Glycerol 1-palmitate

Glycerol 1-palmitate - Names and Identifiers

Name	MONOPALMITIN
Synonyms	MONOPALMITIN 1-Palmitoylglycerol Glycerol 1-palmitate Glycerinfattyacidester 1-Monopalmitoylglycerol Glycerol 1-monopalmitate 2,3-Dihydroxypropyl palmitate 1,2,3-Propanetriol 1-hexandecanoyl ester (±)-hexadecanoicacid2,3-dihydroxypropylester
CAS	542-44-9
EINECS	208-812-9

Glycerol 1-palmitate - Physico-chemical Properties

Molecular Formula	C19H38O4
Molar Mass	330.5
Density	0.969±0.06 g/cm3(Predicted)
Melting Point	75 °C
Boling Point	451.3±25.0 °C(Predicted)
pKa	13.16±0.20(Predicted)
Storage Condition	-20°C
MDL	MFCD00042734
Physical and Chemical Properties	EPA Chemical Information Hexadecanoic acid, 2, 3-dihydroxypropiyl ester (542-44-9)

Glycerol 1-palmitate - Risk and Safety

WGK Germany	1
RTECS	MO1852000

Glycerol 1-palmitate - Reference

Reference

1. Zhang, Jianling, and Huanjun Huang. "miR-122-5p/KIF5B/AMPK/AKT regulatory network regulates the progression of NAFLD." American Journal of Translational Research 13.2 (2021): 696.Am J Transl Res. 2021; 13(6): 7426

Glycerol 1-palmitate - Nature

BRN

1728235

Last Update：2024-04-09 19:04:56

Glycerol 1-palmitate - Common food emulsifier

white to light yellow powder, block or semi-fluid, viscous body, odorless, tasteless, insoluble in water, but when mixed with hot water, it can be dispersed in water and emulsified, soluble in ethanol and hot fatty oil, HLB value 3.8, W/O emulsifier. General commodities have two specifications, mixed ester monoglyceride content of 40% ~ 60%, molecular distillation monoglyceride content of more than 90%.
Monopalmitate glycerol, also known as glycerin fatty acid ester, is the earliest and most widely used emulsifier. It can be used not only for the emulsification of oil and water, but also as a surfactant for defoaming purposes. Monoglyceride is a W/O emulsifier, which can be used as an O/W emulsifier when used alone or together with sucrose fatty acid ester due to its strong emulsifying ability. In beverages containing oil and protein, such as soybean milk, peanut milk and other beverages, distilled monoglyceride can improve solubility and stability, and has the effect of emulsification and emulsification stability. In ice cream, distilled monoglyceride mixed with 100% sucrose ester can improve the taste and quality of ice cream when the dosage is 0.1% ~ 0.3%.
Emulsifier (Emulsifier) is a food additive used to improve the stability of emulsion. The emulsifier has hydrophilic and lipophilic groups in the molecule, and is a surfactant that can significantly reduce the surface tension. The emulsifier is easy to form an interface layer or an adsorption layer at the interface of water and oil, which disperses one party well on the other, so that the two liquids that are not compatible with each other form a stable emulsion.
Commonly used food emulsifiers: calcium stearic acid, sodium stearic acid lactate, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitol anhydric fatty acid ester, mono-palmitic acid glycerin, sucrose fatty acid ester, soybean phospholipid, lactic acid mono-glyceryl ester, tartaric acid mono-glyceryl ester, succinic acid mono-glyceryl ester, etc.

Last Update：2024-04-09 18:58:34