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Caprylic capric triglyceride CAS 73398-61-5
2-Ethyl-1-hexanol CAS 104-76-7
21/12/2018Orange sweet oil CAS 8008-57-9
21/12/2018
| Model: | MOS73398-61-5 |
| Brand Name: | MOSINTER |
| CAS No.: | 73398-61-5 |
| Brand: | MOSINTER |
| Appearance: | Colorless or light yellow transparent liquid |
| Saponification value: | ≥100 – 135mg KOH/g |
| Melting point: | 0~5ºC |
| Hydrophilic lipophilic balance: | 12~14(HLB) |
| Acid value: | 0.5mg KOH/g |
| Water content: | ≤0.5% |
| Alias: | Mixed decanoyl octanoyl glycerides |
Caprylic / capric triglyceride (CAS: 73398-61-5)
| Item | Index |
| Appearance | Colorless or light yellow transparent liquid, odorless |
| acid value | 0.5mg KOH/g |
| saponification value | ≥100 – 135mg KOH/g |
| hydrophilic lipophilic balance | 12~14(HLB) |
| melting point | 0~5ºC |
| i0dine value | ≤2.0g I2/100g |
| Arsenic (As) | ≤0.0003% |
| Heavy metals (Pb) | ≤0.001% |
| Water content | ≤0.5% |
Solubility in water: soluble in organic solvents such as ethanol and propylene glycol.
Caprylic / capric triglyceride is a new kind of food additives. Polyglycerol fatty acid ester of bacteria, fungi and yeast has strong resistance, therefore has the bacteriostasis, in use can replace sodium benzoate and potassium sorbate as a preservative, make the product more natural and healthy.
Purpose: polyglycerol fatty acid ester is composed of glycerol polymers and carbon in the fatty acid ester. HLB value of polyglycerol fatty acid ester, generally between 10 to 15, in the food processing can be used as starch modifier, emulsifier, moisturizing agent and colouring agent is used, is a kind of new food additives. Polyglycerol fatty acid ester of bacteria, fungi and yeast has strong resistance, therefore has the bacteriostasis, in use can replace sodium benzoate and potassium sorbate as a preservative, make the product more natural and healthy. According to the United States food and drug administration (FDA) on March 23, 2006 promulgated laws and regulations, glyceride and glyceride class food additive directly to join the human consumption of food.
