Sukraloza

Sukraloza
	1,6-Dicloro-1,6-dideoksi-β-D-fruktofuranozil-4-hloro-4-deoksi-α-D-galaktopiranozid
Drugi nazivi	1',4,6'-Trihlorogalaktosaharoza; Trihlorosaharoza; E955, 4,1',6'-Trihloro-4,1',6'-trideoksigalaktosaharoza, TGS, Splenda
Identifikacija
CAS registarski broj	56038-13-2
PubChem	71485
ChemSpider	64561
UNII	96K6UQ3ZD4
EINECS broj	259-952-2
Jmol-3D slike	Slika 1
SMILES
	Cl[C@H]2[C@H](O[C@H](O[C@@]1(O[C@@H]([C@@H](O)[C@@H]1O)CCl)CCl)[C@H](O)[C@H]2O)CO
InChI
	InChI=1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1 ; Kod: BAQAVOSOZGMPRM-QBMZZYIRSA-N InChI=1/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1; Kod: BAQAVOSOZGMPRM-QBMZZYIRBF
Svojstva
Molekulska formula	C12H19Cl3O8
Molarna masa	397,64 g/mol
Tačka topljenja	125 °C, 398 K, 257 °F
Rastvorljivost u vodi	283 g/L (20 °C)
Opasnost
NFPA 704	1 1 0
	(šta je ovo?) (verifikuj) ; Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje (25 °C, 100 kPa) materijala
	Infobox references

Sukraloza je veštački zaslađivač. Najveći deo unete sukraloze se ne rezlaže u telu, te ona ima nisku kalorijsku vrednost.^[6] U Evropskoj Uniji, ona je takođe poznata pod E brojem (kod aditiva) E955. Sukraloza je oko 320 do 1.000 puta slađa od saharoze (stonog šećera),^[7] dva puta je slađa od saharina, i tri puta od aspartama. Ona je stabilna na povišenoj temperaturi i u širokom opsegu pH vrednosti. Stoga se ona može koristiti pri pečenju, kao i u proizvodima koji imaju dug rok trajanja. Tržišni uspeh proizvoda baziranih na sukralozi potiče od njenog povoljanog ukusa, stabilnosti i sigurnosti u odnosu na ostale niskokalorične zaslađivače.^[8] Sukrulozni zaslađivači su u prodaji pod mnoštvom imena, neka od kojih su: Splenda, Sukrana, SucraPlus, Candys, Cukren i Nevella.

Poređenje hemijskih struktura saharoze (gore) i sukraloze (dole)

Reference uredi

↑ Merck Index, 11th Edition, 8854.
↑ Anonymous. Scifinder – Substance Detail for 56038-13-2, October 30, 2010.
↑ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519. edit
↑ Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.
↑ Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846. edit
↑ „All About Sucralose”. Calorie Control Council. Arhivirano iz originala na datum 2013-10-19. Pristupljeno 2014-04-11.
↑ Michael A. Friedman, Lead Deputy Commissioner for the FDA, Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose Federal Register: 21 CFR Part 172, Docket No. 87F-0086, April 3, 1998
↑ A Report on Sucralose from the Food Sanitation Council Arhivirano 2012-10-15 na Wayback Machine-u, The Japan Food Chemical Research Foundation

Vidi još uredi

Spoljašnje veze uredi

Portal Hemija

U.S. FDA Code of Federal Regulations Database, Sucralose Section, As Amended Aug. 12, 1999
Material Safety Data Sheet for Sucralose Arhivirano 2008-09-10 na Wayback Machine-u
Ferrer, Imma; Thurman, E. M. (2010). „Analysis of sucralose and other sweeteners in water and beverage samples by liquid chromatography/time-of-flight mass spectrometry”. J Chromatog. A 1217 (25): 4127–4134. DOI:10.1016/j.chroma.2010.02.020.

[1] Merck Index, 11th Edition, 8854.

[2] Anonymous. Scifinder – Substance Detail for 56038-13-2, October 30, 2010.

[3] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519. edit

[4] Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.

[5] Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846. edit

[sucralose.org-6] „All About Sucralose”. Calorie Control Council. Arhivirano iz originala na datum 2013-10-19. Pristupljeno 2014-04-11.

[Friedman-7] Michael A. Friedman, Lead Deputy Commissioner for the FDA, Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose Federal Register: 21 CFR Part 172, Docket No. 87F-0086, April 3, 1998

[8] A Report on Sucralose from the Food Sanitation Council Arhivirano 2012-10-15 na Wayback Machine-u, The Japan Food Chemical Research Foundation

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