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DL-Arabinose(CAS: 9000-69-5)

DL-Arabinose
CAS Number

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Basic Information

Molecular Formula
C5H10O5
Molecular Weight
150.13 g/mol

Physical Properties

Melting Point
6.1 deg C
Boiling Point
415.5°C at 760 mmHg
Density
1.508
Flash Point
219.2°C
Water Solubility
It is soluble in water.

Chemical Identifiers

SMILES
C(C(C(C(C=O)O)O)O)O
InChIKey
PYMYPHUHKUWMLA-UHFFFAOYSA-N

Database References

MDL Number
MFCD00081838

FAQ

DL-Arabinose (CAS: 9000-69-5) is a naturally occurring pentose sugar, specifically the racemic mixture of D- and L-arabinose. It has the chemical formula C5H10O5 and is a white, crystalline powder that is highly soluble in water. This compound is commonly used as a sweetener and in food science due to its low caloric content and functional properties.
DL-Arabinose (CAS: 9000-69-5) is primarily used in the food industry as a low-calorie sweetener and texturizer. It also serves as a fermentation inhibitor in pharmaceutical and biotech applications. Additionally, it is employed in research for studying carbohydrate metabolism and as a reference standard in analytical chemistry due to its stability and purity.
DL-Arabinose (CAS: 9000-69-5) is generally considered safe when consumed in normal food quantities. It is non-toxic and has no significant adverse effects in moderate amounts. However, proper handling is recommended during industrial use to avoid inhalation or skin contact. Safety standards classify it as GRAS (Generally Recognized as Safe) for food applications, ensuring its合规性 in regulated environments.
DL-Arabinose (CAS: 9000-69-5) should be stored in a cool, dry place, away from moisture and light to maintain stability. Keep it in a sealed, airtight container at temperatures below 25°C. Avoid exposure to air and heat to prevent degradation. Proper storage ensures its shelf life and preserves its chemical integrity for industrial or research use.

Safety Notice

Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.

Always follow proper handling procedures

Contact Information

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