OCTENYLSUCCINIC ANHYDRIDE

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1.What is the OCTENYLSUCCINIC ANHYDRIDE ?

Octenylsuccinic Anhydride (OSA) is a chemical compound synthesized from the reaction between maleic anhydride and octenol. It is commonly used in the food industry as a modified starch, providing a lipophilic nature to the starch, which allows it to be easily dissolved in cold water. OSA is considered safe with its low toxicity level and is used within set legal limits, ensuring that properly regulated usage does not pose a threat to human health.

2.What is the CAS number for OCTENYLSUCCINIC ANHYDRIDE ?

The CAS number of OCTENYLSUCCINIC ANHYDRIDE is 26680-54-6.

3.What are another words for OCTENYLSUCCINIC ANHYDRIDE ?

Synonyms?for?OCTENYLSUCCINIC ANHYDRIDE 26680-54-6:2,5-Furandione,dihydro-3-(octenyl)- (9CI);Succinic anhydride, octenyl- (6CI,7CI,8CI);Eka SA210;Octenyl-1,2-ethanedicarboxylic anhydride;Rikacid OSA;n-Octenylsuccinic anhydride;

4.What is OCTENYLSUCCINIC ANHYDRIDE (26680-54-6) used for?

Used in Food Industry:
Octenylsuccinic Anhydride is used as a modified starch for improving the quality and stability of processed and fried foods, beverages, and bakery mixes. Its lipophilic nature allows the modified starch to be easily dissolved in cold water, enhancing the texture and shelf life of various food products.
Used in Processed and Fried Foods:
OSA is used as a quality enhancer for processed and fried foods, providing improved texture, stability, and shelf life. The modified starch helps maintain the food's quality during processing and storage, ensuring a consistent and desirable texture.
Used in Beverages:
In the beverage industry, Octenylsuccinic Anhydride is used as a stabilizer and thickener. The modified starch contributes to the viscosity and mouthfeel of beverages, improving their overall texture and appeal.
Used in Bakery Mixes:
OSA is used as a functional ingredient in bakery mixes, enhancing the quality and stability of baked goods. The modified starch helps maintain the structure and texture of the baked products, providing a consistent and desirable mouthfeel.

InChI:InChI=1/C12H18O3/c1-2-3-4-5-6-7-8-10-9-11(13)15-12(10)14/h7-8,10H,2-6,9H2,1H3/b8-7+

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