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W241415 Sigma-Aldrich

Ethyl acetate

natural, ≥99%, FCC, FG

Synonym: EtOAc

  • CAS Number 141-78-6

  • Linear Formula CH3COOC2H5

  • Molecular Weight 88.11

  •  FEMA Number 2414

  •  Beilstein/REAXYS Number 506104

  •  EC Number 205-500-4

  •  Council of Europe no. 191

  •  MDL number MFCD00009171

  •  PubChem Substance ID 24901054

  •  Flavis number 9.001

  •  NACRES NA.21

Purchase

Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, E-F, E-G,
Quality Level   400
grade   FG
  Kosher
  natural
Agency/Method   meets purity specifications of JECFA
reg. compliance   EU Regulation 1334/2008 & 178/2002
  FCC
  FDA 21 CFR 117
  FDA 21 CFR 182.60
vapor density   3 (20 °C, vs air)
vapor pressure   73 mmHg ( 20 °C)
assay   ≥99%
form   liquid
autoignition temp.   801 °F
shelf life   60 mo.
expl. lim.   2.2-11.5 %, 38 °F
refractive index   n20/D 1.3720 (lit.)
bp   76.5-77.5 °C (lit.)
mp   −84 °C (lit.)
solubility   water: soluble
density   0.902 g/mL at 25 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   ethereal; fruity
food allergen   no known allergens
storage temp.   room temp
SMILES string   CCOC(C)=O
InChI   1S/C4H8O2/c1-3-6-4(2)5/h3H2,1-2H3
InChI key   XEKOWRVHYACXOJ-UHFFFAOYSA-N

Description

General description

Ethyl acetate can be used as a flavoring agent in the food industry. It is one of the volatile components identified in Spirulina platensis.

Packaging

1 kg in glass bottle

5, 10 kg in steel drum

Other Notes

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Safety & Documentation

Safety Information

Symbol 
Signal word 
Danger
Hazard statements 
Precautionary statements 
Target organs 
Central nervous system
RIDADR 
UN1173 - class 3 - PG 2 - Ethyl acetate
WGK Germany 
WGK 1
RTECS 
AH5425000
Flash Point(F) 
24.8 °F
Flash Point(C) 
-4 °C
Protocols & Articles

Articles

Pressure-Temperature Calculator for Solvents

*Calculations provide estimated results based on Antoine's Coefficients and their associated temperature range values. Antoine's Coefficients were obtained from the National Institute of Standards an...

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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