Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | yellow liquid (est) |
Iodine Value: | 150.00 |
Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.91300 to 0.92300 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.597 to 7.680
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Refractive Index: | 1.46200 to 1.48200 @ 20.00 °C.
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Flash Point: | 190.00 °F. TCC ( 87.78 °C. )
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Soluble in: |
| alcohol |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: spicy |
mustard |
Odor Description:at 0.01 % in propylene glycol. mustard |
Flavor Type: spicy |
mustard |
Taste Description: mustard |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) |
allyl isothiocyanate | Max. Found: 61.5 % and Reason: Insufficint data |
Recommendation for mustard seed oleoresin usage levels up to: | | not for fragrance use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| mustard oleoresin | | mustard seed oleoresin and aquaresin |
Articles:
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