D-arabino-Hexitol,
palatinitol
CAS: 64519-82-0
Molecular Formula: C12H24O11
D-arabino-Hexitol, - Names and Identifiers
| Name | palatinitol |
| Synonyms | Isomalt ISOMALTITOL palatinitol PALATINITOL Isomaleone glycol yimaiyatonyangsun D-arabino-Hexitol, α-D-Glucopyranosyl-1,6-D-sorbitol mixedwith1-o-alpha-d-glucopyranosyl-d-glucito alpha-D-glucopyranosyl-1,6-D-sorbitolpolymerwithD-Mannitol Mixture Of 1-(4-Fluorophenyl-3S-[3-(4-Fluorophenyl-3S-Hydroxypropyl]-4S-(4-Hydroxyphenyl-AzetidiN-2-One And 1-(4-Fluorophenyl-3R-[3-(4-Fluorophenyl-3R-Hydroxypropyl]-4R-(4-Hydroxyphenyl-Azetidin |
| CAS | 64519-82-0 |
| EINECS | 613-617-0 |
| InChI | InChI=1/C12H24O11/c13-1-4(15)7(17)8(18)5(16)3-22-12-11(21)10(20)9(19)6(2-14)23-12/h4-21H,1-3H2/t4?,5-,6-,7-,8-,9-,10+,11-,12+/m1/s1 |
| InChIKey | RWJWQKXVEITNKS-JSOWRAQNSA-N |
D-arabino-Hexitol, - Physico-chemical Properties
| Molecular Formula | C12H24O11 |
| Molar Mass | 344.31 |
| Density | 1.69±0.1 g/cm3(Predicted) |
| Boling Point | 788.5±60.0 °C(Predicted) |
| Solubility | Freely soluble in water, practically insoluble in anhydrous ethanol. |
| Vapor Presure | 0-0Pa at 20-50℃ |
| Appearance | White crystalline powder |
| pKa | 12.89±0.70(Predicted) |
| Storage Condition | Sealed in dry,Room Temperature |
| Sensitive | Easily absorbing moisture |
| MDL | MFCD00190708 |
| Use | Functional edible sugar alcohols have become important raw materials for many low-calorie foods and drugs |
D-arabino-Hexitol, - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes R48 - Danger of serious damage to health by prolonged exposure |
| Safety Description | S22 - Do not breathe dust. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) |
| WGK Germany | 3 |
| RTECS | LZ4394500 |
| HS Code | 2940006000 |
D-arabino-Hexitol, - Nature
Open Data Verified Data
White Crystal, pure sweet, sweetness is about 42% of sucrose. mp123 ~ 124 °c. The properties are similar to sucrose, but the Hygroscopicity is small.
Last Update：2024-01-02 23:10:35
D-arabino-Hexitol, - Preparation Method
Open Data Verified Data
with sucrose as raw material, by the non pathogenic microorganisms in the sucrose glucose fructose mutase conversion, after concentration, crystallization, separation of the system.
Last Update：2022-01-01 10:10:07
D-arabino-Hexitol, - Use
Open Data Verified Data
is a natural functional oligosaccharide, does not cause dental caries, sweet pure, low moisture absorption, no sticky phenomenon. Will not cause a significant increase in blood sugar, suitable for diabetic patients to eat. China's provisions can be used for cakes, biscuits, bread, wine, ice cream, ice sticks, beverages, candy, the amount of normal production needs.
Last Update：2022-01-01 10:10:08
D-arabino-Hexitol, - Introduction
isomalt (Isomalt) is also called paraginol, which is a sugar substitute or sugar alcohol processed from beet. Although derived from nature, this compound is usually regarded as a man-made product due to extensive chemical operations. It is most often used in commercial food production and is labeled "sugar-free" on product labels ". Because it can extend the shelf life of some products, isomalt has been widely used as a preservative. This compound has more complex chemical components than natural sugars. Its molecular formula is C12H24O11, which is two disaccharide independent bonds with crystal structure.
on September 9, 2008, the Ministry of health, in accordance with the provisions of the The People's Republic of China food hygiene law and the new resource food management measures, approved galacto-oligosaccharide, Lactobacillus paracasei (strain number GM080, GMNL-33), Lactobacillus acidophilus (strain number R0052), Lactobacillus rhamnosus (strain number R0011), hydrolyzed egg yolk powder, isomalt, Lactobacillus plantarum (strain number 299v), Lactobacillus plantarum (strain number CGMCC NO.1258.
Isomalt is also known as paraginol or yishou sugar in the world. It is the only sucrose-derived binary functional sugar alcohol obtained by hydrogenating and purifying isomalt.
Isomalt was first developed by the German company "BENEO-Palatinit" in the 1980 s. Although popular in Europe, it was not allowed to be used in the United States until 1990. At present, most countries have approved isomalt for human consumer goods and become a popular food additive (especially dessert).
In 1957, German scientists extracted isomaltulose from sugarcane and laid the technical foundation;
In the 1980s, Germany and the United States successively developed isomalt and achieved mass production;
At the end of the 20th century, countries and regions such as Europe, America, Japan and South Korea began to use them in the field of food and medicine;
In 2008, China approved isomalt as a new resource food.
The creation process of isomalt is a bit complicated. Chemists first isolate this natural sugar compound from sugar beet and convert them into (usually heated) a reducing disaccharide. After that, the product is hydrogenated with a catalytic converter. The final sugar-like substance obtained has some natural sweetener characteristics, but the glucose content is very low. It has very little effect on blood sugar, and it is safe for diabetics and other people who are worried about blood sugar. In addition, isomalt is gluten-free.
- lower caloric value: compared with maltitol, xylitol and sorbitol, isomaltulose has lower caloric value, which is more in line with the low calorie demand of sugar-free food.
- low glycemic index: glycemic index is a measure of the effect of food on human blood sugar. Compared with maltitol, xylitol, and sorbitol, isomalt has a lower glycemic index and has a smaller impact on human blood sugar fluctuations. It can be eaten by diabetic patients.
- High safety: Compared with commonly used maltitol, xylitol and sorbitol, isomalt has higher safety.
- pure sweet taste: isomalt has pure sweet taste and is currently recognized as the sugar alcohol closest to the sweet taste of sucrose. it gives people a refreshing and sweet feeling. its sweetness is 45-60% of sucrose, its sweet taste is mild and meticulous, and there is no bad taste during and after eating. The sweetness does not change with temperature, and it can show pure sweetness at various temperatures.
- Low hygroscopicity: Isomalt does not actually absorb moisture at 25°C until the relative humidity is 85%.
- oral health care: isomalt is difficult to be decomposed by oral bacteria, will not cause changes in the pH value of the tooth surface, and will not cause dental caries. The oral PH change curve caused by the intake of the same amount (15ml 0.3mol/L) of sucrose and isomalt (pc is chewing paraffin for 3 minutes)
Use as a sweetener: By far, the most common use of isomalt is as an additive to "sugar-free" candies, cough sugars and other commercial foods. Its sweetness is about the same as natural sugar, but there is no need to worry about blood sugar and calories. Of course, not that this substitute is completely calorie-free, but only half as much as sugar. As a result, it cannot be used for zero-heat products. Many toothpastes also use it to improve taste, since it does not cause tooth decay like sugar.
Although it cannot be baked or reacted like sugar, other non-sugar sweeteners such as sucralose are sometimes mixed with isomalt to produce the same sweetness as sugar. For example, it does not melt quickly, looks or tastes different, and some product forms dedicated to baking are actually bitter. This compound is often processed into particles with chemicals such as potassium acetamidosulfonic acid, so it will give people a bad taste when it is simply ingested.
Used as a preservative: This substance can also extend the shelf life and is sometimes used in products such as breakfast cereals, biscuits, baked bread and muffins. It has a tendency to stabilize other ingredients, and can prevent mold and spoilage, and can keep dry food fresh and crisp for longer.
Aesthetic use: Many chefs and professional food decorators also use isomalt to beautify food. For example, it is often used to make cakes and food molds. Its advantages are moisture resistance and easy to shape.
Digestive problems and gastrointestinal discomfort: Excessive consumption of foods containing isomalt can cause severe nausea and bloating. Many people also develop these symptoms after a small amount of ingestion. In most cases, this is related to the fact that this compound is not easy to digest. Although the human body usually treats ordinary sugar as carbohydrate, isomalt is regarded as fiber. Eating too much isomalt can increase defecation and can also cause problems such as painful bloating, diarrhea and flatulence. To reduce these negative effects, it is recommended to limit the daily intake to 50 grams for adults and no more than 25 grams for children. Some studies have found that eating a small amount of isomalt for a period of time can gradually establish tolerance.
Last Update：2024-04-10 22:29:15
D-arabino-Hexitol, - Preparation
Using white granulated sugar as raw material, it is converted by sucrose isomerase to produce isomaltulose, and the isomaltulose solution is catalyzed to produce isomalt alcohol solution; then it is decolorized, filtered, and ion exchange processes to remove impurities to obtain Clarified and transparent isomalt sugar alcohol solution; then through concentration, curing, crystallization, granulation, and screening processes, solid isomaltulose alcohol is obtained.
Last Update：2024-04-09 21:01:54
D-arabino-Hexitol, - Nature
| boiling point | 788.5±60.0 °C(Predicted) |
| density | 1.69±0.1 g/cm3(Predicted) |
| storage conditions | Sealed in dry,Room Temperature |
| solubility | Freely soluble in water, practically insoluble in anhydrous ethanol. |
| acidity coefficient (pKa) | 12.89±0.70(Predicted) |
| morphology | neat |
| InChIKey | RWJWQKXVEITNKS-JSOWRAQNSA-N |
Last Update：2024-04-09 20:49:11
D-arabino-Hexitol, - New Resource Food Management Measures
|
Last Update：2024-04-09 21:22:08
D-arabino-Hexitol, - Use
| use | Functional edible sugar alcohol has become an important raw material widely used in many low calorific value foods and medicines |
| production method |
after enzymatic conversion of sucrose into isomaltulose (palaginose), catalytic hydrogenation, concentration, crystallization and separation are obtained. |
Last Update：2024-04-09 20:49:11
D-arabino-Hexitol, - Security information
| dangerous goods mark | Xn |
| hazard category code | 20/21/22-37/38-41-48 |
| safety instructions | 22-26-36/37/39-45 |
| WGK Germany | 3 |
| RTECS number | LZ4394500 |
| customs code | 2940006000 |
| toxic substance data | 64519-82-0(Hazardous Substances Data) |
Last Update：2024-04-09 18:58:34
D-arabino-Hexitol, - Reference Information
| LogP | -4.2--3.7 at 20℃ |
| sugar alcohol | Isomalt (ISO maltol), also known as parkinitol, is a sugar substitute or sugar alcohol made from sugar beet. Although of natural origin, such compounds are generally considered artificial products due to extensive chemical manipulation. It is most often used in commercial food production and is labeled "sugar-free" on the product label ". Isomalt has been widely used as a preservative due to its ability to extend the shelf life of some products. This compound has more complex chemical components than natural sugars. Its molecular formula is C12H24O11, which is an independent bond of two disaccharides with a crystal structure. on September 9, The People's Republic of China, the Ministry of Health approved galactooligosaccharides, Lactobacillus paracasei (strain No. GM080, GMNL-33), L. Acidophilus (strain #650052), L. Rhamnosus (strain #650011), hydrolyzed egg yolk powder, isomalt, L. Plantarum (strain# 299v), L. Plantarum (strain# CGMCC No. 1258), plant stanol Ester and bead peptide powder are new resource foods. |
| Development Process | isomalt, also known internationally as parkinitol or isomalt, it is the only sucrose-derived binary functional sugar alcohol obtained after purification of isomaltulose by hydrogenation. isomalt was first developed by the German company "BENEO-Palatinit" in the Eighties of the 20th century. Although popular in Europe, it was not allowed to be used in the United States until 1990. Currently, isomalt has been approved in most countries for use in human consumer products, and is a popular food additive (especially for sweets). In 1957, German scientists extracted isomaltulose from sugarcane and laid the technical foundation. In the 80 s of the 20th century, Germany and the United States developed isomaltulitol and achieved mass production; at the end of the 20th century, Europe, the United States, Japan and South Korea and other countries and regions began to be widely used in the field of food and medicine. In 2008, China approved isomalt as a new resource food. The creation process of Isomalt is a bit complicated. Chemists first separate the natural sugar compounds from sugar beet, and then convert them into (usually by heating) a reducing disaccharide. Thereafter, the product is hydrogenated with a catalytic converter. The resulting sugar-like substance, despite some natural sweetener properties, is low in glucose. It has very little effect on blood sugar, and can be safely consumed by people with diabetes and other concerns about blood sugar. In addition, isomalt does not contain gluten. |
| Product characteristics | lower caloric value: compared with maltitol, xylitol, sorbitol, the caloric value of isomaltulose is lower, more in line with the low-calorie demands of sugar-free food. Low glycemic index: glycemic index is a measure of the impact of food on the body's blood sugar. Compared with maltitol, xylitol and sorbitol, isomalt has lower glycemic index and less influence on blood glucose fluctuation, which can be used by diabetics. High Safety: compared with the commonly used maltitol, xylitol, sorbitol, isomalt has higher safety. Pure sweet taste: isomalt has pure sweet taste, which is currently recognized as the closest sugar alcohol to the sweet taste of sucrose, giving people a fresh and sweet feeling, and its sweetness is 45-60% of sucrose, the sweet taste was mild and fine, and there was no bad taste during or after eating. Sweetness does not change with temperature, at various temperatures, can show pure sweet taste. Low hygroscopicity: Isomalt is practically not hygroscopic at 25 °c up to a relative humidity of 85%. Oral Health Care: Isomalt is difficult to be decomposed by oral bacteria, will not cause the tooth surface pH value change, does not cause dental caries. Curves of oral PH changes caused by ingestion of the same amount (15ml 0.3mol/L) of sucrose and Isomalt (pc is chewing paraffin for 3 minutes) |
| efficacy and function | use as a sweetener: by far the most common use of Isomalt is as a "sugar-free" candy, the use of cough suppressants and other commercial food additives. It is as sweet as natural sugar, but don't worry about blood sugar and calories. Of course, not to say that this alternative is completely free of calories, but only half of the sugar. As a result, it cannot be used for zero-heat products. Because it does not cause tooth decay like sugar, many toothpastes also use it to improve the taste. although it cannot be baked or reacted like sugar, other non-sugar sweeteners such as sucralose are sometimes mixed with isomalt to produce a sweet taste like sugar. For example, it does not dissolve quickly, the appearance or taste is not the same, and some forms of products dedicated to baking are actually very bitter. This compound is often processed into granules with chemicals such as potassium acetylsulfamate, and thus gives a bad taste when ingested alone. Use as a preservative: this substance also extends the shelf life and is sometimes used in breakfast cereals, biscuits, baked breads and wafers and other products. It has a tendency to stabilize other ingredients, and can prevent mold and spoilage, and can keep dry food fresh and crispness longer. Aesthetic use: many practitioners and professional food decorators also use isomalt to embelish food. For example, it is commonly used for making cakes and food molds. Its advantage is that it is resistant to moisture and easy to shape. Digestive problems and gastrointestinal discomfort: excessive consumption of foods containing isomalt can cause severe nausea and bloating. Many people also have these symptoms after a small intake. Most often, this is related to the fact that this compound is not easily digestible. Although the human body generally treats ordinary sugars as carbohydrates, Isomalt is considered fiber. Too much intake of isomalt increases bowel movements, And can also cause problems such as painful bloating, Diarrhea and flatulence. To reduce these negative effects, it is recommended to limit the daily intake to 50 grams for adults and no more than 25 grams for children. Some studies have found that eating a small amount of isomalt for a period of time, can gradually establish tolerance. |
| preparation method | with white sugar as raw material, isomaltulose was produced by sucrose isomerase, isomaltulose solution by catalytic formation of isomalt solution; And then through decolorization, filtration, ion exchange process to remove impurities, get clear and transparent isomalt solution; And then after concentration, solidification, crystallization granulation, the sieving process gives solid isomalt. |
| consumption | ≤ 100g/day |
| applicable food category | scope of use: all types of food, excluding infant food |
| approval date | 2008-09-09 |
| Announcement No. | |
| announcement title | Announcement of Ministry of Health on approval of new resource foods such as galactooligosaccharides |
| Isomalt | ≥85% |
| Reducing sugar | ≤ 0.3% (in terms of glucose) |
| Total sugar | ≤ 0.5% (in terms of glucose) |
| Sorbitol? Mannitol | ≤15% |
| Use | functional edible sugar alcohols, it has been widely used as an important raw material in many low calorie foods and drugs |
| production method | The sucrose is enzymatically converted into isomaltulose (paracenose), then it is catalytically hydrogenated, concentrated, crystallization and separation. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 20:48:19
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Product Name: Isomalt Visit Supplier Webpage Request for quotationCAS: 64519-82-0
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Product Name: Palatinitol Visit Supplier Webpage Request for quotationCAS: 64519-82-0
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QQ: 3008007409
Wechat: 18301782025
Spot supply
Product Name: Isomalt Visit Supplier Webpage Request for quotationCAS: 64519-82-0
Tel: 0714-3999186
Email: 2853786052@qq.com
Mobile: 86+15671228036
QQ: 2853786052
Wechat: 15671228036
Multiple SpecificationsSpot supply
Product Name: Palatinitol Visit Supplier Webpage Request for quotationCAS: 64519-82-0
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
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