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Category: buffering agents and neutralizing agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.09900 @ 25.00 °C.
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| Melting Point: | 37.00 to 38.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 272.00 to 273.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point: | > 230.00 °F. TCC ( > 110.00 °C. )
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| logP (o/w): | -1.239 (est) |
| Soluble in: |
| | water, 1000000 mg/L @ 25 °C (exp) |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | buffering agents and neutralizing agents |
| Recommendation for aminoethyl propane diol usage levels up to: | | | not for fragrance use.
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| Recommendation for aminoethyl propane diol flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | aepd | | 2- | amino-1,3-dihydroxy-2-ethylpropane | | 2- | amino-2-ethyl-1,3-propane diol | | 2- | amino-2-ethyl-1,3-propanediol | | 2- | amino-2-ethyl-propane-1,3-diol | | 2- | amino-2-ethylpropane-1,3-diol | | 2- | amino-2-ethylpropanediol | | 1,1-bis( | hydroxymethyl)propylamine | | | propane-1,3-diol, 2-amino-2-ethyl- | | 1,3- | propanediol, 2-amino-2-ethyl- |
Articles:
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