己二酸钙 | 7486-40-0

• 物质功能分类: 有机原料 - 羧酸类化合物及衍生物
• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 脂肪酰基
• 中文名称: 己二酸钙
• 中文别名: 5,6-二甲基-1-(5-O-磷羧基-α-D-呋喃核糖基)-1H-苯并咪唑
• CAS: 7486-40-0
• 化学式: C6H10CaO4
• 分子量: 186.22
• InChiKey: LCINJNCGZLFOTM-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.34
• 重原子数：
  11
• 可旋转键数：
  5
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.67
• 拓扑面积：
  74.6
• 氢给体数：
  2
• 氢受体数：
  4

文献信息

• Polycyclic dihydroxy compound and methods for preparation
  申请人：Raj Tilak T.

  公开号：US20070123713A1

  公开（公告）日：2007-05-31

  A process of forming a polycyclic dihydroxy compound is described. The polycyclic dihydroxy compound has Formula (I) wherein R 1 , R 2 and R 3 are independently at each occurrence selected from the group consisting of a cyano functionality, a halogen, an aliphatic functionality having 1 to 10 carbons, a cycloaliphatic functionality having 3 to 10 carbons, and an aromatic functionality having 6 to 10 carbons; and wherein each occurrence of “n”, “m”, and “p” independently has a value of 0, 1, 2, 3, or 4. Also described are polycyclic dihydroxy compounds of Formula (I) in which the phthalimide group is meta to the triaryl-substituted carbon.

  描述了一种形成多环二羟基化合物的过程。该多环二羟基化合物的化学式为（I），其中R1、R2和R3在每次出现时独立地选择自氰基、卤素、具有1至10个碳原子的脂肪基、具有3至10个碳原子的环脂肪基和具有6至10个碳原子的芳香基的群组中的一种功能基；且“n”、“m”和“p”的每次出现独立地具有0、1、2、3或4的值。还描述了化学式（I）中邻苯二甲酰亚胺基团位于三芳基取代碳的情况下的多环二羟基化合物。
• Fiber satiety compositions
  申请人：Aimutis R. William

  公开号：US20070082029A1

  公开（公告）日：2007-04-12

  Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents.

  本文提供了包括一种或多种阴离子可溶性纤维的可摄入组合物。可摄入组合物可以是固体或液体形式。在某些情况下，固体可摄入组合物包括一种挤出食品产品，例如脆脆的，其中包括一种或多种阴离子可溶性纤维。还提供了可以包括一种或多种海藻酸盐阴离子可溶性纤维和一种或多种果胶阴离子可溶性纤维的液体可摄入组合物。提供了制备可摄入组合物的方法，以及使用可摄入组合物的方法，例如诱导饱腹感或增加胃内容物的粘度。
• METHODS OF POLYMER PREPARATION USING POLYCYCLIC DIHYDROXY COMPOUNDS
  申请人：Kamps Henk Jan

  公开号：US20070260033A1

  公开（公告）日：2007-11-08

  Disclosed herein is a process for preparing a polymer comprising structural units derived from polycyclic dihydroxy compound having Formula (I), wherein R 1 is selected from the group consisting of a cyano functionality, a nitro functionality, an aliphatic functionality having 1 to 10 carbons, an aliphatic ester functionality having 2 to 10 carbons, a cycloaliphatic ester functionality having 4 to 10 carbons and an aromatic ester functionality having 4 to 10 carbons; R 2 is selected from the group consisting of a cyano functionality, a nitro functionality, an aliphatic ester functionality having 2 to 10 carbons, a cycloaliphatic ester functionality having 4 to 10 carbons and an aromatic ester functionality having 4 to 10 carbons; and each R 3 and R 4 , at each occurrence, can be the same or different and are independently at each occurrence an aliphatic functionality having 1 to 10 carbons or a cycloaliphatic functionality having 3 to 10 carbons, “n” is an integer having a value 0 to 4 and “m” is an integer having a value 0 to 4. The process comprises subjecting a polycyclic dihydroxy compound of Formula (I) to polymerization.

  本文公开了一种制备聚合物的方法，其中该聚合物的结构单元源自具有式（I）的多环二羟基化合物，其中R1选自以下组中的一种：具有1至10个碳的脂肪族官能团、具有2至10个碳的脂肪族酯官能团、具有4至10个碳的环脂肪族酯官能团、具有4至10个碳的芳香族酯官能团、氰基官能团和硝基官能团；R2选自以下组中的一种：具有2至10个碳的脂肪族酯官能团、具有4至10个碳的环脂肪族酯官能团、具有4至10个碳的芳香族酯官能团、氰基官能团和硝基官能团；每个R3和R4，在每次出现时可以相同或不同，并且在每次出现时都是独立的，可以是具有1至10个碳的脂肪族官能团或具有3至10个碳的环脂肪族官能团，“n”是一个整数，其值为0到4，“m”是一个整数，其值为0到4。该方法包括将式（I）的多环二羟基化合物进行聚合。
• Process for the preparation of an emulsion composition
  申请人：ASAHI DENKA KOGYO KABUSHIKI KAISHA

  公开号：EP0251020A1

  公开（公告）日：1988-01-07

  The emulsion composition of the present invention has 2.0 -12.0 of pH and contains fat, water, acetylated tartaric acid esters of monoglycerides and base and/or salt. Another emulsion composition of the present invention has 2.0 - 12.0 pH and contains fat, water, and the salt of acetylated tartaric acid esters of monoglycerides. The emulsion compositions of the present invention have good characteristics for use in confectionery, bread and noodle.

  本发明的乳液组合物的 pH 值为 2.0 -12.0，含有脂肪、水、单甘油酯的乙酰化酒石酸酯和碱和/或盐。本发明的另一种乳液组合物的 pH 值为 2.0 - 12.0，含有脂肪、水和乙酰化酒石酸单甘酯的盐。本发明的乳液组合物具有良好的特性，可用于糖果、面包和面条。
• Salt substitute and foodstuffs containing same
  申请人：Chugai Seiyaku Kabushiki Kaisha

  公开号：EP0291980A1

  公开（公告）日：1988-11-23

  A salt substitute comprising whey minerals which is produced by reducing lactose and protein from whey, an alkali metal salt, and optionally an alkaline earth metal salt is disclosed. A seasoning which is prepared by combining the salt substitute with at least one sweetener, protein hydrolyzate, amino acid and/or nucleic acid-related substance, as well as a foodstuff containing the salt substitute are also disclosed. The salt substitute produced by the method described herein has salty taste comparable to that of the common salt when used in the same way of the common salt, and allows the sodium ion intake to be lowered while keeping the taste of the foodstuff unchanged.

  本发明公开了一种由乳清矿物质（通过还原乳清中的乳糖和蛋白质生产）、碱金属盐和可选碱土金属盐组成的代盐。本发明还公开了一种调味料，该调味料是通过将代盐与至少一种甜味剂、蛋白水解物、氨基酸和/或核酸相关物质结合而制备的，本发明还公开了一种含有代盐的食品。 本文所述方法制备的代盐在以与普通盐相同的方式使用时具有与普通盐相当的咸味，可在保持食品口味不变的情况下降低钠离子摄入量。