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Epoxidized soya bean oil

analytical standard

ESBO, Soybean oil, epoxidized
CAS Number:
EC Number:
MDL number:


analytical standard

Quality Level

shelf life

limited shelf life, expiry date on the label


HPLC: suitable
gas chromatography (GC): suitable


~7% expoxides

refractive index

n20/D 1.473


0.997 g/mL (lit.)


cleaning products
food and beverages
personal care



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General description

Epoxidized soya bean oil may be used as a reference standard for the accurate detection of regulated dyes. These dyes, although banned in many countries, are still being used illicitly as additives in food products.
This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food.


Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Other Notes

Ion Mobility: TWCCSN2 value of 327.4 Å2 [M+H]+ and 331.9 Å2 [M+Na]+

The collision cross section (CCS) measurement was provided by Waters Corporation, using the SYNAPT XS mass spectrometer.
For a description and overview of how ion mobility enables the measurement of the CCS of an ion visit
Further information on the SYNAPT XS mass spectrometer can be found on the IMS microsite and product webpage.

TWCCS measurements are expected to be within 2% of this reference value.

P/N 43956 is part of the Waters Extractables & Leachables UNIFI scientific library which can be downloaded from Waters Marketplace.
Qualitative standard for the determination of ESBO in foods with HPLC-MS or GC-MS. ESBO is currently still employed as plasticizer and HCl scavenger in foamed PVC used in cap linings

Storage Class Code

10 - Combustible liquids



Flash Point(F)

447.8 °F

Flash Point(C)

231 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (COO).

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