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Ethyl Hydroxybenzoate
Ethylparaben (ethyl ''para''-hydroxybenzoate) is the ethyl ester of ''p''-hydroxybenzoic acid. Its formula is HO-C6H4-CO-O-CH2CH3. It is a member of the class of compounds known as parabens. It is used as an antifungal preservative. As a food additive, it has E number E214. Sodium ethyl ''para''-hydroxybenzoate, the sodium salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ... of ethylparaben, has the same uses and is given the E number E215. References Ethyl esters E-number additives Parabens {{phenol-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paraben
Parabens are organic compounds that are commonly used as preservatives in cosmetic and pharmaceutical products. They are esters of parahydroxybenzoic acid (also known as 4-hydroxybenzoic acid). Chemistry Structure and structure Parabens are esters of ''para''-hydroxy''ben''zoic acid, from which the name is derived. Common parabens include methylparaben (E number E218), ethylparaben (E214), propylparaben (E216), butylparaben and heptylparaben (E209). Less common parabens include isobutylparaben, isopropylparaben, benzylparaben and their sodium salts. They are produced by the esterification of ''para''-hydroxybenzoic acid with the appropriate alcohol, such as methanol, ethanol, or n-propanol. ''para''-Hydroxybenzoic acid is in turn produced industrially from a modification of the Kolbe-Schmitt reaction, using potassium phenoxide and carbon dioxide. Biological mode of action Parabens are active against a broad spectrum of microorganisms. However, their antibacteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butylparaben
Butylparaben, or butyl ''p''-hydroxybenzoate, is an organic compound with the formula . It is a white solid that is soluble in organic solvents. It has proven to be a highly successful antimicrobial preservative in cosmetics. It is also used in medication suspensions, and as a flavoring additive in food. Natural occurrence Members of the paraben family are found in fruit and vegetable products, such as barley, flax seed, and grapes. Butylparaben has also been found to be produced in some microorganisms including ''Microbulbifer ''. Preparation Butylparaben is prepared by the esterification of 4-Hydroxybenzoic acid, 4-hydroxybenzoic acid with n-Butanol, 1-butanol in the presence of an acid catalyst such as sulfuric acid. It is produced industrially. Uses and reactions Butylparaben is one of the most common bactericidal/fungicidal additives in cosmetics. It has been used in cosmetic products since the 1940s and in pharmaceutical products since 1924. The popularity of butyl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methylparaben
Methylparaben (methyl paraben) one of the parabens, is a preservative with the chemical formula . It is the methyl ester of ''p''-hydroxybenzoic acid. Several related esters are known (ethyl-, propyl-, butylparaben). Together they are the most common preservatives in cosmetics and foods. Among their advantages, parabens are inexpensive, colorless, stable, odorless, and readily biodegraded. Natural occurrences Methylparaben serves as a pheromone for a variety of insects and is a component of queen mandibular pheromone. It is a pheromone in wolves produced during estrus associated with the behavior of alpha male wolves preventing other males from mounting females in heat. Uses Methylparaben is an anti-fungal agent often used in a variety of cosmetics and personal-care products. It is also used as a food preservative and has the E number E218. Methylparaben is commonly used as a fungicide in ''Drosophila'' food media at 0.1%. To ''Drosophila'', methylparaben is toxic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Propylparaben
Propylparaben (also spelled propyl paraben) is the ''n''-propyl ester of ''p''-hydroxybenzoic acid. It occurs as a natural substance found in many plants and some insects. Additionally, it can be manufactured synthetically for use in cosmetics, pharmaceuticals, and foods. It is a member of the class of parabens and can be used as a preservative in many water-based cosmetics, such as creams, lotions, shampoos, and bath products. As a food additive, it has an E number, which is E216. Sodium propyl ''p''-hydroxybenzoate, the sodium salt of propylparaben, a compound with formula Na(C3H7(C6H4COO)O), is used similarly as a food additive and as an anti-fungal preservation agent. Its E number is E217. In 2010, the European Union Scientific Committee on Consumer Safety stated that the use of butylparaben and propylparaben as preservatives in finished cosmetic products as safe to the consumer, as long as the sum of their concentrations does not exceed 0.19%. Applications Food Under F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethyl Group
In organic chemistry, an ethyl group (abbr. Et) is an alkyl substituent with the formula , derived from ethane (). ''Ethyl'' is used in the International Union of Pure and Applied Chemistry The International Union of Pure and Applied Chemistry (IUPAC ) is an international federation of National Adhering Organizations working for the advancement of the chemical sciences, especially by developing nomenclature and terminology. It is ...'s nomenclature of organic chemistry for a saturated two-carbon moiety in a molecule, while the prefix "''eth-''" is used to indicate the presence of two carbon atoms in the molecule. Ethylation Ethylation is the formation of a compound by introduction of the ethyl group. The most widely practiced example of this reaction is the ethylation of benzene with ethylene to yield ethylbenzene, a precursor to styrene, which is a precursor to polystyrene. Approximately 24.7 million tons of ethylbenzene were produced in 1999. :: Many ethyl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoacids (e.g. esters of acetic acid, carbonic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
P-hydroxybenzoic Acid
4-Hydroxybenzoic acid, also known as ''p''-hydroxybenzoic acid (PHBA), is a monohydroxybenzoic acid, a phenolic derivative of benzoic acid. It is a white crystalline solid that is slightly soluble in water and chloroform but more soluble in polar organic solvents such as alcohols and acetone. 4-Hydroxybenzoic acid is primarily known as the basis for the preparation of its esters, known as parabens, which are used as preservatives in cosmetics and some ophthalmic solutions. It is isomeric with 2-hydroxybenzoic acid, known as salicylic acid, a precursor to aspirin, and with 3-hydroxybenzoic acid. Natural occurrences It is found in plants of the genus ''Vitex'' such as '' V. agnus-castus'' or '' V. negundo'', and in ''Hypericum perforatum'' (St John's wort). It is also found in '' Spongiochloris spongiosa'', a freshwater green alga. The compound is also found in ''Ganoderma lucidum'', a medicinal mushroom with the longest record of use. '' Cryptanaerobacter phenolicus'' is a b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paraben
Parabens are organic compounds that are commonly used as preservatives in cosmetic and pharmaceutical products. They are esters of parahydroxybenzoic acid (also known as 4-hydroxybenzoic acid). Chemistry Structure and structure Parabens are esters of ''para''-hydroxy''ben''zoic acid, from which the name is derived. Common parabens include methylparaben (E number E218), ethylparaben (E214), propylparaben (E216), butylparaben and heptylparaben (E209). Less common parabens include isobutylparaben, isopropylparaben, benzylparaben and their sodium salts. They are produced by the esterification of ''para''-hydroxybenzoic acid with the appropriate alcohol, such as methanol, ethanol, or n-propanol. ''para''-Hydroxybenzoic acid is in turn produced industrially from a modification of the Kolbe-Schmitt reaction, using potassium phenoxide and carbon dioxide. Biological mode of action Parabens are active against a broad spectrum of microorganisms. However, their antibacteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungicide
Fungicides are pesticides used to kill parasitic fungi or their spores. Fungi can cause serious damage in agriculture, resulting in losses of yield and quality. Fungicides are used both in agriculture and to fight fungal infections in animals, including humans. Fungicides are also used to control oomycetes, which are not taxonomically/genetically fungi, although sharing similar methods of infecting plants. Fungicides can either be contact, translaminar or systemic. Contact fungicides are not taken up into the plant tissue and protect only the plant where the spray is deposited. Translaminar fungicides redistribute the fungicide from the upper, sprayed leaf surface to the lower, unsprayed surface. Systemic fungicides are taken up and redistributed through the xylem vessels. Few fungicides move to all parts of a plant. Some are locally systemic, and some move upward. Most fungicides that can be bought retail are sold in liquid form, the active ingredient being present at 0.08% i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines. With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. In Europe and internationally, many additives are designated with E numbers, while in the United States, additives in amounts deemed safe for human consumption are designated as GRAS. Identification To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers, short for Europe numbers, 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 found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System for Food Additives, International Numbering System (INS) as deter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
