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Product name
CAS
Formula

Furfuryl Mercaptan

CAS98-02-2
FormulaC5H6OS
Synonym2-Furanmethanethiol
Specific gravity1.12000 to 1.13000 @ 25.00 °C
Vapor Pressure3.980000 mm/Hg @ 25.00 °C
Vapor Density3.9
Flash Point113.00 °F. TCC
Odor Typecoffee
TasteSulfurous roasted coffee, rubbery, slightly nutty with eggy and savory meaty nuances
Appearancecolorless to pale yellow clear oily liquid
Assay95.00 to 100.00 %
Refractive Index1.52700 to 1.53500 @ 20.00 °C
Boiling Point147.00 °C. @ 12.00 mm Hg
OdorRoasted coffee, sulfurous, with a burnt match note
Pounds/Gallon9.320 to 9.403
logP (o/w)1.73
Boiling Point154.00 to 156.00 °C. @ 760.00 mm Hg
Insolubilityin water
Molecular weight114.17
Colorcolorless to light orange liquid
Solubilityalcohol, propylene glycol, most org. solvs.

Ethyl Palmitate

CAS628-97-7
FormulaC18H36O2
SynonymEthyl Hexadecanoate, Palmitic Acid, Ethyl Ester, Cetylate ethyl, Hexadecanoic acid, ethyl ester, Ethyl palmitate
Appearancewhite solid
Boiling Point192.00 to 193.00 °C. @ 10.00 mm Hg
Boiling Point303.00 °C. @ 760.00 mm Hg
Vapor Density>1
Flash Point230.00 °F. TCC
logP (o/w)8.15
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odor Typewaxy
Assay99.00 to 100.00 %
Vapor Pressure0.000070 mm/Hg @ 25.00 °C
Shelf Life24 month(s) or longer if stored properly
OdorWaxy, fruity, creamy and milky with a balsamic nuance
Melting Point24.00 to 26.00 °C. @ 760.00 mm Hg
TasteWaxy, fruity, creamy and fermented with a vanilla, balsamic nuance
Refractive Index1.4400
Molecular weight248.48
Specific gravity0.857

Ethyl Isovalerate

CAS108-64-5
FormulaC7H14O2
Synonymethyl 3-methylbutanoate, Isovaleric acid, ethyl ester, ethyl isopentanoate, ethylmethylbutanoate, Butanoic acid, 3-methyl ethyl ester, Butanoic acid, 3-methyl-, ethyl ester, Ethyl 3-methyl-butanoate
Density0.868 (2020 c)
Slightly Solublein water 135 c
TasteSweet, fruity, spice, metallic and green with a pineapple and apple Iift
Boiling Point59.00 to 60.00 °C. @ 50.00 mm Hg
Flash Point95.00 °F. TCC
Shelf Life12.00 month(s) or longer if stored properly
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
logP (o/w)2.12
Odor Typefruity
Specific gravity0.86100 to 0.86900 @ 25.00 °C
Boiling Point131.00 to 133.00 °C. @ 760.00 mm Hg
Acid Value2.00 max. KOH/g
OdorSweet, diffusive, estry, fruity, sharp, pineapple, apple, green and orange
Appearancecolorless to pale yellow clear liquid
Assay98.00 to 100.00 %
Pounds/Gallon7.164 to 7.231
Refractive Index1.39400 to 1.39900 @ 20.00 °C
Melting Point-99.00 to -98.00 °C. @ 760.00 mm Hg
Vapor Pressure7.850000 mm/Hg @ 25.00 °C
Vapor Density4.4
Molecular weight130.21
Colorcolorless oily liquid
Solubilitypropylene glycol

2,5-dimethyl pyrazine

CAS123-32-0
FormulaC6H8N2
Synonym2,5-Dimethyl-1,4-diazine, 2,5-Dimethylparadiazine, 2,5-Dimethylpiazine, 2,5-dimethylpyrazine, Pyrazine, 2,5-dimethyl-, 2,5-Dimethylpyrazine
Density0.990
Assay98.00 to 100.00 %
Specific gravity0.98500 to 0.99100 @ 25.00 °C
Refractive Index1.49700 to 1.50300 @ 20.00 °C
Boiling Point154.00 to 156.00 °C. @ 760.00 mm Hg
Vapor Pressure3.980000 mm/Hg @ 25.00 °C
Vapor Density3.7
Flash Point130.00 °F. TCC
logP (o/w)0.64
OdorNutty, peanut, musty, earthy, powdery and slightly roasted with a cocoa powder nuance
Appearancecolorless to pale yellow clear liquid
Pounds/Gallon8.196 to 8.246
Odor Typechocolate
TasteMusty, potato, cocoa and nutty with a fatty and oily nuance
Additional Assay Informationsum of 2,3- 2,5- and 2,6- isomers
Melting Point15.00 °C. @ 760.00 mm Hg
Molecular weight108.14
Colorcolorless to yellowish liquid

gamma-Decalactone

CAS706-14-9; 706-14-6
FormulaC10H18O2
Synonym2-decalactone, decanoic acid gamma-lactone, 4-hydroxydecanoic acid gamma-lactone, Gamma-hydroxycapric acid lactone, gamma-n-hexyl-gamma-butyrolactone, decan-4-olide
Specific gravity0.95000 to 0.95500 @ 25.00 °C
Refractive Index1.44700 to 1.45100 @ 20.00 °C
Vapor Pressure0.005120 mm/Hg @ 25.00 °C
Assay98.00 to 100.00 %
Appearancecolorless to pale yellow clear oily liquid
Boiling Point153.00 °C. @ 15.00 mm Hg
Vapor Density>1
Shelf Life24 month(s) or longer if stored properly
Storagerefrigerate in tightly sealed containers
Odor Typefruity
TasteFruity, creamy, peach and apricot with a syrupy, fatty nuance
Pounds/Gallon7.905 to 7.947
logP (o/w)2.72
Boiling Point114.00 to 116.00 °C. @ 0.50 mm Hg
Acid Value1.00 max. KOH/g
Flash Point200.00 °F. TCC
OdorFruity, peach, creamy and sweet with a fatty nuance

delta-Dodecanolactone

CAS713-95-1
FormulaC12H22O2
Synonym5-Hydroxydodecanoic Acid delta-Lactone, Dodecan-5-olide, N-heptyl-delta-valerolactone, 6-heptyltetrahydro-2-pyrone, delta dodecalactone, 2H-Pyran-2-one, 6-heptyltetrahydro-, Dodecan-5-olide
Density0.942
Vapor Density>1
logP (o/w)3.48
Flash Point> 230.00 °F. TCC
Refractive Index1.45500 to 1.46300 @ 20.00 °C
OdorFatty, sweet, creamy, dairy, fruity, peach, apricot, milky and buttery
Saponification Value278.00 to 286.00
Appearancecolorless to pale yellow clear liquid
Assay99.00 to 100.00 % sum of isomers
Specific gravity0.94000 to 0.94300 @ 25.00 °C
Boiling Point140.00 to 141.00 °C. @ 1.00 mm Hg
Acid Value8.00 max. KOH/g
Vapor Pressure0.001550 mm/Hg @ 25.00 °C
Odor Typetropical
TasteCreamy, fatty, dairy, rich buttery, fruity, peach and nutty
Melting Point-12.00 °C. @ 760.00 mm Hg
Insolubilityin water
Molecular weight198.31
Colorcolorless to very pale straw-yellow viscous liquid
Solubilityalcohol, propylene glycol, veg. oil

delta-decalactone

CAS705-86-2
FormulaC10H18O2
Synonym5-Hydroxydecanoic Acid Delta Lactone, 5-decanolid, Amyl-delta-valerolactone, (1,5)-decanolide, 6-pentyloxan-2-one, 2H-Pyran-2-one, tetrahydro-6-pentyl-, Decan-5-olide
Density0.954
Very Solublein alcohol, propylene glycol
Appearancecolorless clear liquid
Assay98.00 to 100.00 % sum of isomers
Specific gravity0.95800 to 0.97600 @ 25.00 °C
Refractive Index1.45600 to 1.45900 @ 20.00 °C
Melting Point-27.00 °C. @ 760.00 mm Hg
Boiling Point117.00 to 120.00 °C. @ 0.02 mm Hg
Saponification Value323.00 to 333.00
Flash Point> 230.00 °F. TCC
logP (o/w)2.42
Vapor Pressure0.001000 mm/Hg @ 20.00 °C
Shelf Life12.00 month(s) or longer if stored properly
OdorSweet, creamy, Iactonic, fatly, coconut, milky
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
TasteCoconut, creamy, fatty, butfery, milky and nutty with a slightly fruity nuance
Pounds/Gallon7.972 to 8.121
Boiling Point281.00 °C. @ 760.00 mm Hg
Acid Value5.00 max. KOH/g
Odor Typecoconut
Insolubilityin water
Molecular weight170.28
Colorcolorless liquid

butyl 2-methyl butyrate

CAS15706-73-7
FormulaC9H18O2
Synonymbutyl 2-methylbutanoate, Butanoic acid, 2-methyl-, butyl ester, Butyl 2-Methylbutyrate
Odorgreen fruity cocoa
Refractive Index1.40500 to 1.41100 @ 20.00 °C
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odor Typegreen
Appearencecolorless clear liquid
Assay99.00 to 100.00 %
Specific gravity0.85900 to 0.86600 @ 20.00 °C
Pounds/Gallon7.156 to 7.214
Boiling Point174.00 to 175.00 °C. @ 760.00 mm Hg
Vapor Pressure1.090000 mm/Hg @ 25.00 °C
Vapor Density5.4
Flash Point135.00 °F. TCC
logP (o/w)3.25
Shelf Life24 month(s) or longer if stored properly

Benzyl Formate

CAS104-57-4
FormulaC8H8O2
SynonymPhenylmethyl formate, Formic acid, phenylmethyl ester, Benzyl methanoate, Formic acid, phenylmethyl ester, Benzyl Ethanoate
Density1.081
Practically Insolublein water
Specific gravity1.08200 to 1.09200 @ 25.00 °C
Refractive Index1.50800 to 1.51800 @ 20.00 °C
Acid Value1.00 max. KOH/g
Vapor Pressure0.273000 mm/Hg @ 25.00 °C
Flash Point180.00 °F. TCC
logP (o/w)1.53
Shelf Life24 month(s) or longer if stored properly
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odor Typefloral
OdorChemical with a cherry fruity almond nuance
TasteFresh cherry, with a berry strawberry fruity nuance
Assay95.00 to 100.00 %
Appearancecolorless to pale yellow clear liquid
Pounds/Gallon9.003 to 9.087
Boiling Point202.00 to 203.00 °C. @ 760.00 mm Hg
Molecular weight136.15
Colorcolorless liquid

Benzyl Butyrate

CAS103-37-7
FormulaC11H14O2
SynonymBenzyl n-butyrate, Benzyl butanoate, Butanoic acid, benzyl ester, butyric acid benzyl ester, Aldehyde C19, Methyl phenyl butyrate, Butanoic acid, phenylmethyl ester, Benzyl Butanoate
Density1.009
Appearancecolorless clear liquid
Assay98.00 to 100.00 %
Specific gravity1.00500 to 1.01200 @ 25.00 °C
Pounds/Gallon8.363 to 8.421
Refractive Index1.49000 to 1.50000 @ 20.00 °C
Melting Point21.00 °C. @ 760.00 mm Hg
Boiling Point238.00 to 240.00 °C. @ 760.00 mm Hg
Flash Point225.00 °F. TCC
logP (o/w)3.06
Acid Value1.00 max. KOH/g
Vapor Pressure0.036600 mm/Hg @ 25.00 °C
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
OdorFruity, sweet, fresh, waxy, tropical, pineapple and apple
Shelf Life24 month(s) or longer if stored properly
Odor Typefruity
TasteFruity, sweet, tropical, plum, pear, pineapple, apricot
Insolubilityin glycerin, propylene glycol, water 239 c
Molecular weight178.23
Colorcolorless liquid
Solubilityalcohol, fixed oils

Allyl Isothiocyanate

CAS57-06-7
FormulaC4H5NS
Synonym3-isothiocyanatopropene, 2-propenyl isothiocyanate, mustard oil, allyl isorhodanide, allyl mustard oil, synthetic mustard oil, allylsenevol, redskin, volatile oil of mustard, 1-Propene, 3-isothiocyanato-
Density1.013-1.016
Slightly Solublein water
Appearancecolorless to pale yellow clear liquid
Specific gravity1.02000 to 1.02500 @ 15.00 °C
Refractive Index1.52700 to 1.53100 @ 20.00 °C
Melting Point-102.50 to -101.00 °C. @ 760.00 mm Hg
Boiling Point73.00 to 74.00 °C. @ 50.00 mm Hg
Flash Point115.00 °F. TCC
logP (o/w)2.15
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odorstrong pungent mustard
Assay93.00 to 100.00 %
Boiling Point150.00 to 151.00 °C. @ 760.00 mm Hg
Shelf Life18 month(s) or longer if stored properly
Pounds/Gallon8.505 to 8.547
Vapor Pressure3.700000 mm/Hg @ 30.00 °C
Odor Typesulfurous
Acid Value1.00 max. KOH/g
Molecular weight99.16
Colorcolorless-pale yellow liquid

2-acetyl furan

CAS1192-62-7
FormulaC6H6O2
Synonym1-(furan-2-yl)ethanone, methyl 2-furyl ketone, Ethanone, 1-(2-furanyl)-, 2-Furyl methyl ketone
Density1.0890-1.099 (20 c)
OdorSweet, almondy, nutty, brown and toasted with a milky, Iactonic undernote
TasteSweet, nutty and roasted with a sweet, baked-goods body
Appearancecolorless crystals
Assay99.00 to 100.00 %
Pounds/Gallon9.062 to 9.145
Boiling Point67.00 °C. @ 10.00 mm Hg
Boiling Point173.00 to 175.00 °C. @ 760.00 mm Hg
Vapor Pressure0.772000 mm/Hg @ 25.00 °C
Vapor Density3.7
logP (o/w)0.52
Odor Typebalsamic
Refractive Index1.50000 to 1.50900 @ 20.00 °C
Melting Point29.00 to 33.00 °C. @ 760.00 mm Hg
Flash Point160.00 °F. TCC
Specific gravity1.08900 to 1.09900 @ 25.00 °C
Insolubilityin water
Molecular weight110.11
Colorcolorless crystal to yellow-brown solid
Solubilityoxygenated solvs.

Acetoin

CAS513-86-0
FormulaC4H8O2
Synonym3-hydroxy-2-butanone, hydroxybutanone, Acetyl methyl carbinol, Dimethylketol, 2-Butanone, 3-hydroxy-, 3-Hydroxy-2-butanone
Density1.016
Slightly Solublein ether
Assay96.00 to 100.00 %
Pounds/Gallon8.279 to 8.479
Boiling Point147.00 to 148.00 °C. @ 760.00 mm Hg
Vapor Pressure2.690000 mm/Hg @ 25.00 °C
Vapor Density3.0
Flash Point113.00 °F. TCC
logP (o/w)-0.36
OdorButtery, sweet, creamy, dairy like with milky fatty nuances
Specific gravity0.99500 to 1.01900 @ 25.00 °C
Storagerefrigerate in tightly sealed containers
Odor Typebuttery
TasteCreamy, dairy, sweet, buttery, oily and milky
Appearancecolorless to pale yellow liquid to solid
Melting Point90.00 to 91.00 °C. @ 760.00 mm Hg
Shelf Life12 month(s) or longer if stored properly
Refractive Index1.41700 to 1.42200 @ 20.00 °C
Insolubilityin veg. oil
Molecular weight88.12
Colorcolorless to slightly yellow liquid or crystal solid
Solubilityethanol

Olive Oil, Pure

CAS8001-25-0
SynonymPure Olive Oil, Olive oil
Density0.909-0.915 (2525 c)
Saponification number187-196
Slightly Solublein alcohol
Stearic Acid (C18)4.0%
Trans Fatty Acids0.5%
Free Fatty Acid1.5% Max.
Peroxides5.0 mEq/kg Max.
Others3.2%
Polyunsaturates11.5%
Oleic Acid (C18:1)67.9%
Linoleic Acid (C18:2)10.7%
Saponification Value185 - 196
Saturates18.0%
Iodine Value79-88
FlavorCharacteristic
Calories884 (per 100g)
Color3.5R Max. (Lovibond)
Palmitic Acid (C16)13.5%
Insolubilityin water
Iodine Number79-88
Odoryel. to lt. grnsh. liq., sl. olive odor, sl. char. taste
Melting Point-6 c
Refractive Index1.466-1.468
Flash Point(cc) 437 f

Caproic Acid

CAS142-62-1
FormulaC6H12O2
Synonymn-Hexanoic acid, Hexanoic acid, Hexanoic Acid, Caproic Acid
Density0.9295 (2020 c)
Slightly Solublein water
Very Solublein ether, fixed oils
Color (APHA)100 max.
Caproic C699.0%
Titer1 -3 °C
Acid Value473 -484 mgKOH/g
Saponification Value475 - 486
Moisture0.2% max.
Color Lovibond 5 1/43.0Y / 0.8R max.
Caprylic C81.0%
Iodine Value0.5 max.
Unsaponifiable Matter0.1% max.
Odorodor of limburger cheese
Refractive Index1.415-1.418
Molecular weight116.18
Colorcolorless oily liquid
Flash Point(coc) 215 f
Boiling Point205 c

Sucralose FCC

CAS56038-13-2
FormulaC12H19Cl3O8
Synonym4,1',6'-trichlorogalactosucrose, alpha-D-Galactopyranoside,1,6-dichloro-1,6-dideoxy-beta-D-fructofuranos yl 4-chloro-4-deoxy,
Specific Rotation+84.0? + 87.5?
Residue on Ignition0.7% max
Assay98.0 - 102.0%
Total Plate Count< 250 CFU/g
E ColiNegative
Water Content2.0% max
SalmonellaNegative
DescriptionA white crystalline powder
OdorPractically odorless
Methanol0.1% max
Slightly Solublein ethyl acetate
Hydrolysis ProductsPass
S. AureusNegative
Related SubstancesPass
Particle Size100% through 60 mesh
Heavy Metals10 mg/kg max
Molecular weight397.66
Yeast & Molds< 50 CFU/g
Solubilitywater, methanol, alcohol

Diethyl Malonate

CAS105-53-3
FormulaC7H12O4
SynonymMalonic Acid diethyl ester, ethyl malonate, diethyl malonate, 1,3-Propanedioic acid, diethyl ester, Propanedioic acid, 1,3-diethyl ester, Diethyl propanedioate
Density1.055 (204 c)
Specific gravity1.05300 to 1.05600 @ 25.00 °C
Refractive Index1.41300 to 1.41600 @ 20.00 °C
Vapor Density5.52
Assay99.00 to 100.00 %
logP (o/w)0.96
Shelf Life24 month(s) or longer if stored properly
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
OdorSweet, green, apple and fruity
Appearancecolorless clear liquid
TasteSweet and fruity with apple and pineapple nuances
Melting Point-51.00 to -50.00 °C. @ 760.00 mm Hg
Pounds/Gallon8.762 to 8.787
Boiling Point199.00 to 200.00 °C. @ 760.00 mm Hg
Boiling Point82.00 to 83.00 °C. @ 11.00 mm Hg
Acid Value1.00 max. KOH/g
Vapor Pressure0.269000 mm/Hg @ 25.00 °C
Flash Point212.00 °F. TCC
Odor Typefruity
Insolubilityin glycerin, min. oil
Molecular weight160.17
Colorcolorless liquid
Solubility50 ml in water

Sunflower Oil (Mid Oleic), Non-hydrogenated

CAS8001-21-6
SynonymHelianthus annuus, Helianthus annuus oil, Sunflower oil
Palmitic (16:0)16:0 -- 5.0
Smoke Point400 ?F Min
Color Lovibond 5 1/41.5R Max
Iodine Value95 - 110 WIJS
Linolenic Acid (C18:3)1:3 -- 0.5
Vapor Pressurevery low
Iodine Number125-140
Refractive Index1.4611
Melting Point-18 c
Density0.924-0.926
Saponification number188-194
Linoleic Acid (C18:2)18:2 -- 31.0
A.O.M.(hours)20 Min
OdorBland
Oleic Acid (C18:1)18:1 -- 58.0
Free Fatty Acid0.05 Max
Cold Test5.5 Hours Min
Stearic (18:0)18:0 -- 4.0
Preoxide(mEq/kg) 1.0 Max
Solubilityalcohol, ether, chloroform, cs2

Benzoic Acid

CAS65-85-0
FormulaC6H5COOH
SynonymBenzenecarboxylic acid, Benzene formic acid, Carboxybenzene, Benzoic acid, Benzoic acid
Density1.2659
Slightly Solublein water
Packaging10 max.
Color, APHA ASTM D 120925 max.
Phenol2 max.
AppearanceWhite Flakes
Chloride10 max.
Sulphated Ash0.01% max
Oxidizable substances0.2 max.
OdorSlightly characteristic
Water Content0.1% max.
Lead5 max.
Manganese1 max.
Carbonizable substancesQ max.
Assay99.98% min.
Flash Point COC °C50 max.
Residue on Ignition0.05 max.
Turbidity4.0 max
Heavy Metals10 max.
Vapor Pressure50 max.
Solidification point121.5 – 122.5 C
Origin10 max.
Arsenic2 max.
Mercury1 max.
Melting Point121.25 c
Molecular weight122.13
Flash Point121.1 c
Solubilityalcohol, ether, chloroform, benzene, carbon disulfide
Boiling Point249.2 c

Magnesium Ascorbate

CAS15431-40-0
FormulaC12H14MgO12
SynonymAscorbic acid, magnesium salt, Magnesium di-L-ascorbate
SensoricWhite or very faintly yellow crystals.
OdorOdorless or almost odorless.
IdentificationPositive
pH7.0 – 8.0
Specific Rotation+103 ° - +108 °.
Loss on Drying<=0.25%
Heavy Metals; USP <231><= 0.001%
Lead<= 0.004%
Organic VolatilesMeets USP requirement
Assay %99.0% - 101.0%
Arsenic PPM<= 0.0003%

Calcium Ascorbate

CAS5743-27-1
FormulaCa(C6H7O6)2
SynonymAscorbic acid calcium salt, L-Ascorbic acid, calcium salt (2:1), L-ascorbic acid, calcium salt (2:1)
SensoricWhite or very faintly yellow crystals.
OdorOdorless or almost odorless.
IdentificationPositive
pH7.0 – 8.0
Specific Rotation+103 ° - +108 °.
Loss on Drying<=0.25%
Heavy Metals; USP <231><= 0.001%
Arsenic PPM<= 0.0003%
Organic VolatilesMeets USP requirement
Assay %99.0% - 101.0%
Lead<= 0.004%

Soy Protein Isolate

SynonymGlycine soya, soybean protein isolate
Protein90% Min
Moisture6.0% Max
Fat4.0% Max
Ash5.0% Max
pH6.5-7.5
Threonine2.91%
Serine2.93%
Glutamic Acid16.88%
Proline4.26%
Glycine3.61%
Alanine3.51%
Cystine1.19%
Valine4.47%
Methionine1.17%
Isoleucine4.02%
Tyrosine2.31%
Histidine2.20%
Lysine5.35%
Tryptophan0.98%
Arginine5.85%
Aspartic Acid10.15%
Leucine6.54%
Phenylalanine3.32%

Olive Oil, Extra Virgin Organic

CAS8001-25-0
SynonymAzeite, Gomenoleo oil, Olea europaea, Olea europaea oil, Oleum olivae Olive oil, Olive oil
Density0.909-0.915 (2525 c)
Saponification number187-196
Slightly Solublein alcohol
CharacteristicsGreen/Gold
FlavorOlive like
Free Fatty Acid1.0 Max
Iodine Value79- 88
Peroxides(mEq/kg) : 30.0 Max
Smoke Point320 °F - 380 °F Min
Palmitic Acid (C16)8.0 - 15.0%
Stearic Acid (C18)2.0 - 3.0%
Oleic Acid (C18:1)62.0 - 80.0%
Linoleic Acid (C18:2)4.0 - 16.0%
Monosaturates62.5 - 81.6%
Polyunsaturates4.4 - 16.8%
Saturates10.0 - 18.0%
Trans Fatty Acids<1.0 %
Others1.0 - 3.0%
Calories(/100g) : 884
Insolubilityin water
Iodine Number79-88
Refractive Index1.466-1.468
Melting Point-6 c
Odoryel. to lt. grnsh. liq., sl. olive odor, sl. char. taste
Flash Point(cc) 437 f

Olive Oil, Refined

CAS8001-25-0
SynonymRefined Olive Oil, Olive oil
Density0.909-0.915 (2525 c)
Saponification number187-196
Slightly Solublein alcohol
FlavorLight olive taste
Iodine Value70-90
Stearic Acid (C18)2.7%
Monosaturates70.0%
Smoke Point320 °F - 380 °F Min.
Palmitic Acid (C16)14.8%
Saturates27.5%
Calories(per 100g) : 884
Linoleic Acid (C18:2)12.3%
Oleic Acid (C18:1)70.0%
Others3.0%
Trans Fatty Acids<1.0 %
Color Lovibond 5 1/43.5R Max.
Free Fatty Acid0.5% Max.
Peroxides10.0 mEq/kg Max.
Polyunsaturates12.3%
Insolubilityin water
Iodine Number79-88
Refractive Index1.466-1.468
Melting Point-6 c
Odoryel. to lt. grnsh. liq., sl. olive odor, sl. char. taste
Flash Point(cc) 437 f

Sodium Saccharin granular, FCC/USP

CAS128-44-9
FormulaC6H4SO2NCO Na
SynonymSodium 1,2-benzisothiazolin-3-one-1,1-dioxide, 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (1:1)
Very Solublein water, sl. sol. in alcohol
Organic Volatile ImpuritiesPasses
Benzoate & SalicylatesPasses
AlkalinityPasses
Moisture, %15 maximum
Heavy Metals, PPM<10
Selenium PPM<30
Assay %98.0-101.0
Particle Size (US Std. Sieve)16-25 Mesh
AppearanceWhite, non-dusting granules
Toluenesulfonamides, PPM<5
Particle Size (US Std. Sieve)8-16 Mesh
Identification TestPasses
Readily Carbonizable SubstancesPasses
Particle Size (US Std. Sieve)25-40 Mesh
Odorwh. cryst. or cryst. powd., odorless or faint aromatic odor, very sweet taste
Molecular weight205.17
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