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Raffinose
Product Details
Category
Stabilizing Agents
Grade
Pharmceutical Excipients
Description
Raffinose is a white crystalline powder. It is odorless and has a sweet taste approximately 10% that of sucrose.
UNII
N5O3QU595M
Chemical Name
β-D-Fructofuranosyl-O-α-D-galactopyranosyl-(1→6)-α-D-glucopyranoside, anhydrous; β-D-Fructofuranosyl-O-α-D-galactopyranosyl-(1→6)-α-D-glucopyranoside pentahydrate
Synonyms
Gossypose; melitose; melitriose; D-raffinose; D-(+)-raffinose
Stability and Storage Conditions
Raffinose is stable under ordinary conditions of use and storage.Excessive heat should be avoided to prevent degradation. Thermal decomposition products are carbon monoxide and carbon dioxide.
Source and Preparation
Raffinose occurs naturally in Australian manna, cottonseed meal, and seeds of various food legumes. It can be isolated from beet sugar molasses through sucrose separation, seed-crystallization, and filtration.
Applications
Raffinose is a trisaccharide carbohydrate that is used as a bulking agent, blood substitute, stabilizing agent, and water scavenger in freeze-drying where it acts as a stabilizer for freeze-dried formulations. It is also used as a crystallization inhibitor in sucrose solutions.
Safety
Raffinose is a naturally occurring trisaccharide investigated for use in freeze-dried pharmaceutical formulations. It occurs in a number of plants that are consumed widely.
Incompatibilities
Raffinose is incompatible with strong oxidizers.
Online Inquiry
Please note: Our products and services are not intended to be used directly in diagnostic or therapeutic procedures.
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