Technical Data Sheet
Isomaltulose, 25 g
Molar mass (M) 350,32 g/mol
Melting point (mp) 123 °C
WGK 1
CAS No. 13718-94-0
EG-Nr. 237-282-1
€37.10/Pack Qty.
excl. VAT. | 25 g per Pack Qty.
Art. No. 8400.1
- Subtotal: 0.00
Art. No. | Pack Qty. | Pack. | Price | Quantity | |
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8400.1 | 25 g | plastic |
€37.10 |
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8400.2 | 100 g | plastic |
€107.40 |
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In stock
Available
In procurement
No longer available
Delivery date currently unknown
|
- Subtotal: 0.00
Downloads / MSDS
General information
Carbohydrates or Saccharides make up 50 % of the dry biomass of the earth and are therefore the most frequent class of biomolecules. Besides at least two hydroxy groups, they also have an aldehyde or a ketone group and can be subdivided according to the number of monomeric components in mono-, di-, oligo and polysaccharides.
Whereas mono-, di- and oligosaccharides are soluble in water, taste sweet and are therefore called as sugar, polysaccharides are hardly, or not at all, soluble in water and have a neutral taste.
Carbohydrates, together with fats and proteins make up a large percentage of nutrition. In addition to their central role as an energy source, they are also an important structural component especially in plants (e.g. Cellulose). Ribose, a monosaccaride with five carbons (C5H10O5) is an essential element of coenzymes (such as ATP, FAD and NAD) and a structural component of RNA. Desoxyribose (a ribose derivative) is a structural component of DNA.
Disaccharides
Disaccharides consist of two monosaccharide units. These are interlinked covalently via a glycocide bond. The most familiar representatives are saccharose, lactose and maltose.
Certificates of Analysis
Type analysis
Assay (HPLC) | ≥99,0 % |