L-Malic Acid Cas: 97-67-6
| Catalog Number | xwm 91143 |
| Khoom npe | L-Malic acid |
| CAS | 97-67-6 : kuv |
| Molecular Formula | HOOCCH(OH)CH2COOH |
| Molecular Luj | 134.09 Nws |
| Cov ntaub ntawv khaws cia | Ambient |
| Harmonized tariff Code | 29181998 ib |
Khoom Specification
| Qhov tshwm sim | Dawb crystalline hmoov |
| Assay | 99% min |
| Cia Kub | +20 ° C |
| Melting point | 101-103 ° C (lit.) |
| Kev sib hloov tshwj xeeb | -2 º (c = 8.5, H2O) |
| Qhov ntom | 1.60 ib |
| Refractive Index | -6.5 ° (C = 10, Acetone) |
| Flash point | 220 ° C |
| Solubility | H2O: 0.5 M ntawm 20 ° C, ntshiab, tsis muaj xim |
| Dej solubility | soluble |
Lub cev thiab tshuaj muaj zog ntawm L-malic acid
Malic acid, tseem hu ua 2-hydroxysuccinic acid, muaj ob lub stereoisomers vim yog asymmetric carbon atom hauv molecule.Hauv qhov xwm txheej, nws muaj nyob rau hauv peb hom, uas yog D-malic acid, L-malic acid thiab nws cov sib xyaw DL-malic acid.Dawb siv lead ua los yog crystalline hmoov, muaj zog hygroscopicity, yooj yim soluble hauv dej thiab ethanol.Muaj ib tug tshwj xeeb qab ntxiag saj.Malic acid feem ntau yog siv rau hauv cov khoom noj thiab tshuaj lag luam.
Cov khoom siv L-malic acid
【Siv】 Siv hauv kev tsim cov esters;siv nyob rau hauv complexing agents thiab flavoring agents.Raws li cov kev cai ntawm kuv lub teb chaws GB 2760-90, nws tuaj yeem siv rau txhua yam khoom noj.Raws li tus neeg ua haujlwm qaub, nws tuaj yeem siv los hloov citric acid (kwv yees li 80%), tshwj xeeb tshaj yog rau cov khoom noj jelly thiab txiv hmab txiv ntoo.Cov khoom no muaj lub luag haujlwm ntawm kev tswj cov xim ntawm cov txiv hmab txiv ntoo ntuj, thiab tseem tuaj yeem siv los ua kev pab tshem tawm pectin, tus neeg sawv cev txhawb kev loj hlob ntawm cov poov xab, rau kev tsim cov kua ntses tsis muaj ntsev thiab vinegar, txhim kho saj ntawm pickles, thiab ib qho emulsion stabilizer rau margarine, mayonnaise, thiab lwm yam.Dav siv nyob rau hauv ntau yam preservatives, seasonings thiab lwm yam compound additives.
(1) Kev lag luam khoom noj khoom haus: Nws yog siv los ua cov txheej txheem thiab npaj dej haus, dew, kua txiv hmab txiv ntoo, thiab tseem tuaj yeem siv rau hauv kev tsim khoom qab zib, jam, thiab lwm yam. Nws muaj cov tshuaj tua kab mob thiab tshuaj tua kab mob ntawm cov khoom noj.Nws kuj tuaj yeem siv los kho pH ntawm yogurt fermentation thiab tshem tawm tartrate hauv cawv ua cawv.
(2) Kev lag luam luam yeeb: Malic acid derivatives (xws li esters) tuaj yeem txhim kho kev haus luam yeeb tsw.
(3) Kev lag luam kws tshuaj: Txhua yam ntsiav tshuaj thiab syrups nrog malic acid tuaj yeem muaj cov txiv hmab txiv ntoo saj, uas yog qhov tsim nyog rau kev nqus thiab diffusion hauv lub cev.
(4) Kev lag luam tshuaj lom neeg txhua hnub: Nws yog tus neeg sawv cev zoo thiab ester tus neeg sawv cev.Nws yog siv rau hauv cov tshuaj txhuam hniav formulation, tshuaj txhuam hniav formulation, hluavtaws tshuaj tsw qab formulation, thiab lwm yam. Nws kuj yuav siv tau raws li ib feem ntawm deodorant thiab detergent.
