Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white crystalline powder (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Melting Point: | 53.00 to 57.00 °C. @ 760.00 mm Hg
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Boiling Point: | 243.00 to 245.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.021000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.3 ( Air = 1 ) |
Flash Point: | 249.00 °F. TCC ( 120.56 °C. )
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logP (o/w): | 1.580 |
Soluble in: |
| alcohol | | water, 1.648e+004 mg/L @ 25 °C (est) | | water, 4.00E+04 mg/L @ 25 °C (exp) |
Organoleptic Properties:
Odor Description: at 1.00 % in dipropylene glycol. | phenolic |
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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): | Xn - Harmful. |
R 22 - Harmful if swallowed. R 36 - Irritating to eyes. R 43 - May cause sensitisation by skin contact. S 02 - Keep out of the reach of children. S 20 - When using do not eat or drink. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. S 46 - If swallowed, seek medical advice immediately and show this container or label.
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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: |
gavage-rat LD50 [sex: M,F] > 5000 mg/kg (Blaszcak & Auletta, 1987)
intraperitoneal-mouse LD50 250 mg/kg National Technical Information Service. Vol. AD691-490
oral-rat LD50 1600 mg/kg Kodak Company Reports. Vol. 21MAY1971
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
IFRA Critical Effect: | Depigmentation |
IFRA: | View Standard |
Recommendation for para-guaiacol usage levels up to: | | PROHIBITED: Should not be used as a fragrance ingredient.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.12 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 420 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
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Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 0.50000 | 2.50000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 1.00000 |
Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.50000 |
Processed fruit (04.1): | 0.40000 | 2.00000 |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 1.00000 | 5.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
Bakery wares (07.0): | 2.00000 | 10.00000 |
Meat and meat products, including poultry and game (08.0): | 0.20000 | 1.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.20000 | 1.00000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.30000 | 1.50000 |
Foodstuffs intended for particular nutritional uses (13.0): | 0.50000 | 2.50000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 1.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 5.00000 |
Ready-to-eat savouries (15.0): | 2.00000 | 10.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.40000 | 2.00000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
p- | guaiacol | para- | guaiacol | | HQMME | | hydroquinone methyl ether | | hydroquinone monomethyl ether | 1- | hydroxy-4-methoxybenzene | 4- | hydroxyanisole | p- | hydroxyanisole | para- | hydroxyanisole | p- | hydroxymethoxybenzene | para- | hydroxymethoxybenzene | | leucobasal | | leucodine B | | mechinolum | | mequinol | 4- | methoxy-phenol | 4- | methoxyphenol | p- | methoxyphenol | para- | methoxyphenol | mono | methyl ether hydroquinone | | phenol, 4-methoxy- | | phenol, p-methoxy- | | solage |
Articles:
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