triacetin
(tri-)acetin
Identification
| Name | triacetin |
| IUPAC | 1,3-diacetyloxypropan-2-yl acetate |
| CAS Number | 102-76-1 |
| EINECS | 203-051-9 |
| FDA UNII | XHX3C3X673 |
| Molecular Formula | C9 H14 O6 |
| Molecular Weight | 218.20578000 |
| MDL Number | MFCD00008716 |
| Nikkaji Number | J5.010E |
| Beilstein | 1792353 |
| XlogP3 | 0.20 (est) |
Regulatory
| FDA/DG SANTE Petitions, Reviews, Notices | 1975 |
| JECFA Food Flavoring | 920 triacetin |
| JECFA Food Additive | Triacetin |
| GSFA Codex | Triacetin (1518) |
| DG SANTE Food Additives | triacetin |
| FEMA Number | 2007 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 102-76-1 ; TRIACETIN (GLYCEROL TRIACETATE) |
| FDA Regulation | FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS |
Physical Properties
| Appearance | colorless clear oily liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.15900 to 1.16400 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.644 to 9.686 |
| Refractive Index | 1.42900 to 1.43200 @ 20.00 °C. |
| Melting Point | 3.00 to 4.00 °C. @ 760.00 mm Hg |
| Boiling Point | 258.00 to 260.00 °C. @ 760.00 mm Hg, 130.00 to 131.00 °C. @ 7.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| PH Number | 7.00 |
| Vapor Pressure | 0.014000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 7.52 ( Air = 1 ) |
| Flash Point | 280.00 °F. TCC ( 137.78 °C. ) |
| logP (o/w) | 0.250 |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antimicrobial agents |
Organoleptic Properties
| Odor Strength | low |
| Substantivity | 204 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Clean, creamy and slightly acidic
|
| Odor sample from | Harrmann & Reimer Corporation |
| Taste Description |
oily creamy medicinal creamy with an oily mouthfeel
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 100 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | intravenous-rabbit LD50 750 mg/kg |
| Dermal Toxicity | subcutaneous-mouse LD50 2300 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE\nBEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)\nBEHAVIORAL: STIFFNESS', 'BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)\nBEHAVIORAL: STIFFNESS\nPERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE']
Safety in Use
| Category | flavoring agents and adjuvants, formulation aids, humectants, solvents and vehicles |
| Recommendation for triacetin usage levels up to | not for fragrance use. |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 60.00000 |
| fruit ices | 60.00000 |
| 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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