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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow clear liquid (est) |
| Assay: | 97.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.98500 to 0.99100 @ 20.00 °C.
|
| Pounds per Gallon - (est).: | 8.206 to 8.256
|
| Refractive Index: | 1.51800 to 1.52400 @ 20.00 °C.
|
| Boiling Point: | 89.00 to 91.00 °C. @ 1.00 mm Hg
|
| Soluble in: |
| | water, 0.4054 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Description:sulfurous garlic |
| 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
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for diisoamyl trisulfide 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 Flavor Ingredient Library |
| publication number: 24 |
| Click here to view publication 24 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | 0.01000 | 0.05000 |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 0.01000 | 0.05000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | 0.00100 | 0.01000 |
| soft candy: | - | - |
| soups: | 0.01000 | 0.05000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| bis(3- | methyl butyl) trisulfane | | 3- | methyl-1-(3-methylbutyltrisulfanyl)butane | | bis(3- | methylbutyl)trisulfane | | | trisulfide, bis(3-methylbutyl) |
Articles:
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3D/inchi