Odor:
When diluted with 10% propylene glycol, it exhibits a complex aroma of fat, wax, and frankincense, blending notes of mild cheese, milky fragrance, and a slight gaminess with hints of mutton and lamb fat. It is a typical frankincense-type flavor ingredient.
Applications:
1. As a food flavoring permitted under China’s GB 2760 standard, FEMA specifies a maximum usage level of 3.0 mg/kg for cheese and dairy products, and ≤0.15 mg/kg for meat products and soup bases. When used in the formulation of flavorings for dairy, cheese, and meat products, it significantly enhances the creamy richness and body of the dairy flavor.
2. As an endogenous branched-chain medium-chain fatty acid, it acts as a negative regulator of the cAMP/PKA signaling pathway and can be used in scientific research on neuroprotection related to epilepsy and amyotrophic lateral sclerosis (ALS).
3. As an organic synthesis intermediate, it is used in the preparation of fine chemicals for pharmaceuticals, specialty polymers, and industrial lubricants.
Storage:
Store in a sealed container in a dry environment at room temperature or at -20°C, protected from light. Store and transport in accordance with UN 3265, Class 8, Corrosive Substances, Division III packaging specifications. Keep away from strong oxidizing agents. Wear safety goggles and corrosion-resistant gloves during handling to avoid direct skin or eye contact, which may cause irritation or burns.
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