diallyl polysulfides
diallyl polysulfide
Identification
| Name | diallyl polysulfides |
| CAS Number | 72869-75-1 |
| FDA UNII | 609MRV3T0J |
| Molecular Formula | unspecified |
| CoE Number | 11912 |
Regulatory
| JECFA Food Flavoring | 588 diallyl polysulfide |
| DG SANTE Food Flavourings | 12.074 diallyl polysulfides |
| FEMA Number | 3533 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 72869-75-1 ; DIALLYL POLYSULFIDES |
Physical Properties
| Appearance | pale yellow to yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.22000 to 1.23000 @ 20.00 °C. |
| Pounds per Gallon - (est). | 10.163 to 10.247 |
| Refractive Index | 1.64300 to 1.65300 @ 20.00 °C. |
| Boiling Point | 68.00 °C. @ 15.00 mm Hg |
| Flash Point | 165.00 °F. TCC ( 73.89 °C. ) |
| Soluble in | alcohol, slightly |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.10 % in propylene glycol. |
| Taste Description |
sulfurous sulfurous
|
Safety Information
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| 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 | flavoring agents |
| IFRA Purity Specification | < 0.1% free allyl alcohol |
| Recommendation for diallyl polysulfides usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.19 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.02 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 348 (μg/person/day) |
| Threshold of Concern | 540 (μg/person/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| 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 | - |
| Dairy products, excluding products of category 02.0 (01.0) | 0.60000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.04000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.50000 |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | 0.20000 |
| Confectionery (05.0) | 0.75000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.62000 |
| Bakery wares (07.0) | 0.80000 |
| Meat and meat products, including poultry and game (08.0) | 0.73000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.10000 |
| Eggs and egg products (10.0) | 0.08000 |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.45000 |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.50000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 0.10000 |
| Ready-to-eat savouries (15.0) | 1.10000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | - |
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Potential Uses
Natural Occurrence
Synonyms
allyl polysulfides
diallyl di-, tri-, tetra-, and pentasulfides
diallyl polysulfide
diallyl polysulphide
2-
propenyl polysulfides
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