Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- SDS Physical and Chemical Properties
Value Units Test Method / Conditions Kinematic Viscosity 1.011 mm²/s - Specific Gravity (at 25°C) 1.045 - - pH (at 60 g/l) 2.4 - - Flash Point 39 °C Closed Cup Solubility in Water (at 25°C) 602.9 g/L - Appearance Clear - - Color Colorless - - Physical State Liquid - - Boiling Point min. 100 °C - Odor Pungent - - - Specifications
Value Units Test Method / Conditions Assay by Titration 99.5 - 100.5 wt% FCC Solidification Point min. 15.6 °C FCC Non Volatile Residue max. 0.005 wt% FCC Lead Content max. 0.5 ppm FCC - Note
Product Meets Food Chemical Codex (FCC) quality requirements, and is produced under Good Manufacturing Practices
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
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