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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Oleic Acid |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
(Z)-Octadeca-9-enoic acid
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| JECFA number |
333 |
| CAS number |
112-80-1
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| FEMA number |
2815
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| COE number |
13
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| FLAVIS number |
-
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| Molecular weight |
282.47 |
| Chemical formula |
C18H34O2
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| Physical form/odour |
colourless to pale yellow, oily liquid with a characteristic lard-like odour |
| Solubility |
insoluble in water; miscible in alcohol, ether, fixed oils |
| Solubility in ethanol |
- |
| Boiling point (°C) |
194-195 (1.2 mm Hg) |
| Assay min % |
90% (min. 99% oleic, palmitic and other fatty acids) |
| Acid value max |
- |
| Refractive index |
1.46 |
| Specific gravity |
0.892-0.898 |
| Other requirements |
Melting point 13.4; Heavy Metals: <=10 mg/kg; Iodine Value: 83-103; Residue on Ignition: <=0.01%; Saponification Value: 196-206; Unsaponifiable Matter: <=2.0%; Water: <=0.4% |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/333.gif
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