Category:antistatic and conditioning agents
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: | 543.40 °C. @ 760.00 mm Hg (est)
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Flash Point: | 540.00 °F. TCC ( 282.40 °C. ) (est)
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logP (o/w): | 6.715 (est) |
Soluble in: |
| water, 0.06629 mg/L @ 25 °C (est) |
Organoleptic Properties:
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: | antistatic and conditioning agents |
Recommendation for stearamidoethyl ethanolamine phosphate usage levels up to: | | not for fragrance use.
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Recommendation for stearamidoethyl ethanolamine phosphate flavor usage levels up to: |
| not for flavor use.
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Safety References:
References:
| N-[2-(2-hydroxyethylamino)ethyl]octadecanamide;phosphoric acid |
NIST Chemistry WebBook: | Search Inchi |
Pubchem (cid): | 109575 |
Pubchem (sid): | 135066132 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
N-(2- | hydroxyethyl)-N'-stearoylethane-1,2-diaminium hydrogen phosphate (1:1:1) | (2-((2- | hydroxyethyl)ammonio)ethyl)(stearoyl) ammonium hydrogen phosphate | (2-((2- | hydroxyethyl)ammonio)ethyl)(stearoyl)ammonium hydrogen phosphate | [2-[(2- | hydroxyethyl)ammonio]ethyl](stearoyl)ammonium hydrogen phosphate | N-[2-(2- | hydroxyethylamino)ethyl]octadecanamide;phosphoric acid | | octadecanamide, N-(2-((2-hydroxyethyl)amino)ethyl)-, phosphate (1:1) (salt) | | stearamidoethyl ethanol amine phosphate |
Articles:
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