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Category:flavor enhancers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.99360 to 1.07400 @ 20.00 °C.
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| Pounds per Gallon - (est).: | 8.277 to 8.947
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| Refractive Index: | 1.49710 to 1.54700 @ 20.00 °C.
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| Boiling Point: | 201.34 °C. @ 760.00 mm Hg (est)
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| Boiling Point: | 45.00 to 46.00 °C. @ 0.75 mm Hg
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| Acid Value: | 2.00 max. KOH/g
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| Vapor Pressure: | 0.439000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 168.00 °F. TCC ( 75.60 °C. ) (est)
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| logP (o/w): | 3.381 (est) |
| Soluble in: |
| | alcohol | | | water, 61.77 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: toasted |
| toasted sulfurous sweet cocoa chocolate |
| Odor Description:at 0.10 % in propylene glycol. toasted sulfury sweet cocoa chocolate |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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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 | |
| |
| 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: | | flavor enhancers |
| Recommendation for 2-isopropyl-4-methyl-3-thiazoline usage levels up to: | | | not for fragrance use.
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| |
| 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 Flavor Ingredient Library |
| publication number: 26 |
| Click here to view publication 26 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.25000 | 0.50000 |
| beverages(nonalcoholic): | 0.25000 | 0.50000 |
| beverages(alcoholic): | 0.25000 | 0.50000 |
| breakfast cereal: | 0.25000 | 0.50000 |
| cheese: | - | - |
| chewing gum: | 0.50000 | 1.00000 |
| condiments / relishes: | 0.25000 | 0.50000 |
| confectionery froastings: | 0.25000 | 0.50000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.25000 | 0.50000 |
| fruit ices: | 0.25000 | 0.50000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 0.25000 | 0.50000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | 0.25000 | 0.50000 |
| meat products: | - | - |
| milk products: | 0.25000 | 0.50000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | 0.25000 | 0.50000 |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.25000 | 0.50000 |
| snack foods: | - | - |
| soft candy: | 0.25000 | 0.50000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | 0.25000 | 0.50000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2,5- | dihydro-2-isopropyl-4-methyl thiazole | | 2,5- | dihydro-2-isopropyl-4-methylthiazole | | 4- | methyl-2-propan-2-yl-2,5-dihydro-1,3-thiazole | | 2-iso | propyl-4-methyl-2,5-dihydrothiazole | | | thiazole, 2,5-dihydro-4-methyl-2-(1-methylethyl)- |
Articles:
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3D/inchi