Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Molecular formula
- C₁₀H₁₆O
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Properties
- Physical Form
- Odor
- Camphor
- Appearance
- White crystalline solid
- Specifications
Value Units Test Method / Conditions Molecular Weight 152.24 - - Boiling Point 204 °C - Flash Point 151 °F - Non Volatile Residue 0 - 0.05 % - Halogens (as Hydro Chloric Acid, Turbidity does not exceed blank of same reagents) max. 0.035 % - Optical Rotation - 0.1 to 0.1 ° FCC Method Purity 96 - 100 % QC_30.M Melting Point 174 - 179 °C FCC Method Optically Inactive (in alcohol) 100 mg/ml FCC Method Residual Solvent max. 2170 ppm FCC Method
Regulatory & Compliance
Storage & Handling
- Shelf Life
- 3 years
- Storaging and Handling Information
- This product will last at least 3 years when stored in a full, tightly sealed, suitable container and kept away from heat and light. Once opened retest after one year.