Name | PYROLIGNEOUS ACID |
Synonyms | WOODTAR WOODTARS Biopirol FEMA 2967 woodvinegar Wood vineger Pyroligneousacids PYROLIGNEOUS ACID |
CAS | 8030-97-5 |
EINECS | 232-450-0 |
Density | 1.08 g/mL at 25 °C (lit.) |
Boling Point | 99 °C (lit.) |
Flash Point | 112°F |
Merck | 13,8093 |
Refractive Index | n20/D 1.374(lit.) |
Physical and Chemical Properties | Yellow acid liquid. It has fragrance enhancement, deodorization and antiseptic effects on food. Soluble in water and ethanol. |
Risk Codes | R10 - Flammable R21 - Harmful in contact with skin R36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S16 - Keep away from sources of ignition. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
UN IDs | UN 1993 3/PG 3 |
WGK Germany | 3 |
RTECS | ZD0370000 |
FEMA | 2967 | PYROLIGNEOUS ACID |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
toxicity | ADI value is not specified. GRAS(FEMA). |
usage limit | FEMA(mg/kg): beverage 10; Cold drink 15; Candy 51; Baked food 33; Pudding 30; Meat products 30~300. |
use | spice and preservative. Used for aroma and preservation of dried meat, fish and shellfish products. Generally, meat and the like are pickled and air-dried, soaked in cold fumigated liquid containing 1% salt and 10% ~ 15% wood vinegar for 5~10min, taken out and air-dried, and then heated and dried in the fumigation chamber for 1~2h. It is mainly used for prosciutto, foreign ham, sausage (the actual addition of finished products is 0.2%~ 0.4%), fish pieces, fish sausage (0.5%~ 1.0%), fish cake and fish roll (0.1%~ 0.2%), etc. According to FAO/WHO regulations, it can be used for canned sardines, canned mackerel and brine ham, etc., and the amount of consumption depends on the production needs. GB 2760-2001: It is allowed to be used to prepare various flavors, and the dosage is limited to GMP. |
production method | crude wood vinegar (pyrolytic acid) is prepared by dry distillation of wood, put into a wooden barrel and put in a pool to gradually divide it into three layers: tar precipitation, wood vinegar and wood tar, then separate it, and distill and refine the middle layer wood vinegar. There are also those who further concentrate, crystallize, and separate to make crystalline products. |