Food Chemicals

BHT is also used as an antioxidant additive in such diverse products as cosmetics, pharmaceuticals, rubber, electrical transformer oil In the petroleum industry, where BHT is known as the fuel additive AO-29, it also finds uses in hydraulic fluids, turbine and gear oils, and jet fuels, among other applications. BHT is also used to prevent peroxide formation in diethyl ether and other laboratory chemicals.

Mono Ethylene Glycol offered is also known by the chemical names of 1,2-ethanediol; Glycol; Ethane-1,2-diol; Monoethylene glycol; 1,2-Dihydroxyethane and others with molecular formula of C2H6O2 and molecular weight of 62.06784 g/mol. Made available in colorless, odorless, viscous dihydroxy alcohol, it comes with sweet taste and is an important glycol which is commercially available and finds use as antifreeze and coolant and in hydraulic fluids. Other than this, it also finds use in production of low-freezing dynamites and resins, as a solvent.

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Caproic acid is the carboxylic acid derived from hexane with the molecular formula C₅H₁₁COOH. It is a colorless oily liquid with an odor that is fatty, cheesy, waxy, and like that of goats^[1] or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that give the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor.^[3] It is also one of the components of vanilla. The primary use of hexanoic acid is in the manufacture of its esters for artificial flavors, and in the manufacture of hexyl derivatives, such as hexylphenols.^[1]

The salts and esters of this acid are known as hexanoates or caproates.

Two other acids are named after goats: caprylic (C8) and capric (C10). Along with hexanoic acid, these total 15% in goat milk fat.

Caproic, caprylic, and capric acids (capric is a crystal- or wax-like substance, whereas the other two are mobile liquids) are not only used for the formation of esters, but also commonly used "neat" in: butter, milk, cream, strawberry, bread, beer, nut, and other flavors.

Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond.

Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds as they break down their starch stores to use for food, which is why it was named after malt. It is also produced when glucose is caramelized.
Maltose is a component of malt, a substance which is obtained in the process of allowing grain to soften in water and germinate. It is found in beverages, beer, cereal, pasta, potatoes and in many processed products which have been sweetened.

Sodium lignosulfonate (lignosulfonic acid, sodium salt) is used in the food industry as a de-foaming agent for paper production and in adhesives for items that come in contact with food. It has antimicrobial and preservative properties, and is used as an ingredient in animal feeds. It is also used for construction, ceramics, mineral powder, chemical industry, textile industry (leather), metallurgical industry, petroleum industry, fire-retardant materials, rubber vulcanization, organic polymerization.

n-Pentane is an organic compound with the formula C₅H₁₂—that is, an alkane with five carbon atoms. The term may refer to any of three structural isomers, or to a mixture of them: in the IUPAC nomenclature, however, pentane means exclusively the n-pentane isomer; the other two are called isopentane (methylbutane) and neopentane(dimethylpropane). Cyclopentane is not an isomer of pentane because it has only 10 hydrogen atoms where pentane has 12.

Pentanes are components of some fuels and are employed as specialty solvents in the laboratory. Their properties are very similar to those of butanes and hexanes.