20942-99-8

Basic information

• Product Name: 1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL
• Synonyms: 1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL;1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL DIHYDRATE;GLUCOPYRANOSYLMANNITOL;1-O-A-D-GLUCOPYRANOSYL-D-MANNITOL;6-O-(α-D-Glucopyranosyl)-D-mannitol;1-O-α-D-Glucopyranosyl-D-mannitol Dihydrate;D-Mannitol, 1-o-alpha-D-glucopyranosyl-;Einecs 244-122-4
• CAS NO: 20942-99-8
• Molecular Formula: C₁₂H₂₄O₁₁
• Molecular Weight: 344.31
• EINECS: 244-122-4
• Mol File: 20942-99-8.mol
• Article Data: 7

Chemical Properties

• Melting Point: 162°C
• Boiling Point: 788.5 °C at 760 mmHg
• Flash Point: 430.7 °C
• Appearance: /
• Density: 1.69 g/cm³
• CAS DataBase Reference: 1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL(CAS DataBase Reference)
• NIST Chemistry Reference: 1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL(20942-99-8)
• EPA Substance Registry System: 1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL(20942-99-8)

Safety Data

• Hazardous Substances Data: 20942-99-8(Hazardous Substances Data)

Usage

General Description

1-O-Alpha-D-Glucopyranosyl-D-Mannitol, also known as alpha-D-glucopyranosyl-D-mannitol or Glucopyranosyl Mannitol, is a chemical compound that consists of a glucose molecule bonded to a mannitol molecule via an alpha-glycosidic linkage. It is a disaccharide sugar alcohol used as a sweetening agent and flavoring additive in food and beverage products. 1-O-ALPHA-D-GLUCOPYRANOSYL-D-MANNITOL has been found to have potential applications in the pharmaceutical industry as a drug delivery system and in the development of novel functional foods. It is also being studied for its potential health benefits, particularly in relation to its low glycemic index and its potential as a sugar substitute for individuals with diabetes or those seeking to reduce their sugar intake. Overall, 1-O-Alpha-D-Glucopyranosyl-D-Mannitol is a versatile compound with a range of potential applications in food, pharmaceuticals, and health-related products.

Upstream product

• 17296-19-4 α-D-galactopyranosyl-(1->6)-D-mannose 
• 536-11-8 gentibiose 
• 13718-94-0 isomaltulose 
• 90689-37-5 1-O-α-D-Glucopyranosyl-D-fructose 
• 497-84-7 Isomaltulose 
• 470-57-5 α-D-glucopyranosyl-(1->2)-<α-D-galactopyranosyl-(1->6)->-β-D-fructofuranoside 
• 111188-56-8 O⁶-α-D-Galactopyranosyl-D-fructose 
• 57-48-7 D-Fructose 
• 2280-44-6 D-Glucose 
• 499-40-1 isomaltose 
• 51411-23-5 1-O-α-D-glucopyranosyl-β-D-fructose 
• 57-50-1 Sucrose 
• 69-65-8 mannitol 

Downstream Products

• 69-65-8 mannitol 
• 50-99-7 D-glucose 

Relevant articles and documents

A PROCESS FOR THE HYDROGENATION OF A SUGAR OR SUGAR MIXTURE

A process for the hydrogenation of a ketose or a ketose-containing sugar mixture to produce a product mixture comprising at least two stereoisomeric sugar alcohols is disclosed. The process comprises the provision of a reaction mixture comprising said ketose or ketose-containing sugar mixture, the addition of a concentration of solid nickel-based catalyst to said reaction mixture, and conducting a hydrogenation reaction in said reaction mixture in the presence of hydrogen gas. With this process, it is possible to obtain a predefined ratio of cis-isomer to trans-isomer of the two stereoisomeric sugar alcohols. The ratio of cis-isomer to trans-isomer can be decreased by increasing the concentration of solid nickel-based catalyst, by decreasing the starting temperature of the heating step, and/or by decreasing the heating rate of the heating step.

Identification of alpha-D-glucosylglycerol in sake.

alpha-D-Glucosylglycerol (GG) was found for the first time in sake (Japanese rice wine) in an amount of about 0.5%. GG was also found in miso and mirin which had been brewed by using koji. GG was hydrolyzed into glucose and glycerol in an equimolar ratio with maltase (EC 3.2.1.20, alpha-glucosidase from yeast), but not with emulsin (EC 3.2.1.21, beta-glucosidase from almond). The retention times and mass spectra of trimethylsilyl derivatives by a GC-MS analysis of GG in sake were comparable to those of various GG samples synthesized by glycol cleavage. It was proven that GG in sake consisted of three components, viz., 2-O-alpha-D-glucosyl-glycerol (GG-II), (2R)-1-O-alpha-D-glucosylglycerol (R-GG-I) and (2S)-1-O-alpha-D-glucosylglycerol (S-GG-I). The ratio of the three components in GG was 6:66:28 for sake. It is considered that GG was formed by transglucosylation of the glucosyl groups to glycerol by alpha-glucosidase from koji in the sake mash.