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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white powder (est) |
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 232.00 to 235.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 437.00 to 439.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 0.000000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 425.00 °F. TCC ( 218.33 °C. )
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| logP (o/w): | -1.506 (est) |
| Soluble in: |
| | water, 6.877e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Strength: | none |
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Odor Description: at 100.00 %. | odorless |
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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 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:
| (2S)-2- | amino-3-carbamoylpropanoic acid hydrate | | | aminoplasmal | | L-2- | aminosuccinamic acid monohydrate | | (S)-2- | aminosuccinic acid 4-amide | | L- | asparagine hydrate | | L- | asparagine hydrate (1:1) | | | asparagine monohydrate | | L- | asparagine monohydrate | | L-(+)- | asparagine monohydrate | | L- | asparagine, hydrate (1:1) | | L- | asparagine, monohydrate | | | asparagine, monohydrate, L- | | L- | aspartic acid 4-amide | | (2S)-2,4- | diamino-4-oxobutanoic acid hydrate | | | thomaeamin |
Articles:
| PubMed: | A dual approach to study the electro-optical properties of a noncentrosymmetric l-asparagine monohydrate. |
| PubMed: | Vibrational spectra (FT-IR and FT-Raman), molecular structure, natural bond orbital, and TD-DFT analysis of L-Asparagine Monohydrate by Density Functional Theory approach. |
| PubMed: | In vitro propagation of Dioscorea alata var. purpurae. |
| PubMed: | Theoretical investigation of zero field splitting parameters for Mn2+ centres in L-asparagine monohydrate. |
| PubMed: | EPR and optical absorption studies on VO2+ ions in L-asparagine monohydrate single crystals. |
| PubMed: | The monohydrates of the four polar dipeptides L-seryl-L-asparagine, L-seryl-L-tyrosine, L-tryptophanyl-L-serine and L-tyrosyl-L-tryptophan. |
| PubMed: | Multiple-quantum magic-angle spinning spectroscopy using nonlinear sampling. |
| PubMed: | The experimental charge-density approach in the evaluation of intermolecular interactions. Application of a new module of the XD programming package to several solids including a pentapeptide. |
| PubMed: | Establishment and maintenance of friable, embryogenic maize callus and the involvement of L-proline. |
| PubMed: | The molecular and crystal structures of 4-N-(2-acetamido-2-deoxy-beta-D-glucopyranosyl)-L-asparagine trihydrate and 4-N-(beta-D-glucopyranosyl)-L-asparagine monohydrate. The x-ray analysis of a carbohydrate-peptide linkage. |
| PubMed: | Heat capacities from 11 to 305 degree K, entropies and free energies of formation of L-asparagine monohydrate, L-aspartic acid, L-glutamic acid, and L-glutamine. |
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