• Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email:Mr. Jia
      Email:Mr. Guo
      Voice:86-10-68418738
      Fax:86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      Product(s):
      1-Hydroxy-2-propanone (Acetol)
       
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
      US Email:Customer Service
      US Email:Sales
      US Voice:(203) 271-9017
      Product(s):
      1-Hydroxy-2-propanone, Kosher
       
  • Penta International
  • SAFC Global
    • SAFC
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email:Information
      US Email:Sales
      US Voice:800-244-1173
      US Fax:800-368-4661
      Product(s):
      Hydroxyacetone ≥95% FG
      MSDS
       
acetone alcohol
  • Home
  • Suppliers
  • Organoleptics
      • Organoleptic Properties
        Odor Type :caramellic
        Odor Description:
        pungent sweet caramellic ethereal
        Taste Description:
        sweet slightly green burnt
  • Properties
      • Physical Properties
        Appearance :colorless to yellow clear liquid (est)
        Assay : 95.00 to 100.00 % 
        Food Chemicals Codex Listed :No
        Specific Gravity :1.08400 to 1.09000 @  25.00 °C.
        Pounds per Gallon - (est). : 9.020 to  9.070
        Refractive Index :1.42000 to 1.42600 @  20.00 °C.
        Melting Point : -17.00 °C. @ 760.00 mm Hg
        Boiling Point : 145.00 to  146.00 °C. @ 760.00 mm Hg
        Vapor Pressure :1.914000 mm/Hg @ 25.00 °C. (est)
        Flash Point : 133.00 °F. TCC ( 56.11 °C. )
        logP (o/w) : -0.780 (est)
  • Safety
      • Safety Information
        Most important hazard(s) :None - None found.
          S 02 - Keep out of the reach of children.
        S 23 - Do not breath vapour.
        S 24/25 - Avoid contact with skin and eyes.
        Oral/Parenteral Toxicity : 
          oral-rat LD50  2200 mg/kg
        (Smyth & Carpenter, 1948)

        oral-rat LD50  2200 mg/kg
        Journal of Industrial Hygiene and Toxicology. Vol. 30, Pg. 63, 1948.

        Dermal Toxicity : 
          Not determined
        Inhalation Toxicity : 
          Not determined
  • Safety in Use
      • Safety in Use Information
        Category :flavoring agents
        Maximised Survey-derived Daily Intakes (MSDI-EU) :0.22 (μg/capita/day)
        Modified Theoretical Added Maximum Daily Intake (mTAMDI) :1600 (μg/person/day)
        Threshold of Concern :1800 (μg/person/day)
        Structure Class :I
        Recommendation for acetone alcohol fragrance usage levels up to :
         not for fragrance use.
         
        Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
        The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA on the "Resources" link.
        publication number : 24
         average usual ppmaverage maximum ppm
        baked goods : 0.002001.50000
        beverages(nonalcoholic) : 2.0000010.00000
        beverages(alcoholic) : 4.0000020.00000
        breakfast cereal : --
        cheese : --
        chewing gum : --
        condiments / relishes : 0.001000.80000
        confectionery froastings : 0.002001.50000
        egg products : --
        fats / oils : --
        fish products : --
        frozen dairy : --
        fruit ices : --
        gelatins / puddings : 4.0000020.00000
        granulated sugar : --
        gravies : --
        hard candy : 0.002001.50000
        imitation dairy : --
        instant coffee / tea : 10.0000050.00000
        jams / jellies : 0.001000.80000
        meat products : --
        milk products : --
        nut products : --
        other grains : --
        poultry : --
        processed fruits : --
        processed vegetables : --
        reconstituted vegetables : --
        seasonings / flavors : 0.002001.50000
        snack foods : --
        soft candy : 10.0000050.00000
        soups : 0.000400.30000
        sugar substitutes : --
        sweet sauces : 0.001000.80000
         
        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/kgmaximum usage mg/kg
        Dairy products, excluding products of category 02.0 (01.0) : 3.0000015.00000
        Fats and oils, and fat emulsions (type water-in-oil) (02.0) : 2.0000010.00000
        Edible ices, including sherbet and sorbet (03.0) : 3.0000015.00000
        Processed fruit (04.1) : 2.0000010.00000
        Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) : --
        Confectionery (05.0) : 4.0000020.00000
        Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) : 2.0000010.00000
        Bakery wares (07.0) : 5.0000025.00000
        Meat and meat products, including poultry and game (08.0) : 1.000005.00000
        Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) : 1.000005.00000
        Eggs and egg products (10.0) : --
        Sweeteners, including honey (11.0) : --
        Salts, spices, soups, sauces, salads, protein products, etc. (12.0) : 2.0000010.00000
        Foodstuffs intended for particular nutritional uses (13.0) : 3.0000015.00000
        Non-alcoholic ("soft") beverages, excl. dairy products (14.1) : 2.0000010.00000
        Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) : 4.0000020.00000
        Ready-to-eat savouries (15.0) : 5.0000025.00000
        Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) : 2.0000010.00000
  • Safety References
      • Safety References
        European Food Safety Athority(efsa) :Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
        European Food Safety Authority (EFSA) reference(s) :
        Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000):page or pdf
        Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC):page or pdf
        Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab):page or pdf
        Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009):page or pdf
        Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30:page or pdf
        Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30:page or pdf
        EPI System :View
        Chemicalize.org :Calculate predicted properties
        Cancer Citations :Search
        Toxicology Citations :Search
        Env. Mutagen Info. Center :Search
        EPA Substance Registry Services (TSCA) :116-09-6
        EPA ACToR :Toxicology Data
        National Institute of Allergy and Infectious Diseases :Data
        WISER :UN 1224
        WGK Germany :1
         1-hydroxypropan-2-one
        DTP/NCI :102497
        Chemidplus :0000116096
        RTECS :UC2800000 for cas# 116-09-6
1-hydroxypropan-2-one (Click)
CAS Number : 116-09-6
ESIS EC# (EINECS) :204-124-8
Beilstein Number :0605368
MDL :MFCD00004669
FEMA Number :4462
CoE Number :11101
XlogP3-AA :-0.70 (est)
Molecular Weight :74.07922000
Formula :C3 H6 O2
BioActivity Summary :listing
NMR Predictor :Predict
Category :flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information :
Google Scholar : Search Google Books : Search
Google Scholar : with word "volatile"Search Google Scholar : with word "flavor"Search
Google Scholar : with word "odor"SearchPerfumer and Flavorist : Search
Google Patents : Search US Patents : Search
EU Patents : Search IBM Patents : Obtain
Pubchem Patents:Search
PubMed : SearchNCBI : Search
JECFA Food Flavoring :1945  hydroxyacetone
Flavis Number :07.169 (Old)
EU SANCO Food Flavourings :07.169  1-hydroxypropan-2-one

FEMA Number :4462  hydroxyacetone
FDA Mainterm : HYDROXYACETONE
click on the picture(s) below to
interact with the 3D model
Picture of molecule
1-hydroxypropan-2-one
Synonyms :
 acetol
 acetol natural
 acetol natural 1% in ethyl alcohol
 acetol natural 5% in ethyl alcohol
 acetomethanol
 acetone, 1-hydroxy-
 acetyl carbinol
 acetyl methanol
 acetylcarbinol
 acetylmethanol
1-hydroxy-2-propanone
1-hydroxy-2-propanone (acetol)
1-hydroxy-propan-2-one
 hydroxyacetone
1-hydroxyacetone
a-hydroxyacetone
 hydroxymethyl methyl ketone
1-hydroxypropan-2-one
 hydroxypropanone
 methylketol
1-oxidanylpropan-2-one
2-oxopropan-1-ol
2-oxopropanol
2-propanone, 1-hydroxy-
2-ketopropyl alcohol
2-oxopropyl alcohol
 pyruvic alcohol
 pyruvinalcohol
 rongal 5242
Similar Items: note
 acetone
 acetone peroxide
Soluble in :
 alcohol
 water, 1.00E+06 mg/L @ 20 °C (exp)
Stability :
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