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
Sign In to View Organizational & Contract Pricing.
Select a Size
Pricing and availability is not currently available.
About This Item
Linear Formula:
CH3CH2CH2COOH
CAS Number:
Molecular Weight:
88.11
FEMA Number:
2221
Council of Europe no.:
5c
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.005
EC Number:
203-532-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
906770
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
Skip To
Product Name
Butyric acid, natural, ≥99%, FCC, FG
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
grade
FG
Fragrance grade
Halal
Kosher
natural
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
Gene Information
human ... HDAC1(3065)
Looking for similar products? Visit Product Comparison Guide
Related Categories
1 of 4
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 - |
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3
target_organs
Respiratory system
Storage Class
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
161.6 °F - closed cup
flash_point_c
72 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
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
Svenja Plöger et al.
Annals of the New York Academy of Sciences, 1258, 52-59 (2012-06-27)
Butyrate production in the large intestine and ruminant forestomach depends on bacterial butyryl-CoA/acetate-CoA transferase activity and is highest when fermentable fiber and nonstructural carbohydrates are balanced. Gastrointestinal epithelia seem to use butyrate and butyrate-induced endocrine signals to adapt proliferation, apoptosis
Related Content
-
What is the production strain of this product? Clostridium butyricum ATCC? DSM?
1 answer-
Helpful?
-
-
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.
Helpful?
-
Active Filters
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service