Raffinose
Raffinose is a white crystalline powder. It is odorless and has a sweet taste approximately 10% that of sucrose.
| Supplier | CD Formulation |
|---|---|
| Product # | PE-0609 |
| Pricing | , Inquire for price |
| product1 | Other Materials |
| Applications | Raffinose is a trisaccharide carbohydrate that is used as a bulking agent, blood substitute, stabilizing agent, and water scavenger in freeze-drying where it acts as a stabilizer for freeze-dried formulations. It is also used as a crystallization inhibitor in sucrose solutions. |
| Safety | Raffinose is a naturally occurring trisaccharide investigated for use in freeze-dried pharmaceutical formulations. It occurs in a number of plants that are consumed widely. |
| Incompatibilities | Raffinose is incompatible with strong oxidizers. |
| Synonyms | Gossypose; melitose; melitriose; D-raffinose; D-(+)-raffinose |
| Category | Stabilizing Agents |
| UNII | N5O3QU595M |
| Chemical Name | β-D-Fructofuranosyl-O-α-D-galactopyranosyl-(1→6)-α-D-glucopyranoside, anhydrous; β-D-Fructofuranosyl-O-α-D-galactopyranosyl-(1→6)-α-D-glucopyranoside pentahydrate |
| Grade | Pharmceutical Excipients |
| Stability and Storage Conditions | Raffinose is stable under ordinary conditions of use and storage.Excessive heat should be avoided to prevent degradation. Thermal decomposition products are carbon monoxide and carbon dioxide. |
| Source and Preparation | Raffinose occurs naturally in Australian manna, cottonseed meal, and seeds of various food legumes. It can be isolated from beet sugar molasses through sucrose separation, seed-crystallization, and filtration. |