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Online Edition: "Specifications for Flavourings"
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| Flavouring |
L-Histidine |
| Synonym(s) |
2-Amino-3(4-imidasyl)propionic acid
L-alpha-Amino-4(or 5)-imidazolepropionic acid
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
L-Histidine
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| JECFA number |
1431 |
| CAS number |
71-00-1
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| FEMA number |
3694
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| COE number |
-
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| FLAVIS number |
17.008
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| Molecular weight |
155.16 |
| Chemical formula |
C6H9O2N3
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| Physical form/odour |
White crystals or crystalline powder; odourless |
| Solubility |
Soluble in water; Insoluble in ether |
| Solubility in ethanol |
Slightly soluble |
| Boiling point (°C) |
- |
| Assay min % |
98% |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 282°; Sp.rotation = +37.5 to +39.5° (25°) |
| ID Test |
MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1431.gif
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