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

lactoyl ethanolamine
lactamide, N-(2-hydroxyethyl)-

Sponsors

CAS Number: 5422-34-4Picture of molecule3D/inchi
% from:90.00% to 94.00%
ECHA EINECS - REACH Pre-Reg:226-546-1
FDA UNII:900T44YNC7
Nikkaji Web:J60.793B
Beilstein Number:1702912
MDL:MFCD00037805
XlogP3-AA:-1.40 (est)
Molecular Weight:133.14727000
Formula:C5 H11 N O3
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
CAS Number: 68815-69-0Picture of molecule3D/inchi
% from:6.00% to 8.00%
Molecular Weight:151.16241000
Formula:C5 H13 N O4
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
(Flavour Industry, 2008). CASrn refers to the racemate. Register name or CASrn to be changed accordingly.
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
JECFA Food Flavoring:1774 N-lactoyl ethanolamine
FLAVIS Number:16.103 (Old)
DG SANTE Food Flavourings:16.103 propanamide, 2-hydroxy-N-(2-hydroxyethyl)-
FEMA Number:4256 N-lactoyl ethanolamine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: N-LACTOYL ETHANOLAMINE
 
Physical Properties:
Appearance:pale yellow to brown clear viscous liquid (est)
Assay: 99.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:1.18500 to 1.19600 @ 25.00 °C.
Pounds per Gallon - (est).: 9.860 to 9.952
Refractive Index:1.48100 to 1.49100 @ 20.00 °C.
Boiling Point: 380.00 °C. @ 760.00 mm Hg
Flash Point: 363.00 °F. TCC ( 183.80 °C. ) (est)
logP (o/w): -1.268 (est)
Soluble in:
 water, 1e+006 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Strength:low
Flavor Type: roasted
cooked roasted
Taste Description: cooked roasted
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antistatic agents
hair conditioning
humectants
skin conditioning
 
Suppliers:
Axsyn
For experimental / research use only.
Propanamide,2-hydroxy-N-(2-hydroxyethyl)-
BOC Sciences
For experimental / research use only.
N-(2-Hydroxyethyl)lactamide
Croda
Incromectant LMEA
Activity: 100%
Penta International
N-LACTOYL ETHANOLAMINE
Santa Cruz Biotechnology
For experimental / research use only.
N-(2-Hydroxyethyl)lactamide
TCI AMERICA
For experimental / research use only.
N-(2-Hydroxyethyl)lactamide >98.0%(GC)
Universal Preserv-A-Chem Inc.
LACTAMIDE MEA
Odor: characteristic
Use: Is a surfactant that can also act as a thickener, foam booster, and stabilizer. Is used in cosmetic applications.
 
Safety Information:
Preferred SDS: View
 
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:
intraperitoneal-mouse LD50 16300 mg/kg
CARDIAC: OTHER CHANGES VASCULAR: OTHER CHANGES
Arzneimittel-Forschung. Drug Research. Vol. 28, Pg. 1579, 1978.

Dermal Toxicity:
subcutaneous-mouse LD50 23600 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 9, Pg. 711, 1959.

subcutaneous-rat LD50 24000 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 9, Pg. 711, 1959.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for lactoyl ethanolamine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 24.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 10.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 27000 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 23. Update in publication number(s): 24
 average usual ppmaverage maximum ppm
baked goods: 50.00000200.00000
beverages(nonalcoholic): 50.00000200.00000
beverages(alcoholic): 50.00000200.00000
breakfast cereal: 50.00000200.00000
cheese: 50.00000200.00000
chewing gum: 50.00000200.00000
condiments / relishes: 50.00000200.00000
confectionery froastings: 50.00000200.00000
egg products: 50.00000200.00000
fats / oils: 50.00000200.00000
fish products: 50.00000200.00000
frozen dairy: 50.00000200.00000
fruit ices: 50.00000200.00000
gelatins / puddings: 50.00000200.00000
granulated sugar: 50.00000200.00000
gravies: 50.00000200.00000
hard candy: 50.00000200.00000
imitation dairy: 50.00000200.00000
instant coffee / tea: 50.00000200.00000
jams / jellies: 50.00000200.00000
meat products: 50.00000200.00000
milk products: 50.00000200.00000
nut products: 50.00000200.00000
other grains: 50.00000200.00000
poultry: 50.00000200.00000
processed fruits: 50.00000200.00000
processed vegetables: 50.00000200.00000
reconstituted vegetables: 50.00000200.00000
seasonings / flavors: 50.00000200.00000
snack foods: 50.00000200.00000
soft candy: 50.00000200.00000
soups: 50.00000200.00000
sugar substitutes: 50.00000200.00000
sweet sauces: 50.00000200.00000
 
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): 50.00000200.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 50.00000200.00000
Edible ices, including sherbet and sorbet (03.0): 50.00000200.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 50.00000200.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 50.00000200.00000
Bakery wares (07.0): 50.00000200.00000
Meat and meat products, including poultry and game (08.0): 50.00000200.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 50.00000200.00000
Eggs and egg products (10.0): 50.00000200.00000
Sweeteners, including honey (11.0): 50.00000200.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 50.00000200.00000
Foodstuffs intended for particular nutritional uses (13.0): 50.00000200.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 50.00000200.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 50.00000200.00000
Ready-to-eat savouries (15.0): 50.00000200.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 50.00000200.00000
 
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):

Scientific Opinion on Flavouring Group Evaluation 40: An aromatic derivative of 2-hydroxy-propionamide. Chemical group 16
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA
View page or View pdf

(FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
EPA Substance Registry Services (TSCA):5422-34-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :95457
National Institute of Allergy and Infectious Diseases:Data
2-hydroxy-N-(2-hydroxyethyl)propanamide
Chemidplus:0005422344
RTECS:OD2400000 for cas# 5422-34-4
2-hydroxypropanoic acid - 2-aminoethanol (1:1)
Chemidplus:0068815690
 
References:
 2-hydroxy-N-(2-hydroxyethyl)propanamide
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):95457
Pubchem (sid):135053626
 2-hydroxypropanoic acid - 2-aminoethanol (1:1)
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):11275112
Pubchem (sid):42354579
 
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
HMDB (The Human Metabolome Database):HMDB32356
FooDB:FDB009682
Export Tariff Code:2922.39.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
For Flavor
No flavor group found for these
3,6-
diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL
3-(
ethyl thio) butanol
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
1-
phenyl-3(5)-propyl pyrazole
FL
3-iso
propenyl pentane dioic acid
FL
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
S-
allyl-laevo-cysteine
FL
(±)-3-(
methyl thio) heptanal
FL
3-(
methyl thio) methyl thiophene
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
meaty
meaty
propyl 2-mercaptopropionate
FL
nutty
2-
butyl-2-butenal
FL
roasted
lactoyl ethanolamine phosphate
FL
sulfurous
2,4,6-
trithiaheptane 10% in triacetin
FL
 
Potential Uses:
 antistatic agents
FLcream
 hair conditioning
 humectants
 lotions
 shampoo
 skin conditioning
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
(2R)-2-hydroxy-N-(2-hydroxyethyl) propanamide
2-hydroxy-N-(2-hydroxyethyl) propanamide
2-hydroxy-N-(2-hydroxyethyl)propanamide
N-hydroxyethyl lactamide
N-2-hydroxyethyl lactamide
N-(2-hydroxyethyl) lactamide
N-(beta-hydroxyethyl) lactamide
N-(2-hydroxyethyl)lactamide
N-2-hydroxyethyllactamide
 incromectant LMEA
 incromectant LMEA-100
 lactamide MEA
 lactamide, N-(2-hydroxyethyl)-
2-lactamidoethanol
 lactic acid monoethanol amide
 lactic acid monoethanolamide
 lactonyl ethanol amine
N-lactoyl ethanol amine
 lactoyl ethanolamine
N-lactoyl ethanolamine
N-lactoylethanolamine
 propanamide, 2-hydroxy-N-(2-hydroxyethyl)-
 propanamide,2-hydroxy-N-(2-hydroxyethyl)-
 

Articles:

 None found yet.
 
Notes:
Use 0.5%-15%. dye solvent in vital staining. Used as a food additive [EAFUS]
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