ANGELIC ACID Meaning and
Definition
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Angelic acid is an organic compound with the molecular formula C5H8O4. It is classified as a dicarboxylic acid due to the presence of two carboxyl groups (-COOH) on its molecule. This colorless, crystalline solid is derived from maleic acid through an electrochemical reaction known as the "angelic acid synthesis."
The name "angelic acid" stems from the fact that it was first isolated from the root of the Angelica archangelica plant, a species known for its medicinal properties. However, angelic acid can also be found in various other plants, such as carrots and parsnips, albeit in smaller amounts.
Angelic acid is primarily used in the food and beverage industry as a flavoring agent due to its pleasant, fruity aroma, which has been likened to that of apples or pears. It is particularly valued for its enhancing effect on sweet, fruity flavors. Additionally, angelic acid possesses antimicrobial properties and can therefore act as a natural preservative in some food products.
Beyond its applications in the culinary world, angelic acid has also garnered attention in the field of organic chemistry. Researchers have explored its potential as a starting material for the synthesis of other compounds, including pharmaceuticals.
Although angelic acid is generally regarded as safe for consumption, it is crucial to adhere to regulatory guidelines and provide adequate labeling when incorporating it into food and beverage products.
Etymology of ANGELIC ACID
The word "Angelic acid" has its origin in Latin. The term comes from the Latin word "angelicus", meaning "angelic" or "celestial", which itself is derived from the Greek word "angelos", meaning "messenger" or "angel". The term "acid" is a reference to its chemical properties as a carboxylic acid. Overall, "Angelic acid" can be seen as a compound that is associated with celestial or heavenly qualities.
