Category:information only not used for fragrances or flavors
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 97.00 to 100.00
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.10100 @ 25.00 °C.
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Boiling Point: | 172.00 to 173.00 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 1.306000 mmHg @ 25.00 °C. (est) |
Flash Point: | 157.00 °F. TCC ( 69.44 °C. )
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logP (o/w): | 1.101 (est) |
Soluble in: |
| water, 5.225e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
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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: |
oral-rat LD50 850 mg/kg FAO Nutrition Meetings Report Series. Vol. 51A, Pg. 67, 1972.
intraperitoneal-rat LD50 47 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 52, 1974.
oral-rabbit LD50 500 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 52, 1974.
oral-mouse LD50 1558 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 52, 1974.
oral-cat LD50 100 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 52, 1974.
oral-dog LD50 500 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 52, 1974.
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
inhalation-guinea pig LCLo 10 ppm/1H LUNGS, THORAX, OR RESPIRATION: DYSPNEA FAO Nutrition Meetings Report Series. Vol. 51A, Pg. 67, 1972.
inhalation-mouse LCLo 10 ppm/1H LUNGS, THORAX, OR RESPIRATION: DYSPNEA FAO Nutrition Meetings Report Series. Vol. 51A, Pg. 67, 1972.
inhalation-rabbit LCLo 10 ppm/1H LUNGS, THORAX, OR RESPIRATION: DYSPNEA FAO Nutrition Meetings Report Series. Vol. 51A, Pg. 67, 1972.
inhalation-rat LCLo 10000 mg/m3/1H Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung. Vol. 114, Pg. 292, 1961.
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Safety in Use Information:
Category: | information only not used for fragrances or flavors |
Recommendation for diethyl pyrocarbonate usage levels up to: | | not for fragrance use.
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Recommendation for diethyl pyrocarbonate 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:
| anhydride, ethoxyformic | | dicarbonate, diethyl | | dicarbonic acid diethyl ester | | dicarbonic acid, diethyl ester | | diethyl dicarbonate | | diethyl ester of pyrocarbonic acid | | diethyl oxydiformate | | diethyl pyrocarbonic acid | | diethylpyrocarbonate | | ethoxyformic acid anhydride | | ethoxyformic anhydride | | ethyl 2-ethylperoxy-2-oxoacetate | | ethyl pyrocarbonate | | formic acid, oxydi-, diethyl ester | | pyrocarbonate, diethyl | | pyrocarbonic acid diethyl ester | | pyrocarbonic acid, diethyl ester |
Articles:
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preservative for wines, soft drinks, and fruit juices and a gentle esterifying agent. Formerly used as a fermentation inhibitor and preservative for wines, soft drinks and fruit juices. No longer permitted as a food additive
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