推薦產品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1901
蒸汽密度
7.52 (vs air)
化驗
99%
自燃溫度
809 °F
expl. lim.
1.05 %, 189 °F
7.73 %, 215 °F
折射率
n25/D 1.429-1.431 (lit.)
bp
258 °C (lit.)
mp
3 °C (lit.)
密度
1.16 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
clean
SMILES 字串
CC(=O)OCC(COC(C)=O)OC(C)=O
InChI
1S/C9H14O6/c1-6(10)13-4-9(15-8(3)12)5-14-7(2)11/h9H,4-5H2,1-3H3
InChI 密鑰
URAYPUMNDPQOKB-UHFFFAOYSA-N
尋找類似的產品? 前往 產品比較指南
一般說明
三醋精是甘油和乙酸的三酯,天然存在于木瓜中。它主要用作冰淇淋、非酒精饮料和烘焙食品中的合成调味剂。
應用
- Glycerol Triacetate-Based Flame Retardant High-Temperature Electrolyte for the Lithium-Ion Battery.: This paper highlights the use of Triacetin as a flame retardant and high-temperature stable electrolyte component in lithium-ion batteries, enhancing safety and efficiency (Wu X et al., 2024).
- Understanding the Interaction of Thermal, Rheological, and Mechanical Parameters Critical for the Processability of Polyvinyl Alcohol-Based Systems during Hot Melt Extrusion.: Triacetin is investigated for its effects on the processability of polyvinyl alcohol in hot melt extrusion, focusing on its role as a plasticizer to modify thermal and mechanical properties (Hess F et al., 2024).
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 1
閃點(°F)
298.4 °F - closed cup
閃點(°C)
148 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
客戶也查看了
Fenaroli's Handbook of Flavor Ingredients, 542-542 (1971)
Encyclopedia of Food and Color Additives, 1, 2822-2822 (1997)
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 7-7 (2012)
Journal of pharmaceutical sciences, 101(5), 1783-1793 (2012-02-10)
Although injectable depot-forming solutions have been commercialized, the factors that influence the overall release kinetics from such systems are still not fully understood. In this work, we address the effect of cosolvent on the issue of excessive burst release of
Journal of agricultural and food chemistry, 57(23), 11349-11353 (2009-11-07)
Citral is widely used in the beverage, food, and fragrance industries for its characteristic flavor profile. However, it chemically degrades over time in aqueous solutions due to an acid-catalyzed reaction, which leads to loss of desirable flavor notes and formation
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