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gamma-DODECALACTONE FCC

Technical Data Sheet
BRI Product Number: 455
BRI Product Name: gamma-DODECALACTONE FCC
CAS Number: 2305-05-7
FEMA Number: 2400
EU FLAVIS Number: 10.019
China GB Number: S0629
Molecular Weight: 198.31
Molecular Formula: C12H22O2


Synonyms:
  • 2(3H)-Furanone, dihydro-5-octyl-,
  • 4-Dodecanolide,
  • 4-Hydroxydodecanoic acid, gamma-lactone,
  • 5-Octyldihydrofuran-2(3H)-one,
  • gamma-DODECALACTONE FCC,
  • gamma-Octylbutyrolactone,
CAS Name: 2(3H)-Furanone, dihydro-5-octyl-

APPLICATION INFORMATION
Odor Description: A waxy, fatty, sweet aroma with green rind-like undertones.
Fragrance Use: Lends a warm creamy note to fragrances.
Recommended Fragrance Use Level: 1% - 12%
Tenacity on Blotter: > 2 weeks
Taste Description: Creamy, lactonic, sweet
Flavor Use: Used for cream notes for a variety of flavors, especially dairy flavors and fruity flavors, such as peach, apricot, mango, guava. Also good with sweet flavors, such as vanilla and coconut.
Recommended Flavor Use Level: 2 - 20 PPM

SPECIFICATIONS
Minimum Purity: 97.0%
Appearance: colorless to yellow liquid
Refractive Index: 1.451 : 1.456 at 20 deg C
Specific Gravity: 0.933 : 0.938 at 25 deg C
Additives: None
Acid Value (Max.): 1.0 mg KOH/g(max)

TECHNICAL INFORMATION
Flash Point: 230 deg F (CC)
Boiling Point (approx): 311.45 C (EPI 4.0)
Solubility: Insoluble in water; soluble in alcohol.
Log P: 3.549
Kosher: YES
Halal: YES
RIFM Monograph: YES
Natural: NO
Nature Identical: YES
Regulatory Status: TSCA AICS CHINA DSL ECL EINECS(218-971-6) ENCS PICCS
Export Tariff Code: 2932.20.6000
Shipped as Dangerous Good: NO

PACKAGING AND STORAGE
Recommended Packaging: Glass, Plastic, Aluminum or Phenolic Lined Steel
Shelf Life: 60 months from manufacture date(when stored as recommended)
Recommended Storage: Store tightly sealed under inert gas in a cool, well-ventilated area.

Note: BRI’s Products are not for use in tobacco products, e cigarettes, or any other nicotine delivery devices; nor for use in non-tobacco delivery mechanisms such as vaping devices.
Last Revised: 05/06/2016