Saccharose Chemische Eigenschaften,Einsatz,Produktion Methoden
ERSCHEINUNGSBILD
WEISSER FESTSTOFF IN VERSCHIEDENEN FORMEN.
PHYSIKALISCHE GEFAHREN
Staubexplosion der pulverisierten oder granulierten Substanz in Gemischen mit Luft m?glich.
CHEMISCHE GEFAHREN
Reagiert mit starken Oxidationsmitteln unter Feuergefahr.
ARBEITSPLATZGRENZWERTE
TLV: 10 mg/m?(als TWA); Krebskategorie A4 (nicht klassifizierbar als krebserzeugend für den Menschen); (ACGIH 2005).
MAK nicht festgelegt (DFG 2005).
AUFNAHMEWEGE
Aufnahme in den K?rper durch Inhalation und durch Verschlucken.
WIRKUNGEN BEI KURZZEITEXPOSITION
WIRKUNGEN BEI KURZZEITEXPOSITION: Reizt m?glicherweise mechanisch.
WIRKUNGEN NACH WIEDERHOLTER ODER LANGZEITEXPOSITION
M?glich sind Auswirkungen auf die Z?hne. Führt zu Zahnkaries. Wiederholter oder andauernder Hautkontakt kann Dermatitis hervorrufen.
LECKAGE
Verschüttetes Material in Beh?ltern sammeln; falls erforderlich durch Anfeuchten Staubentwicklung verhindern.
R-S?tze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-S?tze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
Chemische Eigenschaften
Sucrose is a sugar obtained from sugar cane (Saccharum
officinarum Linne' (Fam. Gramineae)), sugar beet (Beta vulgaris
Linne' (Fam. Chenopodiaceae)), and other sources. It contains no
added substances. Sucrose occurs as colorless crystals, as crystalline
masses or blocks, or as a white crystalline powder; it is odorless and
has a sweet taste.
Verwenden
sucrose (table sugar) is an emollient, mild emulsifier, and humectant. It can be used in place of glycerin.
Definition
ChEBI: Sucrose is a disaccharide formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.
Vorbereitung Methode
Sucrose is obtained from the sugar cane plant, which contains
15–20% sucrose, and sugar beet, which contains 10–17% sucrose.
Juice from these sources is heated to coagulate water-soluble
proteins, which are removed by skimming. The resultant solution is
then decolorized with an ion-exchange resin or charcoal and
concentrated. Upon cooling, sucrose crystallizes out. The remaining
solution is concentrated again and yields more sucrose, brown
sugar, and molasses.
Allgemeine Beschreibung
White odorless crystalline or powdery solid. Denser than water.
Air & Water Reaktionen
Water soluble. Sugar dust explosion is possibility.
Reaktivit?t anzeigen
D(+)-Sucrose is a reducing agent. Can react explosively with oxidizing agents such as chlorates and perchlorates. Is hydrolyzed by dilute acids and by invertase (a yeast enzyme) . Chars rapidly and exothermically when mixed with concentrated sulfuric acid.
Hazard
Dental erosion. Questionable carcinogen.
Health Hazard
None
Pharmazeutische Anwendungen
Sucrose is widely used in oral pharmaceutical formulations.
Sucrose syrup, containing 50–67% w/w sucrose, is used in
tableting as a binding agent for wet granulation. In the powdered
form, sucrose serves as a dry binder (2–20% w/w) or as a bulking
agent and sweetener in chewable tablets and lozenges. Tablets
that contain large amounts of sucrose may harden to give poor
disintegration.
Sucrose syrups are used as tablet-coating agents at concentrations
between 50% and 67% w/w. With higher concentrations,
partial inversion of sucrose occurs, which makes sugar coating
difficult.
Sucrose syrups are also widely used as vehicles in oral liquiddosage
forms to enhance palatability or to increase viscosity.(4,5)
Sucrose has been used as a diluent in freeze-dried protein
products.
Sucrose is also widely used in foods and confectionery, and
therapeutically in sugar pastes that are used to promote wound
healing.
Landwirtschaftliche Anwendung
is obtained from sugar beet, sugar cane and sweet
sorghum. Table sugar is the most common form of
sucrose. It comprises a glucose unit joined to a fructose
unit. Honey consists of sucrose and its hydrolysis
products.
Sucrose, glucose and fructose all exhibit optical
activity. When sucrose is hydrolyzed, the rotation
changes from right to left. This is called inversion, and an
equimolar mixture of glucose and fructose is called invert
sugar. The enzyme invertase hydrolyzes sucrose to
glucose and fructose.
Sugar occurs universally throughout the plant
kingdom in fruits, seeds, flowers and roots.
Sicherheitsprofil
Mildly toxic by ingestion. An experimental teratogen. Mutation data reported. Vigorous reaction with nitric acid or sulfuric acid (forms carbon monoxide and carbon dioxide). When heated to decomposition it emits acrid smoke and irritating fumes.
Sicherheit(Safety)
Sucrose is hydrolyzed in the small intestine by the enzyme sucrase to
yield dextrose and fructose, which are then absorbed. When
administered intravenously, sucrose is excreted unchanged in the
urine.
Although sucrose is very widely used in foods and pharmaceutical
formulations, sucrose consumption is a cause of concern and
should be monitored in patients with diabetes mellitus or other
metabolic sugar intolerance.
Sucrose is also considered to be more cariogenic than other
carbohydrates since it is more easily converted to dental plaque. For
this reason, its use in oral pharmaceutical formulations is declining.
Although sucrose has been associated with obesity, renal
damage, and a number of other diseases, conclusive evidence
linking sucrose intake with some diseases could not be established.(
13,14) It was, however, recommended that sucrose intake in
the diet should be reduced.
LD50 (mouse, IP): 14 g/kg
LD50 (rat, oral): 29.7 g/kg
Lager
Sucrose has good stability at room temperature and at moderate
relative humidity. It absorbs up to 1% moisture, which is released
upon heating at 90°C. Sucrose caramelizes when heated to
temperatures above 160°C. Dilute sucrose solutions are liable to
fermentation by microorganisms but resist decomposition at higher
concentrations, e.g. above 60% w/w concentration. Aqueous
solutions may be sterilized by autoclaving or filtration.
When sucrose is used as a base for medicated confectionery, the
cooking process, at temperatures rising from 110 to 145℃, causes
some inversion to form dextrose and fructose (invert sugar). The
fructose imparts stickiness to confectionery but prevents cloudiness
due to graining. Inversion is accelerated particularly at temperatures
above 130°C and by the presence of acids.
l?uterung methode
Crystallise D(+)-sucrose from water (solubility: 1g in 0.5mL H2O at 20o, 1g in 0.2mL in boiling H2O). It is soluble in EtOH (0.6%) and MeOH (1%). Sucrose diacetate hexaisobutyrate is purified by melting and, while molten, treated with NaHCO3 and charcoal, then filtered. [Beilstein 17/8 V 399.]
Inkompatibilit?ten
Powdered sucrose may be contaminated with traces of heavy
metals, which can lead to incompatibility with active ingredients,
e.g. ascorbic acid. Sucrose may also be contaminated with sulfite
from the refining process. With high sulfite content, color changes
can occur in sugar-coated tablets; for certain colors used in sugarcoating
the maximum limit for sulfite content, calculated as sulfur, is
1 ppm. In the presence of dilute or concentrated acids, sucrose is
hydrolyzed or inverted to dextrose and fructose (invert sugar).
Sucrose may attack aluminum closures.
Regulatory Status
GRAS listed. Included in the FDA Inactive Ingredients Database
(injections; oral capsules, solutions, syrups, and tablets; topical
preparations). Included in nonparenteral and parenteral medicines
licensed in the UK. Included in the Canadian List of Acceptable
Non-medicinal Ingredients.
Saccharose Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
D-Sorbitol
Zucker, Invert
Gibberellins?ure
Eisendilactat
6-O-α-D-Glucopyranosyl-D-fructose
Tanning agent,chromic
Pepsin A
sucrose polyoxypropylene
Pektin
Magnesium, [3,7,11,15-Tetramethyl-2-hexadecenyl-9-ethenyl-14-ethyl-13-formyl-21-(methoxycarbonyl)-4,8,18-trimethyl-20-oxo-3-phorbinpropanoato(2-)-N23,N24,N25,N26]-, [SP-4-2-[3S-[3α(2E,7S*,11S*),4β,21β]]]-
Xanthan Gummi
Cellulose
(Z)-1-Propen-1,2,3-tricarboxylsure
Xylit
Dextranase
Sucrosedi(acetat)hexaisobutyrat
BROWNSUGAR
hericium erinaceus extract
Chlorophyll a
Chlorophylle
Fumarsure
insecticidal bacteria ``qingchongjun``
Polygalakturonase
Fructose
L-Lysinhydrochlorid
Chromhydroxidsulfat
Caramel (Farbe)
6-O-α-D-Glucopyranosyl-D-glucitol
FLUORESCEIN DIPHOSPHATE, TETRAAMMONIUM SALT
Fructofuranosidase, β-
D-Mannitol
thyroid powder
Milchsure
Pyridoxin
Enoxolon
Dextran
Bacitracin
CHROMIUM(III) NITRATE NONAHYDRATE
1,6-Dichlor-1,6-didesoxy-β-D-fructofuranosyl-4-chlor-4-desoxy-α-D-galaktose
Hefe, Extrakt
