gluconyl ethanolamine
Used as a food additive [EAFUS]
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(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide (Click)
CAS Number: 686298-93-1Picture of molecule
XlogP3-AA: -4.30 (est)
Molecular Weight: 239.22489000
Formula: C8 H17 N O7
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: (Flavour Industry, 2008b). Register name to be changed to 2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)hexanamide. Mixture of diastereoisomers (EFFA, 2010a). Only one diastereomer (2R,3S,4S,5R) (Flavour Industry, 2012b). Register name to be changed to (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxy-N-(2-hydroxyethyl)hexanamide. (Flavour Industry, 2008b).
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: 1772  N-gluconyl ethanolamine
Flavis Number: 16.102 (Old)
DG SANTE Food Flavourings: 16.102  (2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
FEMA Number: 4254  N-gluconyl ethanolamine
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Physical Properties:
Appearance: white crystalline powder (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 99.00 to  100.00 °C. @ 760.00 mm Hg
Boiling Point: 744.00 to  745.00 °C. @ 760.00 mm Hg (est)
Flash Point: 759.00 °F. TCC ( 403.90 °C. ) (est)
logP (o/w): -2.297 (est)
Soluble in:
 alcohol, slightly
 water, 1e+006 mg/L @ 25 °C (est)
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Organoleptic Properties:
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 cooked  brown  roasted  
Taste Description:
cooked brown roasted
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Cosmetic Information:
None found
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gluconyl ethanolamine
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50  4000 mg/kg
(Dubois et al., 1992)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for gluconyl 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): 13.00 (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
Click here to view publication 23
 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
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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 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
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 226311
National Institute of Allergy and Infectious Diseases: Data
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NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 226311
Pubchem (sid): 80185
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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): HMDB32293
FooDB: FDB009493
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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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 triglyceriFL
3-(ethyl thio) butanolFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
1-phenyl-3(5)-propyl pyrazoleFL
3-isopropenyl pentane dioic acidFL
3-(methyl thio) methyl thiopheneFL
2-methyl-1-methyl thio-2-buteneFL
 propyl 2-mercaptopropionateFL
 lactoyl ethanolamineFL
 lactoyl ethanolamine phosphateFL
(±)-3-(methyl thio) heptanalFL
2,4,6-trithiaheptane 10% in triacetinFL
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 found in nature
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 gluconic acid ethanolamine
N-gluconyl ethanolamine
N-(2-hydroxyethyl) gluconamide
N-(2-hydroxyethyl) hexonamide
2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl) hexanamide
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