CAS: 26402-26-6
Molecular Formula: C11H22O4
Molecular Weight: 218.29
Appearance: Colorless to brown liquid
EINECS: 247-668-1
Synonyms: Glycerylcaprylate;monooctanoin; octanoicacid,monoesterwith; Octanoicacid,monoesterwith1,2,3-propanetriol; OCTANOIN; MONOCAPRYLIN; 1-MONOOCTANOYL-RAC-GLYCEROL; 1-MONOOCTANOYL GLYCEROL
Glycerylcaprylate is light yellow or light yellow transparent liquid, odorless. A slight smell of coconut. Insoluble in water, dispersible with water shaking. Soluble in ethanol, ethyl acetate, chloroform and other hydrogen chloride and benzene. The melting point of MONOCAPRYLIN is 40℃, and it is easily soluble in organic solvents such as ethanol. Like fat in the body, it can be catabolized and eventually become carbon dioxide and water, without any accumulation and adverse reactions.
| ITEM | STANDARD |
| Colour | Colorless to brown |
| Appearance | Oily to very viscous liquid |
| Acid Value mg KOH/g | ≤6.0 |
| Iodine Value gI2/100g | ≤3.0 |
| Saponification mg KOH/g | 200-240 |
| Lead Value mg/kg | ≤2.0 |
Glycerylcaprylate CAS 26402-26-6 is a new kind of non-toxic and efficient broad-spectrum preservative. It has an inhibitory effect on gramella, mold and yeast. China Heilongjiang Light Industry Institute in 1995 successful pilot test, through a variety of food anticorrosion tests, the effect is obvious. When the concentration of 0.05% ~ 0.06% was added to the meat products, the bacterial mold yeast was completely inhibited; Using 0.04% in raw section, the shelf life increased from 2 days to 4 days compared with control group; When used in lactone tofu, it has the same effect. China’s GB2760-1996 regulations can be used for bean filling, cake, moon cake, wet cut, the maximum usage of 1g/kg; The meat sausage is 0.5 g/kg
25kg/drum
