6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical Properties

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

Safety Information

Safety Statements 

24/25

HS Code 

29329990

6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Usage And Synthesis

Application

Paraffin sugar possesses the following properties: low sweetness, non-hygroscopic, acid-resistant, incompatible with yeast and some microorganisms, non-caries-prone, suitable for diabetics, and flavor similar to sucrose. Therefore, it can be partially or completely replaced in foods, beverages, and frozen foods that use sucrose as a sweetener. It is mainly used in frozen desserts, pastries, concentrated fruit juices, candies, jams, prepared wines, biscuits, and bread. In the small intestine, paraffin sugar is gradually broken down into glucose and fructose by a complex enzyme, slowly absorbed and metabolized, stabilizing blood sugar levels. Due to its slow absorption, insulin levels do not fluctuate significantly, making it suitable for diabetics. It is a non-caries-prone sweetener suitable for infants and adolescents who need sugar during their growth and development. The Japanese JSD food inspection standard for paraffin sugar stipulates that it can replace or partially replace sucrose as a sweetener in foods and beverages to produce non-caries-prone sweets. The Japan Nutrition Food Association also stipulates that any food containing more than 70% paraffin sugar can be declared a non-caries food. Paraffin sugar will be widely used in 21st-century bioengineering high-tech products. As humanity enters the new century, this novel functional sweetener will undoubtedly become a widely used food ingredient, allowing people to fully enjoy sweet foods.

Description

Palatinose, 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.

Chemical Properties

white to light yellow fine crystalline powder

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. 

6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose(58166-27-1)Related Product Information

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