[(2-Methylpiperidin-1-yl)methylene]bis(phosphonic acid) | 68291-11-2

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 有机膦酸及其衍生物
• 英文名称: [(2-Methylpiperidin-1-yl)methylene]bis(phosphonic acid)
• 英文别名: [(2-methylpiperidin-1-yl)-phosphonomethyl]phosphonic acid
• CAS: 68291-11-2
• 化学式: C₇H₁₇NO₆P₂
• 分子量: 273.16
• InChiKey: OHWRHQKXXJLTSO-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -4.1
• 重原子数：
  16
• 可旋转键数：
  3
• 环数：
  1.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  118
• 氢给体数：
  4
• 氢受体数：
  7

文献信息

• Preservative system for acidic beverages based on sequestrants
  申请人：PepsiCo, Inc.

  公开号：US10631557B2

  公开（公告）日：2020-04-28

  The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.

  本发明提供了用于高酸饮料产品的饮料防腐剂系统，以及包含该饮料防腐剂系统的饮料产品。饮料防腐剂系统可防止密封容器中的饮料在至少 16 周的时间内因微生物而变质。本发明减少或消除了对健康和/或环境造成影响的传统防腐剂的使用。构成本发明饮料防腐剂系统的各种成分以协同增效的方式共同发挥作用，减少了所需的防腐剂用量，因此与使用传统防腐剂的饮料相比，本发明饮料的感官效果更好。
• Preservative System For Acidic Beverages Based On Sequestrants
  申请人：Smith Richard T.

  公开号：US20100166917A1

  公开（公告）日：2010-07-01

  The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
• US9560871B2
  申请人：——

  公开号：US9560871B2

  公开（公告）日：2017-02-07