| Physical and Chemical Properties | Chemical properties light yellow to dark brown viscous oily liquid. With brandy and fruit aromas, the taste is soft and brandy-like. The relative density is about 1.33. Insoluble in water. Soluble in chloroform, ether, hexane and non-volatile oil. |
| Use | Use stabilizer; Flavor enhancer; Beverage stabilizer. It can be used as a weightener for emulsifying essential oils. |
| Raw Materials | PASSION FLOWER OIL SOYBEAN OIL CORN OIL Olive oil |
| EPA chemical information | Fats and Glyceridic oils, vegetable, brominated (8016-94-2) |
identification test
in a suitable crucible, put about 0.2ml of sample and 1g of anhydrous sodium carbonate, mix evenly, cover with another 1g of sodium carbonate, gently pat and compact, and heat the crucible rapidly and strongly for 10min. After cooling, dissolve the residue in 20ml of hot water and filter. Dilute nitric acid test solution (TS-158) is added dropwise to the filtrate until foaming is stopped, and 1ml of silver nitrate test solution (TS-210) is added. A curd yellow precipitate that is insoluble in nitric acid but soluble in excess concentrated ammonia test solution (TS-14) should be generated.
Toxicity
ADI is not specified (FAO/WHO,2001).
use limited
FDA,& sect;180.30(2000): fruity beverage, 15 mg/kg.
Production method
It is obtained by bromination of vegetable oils (such as olive oil, soybean oil and corn oil). A certain stabilizer can be added.