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

para-salicylic acid
4-hydroxybenzoic acid

Supplier Sponsors

Name:4-hydroxybenzoic acid
CAS Number: 99-96-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-804-9
FDA UNII:JG8Z55Y12H
Nikkaji Web:J43.201F
Beilstein Number:0970950
MDL:MFCD00002547
CoE Number:693
XlogP3:1.60 (est)
Molecular Weight:138.12242000
Formula:C7 H6 O3
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:957 4-hydroxybenzoic acid
FLAVIS Number:08.040 (Old)
DG SANTE Food Flavourings:08.040 4-hydroxybenzoic acid
DG SANTE Food Contact Materials:4-hydroxybenzoic acid
FEMA Number:3986 4-hydroxybenzoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-HYDROXYBENZOIC ACID
 
Physical Properties:
Appearance:white powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 213.00 to 215.00 °C. @ 760.00 mm Hg
Boiling Point: 334.00 to 335.00 °C. @ 760.00 mm Hg
Flash Point:> 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 1.580
Soluble in:
 alcohol
 water, 1.45e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: phenolic
Odor Strength:medium
phenolic nutty
Odor Description:at 100.00 %. phenolic nutty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: preservatives
 
Suppliers:
Aceto
para-Hydroxy Benzoic Acid
Beijing Lys Chemicals
4-Hydroxybenzoic acid
BOC Sciences
For experimental / research use only.
4-Hydroxybenzoic acid 98%
Charkit Chemical
HYDROXYBENZOIC ACID, P- POLYMER GRADE
Charkit Chemical
HYDROXYBENZOIC ACID,4- PURIFIED CLEAN ROOM
EMD Millipore
For experimental / research use only.
4-Hydroxybenzoic Acid
ExtraSynthese
For experimental / research use only.
4-Hydroxybenzoic acid (HPLC) ≥90%
Parchem
para-salicylic acid
Penta International
p-HYDROXYBENZOIC ACID, Kosher
Prodasynth
PARA-HYDROXYBENZOIC ACID
(> 99%)
Santa Cruz Biotechnology
For experimental / research use only.
p-Salicylic Acid
Sigma-Aldrich
4-Hydroxybenzoic acid, ≥99%, FG
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
4-Hydroxybenzoic Acid >99.0%(GC)(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
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 37/39 - Wear suitable 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-mouse LD50 2200 mg/kg
(Sokol, 1952)

intraperitoneal-rat LD50 340 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 51(1), Pg. 85, 1986.

intraperitoneal-mouse LD50 210 mg/kg
BEHAVIORAL: ATAXIA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) PERIPHERAL NERVE AND SENSATION: FLACCID PARALYSIS WITHOUT ANESTHESIA (USUALLY NEUROMUSCULAR BLOCKAGE)
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 45, Pg. 260, 1956.

oral-mouse LD50 2200 mg/kg
Drug Standards. Vol. 20, Pg. 89, 1952.

oral-rat LD50 > 10000 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: MUSCLE WEAKNESS
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 28(7), Pg. 53, 1984.

Dermal Toxicity:
subcutaneous-mouse LD50 1050 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 128, Pg. 135, 1960.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for para-salicylic acid usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 16.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 17.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 20
 average usual ppmaverage maximum ppm
baked goods: 60.00000360.00000
beverages(nonalcoholic): 20.00000100.00000
beverages(alcoholic): 50.00000300.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 30.00000200.00000
fish products: --
frozen dairy: 50.00000300.00000
fruit ices: 50.00000300.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 50.00000300.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 50.00000300.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
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 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System: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):99-96-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :135
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WGK Germany:1
4-hydroxybenzoic acid
Chemidplus:0000099967
RTECS:DH1925000 for cas# 99-96-7
 
References:
 4-hydroxybenzoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:99-96-7
Pubchem (cid):135
Pubchem (sid):134972218
 
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
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00156
HMDB (The Human Metabolome Database):HMDB00500
FooDB:FDB010508
YMDB (Yeast Metabolome Database):YMDB00495
Export Tariff Code:2918.29.2200
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 preservatives
 
Occurrence (nature, food, other):note
 apple fruit
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 arrowroot leaf
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 barley seed
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 bean black bean root
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 bean fava bean shoot
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 bean field bean root
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 beet root
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 bilberry fruit
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 bilberry fruit juice
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 bilberry leaf
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 blueberry plant
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 broccoli asparagus broccoli leaf
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 buckwheat testa
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 cacao bean
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 cantaloupe plant
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 cardamom leaf
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 carrot root
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 cashew leaf
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 cherry sour cherry plant
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 chicory leaf
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 coconut leaf
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 coffee
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 coriander fruit
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 coriander plant
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 coriander seed
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 corn tissue culture
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 currant red currant fruit
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 date palm stem
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 evening-primrose plant
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 fennel seed
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 flax sprout
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 garlic bulb
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 garlic plant
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 ginger plant
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 ginkgo biloba leaf
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 ginkgo biloba plant
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 grape
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 grape hull husk
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 grape leaf
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 grape root
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 horseradish root
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 oat seed
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 olive fruit
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 onion bulb
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 onion leaf
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 onion root
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 oregano leaf
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 oregano plant
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 pea root
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 pea seed
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 peanut seed
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 poppy opium poppy pericarp
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 raspberry red raspberry fruit juice
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 raspberry red raspberry juice
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 raspberry red raspberry plant
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 rice plant
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 rubus spectabilis leaf
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 sage
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 salmonberry leaf
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 soybean leaf
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 soybean root
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 soybean seed
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 sunflower seed
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 tarragon leaf
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 thyme plant
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 walnut black walnut nut
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 wheat seed
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Synonyms:
 benzoic acid, 4-hydroxy-
 benzoic acid, p-hydroxy-
4-carboxyphenol
p-carboxyphenol
para-hydroxy benzoic acid
4-hydroxy-benzoic acid
p-hydroxy-benzoic acid
 hydroxybenzene carboxylic acid
p-hydroxybenzoate
para-hydroxybenzoate
4-hydroxybenzoic acid
p-hydroxybenzoic acid
para-hydroxybenzoic acid
 hydroxybenzoic acid, para
4-hydroxybenzoicacid
p-hydroxylbenzoic acid
 paraben-acid
4-salicylic acid
p-salicylic acid
para-salicylic acid
p-salicylicacid
 
 
Notes:
Isol. from many plants, free and combined. Alkyl esters of 4-hydroxybenzoic acid (see below) are used as food and cosmetic preservatives, mainly in their Na salt form, which makes them more water soluble. They are active at low concentrations and more pH-independent than the commonly used Benzoic acid DVN38-Z and 2,4-Hexadienoic acid GMZ10-P. The taste is more detectable than for those preservatives. Effectiveness increases with chain length of the alcohol, but for some microorganisms this reduces cell permeability and thus counteracts the increased efficiency
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