캬라멜 색
캬라멜색 · 카라멜 · CARAMELCOLOUR · FEMA 2235 · CARAMEL I · CARAMEL IV · CARAMELCOLOURSI · rt80
식별자 및 물리적 특성
| CAS No. | 13494-07-0 |
|---|---|
| 분자식 | C7H10O2 |
| 평균 분자량 | 126.15 g/mol |
| 단동위원소 질량 | 126.06807956 g/mol |
| SMILES | CC1CC(C)C(=O)C1=O |
| InChIKey | MIDXCONKKJTLDX-UHFFFAOYSA-N |
| PubChem CID | 61634 |
| ChEMBL | CHEMBL3183686 |
| ChEBI | CHEBI:195838 |
| EC No. | 236-811-3 |
| DTXSID | DTXSID0047660 |
| 현지명 | 캬라멜 색 |
화학 및 물리적 성질
| XLogP | 0.7 |
|---|---|
| 극성 표면적 | 34.1 |
| 수소 결합 공여자 수 | 0 |
| 수소 결합 수용자 수 | 2 |
| 회전 가능 결합 수 | 0 |
| 무거운 원자 수 | 9 |
| 형식 전하 | 0 |
| 복잡도 | 142 |
| 화장품 | Cosmetic colorant |
| 향료 | Fragrance Ingredient (3,5-Dimethyl-1,2-cyclopentadione) -> IFRA transparency List |
| 식품 첨가물 | Foods, Drugs, Cosmetics -> FDA Regulatory Status of Color AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to foodCOLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER, SOLVENT OR VEHICLE -> FDA Substance added to food |
| 밀도 | 0.5 g/ml at 20 °C1.35 g/cm3 |
| 향미제 | EU Flavoring substances |
| 용해도 | insoluble in water(in ethanol) |
| 녹는점 | 91 - 92 °C |
| Physical Description | Solidlight yellow to yellowish brown powder with a maple, burnt sugar odour |
| FEMA | 2235 | CARAMEL COLOR |
| 냄새 | 100.00%에서. 탄 설탕 |
| 향취 유형 | 달콤한 |
| 화장품 원료 기능 | 색소향기 |
| EPA | Caramel color (8028-89-5) |
화학적 성질
Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997).
안전 및 규제
| GHS 분류 | WarningH302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]P264, P270, P301+P317, P330, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1602 reports by companies from 2 notifications to the ECHA C&L Inventory.Not Classified |
|---|---|
| 규제 정보 | Chemical: 1,2-Cyclopentanedione, 3,5-dimethyl-Regulation (EC) No 1831/2003 (amended)1,2-Cyclopentanedione, 3,5-dimethyl-: Does not have an individual approval but may be used under an appropriate group standardCaramel, color: Does not have an individual approval but may be used under an appropriate group standard |
| Hazard Classes and Categories | Acute Tox. 4 (100%)Not Classified |
| TSCA 등재 상태 | TSCA listed |
| 기존화학 물질 | KE-04654 |
| 유해 물질 데이터 | 8028-89-5(Hazardous Substances Data) |
용도
용도
caramel is used as a coloring agent. It provides products with a slight touch of brown. Some sources also state that it acts as a soothing agent in skin care preparations. Caramel is a concentrated solution obtained from heating sugar or glucose solutions.
제조 및 합성 방법
제조 방법
Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating.