Food safety and quality
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Flavouring |
Levulinic acid |
Synonym(s) |
gamma-Ketovaleric acid;Laevulic acid;Laevulinic acid;3-Ketobutane-1-carboxylic acid;beta-Acetylpropionic acid;gamma-Oxovaleric acid;gamma-Oxopentanoic acid;4-Oxopentanoic acid;3-Acetylpropionic acid |
Latest JECFA evaluation |
2002 (Session 59) |
Status of specification |
Full |
Information required |
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Chemical name |
4-Oxovaleric acid |
JECFA number |
606 |
CAS number |
123-76-2 |
FEMA number |
2627 |
COE number |
23 |
FLAVIS number |
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Molecular weight |
116.12 |
Chemical formula |
C5H8O3 |
Physical form/odour |
yellow to brown liquid which may congeal; with mild caramellic odour |
Solubility |
soluble in water, alcohol, and oil |
Solubility in ethanol |
1 mL in 1 mL 95% alcohol |
Boiling point (°C) |
245° |
Assay min % |
97% |
Acid value max |
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Refractive index |
1.439-1.445 |
Specific gravity |
1.136-1.147 (20°) |
Other requirements |
Solidification Pt.: min. 27° |
ID Test |
IR |
Spectrum |
![](https://www.fao.org/fileadmin/user_upload/jecfa/img/606.gif)
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