Octanoic acid manufacturers and suppliers in india

Octanoic acid

Properties

Melting point:: 16 °C

Boiling point:: 237 °C(lit.)

Density: 0.91 g/mL at 25 °C(lit.)

vapor density: 5 (vs air)

vapor pressure: 1 mm Hg ( 78 °C)

refractive index: n20/D 1.428(lit.)

FEMA: 2799 | OCTANOIC ACID

Flash point:: >230 °F

storage temp.: 20-25°C

solubility: 0.68g/l

pka: 4.89(at 25℃)

form: Liquid

Specific Gravity: 0.910 (20/4℃)

color: Clear colorless to yellow

PH: 3.97(1 mM solution);3.45(10 mM solution);2.95(100 mM solution);

Odor: unpleasant odor

PH Range: 3.5

explosive limit: 1%(V)

Odor Type: fatty

Water Solubility: 0.68 g/L (20 ºC)

JECFA Number: 99

Merck: 14,1765

BRN: 1747180

Dielectric constant: 3.2（18℃）

Stability:: Stable. Incompatible with bases, reducing agents, oxidizing agents. Flammable.

LogP: 3.05 at 20℃

Safety Information

Symbol(GHS): GHS05

Signal word: Danger

Hazard statements: H314-H412

Precautionary statements: P273-P280-P303+P361+P353-P304+P340+P310-P305+P351+P338-P363

Hazard Codes: C,Xi

Risk Statements: 34

Safety Statements: 26-36/39-45-36/37/39-25-27

RIDADR: UN 3265 8/PG 3

WGK Germany: 1

RTECS: RH0175000

Autoignition Temperature: >300 °C

Hazard Note: Irritant

TSCA: Yes

HS Code: 2915 90 70

HazardClass: 8

PackingGroup: III

Toxicity: LD50 orally in rats: 10,080 mg/kg (Jenner)

Use

Octanoic acid is a flavoring agent considered to be a short or medium chain fatty acid. It occurs normally in various foods and is commercially prepared by oxidation of n-octanol or by fermentation and fractional distillation of the volatile fatty acids present. It is used in maximum levels, as served, of 0.13% for baked goods; 0.04% for cheeses; 0.005% for fats and oils, frozen dairy desserts, gelatins and puddings, meat products, and soft candy; 0.016% for snack foods; and 0.001% or less for all other food categories.