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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 |
| Boiling Point: | 355.00 to 356.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.000001 mmHg @ 25.00 °C. (est) |
| Flash Point: | 336.00 °F. TCC ( 168.60 °C. ) (est)
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| logP (o/w): | -0.350 (est) |
| Soluble in: |
| | alcohol | | | water, 3.947e+005 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
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: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for (±)-4-hydroxyproline usage levels up to: | | | not for fragrance use.
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Safety References:
References:
| | (±)-4-hydroxypyrrolidine-2-carboxylic acid |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 825 |
| Pubchem (sid): | 125706174 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (±)-4- | hydroxy-2-pyrrolidinecarboxylic acid | | (±)-4- | hydroxypyrrolidine-2-carboxylic acid | | | proline, (±)-4-hydroxy- |
Articles:
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3D/inchi