Raffinose

Synonyms: Gossypose; melitose; melitriose; D-raffinose; D-(þ)-raffinose.

Description: Raffinose is a white crystalline powder. It is odorless and has a sweet taste approximately 10% that of sucrose.

Chemical Name: b-D-Fructofuranosyl-O-a-D-galactopyranosyl-(1!6)-a-D-glucopyranoside, anhydrous

Stabilizing agent; sucrose crystallization modifier.

• 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.

Raffinose is incompatible with strong oxidizers.

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

Observe normal precautions appropriate to the circumstances and quantity of material handled. Gloves and safety glasses are recommended. Dust generation should be kept to reasonable levels to avoid ignition or explosion. Short-term exposure has caused respiratory and eye irritation. Long-term exposure has shown adverse reproductive effects in animals. No occupational exposure limits have been established. Dust or air mixtures may ignite or explode.

Raffinose is composed of three monosaccharides: galactose, glucose, and fructose. It shares related structures with sucrose and melibiose. It is also related to stachyose, which possesses an additional (1!6)-linked a-D-galactopyranosyl unit. Two solvated forms and an amorphous form of raffinose can be synthesized.