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Category: natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white solid (est) |
| Assay: | 97.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 58.00 to 60.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 419.00 to 420.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 232.00 °C. @ 3.80 mm Hg
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| Flash Point: | 410.00 °F. TCC ( 210.00 °C. )
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| logP (o/w): | 11.485 (est) |
| Shelf Life: | 6.00 month(s) or longer if stored properly. |
| Storage: | refrigerate in tightly sealed containers. |
| Soluble in: |
| | alcohol | | | water, 1.116e-006 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
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: | natural substances and extractives |
| Recommendation for methyl tetracosanoate usage levels up to: | | | not for fragrance use.
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| Recommendation for methyl tetracosanoate 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:
| | lignoceric acid methyl ester | | | lignocericacidmethylester | | | methyl lignocerate | | | tetracosanoic acid methyl ester | | | tetracosanoic acid, methyl ester |
Articles:
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