dextro-galactose

Full Material List

(3R,4S,5R,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol

Identifiers

CAS (Single)	59-23-4
FEMA	N/A
EINECS	200-416-4
Synonyms	D- galactopyranose D- galactose D-(+)- galactose (3R,4S,5R,6R)-6-( hydroxymethyl)oxane-2,3,4,5-tetrol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	X2RN3Q8DNE
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	180.15684
Molecular Formula	C6 H12 O6

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	170.00 Â°C. @ 760.00 mm Hg
Boiling Point	410.80 Â°C. @ 760.00 mm Hg (est)
Flash Point	396.00 Â°F. TCC ( 202.20 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-2.490 (est)
Soluble In	water, 1e+006 mg/L @ 25 °C (est)
Occurrence	almond gum banana fruit basil seed bean mung bean seed beet plant borage plant buckthorn sea buckthorn fruit cacao plant caraway seed carob bean carob bean seed carrot root cashew sap cayenne fruit celery plant chamomile sweet false chamomile flower chive plant coconut seed corn plant date palm fruit fig leaf garlic bulb ginkgo biloba wood grape fruit guava fruit leek wild leek plant marango sap okra fruit olive fruit orange fruit papaya bark papaya fruit peach gum pepper bell pepper fruit plum fruit potato plant purslane plant quince seed roselle flower sesame seed solanum lycopersicum soybean seed sunflower flower tamarind fruit tamarind seed taro root wuince seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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