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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4-Hydroxybenzoic acid |
| Synonym(s) |
p-Hydroxybenzoic acid
p-Salicylic acid
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
4-Hydroxybenzoic acid
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| JECFA number |
957 |
| CAS number |
99-96-7
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| FEMA number |
3986
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
138.12 |
| Chemical formula |
C7H6O3
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| Physical form/odour |
White crystalline powder; faint nutty odour |
| Solubility |
slightly soluble in water; soluble in organic solvents |
| Solubility in ethanol |
freely soluble |
| Boiling point (°C) |
- |
| Assay min % |
99 (by chemical analysis, acid-base titration) |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
m.p. 213-214° |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/957.gif
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