59-23-4 D Galactose D-(+)-Galactose CAS NO.59-23-4

59-23-4 D Galactose D-(+)-Galactose

D-plus semi-lactose is an important medium and synthesis component in enzyme and biochemical research. It is also widely used in the pharmaceutical field, both as a carrier and as an active substance.

Chemical properties
White crystals, soluble in methanol, ethanol, DMSO and other organic solvents, from animal tissues, milk.

use
As an ingredient in semi-lactose-based transferase markers buffer, the growth of Lactobacillus lactobacillus is supplemented in MRS broth, which induces the expression of the solution conjugate protein (UCP) in yeast conversion. For organic synthesis, pharmaceutically for the determination of liver function. Nutritional medicine.

【Product name】 D-Galactose
【Synonym】 D-Galactopyranose; Dextrogalactose; D(+)Galactose; Lactoglucose
【CAS NO.】 59-23-4
【Mol. Formula】 C6H12O6
【Mol. Weight】 180.16                        
【Assay】 ≥98.0%
【Appearance】 White or off-white powder 
【Standard】 Food grade
【Packing】 25kgs/drum (standard packing)
【Storage】 Tight container, protect from light

D-Galactose, white crystal or crystalline powder, no special smell, soluble in water and pyridine, water solubility: 680 g/L (25 °C); microsoluble in glycerol and alcohol. D-Galactose is a monosaccharide. It contains six carbons and an aldehyde group and is classified as an aldose and a hexose. Both the D and L forms are found in nature. it is commonly found in milk as part of the disaccharide lactose. D-Galactose is important in enzymatic and biochemical research as a nutrient medium and as a synthesis module. also widely used in the food sector, both as a carrier and as an active substance. it is particularly important as a precursor for Food substances, as an active substance carrier or also as a chiral module in chemical synthesis. 

Quality standard 

Application

(1) D-Galactose can be used as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods;

(2) D-Galactose can be used as food additives, not only improve the color, fragrance and taste, but improve the nutritional value of food;

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