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LEMON OIL(CAS#84929-31-7)

Chemical Property:

Density 0.853g/mLat 25°C
Boling Point 176°C(lit.)
Flash Point 130°F
Vapor Presure 2.188hPa at 25℃
Appearance Liquid
Storage Condition Room Temprature
Refractive Index n20/D 1.4745(lit.)
Physical and Chemical Properties Greenish yellow to yellow clear liquid, with the aroma of the lemon fresh fruit Peter, spicy and slightly bitter. Soluble in ethanol, acetic acid, insoluble in water, has a certain ability to prevent mold. Rat oral LD502.84g/kg.

Product Detail

Product Tags

Risk Codes 10 – Flammable
UN IDs UN 1993 3/PG 3
WGK Germany 1
RTECS OG8300000
Hazard Class 3.2
Packing Group III

 

Introduction

Lemon extract is a liquid substance extracted from lemon fruits, with the following properties:Acidity: Lemon extract has a noticeable sour taste, mainly composed of citric acid and other organic acids.Antibacterial properties: Lemon extract contains some compounds with antibacterial effects, which can be used to inhibit the growth of bacteria and fungi.Lemon extract has many uses:Flavor and fragrance industry: Lemon extract can be used to make soaps, perfumes, cleaners, and other products, giving them a fresh lemon scent.There are generally two methods for producing lemon extract:Solvent extraction: Crush the lemon fruits, add an organic solvent (such as ether or alcohol) to extract the compounds from the lemon, then obtain the lemon extract by evaporating the solvent.Cold pressing: Cold-press the lemon fruits to separate the juice and its compounds, then filter and clarify it to obtain lemon extract.Lemon extract is generally considered safe, but the following precautions should be noted:Excessive consumption of lemon extract may cause digestive discomfort such as heartburn and diarrhea.Lemon extract contains citric acid, which may cause allergic reactions in some people; a skin test is recommended before use.When using lemon extract, it should be stored properly and kept away from high temperatures and direct sunlight to avoid reducing its effectiveness and fragrance.


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