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Online Edition: "Specifications for Flavourings"
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| Flavouring |
L-Aspartic acid |
| Synonym(s) |
2-Aminobutanedioic acid
L-Aminosuccininc acid
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
2-Aminobutanedoic acid
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| JECFA number |
1429 |
| CAS number |
56-84-8
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| FEMA number |
3656
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| COE number |
-
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| FLAVIS number |
17.005
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| Molecular weight |
133.1 |
| Chemical formula |
C4H7O4N
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| Physical form/odour |
White crystals or crystalline powder; odourless |
| Solubility |
Slightly soluble in water; Insoluble in ether |
| Solubility in ethanol |
Insoluble |
| Boiling point (°C) |
- |
| Assay min % |
98% |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 270-271°; Sp.rotation = +12.2 to +13.3° (25°, 5N HCl) |
| ID Test |
MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1429.gif
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