| FEMA | 4719 |
| CAS | 110-15-6 |
| EINECS | 203-740-4 |
| JECFA Food Flavoring | N/A |
| CoE Number | 24 |
| Organoleptic Notes |
|
| Odor | odorless |
| Flavor | acidic sour, acidic, |
| Material Notes | a water-soluble, colorless crystal with an acid taste that is used as a chemical intermediate, in medicine, the manufacture of lacquers, and to make perfume esters. it is also used in foods as a sequestrant, buffer, and a neutralizing agent. (hawley's condensed chemical dictionary, 12th ed, p1099; mcgraw-hill dictionary of scientific and technical terms, 4th ed, p1851) Widely distributed in higher plants and prod. by microorganisms. Present in cheeses and fresh meats. Flavour enhancer, pH control agent [DFC] |