|
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 %
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 110.00 to 117.00 °C. @ 1.00 mm Hg
|
Organoleptic Properties:
| |
| Odor Type: cabbage |
| |
| | cooked cabbage sauerkraut |
Odor Description:
at 0.10 % in propylene glycol. | cooked cabbage sauerkraut |
| |
| |
| Flavor Type: onion |
| |
| | onion beefy brothy |
Taste Description:
at 0.20 ppm. | onion-beef broth |
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | information only not used for fragrances or flavors |
| Recommendation for benzyl propanesulfinate usage levels up to: | | | not for fragrance use.
|
| |
| Recommendation for benzyl propanesulfinate flavor usage levels up to: |
| | not for flavor use.
|
Safety References:
References:
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
Articles:
|