sugar

Full Material List

(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol

1 CAS Related Materials

Ingredient	Name Detail	CAS
maple sugar	N/A	57-50-1

Identifiers

CAS (Single)	57-50-1
FEMA	N/A
EINECS	200-334-9
Synonyms	(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4- dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol beta-D- fructofuranosyl-alpha-D-glucopyranoside beta-dextro- fructofuranosyl-alpha-dextro-glucopyranoside sucrose sugar brown sugar cane sugar confectioner's sugar granulated sugar table sugar
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	sucrose
FDA UNII	C151H8M554
CoE Number	N/A
XlogP3-AA	3.70 (est)
Molecular Weight	342.29854
Molecular Formula	C12 H22 O11

Properties

Food Chemicals Codex Listed	No
Appearance	white powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	185.00 to 186.00 Â°C. @ 760.00 mm Hg
Boiling Point	697.11 Â°C. @ 760.00 mm Hg (est)
Flash Point	708.00 Â°F. TCC ( 375.40 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-4.492 (est)
Soluble In	water, 2100000 mg/L @ 25 °C (exp)
Occurrence	almond seed anise anise seed apple custard apple fruit apple fruit apricot fruit artichoke jerusalem artichoke tuber asparagus rhizome asparagus shoot banana fruit basswood flower basswood wood bean field bean bean mung bean seed beet root bilberry fruit black gram seed brassica oleracea buckthorn sea buckthorn fruit cacao bean cacao plant cantaloupe fruit cardamom seed carob bean carrot root celery shoot chestnut sweet chestnut nut chestnut water chestnut tuber chicory root cinnamon ceylon cinnamon plant coconut juice coconut sap coffee bean coriander fruit corn fruit corn leaf cucumber fruit currant black currant fruit currant red currant fruit dandelion root date palm fruit date palm seed eggplant fruit elder black elder fruit fennel seed fenugreek fruit fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginkgo biloba seed ginkgo biloba wood gooseberry fruit grape fruit guava fruit guava leaf guava leaf oil guava pineapple guava fruit hazelnut nut hazelnut plant horseradish root leek wild leek plant lettuce leaf loquat fruit lotus indian lotus fruit lotus indian lotus rhizome lovage root mamey fruit mango fruit mustard white mustard seed oat plant okra seed onion bulb onion leaf orange fruit papaya bark papaya fruit papaya leaf parsley pea black-eyed pea seed pea seed peach fruit pineapple fruit pistachio nut plum fruit pomegranate fruit potato sweet potato root purslane plant puya raimondii quince fruit raspberry red raspberry fruit rice seed rose hips fruit roselle calyx sapodilla fruit sesame seed solanum lycopersicum sorghum soursop plant soybean seed soybean stem sunflower flower taro leaf taro root tarragon leaf tarragon root tomatillo fruit tomato fruit wheat seed

Organoleptic

Organoleptic Notes	1. Flavor Type: sweet sugar brown sugar Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	sweet sugar, brown,

AInsights BETA

About FlavScents AInsights (Disclosure)
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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