Natural Ethyl Laurate
  • Natural Ethyl LaurateNatural Ethyl Laurate

Natural Ethyl Laurate

Natural Ethyl Laurate has a floral, fruity odor.

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Product Description

Natural Ethyl Laurate Basic information


Product Name:

Natural Ethyl Laurate

Synonyms:

ETHYL LAURATE 98+% FCC;ETHYL LAURATE 98+% NATURAL FCC;Ethyl laurate, 99+%;ethyllaurate,ethyldodecanoate;LAURIC ACID ETHYLESTER(SG);Laurate ethyl;Ethyllaurat;ETHYL LAURATE, NATURAL

CAS:

106-33-2

MF:

C14H28O2

MW:

228.37

EINECS:

203-386-0

Product Categories:

 

Mol File:

106-33-2.mol



Natural Ethyl Laurate Chemical Properties


Melting point 

-10 °C

Boiling point 

269 °C(lit.)

density 

0.863

vapor pressure 

0.1 hPa (60 °C)

refractive index 

n20/D 1.432

FEMA 

2441 | ETHYL LAURATE

Fp 

>230 °F

storage temp. 

−20°C

Water Solubility 

insoluble

JECFA Number

37

Merck 

14,3818

BRN 

1769671

CAS DataBase Reference

106-33-2(CAS DataBase Reference)

NIST Chemistry Reference

Dodecanoic acid, ethyl ester(106-33-2)

EPA Substance Registry System

Dodecanoic acid, ethyl ester (106-33-2)


Natural Ethyl Laurate Safety Information


Safety Statements 

23-24/25

WGK Germany 

2

Autoignition Temperature

>300 °C

TSCA 

Yes

HS Code 

29159080

HS Code 

29341000

Toxicity

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


Natural Ethyl Laurate Usage


Description

It is presented in many kinds of fruits such as apple, apricot, guava, melon, etc as well as in wheatbread, crispbread, ginger, whisky, fruit brandies and wine.

Chemical Properties

clear colorless to slightly yellowish liquid

Chemical Properties

Ethyl laurate has a floral, fruity odor.

Occurrence

Reported found in bourbon, Irish whiskey, white wine, apple, apple juice, melon, pineapple, crispbread, blue cheese, cheddar cheese, Swiss and other cheeses, butter, milk, pork liver, beer, cognac, rum, whiskey, cider, sherry, grape wines, cocoa, coconut meat, passion fruit juice, mango, fruit brandies, loquat and pawpaw.

Definition

ChEBI: A fatty acid ethyl ester of lauric acid.

Taste threshold values

Taste characteristics at 50 ppm: waxy, soapy and floral with a creamy, dairy and fruity nuance

Safety Profile

Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes.

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