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Category: natural substances and extractives
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 |
| Melting Point: | 150.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 551.00 °C. @ 760.00 mm Hg (est)
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| Flash Point: | 549.00 °F. TCC ( 287.00 °C. ) (est)
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| logP (o/w): | -0.910 (est) |
| Soluble in: |
| | water, 700 mg/L @ 23C (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: |
intraperitoneal-mouse LD50 750 mg/kg National Technical Information Service. Vol. AD691-490,
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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: | natural substances and extractives |
| Recommendation for hypoxanthine usage levels up to: | | | not for fragrance use.
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| Recommendation for hypoxanthine 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:
| 1,7- | dihydro-6H-purin-6-one | | 3,7- | dihydropurin-6-one | | 6- | hydroxy-1H-purine | | 6- | hydroxypurine | | | hypoxanthine enol | | | purin-6-ol | | 9H- | purin-6-ol | | | purin-6(1H)-one | | 9H- | purin-6(1H)-one | | | sarcine | | | sarkin | | | sarkine |
Articles:
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