CHEMICAL AND PHYSICAL PROPERTIES
| Physical Description | Odourless, white, slightly hygroscopic, crystalline mass. |
|---|---|
| Taste | Pure sweet taste (sweetening power =0.45 relative to sucrose in about a 10% solution) |
| Solubility | Soluble in water, very slightly soluble in ethanol. |
| Stability/Shelf Life | Isomalt has very good thermal and chemical stability. When it is melted, no changes in the molecular structure are observed. |
| Optical Rotation | Specific rotation: +89.8 deg to +92.2 deg |
| Decomposition | /Isomalt/ exhibits considerable resistance to acids and microbial influences. ... Isomalt does not undrego browning reactions; it has no reducing groups, and therefore it does not react with other ingredients in a formulation. |
| Viscosity | In the melt, has a lower viscosity, higher specific heat capacity, and higher boiling-point elevation than sucrose |
| Other Experimental Properties | Water content <7% ... has a lower viscosity, higher specific heat capacity, and higher boiling-point elevation than sucrose ... The components are hydrolyzed to give 1 mol each of glucose and sorbitol or mannitol |
COMPUTED DESCRIPTORS
| Molecular Weight | 344.31 g/mol |
|---|---|
| XLogP3 | -5.2 |
| Hydrogen Bond Donor Count | 9 |
| Hydrogen Bond Acceptor Count | 11 |
| Rotatable Bond Count | 8 |
| Exact Mass | 344.13186158 g/mol |
| Monoisotopic Mass | 344.13186158 g/mol |
| Topological Polar Surface Area | 201 Ų |
| Heavy Atom Count | 23 |
| Formal Charge | 0 |
| Complexity | 343 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 9 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| Covalently-Bonded Unit Count | 1 |
| Compound Is Canonicalized | Yes |
PRODUCT INTRODUCTION
description
6-O-alpha-D-glucopyranosyl-D-glucitol is a glycosyl alditol consisting of alpha-D-glucopyranose and D-glucitol residues joined in sequence by a (1->6)-glycosidic bond. It is an O-acyl carbohydrate and a glycosyl alditol. It is functionally related to a beta-D-glucose and a D-glucitol.