|
Acetoin
|
|
Ref No.: HB-A072
Synonyms : Methyl acetyl carbinol; 2,3-butanolone
Molecular Formula : C4H8O2
Molecular Weight : 88.11
CAS No .: 513-86-0
Einecs No.: 208-174-1
CoE: 749
GENERAL DESCRIPTION
Appearance: Colorless to yellow mobile liquid to solid (dimmer)
Odor: Sweet carmal creamy green butter dairy milk fatty
PHYSICOCHEMICAL PROPERTIES
Assay (GC): ≥98%
Specific gravity @ 25°C: 1.005 ~ 1.019
Refractive index @ 20°C: 1.413 ~ 1.423
Boiling point (°C): 147 ~ 148
Flash point (°C): 50
|
Application
Pharmaceutical intermediates, edible spices, mainly used in the configuration of cream, dairy, yogurt and strawberry and other spices.
With a strong, fat cream, butter aroma, highly diluted with pleasant aroma of milk. Mainly used for configuration of milk flavor, meat flavor, strawberry flavor flavor, but also between used in dairy products, the naturally occurring in the beer, is a very important variety of liquor flavoring. Can be mixed with ethanol, water, glycerin, insoluble in fat oil and carbon light compound.
Acetoin as a pleasant aroma, widely used in food industry. In addition, as a platform America compound Department of energy priority development, acetoin is also widely used in pharmaceutical, chemical and other fields.
Production method
Chemical synthesis: 1) is a partial hydrogenation of two ketone hydrogenation; 2) through 2, 3- butyl glycol selective oxidation.
Enzyme conversion: conversion of two ketones by enzyme conversion.
Microbial fermentation: through the production of sugar fermentation microorganism.
