Detail of "25496-92-8"

CAS Number:
25496-92-8
Name:
Sucrose oleate
Molecular Structure:
Formula:
C₃₀H₅₄O₁₂
Molecular Weight:
606.74256
Synonyms:
[(2R,3R,4S,5S)-3,4-dihydroxy-5-(hydroxymethyl)-5-[(2R,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-oxolan-2-yl]methyl (Z)-octadec-9-enoate;
EINECS:
247-041-2
Density:
1.25 g/cm³
Boiling Point:
767.4 °C at 760 mmHg
Flash Point:
237.8 °C

Display：

Sucrose Oleate

580 Integral
580

Tel:86-755-82996865

Address:1306Azhongshen garden futian district shenzhen china

Sucrose oleate CAS 25496-92-8 Uses: Emulsifier, wetting/dispersing agent

376 Integral
376

Tel:81 3 3283 6111

Address:Mitsubishi Bldg., 2-5-2, Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan

Please post your buying leads,so that our qualified suppliers will soon contact you!
*Required Fields

Stability of emulsion films stabilized by esters of fatty acids with sucrose: Stability of emulsion films stabilized by esters of fatty acids with sucrose. Babak, V. G.; Vodchaeva, N. N.; Dekhtyarenko, N. G.; Chlenov, V. A. (NPO "Vitaminy", Moscow, USSR). Khim.-Farm. Zh., 19(1), 81-4 (Russian) 1985. CODEN: KHFZAN. ISSN: 0023-1134. DOCUMENT TYPE: Journal CA Section: 63 (Pharmaceuticals) The effect of di- and monoesters of capric, palmitic and oleic acids with sucrose on the stability of emulsion films was investigated. An app. for measuring the interactions between liqs. at interfaces was described. The stability of the microscopic emulsified films was expressed by the lifetime (t) of films up to coalescence. Differences in stabilizing ability of the surfactants detd. by their equil. concns. are in keeping with the results obtained by phase sepn. of the emulsions. Knowing the effective initial concns. of surfactants used as stds., it is possible to evaluate the effective initial concns. of any of these surfactants used. The effective equil. concns. of sucrose monooleate [25496-92-8] and sucrose monocaproate [61358-54-1] are 1.6- and 53-fold higher than the concns. of Tween 80 (used as std.). The effectiveness of the emulsifiers decreased when the no. of CH2 groups was <18 or >20.

Method of peeling treatment of fruits or vegetables: Method of peeling treatment of fruits or vegetables. Otsuka, Shigeru; Mori, Zenichi; Tominaga, Tetsuhiko; Tamura, Junichi; Shimoda, Yoshio; Takeuchi, Takashi; Oku, Masakazu; Mori, Kan (Kao Soap Co., Ltd., Japan). S. African ZA 7602555 14 Mar 1977, 26 pp. (Unavailable). (South Rica). CODEN: SFXXAB. CLASS: IC: A23N. PRIORITY: JP 75-52192 30 Apr 1975. DOCUMENT TYPE: Patent CA Section: 17 (Foods) Fruits are peeled in an alkali soln. contg. 2 nonionic surfactants, one with a hydrophile-lipophile balance (HLB) of >9 and the other with a HLB <9. The surfactants include polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, glycerol fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Thus, Citrus unshiu fruits were immersed in hot water for 2 min, the outer peel was removed, and 300 g segmented fruit was placed in 600 g water contg. 5% NaOH, 0.1% sucrose monooleate [25496-92-8] and 0.05% sorbitan monolaurate [1338-39-2] at 30.degree. for 20 min to give 100% peeling of the segments with no broken segments.