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3-Chloro-1,2-propanediol CAS No.:96-24-2 supplier by Hangzhou Shitai Biotech Co.,LTD
Apr 11, 2018

PRODUCT   NAME

3-Chloro-1,2-propanediol 

CAS   No.:

96-24-2

Synonyms

3-chloropropane-1,2-diol

(RS)-3-chloropropylene glycol;

Formula:

C3H7ClO2

Molecular   Weight:

110.53900

PSA:

40.46000

LogP:

-0.42160

 

Structure

image.png         

 

Description

Appearance   & Physical State:

colorless   transparent liquid

Density:

1.322

Melting   Point:

-40ºC

Boiling   Point:

213ºC

Flash   Point:

135ºC

Refractive   Index:

1.479-1.481

Storage   Condition:

2-8ºC

Hazard   Class:

6.1

Safety   Statements:

S26-S28-S36/37/39-S38-S45-S53

HS   Code:

2905590090

Packing   Group:

III

RIDADR:

UN   2689

Risk   Statements:

R23/24/25;   R36; R39; R60

Hazard   Codes:

T

 

 

 Certificate of Analysis

 

ProductName: 3-Chloro-1,2-propanediol 

Cas:       96-24-2

Batch No.:     20160321

MFG Date:  Mar.21.2016

Analysis Date:Mar.21.2016

 

Inspect   Item

Quantity   Standard

Inspection   Result

Appearance

Colorless   liquid

Complies

Purity(HPLC)

98.5%   min

98.9%

Moisture

0.5%   max

0.2%

Conclusion  

In   accordance with enterprise standard

 

 

 

3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is an organic chemical compound which is carcinogenic and highly suspected to be genotoxic in humans, has male anti-fertility effects, and is a chemical byproduct which may be formed in foods, the most commonly found member of chemical contaminants known as chloropropanols.
It is primarily created in foods by protein hydrolysis by adding hydrochloric acid at high temperature to speed up the breakdown of proteins into amino acids. Under these conditions, chloride can react with the glycerol backbone of lipids to produce 3-MCPD. 3-MCPD can also occur in foods which have been in contact with materials containing epichlorohydrin-based wet-strength resins which are used in the production of some tea bags and sausage casings.
It has been found in some East Asian and Southeast Asian sauces such as oyster sauce, Hoisin sauce and soy sauce. Using hydrochloric acid rather than traditional slow fermentation is a far cheaper and faster method but unavoidably creates chloropropanols. An EFSA report indicated margarine, vegetable oils (excluding walnut oil), preserved meats, breads, and fine bakery wares as major sources in Europe.


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