alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate
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alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate
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CAS No:
37318-31-3
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Formula:
C30H56O12
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Chemical Name:
alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate
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Synonyms:
alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate;sucrose esters of fatty acid;Sucrose Stearate, Type II, USP;Sucroesters);Sucrose Fatty Acid Esters (Sucrose Esters of Fatty Acids;a-D-Glucopyranoside-b-D-fructofuranosyl octadecanoate;Ryoto Sugar Ester S;Sucrose Fatty Acid Ester E473
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CAS No:
Description
Generally white to light yellow powder or wax or lumps, or colorless to slightly yellow viscous liquid, odorless or slightly greasy odor, slightly sweet and bitter taste. It usually has no obvious melting point, and is very stable below 120°C, and decomposes above 145°C. It is soluble in water, and can be dissolved in water, and can be dissolved in water. Sucrose monoester is soluble in water, diester and trister are insoluble in water, but soluble in oil and non-polar solvents. The value of monoester HLB is 10～16, the value of diester HLB is 7～10, and the value of triester HI．B is 3～7. It will be saponified when heated under acidic or alkaline condition. Rat oral (sucrose soft fatty acid esters) LD50＞30g/kg, Adl 0～20mg/kg (provisional, FAO/WHO, 1996).
alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate Basic Attributes
608.75844
608.377197
253-459-6
TSCA listed
White to Off-White
2940000000
Characteristics
195.60000
5.24
white to pale yellow powder or wax, or lumps, or colorless to slightly yellow viscous liquid
1.2±0.1 g/cm3
56-60 °C
756.9±60.0 °C at 760 mmHg
233.3±26.4 °C
1.546
alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate Use and Manufacturing
In the solvent-free method, heat the aqueous solution of ethyl stearate (or methyl ester) and surfactant to 100°C, stir, and add powdered sugar of 0.15mm or more; after all the water has been evaporated in vacuum, add the catalyst potassium carbonate The powder is reacted under reduced pressure at 90～160℃, and the produced ethanol (or methanol) is distilled out; dissolve the sucrose and catalyst in the crude sucrose ester with 15% salt water, filter, and then remove the unreacted stearin with ethanol Ethyl acid (or methyl ester) is the product. SNELL method (DMF method) mixes sucrose and fatty acid methyl ester at a molar ratio of 3:1, using dimethylformamide (DMF) as solvent, K2CO3 as catalyst, refluxing under reduced pressure at 90～95℃ for 12h, and continuously discharged The methanol generated by the reaction; after the reaction, the dimethylformamide is recovered under reduced pressure, and the unreacted fatty acid methyl ester is extracted with petroleum ether; the unreacted sucrose is dissolved in 10% salt water, and then isobutanol is added to extract the sucrose The ester and alcohol phases are stripped of the solvent to obtain a crude product, and then recrystallized with acetone to obtain a white powdery product. Microemulsification method dissolve sucrose in propylene glycol to obtain sucrose solution, add emulsifier sodium stearate and anhydrous potassium carbonate as catalyst, and react with ethyl stearate for 6-8h at 100～140℃ and 14.5～21.1kPa. The ratio is sucrose: ethyl stearate: anhydrous potassium carbonate: sodium stearate: propylene glycol = 1: 0.6: 0.01: 0.5: 900 (Ml), the ethanol and propylene glycol are continuously evaporated during the reaction, and the reaction is carried out while removing Solvent, after the solvent is removed, continue to react for a period of time to obtain crude sucrose ester; dissolve the crude product with acetone, filter, acidify the filtrate with acid and then cool to 5-10°C, precipitate crystals and vacuum dry to obtain pure sucrose ester, the conversion rate is 98 %.
As a food emulsifying wattle, our country stipulates that it can be used to emulsify natural pigments, the maximum usage is 10.0g/kg; the maximum usage is 1.5g/kg in meat products, sausages, emulsified flavors, candy, bread and ice cream; The maximum amount used in the preservation of eggs and fruits is 1.5g/kg.
α-D-Glucopyranoside-β-D-fructofuranosyl octadecanoate is a surfactant-based permeation enhancer used to increase mannitol permeability in excised rat colonic mucosae.
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alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate
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