[3-hydroxy-2-[(Z)-octadec-9-enoyl]oxypropyl] docosanoate

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 甘油脂
• 英文名称: [3-hydroxy-2-[(Z)-octadec-9-enoyl]oxypropyl] docosanoate
• 化学式: C₄₃H₈₂O₅
• 分子量: 679.1
• InChiKey: LHGMPHPBDXDKNZ-NKFKGCMQSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  17.4
• 重原子数：
  48
• 可旋转键数：
  41
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.91
• 拓扑面积：
  72.8
• 氢给体数：
  1
• 氢受体数：
  5

文献信息

• FILLING FOR A BAKERY OR CHOCOLATE PRODUCT
  申请人：Generale Biscuit

  公开号：EP3190896A1

  公开（公告）日：2017-07-19
• [EN] FILLING FOR A BAKERY OR CHOCOLATE PRODUCT<br/>[FR] GARNITURE POUR UN PRODUIT DE BOULANGERIE OU DE CHOCOLAT
  申请人：GEN BISCUIT

  公开号：WO2016038155A1

  公开（公告）日：2016-03-17

  The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a temper hard fat and from 85 to 33 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36º C, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33º C and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4º C below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20º C, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20º C, and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend.