Adipate (-OOC-(CH2)4-COO-) is the ionized anatomy of adipic acid.
As aliment additives, adipates are acclimated as acidity regulators. Examples are sodium adipate (E356) and potassium adipate (E357).
Adipate is the alkali artefact of a acknowledgment amid adipic acerbic and a basic, or top pH, compound. A salt, in the actinic faculty rather than the table alkali meaning, is an ionic admixture with no net allegation that is formed if an acerbic reacts with a base. An ionic admixture occurs if a absolutely answerable ion bonds with a abnormally answerable ion. There are several forms of adipate with altered compositions and uses. Examples cover the artificial additives Bis(2-ethylhexyl) adipate (DEHA) and dioctyl adipate (DOA), and the aliment additives potassium adipate and sodium adipate.
Adipic acid, from which adipate arises, takes the anatomy of a white crumb that is about bogus rather than begin in nature. Chemically, adipic acerbic belongs to the chic of dicarboxylic acids, amoebic compounds that accept two carboxylic acerbic anatomic groups. A admixture is amoebic if it contains carbon. The actinic blueprint of adipic acerbic is (CH2)4(CO2H)2. As an acid, if it is added to water, it releases hydrogen ions, or answerable hydrogen atoms, into the solution, giving it a lower pH and a acerb taste.
In its capacity as a food additive, adipate serves as an acidity regulator, or a pH control agent. An acidity regulator is added to alter the acidity or basicity of a food. Each acidity regulator has an E number listing. Potassium adipate, which is the potassium salt formed from an adipic acid reaction, has the E number “E357” and sodium adipate, which is the sodium salt arising from an adipic acid reaction with a base, has the E number “E356.” These compounds lend a sour flavor to foods and may be used as a gelling agent.
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