Molecular Formula | C8H16O2 |
Molar Mass | 144.21 |
Density | 0.851g/mLat 25°C(lit.) |
Boling Point | 140-144°C727mm Hg(lit.) |
Flash Point | 90°F |
JECFA Number | 210 |
Vapor Presure | 5.1mmHg at 25°C |
Refractive Index | n20/D 1.397(lit.) |
Physical and Chemical Properties | Chemical colorless liquid. Soluble in ethanol and grease, slightly soluble in water. The boiling point is 140~144 ℃(97kPa) or 81~83 ℃(13300Pa). Flash point 32 ℃. It has sweet fruit, green, oil, ether and pineapple like tropical fruit aroma. Natural products are found in strawberries and Concourt grapes. |
Use | Uses GB 2760-1997 provides for the permitted use of food flavors. Mainly used for the preparation of various types of fruits and pineapple and other tropical fruit essences. |
Risk Codes | 10 - Flammable |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
UN IDs | UN 3272 3/PG 3 |
WGK Germany | 3 |
HS Code | 29155090 |
Hazard Class | 3.2 |
Packing Group | III |
Toxicity | GRAS(FEMA) |
Raw Materials | ISOPROPYL 2-CHLOROISOBUTYRATE Isopropyl tiglate n-Butane carbon monoxide Isopropyl alcohol Tiglic acid |
FEMA | 3699 | ISOPROPYL 2-METHYLBUTYRATE |
JECFA Number | 210 |
EPA chemical information | Isopropyl 2-methylbutyrate (66576-71-4) |
Toxicity
GRAS(FEMA)
use limited
FEMA(mg/kg): flavoring, 1.0; Alcohol-free drinks, jam, jelly and sweet sauce are all 5.0. Baked products, frozen dairy products, gel products, pudding, breakfast cereal and imitation dairy products are all 10.0. Soft candy, fruit ice products, hard candy, 15.0; Snacks, gum candy, 20.0.