|
Category:information only not used for fragrances or flavors
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 97.00 to 98.00 °C. @ 11.00 mm Hg
|
Organoleptic Properties:
| Odor Type: sulfurous |
| fresh cabbage sauerkraut |
| Odor Description:at 0.01 % in propylene glycol. aroma and taste at 0.5-2.0 ppm in aqueous solution as found in fresh cabbage, cole slaw, and sauerkraut |
| Flavor Type: sulfurous |
| cabbage sauerkraut |
| Taste Description: cabbage sauerkraut |
| 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
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | information only not used for fragrances or flavors |
| Recommendation for methyl hexanesulfinate usage levels up to: | | | not for fragrance use.
|
| |
| Recommendation for methyl hexanesulfinate flavor usage levels up to: |
| | not for flavor use.
|
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
|