Category: flavoring agents
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: | 42.00 °C. @ 760.00 mm Hg
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Boiling Point: | 262.00 °C. @ 760.00 mm Hg
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Flash Point: | 150.00 °F. TCC ( 65.56 °C. )
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Soluble in: |
| water, 1345 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: |
Not determined
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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 |
Recommendation for (E)-benzylidene acetone usage levels up to: | | not for fragrance use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
trans- | benzal acetone | trans- | benzalacetone | trans- | benzylidenacetone | trans- | benzylidene acetone | trans- | benzylideneacetone | 3- | buten-2-one, 4-phenyl-, (E)- | | methyl trans-styryl ketone | trans-4- | phenyl-3-buten-2-one | trans-4- | phenylbut-3-en-2-one | (E)-4- | phenylbut-3-en-2-one |
Articles:
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