ethyl paraben
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  • Organoleptics
      • Organoleptic Properties
        Odor Strength :low
        Odor Description:
        at 100.00 %.         		mild phenolic
  • Properties
      • Physical Properties
        Assay : 95.00 to 100.00 % 
        Food Chemicals Codex Listed :No
        Melting Point : 118.00 °C. @ 760.00 mm Hg
        Boiling Point : 298.00 °C. @ 760.00 mm Hg
        Vapor Pressure :0.001000 mm/Hg @ 25.00 °C. (est)
        Flash Point : 248.00 °F. TCC ( 120.00 °C. )
        logP (o/w) : 2.470
  • Safety
      • Safety Information
        Most important hazard(s) :Xi - Irritant
          R 36/37/38 - Irritating to eyes, respiratory system, and skin.
        S 02 - Keep out of the reach of children.
        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 - Wear suitable protective clothing.
        Oral/Parenteral Toxicity : 
          oral-guinea pig LD50  2000 mg/kg

        intraperitoneal-mouse LD50  520 mg/kg

        oral-mouse LD50  3000 mg/kg

        oral-rabbit LD50  5000 mg/kg
        (Sabalitschka & Neufeld-Crzellitzer,1954)

        oral-rat LD50  > 200 mg/kg
        (Sabalitschka & Neufeld-Crzellitzer,1954)

        gavage-rat LD50  [sex: F] 4300 mg/kg
        (CTFA, 1980b)

        oral-mouse LD50  8000 mg/kg
        (Sokol, 1952)

        oral-mouse LD50  6008 mg/kg
        (Sado, 1973)

        oral-dog LD50  5000 mg/kg
        (Sabalitschka & Neufeld-Crzellitzer, 1954)

        Dermal Toxicity : 
          Not determined
        Inhalation Toxicity : 
          Not determined
  • Safety in Use
      • Safety in Use Information
        Category :antioxidants and preservatives
        Maximised Survey-derived Daily Intakes (MSDI-EU) :10.00 (μg/capita/day)
        Modified Theoretical Added Maximum Daily Intake (mTAMDI) :3900 (μg/person/day)
        Threshold of Concern :1800 (μg/person/day)
        Structure Class :I
        Recommendation for ethyl paraben fragrance usage levels up to :
         not for fragrance use.
        Recommendation for ethyl paraben flavor usage levels up to :
         not for flavor use.
         
        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
      • 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:page or 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):page or 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:page or pdf
        Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23:page or 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):page or 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:page or 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:page or pdf
        Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30:page or pdf
        EPI System :View
        Chemicalize.org :Calculate predicted properties
        NLM Hazardous Substances Data Bank :Search
        AIDS Citations :Search
        Cancer Citations :Search
        Toxicology Citations :Search
        Env. Mutagen Info. Center :Search
        NLM Developmental and Reproductive Toxicity :Search
        Canada Domestic Sub. List :Yes
        EPA Substance Registry Services (TSCA) :120-47-8
        SCCNFP :opinion
        WGK Germany :1
         ethyl 4-hydroxybenzoate
        DTP/NCI :8510
        Chemidplus :000120478
        RTECS :DH2190000 for cas# 120-47-8
ethyl 4-hydroxybenzoate (Click)
CAS Number : 120-47-8
ESIS EC# (EINECS) :204-399-4
Beilstein Number :1101972
XlogP3 :2.50 (est)
Molecular Weight :166.17630000
Formula :C9 H10 O3
BioActivity Summary :listing
NMR Predictor :Predict
Category :antioxidants and preservatives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information :
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JECFA Food Additive : Ethyl p-Hydroxybenzoate
GSFA Codex : Ethyl para-hydroxybenzoate (214).
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Picture of molecule
ethyl 4-hydroxybenzoate
Synonyms :
4-carbethoxyphenol
p-carbethoxyphenol
para-carbethoxyphenol
 ethyl 4-hydroxybenzoate
 ethyl p-hydroxybenzoate
 ethyl para-hydroxybenzoate
 ethyl-p-hydroxybenzoate
 ethyl-para-hydroxybenzoate
4-hydroxybenzoic acid ethyl ester
p-hydroxybenzoic acid ethyl ester
para-hydroxybenzoic acid ethyl ester
Soluble in :
 alcohol
 water, 1894 mg/L @ 25 °C (est)
Insoluble in :
 water
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