FERMENTED AND ESTERIFIED MOLASSES

A method for preparing a fermented molasses including at least one glycine betaine ester, the method includes the steps of (1) providing a fermented beet molasses, (2) adding, into this fermented beet molasses, at least one acid in an acid: glycine betaine molar ratio between 1 and 2.2 and (3) ester...

Full description

Saved in:
Bibliographic Details
Main Author LEBRUN, Xavier
Format Patent
LanguageEnglish
French
German
Published 23.08.2023
Subjects
ACYCLIC OR CARBOCYCLIC COMPOUNDS
ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES
CANDLES
CHEMISTRY
DETERGENT COMPOSITIONS
DETERGENTS
FATTY ACIDS THEREFROM
METALLURGY
ORGANIC CHEMISTRY
RECOVERY OF GLYCEROL
RESIN SOAPS
SOAP OR SOAP-MAKING
USE OF SINGLE SUBSTANCES AS DETERGENTS
Online AccessGet full text

Cover

More Information
Summary:A method for preparing a fermented molasses including at least one glycine betaine ester, the method includes the steps of (1) providing a fermented beet molasses, (2) adding, into this fermented beet molasses, at least one acid in an acid: glycine betaine molar ratio between 1 and 2.2 and (3) esterifying the acidified fermented molasses obtained in the preceding step by mixing with at least one alcohol. Also, a fermented and esterified molasses including betaine esters and the use thereof for improving the surfactant and/or emulsifying properties of a composition.
Bibliography:Application Number: EP20210805568