Normalized Dose)	Effect	Source
mouse	LD50	unreported	> 16gm/kg (16000mg/kg)		Trends in Biochemical Sciences. Vol. 3, Pg. 61, 1978.

Product Name

Sucralose

Sucralose History

Sucralose Specification

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