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Merck
CN

W261416

Sigma-Aldrich

月桂酸

greener alternative

natural, ≥98%, FCC, FG

别名:

十二烷酸, ABL, 月桂酸

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About This Item

线性分子式:
CH3(CH2)10COOH
CAS号:
分子量:
200.32
FEMA编号:
2614
Beilstein:
1099477
EC 号:
欧洲委员会编号:
12c
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
8.012
NACRES:
NA.21

生物来源

Cocos nucifera

质量水平

等级

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.210

蒸汽压

1 mmHg ( 121 °C)
50 mmHg ( 210 °C)

检测方案

≥98%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

bp

225 °C/100 mmHg (lit.)

mp

44-46 °C (lit.)

密度

0.883 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

coconut

致敏芳香化合物

no known allergens

环保替代产品分类

性状检查

fatty

SMILES字符串

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

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一般描述

我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品,在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。
月桂酸是椰子油中含量最丰富的脂肪酸。它也是中国米酒和甜奶油的主要风味成分之一。月桂酸通常用于润滑剂,也可用于可食性涂层配方。

应用


  • 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).

象形图

Corrosion

警示用语:

Danger

危险声明

预防措施声明

危险分类

Eye Dam. 1

WGK

WGK 1

闪点(°F)

closed cup

闪点(°C)

closed cup

个人防护装备

Eyeshields, Gloves, type N95 (US)


分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

  4. What is the Department of Transportation shipping information for this product?

    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  5. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 608-608 (2012)
Influence of free fatty acids on sweet cream butter flavor. J
McDaniel MR, et al.
Journal of Food Science, 34(3), 251-254 (1969)
Edible coatings for lightly processed fruits and vegetables.
Baldwin EA, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(1), 35-38 (1995)
Coconut oil as base oil for industrial lubricants-evaluation and modification of thermal, oxidative and low temperature properties.
Jayadas NH and Prabhakaran Nair K.
Tribology International, 39(9), 873-878 (2006)
A study on characteristic flavor compounds in traditional Chinese rice wine?Guyue Longshan rice wine
Cao Y, et al.
Journal of the Institute of Brewing, 116(2), 182-189 (2010)

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