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W530574

Sigma-Aldrich

Hydrochloric acid solution

32 wt. % in H2O, FCC

Synonym(s):

Muriatic acid, Hydrogen chloride solution

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About This Item

Empirical Formula (Hill Notation):
HCl
CAS Number:
Molecular Weight:
36.46
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

Kosher

reg. compliance

FCC

vapor pressure

190 mmHg ( 25 °C)

description

20 degrees baumé

form

liquid

concentration

32 wt. % in H2O

bp

100 °C (lit.)

density

1.161 g/mL at 25 °C

anion traces

sulfate (SO42-): ≤0.5%

cation traces

As: ≤3 ppm
Cd: ≤1 ppm
Fe: ≤5 ppm
Hg: ≤0.1 ppm
Pb: ≤1 ppm

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

faint

SMILES string

Cl

InChI

1S/ClH/h1H

InChI key

VEXZGXHMUGYJMC-UHFFFAOYSA-N

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General description

Hydrochloric acid solution (32 wt. % in H2O, FCC) is used in the food industry as pH adjusters and food additives (2).

Application

Hydrochloric acid solution is used as a pH adjuster:
  • In the production of high fructose corn syrup (HFCS) during the process of converting corn starch to fructose.
  • In the production of drinking water, beverages and foods. (2)
Hydrochloric acid solution is also used as a processing aid in the production of food additives like fructose, citric acid, and hydrolyzed vegetable protein. (2)

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

CorrosionExclamation mark

signalword

Danger

Hazard Classifications

Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B - STOT SE 3

target_organs

Respiratory system

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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High fructose corn syrup: production, uses and public health concerns
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