Enhanced TDS
Identification & Functionality
- CAS-US
- Country of Origin
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Properties
- Physical Form
- Soluble In
- Appearance
- Colorless to pale yellow liquid
- Odor
- Characteristic odor of anise
- Specifications
Value Units Test Method / Conditions Flash Point 205 °F - Trans Anethole Content 86.0 - 93.0 % QC_30.M Linalool Content 0.2 - 2.5 % QC_30.M Estragole Content 0.5 - 6.0 % QC_30.M Cis Anethole Content 0.1 - 0.5 % QC_30.M Anisaldehyde Content 0.1 - 0.5 % QC_30.M Foeniculin Content 0.1 - 3.0 % QC_30.M Optical Rotation - 2.0 to 1.0 ° FCC Method Refractive Index (at 20°C) 1.553 - 1.56 - FCC Method Specific Gravity (at 25°C) 0.975 - 0.992 - FCC Method - Heavy Metals
Value Units Test Method / Conditions Arsenic Content max. 3 ppm - Cadmium Content max. 1 ppm - Lead Content max. 10 ppm - Mercury Content max. 1 ppm -
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
Storage & Handling
- Shelf Life
- 730 days
- Stability and Storage Information
Stable under normal conditions