Home > Name List By other > (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3, 4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-dio...

CAS No 56038-13-2 , (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,
4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol

  • Name: (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,
    4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol
  • Synonyms: Sucralose; EINECS 259-952-2; 1',4,6'-Trichlorogalactosucrose;(2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,
    4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol; BRN 3654410; Trichlorosucrose; 56038-13-2; Splenda;
  • CAS Registry Number:
  • Density: 1.69 g/cm3
  • Refractive index: 1.604
  • Safety Statements: 26-37/39
  • Hazard Symbols: Xi: Irritant;
  • EINECS: 259-952-2
  • Molecular Weight: 397.63346
  • InchiKey: BAQAVOSOZGMPRM-QBMZZYIRSA-N
  • InChI: 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
  • Risk Statements: 36/37/38
  • Molecular Formula: C12H19Cl3O8
  • Molecular Structure:CAS No:56038-13-2 (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,<br />4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol

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References of (2R,3R,4R,5R,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,
4-dihydroxyoxolan-2-yl]oxy-5-chloro-6-(hydroxymethyl)oxane-3,4-diol
Title: Sucralose
CAS Registry Number: 56038-13-2
CAS Name: 1,6-Dichloro-1,6-dideoxy-b-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside
Synonyms: 4,1￠,6￠-trichloro-4,1￠,6￠-trideoxy-galacto-sucrose; 1￠,4,6￠-trichlorogalactosucrose; TGS
Trademarks: Splenda (McNeil Nutritionals)
Molecular Formula: C12H19Cl3O8
Molecular Weight: 397.63
Percent Composition: C 36.25%, H 4.82%, Cl 26.75%, O 32.19%
Literature References: Chlorinated sucrose derivative with enhanced sweetness. Prepn: P. H. Fairclough et al., Carbohydr. Res. 40, 285 (1975). Prepn of crystalline anhydrous and pentahydrate: M. R. Jenner, D. Waite, EP 30804 (1981 to Tate & Lyle; Talres Dev.); eidem, US 4343934 (1982 to Talres Dev.). Use as non-nutritive sweetener: BE 850180; L. Hough et al., US 4435440 (1977, 1984 both to Tate & Lyle). In vitro activity vs cariogenic bacteria: J. Verran, D. B. Drucker, Arch. Oral Biol. 27, 693 (1982). Structure-sweetness relationship: M. Mathlouthi et al., Carbohydr. Res. 152, 47 (1986). Review: L. Hough, R. Khan, Trends Biochem. Sci. 3, 61-63 (1978).
Properties: Syrup, [a]D +68.2° (c = 1.1 in ethanol). Anhydrous crystalline form: orthorhombic, needle-like crystals, mp 130°. Intensely sweet taste.
Melting point: mp 130°
Optical Rotation: [a]D +68.2° (c = 1.1 in ethanol)
 
Derivative Type: Pentahydrate
Properties: mp 36.5°.
Melting point: mp 36.5°