Summary In previous work 3-stearoyl-d-glucose was found to have superior bread softening action. This paper describes its synthesis by reaction of stearoyl chloride with 1, 2∶ 5, 6- diisopropylidene-d-glucose and subsequent deacetonation of the intermediate stearoyl diisopropylidene-d-glucose. Acetonation of the product, followed by saponification of the acyl group, produced 1, 2∶ 5, 6-diisopropylidene-d-glucose and indicated that the ...
![sodium (3aR,5S,6S,6aR)-5-((R)-2,2-dimethyl-1,3-dioxolan-4-yl)-2,2-dimethyltetrahydrofuro[2,3-d][1,3]dioxol-6-olate Structure](https://image.chemsrc.com/caspic/118/64656-76-4.png)
