추천 제품
생물학적 소스
palm oil
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.860
FDA 21 CFR 173.340
vapor pressure
1 mmHg ( 121 °C)
50 mmHg ( 210 °C)
분석
≥98%
bp
225 °C/100 mmHg (lit.)
mp
44-46 °C (lit.)
density
0.883 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
fatty
SMILES string
CCCCCCCCCCCC(O)=O
InChI
1S/C12H24O2/c1-2-3-4-5-6-7-8-9-10-11-12(13)14/h2-11H2,1H3,(H,13,14)
InChI key
POULHZVOKOAJMA-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Lauric acid is the most abundant fatty acid present in coconut oil. It is also one of the main flavor constituents of Chinese rice wine and sweet cream butter. Lauric acid is commonly used in lubricants and also in edible-coating formulations.
애플리케이션
- Deep Eutectic Solvent Self-Assembled Reverse Nanomicelles for Transdermal Delivery of Sparingly Soluble Drugs.: This paper discusses the development of deep eutectic solvent-based nanomicelles for enhancing the transdermal delivery of poorly soluble drugs, with potential applications in drug delivery systems (Li et al., 2024).
- An Eco-Friendly and High-Yield Extraction of Rare Earth from the Leaching Solution of Ion Adsorbed Minerals.: Presents an eco-friendly method for extracting rare earth elements from leaching solutions, emphasizing the role of lauric acid in improving the extraction process (Yu et al., 2024).
신호어
Danger
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Eye Dam. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
348.8 °F - closed cup
Flash Point (°C)
176 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
이미 열람한 고객
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 608-608 (2012)
Edible coatings for lightly processed fruits and vegetables.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(1), 35-38 (1995)
Influence of free fatty acids on sweet cream butter flavor. J
Journal of Food Science, 34(3), 251-254 (1969)
A study on characteristic flavor compounds in traditional Chinese rice wine?Guyue Longshan rice wine
Journal of the Institute of Brewing, 116(2), 182-189 (2010)
Coconut oil as base oil for industrial lubricants-evaluation and modification of thermal, oxidative and low temperature properties.
Tribology International, 39(9), 873-878 (2006)
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.