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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Stearic acid |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
Octadecanoic acid
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| JECFA number |
116 |
| CAS number |
57-11-4
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| FEMA number |
3035
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| COE number |
15
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| FLAVIS number |
-
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| Molecular weight |
284.48 |
| Chemical formula |
C18H36O2
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| Physical form/odour |
hard, white or faintly yellowish crystalline solid/tallow odour |
| Solubility |
practically insoluble in water; soluble in alcohol, ether, chloroform |
| Solubility in ethanol |
1 g in 20 ml alcohol |
| Boiling point (°C) |
- |
| Assay min % |
40 (90% total stearic + palmitic acids) |
| Acid value max |
196-211 |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 64° (minimum); Saponification Value: 197 to 212; Unsaponifiable Matter: < 1.5%; Water: < 0.2%SC: Palmitic acid; Myristic acid; 9-Octadecenoic acid; Heptadecanoic acid; Eicosanoic acid; Pentadecanoic acid |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/116.gif
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