推荐产品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1901
蒸汽密度
7.52 (vs air)
化驗
99%
自燃溫度
809 °F
expl. lim.
1.05 %, 189 °F
7.73 %, 215 °F
折射率
n25/D 1.429-1.431 (lit.)
bp
258 °C (lit.)
mp
3 °C (lit.)
密度
1.16 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
clean
SMILES 字串
CC(=O)OCC(COC(C)=O)OC(C)=O
InChI
1S/C9H14O6/c1-6(10)13-4-9(15-8(3)12)5-14-7(2)11/h9H,4-5H2,1-3H3
InChI 密鑰
URAYPUMNDPQOKB-UHFFFAOYSA-N
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一般說明
三醋精是甘油和乙酸的三酯,天然存在于木瓜中。它主要用作冰淇淋、非酒精饮料和烘焙食品中的合成调味剂。
應用
- 用于锂离子电池的三乙酸甘油酯基阻燃高温电解质。: 本论文重点介绍了三醋酸甘油酯作为阻燃剂和高温稳定电解质成分在锂离子电池中的应用,提高了安全性和效率(Wu X et al., 2024)。
- 理解热熔挤出过程中对聚乙烯醇基体系可加工性至关重要的热、流变和机械参数的相互作用。: 研究了三醋酸甘油酯对热熔挤出中聚乙烯醇可加工性的影响,重点研究了其作为增塑剂改变热学和机械性质的作用(Hess F et al., 2024)。
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 1
閃點(°F)
298.4 °F - closed cup
閃點(°C)
148 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
其他客户在看
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 542-542 (1971)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 2822-2822 (1997)
Yannai S
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 7-7 (2012)
Hui Liu et al.
Journal of pharmaceutical sciences, 101(5), 1783-1793 (2012-02-10)
Although injectable depot-forming solutions have been commercialized, the factors that influence the overall release kinetics from such systems are still not fully understood. In this work, we address the effect of cosolvent on the issue of excessive burst release of
Seung Jun Choi et al.
Journal of agricultural and food chemistry, 57(23), 11349-11353 (2009-11-07)
Citral is widely used in the beverage, food, and fragrance industries for its characteristic flavor profile. However, it chemically degrades over time in aqueous solutions due to an acid-catalyzed reaction, which leads to loss of desirable flavor notes and formation
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