13039-39-9

Usage

Uses

Used in Surfactant Applications:
6-Octanoyl Sucrose is used as a surfactant for its ability to reduce surface tension and stabilize emulsions. Its surfactant properties make it suitable for use in various industries, such as cosmetics, pharmaceuticals, and food processing.
Used in Cosmetics Industry:
In the cosmetics industry, 6-Octanoyl Sucrose is used as an emulsifier for its ability to mix oil and water, creating stable emulsions. This helps in the formulation of various cosmetic products, such as creams, lotions, and serums.
Used in Pharmaceutical Industry:
In the pharmaceutical industry, 6-Octanoyl Sucrose is used as a solubilizing agent to improve the solubility of poorly water-soluble drugs. This enhances the bioavailability and effectiveness of the drug, making it easier for the body to absorb and utilize.
Used in Food Processing Industry:
In the food processing industry, 6-Octanoyl Sucrose is used as a stabilizer and emulsifier to improve the texture, consistency, and shelf life of food products. It helps in maintaining the stability of emulsions and preventing the separation of ingredients.

Upstream product

• 111-11-5 methyl octanate 
• 57-50-1 Sucrose 
• 134403-80-8 3-octanoyl-5-methyl-1,3,4-thiadiazole-2(3H)-thione 
• 108377-41-9 3-octanoylthiazolidine-2-thione 
• 818-44-0 vinyl octanoate 
• 124-07-2 Octanoic acid 
• 111-64-8 n-octanoic acid chloride 
• 106-32-1 octanoic acid ethyl ester 
• 2264-29-1 2,2,2-trifluoroethyl octanoate 

Relevant academic research and scientific papers

Shape dependence in the formation of condensed phases exhibited by disubstituted sucrose esters

We report on the self-organizing properties of sucrose esters that are di-(1′,6′, 1′,6, and 6,6′)-substituted with aliphatic chains of identical or different chain lengths and levels of saturation. For the materials possessing two saturated aliphatic chains, the compounds exhibited thermotropic lamellar smectic A phases. A remarkable new phase transition was observed for the di-octadecanoyl homologue in which one smectic A phase transformed into another with a continuous change in layer spacing, but with a discontinuous change in the correlation length. The incorporation of long cis-unsaturated chains led to increased cross-sectional areas of the chains relative to the sucrose head groups and, hence, columnar phases were observed.

Improved synthesis of sucrose fatty acid monoesters under ultrasonic irradiation

Sucrose fatty acid esters were synthesized by the transesterification of sucrose with aliphatic esters under ultrasound irradiation in good yield (≥73%). The optimum reaction conditions for the transesterification reaction include a molar ratio of sucrose to fatty acid ethyl ester of 2:1 and the use of a 13% mol anhydrous K2CO3 catalyst. The optimum reaction temperature was set at 70 °C, the optimum reaction time was 2 h, and the optimum reaction pressure was 11 kPa. The reaction had excellent monoester selectivity. The proportion of monoester (6-monoester + 6′-monoester) in the purified products was up to 92-95% via flash column chromatography over silica gel, the ratios of 6-monoester/6′-monoester are 2.1-2.7, and the sucrose monoesters were identified by HPLC-MS, NMR and IR.

Regioselective formation of 6-O-acylsucroses and 6,3′-di-O-acylsucroses via the stannylene acetal method

Regioselective formation of 6-O-acylsucroses and 6,3′-di-O-acylsucroses in one pot with good yields was achieved for the first time by a typical acylation method of sucrose via its dibutylstannylene acetal. Pure monoesters at OH-6 and diesters at OH-6,3′ obtained by these procedures were readily isolated by simple column chromatography, thus overcoming the main difficulties associated with regioselectivity, efficiency, and isolation techniques for the practical preparation. Explanations for the regioselectivities observed during this stannylene acetal-mediated reaction were also proposed based on the structures of the stannylene acetal in solution and the intramolecular migration of stannylenes.

Self-organizing properties of monosubstituted sucrose fatty acid esters: The effects of chain length and unsaturation

Three families of mono-substituted sucrose fatty acid esters were prepared by enzymatic and classical synthetic procedures, and their self-assembly and self-organizational properties were investigated by thermal polarised light microscopy, differential scanning calorimetry and X-ray diffraction. The properties were evaluated as a function of the fatty acid chain length. For the lower homologues of the series columnar liquid-crystalline stacking structures were found, whereas for the higher homologues, lamellar phases predominated. A model for the columnar stacking arrangement, consisting of a unique arrangement of the molecules which could lead to the creation of multiple internal ion channels between the hydrophobic interior and the hydrophilic exterior of the columns, is suggested.

Sucrose esterification under Mitsunobu conditions: Evidence for the formation of 6-O-acyl-3′,6′-anhydrosucrose besides mono and diesters of fatty acids

A series of sucrose monoesters and homogeneous or mixed diesters, which have various chain lengths and saturation levels, were prepared under Mitsunobu conditions with good regioselectivity. Among the anhydro derivatives arising from competitive intramolecular etherification, 3′,6′-anhydrosucrose 6-O-monoesters, which have never been reported, were identified.

Transesterification of Sucrose in Organic Medium: Study of Acyl Group Migrations

The tendency of the acyl groups located on the glucose part of sucrose fatty acid esters to undergo intramolecular migrations in organic medium and the regioselectivity of some transesterifications of sucrose were investigated by HPLC, in situ NMR spectroscopy and preparative methods. Extensive acylation on secondary positions of the glucose moiety followed by migrations is general for base catalysed transesterification. The stability of 3- and 6-O-acyl derivatives, two isomers being thermodynamically favored compared to others, was studied in a series of conditions. It is shown that the presence of water catalyzes the migration of the ester at OH-3 towards OH-6 in organic basic medium, whereas the ester at OH-6 appears more stable under either acidic or basic conditions.

Proteinase N-catalysed regioselective esterification of sucrose and other mono- and disaccharides

Crude Proteinase N was used as catalyst for the synthesis of carbohydrate (in particular sucrose) esters by transesterification of activated esters in organic solvents. Polymerisable or amphiphilic sucrose esters (methacrylates and laurates) were obtained

A new synthesis of 6-O-acylsucroses and of mixed 6,6'-di-O-acylsucroses

Various 6-O-acylsucroses were synthesized in good yields from unprotected sucrose in N,N-dimethylformamide and the appropriate 3-acylthiazolidine-2-thiones 6 or 3-acyl-5-methyl-1,3,4-thiadiazole-2(3H)-thiones 7.A selective ionization of the free sugar by

A new chemoenzymatic synthesis of 6'-O-acylsucroses

6'-O-acylsucroses were synthesized for the first time in two steps, including a new chemical selective acylation of free sucrose followed by an enzymatic hydrolysis of the 6-O-acylated by-products.