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Food Grade Allyl Isothiocyanate (Synthetic Mustard Oil) | CAS 57-06-7 | FEMA 2034
Product Code:RL 7099
CAS No.: 57-06-7
FEMA：2034
Aroma: Very pungent smell
Application: Used in mustard, hot sauce, meat products, vinegar cured food
Structural formula: 
Stock Sample is Free & Available
Chemical name: Allyl isothiocyanate
Synonyms: Allyl Isothiocyanate
Synonyms: Allyl Isothiocyanate
Synthetic Mustard Oil
Mustard Oil, Volatile, Synthetic
Food Grade Allyl Isothiocyanate
FEMA 2034
CAS 57-06-7
Pungent Flavoring Agent
Wasabi Flavor Ingredient
Horseradish Flavor Extract
Spicy Food Flavors
Allyl Mustard Oil
Volatile Oil of Mustard
The specification of Allyl isothiocyanate
Appearance |
Colorless or light yellow oily liquid |
Conform |
Purity(≥w%) |
98 |
99 |
CAS NO. |
57-06-7 |
|
The Usage of Allyl isothiocyanate
1.Used as an anti-irritant in ointments and mustard stings, and also in organic synthesis.
2.For the preparation of food additives, medicine, insecticides, fungicides and so on.
3.GB 2760--1996 specifies the use of spices for food temporarily permitted. It is mainly used to prepare spices and mustard flavor for pickles, cans, sauces, seasonings and so on.
4.Mainly used in food, in addition to synthetic mustard, can also be used in hot sauce oil, meat (meat processed products), vinegar cured food and other condiments. Generally do not dilute the original product and use. Such as vinegar-cured food,In addition, it can be used as a digestive aid, toothache medicine, headache medicine, emetic medicine.
Core Flavoring Agent：Imparts the authentic, sharp, and burning pungency of mustard, horseradish, and wasabi. Serves as the key flavor foundation in these products and their derivatives.
Flavor Enhancer：Amplifies and brightens overall savory profiles in complex flavor systems. Adds a "lift" and complexity to cheese sauces, meat rubs, and savory snacks, preventing flat or dull tastes.
Processed Condiments & Sauces：Prepared Mustards , Horseradish Cream, Wasabi Paste (and imitations), Mayonnaise & Aiolis, Barbecue & Hot Sauces, Salad Dressings.
Seasonings & Savory Snacks：Seasoning Blends for chips, crackers, nuts, and popcorn. Dry Rubs and Marinades for meats (particularly pork and sausages). Instant Noodle Flavoring Powders & Oil Sachets.
Technical Advantages of Synthetic AITC
2.For the preparation of food additives, medicine, insecticides, fungicides and so on.
3.GB 2760--1996 specifies the use of spices for food temporarily permitted. It is mainly used to prepare spices and mustard flavor for pickles, cans, sauces, seasonings and so on.
4.Mainly used in food, in addition to synthetic mustard, can also be used in hot sauce oil, meat (meat processed products), vinegar cured food and other condiments. Generally do not dilute the original product and use. Such as vinegar-cured food,In addition, it can be used as a digestive aid, toothache medicine, headache medicine, emetic medicine.
Core Flavoring Agent：Imparts the authentic, sharp, and burning pungency of mustard, horseradish, and wasabi. Serves as the key flavor foundation in these products and their derivatives.
Flavor Enhancer：Amplifies and brightens overall savory profiles in complex flavor systems. Adds a "lift" and complexity to cheese sauces, meat rubs, and savory snacks, preventing flat or dull tastes.
Processed Condiments & Sauces：Prepared Mustards , Horseradish Cream, Wasabi Paste (and imitations), Mayonnaise & Aiolis, Barbecue & Hot Sauces, Salad Dressings.
Seasonings & Savory Snacks：Seasoning Blends for chips, crackers, nuts, and popcorn. Dry Rubs and Marinades for meats (particularly pork and sausages). Instant Noodle Flavoring Powders & Oil Sachets.
Technical Advantages of Synthetic AITC
Consistency & Purity: Offers batch-to-batch uniformity in strength and sensory profile, a critical factor for large-scale food production where natural mustard oil can vary.
High Potency: An extremely strong flavorant, used in very low concentrations (typically in the range of 10-100 ppm), making it highly cost-effective.
Stability: While volatile, when properly handled and stored, it provides a reliable and standardized flavor input compared to the variable enzymatic generation of pungency from raw mustard flour in a manufacturing setting.
Versatility: Can be pre-diluted in carrier oils or solvents (such as triacetin or propylene glycol) to create user-friendly, standardized flavor preparations for easy dosing and dispersion in both aqueous and fatty food matrices.
Advantage of Allyl isothiocyanate
1.High purity 99.0%min
2.Use a wide range of taste.
3.We have ISO 9001 ,ISO 14001 and ISO22000 certificate , We also have HACCP certificate ,have Halal and kosher certificate of this product.
5. We have a big capacity ,so, commonly have fast lead time.
6. We can offer 10g-50g free sample for your lab test .we commonly delivery the sample by international courier like DHL or Fedex. It is fast and convenient.
2.Use a wide range of taste.
3.We have ISO 9001 ,ISO 14001 and ISO22000 certificate , We also have HACCP certificate ,have Halal and kosher certificate of this product.
5. We have a big capacity ,so, commonly have fast lead time.
6. We can offer 10g-50g free sample for your lab test .we commonly delivery the sample by international courier like DHL or Fedex. It is fast and convenient.
The packing of Allyl isothiocyanate
1.The sample packing is 20g/30g/50g per bottle.
2.The small packing is 1kg /5kg /10 kg per bottle.
3.25 kg per drum(Food grade plastic drum, plasticizer free, third-party certification report)
Packaging can also be customized according to customer needs
Storage conditions for Allyl isothiocyanate
Store in a cool, dry, well-ventilated warehouse. Keep away from fire and heat. Keep out of direct sunlight. The package is sealed. It should be stored separately from acids and edible chemicals, and should not be mixed. Storage areas should be equipped with suitable materials to contain leaks.