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CAS NUMBER: 190524-47-1
Stearoyl inulin is a natural soluble dietary fiber that comes from roots of the chicory plant.
Stearoyl inulin is a carbohydrate composed of many units of fructose joined together (a polysaccharide).
Stearoyl inulin is a traditional component of the human diet.
Stearoyl inulin is naturally present in fruit and vegetables like onions, leek, bananas and garlic, among many other plants.
Stearoyl inulins are the main commercial source for inulin.
For this reason, Stearoyl inulin is often labelled as chicory root fiber.
Stearoyl inulin has significant, scientifically-proven health benefits.
Stearoyl inulin can be applied to develop tasty, healthy food products.
Besides fiber enrichment Stearoyl inulin can be used to replace sugar and fat while improving taste and mouthfeel.
Stearoyl inulin is a natural storage carbohydrate present in more than 36,000 species of plants, including agave, wheat, onion, bananas, garlic, asparagus, Jerusalem artichoke, and chicory.
Stearoyl inulin with content ≥90% and sweetness ≤10%, is white fine powder extracted from Jerusalem Artichoke through washing, crushing, extracting, filtration and spray dry etc, and has easy dissolution in water.
Stearoyl inulin is widely used in food, medical, dietary supplement in like US, EU and Japan as ideal prebiotic and fat replacer.
Stearoyl Inulin is a rare cosmetic ingredient, with about 0.05% of the products in our database containing it.
Stearoyl inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory.
Stearoyl inulins belong to a class of dietary fibers known as fructans.
Stearoyl inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes.
Most plants that synthesize and store Stearoyl inulin do not store other forms of carbohydrate such as starch.
In the United States in 2018, the Food and Drug Administration approved Stearoyl inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products.
Using Stearoyl inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate.
Stearoyl inulin is a natural storage carbohydrate present in more than 36,000 species of plants, including agave, wheat, onion, bananas, garlic, asparagus, Jerusalem artichoke, and chicory.
For these plants, Stearoyl inulin is used as an energy reserve and for regulating cold resistance.
Because Stearoyl inulin is soluble in water, Stearoyl inulin is osmotically active.
Certain plants can change the osmotic potential of their cells by changing the degree of polymerization of inulin molecules by hydrolysis.
By changing osmotic potential without changing the total amount of carbohydrate, plants can withstand cold and drought during winter periods.
Stearoyl inulin was discovered in 1804 by German scientist Valentin Rose.
He found “a peculiar substance” from Inula helenium roots by boiling-water extraction.
In the 1920s, Irvine used chemical methods like methylation to study the molecular structure of inulin, and he designed the isolation method for this new anhydrofructose.
During studies of renal tubules in the 1930s, researchers searched for a substance that could serve as a biomarker that is not reabsorbed or secreted after introduction into tubules.
Richards introduced Stearoyl inulin because of Stearoyl inulins high molecular weight and its resistance to enzymes.
Stearoyl inulin is used to determine glomerular filtration rate of the kidneys.
Stearoyl inulin is a heterogeneous collection of fructose polymers.
Stearoyl inulin consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety, which are linked by β(2,1) bonds.
The degree of polymerization (DP) of standard Stearoyl inulin ranges from 2 to 60.
After removing the fractions with DP lower than 10 during manufacturing process, the remaining product is high-performance inulin.
Some articles considered the fractions with DP lower than 10 as short-chained fructo-oligosaccharides, and only called the longer-chained molecules inulin.
Because of the β(2,1) linkages, Stearoyl inulin is not digested by enzymes in the human alimentary system, contributing to Stearoyl inulins functional properties: reduced calorie value, dietary fiber, and prebiotic effects.
Without color and odor, Stearoyl inulin has little impact on sensory characteristics of food products.
Stearoyl inulin has 35% of the sweetness of sucrose, and Stearoyl inulins sweetening profile is similar to sugar.
Standard inulin is slightly sweet, while high-performance inulin is not.
Stearoyl inulins solubility is higher than the classical fibers.
When thoroughly mixed with liquid, inulin forms a gel and a white creamy structure, which is similar to fat.
Stearoyl inulins three-dimensional gel network, consisting of insoluble submicron crystalline inulin particles, immobilizes large amount of water, assuring its physical stability.
Stearoyl inulin can also improve the stability of foams and emulsions.
Nonhydrolyzed inulin can also be directly converted to ethanol in a simultaneous saccharification and fermentation process, which may have potential for converting crops high in inulin into ethanol for fuel.
Stearoyl inulin is a naturally occurring, indigestible and non-absorbable oligosaccharide produced by certain plants with prebiotic and potential anticancer activity.
Stearoyl inulin stimulates the growth of beneficial bacteria in the colon, including Bifidobacteria and Lactobacilli, thereby modulating the composition of microflora.
Stearoyl inulin creates an environment that protects against pathogens, toxins and carcinogens, which can cause inflammation and cancer.
In addition, fermentation of Stearoyl inulin leads to an increase in short-chain fatty acids and lactic acid production, thereby reducing colonic pH, which may further control pathogenic bacteria growth and may contribute to inulin's cancer protective properties.
Stearoyl inulin has been used in physiologic investigation for determination of the rate of glomerular function.
Stearoyl inulin is a coenzyme involved in the metabolism of fatty acids.
Stearoyl inulin is an Stearoyl inulin chain that participates in an unsaturation reaction.
The reaction is catalyzed by the Stearoyl inulin desaturase, which is located in the endoplasmic reticulum.
Stearoyl inulin forms a cis-double bond between the ninth and tenth carbons within the chain to form the product oleoyl-CoA.
Stearoyl inulin was used in the synthesis of 4-fluoroceramide.
Stearoyl inulin was also used in the preparation of shimofuridin analogs: 2′-O-(4-O-stearoyl-alpha-L-fucopyranosyl)thymidine and -uridine.
The plant source is an easy-to-work emulsifier that allows Stearoyl inulin to produce from milky lotions to thicker-dense creams.
Training is added to the oil phase.
Strong emollient - restorative child creams with very small texture are obtained.
5%-10% is applied.
Industrial Stearoyl inulin is primarily performed upon fatty alcohols in order to generate fatty alcohol ethoxylates (FAE's), which are a common form of nonionic surfactant (e.g. octaethylene glycol monododecyl ether).
Such Stearoyl inulins may be obtained by the hydrogenation of fatty acids from seed oils, or by hydroformylation in the Shell higher olefin process.
The reaction proceeds by blowing ethylene oxide through the alcohol at 180 °C and under 1-2 bar of pressure, with potassium hydroxide (KOH) serving as a catalyst.
The process is highly exothermic (ΔH -92 kJ/mol of ethylene oxide reacted) and requires careful control to avoid a potentially disastrous thermal runaway.
The starting materials are usually primary alcohols as they react ~10-30x faster than do secondary alcohols.
Typically 5-10 units of ethylene oxide are added to each alcohol, however ethoxylated alcohols can be more prone to Stearoyl inulin than the starting alcohol, making the reaction difficult to control and leading to the formation of a product with varying repeat unit length (the value of n in the equation above).
Better control can be afforded by the use of more sophisticated catalysts, which can be used to generate narrow-range ethoxylates.
Stearoyl inulins are considered to be a high production volume (HPV) chemical by the US EPA.
Stearoyl inulin is sometimes combined with propoxylation, the analogous reaction using propylene oxide as the monomer.
Both reactions are normally performed in the same reactor and may be run simultaneously to give a random polymer, or in alternation to obtain block copolymers such as poloxamers.
Stearoyl inulin is more hydrophobic than ethylene oxide and its inclusion at low levels can significantly affect the properties of the surfactant.
In particular Stearoyl inulins which have been 'capped' with ~1 propylene oxide unit are extensively marketed as low-foaming surfactants.
Stearoyl inulin is mainly used in the manufacture of detergents, soaps and cosmetics such as shampoo and shaving cream.
Soaps are not made directly from Stearoyl inulin, but indirectly from the saponification of triglycerides, which are composed of Stearoyl inulin esters.
Stearoyl inulin (Stearoyl inulin) esters with ethylene glycol, glycol stearate and glycol distearate are used to create a pearly effect in shampoos, soaps and other cosmetic products.
They are added to the product in a molten state and allowed to crystallize under controlled conditions.
Detergents are derived from amides and quaternary alkylammonium derivatives of Stearoyl inulin.
Lubricants, softeners and separators
Given the soft texture of the sodium salt, which is the main component of soap, other salts are also useful for their lubricating properties.
Stearic acid is an essential component of grease. Stearate salts of zinc, calcium, cadmium and lead are used to soften PVC.
Stearoyl inulin is used together with castor oil to prepare softeners in textile sizing.
Stearic acid is heated and mixed with caustic potash or caustic soda. Related salts are also commonly used as release agents, e.g. in automobile tire production.
For example, a piece of gypsum can be used to cast from a mold or waste mold and to make a mold from a clay with an original shell.
In this use, powder Stearoyl inulin (Stearoyl inulin) is mixed with water and the suspension is brushed onto the surface to be separated after casting.
This reacts with the calcium in the plaster to form a thin layer of calcium stearate that acts as a release agent.
USES:
-skin conditioning
-skin conditioning - emollient
-surfactants
-surfactant - emulsifying
-Use as dispersing agent, emulsifying agent.
-Use as film-forming agent.
-Use as lubricant.
-Conditioning agent
-emollient
-emulsifying agent in personal care products
CLASSIFICATIONS:
-Emollient
-Emulsifying
-Skin conditioning
-Surfactant
FUNCTIONS:
-Emollient: Softens and softens the skin
-Emulsifying agent: Promotes the formation of intimate mixtures between immiscible liquids by modifying the interfacial tension (water and oil)
-Skin care agent: Keeps the skin in good condition
-Surfactant: Reduces the surface tension of cosmetics and contributes to the uniform distribution of the product during its use
CHARACTERISTICS:
-excellent film-forming
-emulsifying
-dispersing
-lubricating abilities
APPLICATIONS:
-Cosmetics
-Pharmaceutical
FUNCTIONS:
-SKIN CARE:
Keeps the skin in good condition
-SKIN CARE (Softening):
Makes the skin smooth and supple
-SURFACTANT (EMULSIFYING) - EMULSIFIER:
Enables the formation of finely divided mixtures of oil and water (emulsions)
-SURFACTANT (CLEANING):
Washing-active substance for cleaning skin, hair and / or teeth
-Emulsifier
-Softening Agent
-Surfactant
-Thickener
-Viscosity Modifier
BENEFITS:
-Jellification of Cyclomethicone
-Stabilization of Water in Silicone Emulsion
-Rheological Modification of Wax
CHARACTERISTICS:
-Appearance: Powder
-Physical State: Solid
-Solubility: Soluble in hot alcohol, ether, acetone, and chloroform (50 mg/ml). Insoluble in water.
-Storage: Store at -20° C
-Melting Point: 57° C
-Boiling Point: >300° C
-Density: ~1.0 g/cm3 (Predicted)
-Refractive Index: n20D 1.47 (Predicted)
-IC50 :LNCaP cell: IC50 = >0.1 mM (human)
-pK Values :pKa: 13.16 (Predicted)
PROPERTIES:
-Quality Level: 200
-assay: 97%
-refractive index: n20/D 1.454 (lit.)
-bp: 174-178 °C/2 mmHg (lit.)
-mp: 21-22 °C (lit.)
-density: 0.897 g/mL at 25 °C (lit.)
-SMILES string: CCCCCCCCCCCCCCCCCC(Cl)=O
-InChI: 1S/C18H35ClO/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h2-17H2,1H3
-InChI key: WTBAHSZERDXKKZ-UHFFFAOYSA-N
SPECIFICATIONS:
-Purity / Analysis Method: >97.0%(GC)(T)
-Physical State (20 deg.C): Liquid
-Storage Temperature: 0-10°C
-Store Under Inert Gas: Store under inert gas
-Condition to Avoid: Moisture Sensitive,Heat Sensitive
-Reaxys Registry Number: 639784
-PubChem Substance ID: 87575907
-SDBS (AIST Spectral DB): 21585
-MDL Number: MFCD00000744
APPEARANCE:
-white powder
SOLUBILITY:
-soluble in water to insoluble in water.
-Solubility is related to esterification degree.
STABILITY:
stable
SYNONYM:
Inulin Powder
Inulin - Liquid
EINECS 232-684-3
Liquid Agave Inulin
Inulin [USP:BAN]
AI3-19506
Inulin and sodium chloride
UNII-JOS53KRJ01
Inulin-oligofructose enriched
JOS53KRJ01
DB00638
78089-EP2272846A1
78089-EP2277868A1
78089-EP2277869A1
78089-EP2277870A1
78089-EP2308866A1
78089-EP2374791A1
Stearoyl inulin chloride
UNII-MYP8E32GM2
octadecanoic acid chloride
Stearoyl chloride, 97%
MYP8E32GM2
Stearic chloride
MFCD00000744
n-Octadecanoyl chloride
Stearic acetyl chlorine(18 acetyl chlorine)
HSDB 5576
EINECS 204-004-5
BRN 0639784
1-octadecanoyl chloride
PubChem21364
ACMC-1C29P
SCHEMBL177408
DTXSID9051583
ANW-16523
SBB067952
ZINC86050959
AKOS015907690
AS-39887
BP-30115
S0404
EN300-90229
A802648
Q27284300
Stearoyl chloride, technical, >=90% (GC), strongly brown
UNII-R7N8Y0XMX7 component WTBAHSZERDXKKZ-UHFFFAOYSA-N
TRADE NAME:
Octadecanoyl chloride (9CI)
Stearic chloride
Stearinsaeurechlorid
Stearoyl chloride
Stearoyl chloride (6CI, 7CI, 8CI)
Stearyl chloride
2-Ethylhexyl Phosphate (mono/Di-ester) Styrenated Phenol(ethoxylated) Phospate
Lauryl alcohol (ethoxylated) Phosphate Phenol (ethoxylated) phosphate
Tridecyl alcohol phosphate Allyl alcohol (ethoxylated) phosphate
Tridecyl alcohol (ethoxlated) Phoshpate Hydroxyethyl methacrylate phosphate
Cetyl Alcohol Phosphate Methacrylic acid (ethoxylated) phosphate
Oleyl alcohol Phosphate Methacrylic acid (propoxylated) phosphate
MISCELLANEOUS
Amides Octyl betaine
Coco Monoethanol amide (CMEA) Cocoamidopropyl betaine
Coco Diethanol amide (CDEA) Soya amidopropyl betaine
CMEA-3,5EO moles
Oleic Diethanolamide Amine Oxides
Stearic Diethanolamide Lauryl amine oxide
Cocofatty acid Aminoethyl ethanolamide 6EO Octyl amine oxide
Carboxylic Acids & salts
Oleth-5EO Carboxylic acid Monomer Esters
PEG600 Di Carboxylic acid Behnyl alcohol ethoxylated Methacrylate (BEM)
Imidazolines (DETA/AEEA) CSA ethoxylated Methacrylate (CEM)
Oleic Imidazoline Styrenated Phenol ethoxylated Methacrylate (SEM)
Coconut Imidazoline Lauryl alcohol ethoxylated Methacrylate (LEM)
Triazines (H2R Scavengers) Monomer Phosphates
Monoethanol amine Triazine (50-75%) Methacrylic acid ethoxylated phosphate
Mono Methylamine Triazine (40%) Methacrylic acid propoxylated phosphate
Carbamates Other copolymers
Sodium Dimethyl Dithio carbamate (SDMDC)-40% Phenol-formaldehyde resins
Potassium DimethylDithio carbamate (KDMDC)-40% Urea-formaldehyde resins
Ethylene Bis Dithio Carbamate (NABAM)-40% Melamine formaldehyde resins
Dimethyl amine Epichlorihydrin copolymers
Betaines Phosphonates
Coco Betaine Amino tris (methylene phosphonic acid)-50%
