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Sécurité sanitaire et qualité des aliments
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| Aromatisant |
l-Malic acid |
| Synonyme(s) |
Hydroxysuccinic acid;2-Hydroxybutanedioic acid |
| Evaluation la plus récente du JECFA |
2018 (Session 86) |
| Statut de la spécification |
Full |
| Informations requises |
|
| Nom chimique |
2-Hydroxybutanedioic acid |
| Numéro JECFA |
619 |
| Numéro CAS |
97-67-6 |
| Numéro FEMA |
2655 |
| Numéro COE |
17 |
| Numéro FLAVIS |
|
| Poids moléculaire |
134.09 |
| Formule chimique |
C4H6O5 |
| Aspect physique/odeur |
white crystalline powder, granules, or needles; acid taste; odourless or having a very faint caramellic acrid odour and a tart aciduous taste |
| Solubilité |
soluble in water and alcohol; 1 gm in 0.8 ml water |
| Solubilité dans l’éthanol |
1 g in 1.4 ml alcohol |
| Point d’ébullition (°C) |
NA |
| Dosage % |
99% |
| Acidité max |
|
| Indice de réfraction |
NA |
| Densité |
NA |
| Autres prescriptions |
Melting point: 100°; Fumaric Acid: max. 1.0%; Heavy Metals: max 10 ppm; Maleic acid: max. 0.05%; Residue on Ignition: max 0.1 %; Water Insoluble Matter: max. 0.1% |
| Essai d’identification |
IR |
| Spectre |
 
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