|Appearance||Colourless Oily Liquid|
|Acid Value||mg KOH/g||0.07 (max)|
|Saponification Value/g||mg KOH/g||284-290|
|Flash Point||oC||205 (min)|
|Volume Resistivity||ohm.m||1.109 (min)|
|Mass content of Volatile matter||%||0.1|
Dioctyl phthalate Uses
Synonym : Diethylhexyl Phthalate
Chemical formula : C24H38O4
H.S. Code : 2917.39.20
CAS No. : 117-81-7
Molecular weight : 390.564 g mol
Packing & Storage:
It is packed in 200/250 kg drum, It is stored in tightly closed container in a cool, dry, ventilated area.
Original characteristics remain intact for 24 months, if kept in recommended storage.
Identify the material that will be treated with the anti-caking agent. This step is important because it will help determine the most suitable type of anti-caking agent to use and the appropriate dosage. Consider the following factors when identifying the material:
Type of material: Different materials may require different types of anti-caking agents. For example, some materials may be more prone to caking or clumping than others, and may require a more effective anti-caking agent.
End use of the material: The intended use of the material may also influence the choice of anti-caking agent. For example, materials that will be used in food products may require a food-grade anti-caking agent, while materials used in pharmaceuticals may require a different type of agent.
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Select the appropriate anti-caking agent based on the material that will be treated and the desired characteristics of the finished product. There are a variety of different types of anti-caking agents available, including calcium stearate, magnesium stearate, silicone dioxide, and talc, each of which has its own specific properties and characteristics. Consider the following factors when selecting the appropriate anti-caking agent:
- Best Quality
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Handling and storage conditions: The way the material will be handled and stored can also impact the required dosage of the anti-caking agent. Materials that will be stored in humid conditions may require a higher dosage of the anti-caking agent to prevent caking or clumping.