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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow clear liquid (est) |
| Assay: | 90.00 to 100.00 sum of isomers
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.07450 to 1.07650 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 8.941 to 8.958
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| Refractive Index: | 1.53440 to 1.54400 @ 20.00 °C.
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| Boiling Point: | 253.00 to 257.00 °C. @ 760.00 mm Hg (est)
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| Boiling Point: | 105.00 to 110.00 °C. @ 2.00 mm Hg
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| Vapor Pressure: | 0.029000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 224.00 °F. TCC ( 107.10 °C. ) (est)
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| logP (o/w): | 1.080 (est) |
| Soluble in: |
| | alcohol | | | water, 53.76 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Description:Watermelon, other summer fruit applicationsalliaceous |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for 2(4)-ethyl-4(2),6-dimethyl dihydro-1,3,5-dithiazine (mixture of isomers) usage levels up to: | | | not for fragrance use.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 250 (μg/person/day) |
| Threshold of Concern: | 90 (μg/person/day) |
| Structure Class: | III |
| 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: 25 |
| Click here to view publication 25 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.50000 | 1.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 0.50000 | 1.00000 |
| cheese: | 0.50000 | 1.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 0.50000 | 1.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | 1.00000 | 2.00000 |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 0.50000 | 1.00000 |
| hard candy: | - | - |
| imitation dairy: | 0.50000 | 1.00000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 1.00000 | 2.00000 |
| milk products: | 0.50000 | 1.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 0.50000 | 1.00000 |
| processed fruits: | - | - |
| processed vegetables: | 0.50000 | 1.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 1.00000 | 10.00000 |
| snack foods: | 1.00000 | 2.00000 |
| soft candy: | - | - |
| soups: | 0.50000 | 1.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
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| 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/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 1.50000 | 3.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 1.00000 | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0): | - | - |
| Processed fruit (04.1): | 0.50000 | 1.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.50000 | 1.00000 |
| Confectionery (05.0): | - | - |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.50000 | 1.00000 |
| Bakery wares (07.0): | 1.50000 | 3.00000 |
| Meat and meat products, including poultry and game (08.0): | 1.50000 | 3.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 2.00000 | 12.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | - | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - |
| Ready-to-eat savouries (15.0): | 0.50000 | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
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Statement on List of Representative Substances for Testing.
The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
|
| EPI System: View |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :528360 |
| National Institute of Allergy and Infectious Diseases:Data |
| 4-ethyl-2,6-dimethyl-4H-1,3,5-dithiazine |
| Chemidplus:0054717134 |
| 2-ethyl-4,6-dimethyl-4H-1,3,5-dithiazine |
| Chemidplus:0054717145 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | ethyl thialdine | | 4- | ethyl-2,6-dimethyl dihydro-1,3,5-dithiazinane | | 4- | ethyl-2,6-dimethyl dihydro-1,3,5-dithiazine | | 4- | ethyl-2,6-dimethyl-4H-1,3,5-dithiazine | | 4- | ethyl-2,6-dimethyldihydro-1,3,5-dithiazinane | | 4- | ethyl-2,6-dimethyldihydro-1,3,5-dithiazine | | 2- | ethyl-4,6-dimethyl dihydro-1,3,5-dithiazinane | | 2- | ethyl-4,6-dimethyl dihydro-1,3,5-dithiazine | | 2- | ethyl-4,6-dimethyl-4H-1,3,5-dithiazine | | 2- | ethyl-4,6-dimethyldihydro-1,3,5-dithiazinane | | 2- | ethyl-4,6-dimethyldihydro-1,3,5-dithiazine | | 2(4)- | ethyl-4(2),6-dimethyldihydro-1,3,5-dithiazinane | | 2(4)- | ethyl-4(2),6-dimethyldihydro-1,3,5-dithiazine (mixture of isomers) |
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