butyramide 541-35-5

butyramide

Suppliers organoleptics properties safety references FEMA Index Home Page

Right Click Picture For More Options. (Safari 1.2 (v125) Compatible).

IUPAC name :

butanamide

InChI :

InChI=1/C4H9NO/c1-2-3-4(5)6/h2-3H2,1H3,(H2,5,6)

InChIKey :

DNSISZSEWVHGLH-UHFFFAOYAW

SMILES :

CCCC(=O)N

cas number :	541-35-5
(EINECS) number :	208-776-4
beilstein number :	1361528
fema number :	4252
jecfa number :	1593
fl. number :	16.049
molar refractivity :	23.55 ± 0.5 cm3
parachor :	214.0 ± 8.0 cm3
index of refraction :	1.439 ± 0.05
surface tension :	32.7 ± 7.0 dyne/cm
density :	0.97 ± 0.1 g/cm3
polarizability :	9.33 ± 0.5 10-24cm3
XlogP3 :	-0.20
molecular weight :	87.1203600 (IUPAC)
formula :	C4 H9 N O
NMR Predictor :	Predict

export tariff code :

2924.19.00

fda reg :

unspecified

Suppliers :

N-Butyramide
98%

Sigma-Aldrich-Aldrich :

Butyramide
purum, ≥98.0% (T)

TCI AMERICA :

Butyramide
>98.0%(T)

organoleptics :

odor type :

nutty

odor description :
at 100.00 %.

nutty

properties :

appearence :

white to pale yellow crystalline flakes

assay :

97.00 to 100.00 %

Food Chemicals Codex Listed :

melting point :

114.00 to 116.00 °C. @ 760.00 mm Hg

boiling point :

216.00 to 217.00 °C. @ 760.00 mm Hg

vapor pressure :

0.14300 mm/Hg @ 25.00 °C.

flash point :

> 200.00 °F. TCC ( > 93.33 °C. )

logP (o/w) :

-0.21

safety :

most important hazard(s) :

Xn - Harmful.

R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.

Oral Toxicity(LD50) :

Not determined

Dermal Toxicity(LD50) :

Not determined

Inhalation Toxicity(LC50) :

Not determined

safety in use :

Maximised Survey-derived Daily Intakes (MSDI-EU) :

0.0012 (μg/capita/day)

Maximised Survey-derived Daily Intakes (MSDI-USA) :

0.002 (μg/capita/day)

modified Theoretical Added Maximum Daily Intake (mTAMDI) :

200 (μg/person/day)

Threshold of concern :

540 (μg/person/day)

recommendation for butyramide usage levels up to :

not for fragrance use.

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 on the "LIBRARY" link.

publication number : 22

average usual ppm

average maximum ppm

baked goods :

1.00000

5.00000

beverages(nonalcoholic) :

beverages(alcoholic) :

breakfast cereal :

0.20000

1.00000

cheese :

0.40000

2.00000

chewing gum :

condiments / relishes :

0.10000

0.50000

confectionery froastings :

1.00000

5.00000

egg products :

fats / oils :

0.10000

0.50000

fish products :

0.20000

1.00000

frozen dairy :

0.40000

2.00000

fruit ices :

0.40000

2.00000

gelatins / puddings :

granulated sugar :

gravies :

hard candy :

imitation dairy :

instant coffee / tea :

jams / jellies :

meat products :

0.20000

1.00000

milk products :

0.40000

2.00000

nut products :

other grains :

0.20000

1.00000

poultry :

0.20000

1.00000

processed fruits :

0.40000

2.00000

processed vegetables :

reconstituted vegetables :

seasonings / flavors :

0.10000

0.50000

snack foods :

1.00000

5.00000

soft candy :

soups :

0.10000

0.50000

sugar substitutes :

sweet sauces :

Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFFA, 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 (EFFA, 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) :

0.40000

2.00000

Fats and oils, and fat emulsions (type water-in-oil) (02.0) :

0.10000

0.50000

Edible ices, including sherbet and sorbet (03.0) :

0.40000

2.00000

Processed fruit (04.1) :

0.40000

2.00000

Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) :

Confectionery (05.0) :

1.00000

5.00000

Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) :

0.20000

1.00000

Bakery wares (07.0) :

1.00000

5.00000

Meat and meat products, including poultry and game (08.0) :

0.10000

0.40000

Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) :

0.10000

0.40000

Eggs and egg products (10.0) :

Sweeteners, including honey (11.0) :

Salts, spices, soups, sauces, salads, protein products, etc. (12.0) :

0.10000

0.50000

Foodstuffs intended for particular nutritional uses (13.0) :

0.20000

1.00000

Non-alcoholic ("soft") beverages, excl. dairy products (14.1) :

Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) :

1.00000

5.00000

Ready-to-eat savouries (15.0) :

1.00000

5.00000

Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) :

0.20000

1.00000

safety references :

European Food Safety Athority(efsa) :

Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

EPI System :

view

NLM Hazardous Substances Data Bank :

Cancer Citations :

Toxicology Citations :

Env. Mutagen Info. Center :

Canada Domestic Sub. List :

Yes

EPA Chem. Sub. Inventory :

Yes

WGK Germany :

butanamide

(EINECS) number :

208-776-4

chemidplus :

000541355

EPA Substance Registry Services :

541-35-5

dtp/nci :

8424

references :

butanamide

fl. number :

16.049

jecfa number :

1593

NIST Chemistry WebBook :

3869752048

pubchem :

154227

other :

FDA Everything Added to Food in the United States (EAFUS)

View

synonyms :
	butanamide
	butanimidic acid
	butanoic acid amide
N-	butyramide
soluble in :
	alcohol
	water, 163000 mg/L @ 15C
(odor and/or flavor) blends with :
	acetyl acetaldehyde dimethyl acetal
	acetyl propionyl
2-	acetyl pyrazine
3-	acetyl pyridine
2-	acetyl pyrrole
	acetyl pyrroline
2-	acetyl thiazole
2-	acetyl-2-thiazoline
5-	acetyl-2,3-dihydro-1,4-thiazine
3-	acetyl-2,5-dimethyl furan
2-	acetyl-3-ethyl pyrazine
2-	acetyl-3-methyl pyrazine
2-	acetyl-3,5-dimethyl pyrazine
2-	acetyl-5-methyl furan
	aconitic acid
	allyl 2-ethyl butyrate
iso	amyl nonanoate
alpha-	angelica lactone
	bornyl isobutyrate
	boronia butenal
	chocolate pyrazine A
3,6-	cocoa pyrazine
	coconut absolute
	coumane
para-	cresyl laurate
	cyclohexyl methyl pyrazine
2,5-	diethyl thiazole
3,5-	diethyl-2-methyl pyrazine
2,5-	diethyl-3-methyl pyrazine
2,5-	diethyl-4-methyl thiazole
	difurfuryl ether
6,7-	dihydro-2,3-dimethyl-5H-cyclopentapyrazine
	dimethyl dihydrocyclopentapyrazine
2,3-	dimethyl pyrazine
2,6-	dimethyl pyridine
2,5-	dimethyl thiazole
4,5-	dimethyl thiazole
2,5-	dimethyl thiophene
2,4-	dimethyl-5-vinyl thiazole
	ethyl 2-hydroxy-2-methyl butyrate
2-	ethyl pyrazine
1-	ethyl-2-acetyl pyrrole
5-	ethyl-2-methyl pyridine
2-	ethyl-3-methoxypyrazine
2-	ethyl-4-methyl thiazole
(Z+E)-5-	ethyl-4-methyl-2-(2-butyl) thiazoline
(Z+E)-5-	ethyl-4-methyl-2-(2-methyl propyl) thiazoline
	filbert heptenone
	filbert pyrazine
	furfuryl thioacetate
3-(2-	furyl) acrolein
	hazelnut notes
	hazelnut oleoresin
	hazelnut pyrazine
(E,E)-2,4-	heptadien-1-ol
gamma-	heptalactone
2-	heptyl furan
2,4-	hexadien-1-ol
3,4-	hexane dione
2-	hexyl-5 or 6-keto-1,4-dioxane
4-	hydroxybenzoic acid
	maraniol
	menthofuran
2-	methoxypyrazine
2-	methyl anisole
para-	methyl anisole
2-	methyl butyraldehyde
2-	methyl pyrazine
2-	methyl quinoxaline
5-	methyl quinoxaline
4-	methyl thiazole
2-	methyl thio-3,5 or 6-methyl pyrazine
2-(	methyl thio) acetaldehyde
	methyl valerate
3-	methyl-2-buten-1-al
2-	methyl-3-(methyl thio) pyrazine
2-	methyl-3-propyl pyrazine
2-	methyl-3,(5 or 6)-ethoxypyrazine
2-	methyl-5-isopropyl pyrazine
(E,E)-2,4-	nonadien-1-al
	nutty cyclohexenone
	nutty quinoxaline
	nutty thiazole
	peanut dithiazine
	peanut oxazole
2-	propionyl thiazole
2-	propionyl-2-thiazoline
	propyl benzoate
iso	propyl pyrazine
2-	propyl pyridine
	saffron pyranone
	sandalwood oil
	shoyu pyrazine
	sulfuryl butyrate
	sulfuryl decanoate
	sulfuryl formate
	sulfuryl hexanoate
	sulfuryl isobutyrate
	sulfuryl octanoate
	sulfuryl propionate
2,3,5,6-	tetramethyl pyrazine
	thiazole
(E)-	tiglic aldehyde
	tobacco butenal
	tonka bean absolute
	tonka bean resinoid
2,3,5-	trimethyl pyrazine
	valeraldehyde
	valeraldehyde dibutyl acetal
	valeraldehyde propylene glycol acetal
2-	vinyl pyrazine
	vinyl sulfurol
	whiskey lactone
(odor and/or flavor) used in :
	cereal
	cheese
	dairy
	fish
	fruit
	meat
natural occurrence in :
	not found in nature

information only - not sold by The Good Scents Company.

Top of Page The Good Scents Company Home