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Propyl gallate

Index Propyl gallate

Propyl gallate, or propyl 3,4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. [1]

14 relations: Amcinonide, Antioxidant, C10H12O5, E number, E310, Gallic acid, Gallic acid reagent, International Numbering System for Food Additives, List of food additives, List of MeSH codes (D02), Preservative, Rancidification, Warmed-over flavor, Xenoestrogen.


Amcinonide (trade name Cyclocort) is a topical glucocorticoid used to treat itching, redness and swelling associated with several dermatologic conditions such as atopic dermatitis and allergic contact dermatitis.

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Antioxidants are molecules that inhibit the oxidation of other molecules.

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The molecular formula C10H12O5 (molar mass: 212.19 g/mol, exact mass: 212.068473) may refer to.

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E number

E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.

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E310 may refer to.

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Gallic acid

Gallic acid (also known as 3,4,5-trihydroxybenzoic acid) is a trihydroxybenzoic acid, a type of phenolic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants.

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Gallic acid reagent

The Gallic acid reagent is used as a simple spot-test to presumptively identify drug precursor chemicals.

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International Numbering System for Food Additives

The International Numbering System for Food Additives (INS) is a European-based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name.

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List of food additives

;Acids: Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants.

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List of MeSH codes (D02)

This is the fourth part of the list of the "D" codes for MeSH.

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A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

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Rancidity is the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, moisture or by bacterial action, resulting in unpleasant taste and odor, which may be described as rancidity.

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Warmed-over flavor

Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated.

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Xenoestrogens are a type of xenohormone that imitates estrogen.

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Redirects here:

N-propyl gallate, Propyl 3,4,5-trihydroxybenzoate.


[1] https://en.wikipedia.org/wiki/Propyl_gallate

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