Molecular Formula | C11H14O2 |
Molar Mass | 178.23 |
Density | 0.993g/mLat 25°C(lit.) |
Boling Point | 237°C(lit.) |
Flash Point | 205°F |
JECFA Number | 701 |
Storage Condition | 2-8℃ |
Refractive Index | n20/D 1.487(lit.) |
MDL | MFCD00026440 |
Physical and Chemical Properties | Colorless liquid. It has a special fruit-like aroma. Boiling point 237 ℃, miscible in ethanol, soluble in grease, insoluble in water. |
WGK Germany | 2 |
RTECS | NQ5460000 |
HS Code | 29156000 |
Toxicity | The acute oral LD50 value in rats was reported as 4 ml/kg (3.53-4.58 ml/kg) and the acute dermal LD50 value in rabbits as 3.97 ml/kg (Levenstein, 1974). |
content analysis | determined by method 2 in ester determination method (OT-18). The sample amount taken is 1.2g. The equivalent factor (e) in the calculation is 89.12. Or by gas chromatography (GT-10-4) with non-polar column method. |
toxicity | GRAS(FEMA). LD504000mg/kg (rat, oral). |
usage limit | FEMA(mg/kg): soft drink 0.10~4.0; Cold drink 0.05; Candy 0.12~6.0; Baked food 0.12~7.0. Moderate limit (FDA § 172.515,2000). |
maximum allowable usage of food additives maximum allowable residue standard | ▼ ▲ Chinese name of additive allowed to use this kind of additive Chinese name of food additive function maximum allowable usage (g/kg) maximum allowable residue (g/kg) isobutyric acid p-cresol ester food and food spices shall not exceed the maximum allowable usage and maximum allowable residue in GB 2760 |
chemical properties | colorless liquid. It has a special fruit-like aroma. Boiling point 237 ℃, miscible in ethanol, soluble in grease, insoluble in water. |
use | spices. It is mainly used to prepare various fruit flavors with minimal dosage. for thick floral flavor |
production method | is made by esterification of p-cresol and isobutyric acid. |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |