Caprylic acid molecular formula C21 H40 O5, relative molecular mass: 372.54, is made by using coconut oil or palm kernel oil, mountain cane oil and other oils as raw materials, hydrolyzed, fractionated, cut, to obtain caprylic acid, capric acid and glycerol esterification, and then deacidification, dehydration, decolorization. Colorless and odorless, transparent and clear, good stability, resistant to storage, stable at low temperatures: easy to mix with ethanol, isopropanol, chloromethane, glycerin and other solvents.
Glyceryl caprylate is widely used in fragrances:
Glyceryl capricate was listed as a food additive in China's GB2760-86 "Sanitary Standard for the Use of Food Additives" in 1986, and was listed in China's GB12943-90 "Sanitary Standard for the Use of Food Additives" in 1990. In 1998 glycerol capricate was approved to expand its use, allowing this product to be used in flavors and fragrances.
Glyceryl caprylate due to low freezing point, low viscosity (only half of vegetable oil, about 25-31cp.25 ° C), the product is colorless and odorless, clear and transparent, good oxygen stability, plus it has good compatibility with other oils, esters and flavors and fragrances, will not interfere with the fragrance of the fragrance, in the fragrance can be used as the base of the flavor, dissolving agent, diluent, stabilizer, in the emulsion flavor has been widely used, is the emulsion of the fragrance in the oil base and color spreading agent.
!["Glyceryl caprylate supply" The specific role of glyceryl caprylate in chocolate[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)