Products
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Sucrose stearate/CAS:25168-73-4
Product Name: Sucrose stearate
CAS: 25168-73-4
MF:C30H56O12
MW:608.76
STRUCTURE:
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N-Methyl-2-pyrrolidone/CAS:872-50-4
Product name:N-Methyl-2-pyrrolidone
CAS:872-50-4
MF:C5H9NO
MW:99.13
STRUCTURE:
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4-(alpha-Methylbenzyl)resorcinol/CAS:85-27-8
Product name: 4-(alpha-Methylbenzyl)resorcinol
CAS:85-27-8
MF: C14H14O2
MW: 214.26
STRUCTURE:
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DL-Limonene / CAS:138-86-3
Product name: DL-Limonene
CAS: 138-86-3
MF: C10H22O4
MW: 206.28
STRUCTURE:
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potassium 2-hydroxy-4-methoxybenzoate / CAS 152312-71-5
Product name: potassium 2-hydroxy-4-methoxybenzoate
CAS: 152312-71-5
MF: C8H7KO4
MW: 206.24
STRUCTURE:
melting point：>220°C (dec.)
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3-Mercaptopropionic acid/ CAS 107-96-0
Product name: 3-Mercaptopropionic acid
CAS: 107-96-0
MF: C3H6O2S
MW: 106.14
STRUCTURE:
Density: 1.218 g/mL at 25 °C (lit.)
Flash point: 201 °F
Colorless or light yellow transparent liquid. Melting point 16.8℃, boiling point 114-115.5℃ (1.73kPa), 85-86℃ (0.4kPa), relative density 1.2199 (20/4℃), refractive index 1.4921, flash point 93℃. It is miscible with water, alcohol and ether. -
4-Butylresorcinol/CAS:18979-61-8
Product name: 4-Butylresorcinol
CAS:18979-61-8
MF: C10H14O2
MW: 166.22
STRUCTURE:
Density: 1.092±0.06 g/cm3(Predicted)
melting point: 50.0 to 55.0 °C
chemical properties:
Colorless liquid. Boiling point 105-108 ℃ (533Pa). Nutty, sweet fruit, woody and roasted. -
Dimethylmethoxy Chromanol/CAS: 83923-51-7
Product Name: Dimethylmethoxy Chromanol
CAS: 83923-51-7
MF: C12H16O3
MW: 208.25
STRUCTURE:
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Sucrose stearate/CAS:25168-73-4
Product Name: Sucrose stearate
CAS: 25168-73-4
MF:C30H56O12
MW:608.76
STRUCTURE:
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DL-Tartaric acid / CAS:133-37-9
Product name: DL-Tartaric acid
CAS:133-37-9
MF: C4H6O6
MW: 150.09
STRUCTURE:
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Sodium glycolate/ CAS： 2836-32-0
Product name: Sodium glycolate
CAS:2836-32-0
MF: C2H3NaO3
MW: 98.03
STRUCTURE:
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Dimethylmethoxy Chromanyl Palmitate/DCP/CAS：1105025-85-1
Product Name: Dimethylmethoxy Chromanyl Palmitate
CAS：1105025-85-1
MF:C28H46O4
MW:446.66
STRUCTURE:
