D-(+)Glucuronic acid

Description

D-(+)Glucuronic acid · CAS 18968-14-4 · C6H10O7. UNII 55NG3O9NDD. Boiling Point: 415.5ºC at 760 mmHg; Melting Point: 142-144 °C; Melting Point: 6.1ºC.

Identification

CAS Registry Number	18968-14-4
PubChem CID	441476
Molecular formula	C6H10O7
IUPAC name	(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid
UNII (FDA)	55NG3O9NDD

Computed Descriptors

Molecular Weight	194.14
XLogP3	-2.3
Hydrogen Bond Donor Count	5
Hydrogen Bond Acceptor Count	7
Rotatable Bond Count	1
Exact Mass	194.04265265
Monoisotopic Mass	194.04265265
Topological Polar Surface Area	127
Heavy Atom Count	13
Formal Charge	0

Physical & Chemical Properties

Boiling Point	415.5ºC at 760 mmHg
Melting Point	142-144 °C
Melting Point	6.1ºC

Physical description & handling notes

• Yellowish-white solid; [Merck Index] Light brown powder; [MSDSonline]
• Solid
• Coarse or fine powder, yellowish white
• Practically odorless
• Mucilaginous taste
• Partially soluble in cold water

Regulatory Status

Regulatory & Food Contact	FDA Substance added to food: EMULSIFIER OR EMULSIFIER SALT, FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT O EMULSIFIER; GELLING_AGENT; STABILIZER; THICKENER: Food Additives EMULSIFIER OR EMULSIFIER SALT, FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE NOT SPECIFIED ">TRS 1000-JECFA 82/34 FAS 16-JECFA 25/138
GHS notification summary	98.4% (63 / 64)

GHS Hazard Classification

GHS notification summary	98.4% (63 / 64)

Documented Uses

• Polysaccharide found in cell walls of all plants; [Merck Index] Used as emulsifying and thickening agent in foods (jams, jellies, preserves, frozen desserts) and cosmetics; Also used in dehydrating agents, protective colloids, dental adhesives, antidiarrheal preparations, and as a veterinary toxin adsorbent and protectant; [HSDB]
• Cosmetics, dehydrating agents, protective colloids, jellies, foods, drugs, emulsifying agents
• GELLING AGENT IN JAMS & JELLIES & IN CONFECTIONS; STABILIZER FOR MILK PRODUCTS, FOR FROZEN DESSERTS & SOFT DRINKS; EMULSIFIER FOR SALAD DRESSING; INGREDIENT IN DENTAL ADHESIVES; PHARMACEUTICAL AGENT, PARTICULARLY IN DIARRHEA TREATMENT
• For more Uses (Complete) data for PECTIN (9 total), please visit the HSDB record page.
• Food Additives -> EMULSIFIER; GELLING_AGENT; STABILIZER; THICKENER -> JECFA Functional Classes
• Cosmetics -> Emulsion stabilizing; Binding; Viscosity controlling

Synonyms

(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid; Pectins; 89NA02M4RX; CHEBI:17309; methoxylpectin; Pectin, Methoxy; Pectinate, Zinc; Pectinate, Calcium; Breezers; Lozenge; Mexpectin; Pectinate; Colyer pectin; Methyl pectin; Methyl pectinate; Throat Coat

Frequently Asked Questions

What are the CAS number and molecular formula of D-(+)Glucuronic acid?

CAS 18968-14-4; molecular formula C6H10O7; molecular weight — g/mol.

What other names is D-(+)Glucuronic acid known by?

(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid, Pectins, 89NA02M4RX, CHEBI:17309, methoxylpectin, Pectin, Methoxy.

What is the regulatory status of D-(+)Glucuronic acid?

Documented regulatory listings: FDA Substance added to food: EMULSIFIER OR EMULSIFIER SALT, FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT O; EMULSIFIER; GELLING_AGENT; STABILIZER; THICKENER: Food Additives; EMULSIFIER OR EMULSIFIER SALT, FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE.

Is D-(+)Glucuronic acid classified as hazardous?

98.4% of GHS notifications report no hazard classification (63 of 64).

What are the key physical properties of D-(+)Glucuronic acid?

Boiling Point: 415.5ºC at 760 mmHg; Melting Point: 142-144 °C; Melting Point: 6.1ºC.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.