|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
4-Hydroxybutyric acid lactone |
| Synonym(s) |
Butyro-1,4-lactone
gamma-Butyrolactone
|
| Latest JECFA evaluation |
1998 (Session 51)
|
| Status of specification |
Full |
| Chemical name |
Dihydro-2(3H)-furanone
4-Butanolide
|
| JECFA number |
219 |
| CAS number |
96-48-0
|
| FEMA number |
3291
|
| COE number |
615
|
| FLAVIS number |
-
|
| Molecular weight |
86.09 |
| Chemical formula |
C4H6O2
|
| Physical form/odour |
colourless to slightly yellow liquid with a faint, sweet, caramel-like odour |
| Solubility |
soluble in water; miscible with alcohol |
| Solubility in ethanol |
- |
| Boiling point (°C) |
204 |
| Assay min % |
98.0 |
| Acid value max |
- |
| Refractive index |
1.434-1.454 (25°) |
| Specific gravity |
1.120-1.130 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/219.gif
|
|
