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Merck

W283207

Palmitic acid

≥98%, FCC, FG

Sinonimo/i:

1-Pentadecanecarboxylic acid, C16:0, Cetylic acid, Hexadecanoic acid, NSC 5030, PamOH

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1 EACH

49,40 €

1 KG

67,50 €

10 KG

210,00 €

25 KG

329,00 €

49,40 €


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Informazioni su questo articolo

Formula condensata:
CH3(CH2)14COOH
Numero CAS:
Peso molecolare:
256.42
FEMA Number:
2832
Council of Europe no.:
14
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.014
EC Number:
200-312-9
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
607489
Organoleptic:
faint; fatty
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
palm oil
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

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Nome del prodotto

Palmitic acid, ≥98%, FCC, FG

SMILES string

CCCCCCCCCCCCCCCC(O)=O

InChI

1S/C16H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16(17)18/h2-15H2,1H3,(H,17,18)

InChI key

IPCSVZSSVZVIGE-UHFFFAOYSA-N

biological source

palm oil

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.210
FDA 21 CFR 172.860
FDA 21 CFR 173.340

vapor pressure

10 mmHg ( 210 °C)

assay

≥98%

form

solid

bp

271.5 °C/100 mmHg (lit.)

mp

61-62.5 °C (lit.)

solubility

water: 0.00005 g/L at 20 °C

density

0.852 g/mL at 25 °C (lit.)

cation traces

As: ≤3 ppm
Cd: ≤1 ppm
Hg: ≤1 ppm
heavy metals (as Pb): ≤0.1 ppm

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

faint; fatty

Quality Level

Gene Information

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Questo articolo
W283215P050076119
Palmitic acid ≥98%, FCC, FG

Sigma-Aldrich

W283207

Palmitic acid

Palmitic acid natural, 98%, FG

Sigma-Aldrich

W283215

Palmitic acid

Palmitic acid ≥99%

Sigma-Aldrich

P0500

Palmitic acid

Palmitic acid analytical standard

Supelco

76119

Palmitic acid

grade

FG, Halal, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

-

grade

analytical standard

organoleptic

faint; fatty

organoleptic

faint; fatty

organoleptic

-

organoleptic

-

biological source

palm oil

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

assay

≥98%

assay

98%

assay

≥99%

assay

≥99.0% (GC)

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

General description

Palmitic acid is the main constituent of human milk fatty acids. It is also found in acerola fruit[1], sea weeds[2] and air-dried fruit of Cornus officinalis.[3]

Classe di stoccaggio

11 - Combustible Solids

wgk

nwg

flash_point_f

235.4 °F

flash_point_c

113 °C

ppe

dust mask type N95 (US), Eyeshields, Gloves


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Distribution of an enzyme system producing seaweed flavor: conversion of fatty acids to long-chain aldehydes in seaweeds.
Journal of Applied Phycology, 5(2), 225-230 (1993)
Volatile flavor components of corni fructus (Cornus officinalis Sieb. Et Zucc.).
Agricultural and Biological Chemistry, 53(12), 3337-3340 (1989)
Evidence that palmitic acid is absorbed assn-2 monoacylglycerol from human milk by breast-fed infants.
Lipids, 29(8), 541-545 (1994)
B Vessby et al.
Diabetologia, 37(10), 1044-1050 (1994-10-01)
Recent data indicate that peripheral insulin sensitivity may be influenced by dietary fat quality and skeletal muscle phospholipid fatty acid composition. During a health survey of 70-year-old men insulin sensitivity was measured by the euglycaemic hyperinsulinaemic clamp technique and the
Jonas Sieber et al.
The American journal of pathology, 183(3), 735-744 (2013-07-23)
Type 2 diabetes mellitus is characterized by dyslipidemia with elevated free fatty acids (FFAs). Loss of podocytes is a hallmark of diabetic nephropathy, and podocytes are highly susceptible to saturated FFAs but not to protective, monounsaturated FFAs. We report that

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