calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: calcium;2-(2-octadecanoyloxypropanoyloxy)propanoate
• 化学式: C48H86CaO12
• 分子量: 895.3
• InChiKey: OEUVSBXAMBLPES-UHFFFAOYSA-L

计算性质

• 辛醇/水分配系数(LogP)：
  9.34
• 重原子数：
  61
• 可旋转键数：
  42
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.88
• 拓扑面积：
  186
• 氢给体数：
  0
• 氢受体数：
  12

文献信息

• Dermocosmetic Preparations
  申请人：Wunsch Thomas

  公开号：US20080220031A1

  公开（公告）日：2008-09-11

  The present invention relates to dermocosmetic compositions comprising a compound comprising the structural element of the formula I where the radical Z has the following meaning: H, C 1 -C 22 alkyl group, C 6 -C 10 -aryl group, C 1 -C 22 -alkoxy group or a C 6 -C 10 -O-aryl group substituted by a C 1 -C 22 -alkyl or C-C 22 -alkoxy group, and the radicals R 1 to R 6 , independently of one another, have the following meaning: H, C 1 -C 22 -alkyl group, C 6 -C 10 -aryl group, O, OH, C 1 -C 22 -alkoxy group or a C 6 -C 10 -O-aryl group substituted by a C 1 -C 22 -alkyl or C 1 -C 22 -alkoxy group, it being possible for R 5 and R 6 to be bridged in such a way that a five- to eight-membered ring is formed and, in the case of a five-membered ring, this ring may be part of an oligomer as a result of covalent bonds at positions 3 and 4. The invention furthermore relates to the use of said compounds in dermocosmetic formulations and the use of the dermocosmetics according to the invention for reducing skin or hair damage caused by free radicals. The invention furthermore relates to the use of the compounds according to the invention for increasing the stability of dermocosmetic formulations.

  本发明涉及一种皮肤化妆品组合物，包括一个化合物，该化合物包含公式I的结构元素，其中基团Z的含义如下：H，C1-C22烷基，C6-C10芳基，C1-C22烷氧基或C6-C10-O-芳基，该芳基被C1-C22烷基或C-C22烷氧基取代；基团R1至R6，彼此独立，其含义如下：H，C1-C22烷基，C6-C10芳基，O，OH，C1-C22烷氧基或C6-C10-O-芳基，该芳基被C1-C22烷基或C1-C22烷氧基取代。其中R5和R6可以被桥接，形成五至八元环，如果是五元环，则该环可能作为寡聚物的一部分，由于在3和4位置的共价键而成。此外，本发明还涉及使用该化合物在皮肤化妆品配方中的应用，以及本发明中的皮肤化妆品用于减少由自由基引起的皮肤或头发损伤的应用。本发明还涉及使用本发明中的化合物来增加皮肤化妆品配方的稳定性。
• COSMETIC PREPARATIONS BASED ON MOLECULARLY IMPRINTED POLYMERS
  申请人：Wendel Volker

  公开号：US20100048737A1

  公开（公告）日：2010-02-25

  The present invention relates to cosmetic or dermatological formulations comprising at least one active compound, at least one polymer which is molecularly imprinted in the presence of this active compound and at least one fatty phase.

  本发明涉及至少包含一种活性化合物、至少一种在存在该活性化合物的情况下分子印迹的聚合物和至少一种脂肪相的化妆品或皮肤学配方。
• Yeast derivative to improve bread quality
  申请人：GIST-BROCADES N.V.

  公开号：EP0588426A1

  公开（公告）日：1994-03-23

  The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a reducing agent and/or enzyme preparations having amylase, hemicellulase, oxido reductase and /or protease activities.

  本发明涉及一种通过添加酵母衍生物（最好与还原剂和/或具有淀粉酶、半纤维素酶、氧化还原酶和/或蛋白酶活性的酶制剂结合使用）来改善面团流变特性和烘焙产品品质的方法。
• Process for obtaining improved structure build-up of baked products
  申请人：PURATOS N.V.

  公开号：EP0790003A1

  公开（公告）日：1997-08-20

  The present invention is related to a process for obtaining improved structure build-up of baked products comprising the steps of incorporating into a dough sufficient amount of exopolysaccharides, said exopolysaccharides showing in a solution a rise in viscosity with time and thereafter maintaining the achieved viscosity. The present invention is also related to new dextrans and new micro-organisms producing them, and the dough and baked products containing these dextrans.

  本发明涉及一种改善烘焙产品结构的工艺，包括以下步骤：在面团中加入足量的外多糖，所述外多糖在溶液中随着时间的推移粘度升高，随后保持所达到的粘度。 本发明还涉及新的葡聚糖和产生这些葡聚糖的新微生物，以及含有这些葡聚糖的面团和烘焙产品。
• Verfahren zur Herstellung granulierter Backmittel
  申请人：Henkel Kommanditgesellschaft auf Aktien

  公开号：EP0867116A2

  公开（公告）日：1998-09-30

  Vorgeschlagen wird ein Verfahren zur Herstellung granulierter Backmittel, bei dem man wasserfreie bzw. praktisch wasserfreie Backrohstoffe, enthaltend Mehl- bzw. kohlenhydrathaltige Rohstoffe, Emulgatoren, und Enzyme durch gleichzeitige Vermischung und Extrusion bei 15 bis 60 °C in stückige Zubereitungen überführt.

  提出了一种生产颗粒状烘焙剂的工艺，在这种工艺中，含有面粉或含碳水化合物的原料、乳化剂和酶的无水或几乎无水的烘焙原料，通过在 15 至 60 °C的温度下同时混合和挤压，转化成块状制剂。