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CAS NO:8028-45-3
Oxystearin is used or intended for use as a crystallization inhibitor in vegetable oils and as a release agent in vegetable oils and vegetable shortenings, whereby the additive does not exceed 0.125 percent of the combined weight of the oil or shortening.
Origin:
Mixture of glycerides of stearic acid and other fatty acids.
Function & characteristics:
Metal scavenger and stabiliser (to prevent crystallisation in fats and oils).
Products:
Oils and fats, sugar, yeast products, etc.
Uses of Oxystearin:
Oxystearin is a crystallization inhibitor and release agent that is a modified fatty acid composed of the glycerides of partially oxidized stearic and other fatty acids.
Oxystearin is used in vegetable oils to prevent them from clouding in the refrigerator and in griddling fats and oils to prevent food from sticking to the frying pan.
Acid number: Maximum 15.
Iodine number: Maximum 15.
Saponification number: 225-240.
Hydroxyl number: 30-45.
Unsaponifiable material: Maximum 0.8 percent.
Refractive index (butyro): 60±1 at 48 °C.
The functions:
Antioxidant - Protects a food from deterioration caused by oxidation
Sequestrant - A substance which controls the availability of a cation
Mixture of glycerides of stearic acid and other fatty acids. Metal scavenger and stabiliser (to prevent crystallisation in fats and oils). Found in oils and fats, sugar, yeast products, etc. Acceptable Daily Intake: Up to 25 mg/kg body weight. Side effects: None known in the concentrations used. The body treats it as fat. Although commercially (nearly always) prepared from vegetable oil, fatty acids of animal origin (incl. pork) cannot be excluded.
Function:
-Antifoaming Agent
-Crystallization Inhibitor
-Release Agent
-Sequestrant
Chemical & Physical Properties:
Density: 1.4±0.1 g/cm3
Boiling Point: 380.7±37.0 °C at 760 mmHg
Molecular Formula: C12H6Cl4
Molecular Weight: 291.988
Flash Point: 188.4±23.9 °C
Exact Mass: 289.922363
LogP: 6.00
Vapour Pressure: 0.0±0.8 mmHg at 25°C
Index of Refraction: 1.612
Characteristics
Oxystearin is a mixture of glycerides, partially oxidized by stearic acid and other fatty acids.
Oxystearin has a waxy character. In the food industry, it is used for the undesirable formation of crystals and turbidity or as a sequestrant and defoamer.
Uses of Oxystearin:
Oxystearin acts as an emulsifier against the undesirable formation of crystals and turbidity in vegetable oils.
Oxystearin also prevents them from burning during frying and baking.
Oxystearins application can also be found in bakery products, where it is used as a carrier and lubricant.
Oxystearin has the property of binding iron and copper ions, thus preventing their reactions with other substances that would otherwise cause loss of color, texture or rancidity.
Oxystearin also acts as a defoamer in the production of beet sugar and yeast.
Production:
Oxystearin is produced by reacting hydrogenated vegetable oil at elevated temperatures.
Description E387 - Oxitearin
Oxystearin is a mixture of gliserides that are partially oxidized by stearic acid in other acids.
Oxystearin is very difficult to find out how to make it.
Use of E387 - Oxitearin
Antioxidant - One of the most important ones is a potato and a potato.
Sekvestrant - Daha fazla bilgi için bkz.
Emulsifier - Are substances that allow the formation of a homogeneous mixture of two or more otherwise immiscible liquid phases or that maintain this mixture (they are similar substances)
Defoamer - These are substances that prevent foaming or reduce foaming
PROPERTIES:White crystalline powder
Description:Mixture of glycerides of stearic acid and other fatty acids. Metal scavenger and stabiliser (to prevent crystallisation in fats and oils). Found in oils and fats, sugar, yeast products, etc.
SYNONYMS:
3,3',4,4'-PCB
DV8650000
3,4,3',4'-Tetrachloro-biphenyl
MFCD00055251
1,1'-Biphenyl, 3,3',4,4'-tetrachloro-
2051251
3,3',4,4'-Tetrachlorobiphenyl
PCB No 77
Y2I6546TMI
Glycerides, oxidized
Oxidized glyceride
Oxystearin
UNII-FO9EW58FQ4
