| FEMA | N/A |
| CAS | 7722-84-1 |
| EINECS | 231-765-0 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | a strong oxidizing agent used in aqueous solution as a ripening agent, bleach, and topical anti-infective. it is relatively unstable and solutions deteriorate over time unless stabilized by the addition of acetanilide or similar organic materials. Used in foods as a bleaching agent, antimicrobial agent and oxidising agent Hydrogen peroxide (H2O2) is an oxidizer commonly used as a bleach. Hydrogen peroxide is a clear liquid, slightly more viscous than water, that appears colorless in dilute solution. It is used as a disinfectant, antiseptic, oxidizer, and in rocketry as a propellant. Hydrogen peroxide is naturally produced in organisms as a by-product of oxidative metabolism. Nearly all living things (specifically, all obligate and facultative aerobes) possess enzymes known as catalyse peroxidases, which harmlessly and catalytically decompose low concentrations of hydrogen peroxide to water and oxygen. (Wikipedia) |