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W200603

Acide acétique

greener alternative

natural, ≥99.5%, FG

Synonyme(s) :

Acide acétique glacial

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A propos de cet article

Formule linéaire :
CH3CO2H
Numéro CAS:
64-19-7
Poids moléculaire :
60.05
FEMA Number:
2006
Council of Europe no.:
0002
UNSPSC Code:
12164502
PubChem Substance ID:
24900793
Flavis number:
8.002
EC Number:
200-580-7
NACRES:
NA.21
MDL number:
MFCD00036152
Beilstein/REAXYS Number:
506007
Organoleptic:
sour
Grade:
FG, Halal, Kosher, natural
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
Service technique
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Quality Level

300, 400

grade

FG, Halal, Kosher, natural

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

vapor density

2.07 (vs air)

vapor pressure

15.2 hPa ( 20.0 °C), 73.3 hPa ( 50.0 °C)

assay

≥99.5%

form

liquid

autoignition temp.

800 °F

shelf life

Expiration date period - 5 years

expl. lim.

16 %, 92 °F, 4 %, 59 °F

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

color

colorless

refractive index

n20/D 1.371 (lit.)

pH

2.5 (20 °C, 50 g/L)

bp

117-118 °C (lit.)

mp

16.2 °C (lit.)

density

1.04 g/mL at 25 °C (lit.)

cation traces

As: ≤3 ppm, Cd: ≤1 ppm, Hg: ≤1 ppm, Pb: ≤1 ppm

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned,

organoleptic

sour

SMILES string

[F2C(F2C)13F3C]C(O)=O

InChI

1S/C2H4O2/c1-2(3)4/h1H3,(H,3,4)

InChI key

QTBSBXVTEAMEQO-UHFFFAOYSA-N

General description

Acetic acid is an organic acid mainly used as an acidulating agent and flavoring agent. It is one of the main volatile constituents of vinegar and pyroligneous acid. In combination with leavening agents, it produces carbon dioxide from sodium bicarbonate. Acetic acid is used as a flavoring agent in ice-creams, nonalcoholic beverages and baked goods.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application


  • Investigation of Potential Gut Health Biomarkers in Broiler Chicks Challenged by Campylobacter jejuni and Submitted to a Continuous Water Disinfection Program.: This study explores the effects of acetic acid-based disinfection programs on gut health biomarkers in broiler chicks, aiming to improve their resistance to Campylobacter jejuni infection (Mantzios et al., 2024).

  • Distribution Characteristics of Low-Molecular-Weight Organic Acids in Reclaimed Soil Filled with Fly Ash: A Study.: This research investigates the presence and distribution of acetic acid and other low-molecular-weight organic acids in reclaimed soils, focusing on their environmental impact and potential uses in soil remediation (Zheng et al., 2024).

  • Antibiotic Cocktail Effects on Intestinal Microbial Community, Barrier Function, and Immune Function in Early Broiler Chickens.: This research evaluates the influence of acetic acid and other antibiotics on the intestinal health and immune function of broiler chickens, emphasizing its benefits in early poultry development (Abbas et al., 2024).

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pictograms

FlameCorrosion
GHS02,GHS05

signalword

Danger

hcodes

H226,H314

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

Classe de stockage

3 - Flammable liquids

wgk

WGK 1

flash_point_f

102.2 °F - closed cup

flash_point_c

39 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificats d'analyse (COA)

Lot/Batch Number
04096EJ
04296EJ
50696MH
15796TH
01629HH

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

IgoeY Rs, et al
Dictionary of Food ingredients, 3-3 (1999)
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 5-5 (1971)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 13-15 (1997)
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Numéro d'article de commerce international

RéférenceGTIN
W200603-1KG-K04061838256515
W200603-10KG-K04061838179371
W200603-25KG-K04061837488894
W200603-5KG-K04061838179388