Enhanced TDS
Identification & Functionality
- Country of Origin
- Flavor Family
- Flavor Ingredient Class
- Flavor Notes
- 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
- Characteristic of camphor
- Appearance
- White crystalline solid
- Specifications
Value Units Test Method / Conditions Refractive Index (at 20 °C) 1.475 - 1.485 - FCC Method Molecular Weight 152.24 g/mol - Boiling Point 204 °C - Flash Point 66.1 °C - Non-Volatile Residue 0.0 - 0.05 % - Optical Rotation -0.1 to 0.1 - FCC Method Melting Point 174 - 179 °C FCC Method Optically Inactive (in alcohol) 100 mg/mL FCC Method Purity (by GC) 96.00 - 100.00 % QC_30.M Halogens (Turbidity) max. 0.035 % - Residual Solvents max. 2170 ppm FCC Method
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
Storage & Handling
- Shelf Life
- 3 years, 730 days
- Storage Conditions
- Stable under normal conditions
- Store in a cool, dry place away from heat and sunlight
- Shelf life considerations apply only for original unopened containers