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Category: information only not used for fragrances or flavors
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: | 56.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 217.50 °C. @ 760.00 mm Hg
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| Soluble in: |
| | water, 2175 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 |
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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: | information only not used for fragrances or flavors |
| Recommendation for 2-hydroxy-5-methyl benzaldehyde usage levels up to: | | | not for fragrance use.
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| Recommendation for 2-hydroxy-5-methyl benzaldehyde 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:
| | benzaldehyde, 2-hydroxy-5-methyl- | | 2,5- | cresotaldehyde | | 2- | hydroxy-5-methylbenzaldehyde | | 5- | methyl salicylic aldehyde | | 5- | methylsalicylaldehyde | | 5- | methylsalicylic aldehyde |
Articles:
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