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Online Edition: "Specifications for Flavourings"
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| Flavouring |
L-Arginine |
| Synonym(s) |
L-2-Aminoguanidinovaleric acid, (S)-2-Amino-5-guanidinovaleric acid
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
L-Arginine
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| JECFA number |
1438 |
| CAS number |
74-79-3
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| FEMA number |
3819
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| COE number |
-
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| FLAVIS number |
17.003
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| Molecular weight |
174.2 |
| Chemical formula |
C6H14O2N4
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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: 222°; Sp rotation = +15 to +17° (20°, 6N HCl) |
| ID Test |
MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1438.gif
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