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Polysorbate 60
Polysorbates are a class of emulsifiers used in some pharmaceuticals and food preparation. They are commonly used in oral and topical pharmaceutical dosage forms. They are also often used in cosmetics to solubilize essential oils into water-based products. Polysorbates are oily liquids derived from ethoxylated sorbitan (a derivative of sorbitol) esterified with fatty acids. Common brand names for polysorbates include Kolliphor, Scattics, Alkest, Canarcel, and Tween.Hubert Schiweck, Albert Bär, Roland Vogel, Eugen Schwarz, Markwart Kunz, Cécile Dusautois, Alexandre Clement, Caterine Lefranc, Bernd Lüssem, Matthias Moser, Siegfried Peters "Sugar Alcohols" Ullmann's Encyclopedia of Industrial Chemistry, 2012, Wiley-VCH, Weinheim. Examples * Polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate) * Polysorbate 40 (polyoxyethylene (20) sorbitan monopalmitate) * Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate) * Polysorbate 80 (polyoxyethylene (20) sorbitan monool ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysorbate 60
Polysorbates are a class of emulsifiers used in some pharmaceuticals and food preparation. They are commonly used in oral and topical pharmaceutical dosage forms. They are also often used in cosmetics to solubilize essential oils into water-based products. Polysorbates are oily liquids derived from ethoxylated sorbitan (a derivative of sorbitol) esterified with fatty acids. Common brand names for polysorbates include Kolliphor, Scattics, Alkest, Canarcel, and Tween.Hubert Schiweck, Albert Bär, Roland Vogel, Eugen Schwarz, Markwart Kunz, Cécile Dusautois, Alexandre Clement, Caterine Lefranc, Bernd Lüssem, Matthias Moser, Siegfried Peters "Sugar Alcohols" Ullmann's Encyclopedia of Industrial Chemistry, 2012, Wiley-VCH, Weinheim. Examples * Polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate) * Polysorbate 40 (polyoxyethylene (20) sorbitan monopalmitate) * Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate) * Polysorbate 80 (polyoxyethylene (20) sorbitan monool ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palmitic Acid
Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The Lipid Handbook, 3rd ed. Boca Raton: CRC Press, 2007. , Its chemical formula is CH3(CH2)14COOH, and its C:D (the total number of carbon atoms to the number of carbon-carbon double-bonds) is 16:0. It is a major component of the oil from the fruit of oil palms ( palm oil), making up to 44% of total fats. Meats, cheeses, butter, and other dairy products also contain palmitic acid, amounting to 50–60% of total fats. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4). Occurrence and production Palmitic acid was discovered by Edmond Frémy in 1840, in saponified palm oil. This remains the primary industrial route for its production, with the triglycerides ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additives
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the ''Codex Alimentarius'' Commission to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-ionic Surfactants
An ion () is an atom or molecule with a net electrical charge. The charge of an electron is considered to be negative by convention and this charge is equal and opposite to the charge of a proton, which is considered to be positive by convention. The net charge of an ion is not zero because its total number of electrons is unequal to its total number of protons. A cation is a positively charged ion with fewer electrons than protons while an anion is a negatively charged ion with more electrons than protons. Opposite electric charges are pulled towards one another by electrostatic force, so cations and anions attract each other and readily form ionic compounds. Ions consisting of only a single atom are termed atomic or monatomic ions, while two or more atoms form molecular ions or polyatomic ions. In the case of physical ionization in a fluid (gas or liquid), "ion pairs" are created by spontaneous molecule collisions, where each generated pair consists of a free electron and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbitan Monooleate
Sorbitan monooleate is a food additive with the E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ... E494. References {{reflist E-number additives Fatty acid esters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbitan Tristearate
Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ... E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan. See also * Sorbitan monostearate (Span 60) References Food additives Non-ionic surfactants Stearate esters E-number additives {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbitan Monostearate
Sorbitan monostearate is an ester of sorbitan (a sorbitol derivative) and stearic acid and is sometimes referred to as a synthetic wax.Ingredients – Sorbitan Monostearate at sci-toys.com Uses Sorbitan monostearate is used in the manufacture of food and healthcare products as a non-ionic with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and as a brightener in the leather industry. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive (emulsifier) ( |
Sorbitan Monolaurate
Sorbitan monolaurate is a mixture of esters formed from the fatty acid lauric acid and polyols derived from sorbitol, including sorbitan and isosorbide. As a food additive, it is designated with the E number E493. See also * Sorbitan monostearate Sorbitan monostearate is an ester of sorbitan (a sorbitol derivative) and stearic acid and is sometimes referred to as a synthetic wax. References Laurate esters Food additives Non-ionic surfactants ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleic Acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9 desaturase. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The name derives from the Latin word ''oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (triglycerides), the phospholipids that make membranes, cholesterol esters, and wax esters. Triglycerides of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stearic Acid
Stearic acid ( , ) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a waxy solid and its chemical formula is C17H35CO2H. Its name comes from the Greek word στέαρ "''stéar''", which means tallow. The salts and esters of stearic acid are called stearates. As its ester, stearic acid is one of the most common saturated fatty acids found in nature following palmitic acid.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra "The Lipid Handbook with Cd-Rom. 3rd ed. Boca Raton: CRC Press, 2007. , The triglyceride derived from three molecules of stearic acid is called stearin. Occurrence and production Stearic acid is more abundant in animal fat (up to 30%) than in vegetable fat (typically <5%). The important exceptions are the foods (34%) and [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lauric Acid
Lauric acid, systematically dodecanoic acid, is a saturated fatty acid with a 12-carbon atom chain, thus having many properties of medium-chain fatty acids. It is a bright white, powdery solid with a faint odor of bay oil or soap. The salts and esters of lauric acid are known as laurates. Occurrence Lauric acid, as a component of triglycerides, comprises about half of the fatty-acid content in coconut milk, coconut oil, laurel oil, and palm kernel oil (not to be confused with palm oil),David J. Anneken, Sabine Both, Ralf Christoph, Georg Fieg, Udo Steinberner, Alfred Westfechtel "Fatty Acids" in Ullmann's Encyclopedia of Industrial Chemistry 2006, Wiley-VCH, Weinheim. Otherwise, it is relatively uncommon. It is also found in human breast milk (6.2% of total fat), cow's milk (2.9%), and goat's milk (3.1%). In various plants *The palm tree '' Attalea speciosa'', a species popularly known in Brazil as ''babassu'' – 50% in ''babassu'' oil *'' Attalea cohune'', the cohun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsifier
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
