Food additives GVL CAS 108-29-2 gamma-Valerolactone Sri Lanka

  • Food additives GVL CAS 108-29-2 gamma-Valerolactone Sri Lanka
  • Food additives GVL CAS 108-29-2 gamma-Valerolactone Sri Lanka
  • Food additives GVL CAS 108-29-2 gamma-Valerolactone Sri Lanka
  • What is -Valerolactone (GVL)?
  • 82-85 °C/10 mmHg (lit.) −31 °C (lit.) 1.05 g/mL at 25 °C (lit.) human ... CYP1A2 (1544) Looking for similar products?
  • Visit Product Comparison Guide γ-valerolactone (GVL) is found naturally in fruits and often used as a fuel additive and food ingredient. It is prominently employed in the production of both energy and carbon-based products.
  • Can GVL be used as a green solvent?
  • (GVL) can be used as a green solvent: To transform lignocellulose into furfural using a solid acid catalyst, H-mordenite. To synthesize phosphatidylserine. γ-Valerolactone is a naturally occurring chemical found in fruits and is frequently used as a food additive.
  • What is gamma valerolactone?
  • ChEBI: Gamma-valerolactone is a butan-4-olide that is dihydrofuran-2 (3H)-one substituted by a methyl group at position 5. It has been found in the urine samples of humans exposed to n-hexane. It has a role as a flavouring agent and a human xenobiotic metabolite. By reduction of levulinic acid followed by cyclization.
  • Where can I find -valerolactone (108-29-2) information?
  • J & K SCIENTIFIC LTD. Visit ChemicalBook To find more γ-Valerolactone (108-29-2) information like chemical properties,Structure,melting point,boiling point,density,molecular formula,molecular weight, physical properties,toxicity information,customs codes.
  • What is valerolactone used for?
  • γ-valerolactone (GVL) is found naturally in fruits and often used as a fuel additive and food ingredient. It is prominently employed in the production of both energy and carbon-based products. To transform lignocellulose into furfural using a solid acid catalyst, H-mordenite. To synthesize phosphatidylserine.
  • What foods contain -valerolactone?
  • γ-Valerolactone has a sweet, herbaceous odor. Reported found in boiled beef, beef fat, beer, cacao, Swiss cheese, ground and roasted coffee, roasted filberts, milk fat, dried mushroom, peach, roasted peanuts, heated pork fat, black tea and yogurt.

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