Invertose
- CAS No.
- 8013-17-0
- Chemical Name:
- Invertose
- Synonyms
- INVERT SUGAR;SACCHARIDE HYDROLYSATE;invert;HS 500;travert;inverdex;insubeta;calorose;Invertose;nulomoline
- CBNumber:
- CB0450869
- Molecular Formula:
- C12H24O12
- Molecular Weight:
- 360.31
- MDL Number:
- MFCD00148911
- MOL File:
- 8013-17-0.mol
- MSDS File:
- SDS
- TDS File:
- TDS
| Boiling point | 105℃[at 101 325 Pa] |
|---|---|
| Density | 1.338[at 20℃] |
| Water Solubility | almost transparency |
| Merck | 14,5006 |
| Cosmetics Ingredients Functions | HUMECTANT |
| CAS DataBase Reference | 8013-17-0 |
| Substances Added to Food (formerly EAFUS) | INVERT SUGAR |
| FDA 21 CFR | 184.1859 |
| EWG's Food Scores | 1 |
| FDA UNII | ED959S6ACY |
| ATC code | C05BB03 |
| EPA Substance Registry System | Invert sugar (8013-17-0) |
SAFETY
Risk and Safety Statements
| TSCA | TSCA listed |
|---|---|
| HS Code | 2940.00.6000 |
| Hazardous Substances Data | 8013-17-0(Hazardous Substances Data) |
| REACH Registrations | Active |
Invertose price More Price(8)
| Manufacturer | Product number | Product description | CAS number | Packaging | Price | Updated | Buy |
|---|---|---|---|---|---|---|---|
| TCI Chemical | I0043 | Invertose | 8013-17-0 | 25g | $73 | 2026-04-30 | Buy |
| ChemScene | CS-0030974 | Invert sugar ≥98% | 8013-17-0 | 25g | $115 | 2026-06-04 | Buy |
| Chem-Impex | 32099 | Invertose | 8013-17-0 | 25G | $169.65 | 2026-05-19 | Buy |
| aablocks | AA003QXP | Invertose 95% | 8013-17-0 | 1g | $35 | 2026-05-28 | Buy |
| aablocks | AA003QXP | Invertose 95 | 8013-17-0 | 25g | $59 | 2026-05-28 | Buy |
Invertose Chemical Properties,Uses,Production
Description
Invert sugar is a direct and indirect food ingredient. It is a mixture of two monosaccharides, glucose and fructose, which results from the hydrolysis of sucrose. Invert sugar is marketed as a component of invert syrups; these syrups also contain sucrose, the proportion depending on the extent of conversion. Invert syrups are considered to be invert sugar in this evaluation. Solids in "total" invert syrups contain 6 percent sucrose whereas those in "medium" invert syrups contain 39 percent sucrose. Invert syrup solids also contain 3 percent polysaccharides and less than 0.5 percent of the monosaccharide D-psicose (an epimer of fructose). The principal highfructose syrup currently sold in the United States is produced by the enzymatic isomerization of starch hydrolyzates, about 95 dextrose equivalent, and contains about the same proportions of dextrose and fructose as "total" invert syrups from sucrose on a dry solids basis. It also contains the di- and higher saccharides that were present in the starch hydrolyzates from which they were derived and less than 0.3 percent D-psicose. Dextrose-levulose syrup produced by the enzymatic isomerization of dextrose solutions contains, in addition to dextrose and levulose, less than 1 percent polysaccharides and less than 0.3 percent D-psicose.1 Invert sugar is a mixture of glucose and fructose that results from the hydrolysis of sucrose in accordance with good manufacturing practices. Invert sugar is marketed as invert sugar syrup and also contains dextrose (glucose), fructose, and sucrose in various amounts as represented by the manufacturer. Invert sugar syrup is a hygroscopic liquid that has a sweet taste. It is very soluble in water, in glycerin, and in glycols; and it is very sparingly soluble in acetone and in ethanol.
Chemical Properties
Sweet hygroscopic liquid, white or light yellow viscous syrup, sweetness is about 70% to 90% of sucrose. It is levulose, specific optical rotation -40.5° soluble in water, glycerol and ethylene glycol, very slightly soluble in acetone and ethanol. It has reducing properties and can reduce Ferrin's solution.
Uses
In food products, in confectionery. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.
Uses
Invert Sugar is a sweetener that is a mixture of equal weights of dextrose (glucose) and levulose (fructose). It is more soluble than sucrose and has higher moisture-retaining properties because of the fructose content. It resists crystallization. It is used in candy and icings because it is sweeter, more soluble, and crystallizes less readily than sucrose.
Definition
A mixture of 50% glucose and 50% fructose obtained by the hydrolysis of sucrose. It absorbs water readily and is usually handled only as a syrup. Because of its fructose content, invert sugar is levorotatory in solution and sweeter than sucrose. Invert su
Invertose Preparation Products And Raw materials
| Supplier | Tel | Country | ProdList | Advantage | |
|---|---|---|---|---|---|
| J & K SCIENTIFIC LTD. | 18210857532 18210857532 | jkinfo@jkchemical.com | China | 96815 | 76 |
| Meryer (Shanghai) Chemical Technology Co., Ltd. | 4006356688 18621169109 | market03@meryer.com | China | 40202 | 62 |
| 3B Pharmachem (Wuhan) International Co.,Ltd. | 18930552037 | 3bsc@sina.com | China | 15813 | 69 |
| TCI (Shanghai) Development Co., Ltd. | 021-67121386 | Sales-CN@TCIchemicals.com | China | 24512 | 81 |
| Maya High Purity Chemicals | +86 (573) 82222445 (0)18006601000 452520369 | sales@maya-r.com | China | 11693 | 57 |
| TOKYO CHEMICAL INDUSTRY CO., LTD. | 03-36680489 | Sales-JP@TCIchemicals.com | Japan | 28364 | 80 |
| TCI Europe | 320-37350700 | sales@tcieurope.eu | Europe | 23654 | 75 |
| TCI AMERICA | 800-4238616 | sales@tciamerica.com | Americas | 23636 | 75 |
| 9ding chemical ( Shanghai) Limited | 4009209199 | sales@9dingchem.com | China | 22497 | 55 |
| Chengdu HuaXia Chemical Reagent Co. Ltd | 400-1166-196 13458535857 | cdhxsj@163.com | China | 13323 | 58 |
