|
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 252.00 to 256.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.004000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 229.00 °F. TCC ( 109.44 °C. )
|
| logP (o/w): | -0.641 (est) |
| Soluble in: |
| | alcohol | | | water, 7.102e+005 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for 4-(methyl thio)-2-oxobutyric acid usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | ND (μg/capita/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: 18 |
| Click here to view publication 18 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | 0.50000 | 5.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 0.10000 | 5.00000 |
| confectionery froastings: | 0.10000 | 5.00000 |
| egg products: | - | - |
| fats / oils: | 0.30000 | 5.00000 |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | 0.50000 | 5.00000 |
| jams / jellies: | - | - |
| meat products: | 0.50000 | 5.00000 |
| milk products: | 0.50000 | 5.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 0.30000 | 5.00000 |
| processed fruits: | - | - |
| processed vegetables: | 0.10000 | 5.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | 1.00000 | 5.00000 |
| 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):
|
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf
|
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :473 |
| National Institute of Allergy and Infectious Diseases:Data |
| 4-methylsulfanyl-2-oxobutanoic acid |
| Chemidplus:0000583926 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | butanoic acid, 4-(methylthio)-2-oxo- | | | butanoic acid, 4-methylthio-2-oxo- | | | butyric acid, 4-(methylthio)-2-oxo- | | alpha-keto-gamma- | methiol butyrate | | gamma- | methiol-keto-butyric acid | | alpha-keto | methionine | | alpha-oxo | methionine | | 4- | methyl thio-2-ketobutyric acid | | 4- | methyl thio-2-oxobutanoate | | 4- | methyl thio-2-oxobutanoic acid | | 2-keto-4-( | methyl thio) butyric acid | | 4-( | methyl thio)-2-oxobutanoic acid | | 2-keto-4- | methyl thiobutanoic acid | | 2-keto-4- | methyl thiobutyric acid | | alpha-oxo-gamma- | methyl thiobutyric acid | | S- | methyl-alpha-ketobutyric acid | | 4- | methylsulfanyl-2-oxobutanoic acid | | 4-( | methylsulfanyl)-2-oxobutanoic acid | | 4- | methylthio-2-ketobutyric acid | | 4- | methylthio-2-oxobutanoic acid | | 4-( | methylthio)-2-oxo-butanoic acid | | 4-( | methylthio)-2-oxobutanoic acid | | 4-( | methylthio)-2-oxobutyric acid | | 2-keto-4-( | methylthio)butyric acid | | 2-oxo-4- | methylthiobutanoate | | 2-keto-4- | methylthiobutanoic acid | | 2-oxo-4- | methylthiobutanoic acid | | keto-4- | methylthiobutyrate | | 2-keto-4- | methylthiobutyric acid | | 2-keto-4- | thiomethyl butyrate | | 2-keto | thiomethyl butyric acid | | 2-oxo-4- | thiomethyl butyric acid | | 2-keto | thiomethylbutyric acid | | 2-oxo-4- | thiomethylbutyric acid |
Articles:
|
3D/inchi
