Ethyl dodecanoate , 99% , 106-33-2
Synonym(s):
Ethyl dodecanoate;Ethyl dodecanoate, Lauric acid ethyl ester;Ethyl laurate;Lauric acid ethyl ester
CAS NO.:106-33-2
Empirical Formula: C14H28O2
Molecular Weight: 228.37
MDL number: MFCD00015065
EINECS: 203-386-0
Pack Size | Price | Stock | Quantity |
25g | RMB28.80 | In Stock |
|
50G | RMB42.40 | In Stock |
|
250G | RMB141.60 | In Stock |
|
1KG | RMB524.80 | In Stock |
|
others | Enquire |
PRODUCT Properties
Melting point: | -10 °C |
Boiling point: | 269 °C(lit.) |
Density | 0.863 |
vapor pressure | 0.1 hPa (60 °C) |
FEMA | 2441 | ETHYL LAURATE |
refractive index | n |
Flash point: | >230 °F |
storage temp. | Store below +30°C. |
solubility | Chloroform, Ethyl Acetate |
form | Oil |
color | Clear Colourless |
Odor | at 100.00 %. sweet waxy floral soapy clean |
Odor Type | waxy |
Water Solubility | insoluble |
Merck | 14,3818 |
JECFA Number | 37 |
BRN | 1769671 |
Dielectric constant | 2.7(142℃) |
LogP | 6.02 |
Description and Uses
Lauric acid is a common 12-carbon saturated fatty acid plentiful in coconut and other nut oils. Saturated fatty acids induce the expression of cyclooxygenase-2, an effect that is significant at 25 μM in RAW 264.7 cells, with lauric acid being the most potent of the C:8-18 fatty acids. Ethyl laurate is a more lipophilic and less toxic form of the free acid. It is one of the medium-chain fatty acid ethyl esters that is released during the anaerobic fermentation of Saccharomyces cerevisiae along with the free acid.
Ethyl Dodecanoate is a natural food flavor ingredient, and a component of essential fatty acids.
Safety
Symbol(GHS) | GHS02,GHS07 |
Signal word | Danger |
Hazard statements | H225-H319 |
Precautionary statements | P210-P233-P240-P241-P242-P243-P264-P280-P303+P361+P353-P305+P351+P338-P337+P313-P370+P378-P403+P235-P501 |
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 |