echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Biochemistry News > Biotechnology News > Food additives - methyl cinnamonate (crystallation) introduction

    Food additives - methyl cinnamonate (crystallation) introduction

    • Last Update: 2020-10-31
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

    1, scope
    This standard provides for the requirements of methyl cinnamonate (crystals), test methods, inspection rules, signs, packaging, transportation and storage.
    this standard is applicable to industrial grade cinnamonol, foric acid as the main raw material, add methyl benzene as a catalyst, toluene as a solvent, by methylization reaction made of methyl cinnamonate (crystals).
    products are mainly used as
    flavors
    food products (e.g. preparation of cherries, strawberries and grapes and other flavors).
    Chemical Name: Phenyl Acrylates
    Molecule: C10H10O2
    Relative Molecular Mass: 176.22 (according to 1987 International Atomic Weight)
    Structure:
    2, Normative Reference Document
    The provisions of the following documents become the provisions of this Standard by reference to this Standard. All subsequent revisions (excluding errata) or revisions to any reference document with a note date do not apply to this standard, however, parties that have reached agreement under this standard are encouraged to study the use of the latest version of these documents. The latest version of any reference file that does not note a date applies to this standard.
    limit test of heavy metals in food additives is limited to GB/T 5009.74-2003
    GB/T 5009.76-2003 Arsenic determination in food additives
    GB 7718 Prepackaged food label general rules
    GB/T 11538-2006 essential oils
    capillary column
    gas phase
    chromatography
    analysis general method
    GB/T 11540 single-off and synthetic spice relative density determination
    GB/T 14454.1-1993 spice sample preparation
    GB/T 14454.2 2-1993 Spice Aroma Assessment
    GB/T 14454.3-1993 Spice Color Checking
    GB/T 14454.4-1993 Measurement of Spice Refring Index
    GB/T 14454.12-1993 Spice Microchlorine Assay
    GB/T 14457.4-1993 Determination of single-ion and synthetic spice acid values or acid content
    GB 15193-2003 Food Safety Toxicology Evaluation Procedures and Inspection Methods
    State Administration of Quality Supervision and Inspection Order No. 75 of 2005 on the Supervision and Administration of Quantitative Packaging
    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.