Enhanced TDS
Identification & Functionality
- Blend
- No
- Food Ingredients Functions
- Product Code
- MITM16455
- Single Ingredient
- Yes
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Formulation Guidelines
- For the best results, mix SLS FN with the ingredient(s) presenting the flavor that needs to be modulated prior to blending the final product. If solubility issues prevent this, add SLS FN to the final mix prior to adding the ingredients that contribute the taste to be modulated.
- A use range of 1% to 2% by weight for the total formulation is recommended.
- As is the case with all product formulations, the exact process and performance may vary depending on the product type, its composition, and quantity of ingredients, to name a few considerations.
- Formulation Guidelines
- For the best results, mix SLS FN with the ingredient(s) presenting the flavor that needs to be modulated prior to blending the final product. If solubility issues prevent this, add SLS FN to the final mix prior to adding the ingredients that contribute the taste to be modulated.
- A use range of 1% to 2% by weight for the total formulation is recommended.
- As is the case with all product formulations, the exact process and performance may vary depending on the product type, its composition, and quantity of ingredients, to name a few considerations.
Properties
- Physical Form
- Soluble In
Principal Information
- Group Principal Number
- S002993
- Principal
Storage & Handling
- Storage Conditions
Store in a tightly closed container in a cool and dry area.
- Storage Conditions
Store in a tightly closed container in a cool and dry area.
Other
- Appearance (SDS)
- Clear, Slightly Viscous Liquid (at 25°C)
- Odor (SDS)
- Mildly sweet
- Temperature Control
- No
- USA/DOT UN Number
- Not Available
- SDS Physical and Chemical Properties
Value Units Test Method / Conditions Autoignition Temperature (SDS) min. 750.0 °F °F Boiling Point (SDS) 417.0 °F °F Density (SDS) 8.73 lb/gal lb/gal Flash Point (SDS) min. 260.0 °F °F Freeze Point (SDS) -17.0 °F °F Specific Gravity (SDS) 1.0472 - pH (SDS) 5.0-6.0 - 5% in Water pH (SDS) 5.0-6.0 - 5% in DI water - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 0.0 d d