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    General Material Information
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sugar

Chemical Structure

General Material Information

Preferred name sugar
Trivial Name Sucrose
Short Description beta-D-fructofuranosyl-alpha-D-glucopyranoside
Formula C12 H22 O11
CAS Number 57-50-1
Deleted CAS Number 100405-08-1
ECHA Number 200-334-9
FDA UNII C151H8M554
Nikkaji Number J4.581K
Beilstein Number 090825
MDL MFCD00006626
Bio Activity Summary External link
NMR Predictor External link
FDA Mainterm 57-50-1 ; SUCROSE
Synonyms
  • (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
  • beta-D-fructofuranosyl-alpha-D-glucopyranoside
  • beta-dextro-fructofuranosyl-alpha-dextro-glucopyranoside
  • brown sugar
  • cane sugar
  • confectioner's sugar
  • granulated sugar
  • sucrose
  • table sugar
  • α-D-Glucopyranoside, β-D-fructofuranosyl
  • β-D-Fructofuranosyl α-D-glucopyranoside
  • Rock candy
  • Saccharose
  • Saccharum
  • D-Sucrose
  • White sugar
  • Beet sugar
  • Microse
  • Amerfond
  • D-(+)-Saccharose
  • D-(+)-Sucrose
  • Sucralox
  • Manalox AS
  • (+)-Sucrose
  • GNE 410
  • NSC 406942
  • Frost Sugar
  • Carrare C 10
  • Khandsari
  • α-D-Glucosyl-β-D-fructofuranoside
  • Sucrose NF
  • Compressuc
  • S 67F
  • Pharma-a-spheres 20/25
  • Granulite Sugar CIG
  • MGP
  • MGP (sugar)
  • Tootsweet
  • Nitto Hi-Sweet Deluxe
  • Nitto hydriodide-Sweet Deluxe
  • 2-[3,4-Dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
  • GHC 1
  • (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-Dihydroxy-2,5-bis(hydroxymethyl)tetrahydrofuran-2-yl]oxy-6-(hydroxymethyl)tetrahydropyran-3,4,5-triol
  • Frost Sugar FS 2
  • Demerara
  • Sugar ARD
  • Sucrene SR 80/100
  • Sucre semoule surfine 250
  • MeSH ID: D013395
  • White Soft Sugar P

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5988
Pubchem (sid):134971018
Pherobase:View
Publications by PubMed
Tailoring compensation effects of health-unrelated food properties.
Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.
Rapid post-oral stimulation of intake and flavor conditioning in rats by glucose but not a non-metabolizable glucose analog.
Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women.
Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.
Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
Evaluation of saccharin intake and expression of fructose-conditioned flavor preferences following opioid receptor antagonism in the medial prefrontal cortex, amygdala or lateral hypothalamus in rats.
Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.
Geosmin (2β,6α-dimethylbicyclo[4.4.0]decan-1β-ol) production associated with Beta vulgaris ssp. vulgaris is cultivar specific.
Evaluation of seed chemical quality traits and sensory properties of natto soybean.
Ontogeny of taste preferences: basic biology and implications for health.
Physiological factors affecting transcription of genes involved in the flavonoid biosynthetic pathway in different rice varieties.
Sucrose-conditioned flavor preferences in sweet ageusic T1r3 and Calhm1 knockout mice.
Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.
Design, formulation and evaluation of caffeine chewing gum.
Effect of dopamine D1 and D2 receptor antagonism in the lateral hypothalamus on the expression and acquisition of fructose-conditioned flavor preference in rats.
Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
Engineering Bacillus subtilis for acetoin production from glucose and xylose mixtures.
Structural role of perceived benefits and barriers to self-care in patients with diabetes.
[Correlation analysis between nutritive components of Whitmania pigra and Bellamya purificata].
Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.
Acceptance of sugar reduction in flavored yogurt.
Dopamine D1 and opioid receptor antagonism effects on the acquisition and expression of fat-conditioned flavor preferences in BALB/c and SWR mice.
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
Influence of packaging information on consumer liking of chocolate milk.
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
Open-label taste-testing study to evaluate the acceptability of both strawberry-flavored and orange-flavored amylmetacresol/2,4-dichlorobenzyl alcohol throat lozenges in healthy children.
Impact of T1r3 and Trpm5 on carbohydrate preference and acceptance in C57BL/6 mice.
Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.).
Induction of periimplantitis in dental implants.
Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.
[Medical and biological basis of the recipe of whey-containing rehydrating beverage for the athletes].
Genetic and chemical analysis of a key biosynthetic step for soyasapogenol A, an aglycone of group A saponins that influence soymilk flavor.
Post-oral glucose stimulation of intake and conditioned flavor preference in C57BL/6J mice: a concentration-response study.
Electronic nose to detect volatile compound profile and quality changes in 'spring Belle' peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy.
Double-dissociation of D1 and opioid receptor antagonism effects on the acquisition of sucrose-conditioned flavor preferences in BALB/c and SWR mice.
Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
Gut-brain nutrient signaling. Appetition vs. satiation.
Flavor characteristics of seven grades of black tea produced in Turkey.
The chemical interactions underlying tomato flavor preferences.
Large-scale profiling of diterpenoid glycosides from Stevia rebaudiana using ultrahigh performance liquid chromatography/tandem mass spectrometry.
Changes in dark chocolate volatiles during storage.
Flavor preferences conditioned by intragastric glucose but not fructose or galactose in C57BL/6J mice.
Role of gut nutrient sensing in stimulating appetite and conditioning food preferences.
Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.).
Roles of dopamine D1 and D2 receptors in the acquisition and expression of fat-conditioned flavor preferences in rats.
Effect of the type of oil on the evolution of volatile compounds of taralli during storage.
Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
Scientific assessment of the use of sugars as cigarette tobacco ingredients: a review of published and other publicly available studies.
Changes in flavor precursors, pungency, and sugar content in short-day onion bulbs during 5-month storage at various temperatures or in controlled atmosphere.
Do hummingbirds have a sweet-tooth? Gustatory sugar thresholds and sugar selection in the broad-billed hummingbird Cynanthus latirostris.
The effect of chewing gum's flavor on salivary flow rate and pH.
Phytochemical characteristics of coffee bean treated by coating of ginseng extract.
Rapid post-oral stimulation of intake and flavor conditioning by glucose and fat in the mouse.
Strain differences in sucrose- and fructose-conditioned flavor preferences in mice.
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
The effects of reward quality on risk-sensitivity in Rattus norvegicus.
Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims).
The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas.
Dopamine and learned food preferences.
Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.
Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
Antibiotic resistance determinants in the interplay between food and gut microbiota.
Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America.
Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties.
An assessment of liking for sugars using the estimated daily intake scale.
Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
Honey collected from different floras of Chandigarh Tricity: a comparative study involving physicochemical parameters and biochemical activities.
Effects of yeast, fermentation time, and preservation methods on tarhana.
Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
Gut T1R3 sweet taste receptors do not mediate sucrose-conditioned flavor preferences in mice.
Opioid mediation of starch and sugar preference in the rat.
Neuropharmacology of learned flavor preferences.
Flavoring agents used in Indian cooking and their anticarcinogenic properties.
The effects of high fructose syrup.
Analysis of ingredient functionality and formulation optimization of an instant peanut beverage mix.
Using the benchmark dose (BMD) methodology to determine an appropriate reduction of certain ingredients in food products.
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.
Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
Opioid receptor antagonism in the nucleus accumbens fails to block the expression of sugar-conditioned flavor preferences in rats.
Fenugreek bread: a treatment for diabetes mellitus.
Stereochemical studies of odorous 2-substituted-3(2H)-furanones by vibrational circular dichroism.
Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents.
Historical review of citrus flavor research during the past 100 years.
Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
Effect of several sugars on consumer perception of cured sheepmeat.
Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.
Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.
Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.
Banana as adjunct in beer production: applicability and performance of fermentative parameters.
Impact of forced-aging process on madeira wine flavor.
Chemical characteristics and volatile profile of genetically modified peanut cultivars.
Reducing acrylamide precursors in raw materials derived from wheat and potato.
Sucrose taste but not Polycose taste conditions flavor preferences in rats.
Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).
Isolation and characterization of a novel glycosyltransferase that converts phloretin to phlorizin, a potent antioxidant in apple.
Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
Mechanisms of flavor release in chewing gum: cinnamaldehyde.
Influence of flavor solvent on flavor release and perception in sugar-free chewing gum.
Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates.
Flavor evaluative conditioning and contingency awareness.
Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.
Overaccumulation of higher polyamines in ripening transgenic tomato fruit revives metabolic memory, upregulates anabolism-related genes, and positively impacts nutritional quality.
Taste in the medial orbitofrontal cortex of the macaque.
A portfolio of plasmids for identification and analysis of carotenoid pathway enzymes: Adonis aestivalis as a case study.
Flavor-evaluative conditioning is unaffected by contingency knowledge during training with color-flavor compounds.
Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
Long-term effect of xylitol gum use on mutans streptococci in adults.
Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
Fat and sugar flavor preference and acceptance in C57BL/6J and 129 mice: experience attenuates strain differences.
Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
Effect of dry honey on the shelf life of packaged turkey slices.
Taste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions.
[Iron concentration and acceptation of yoghurt prepared in casting iron pots (iron migration and acceptation of yogurt)].
Liking and exposure: first, second and tenth time around.
Characterization of cachaça and rum aroma.
Metabolic engineering of plant cells for biotransformation of hesperedin into neohesperidin, a substrate for production of the low-calorie sweetener and flavor enhancer NHDC.
The contribution of latent inhibition to reduced generalization after pre-exposure to the test stimulus.
Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.
Charmed-meson decay constants in three-flavor lattice QCD.
Biotechnological production of amino acids and derivatives: current status and prospects.
Antioxidant properties of kilned and roasted malts.
Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease.
[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].
Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions.
Quality components of sea buckthorn (Hippophae rhamnoides) varieties.
[Composition analysis and dominance test of three kinds of raw variety of Gynostemma pentaphyllum].
Semileptonic decays of d mesons in three-flavor lattice QCD.
Genetic and environmental determinants of bitter perception and sweet preferences.
[Preparing oral dosage form of ketamine in the hospital for simplicity and patient compliance--preparations using agar].
Formative research and stakeholder participation in intervention development.
Effect of down-regulation of ethylene biosynthesis on fruit flavor complex in apple fruit.
3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.
Citrus fruit bitter flavors: isolation and functional characterization of the gene Cm1,2RhaT encoding a 1,2 rhamnosyltransferase, a key enzyme in the biosynthesis of the bitter flavonoids of citrus.
Oral and postoral determinants of food reward.
Fructose-conditioned flavor preferences in male and female rats: effects of sweet taste and sugar concentration.
Ethanol-conditioned flavor preferences compared with sugar- and fat-conditioned preferences in rats.
Oil, sugar, and starch characteristics in peanut breeding lines selected for low and high oil content and their combining ability.
Genome data mining of lactic acid bacteria: the impact of bioinformatics.
Taste quality of monascal adlay.
Effects of added glutamate on liking for novel food flavors.
[Frequency of food additives in mass-consumed food products].
Oil quality and sugar content of peanuts (Arachis hypogaea) grown in Argentina: their relationship with climatic variables and seed yield.
Dynamic flavor release from sucrose solutions.
[Super sweet corn hybrid sh2 adaptability for industrial canning process].
3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.
Formation of 5-methyl-4-hydroxy-3[2H]-furanone in cytosolic extracts obtained from Zygosaccharomyces rouxii.
From yeast genetics to biotechnology.
Sweet and sour preferences during childhood: role of early experiences.
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
Psychobiology of food preferences.
Conditioned enhancement of flavor evaluation reinforced by intragastric glucose. II. Taste reactivity analysis.
Conditioned enhancement of flavor evaluation reinforced by intragastric glucose: I. Intake acceptance and preference analysis.
Volatile flavor components of stored nonfat dry milk.
Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.
Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
Light reflected from red mulch to ripening strawberries affects aroma, sugar and organic acid concentrations.
Aroma-active components of nonfat dry milk.
Chemical composition and potential health effects of prunes: a functional food?
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking.
Corynebacterium glutamicum: a dissection of the PTS.
Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
Is caffeine a flavoring agent in cola soft drinks?
Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons.
Depressed taste and smell in geriatric patients.
Chemical and sensory properties of liquid beet sugar.
Conditioned flavor avoidance, preference, and indifference produced by intragastric infusions of galactose, glucose, and fructose in rats.
Galactose consumption induces conditioned flavor avoidance in rats.
Immobilized yeast bioreactor systems for continuous beer fermentation
[Chemical, chemosensory and human-sensory experiments on taste and flavor of carrots].
Flavor preferences conditioned by intragastric sugar infusions in rats: maltose is more reinforcing than sucrose.
Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food.
Chewing gum bezoars of the gastrointestinal tract.
Induction of AGAMOUS gene expression plays a key role in ripening of tomato sepals in vitro.
Alterations in adolescents' sensory taste preferences during and after pregnancy.
Conditioned insulin and blood sugar responses in humans in relation to binge eating.
Diabetic rats prefer glucose-paired flavors over fructose-paired flavors.
Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
Chewing-gum flavor affects measures of global complexity of multichannel EEG.
Mothers and their infants: peptide-mediated physiological, behavioral and affective changes during suckling.
Two-flavor staggered fermion thermodynamics at Nt=12.
Metabolic engineering of sugar catabolism in lactic acid bacteria.
Flavor-postingestive consequence associations incorporate the behaviorally opposing effects of positive reinforcement and anticipated satiety: implications for interpreting two-bottle tests.
The importance of taste and palatability in carbohydrate-induced overeating in rats.
Sucrose and fructose have qualitatively different flavors to rats.
Glucose- and fructose-conditioned flavor preferences in rats: taste versus postingestive conditioning.
Sensory perception and pleasantness of food flavors in elderly subjects.
Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.
The acquired control of ingestive behavior in the rat by flavor-associated postingestional stimulation.
Relative preference for starch and sugar in rats.
Intragastric glucose but not fructose conditions robust flavor preferences in rats.
Transmucosal administration of midazolam for premedication of pediatric patients. Comparison of the nasal and sublingual routes.
Color as a factor in food choice.
Nutrition and chemosensory perception in the elderly.
Flavor preferences and fructose: evidence that the liver detects the unconditioned stimulus for calorie-based learning.
[Experimental studies concerning the effect of food consistency on masticatory movement in man].
Four-flavor QCD with intermediate- and light-mass quarks.
The contribution of low tar cigarettes to environmental tobacco smoke.
Development of an infant food product based on fermented milk, cereals and soybean.
Estimating the chiral-symmetry-restoration temperature in two-flavor QCD.
[Amaranth: a technological alternative in child nutrition].
Species differences in polysaccharide and sugar taste preferences.
Flavor-toxicosis associations: tests of three hypotheses of long delay learning.
Drug states as discriminative stimuli in a flavor-aversion learning experiment.
Flavor preferences, food intake, and weight gain in baboons (Papio sp.).
[Consumption of a supplemented food by pregnant women and wet nurses in a Ribeirão Preto health unit, Brazil].
[Formulation of a rice-based beverage of high nutritive value].
Irrelevant-incentive learning with flavors in rats.
The physical aspects with respect to water and non-enzymatic browning.
Sugar, acid, and flavor in fresh fruits.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
KEGG (GenomeNet):C00089
HMDB (The Human Metabolome Database):HMDB00258
FooDB:FDB001131
YMDB (Yeast Metabolome Database):YMDB00906
Export Tariff Code:1701.99.0000
FDA Listing of Food Additive Status:View
MedlinePlusSupp:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
Formulations/Preparations:
•usepaopp pesticide code 000023; trade names: none. •grade: reagent, usp, technical, refined. •also sold as syrup .. liquid sugar

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 342.2985534668
Melting Point 185 to 186°C @ 760 mm Hg
Flash Point TCC Value 375.4 °C TCC
logP (o/w) -4.492 est
Solubility
water, 2100000 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Flavor Type: Sweet
sugar brown sugar

Occurrences

Potential Uses

Applications
Other purposes Humectants
Cosmetic purposes Humectants, Skin conditioning, Soothing agents

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 29700 mg/kg
LUNGS, THORAX, OR RESPIRATION: CYANOSIS BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
Toxicology and Applied Pharmacology. Vol. 7, Pg. 609, 1965.

intraperitoneal-mouse LD50 14000 mg/kg
Pharmaceutical Chemistry Journal Vol. 15, Pg. 139, 1981.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
sweeteners, flavor enhancers
Recommendation for sugar usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Outcome of the consultation with Member States and EFSA on the basic substance application for sucrose/saccharose and the conclusions drawn by EFSA on the specific points raised
View page or View pdf

Short-chain fructooligosaccharides from sucrose and maintenance of normal defecation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

Response to comments on the Scientific Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) on the scientific substantiation of a health claim related to short-chain fructooligosaccharides from sucrose and maintenance of normal defecation pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

Outcome of the public consultation on a draft protocol for the Scientific Opinion on dietary sugars
View page or View pdf

Protocol for the scientific opinion on the Tolerable Upper Intake Level of dietary sugars
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA Substance Registry Services (TSCA):57-50-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5988
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Chemidplus:0000057501
EPA/NOAA CAMEO:hazardous materials
RTECS:57-50-1