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gluconyl ethanolamine
(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide

Sponsors

Name:(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
CAS Number: 686298-93-1Picture of molecule3D/inchi
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
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: N-GLUCONYL ETHANOLAMINE
 
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)
 
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Flavor Type: roasted
">cooked brown roasted
Taste Description: cooked brown roasted
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Parchem
gluconyl ethanolamine
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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:
oral-mouse LD50 4000 mg/kg
(Dubois et al., 1992)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
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
 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 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
(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
 
References:
 (2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):226311
Pubchem (sid):80185
 
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
 
Potential Blenders and core components note
For Odor
nutty
2-
methyl pyrazine
FL/FR
sulfurous
benzothiazole
FL/FR
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
brown
brown
juglans nigra hulls extract
FL
juglans nigra shell extract
FL
meaty
benzothiazole
FL/FR
propyl 2-mercaptopropionate
FL
nutty
2-
butyl-2-butenal
FL
3,5(6)-
cocoa pyrazine
FL
2-
methyl pyrazine
FL/FR
roasted
acer spicatum bark extract
FL
lactoyl ethanolamine
FL
lactoyl ethanolamine phosphate
FL
sulfurous
2,4,6-
trithiaheptane 10% in triacetin
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 gluconic acid ethanolamine
N-gluconyl ethanolamine
N-(2-hydroxyethyl) gluconamide
N-(2-hydroxyethyl) hexonamide
N-(2-hydroxyethyl)galactonamide
2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl) hexanamide
(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
 
 
Notes:
Used as a food additive [EAFUS]
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