| Identification | Back Directory | [Name]
Palatinose | [CAS]
58166-27-1 | [Synonyms]
Palatinose
Isomaltuose
Isomaltulose
PALATINOSE HYDRATE, 99
PALATINOSE HYDRATE 99%
6-O-alpha-D-Glucopyranosyl-D-fructofuranose
6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose | [EINECS(EC#)]
261-150-2 | [Molecular Formula]
C12H22O11 | [MDL Number]
29329990 | [MOL File]
58166-27-1.mol | [Molecular Weight]
342.3 |
| Chemical Properties | Back Directory | [Appearance]
white to light yellow fine crystalline powder | [Melting point ]
125-128°C | [alpha ]
100 º (c=2, H2O) | [Boiling point ]
684.1±55.0 °C(Predicted) | [density ]
1.77±0.1 g/cm3(Predicted) | [storage temp. ]
Hygroscopic, -20°C Freezer, Under inert atmosphere | [solubility ]
DMSO (Slightly), Water (Slightly) | [form ]
Solid | [pka]
11.39±0.70(Predicted) | [color ]
White to Off-White |
| Hazard Information | Back Directory | [Chemical Properties]
white to light yellow fine crystalline powder | [Description]
Isomaltulose, 6-O-a-D-Glucopyranosyl-D-fructofuranose, is a carbohydrate that
has found interest owing to its low glycemic index and noncariogenicity. It is
approved as a novel food in the European Union and GRAS in the United States.
Production details are given above under isomalt. | [Definition]
ChEBI: 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose is a 6-O-alpha-D-glucopyranosyl-D-fructofuranose. | [Food additive]
Palatinose as a similar taste and 42% of the sweetness of sucrose. It is absorbed from the intestine and metabolized slowly by isomaltase,
but the rate of insulin stimulation is very low. Fructooligosaccharides
also taste similar to sucrose, but they are not metabolized by human beings.
These sugars are not metabolized by the bacteria causing dental caries.
They are used as a sucrose substitute in low-calorie foods. | [Source]
Palatinose (Isomaltulose), chemically known as 6-O-α-d-glucopyranosyl-d-fructose, is a structural isomer of sucrose constituting of glucose and fructose units linked by α-(1 → 6) glycosidic bonds. It is commonly produced by the enzymatic rearrangement of sucrose using α-glucosyltransferase (i.e., isomaltulose synthase [E.C. no. 5.4.99.11]). Palatinose can also be synthesized by palatinose synthetase followed by the interamolecular dehydration of palatinose. The microorganisms responsible for the conversion of sucrose into isomaltulose are Erwinia sp., Klebsiella planticola, Serratia, etc. Isomaltulose occurs naturally in products such as sugarcane and honey. |
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