Inulin-oligofructose enriched

Base Information

• Chemical Name: Inulin-oligofructose enriched
• CAS No.: 9005-80-5
• Deprecated CAS: 189444-25-5,887747-94-6,1252047-46-3,380230-05-7,2417296-06-9
• Molecular Formula: Unspecified
• Molecular Weight: 285.30300
• Hs Code.: 11082000
• Wikidata: Q201552
• NCI Thesaurus Code: C61506
• RXCUI: 5924
• Metabolomics Workbench ID: 145376
• Mol file: 9005-80-5.mol

Synonyms:EINECS 232-684-3;AI3-19506;Inulin [BAN];Inulin and sodium chloride;Inulin [USP:BAN];UNII-JOS53KRJ01;Inulin-oligofructose enriched;JOS53KRJ01;DB00638;LS-186416;LS-187349

Chemical Property of Inulin-oligofructose enriched

Chemical Property:

• Appearance/Colour: White powder
• Melting Point: 176-181oC
• Boiling Point: 563.5oC at 760 mmHg。 用途 菊粉(9005-80-5)的用途：
• Flash Point: 294.6oC
• PSA: 78.29000
• Density: 1.35 g/cm3
• LogP: 2.65916
• Storage Temp.: Store at RT.
• Sensitive.: Hygroscopic
• Solubility.: Soluble in hot water and solutions of dilute acids and alkalis; slightly soluble in cold water and organic solvents.
• Water Solubility.: Soluble in water.
• XLogP3: -70.2
• Hydrogen Bond Donor Count: 116
• Hydrogen Bond Acceptor Count: 191
• Rotatable Bond Count: 149
• Exact Mass: 6178.0245641
• Heavy Atom Count: 419
• Complexity: 12900

Purity/Quality:

99% ^*data from raw suppliers

Inulin ^*data from reagent suppliers

Safty Information:

• Safety Statements: 24/25

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Canonical SMILES: C(C1C(C(C(C(O1)OC2(C(C(C(O2)CO)O)O)COC3(C(C(C(O3)CO)O)O)COC4(C(C(C(O4)CO)O)O)COC5(C(C(C(O5)CO)O)O)COC6(C(C(C(O6)CO)O)O)COC7(C(C(C(O7)CO)O)O)COC8(C(C(C(O8)CO)O)O)COC9(C(C(C(O9)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)COC1(C(C(C(O1)CO)O)O)CO)O)O)O)O
• Isomeric SMILES: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@]2([C@H]([C@@H]([C@H](O2)CO)O)O)CO[C@]3([C@H]([C@@H]([C@H](O3)CO)O)O)CO[C@]4([C@H]([C@@H]([C@H](O4)CO)O)O)CO[C@]5([C@H]([C@@H]([C@H](O5)CO)O)O)CO[C@]6([C@H]([C@@H]([C@H](O6)CO)O)O)CO[C@]7([C@H]([C@@H]([C@H](O7)CO)O)O)CO[C@]8([C@H]([C@@H]([C@H](O8)CO)O)O)CO[C@]9([C@H]([C@@H]([C@H](O9)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO[C@]1([C@H]([C@@H]([C@H](O1)CO)O)O)CO)O)O)O)O
• Uses: Is a safe plant polysaccharide with a variety of uses in the food and chemical medical industry. It is a functional food, providing functional groups for beneficial bacteria, as well as improving prop erties of food such as texture, hydration and shelf-life. They are also used for vaccine and drug delivery via soluble storage. Inulin is a nondigestible oligosaccharide containing fructose which provides texture, rheology, dietary fiber properties, and selective fer- mentation by colon bacteria. commercially obtained from chicory root; common sources include onion, garlic, leek, asparagus, and jerusalem artichoke. it is a hygroscopic powder with solubility in water dependent on water temperature. with increasing concentra- tion, viscosity gradually increases, and at about 30% concentration, it can form discrete particle gels which are characterized as creamy and fat-like. it is not hydrolyzed by the digestive system. it func- tions as a prebiotic, passing into the colon where it is preferentially fermented by healthy bacteria such as bifidobacteria and lactobacilli to increase their proliferation and inhibit unwanted bacteria. it is used in ice cream products to replace fat and sugar, and in baked goods. Mixture of fructose polymers that serves as carbohydrate storage in plantsInulin is used in the treatment of high blood fats, cholesterol and triglycerides. It is also used for weight loss, constipation and also serves as a food additive to improve taste and as a vaccine adjuvant. Further, it is utilized to replace sugar, fat and flour. It is also used to measure kidney function by determining the glomerular filtration rate (GFR). In addition to this, it is used to replace some of the flour in baked goods.