Hydroxysultaine

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Amidopropyl Hydroxysultaine, R= long hydrophobic tail Amidopropyl Hydroxysultaine.svg
Amidopropyl Hydroxysultaine, R= long hydrophobic tail

Hydroxysultaines are chemical compounds used in high-foaming shampoos, bath products and shower gels especially in conjunction with ether sulfates and alkyl sulfates. They are also used in industrial applications where high, stable foam is required. Chemically, hydroxysultaines are zwitterionic, typically containing covalently linked positive and negative ions.

Contents

Synthesis

Hydroxysultaine is prepared industrially by the reaction of sodium bisulfite with epichlorohydrin to give the sodium salt (sodium 1-chloro-2-hydroxypropane sulfonate). [1] This is similar to the synthesis of isethionate, which is also used as a 'head-group' in surfactants. It is typically combined with the rest of the surfactant molecule via a Menshutkin reaction with a tertiary amine.

Properties

Hydroxysultaines are also compatible with cationic surfactants and are stable over a wide pH range in soft or hard water. In addition to being used as a surfactant, hydroxysultaines are often used as antistatic agents.

Examples

Examples include:

Related Research Articles

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Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is the most common saturated fatty acid found in animals, plants and microorganisms. Its chemical formula is CH3(CH2)14COOH, and its C:D is 16:0. As its name indicates, it is a major component of the oil from the fruit of oil palms (palm oil). Palmitic acid can also be found in meats, cheeses, butter, and other dairy products. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4).

Oleic acid Monounsaturated omega-9 fatty acid

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates.

Linoleic acid is a chemical compound wih formula C
18
H
32
O
2
, specifically the fatty acid with structure HO(O=)C–(CH2)7CH=CH–CH2–CH=CH–(CH2–)3H with both double bonds (between carbon atoms 9 and 10, and 12 and 13) in the cis configuration. It is often denoted in technical food science literature by the shorthand 18:2 (n-6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.

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Laundry detergent Type of detergent used for cleaning laundry

Laundry detergent, or washing powder, is a type of detergent used for cleaning laundry. Laundry detergent is manufactured in powder and liquid form.

Isethionic acid chemical compound

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Organosulfate Any ester derived from sulfuric acid

Organosulfates are a class of organic compounds sharing a common functional group commonly with the structure R-O-SO3. The SO4 core is a sulfate group and the R group is any organic residue. All organosulfates are formally esters derived from alcohols and sulfuric acid, although many are not prepared in this way. Many sulfate esters are used in detergents, and some are useful reagents. Alkyl sulfates consist of a hydrophobic hydrocarbon chain, a polar sulfate group (containing an anion) and either a cation or amine to neutralize the sulfate group. Examples include: sodium lauryl sulfate (also known as sulfuric acid mono dodecyl ester sodium salt) and related potassium and ammonium salts.

Oleochemistry is the study of vegetable oils and animal oils and fats, and oleochemicals derived from these fats and oils or from petrochemical feedstocks through physico-chemical modifications or transformation. First used in the making of soaps, oleochemistry is now part of our daily lives where it is found in a wide variety of sectors like food, cosmetics, pharmaceutical and industrial. The resulting product can be called Oleochemicals. They are analogous to petrochemicals derived from petroleum.

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Lactylates are organic compounds that are FDA approved for use as food additives and cosmetic ingredients. These additives are non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Owing to their safety and versatile functionality, lactylates are used in a wide variety of food and non-food applications. In the United States, the Food Chemicals Codex specifies the labeling requirements for food ingredients including lactylates. In the European Union, lactylates must be labelled in accordance with the requirements of the applicable EU regulation. Lactylates may be labelled as calcium stearoyl lactylate (CSL), sodium stearoyl lactylate (SSL), or lactylic esters of fatty acids (LEFA).

Omega-7 fatty acids are a class of unsaturated fatty acids in which the site of unsaturation is seven carbon atoms from the end of the carbon chain. The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid. They are widely used in cosmetics due to their moisturizing properties. Diets rich in omega-7 fatty acids have been shown to have beneficial health effects, such as increasing levels of HDL cholesterol and lowering levels of LDL cholesterol.

Taurates a group of mild anionic surfactants

Taurates (or taurides) are a group of mild anionic surfactants. They are composed of a hydrophilic head group, consisting of N-methyltaurine (2-methylaminoethanesulfonic acid) and a lipophilic residue, consisting of a long-chain carboxylic acid (fatty acid), both linked via an amide bond. The fatty acids used could be lauric (C12), myristic (C14), palmitic (C16) or stearic acid (C18), but mainly mixtures of oleic acid (C18:1) and coconut fatty acid (C8 – C18) are used. Besides sodium, no other counterions play a relevant role (these could be e. g. ammonium or other alkali or alkaline earth metals).

References

  1. Farn, Richard J. (2006). Chemistry and technology of surfactants . Oxford: Blackwell Pub. p.  184. ISBN   978-14051-2696-0.