Purified sucrose [57-50-1]
Sucrose is used in desserts, drinks, cakes, ice cream, coatings, cereals and breads. It is also called beet sugar and cane sugar. Starting material for the fermentative production of ethanol, butanol, glycerol, citric and levulinic acid. Used in pharmaceuticals as a flavoring agent, as a preservative, as an antioxidant (in the form of invert sugar), as an anti-inflammatory agent, as a glycerol substitute, as a granulating agent and tablet excipient, as a coating for tablets. In the plastics and cellulose industry, in rigid polyurethane foams, in the production of transparent mascaras and soaps.
Appearance colorless crystals or white powder
Specific rotation (20 ° C, 10%, H2O) min. 66.25 °
Water insoluble substances max. 0.006%
Roasting residue max. 0.03%
Chlorides (Cl) max. 0.003%
Sulphates (SO4) max. 0.005%
Heavy metals (Pb) max. 0.0005%
Bar (Ba) max. 0.005%
Calcium (Ca) max. 0.005%
Iron (Fe) max. 0.005%
Labeling of hazardous chemicals and mixtures that are part of the Globally Harmonized System of Classification and Labeling of Chemicals (GHS). The pictograms recommended by GHS have the shape of a square set on the top. They should contain a black symbol on a white background with a red border.
Priority rules to be observed in connection with the labeling of a substance:
– the skull and crossbones, the exclamation mark pictogram should not be added.
– corrosive effect, the exclamation mark pictogram should not be added if it concerns eye or skin irritation.
– health hazard determining respiratory sensitization, the exclamation mark pictogram should not be added if it concerns skin sensitization or irritation to eyes or skin.
Source: GHS pictograms