Butyl hexanoate

≥98%

  • Product Code: 105748
  Alias:    Butyl caproate
  CAS:    626-82-4
Molecular Weight: 172.26 g./mol Molecular Formula: C₁₀H₂₀O₂
EC Number: 210-964-6 MDL Number: MFCD00053804
Melting Point: Boiling Point: 61-62 °C (3 mmHg)
Density: 0.866 Storage Condition: room temperature
Product Description: Butyl hexanoate is widely used as a flavoring agent in the food industry due to its fruity and apple-like aroma. It is commonly added to beverages, candies, and baked goods to enhance their flavor profiles. In the fragrance industry, it serves as a key ingredient in perfumes and cosmetic products, providing a pleasant and fresh scent. Additionally, it is utilized as a solvent in various industrial applications, particularly in coatings and paints, where it helps improve the consistency and application properties of the products. Its versatility makes it valuable in both consumer and industrial sectors.
Product Specification:
Test Specification
Arsenic (As) 0
Cadmium (Cd) 0
Color Test 0-100
Lead (Pb) 0-10
Mercury (Hg) 0-1
Purity (GC) 98-100
Refractive Index N20/D 1.414-1.418
Specific Gravity (20/20 Degree Celsius) 0.865-0.868
Appearance Colorless Liquid
Infrared Spectrum Conforms To Structure
Sizes / Availability / Pricing:
Size (g) Availability Price Quantity
25.000 10-20 days ฿380.00
+
-
100.000 10-20 days ฿780.00
+
-
1000.000 10-20 days ฿4,710.00
+
-
4000.000 10-20 days ฿14,880.00
+
-
Butyl hexanoate
Butyl hexanoate is widely used as a flavoring agent in the food industry due to its fruity and apple-like aroma. It is commonly added to beverages, candies, and baked goods to enhance their flavor profiles. In the fragrance industry, it serves as a key ingredient in perfumes and cosmetic products, providing a pleasant and fresh scent. Additionally, it is utilized as a solvent in various industrial applications, particularly in coatings and paints, where it helps improve the consistency and application properties of the products. Its versatility makes it valuable in both consumer and industrial sectors.
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