Magnesium stearate (vegetable based), Hyqual® NF - GenAR® NF, Macron Fine Chemicals™
Supplier: Avantor Performance Materials
Ratings:
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Total Ratings: 0
Avg. Ratings: 0.0 out of 5
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Synonyms:
Stearic acid Magnesium(II) salt
, Stearic acid magnesium salt
, Magnesium(II) Stearate
Management of Change (MOC) category = R
5712-26EA
6870
GBP
5712-26
5712-88
5712-06
Magnesium stearate (vegetable based), Hyqual® NF - GenAR® NF, Macron Fine Chemicals™
Magnesium stearate
Caution: For Manufacturing, processing or repackaging
Formula:
C₃₆H₇₀MgO₄ MW: 591.25 g/mol Melting Pt: 130…140 °C Density: 1.03 g/cm³ (20 °C) Storage Temperature: Ambient |
MDL Number:
MFCD00036391 CAS Number: 557-04-0 EINECS: 209-150-3 Merck Index: 13,05714 |
Specification Test Results
Meets N.F. Requirements | |
Meets ChP Chemical Specifications | |
Meets B.P. Chemical Specifications | |
Meets E.P. Chemical Specifications | |
Meets J.P. Chemical Specifications | |
GMP Manufactured Product | |
CAUTION: For Manufacturing, processing or repackaging | |
Bulk Pharmaceutical Chemical | |
NF - Assay (as as Mg) (dried basis) | 4.0 - 5.0 % |
NF - Stearic Acid | ≥ 40.0 % |
NF - Stearic and Palmitic Acids | ≥ 90.0 % |
NF - Identification A | Passes Test |
NF - Identification B | Passes Test |
NF - Acidity or Alkalinity | Passes Test |
NF - Microbiological | Passes Test |
NF - Total Aerobic Microbial Count (cfu/g) | ≤ 1000 |
NF - Total Mold and Yeast Count | ≤ 100 cfu/g |
NF - Salmonella Species (negative) | Passes Test |
NF - Escherichia Coli (negative) | Passes Test |
NF - Loss on Drying at 105°C | ≤ 4.0 % |
Specific Surface Area, m²/g | 6.0 - 12.0 |
NF - Limit of Chloride | ≤ 0.025 % |
NF - Limit of Sulfate | ≤ 0.5 % |
NF - Cadmium (Cd) | ≤ 3 ppm |
NF - Lead (Pb) | ≤ 10 ppm |
NF - Nickel (Ni) | ≤ 5 ppm |
EP/BP - Identification C (Major Peak) | Passes Test |
EP/BP - Identification B (Acid Value) | 195 - 210 |
EP/BP - Identification D (Magnesium) | Passes Test |
EP/BP - Acidity or Alkalinity | Passes Test |
Chloride (Cl) | ≤ 0.025 % |
EP/BP - Sulfate (SO₄) | ≤ 0.5 % |
EP/BP - Cadmium (Cd) | ≤ 3 ppm |
EP/BP - Lead (Pb) | ≤ 10 ppm |
EP/BP - Nickel (Ni) | ≤ 5 ppm |
EP/BP - Loss on Drying at 105°C | ≤ 4.0 % |
Escherichia Coli (negative) | Passes Test |
EP/BP - Assay (as as Mg) (dried basis) | 4.0 - 5.0 % |
Salmonella (absent) | Passes Test |
EP/BP - Stearic Acid | ≥ 40.0 % |
EP/BP - Stearic and Palmitic Acids | ≥ 90.0 % |
Total Aerobic Microbial Count (cfu/g) | ≤ 1000 |
Total Mold and Yeast Count (cfu/g) | ≤ 100 |
JP - Identification | Passes Test |
JP - Acidity or Alkalinity | Passes Test |
JP - Chloride (Cl) | ≤ 0.025 % |
JP - Sulfate (SO₄) | ≤ 0.5 % |
JP - Heavy Metals (as Pb) | ≤ 20 ppm |
JP - Stearic Acid | ≥ 40.0 % |
JP - Stearic and Palmitic Acids | ≥ 90.0 % |
JP - Loss on Drying at 105°C | ≤ 4.0 % |
JP - Microbiological | Passes Test |
JP - Total Aerobic Microbial Count (cfu/g) | ≤ 1000 |
JP - Total Mold and Yeast Count | ≤ 100 cfu/g |
JP - Salmonella Species (negative) | Passes Test |
JP - Escherichia Coli (negative) | Passes Test |
JP - Assay (as as Mg) (dried basis) | 4.0 - 5.0 % |
Appearance (Fine white powder) | Passes Test |
Particle Size 90th Percentile | ≤ 35 µm |
Particle Size 50th Percentile | 6.0 - 14.0 µm |
Sieve Test US Standard No. 325 - % Thru | ≥ 99.5 % |
Apparent Density | 0.07 - 0.17 g/cm3 |
Tapped Density | 0.18 - 0.33 g/cm3 |
ChP - Identification 1 | Passes Test |
ChP - Identification 2 | Passes Test |
ChP - Acidity or Alkalinity | Passes Test |
ChP - Chlorides (Cl) | ≤ 0.10 % |
ChP - Sulfates (SO₄) | ≤ 0.6 % |
ChP - Loss on Drying @ 80° C | ≤ 5.0 % |
ChP - Iron (Fe) | ≤ 0.01 % |
ChP - Cadmium (Cd) | ≤ 0.0003 % |
ChP - Nickel (Ni) | ≤ 0.0005 % |
ChP - Heavy metals | ≤ 0.001 % |
ChP - Stearic Acid | ≥ 40.0 % |
ChP - Stearic and Palmitic Acids | ≥ 90.0 % |
ChP - Total Aerobic Microbial Count | ≤ 1000 cfu/g |
ChP - Total Yeast and Mold | ≤ 100 cfu/g |
ChP - Salmonella | None Detected |
ChP - Escherichia Coli | None Detected |
ChP - Assay (as Mg) (dried basis) | 4.0 - 5.0 % |
No Class 1,2,3 or other solvents are used or produced in the | |
manufacturing or purification of the product. | |
Fatty acids are derived from edible sources. |
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