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Category:natural substances and extractives
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: | 202.90 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.400000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 170.00 °F. TCC ( 76.50 °C. ) (est)
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| logP (o/w): | -0.300 (est) |
| Soluble in: |
| | water, 7.66e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
| 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 | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-mouse LDLo 55 mg/kg
GASTROINTESTINAL: ULCERATION OR BLEEDING FROM STOMACH
GASTROINTESTINAL: OTHER CHANGES
GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
Food and Chemical Toxicology. Vol. 31, Pg. 491, 1993.
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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: | | natural substances and extractives |
| Recommendation for S-methyl methanesulfinothioate usage levels up to: | | | not for fragrance use.
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| Recommendation for S-methyl methanesulfinothioate flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | dimethyl thiosulfinate | | | methanesulfinic acid, thio-, S-methyl ester (6CI,7CI,8CI) | | | methanesulfinothioic acid, S-methyl ester | | | methyl methane sulfinothioate | | | methyl methane thiosulphinate | | S- | methyl methanethiosulfinate | | S- | methyl thiomethanesulfinate | | | methylsulfinylsulfanylmethane |
Articles:
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3D/inchi