| 摘要 |
Esters are prepared by esterifying one acid radical of phosphoric acid or of a carboxylic polybasic acid, which is physiologically compatible with the use of the ester in foodstuffs or fodder, or an anhydride of said carboxylic acid, with a partial ester of a polyvalent alcohol and a C12- 24 fatty acid, and esterifying a second acid radical with a partial ester of a polyvalent alcohol and a C2- 12 monobasic carboxylic acid. Specified acids are ortho- and pyro-phosphoric acids and citric, aconitic, tricarballylic tartaric, malic, succinic and adipic acids. Partial esters of glycerol are the preferred esterifying agents. If the polybasic carboxylic acid is a tribasic acid the remaining acid radical may be neutralized with a base. The esters are used as emulsifiers for food stuffs and fodder material. Examples relate to the preparation of esters from citric acid, glycerol monostearate and monoacetin or diacetin; citric acid, the mono- and di-glycerides of tallow acids and monoacetin; aconitic acid, glycerol monostearate and glycerol monoacetate; tricarballylic acid, the monoglycerol ester of lard fatty acids, and glycerol diacetate; malic acid, glycerolmonostearate and glycerol monoacetate; succinic acid anhydride, glycerol monostearate and glycerol diacetate; phosphorus pentoxide, monostearin and diacetin; and adipic acid, glycerolmonostearate and glycerol monoacetate. |
