(C6H10O5)n

Product Details

CasNo： 9005-84-9

MF： (C6H10O5)n

Appearance： powder

Delivery Time： 15 days

Packing： 25kg/bag

Purity： 99%

• Basic Information
  • Molecular Formula: (C6​H10​O5​)n​
  • Molecular Weight: (162.14)n
  • CAS Number: 9005 - 84 - 9
• Physical and Chemical Properties
  • Appearance: White or off - white powder.
  • Odor and Taste: Odorless and tasteless.
  • Solubility: Insoluble in cold water, ethanol and ether, but soluble in boiling water to form a transparent solution. It does not freeze after cooling, and a 1% solution is a transparent milky liquid.
  • Particle Size: It can pass through a 100 - mesh sieve with a 100% pass rate.
  • Chemical Stability: It has stable chemical properties, but may undergo hydrolysis or oxidation reactions under strong acid, strong alkali or high - temperature conditions.
• Quality Standards
  • Acidity and Alkalinity: The pH value should be 6.0 - 7.5sigmaaldrich.com.
  • Solution Clarity: For soluble starch derived from potato or tapioca starch, take 1.0 g, add 5 ml of water, stir evenly, add 95 ml of hot water, and boil for 2 minutes. The solution should be clear. For soluble starch derived from corn starch, take 0.5 g and operate according to the above - mentioned method. The solution should not be more turbid than the No.4 turbidity standard solution.
  • Reducing Sugar: For soluble starch derived from potato starch, the residue left should not exceed 0.15 g; for those derived from other starches, the residue left should not exceed 0.25 g.
  • Loss on Drying: Dry at 130°C for 90 minutes, and the weight loss should not exceed 13.0%.
  • Heavy Metals: The content of heavy metals should not exceed 20 parts per million.
  • Microbiological Limits: The total number of aerobic bacteria in each 1 g of the test sample should not exceed 1000 cfu, the total number of molds and yeasts should not exceed 100 cfu, and Escherichia coli should not be detected.
• Main Uses
  • Food Field: It is mainly used as a thickening agent, stabilizer and binder. It can be used in the production of sauces, soups, etc. to increase the viscosity and improve the taste of products. It can also be used in pastries, ice creams, etc. to adjust the texture and stability of foods, with a general addition amount of 1% - 5% of the total food amount.
  • Industrial Field: It can be used as a raw material for adhesives, sizing agents, coatings, etc., and is used for the sizing and bonding treatment of paper, textiles, etc., which can improve the strength and stability of products.
  • Chemical Field: It can be used as an auxiliary or carrier for certain chemical reactions, providing the required stability and viscosity for products. It can also be used to prepare ch