W248703

Formic acid

≥95%, FCC, FG

• Synonym(s): Acide formique, Ameisensaeure, Aminic acid, Formisoton, Formylic acid, Methanoic acid, Sybest
• Linear Formula: HCOOH
• CAS Number: 64-18-6
• Molecular Weight: 46.03
• FEMA Number: 2487
• Beilstein/REAXYS Number: 1209246
• EC Number: 200-579-1
• Council of Europe no.: 1
• MDL number: MFCD00003297
• UNSPSC Code: 12352106
• PubChem Substance ID: 24900966
• Flavis number: 8.001
• NACRES: NA.21
• Organoleptic: pungent; vinegar
• Grade: FG; Halal; Kosher
• Biological source: synthetic
• Agency: meets purity specifications of JECFA
• Food allergen: no known allergens

Properties

• biological source: synthetic
• Quality Level: 300; 400
• grade: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• vapor density: 1.6 (vs air)
• vapor pressure: 44.8 mmHg ( 20 °C)
• assay: ≥95%
• form: liquid
• autoignition temp.: 1004 °F
• expl. lim.: 57 %
• refractive index: n20/D 1.370 (lit.)
• pH: 2.2 (20 °C, 2.2 g/L)
• bp: 100-101 °C (lit.)
• mp: 8.2-8.4 °C (lit.)
• density: 1.22 g/mL at 25 °C (lit.)
• anion traces: sulfate (SO₄^2-): ≤0.004%
• cation traces: As: ≤3 ppm; Cd: ≤1 ppm; Hg: ≤1 ppm; Pb: ≤10 ppm
• application(s): PFAS testing; flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• organoleptic: pungent; vinegar
• SMILES string: OC=O
• InChI: 1S/CH2O2/c2-1-3/h1H,(H,2,3)
• Inchi Key: BDAGIHXWWSANSR-UHFFFAOYSA-N

Description

General description

Formic acid is one of the main volatile flavor compounds in black tea.[1] It is also one of the main odor-active compounds in acid-hydrolyzed soy sauce.[2]

Application

• Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).

Safety Information

• pictograms: GHS02,GHS06,GHS05
• signalword: Danger
• hcodes: H226,H302,H314,H331
• pcodes: P210 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A
• supp_hazards: EUH071
• Storage Class: 3 - Flammable liquids
• wgk_germany: WGK 1
• flash_point_f: 121.1 °F - closed cup
• flash_point_c: 49.5 °C - closed cup
• ppe: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter