W296708
Pyroligneous acid
natural (US)
Synonym(s):
Wood vinegar
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W296708-SAMPLE
€47.40
1 KG
€80.90
5 KG
€252.00
10 KG
€373.00
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W296708-SAMPLE
€47.40
1 KG
€80.90
5 KG
€252.00
10 KG
€373.00
About This Item
CAS Number:
FEMA Number:
2967
EC Number:
MDL number:
UNSPSC Code:
12164502
NACRES:
NA.21
Organoleptic:
woody; smoky
grade:
natural (US)
food allergen:
no known allergens
Recommended Products
grade
natural (US)
Quality Level
reg. compliance
FDA 21 CFR 172.515
refractive index
n20/D 1.374 (lit.)
bp
99 °C (lit.)
density
1.08 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Organoleptic
woody; smoky
General description
Pyroligneous acid is commonly used as a source of wood smoke flavoring and also to inhibit microbial growth.[1]
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
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Product No.
Description
Pricing
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
111.2 °F - closed cup
Flash Point(C)
44 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Encyclopedia of Food and Color Additives, 3, 2392-2396 (1997)
A Mekbungwan et al.
Anatomia, histologia, embryologia, 33(1), 11-16 (2004-03-19)
To investigate the effects of dietary charcoal powder including wood vinegar compound liquid (CWVC, 4 : 1) on intestinal villus histology, piglets were fed 0, 1, 3 and 5% dietary CWVC diets for 30 days. Feed intake and body weight
Y Takahara et al.
[Nihon koshu eisei zasshi] Japanese journal of public health, 41(2), 147-156 (1994-02-01)
The effectiveness of wood vinegars was studied for controlling offensive odors from piggery wastes. Odorant chemicals and the sense of odors from piggery farm, covered with polyvinylchloride film to prevent the volatilization to ambient air, were measured in both laboratory
Y Takahara et al.
[Nihon koshu eisei zasshi] Japanese journal of public health, 40(1), 29-38 (1993-01-01)
The effectiveness of wood vinegars reducing or eliminating offensive odors, associated with cattle breeding, was studied. The results obtained were as follows: 1. Analyzed were 0.7-7.2% acetic acid and 0.5-1.8% methyl alcohol as main contents. 2. Gaseous odorants, such as
Kezhou Cai et al.
Journal of the science of food and agriculture, 92(1), 29-36 (2011-09-29)
Wood vinegar (WV), a byproduct from the charcoal production process, has been reported to have excellent antioxidant capability by chemical examination. However, the biological effect of WV in living animals is still unknown. In this study, a simple model organism
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