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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 280.00 to 281.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.004000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 244.00 °F. TCC ( 117.80 °C. ) (est)
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| logP (o/w): | 2.690 (est) |
| Soluble in: |
| | alcohol | | | water, 131 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| 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: | | flavoring agents |
| Recommendation for O-ethyl S-1-methoxyhexan-3-yl carbonothioate usage levels up to: | | | not for fragrance use.
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| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 26 |
| Click here to view publication 26 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | 0.25000 | 0.50000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.40000 | 0.80000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.25000 | 1.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 0.50000 | 1.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | 0.25000 | 5.00000 |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | 0.40000 | 0.80000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 2.00000 | 25.00000 |
| snack foods: | - | - |
| soft candy: | 0.50000 | 1.00000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | 0.25000 | 0.50000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | carbonothioic acid S-[1-(2-methoxyethyl)butyl] O-ethyl ester | | | ethyl 1-(2-methoxyethyl)butylsulfanylformate | | O- | ethyl S-(1-methoxyhexan-3-yl) carbonothioate | | O- | ethyl 1-(2-methoxyethyl)butylsulfanylformate |
Articles:
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3D/inchi