Detail of > 36291-32-4
- CAS Number:
- 36291-32-4
- Name:
1,2,3-Propanetricarboxylic acid, 2-hydroxy-, monoester with 1,2,3-propanetriol
- Formula:
- C9H14O9
- Molecular Structure:
- Synonyms:
- citric acid, monoester with glycerol;Monoglvceride citrate
- Molecular Weight:
- 266.20206
- Density:
- 1.635g/cm3
- Boiling Point:
- 598.2°Cat760mmHg
- Flash Point:
- 236°C
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Reference
- Effect of the physicochemical properties of emulsifiers on the stability of reverse emulsions
- Effect of the physicochemical properties of emulsifiers on the stability of reverse emulsions. Babak, V. G.; Chekmareva, I. B.; Dekhtyarenko, N. D.; Petrova, M. K.; Paronyan, V. Kh. (Vses. Zaochn. Inst. Prom., Moscow, USSR). Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., (1), 44-6 (Russian) 1984. CODEN: IVUPA8. ISSN: 0579-3009. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The effect of monoglyceride ester emulsifiers MG-LK (citric acid monoglyceride) [36291-32-4], MG-DV (diacetylvinyl acid monoglyceride) [52854-71-4], MGS (stearic acid monoglyceride) [31566-31-1], succinylated Na-SMGS and T-2 (polyglycerol ester) [54578-26-6] emulsifiers on the stability of model reverse emulsions (20% emulsion of water in heptane solns. of emulsifiers) was studied. By their soly. in water (Cw), the emulsifiers were in the order of T-2, MG-LK, Na-SMGS, MGS, and MG-DV, and by soly. in heptane (Ch): Na-SMGS, MGS, MG-DV, MG-LK, T-2. The efficacy of emulsifiers was highest with the lowest Ch/Cw value and the highest CH (T-2, MG-LK). The efficacy of Na salts of succinylated monoglycerides was low.
- Improvement of dough with emulsifier-bound glutens
- Improvement of dough with emulsifier-bound glutens. Inoue, Seijiro; Ota, Yoshinori; Egi, Tadashi (Kyowa Hakko Kogyo Co., Ltd., Japan). Jpn.Chemicals with cas numbers 36291-32-4 and 18200-72-1 also play role. Kokai Tokkyo Koho JP 61162127 A2 22 Jul 1986 Showa, 7 pp. (Japan) CODEN: JKXXAF. CLASS: ICM: A21D002-08. ICS: A21D002-24. APPLICATION: JP 85-3734 12 Jan 1985. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) A combination of activated gluten in (NH4)OH soln. and anionic emulsifying agent added to a dough improves the handling of the dough. The dough stretches well and is readily placed in molds. Thus, 200 g 10% Na stearoyl lactate soln. was added to a suspension consisting of 300 g gluten, 400 mL H2O, and 20 mL 28% NH3-water. This mixt. was spray-dried. This powder was added at 2.4% to a flour dough, and the properties of the dough were studied. .
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