Food components stearic acid

On-line SFE-pSFC-FTIR was used to identify extractable components (additives and monomers) from a variety of nylons [392]. SFE-SFC-FID with 100% C02 and methanol-modified scC02 were used to quantitate the amount of residual caprolactam in a PA6/PA6.6 copolymer. Similarly, the more permeable PS showed various additives (Irganox 1076, phosphite AO, stearic acid - ex Zn-stearate - and mineral oil as a melt flow controller) and low-MW linear and cyclic oligomers in relatively mild SCF extraction conditions [392]. Also, antioxidants in PE have been analysed by means of coupling of SFE-SFC with IR detection [121]. Yang [393] has described SFE-SFC-FTIR for the analysis of polar compounds deposited on polymeric matrices, whereas Ikushima et al. [394] monitored the extraction of higher fatty acid esters. Despite the expectations, SFE-SFC-FTIR hyphenation in on-line additive analysis of polymers has not found widespread industrial use. While applications of SFC-FTIR and SFC-MS to the analysis of additives in polymeric matrices are not abundant, these techniques find wide application in the analysis of food and natural product components [395]. 

One of the most abundant SFA in many common foods (dairy, meat, palm and coconut oil) is palmitic acid (PA, 16 0). The amoimt of PA is the highest in palm oil (around 50%), but significant amounts of PA (25-26%) can also be foimd in butter, chicken fat, lard, beef and lamb fat, as well as in cocoa butter. Even olive oil, which is one of basic components of the healthy Mediterranean diet contains around 16% of PA [6]. Fiulhermore, PA is present in human milk with 20-25% of total fats. Overall, PA and stearic acid (18 0) are the most common dietary SFA and therefore they are also the major SFA in hiunan plasma and tissues. Their concentration in serum/plasma phospholipids and cholesterol esters reflect dietary high fat intake. 

Uses Externai iubricant for extruded PVC pipe, sheeting lubricant, binder, defoamer in foods component of other food additives Features Food grade Regulatory FDA 21CFR 172.860 kosher Properties Solid acid no. 203 iodine no. 0.8 sapon. no. 204 Glycon S-90 KFG [Lonza] them. Descrip. 90% Stearic acid CAS 57-11-4 EINECS/ELINCS 200-313-4... 

P. is always the by-product of - glycerol manufacturing due to self-condensation whereby several glycerol molecules are linked together under elimination of water (etherlinkages). Color problems and the lack of constant quality are, however, the reason not to use this by-product but to make p. in a separate process (alkali-catalyzed condensation of glycerol). Isolation and purification are accomplished by ketal formation with acetone. The properties and uses are similar to glycerol. - . esters of fatty acids find use as emulsifiers in cosmetics and food. Esters of p. with polyhydroxy stearic acid are modern solubilizer in oily components of skin preparations. Lit Ullmann (5.)A12,487... 

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