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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Dimethyl succinate |
| Synonym(s) |
Methyl butandioate
Methyl succinate
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
Dimethyl butanedioate
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| JECFA number |
616 |
| CAS number |
106-65-0
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| FEMA number |
2396
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| COE number |
439
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| FLAVIS number |
-
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| Molecular weight |
146.14 |
| Chemical formula |
C6H10O4
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| Physical form/odour |
colourless to pale yellow liquid, solidifying in the cold with pleasant ethereal-winey, slightly fruity odour |
| Solubility |
slightly soluble to soluble in water; slightly soluble in alcohol; miscible in oils |
| Solubility in ethanol |
1 mL in 1 mL 95% alcohol |
| Boiling point (°C) |
195-196 |
| Assay min % |
98 |
| Acid value max |
1 |
| Refractive index |
1.418-1.422 |
| Specific gravity |
1.114-1.118 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/616.gif
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