dibenzyl ether
1,1-(oxybis(methylene))bisbenzene
Identification
| Name | dibenzyl ether |
| IUPAC | phenylmethoxymethylbenzene |
| CAS Number | 103-50-4 |
| EINECS | 203-118-2 |
| FDA UNII | 2O6CNO27RJ |
| Molecular Formula | C14 H14 O |
| Molecular Weight | 198.26478000 |
| MDL Number | MFCD00004780 |
| Nikkaji Number | J1.181I |
| Beilstein | 1911156 |
| CoE Number | 11856 |
| XlogP3 | 3.30 (est) |
Regulatory
| JECFA Food Flavoring | 1256 dibenzyl ether |
| DG SANTE Food Flavourings | 03.004 dibenzyl ether |
| FEMA Number | 2371 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 103-50-4 ; DIBENZYL ETHER |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.03900 to 1.04400 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.646 to 8.687 |
| Refractive Index | 1.56100 to 1.56200 @ 20.00 °C. |
| Melting Point | 1.50 to 3.50 °C. @ 760.00 mm Hg |
| Boiling Point | 295.00 to 298.00 °C. @ 760.00 mm Hg, 170.00 °C. @ 16.00 mm Hg |
| Vapor Pressure | 0.001030 mmHg @ 25.00 °C. |
| Vapor Density | 6.8 ( Air = 1 ) |
| Flash Point | 275.00 °F. TCC ( 135.00 °C. ) |
| logP (o/w) | 3.310 |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | cream |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 400 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Odor sample from | Harrmann & Reimer Corporation |
| Taste Description | fruity cherry fungal plastic mushroom |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-mouse LD50 4300 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| IFRA Critical Effect | Dermal sensitization and systemic toxicity |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.49 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 241.00 (μg/capita/day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | 85.00000 |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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