13101-54-7
Chemical Structure
Erlose
- CAS No.: 13101-54-7
- Formula:C18H32O16
- Molecular Weight:504.44
IUPAC Name: (2R,3R,4S,5S,6R)-2-(((2R,3S,4R,5R,6R)-6-(((2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)tetrahydrofuran-2-yl)oxy)-4,5-dihydroxy-2-(hydroxymethyl)tetrahydro-2H-pyran-3-yl)oxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol
InChIKey: FVVCFHXLWDDRHG-KKNDGLDKSA-N
SMILES: OC[C@]1(O[C@@H]([C@H]([C@@H]1O)O)CO)O[C@H]2O[C@@H]([C@H]([C@@H]([C@H]2O)O)O[C@H]3O[C@@H]([C@H]([C@@H]([C@H]3O)O)O)CO)CO
Biological Activity:
Erlose is a trisaccharide sucrose derivative and low-calorie sweetener synthesized from glucose and sucrose via an α-glucosidase-mediated transglycosylation reaction. Erlose is often used as a marker to identify whether honey is adulterated with artificial sucrose. Erlose has approximately half the sweetness of sucrose but a similar taste, and it effectively inhibits crystal formation and browning reactions during food heat treatment[1][2].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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Erlose | 99.57% | Erlose is a trisaccharide sucrose derivative and low-calorie sweetener synthesized from glucose and sucrose via an α-glucosidase-mediated transglycosylation reaction. Erlose is often used as a marker to identify whether honey is adulterated with artificial sucrose. Erlose has approximately half the sweetness of sucrose but a similar taste, and it effectively inhibits crystal formation and browning reactions during food heat treatment. |
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References
- [1]. Vergès A, et al. Novel product specificity toward erlose and panose exhibited by multisite engineered mutants of amylosucrase. Protein Sci. 2017;26(3):566-577. [Content Brief]
- [2]. Yan S, et al. Turanose and erlose as characteristic oligosaccharides in honey: Their formation mechanism and potential application for detecting honey adulteration. Food Chem. 2025;487:144784. [Content Brief]
