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CAS No 5793-94-2 , calcium

  • Name: calcium
  • Synonyms: Calcium stearoyl lactylate;calcium; EINECS 227-335-7; Calcium stearoyl-2-lactylate;Calcium verate;2-(2-octadecanoyloxypropanoyloxy)propanoate;
  • CAS Registry Number:
  • Flash Point: 166.2°C
  • Boiling Point: 532.7°Cat760mmHg
  • Density: g/cm3
  • Flash Point: 166.2°C
  • EINECS: 227-335-7
  • Molecular Weight: 895.26724
  • InchiKey: OEUVSBXAMBLPES-UHFFFAOYSA-L
  • InChI: InChI=1S/2C24H44O6.Ca/c2*1-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-22
    (25)29-21(3)24(28)30-20(2)23(26)27;/h2*20-21H,4-19H2,1-3H3,(H,26,
    27);/q;;+2/p-2
  • Molecular Formula: C48H86CaO12
  • Molecular Structure:CAS No:5793-94-2 calcium

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5793-94-2 Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1)

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5793-94-2 Octadecanoic acid,2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt (2:1)

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5793-94-2 CALCIUM STEAROYL LACTYLATE

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References of calcium
Title: Calcium Stearyl-2 Lactylate
CAS Registry Number: 5793-94-2
CAS Name: Octadecanoic acid 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, calcium salt
Synonyms: stearic acid ester with lactate of lactic acid calcium salt; calcium stelate
Trademarks: Verv-Ca
Molecular Formula: C48H86CaO12
Molecular Weight: 895.27
Percent Composition: C 64.40%, H 9.68%, Ca 4.48%, O 21.45%
Literature References: Use in improving the mixing characteristics of flour: Thompson, Buddemeyer, Cereal Chem. 31, 296 (1954); in improving whipping and baking properties of dried egg whites: Gorman, Keith, US 2919992 (1960 to Seymour Foods). Metabolism: J. C. Phillips et al., Food Cosmet. Toxicol. 19, 7 (1981).
Properties: Free flowing, nonhygroscopic powder. Sparingly sol in water. pH of a 2% aq suspension 4.7.
Use: Dough conditioner in yeast-leavened bakery products; emulsifier in cosmetic and pharmaceutical industry.