High quality D-tagatose CAS 87-81-0 Manufacturer & Supplier
Sep 27th, 2022 at 21:15 Biological and Pharmaceutical Chemicals Fort Pierce 42 views Reference: mxkaz9X5eJ0
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High Quality D-tagatose Cas 87-81-0 - Buy D-tagatose,Cas 87-81-0,87-81-0 Product manufacturer and supplier from China, Please contact us by Live Chat on the bottom right.
Essential details
| CAS No.: |
87-81-0 |
| Other Names: |
D-tagatose |
| MF: |
C6H12O6 |
| EINECS No.: |
201-772-3 |
| Place of Origin: |
Shandong, China |
| Type: |
food additives |
| Purity: |
99% |
| Model Number: |
KJ-87-81-0 |
| Application: |
sweetener |
| Appearance: |
White powder |
| Melting point: |
130-136 °C |
| Specific rotation: |
D25 -5° (c = 1 in water) |
| boiling point: |
232.96°C (rough estimate) |
| Density: |
1.2805 (rough estimate) |
| refractive index: |
-5.5 ° (C=1, H2O) |
| Solubility: |
H2O: 0.1 g/mL, clear, colorless |
| Storage: |
Store |
| Certification: |
COA MSDS TDS |
| Shelf life: |
2 Years |
Supply Ability
| Supply Ability | 3000 Ton/Tons per Month |
Packaging & delivery
25 kg /drum or according to your requirements.Ningbo Qingdao Shanghai Tianjin
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| Port | |||||||
| Picture Example: | |||||||
| Lead time: |
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Products Description
Product Name: D-tagatose
CAS: 87-81-0
MW:180.16
MF:C6H12O6
Appearance:White powder
Purity:99%
Specification
|
Items |
Specification |
|
Appearance |
White Crystals Powder |
|
Assay(dry basis) |
≥98% |
|
Other polyols |
≤0.5% |
|
Loss on drying |
≤0.2% |
|
Residue on ignition |
≤0.02% |
|
Reducing sugars |
≤0.5% |
|
Heavy metals |
≤2.5ppm |
|
Arsenic |
≤0.5ppm |
|
Lead |
≤0.5ppm |
|
Nickel |
≤1ppm |
|
Sulfate |
≤50ppm |
|
Melting point |
92--96℃ |
|
Ph in aqueous solution |
5.0--7.0 |
|
Chloride |
≤50ppm |
|
Salmonella |
Negative |
|
Total plate count: |
<10000Cfu/g |
|
Yeasts and molds: |
<300Cfu/g |
Application
As an emerging sweetener, tagatose has broad application prospects in the food industry, mainly used in healthy beverages, dairy products, candy, cereals, etc. Tagatose is prone to caramelization and Maillard reaction at lower temperatures, and is more likely to produce ideal color and caramel flavor than sucrose, and is especially suitable for bakery products such as bread, cakes, and biscuits.
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