Tripotassium citrate → Citric Acid

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[C:1]([O-:13])(=[O:12])[CH2:2][C:3]([CH2:8][C:9]([O-:11])=[O:10])([C:5]([O-:7])=[O:6])[OH:4].[K+].[K+].[K+]>O>[C:1]([OH:13])(=[O:12])[CH2:2][C:3]([CH2:8][C:9]([OH:11])=[O:10])([C:5]([OH:7])=[O:6])[OH:4]

참가 물질

실험 절차

Potassium citrate ##STR90## The resulting product is added to 16 ounces of boiling water and stirred for a period of 1.5 minutes. The resulting material is poured into a mold and is permitted to cool. The resulting jell has an excellent "true fruit" flavor with intense blueberry and blackcurrent nuances. Note: CARMEL KOSHER® vegetable jell is produced by Carmel Kosher Food Products, Inc. of Chicago, Ill. 60632.

후처리

additionThe resulting material is poured into a mold
temperatureto cool
customNote: CARMEL KOSHER® vegetable jell is produced by Carmel Kosher Food Products, Inc

출처 및 근거

ORD 기록: ord-0570158afa8743baa03e81cc62790a84
출처 데이터셋: uspto-grants-1986_12
DOI: 10.6084/m9.figshare.5104873.v1
특허 번호: US04626440

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참가 물질

반응물 1

HCID 13344Tripotassium citrate

생성물 1

HCID 311Citric Acid

시약·촉매·용매 1

HCID 962Water용매

실험 절차

후처리

additionThe resulting material is poured into a mold
temperatureto cool
customNote: CARMEL KOSHER® vegetable jell is produced by Carmel Kosher Food Products, Inc

출처 및 근거

ORD 기록: ord-0570158afa8743baa03e81cc62790a84
출처 데이터셋: uspto-grants-1986_12
DOI: 10.6084/m9.figshare.5104873.v1
특허 번호: US04626440

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