EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

malonic acid
methanedicarboxylic acid

Sponsors

Name:propanedioic acid
CAS Number: 141-82-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-503-0
FDA UNII:9KX7ZMG0MK
Nikkaji Web:J2.541K
Beilstein Number:1751370
MDL:MFCD00002707
CoE Number:2264
XlogP3:-0.80 (est)
Molecular Weight:104.06168000
Formula:C3 H4 O4
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:buffering agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FLAVIS Number:08.053 (Old)
DG SANTE Food Flavourings:08.053 malonic acid
DG SANTE Food Contact Materials:malonic acid
 
Physical Properties:
Appearance:white to tan crystalline solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.63100 @ 25.00 °C.
Melting Point: 135.00 °C. @ 760.00 mm Hg
Boiling Point: 264.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.001500 mm/Hg @ 25.00 °C.
Flash Point: 395.00 °F. TCC ( 201.67 °C. )
logP (o/w): -0.910
Soluble in:
 alcohol
 water, 763000 mg/100ml @ 20 °C (exp)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: buffering agents
 
Suppliers:
Beijing Lys Chemicals
Malonic acid
BOC Sciences
For experimental / research use only.
Propanedioic Acid
Charkit Chemical
MALONIC ACID
M&U International
MALONIC ACID, Kosher
Penta International
MALONIC ACID TECHNICAL GRADE, Kosher
Penta International
MALONIC HIGH PURITY PHARMACEUTICAL GRADE
Sigma-Aldrich: Aldrich
For experimental / research use only.
Malonic Acid sublimed grade, ≥99.95% trace metals basis
Sunaux International
Malonic Acid
SysKem Chemie
Malonic Acid
TCI AMERICA
For experimental / research use only.
Malonic Acid >99.0%(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/22 - Harmful by inhalation and if swallowed.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 1300 mg/kg
(Bio-Fax, 1971)

intraperitoneal-rat LD50 1500 mg/kg
"Patty's Industrial Hygiene and Toxicology," 3rd rev. ed., Clayton, G.D., and F.E. Clayton, eds., New York, John Wiley & Sons, Inc., 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, Pg. 4937, 1982.

oral-mouse LD50 4000 mg/kg
Biochemical Journal. Vol. 34, Pg. 1196, 1940.

intraperitoneal-mouse LD50 300 mg/kg
National Technical Information Service. Vol. AD277-689

oral-rat LD50 1310 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: CYANOSIS
BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 22-3/1971

Dermal Toxicity:
skin-rabbit LDLo 10000 mg/kg
BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 22-3/1971

Inhalation Toxicity:
inhalation-rat LC50 > 8900 mg/m3/1H
BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 22-3/1971

 
Safety in Use Information:
Category: buffering agents
Recommendation for malonic acid usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3200 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 15.0000075.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):141-82-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :867
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
propanedioic acid
Chemidplus:0000141822
EPA/NOAA CAMEO:hazardous materials
RTECS:141-82-2
 
References:
 propanedioic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:141-82-2
Pubchem (cid):867
Pubchem (sid):134975575
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
KEGG (GenomeNet):C00383
HMDB (The Human Metabolome Database):HMDB00691
FooDB:FDB008117
Export Tariff Code:2917.19.3500
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 antioxidants
FRapple
 buffering agents
 
Occurrence (nature, food, other):note
 banana leaf
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 barley
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 barley seed
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 bean black bean fruit
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 bean green bean seed
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 bean scarlet runner bean
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 beet
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 beet root
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 cantaloupe leaf
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 cayenne leaf
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 celery root
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 corn plant
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 fig fruit
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 fig fruit juice
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 lime fruit
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 mandarin fruit
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 oat hull husk
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 oat husk
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 orange fruit
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 peach fruit
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 pepper bell pepper fruit
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 pepper bell pepper leaf
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 sunflower leaf
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Synonyms:
 carboxyacetic acid
 dicarboxylic acid
 methane dicarboxylic acid
 methanedicarbonic acid
 methanedicarboxylic acid
 propane dioic acid
 propanedioic acid
1,3-propanedioic acid
 
 
Notes:
Malonic acid (IUPAC systematic name: propanedioic acid) is a dicarboxylic acid with structure CH2(COOH)2. The ionised form of malonic acid, as well as its esters and salts, are known as malonates. For example, diethyl malonate is malonic acid's ethyl ester. The name originates from Latin malum, meaning apple. Malonic acid is the archetypal example of a competitive inhibitor: it acts against succinate dehydrogenase (complex II) in the respiratory electron transport chain.; Malonic acid (IUPAC systematic name: propanedioic acid) is a dicarboxylic acid with structure CH2(COOH)2. The ionised form of malonic acid, as well as its esters and salts, are known as malonates. For example, diethyl malonate is malonic acid's ethyl ester. The name originates from the Greek word ????? (malon) meaning 'apple'.
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