MYRISTIC ACID (NATURAL)
Technical Data Sheet
Technical Data Sheet | ||||||||
BRI Product Number: | 884 | |||||||
---|---|---|---|---|---|---|---|---|
BRI Product Name: | MYRISTIC ACID (NATURAL) | |||||||
CAS Number: | 544-63-8 | |||||||
FEMA Number: | 2764 | |||||||
EU FLAVIS Number: | 08.016 | |||||||
China GB Number: | S0313 | |||||||
Molecular Weight: | 228.38 | |||||||
Molecular Formula: | C14H28O2 | |||||||
|
||||||||
Synonyms: |
|
|||||||
CAS Name: | Tetradecanoic acid | |||||||
|
||||||||
APPLICATION INFORMATION | ||||||||
Odor Description: | A faint oily odor. | |||||||
Fragrance Use: | Used in artificial orris fragrances. | |||||||
Recommended Fragrance Use Level: | 1% - 10% | |||||||
Tenacity on Blotter: | > 2 weeks | |||||||
Taste Description: | Fatty, waxy. | |||||||
Flavor Use: | Excellent for dairy-type flavors. | |||||||
Recommended Flavor Use Level: | 10 - 100 PPM | |||||||
|
||||||||
SPECIFICATIONS | ||||||||
Minimum Purity: | 98.5% | |||||||
Appearance: | white flakes | |||||||
Additives: | None | |||||||
|
||||||||
TECHNICAL INFORMATION |
|
|||||||
Flash Point: | 230 deg F (CC) | |||||||
Boiling Point (approx): | 326.20 C (EPI 4.0) | |||||||
Solubility: | Insol in water; sol (45%) in alcohol. | |||||||
Log P: | 5.980 | |||||||
Kosher: | YES | |||||||
Halal: | YES | |||||||
RIFM Monograph: | YES | |||||||
Natural: | YES | |||||||
Nature Identical: | YES | |||||||
Regulatory Status: | TSCA AICS CHINA DSL ECL EINECS(208-875-2) ENCS PICCS SWISS | |||||||
Export Tariff Code: | 2915.90.0000 | |||||||
Shipped as Dangerous Good: | NO | |||||||
|
||||||||
PACKAGING AND STORAGE | ||||||||
Recommended Packaging: | Plastic | |||||||
Shelf Life: | 60 months from manufacture date(when stored as recommended) | |||||||
Recommended Storage: | Keep tightly closed in a dry, cool and well-ventilated place. | |||||||
|
||||||||
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: | 02/03/2016 |