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Category:information only not used for fragrances or flavors
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Boiling Point: | 110.00 to 117.00 °C. @ 1.00 mm Hg
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Organoleptic Properties:
| Odor Type: cabbage |
| cooked cabbage sauerkraut |
| Odor Description:at 0.10 % in propylene glycol. cooked cabbage sauerkraut |
| Flavor Type: onion |
| onion beefy brothy |
| Taste Description: at 0.20 ppm. onion-beef broth |
| 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: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | information only not used for fragrances or flavors |
| Recommendation for benzyl propanesulfinate usage levels up to: | | | not for fragrance use.
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| Recommendation for benzyl propanesulfinate flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
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