Natural Diethyl Succinate
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Natural Diethyl Succinate

Natural Diethyl succinate has a faint, pleasant odor.

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Product Description

Natural Diethyl succinate Basic information


Description References

Product Name:

Natural Diethyl succinate

CAS:

123-25-1

MF:

C8H14O4

MW:

174.19

EINECS:

204-612-0

Mol File:

123-25-1.mol

 



Natural Diethyl succinate Chemical Properties


Melting point 

-20 °C

Boiling point 

218 °C(lit.)

density 

1.047 g/mL at 25 °C(lit.)

vapor density 

6 (vs air)

vapor pressure 

1.33 hPa (55 °C)

refractive index 

n20/D 1.42(lit.)

FEMA 

2377 | DIETHYL SUCCINATE

Fp 

195 °F

storage temp. 

Store below +30°C.

solubility 

2.00g/l

form 

Liquid

color 

Clear colorless to yellow

Water Solubility 

Slightly soluble in water.

Merck 

14,8869

JECFA Number

617

BRN 

907645

CAS DataBase Reference

123-25-1(CAS DataBase Reference)

NIST Chemistry Reference

Diethyl succinate(123-25-1)

EPA Substance Registry System

Butanedioic acid, 1,4-diethyl ester (123-25-1)



Natural Diethyl succinate Safety Information


Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36-24/25-22-S24/25

WGK Germany 

2

RTECS 

WM7400000

TSCA 

Yes

HS Code 

29171990

Toxicity

LD50 orally in Rabbit: 8530 mg/kg LD50 dermal Rat > 5000 mg/kg




Natural Diethyl succinate Usage


Description

 It occurs naturally in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparking wines.
It is used as a flavor agent in foods including nonalcoholic/alcoholic beverages, baked goods, frozen dairy, hard/soft candy, gelatins, and puddings.

Chemical Properties

CLEAR LIQUID

Chemical Properties

Diethyl succinate has a faint, pleasant odor.

Occurrence

Reported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines.

Uses

Alkyl succinates have been used as ashless dispersants and detergent additives for lubricating oils.

Aroma threshold values

Aroma characteristics at 1.0%: fruity, waxy, floral and slightly musty.

Taste threshold values

Taste charReported found in apple, raspberry, cognac, rum, whiskey, cider, sherry, plum brandy, apple brandy, grape brandy, cherry brandy, cocoa, arrack and red, white, port, strawberry and sparkling wines. acteristics at 10 to 100 ppm: chemical earthy, fruity with a pulpy mouthfeel

Safety Profile

Mildly toxic by ingestion. A skin and eye irritant. Combustible liquid. Reaction with ethyl trifluoroacetate + sodium hydride may cause a fire or explosion. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.



 

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