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W248703

Formic acid

Name: Formic acid
Brand: ALDRICH

≥95%, FCC, FG

Synonym(s):

Acide formique, Ameisensaeure, Aminic acid, Formisoton, Formylic acid, Methanoic acid, Sybest

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About This Item

Linear Formula:

HCOOH

CAS Number:

64-18-6

Molecular Weight:

46.03

FEMA Number:

2487

Council of Europe no.:

UNSPSC Code:

12352106

PubChem Substance ID:

24900966

Flavis number:

8.001

EC Number:

200-579-1

NACRES:

NA.21

MDL number:

MFCD00003297

Beilstein/REAXYS Number:

1209246

Organoleptic:

pungent; vinegar

Grade:

FG, Halal, Kosher

Biological source:

synthetic

Agency:

meets purity specifications of JECFA

Food allergen:

no known allergens

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Properties

biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

1.6 (vs air)

vapor pressure

44.8 mmHg ( 20 °C)

assay

≥95%

form

liquid

autoignition temp.

1004 °F

expl. lim.

57 %

refractive index

n20/D 1.370 (lit.)

pH

2.2 (20 °C, 2.2 g/L)

bp

100-101 °C (lit.)

mp

8.2-8.4 °C (lit.)

density

1.22 g/mL at 25 °C (lit.)

anion traces

sulfate (SO₄^2-): ≤0.004%

cation traces

As: ≤3 ppm, Cd: ≤1 ppm, Hg: ≤1 ppm, Pb: ≤10 ppm

application(s)

PFAS testing
flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

pungent; vinegar

SMILES string

OC=O

InChI

1S/CH2O2/c2-1-3/h1H,(H,2,3)

InChI key

BDAGIHXWWSANSR-UHFFFAOYSA-N

Description

General description

Formic acid is one of the main volatile flavor compounds in black tea. It is also one of the main odor-active compounds in acid-hydrolyzed soy sauce.

Application

Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).

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pictograms

GHS02,GHS06,GHS05

signalword

Danger

hcodes

H226,H302,H314,H331

pcodes

P210 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

supp_hazards

EUH071

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

121.1 °F - closed cup

flash_point_c

49.5 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品

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Global Trade Item Number

SKU	GTIN
W248703-10KG-K	04061838180278
W248703-5KG-K	04061838180285
W248703-SAMPLE-K	04061837515125
W248703-1KG-K	04061838256973
W248703-25KG-K	04061838256980