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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 98.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 220.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 438.00 °C. @ 760.00 mm Hg
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| Flash Point: | 426.00 °F. TCC ( 218.89 °C. )
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| logP (o/w): | -1.880 (est) |
| Soluble in: |
| | water, 6.877e+004 mg/L @ 25 °C (est) |
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 |
| European information : |
| Most important hazard(s): | | None - None found. |
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.
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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: | flavoring agents |
| Recommendation for dextro,laevo-asparagine monohydrate usage levels up to: | | | not for fragrance use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2- | amino-3-carbamoylpropanoic acid | | 2- | aminosuccinamic acid | | DL-2- | aminosuccinamic acid hydrate | | (±)- | asparagine | | DL- | asparagine | | DL- | asparagine monohydrate | | dextro,laevo- | aspartamine | | DL- | aspartamine | | DL- | aspartic acid 4-amide | | 2,4- | diamino-4-oxobutanoic acid |
Articles:
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