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

isobutyl lactate
2-hydroxypropanoic acid 2-methylpropyl ester

Supplier Sponsors

Name:2-methylpropyl 2-hydroxypropanoate
CAS Number: 585-24-0Picture of molecule3D/inchi
Other:73523-02-1
ECHA EINECS - REACH Pre-Reg:209-551-3
Nikkaji Web:J147.577K
CoE Number:10709
XlogP3-AA:1.20 (est)
Molecular Weight:146.18618000
Formula:C7 H14 O3
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate.
Category:flavor and fragrance 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
FLAVIS Number:09.590 (Old)
DG SANTE Food Flavourings:09.590 isobutyl lactate
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.96800 to 0.97400 @ 25.00 °C.
Pounds per Gallon - (est).: 8.055 to 8.105
Refractive Index:1.41500 to 1.42100 @ 20.00 °C.
Boiling Point: 182.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.513000 mm/Hg @ 25.00 °C. (est)
Flash Point: 150.00 °F. TCC ( 65.56 °C. )
logP (o/w): 0.824 (est)
Soluble in:
 alcohol
 water, slightly
 water, 6.122e+004 mg/L @ 25 °C (est)
Similar Items:note
amyl lactate
isoamyl lactate
benzyl lactate
butyl butyryl lactate
butyl lactate
sec-butyl lactate
butyl laevo-lactate
cetyl lactate
dodecyl lactate
ethyl acetyl lactate
ethyl butyryl lactate
ethyl lactate
ethyl phenyl lactate
(Z)-3-hexen-1-yl lactate
hexyl lactate
laevo-menthyl lactate
menthyl methyl lactate
methyl dextro-lactate
methyl laevo-lactate
phenethyl lactate
propyl lactate
vanillyl lactate
 
Organoleptic Properties:
Odor Type: buttery
Odor Strength:medium
buttery fruity caramellic
Odor Description:at 100.00 %. faint buttery fruity caramellic
Flavor Type: buttery
buttery caramellic fruity
Taste Description: buttery caramellic fruity
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Berjé
isoButyl Lactate
Happening at Berje
BOC Sciences
For experimental / research use only.
isoButyl Lactate
Inoue Perfumery
isoBUTYL LACTATE
Synerzine
isoButyl Lactate
 
Safety Information:
 
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 > 2000 mg/kg
(Riebeek, 1989)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.70 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
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): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
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 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
Cancer Citations:Search
Toxicology Citations:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):585-24-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :92814
National Institute of Allergy and Infectious Diseases:Data
2-methylpropyl 2-hydroxypropanoate
Chemidplus:0000585240
 
References:
 2-methylpropyl 2-hydroxypropanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:585-24-0
Pubchem (cid):92814
Pubchem (sid):135050396
 
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
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2918.11.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
cinnamyl benzoate
FL/FR
buttery
acetyl isobutyryl
FL/FR
caramellic
alpha,alpha-
dimethyl anisyl acetone
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
strawberry furanone
FL/FR
creamy
2,3-
butane diol
FR
ethereal
ethyl 4-pentenoate
FL/FR
fatty
butyl undecylenate
FL/FR
fermented
butyl laevo-lactate
FL/FR
ethyl crotonate
FL/FR
floral
benzyl lactate
FL/FR
fruity
1-
acetoxyacetone
FL/FR
spicy
(E)-
propyl 2-furan acrylate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
For Flavor
No flavor group found for these
1-
acetoxyacetone
FL/FR
4-
acetyl-2,5-dimethyl-3(2H)-furanone
FL
allyl 2-furoate
FL
benzyl lactate
FL/FR
cinnamyl benzoate
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ethyl 4-pentenoate
FL/FR
ethyl butyryl lactate
FL
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
strawberry furanone ethyl ether
FL
bready
bready
mango furanone
FL
buttery
butter toffee flavor
FL
butyl laevo-lactate
FL/FR
caramellic
butter caramel flavor
FL
butterscotch flavor
FL
butterscotch toffee flavor
FL
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
maltyl propionate
FL/FR
maple furanone
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
strawberry furanone
FL/FR
coffee
2-iso
propyl pyrazine
FL
creamy
acetyl isobutyryl
FL/FR
fruity
(E)-
propyl 2-furan acrylate
FL/FR
green
2-
furyl acetone
FL
rummy
ethyl crotonate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
butyl undecylenate
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 brandy apple brandy
Search PMC Picture
 brandy grape brandy
Search PMC Picture
 cognac
Search PMC Picture
 strawberry wild strawberry fruit
Search Trop Picture
 wine bilberry wine
Search Picture
 wine port wine - 20 mg/kg
Search Picture
 wine red wine
Search Picture
 wine white wine
Search Picture
 
Synonyms:
isobutyl 2-hydroxypropanoate
2-hydroxypropanoic acid 2-methylpropyl ester
 lactic acid isobutyl ester
2-methyl propyl 2-hydroxypropionate
2-methylpropyl 2-hydroxypropanoate
2-methylpropyl 2-hydroxypropionate
 propanoic acid, 2-hydroxy-, 2-methylpropyl ester
 
 
Notes:
None found
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy