Eicosanoic acid, 2-[[(9Z)-1-oxo-9-octadecen-1-yl]oxy]-3-[(1-oxooctadecyl)oxy]propyl ester | 67877-82-1

• 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: Eicosanoic acid, 2-[[(9Z)-1-oxo-9-octadecen-1-yl]oxy]-3-[(1-oxooctadecyl)oxy]propyl ester
• 英文别名: [3-octadecanoyloxy-2-[(Z)-octadec-9-enoyl]oxypropyl] icosanoate
• CAS: 67877-82-1
• 化学式: C₅₉H₁₁₂O₆
• 分子量: 917.5
• InChiKey: OCYFAHIHWCVZKS-QVTSOHHYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  25.3
• 重原子数：
  65
• 可旋转键数：
  57
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.92
• 拓扑面积：
  78.9
• 氢给体数：
  0
• 氢受体数：
  6

文献信息

• High melting point sunflower fat for confectionary
  申请人：Consejo Superior De Investigaciones Científicas (CSIC)

  公开号：EP2319329A1

  公开（公告）日：2011-05-11

  The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat content at temperatures higher than 30ºC, even higher than cocoa butter or other high saturated tropical fats with a similar disaturated triacylglycerol content due to the presence of disaturated triacylglycerols rich in stearic acid, and improved melting point due to the presence of arachidic and behenic acids in these disaturated triacylglycerols, being at the same time healthier that actual fats made from palm, palm kernel and coconut oils, or hydrogenated and trasesterified vegetable oils.

  本发明基于以下发现：通过对向日葵高硬脂酸油和高油酸油进行干燥或溶剂分馏，并选择性地加入调和硬脂结晶，可获得硬脂油脂，在温度高于 30ºC 时具有较高的固体脂肪含量，甚至高于可可脂或其他具有类似不饱和三酰甘油含量的高饱和热带油脂，这是因为其中存在富含硬脂酸的不饱和三酰甘油、由于富含硬脂酸的不饱和三酰甘油的存在，其固体脂肪含量甚至高于可可脂或其他具有类似不饱和三酰甘油含量的高饱和热带油脂，并且由于这些不饱和三酰甘油中花生酸和山嵛酸的存在，其熔点得到改善，同时比由棕榈油、棕榈仁油和椰子油或氢化和三酯化植物油制成的实际油脂更健康。
• HIGH MELTING POINT SUNFLOWER FAT FOR CONFECTIONARY
  申请人：Consejo Superior De Investigaciones Científicas (CSIC)

  公开号：EP2490550A1

  公开（公告）日：2012-08-29
• US9072309B2
  申请人：——

  公开号：US9072309B2

  公开（公告）日：2015-07-07
• [EN] HIGH MELTING POINT SUNFLOWER FAT FOR CONFECTIONARY<br/>[FR] GRAISSE DE TOURNESOL À POINT DE FUSION ÉLEVÉ POUR CONFISERIE
  申请人：CONSEJO SUPERIOR INVESTIGACION

  公开号：WO2011048169A1

  公开（公告）日：2011-04-28

  The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat content at temperatures higher than 30°C, even higher than cocoa butter or other high saturated tropical fats with a similar disaturated triacylglycerol content due to the presence of disaturated triacylgiycerols rich in stearic acid, and improved melting point due to the presence of arachidic and behenic acids in these disaturated triacylgiycerols, being at the same time healthier that actual fats made from palm, palm kernel and coconut oils, or hydrogenated and trasesterified vegetable oils.