|
Online Edition: "Specifications for Flavourings"
|
|
|
|
New search
print-friendly version
| Flavouring |
4-Hydroxybenzoic acid |
| Synonym(s) |
p-Hydroxybenzoic acid
p-Salicylic acid
|
| Latest JECFA evaluation |
2002 (Session 59)
|
| Status of specification |
Full |
| Chemical name |
4-Hydroxybenzoic acid
|
| JECFA number |
957 |
| CAS number |
99-96-7
|
| FEMA number |
3986
|
| COE number |
-
|
| FLAVIS number |
-
|
| Molecular weight |
138.12 |
| Chemical formula |
C7H6O3
|
| 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) |
NA |
| Assay min % |
99% (by chemical analysis, acid-base titration) |
| Acid value max |
- |
| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
m.p. 213-214° |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/957.gif
|
|
