W245100
Ethyl palmitate
≥95%, FG
Synonym(s):
Ethyl hexadecanoate, Palmitic acid ethyl ester
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About This Item
Linear Formula:
CH3(CH2)14COOC2H5
CAS Number:
Molecular Weight:
284.48
FEMA Number:
2451
Beilstein/REAXYS Number:
1782663
EC Number:
Council of Europe no.:
634
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.193
NACRES:
NA.21
organoleptic:
creamy; milk; waxy
grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
biological source:
synthetic
agency:
follows IFRA guidelines
food allergen:
no known allergens
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
assay
≥95%
refractive index
n20/D 1.440 (lit.)
bp
192-193 °C/10 mmHg (lit.)
mp
24-26 °C (lit.)
density
0.857 g/mL at 25 °C (lit.)
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General description
Ethyl palmitate is a one of the major volatile compounds found in cooked rice and Luzhou-flavor raw liquor. It occurs naturally in licorice root and chamomile.
Storage Class
10 - Combustible liquids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
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Enzymatic synthesis of ethyl palmitate in supercritical carbon dioxide
Industrial & Engineering Chemistry Research, 43(7), 1568-1573 (2004)
Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
Zheng J, et al
Food Research International, 56, 77-84 (2014)
M A Diczfalusy et al.
European journal of biochemistry, 259(1-2), 404-411 (1999-01-23)
Fatty acid ethyl esters have been detected in high concentrations in organs commonly damaged by alcohol abuse and are regarded as being important non-oxidative metabolites of ethanol. The formation of fatty acid ethyl esters (FAEEs) has been ascribed to two
Ashanty M Pina-Rodriguez et al.
Journal of agricultural and food chemistry, 57(11), 4657-4662 (2009-05-06)
Amaranth oil is rich in linoleic, oleic, and palmitic acids. Structured lipids (SLs) with specific functional and nutritional characteristics can be prepared through chemical or enzymatic interesterification. The aim of this study was to increase the palmitic acid content at
Volatile flavor components of cooked rice
Yajima I, et al.
Agricultural and Biological Chemistry, 42(6), 1229-1233 (1978)
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