Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Odor Type: fermented|
|Odor Strength: ||medium|
| ||sweet fruity fermented mushroom milky creamy |
|Odor Description: |
at 100.00 %.
|sweet diffusive fruity fermented mushroom milky creamy|
|Flavor Type: buttery|
| ||sweet buttery caramellic |
|Taste Description: ||sweet buttery caramel|
|Odor and/or flavor descriptions from others (if found).|
|Preferred SDS: View|
|European information : |
|Most important hazard(s): |
|Xi - Irritant|
R 36/37/38 - Irritating to eyes, respiratory system, and skin.|
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|Category: ||flavor and fragrance agents|
|IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice|
|Recommendation for butyl laevo-lactate usage levels up to: |
| || 2.0000 % in the fragrance concentrate.
|Recommendation for butyl laevo-lactate flavor usage levels up to: |
| || 100.0000 ppm in the finished product.
Potential Blenders and core components note
Occurrence (nature, food, other): note
| ||butyl (2S)-2-hydroxypropanoate|
| ||butyl (S)-(-)-lactate|
| ||butyl (S)-2-hydroxypropionate|
| ||butyl alpha-hydroxypropionate|
| ||butyl L-lactate|
|(2S)-2-||hydroxypropanoic acid butyl ester|
|L-||lactic acid n-butyl ester|
| ||propanoic acid, 2-hydroxy-, butyl ester, (2S)-|