502-53-4

Basic information

• Product Name: MONOCAPROIN
• Synonyms: MONOCAPROIN;2,3-dihydroxypropyl hexanoate;1-hexylglycerol;Hexanoic acid 2-hydroxy-1-(hydroxymethyl)ethyl ester;1-O-Caproylglycerol;Hexanoic acid 2,3-dihydroxypropyl ester;hexanoic acid glyceryl ester
• CAS NO: 502-53-4
• Molecular Formula: C₉H₁₈O₄
• Molecular Weight: 190.24
• EINECS: 207-943-9
• Mol File: 502-53-4.mol
• Article Data: 5

Chemical Properties

• Melting Point: 18.5-19.5 °C(Solv: ethyl ether (60-29-7); ligroine (8032-32-4)(1:3))
• Boiling Point: 310.2°Cat760mmHg
• Flash Point: 117.2°C
• Appearance: /
• Density: 1.081g/cm³
• Vapor Pressure: 5.48E-05mmHg at 25°C
• Refractive Index: 1.463
• PKA: 13.16±0.20(Predicted)
• CAS DataBase Reference: MONOCAPROIN(CAS DataBase Reference)
• NIST Chemistry Reference: MONOCAPROIN(502-53-4)
• EPA Substance Registry System: MONOCAPROIN(502-53-4)

Safety Data

• Hazardous Substances Data: 502-53-4(Hazardous Substances Data)

Usage

General Description

MONOCAPROIN is a chemical compound made up of monoglycerides of caproic acid, which belongs to the class of fatty acid esters. It is commonly used as an emulsifier, stabilizer, and antifoaming agent in various food and cosmetic products. This chemical is known for its ability to improve the texture, consistency, and shelf life of food items, as well as to create stable emulsions in cosmetic products. In addition, MONOCAPROIN has been approved by the Food and Drug Administration (FDA) for use in food and is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.

InChI:InChI=1/C9H18O4/c1-2-3-4-5-9(12)13-7-8(11)6-10/h8,10-11H,2-7H2,1H3

Upstream product

• 56-81-5 glycerol 
• 142-62-1 hexanoic acid 
• 111-64-8 n-octanoic acid chloride 
• 96-24-2 3-monochloro-1,2-propanediol 
• 2051-49-2 n-hexanoic anhydride 
• 556-52-5 oxiranyl-methanol 
• 106-70-7 methyl hexanoate 
• 20620-19-3 (2,2-dimethyl-1,3-dioxolane-4-yl)methyl caproate 
• 142-61-0 Hexanoyl chloride 
• 100-79-8 (R,S)-2,2-dimethyl-1,3-dioxolane-4-methanol 

Downstream Products

• 106972-45-6 hexyl glycerol 
• 100078-38-4 2-O-hexylglycerol 

Relevant articles and documents

Antimicrobial effects of 1-monocaprylin and 1-monocaproin through in vitro growth inhibition and molecular docking studies

1-monocaproin and 1-monocaprylin synthesized through a novel process by the chemical reaction of glycidol and their respective fatty acids with copper acetate as the catalyst possessed the amphiphilic property. 1- monoacyl glycerols synthesized were found to exhibit antibacterial, antifungal, anti parasitic and antiviral properties. 1-monocaproin and 1- monocaprylin were able to show their antibacterial effect by inhibiting the growth of the Gram negative bacteria Escherichia coli, Pseudomonas aeruginosa and Gram positive bacteria Staphylococcus aureus, Bacillus subtilis at concentrations of 100-500 ppm. The Minimal Inhibitory Concentration (MIC) of both 1-monoacyl glycerols were found to be 0.5 ppm. 1-monocaproin and 1-monocaprylin were able to show their antifungal effect by inhibiting the growth of the filamentous fungi Mucor racemosus and Rhizopus stolonifer at the concentration of 1000 ppm. Based on the molecular interaction and common binding interaction study, 1- monocaproin is expected to exhibit a similar antiviral activity as that of Oseltamivir to H5N1 influenza virus hemagglutinin. 1-monocaprylin and 1- monocaproin synthesized using copper acetate could exhibit a broad spectrum antimicrobial effect in combination with other monoacyl glycerols or with other antimicrobial agents.

Preparation of glycerol carbonate esters by using hybrid nafion-silica catalyst

Glycerol carbonate esters (GCEs), which are valuable biomass-derivative compounds, have been prepared through the direct esterification of glycerol carbonate and long organic acids with different chain lengths, in the absence of solvent, and with heterogeneous catalysts, including acidic-organic resins, zeolites, and hybrid organic-inorganic acids. The best results, in terms of activity and selectivity towards GCEs, were obtained using a Nafion-silica composite. A full reaction scheme has been established, and it has been demonstrated that an undesired competing reaction results in the generation of glycerol and esters derived from a secondary hydrolysis of the endocyclic ester group, which is attributed to water formed during the esterification reaction. The influence of temperature, substrate ratio, catalyst-to-substrate ratio, and the use of solvent has been studied and, under optimized reaction conditions and with the adequate catalyst, it was possible to achieve 95 % selectivity for the desired product at 98 % conversion. It was demonstrated that the reaction rate decreased as the number of carbon atoms in the linear alkyl chain of the carboxylic acid increased for both p-toluenesulfonic acid and Nafion-silica nanocomposite (Nafion SAC-13) catalysts. After fitting the experimental data to a mechanistically based kinetic model, the reaction kinetic parameters for Nafion SAC-13 catalysis were determined and compared for reactions involving different carboxylic acids. A kinetic study showed that the reduced reactivity of carboxylic acids with increasing chain lengths could be explained by inductive as well as steric effects. Chain reaction: The esterification of glycerol carbonate with carboxylic acids to produce glycerol carbonate esters, which are valuable biomass-derivative compounds, has been investigated. A Nafion-silica nanocomposite is shown to be an excellent catalyst, and after fitting the experimental data to a kinetic model, the kinetic parameters were determined and compared for reactions involving different carboxylic acids. Copyright

Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking

To answer the question of which fatty acid residue is the most effective, diacetyltartaric esters of monoglycerides (DATEMs) with fatty acids of chain lengths 6:0-20:0 were synthesized. The activity of synthesized DATEMs and commercial DATEM products was studied by means of rheological methods and a microscale baking test with 10 g of flour. Variation of the acyl residue from 6:0 to 22:0 showed that stearic acid (18:0) had the best effect on the baking activity of DATEM (loaf volume increased by 62%). DATEMs containing unsaturated fatty acids (18:1, 18:2) or DATEMs produced from diacylglycerols instead of monoacylglycerols showed a slight increase of the loaf volumes. A slight effect of DATEM on the rheology of dough was observed. However, much greater was the effect on the gluten isolated from doughs prepared with DATEM. The resistance of gluten to extension was increased after the addition of increasing amounts of DATEM (0.1-0.5%). Within the series of DATEMs derived from the homologous series of monoacylglycerols the product based on glycerol monostearate (18:0) showed a maximum increase of the gluten resistance.