1. Uses
Food industry: Glyceryl monocaprylate (synthesized by esterification of glycerol and caprylic acid) has an inhibitory effect on a variety of bacteria, moulds and other microorganisms, and can significantly extend the shelf life of meat products, dairy products and other food products. It also acts as a preservative and thickener for beverages, enhancing their overall quality.
Thickeners and emulsifiers: In meat processing, mono-octanoic acid glycerides can improve the taste and texture of meat products, making them more tender and juicy. In baked goods, it acts as an emulsifier to improve dough stability and workability, and as a humectant to keep baked goods moist.
Legitimate additives: As a legitimate food additive, monocaprylyl glycol ester has clear regulations on the amount and scope of use to ensure the health and safety of consumers.
Cosmetic Industry: Glyceryl Caprylate (i.e. Glyceryl Monocaprylate) penetrates deep into the skin, adsorbing to the lipid portion of the skin and retaining moisture in the stratum corneum through its hydrophilic groups, providing long-lasting moisturisation to the skin, resulting in a fine and glowing skin.
Preservative: Glyceryl Caprylate is also a new type of highly efficient broad-spectrum preservative, which has inhibitory effects on Gram bacteria, moulds, yeasts, etc. It is also gentler and less irritating to the skin than traditional preservatives.
Other industrial fields: Monocaproic acid is also used in organic synthesis and pharmaceutical industry, as synthetic raw material for dyes, spices, pharmaceuticals, preparation of pesticides, fungicides, plasticisers and so on. In addition, it is used as a standard for gas chromatography analysis, as well as an antirust agent, corrosion inhibitor, foaming agent, defoamer, etc.
2. Interactions
In food flavouring, monooctanoic acid (or its esters) may affect the overall flavour of the food through interactions with other ingredients. However, there may be a lack of direct and detailed studies on the specific interaction mechanisms of monooctanoic acid itself in food flavouring, such as flavour multiplication, contrast, and counteracting effects. In general, however, it is possible that multiple components in foods (including mono-octanoic acid glycerides, etc.) may work together to enhance the flavour and mouthfeel of foods through synergistic interactions.
3. Mechanisms of action
Preservative mechanism: The preservative effect of glycerol monooctanoate is mainly achieved through its bacteriostatic ability. It can interfere with the integrity of bacterial cell membrane and destroy its normal physiological function, thus achieving the purpose of inhibiting bacterial growth.
Moisturising mechanism: In cosmetics, the moisturising effect of glyceryl caprylate is mainly based on the ability of its short esterophilic carbon chains to penetrate deep into the skin and retain moisture in the stratum corneum through its hydrophilic groups. This mechanism helps prevent dryness and improves skin texture.
Emulsification mechanism: In food and cosmetics, glyceryl caprylate acts as an emulsifier to reduce the surface tension between water and oil, making it easier to mix the two to form stable emulsions. This helps to improve the texture and stability of the product.
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