This product is manufactured by the fermentation of sugarcane. Any additional manufacturing details are considered proprietary.
W222119
Butyric acid
natural, ≥99%, FCC, FG
Synonym(s):
1-propane carboxylic acid, Butanoic acid, Ethyl acetic acid, Propyl formic acid
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About This Item
Linear Formula:
CH3CH2CH2COOH
CAS Number:
Molecular Weight:
88.11
FEMA Number:
2221
Beilstein:
906770
EC Number:
Council of Europe no.:
5c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.005
NACRES:
NA.21
Organoleptic:
cheese; fruity; buttery
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
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grade
FG
Fragrance grade
Halal
Kosher
natural
Quality Level
Agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
vapor density
3.04 (vs air)
vapor pressure
0.43 mmHg ( 20 °C)
Assay
≥99%
form
liquid
autoignition temp.
824 °F
expl. lim.
10 %
refractive index
n20/D 1.398 (lit.)
pH
2 (25 °C, 10 g/L)
3 (20 °C, 10 g/L)
bp
162 °C (lit.)
mp
−6-−3 °C (lit.)
density
0.964 g/mL at 25 °C (lit.)
cation traces
As: ≤3 ppm
Cd: ≤1 ppm
Hg: ≤1 ppm
Pb: ≤10 ppm
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
Organoleptic
cheese; fruity; buttery
SMILES string
CCCC(O)=O
InChI
1S/C4H8O2/c1-2-3-4(5)6/h2-3H2,1H3,(H,5,6)
InChI key
FERIUCNNQQJTOY-UHFFFAOYSA-N
Gene Information
human ... HDAC1(3065)
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This Item | W222100 | B103500 | PHR3873 |
|---|---|---|---|
| organoleptic cheese; fruity; buttery | organoleptic cheese; buttery; fruity | organoleptic - | organoleptic - |
| grade FG, Halal, natural, Fragrance grade, Kosher | grade FG, Fragrance grade, Halal, Kosher | grade - | grade certified reference material, pharmaceutical secondary standard |
| food allergen no known allergens | food allergen no known allergens | food allergen - | food allergen - |
| assay ≥99% | assay ≥99% | assay ≥99% | assay - |
| documentation see Safety & Documentation for available documents | documentation see Safety & Documentation for available documents | documentation - | documentation - |
| agency follows IFRA guidelines, meets purity specifications of JECFA | agency follows IFRA guidelines, meets purity specifications of JECFA | agency - | agency - |
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flash Point(F)
161.6 °F - closed cup
Flash Point(C)
72 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Burdock GA
Encyclopedia of Food and Color Additives, 1, 359-360 (1997)
Effect of fat content on odor intensity of three aroma compounds in model emulsions: ?-decalactone, diacetyl, and butyric acid.
Guyot C, et al.
Journal of Agricultural and Food Chemistry, 44(8), 2341-2348 (1996)
Effects of volatile fatty acid concentrations on methane yield and methanogenic bacteria
Wang Y, et al
Biomass and Bioenergy, 33(5), 848-853 (2009)
Gili Berkovitch et al.
Journal of medicinal chemistry, 51(23), 7356-7369 (2008-11-15)
Multifunctional acyloxyalkyl ester prodrugs of 5-aminolevulinic acid in cancer cell lines inhibited the proteasome and induced apoptosis and heme synthesis. The most potent prodrug was butyryloxymethyl 5-amino-4-oxopentanoate (1a). The metabolically released formaldehyde from the prodrugs was the dominant factor affecting
Carlo F M Welters et al.
Diseases of the colon and rectum, 45(5), 621-627 (2002-05-11)
Inflammation is a constant finding in the ileal reservoir of patients with an ileal pouch-anal anastomosis and is associated with decreased fecal concentrations of the short chain fatty acid butyrate, increased fecal pH, changes in fecal flora, and increased concentrations
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What is the production strain of this product? Clostridium butyricum ATCC? DSM?
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What is production strain of this product? I confirmed that this product was made through fermentation of Clostridium B. Clostridium butyricum ATCC 19398? C. tyrobutyricum ATCC 25755?
1 answer-
The production and manufacturing is considered proprietary.
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