Glyceryl caprylate molecular formula C21 H40 O5, relative molecular mass: 372.54 , is made from coconut oil, palm kernel oil, Litsea cubeba oil and other oils as raw materials, which are hydrolyzed, fractionated and cut to obtain caprylic acid, capric acid and glycerin, and then deacidified, dehydrated and decolorized. It is colorless and odorless, transparent and clear, has good stability, is resistant to storage, and is stable at low temperatures: easy to mix with various solvents such as ethanol, isopropyl alcohol, chloroform, glycerin, etc.
Glyceryl caprylate is widely used in flavors:
Glyceryl caprylate was listed in my country’s GB2760-86 as a food additive in 1986 “Hygienic Standards for the Use of Food Additives”, and was included in my country’s GB12943-90 “Hygienic Standards for the Use of Food Additives” in 1990. In 1998, glyceryl caprylate was approved to expand the scope of use, allowing this product to be used in flavors and fragrances.
Due to its low freezing point and low viscosity (only half that of vegetable oil, about 25-31cp.25℃), octanoic acid glyceryl ester is colorless, odorless, clear and transparent, and has good stability to oxygen. In addition, it It has good compatibility with other oils, esters and flavors and fragrances, and will not interfere with the fragrance of flavors. It can be used as the base material, solvent, diluent and stabilizer of flavors in flavors. It has been widely used in emulsified flavors. , is the oil base and color developing agent in emulsified essence.
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