PRODUCTS

MONTANIC ACID

CAS NUMBER: 506-48-9

EC NUMBER: 208-041-8

MOLECULAR FORMULA: CH3(CH2)26CO2H

MOLECULAR WEIGHT: 424.74

Montanic acid is a saturated fatty acid isolated and detected mainly in montan wax.
Montanic acid ethylene glycol esters and glycerol esters are used as protective layer on fruit skins and coating on foods.

Montanic acid is known as E number reference E912.
Montanic acid is a straight-chain saturated fatty acid that is octacosane in which one of the terminal methyl groups has been oxidised to the corresponding carboxy group.

Montanic acid has a role as a plant metabolite.
Montanic acid is a straight-chain saturated fatty acid and an ultra-long-chain fatty acid.

Montanic acid is a conjugate acid of an octacosanoate.
Montanic acid is a natural product found in Cyanthillium cinereum, Samanea saman, and other organisms with data available.

Montanic acid is a very-long-chain fatty acid found in human brain and visceral organs.
Montanic acid is a higher aliphatic primary acids purified from sugar-cane wax that has been shown to inhibit platelet aggregation induced ex vivo by addition of agonists to platelet-rich plasma (PRP) of rats, guinea pigs, and healthy human volunteers.

Montanic acid (from the Latin word capra, meaning "goat"), also known under the systematic name Montanic acid, is a saturated fatty acid and carboxylic acid with the structural formula CH3(CH2)6CO2H.
Montanic acid is a colorless oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell and taste.

Salts and esters of Montanic acid are known as octanoates or caprylates.
Montanic acid is a common industrial chemical, which is produced by oxidation of the C8 aldehyde.

Montanic acids compounds are found naturally in the milk of various mammals and as a minor constituent of coconut oil and palm kernel oil.
Two other acids are named after goats via the Latin word capra: caproic acid (C6) and capric acid (C10).

Together, these three fatty acids comprise 15% of the fatty acids in goat milk fat.
Montanic acid is the common name for the eight-carbon straight-chain fatty acid known by the systematic name Montanic acid.

Montanic acid is found naturally in coconuts and breast milk.
Montanic acid is an oily liquid with a slightly unpleasant rancid taste that is minimally soluble in water.

Montanic acid is used commercially in the production of esters used in perfumery and also in the manufacture of dyes .
Montanic acid can be found in numerous foods such as Prunus (Cherry, Plum), pineapple sages, black raspberries, and shallots.

Montanic acid is found to be associated with medium-chain acyl-CoA dehydrogenase deficiency, which is an inborn error of metabolism.
Montanic acid is one of the fatty acidsTrusted Source found in coconut oil.

Montanic acid’s a medium-chain fatty acid believed to have potent antibacterial, antifungal, and anti-inflammatory properties.
These properties may make Montanic acid a helpful remedy for many conditions.

Some research suggests it can be useful in managing yeast infections, skin conditions, digestive disorders, and high cholesterol.
Montanic acids use as a disinfectant may also help lower the risk of antibiotic resistance.

Montanic acid can be taken Montanic acid by mouth or apply it to your skin.
Montanic acid is used commercially in the production of esters used in perfumery and also in the manufacture of dyes.

Montanic acid is an antimicrobial pesticide used as a food contact surface sanitizer in commercial food handling establishments on dairy equipment, food processing equipment, breweries, wineries, and beverage processing plants.
Montanic acid is also used as disinfectant in health care facilities, schools/colleges, animal care/veterinary facilities, industrial facilities, office buildings, recreational facilities, retail and wholesale establishments, livestock premises, restaurants, and hotels/motels.

Montanic acid is used as an algicide, bactericide, fungicide, and herbicide in nurseries, greenhouses, garden centers, and interiors, and on ornamentation.
Products containing Montanic acid are formulated as soluble concentrate/liquids and ready-to-use liquids.

Montanic acid plays an important role in the body's regulation of energy input and output, a function which is performed by the hormone ghrelin.
The sensation of hunger is a signal that the body requires an input of energy in the form of food consumption.

Ghrelin stimulates hunger by triggering receptors in the hypothalamus.
In order to activate these receptors, ghrelin must undergo a process called acylation in which it acquires an -OH group, and Montanic acid provides this by linking at a specific site on ghrelin molecules.

Other fatty acids in the same position have similar effects on hunger.
The acid chloride of Montanic acid is used in the synthesis of perfluoroMontanic acid.

Montanic acid is taken as a dietary supplement.
In the body, Montanic acid would be found as octanoate, or unprotonated Montanic acid.

Some studies have shown that medium-chain triglycerides (MCTs) can help in the process of excess calorie burning, and thus weight loss; however, a systematic review of the evidence concluded that the overall results are inconclusive.
Also, interest in MCTs has been shown by endurance athletes and the bodybuilding community, but MCTs have not been found to be beneficial to improved exercise performance

Montanic acid has been studied as part of a ketogenic diet to treat children with intractable epilepsy.
Montanic acid is currently being researched as a treatment for essential tremor.

Montanic acid appears as a colorless to light yellow liquid with a mild odor.
Burns, but may be difficult to ignite.

Montanic acid is a saturated medium-chain fatty acid with an 8-carbon backbone.
Montanic acid is found naturally in the milk of various mammals and is a minor component of coconut oil and palm kernel oil.

Montanic acid is a straight-chain saturated fatty acid that is heptane in which one of the hydrogens of a terminal methyl group has been replaced by a carboxy group.
Montanic acid is also known as Montanic acid.

Montanic acid has a role as an antibacterial agent, a human metabolite and an Escherichia coli metabolite.
Montanic acid is a straight-chain saturated fatty acid and a medium-chain fatty acid.

Montanic acid is a conjugate acid of an octanoate.
Montanic acid is an eight carbon fatty acid, which is found in palm, coconut oil and milk.

Montanic acid is used to treat candidiasis and bacterial infections. Montanic acid has antibacterial and antifungal properties.
Montanic acid is used in nutritional supplementation.

Montanic acid is used in the production of esters, which finds application in perfumery and also dyes manufacture.
Montanic acid is used as a food contact surface sanitizer in commercial food handling, as a dietary supplement and as disinfectant in health care facilities, recreational facilities, livestock premises and industrial facilities.

Montanic acids acid chloride is used in the synthesis of perfluoroMontanic acid.
Montanic acid is found naturally in coconuts and breast milk.

Montanic acid is an oily liquid with a slightly unpleasant rancid taste that is minimally soluble in water.
Montanic acid is used commercially in the production of esters used in perfumery and also in the manufacture of dye.

Montanic acid is an eight-carbon chain fatty acid, also known systematically as Montanic acid.
Montanic acid is found naturally in coconuts and breast milk.

Montanic acid is an oily liquid with a slightly unpleasant rancid-like smell that is minimally soluble in water.
Montanic acid (8 carbon atoms), from the Latin word caper, meaning goat, is a saturated fatty acid (no double bond so in shorthand 8:0) member of the sub-group called medium chain fatty acids (MCFA), from 6 to 12 carbon atoms.

Flavouring agent, defoamer, lubricant, binder and antimicrobial preservative in cheese wraps Montanic acid is the common name for the eight-carbon saturated fatty acid known by the systematic name Montanic acid.
Montanic acid is found naturally in the milk of various mammals, and it is a minor constituent of coconut oil and palm kernel oil.

Montanic acid is an oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell.
Montanic acid is found in many foods, some of which are salad, mango, ice cream, and anise.

Montanic acids acid chloride is used in the synthesis of perfluoroMontanic acid.
Just as Montanic acid may help manage yeast infections, it may also be beneficial for certain skin conditions.

This is largely thanks to its antibacterial and antimicrobial properties, which help it kill off bacteria that live in the skin.
Coconut oil can improve the symptoms of certain skin disorders by moisturizing and soothing the skin.

One 2019 test-tube studyTrusted Source found that virgin coconut oil may help suppress inflammatory markers and enhance skin barrier function.
Montanic acids come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution.

Montanic acid is a modified starch.
Montanic acid is obtained by esterification of food starch with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate in accordance with good manufacturing practice.

Montanic acid may additionally be subjected to acid enzyme, or bleaching treatment in accordance with good manufacturing practice.
Montanic acid is a modified starch.

Montanic acid is obtained by esterification of food starch with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate in accordance with good manufacturing practice.
Montanic acid may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.

Montanic acid is made by treating starch with phosphoric acid, orthophosphates, or tripolyphosphates, causing phosphorylation and partial hydrolysis of the starch.
As a food additive, Montanic acid is used as an emulsifier, a stabilizer, and a thickener.

Montanic acid has a greater capacity to hold water than native starch, thus allowing it to act as a stabilizer in foods.
Montanic acid can also act as an emulsifier by surrounding oil droplets and suspending them in water.

Lastly, Montanic acids cause starch-starch repulsions which allow rupture of the starch granules and thus increase the viscosity of the food.
This is how Montanic acid acts as a thickening agent.

Montanic acid is typically found in foods like salad dressings, puddings, soups, sauces, coffee, and pie fillings.
Montanic acid is produced by integrating orthophosphate acid substituents with monostarch.

Montanic acid is one of the segments of modified starch used in various food products such as low-calorie margarine, milkshakes, food concentrates, thermized cottage cheese, puddings, cold jelly desserts, dressings, sauces, and soups.
Montanic acid with the salts of sodium triphosphate, potassium phosphate, or sodium phosphate or phosphorous acid and is used to reduce retrogradation.

Montanic acids for relatively high revenue share, followed by Western Europe Montanic acid market.
Montanic acid is a modified starch shaped, produced and manufactured by means of oxygenation of high excellence quality native tapioca starch with a changed variety of oxidizing agents and oxidized starch as are attained.

Montanic acid have smaller chain sizes and length than native starches.
Montanic acid advances whiteness and decreases microbiological content.

Montanic acid reduces the propensity and tendency to retro-gradation.
Manufacturing and producing soft bodied gels of high clearness.

Montanic acids are the finest and best thickener for applications requiring and needful gels of low inflexibility and rigidity.
Montanic acid improves adhesion in batters and breading.

Thinned and diluted resolutions of highly quality oxidized starches remain strong and clear on lengthy and prolonged storage, manufacturing and making them suitable for many applications.
Montanic acids have the versatility to be pasted through any cooking system and will improve printability, pick, ring crush, fiber lay, fold, mullen and tensile.

Montanic acids are ideal for use as a coating base or in the coating itself.
In a coating formulation, Montanic acids can provide improved ink holdout, gloss, reduced picking and controlled binder migration.

Montanic acid spacoxy is derived from high quality maize / tapioca starch.
Montanic acid is used extensively in paper processing applications and for in-surface sizing in sizing press.

Montanic acid has excellent binding properties and is used as coating binder.
Montanic acid imparts a starch film and thereby covers surface fibers, giving the paper superior writing as well as printing properties.

Montanic acid, as the name suggests, is modified starch produced by means of oxygenation of starch with a variety of oxidizing agents.
Montanic acids have shorter chain lengths than native starches.

Montanic acids improves whiteness and reduces microbiological content.
Montanic acids weaken the hydrogen bond and reduce the retrogradation tendency.

Producing soft- bodied gels of high clarity, Montanic acids are the best thickener for applications requiring gels of low rigidity.
Montanic acids are used in paper production, on the basis of primary and secondary semi-finished products, for bulking and surface sizing of paper and board, increasing strength and improving the quality of paper and board.

Montanic acids are used for yarn softening in the textile industry.
Montanic acids are used in the construction industry for the production of insulation cardboard and acoustic tiles.

Montanic acids are used in wafer cups for crispiness and as a thickener.
Montanic acid is widely used in the manufacturing of paper.

Montanic acid is a modified starch formulation with controlled viscosity and extra strong film properties.
Montanic acid find wide application in the field of paper.

Montanic acid has a variety of applications.
Montanic acid is used to improve HPLC separation of organic acids and bases and to synthesize halohydrin palmitates.

Additionally, Montanic acid is studied for its potential use as a pediculicide and has been shown to be effective against louse infestations.
Montanic acid is an emollient with moisturizing properties that may also be used as a cosmetic stabilizer.

When found in combination with phenoxyethanol these two ingredients work together as an anti-microbial.
Montanic acid is a reaction which takes place when the amylopectin or amylose chains is cooked.

Montanic acid is a potential pediculicide and is useful for treating head louse infestation clinically.
Montanic acid, also known as octamethylene glycol, is a diol with the molecular formula HO(CH2)8OH.

Montanic acid is a white crystalline solid at room temperature and pressure.
Montanic acid is used as a monomer in the synthesis of some polymers such as polyesters and polyurethanes.

Montanic acid has bacteriostatic and bacteriacidal properties which make it a useful preservative.
Montanic acid is also used in coating materials, slurries, paper mills and water circulation systems for the effective preservation against bacteria and fungi.[1]

As with other fatty alcohols, octane-1,8-diol is used in cosmetics as an emollient and humectant.
Montanic acid is used in cosmetics, perfumes, ink, essence and in UV coating.

Montanic acid acts as a precursor in the synthesis of polymer and in the manufacture of pharmaceuticals.
Montanic acid is a multifunctional additive which can be used as viscosity regulating, wetting agent and skin conditioning agent that lends moisturization, emollience and wetting properties to many cosmetic solutions.
Montanic acid also functions as a stabilizer and has been shown to increase the antimicrobial activity of other preservatives.

USES:

Montanic acid is a useful lubricant compound for preparing flame-retardant and antibacterial sound-insulating tape.
Montanic acid is one of the components of the fruit of Hippophae rhamnoides.

Montanic acid is also present in the aerial.
Montanic acid is the common name for the eight-carbon saturated fatty acid known by the systematic name Montanic acid.

Montanic acid is found naturally in the milk of various mammals, and it is a minor constituent of coconut oil and palm kernel oil.
Montanic acid is an oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell and taste.

Montanic acid also known as hexylacetic acid,n-Montanic acid, octylie acid, and octic acid, is a colorless oily liquid fatty acid with a melting point of 16 DC.
Montanic acid is found in butter, coconut oil, and other fats.

Montanic acid is used in manufacturing drugs and dyes.
Montanic acid is the common name for Montanic acid, CH3(CH2)6COOH, a saturated fatty acid.

As an eight carbon compound Montanic acid is among the fatty acids considered to be of short or medium chain length.
Montanic acid is a colorless, oily liquid having a mildly unpleasant odor and a burning, rancid taste.

Montanic acid is only slightly soluble in water (68 mg per 100 mL at 20°C).
Montanic acid is a natural component of coconut and palm nut oils and butter fat.

Montanic acid has also been identified in trace amounts in beer, brandy distillate, the essential oil of fermented Russian black tea leaves, and raw soybeans.
Montanic acid is produced by fermentation and fractional distillation of the volatile fatty acids present in coconut oil.

Montanic acid has a mildly unpleasant odor and a burning, rancid taste. Montanic acid is also reported as having a faint, fruity–acid odor and slightly sour taste.
Montanic acid is the common name for Montanic acid, CH3(CH2)6COOH, a saturated fatty acid.

As an eight-carbon compound, Montanic acid is a reaction which takes place when the amylopectin or amylose chains is cooked. is among the fatty acids considered to be of short or medium chain length.
Montanic acid is a flavoring agent considered to be a short or medium chain fatty acid.

Montanic acid occurs normally in various foods and is commercially prepared by oxidation of n-octanol or by fermentation and fractional distillation of the volatile fatty acids present.
Montanic acid is used in maximum levels, as served, of 0.13% for baked goods; 0.04% for cheeses; 0.005% for fats and oils, frozen dairy desserts, gelatins and puddings, meat products, and soft candy; 0.016% for snack foods; and 0.001% or less for all other food categories.

Montanic acid is also termed Montanic acid.
Montanic acid is used commercially in the production of esters used in perfumery and also in the manufacture of dyes.

Montanic acid is also used in the treatment of some bacterial infections.
Due to Montanic acids relatively short chain length Montanic acid has no difficulty in penetrating fatty cell wall membranes, hence its effectiveness in combating certain lipid-coated bacteria, such as Staphylococcus aureus and various species.

PROPERTIES:

-Quality Level: 200

-assay: ≥98%

-form: powder

-mp: 91-93 °C (lit.)

-solubility: chloroform: soluble 50 mg/mL, clear, colorless

-SMILES string: CCCCCCCCCCCCCCCCCCCCCCCCCCCC(O)=O

-InChI: 1S/C28H56O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21-22-23-24-25-26-27-28(29)30/h2-27H2,1H3,(H,29,30)

-InChI key: UTOPWMOLSKOLTQ-UHFFFAOYSA-N

PROPERTIES:

-Min. Purity Spec: 98%

-Physical Form (at 20°C): White powder

STORAGE:

Store long-term in a cool, dry place.

SYNONYM:

506-48-9
n-Montanic acid
octacosoic acid
UNII-4BKL1A0KJY
4BKL1A0KJY
CHEBI:31001
n-octacosanoate
MFCD00002812
C28:0
octacosanoicacid
octacosoate
Octacosansaeure
octaeicosanoic acid
Octacosancarbonsaeure
1-Montanic acid
EINECS 208-041-8
n-octaeicosanoic acid
NSC 407311
ACMC-209kos
Montanic acid,synthetic
SCHEMBL49866
CH3-[CH2]26-COOH
CHEMBL2261064
DTXSID2075051
ZINC6920382
LMFA01010028
NSC407311
AKOS015892943
Montanic acid, synthetic, >=98%
MCULE-6672401492
NSC-407311
FT-0706014
M1342
C21933