EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

lactoyl ethanolamine phosphate
2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate

Sponsors

CAS Number: 782498-03-7Picture of molecule3D/inchi
% from:90.00% to 94.00%
FDA UNII:1NR0E369CN
XlogP3-AA:-2.50 (est)
Molecular Weight:213.12660200
Formula:C5 H12 N O6 P
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:ammonium formate 6.00% to 10.00%
EFSA/JECFA Comments:
(Flavour Industry, 2008; EFFA, 2006). Racemate (EFFA, 2010).
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:1775 N-lactoyl ethanolamine phosphate
FLAVIS Number:16.104 (Old)
DG SANTE Food Flavourings:16.104 2-[(2-hydroxypropanoyl)amino]ethyl dihydrogen phosphate
FEMA Number:4257 N-lactoyl ethanolamine phosphate
FDA Mainterm: N-LACTOYL ETHANOLAMINE PHOSPHATE
 
Physical Properties:
Appearance:colorless to yellow clear viscous liquid to solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.51700 to 1.52400 @ 25.00 °C.
Pounds per Gallon - (est).: 12.623 to 12.681
Refractive Index:1.49800 to 1.51400 @ 20.00 °C.
Melting Point: 200.00 °C. @ 760.00 mm Hg
Boiling Point: 387.00 to 400.00 °C. @ 760.00 mm Hg
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
logP (o/w): -3.379 (est)
Soluble in:
 alcohol, slightly
 water
 water, 1e+006 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Strength:low
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:
Aston Chemical
For experimental / research use only.
N-Lactoyl Ethanolamine Phosphonate
Parchem
lactoyl ethanolamine phosphate
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for lactoyl ethanolamine phosphate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 12.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 5.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2700 (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
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 5.0000015.00000
beverages(alcoholic): 5.0000015.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 5.0000015.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 5.0000015.00000
fruit ices: 5.0000015.00000
gelatins / puddings: 5.0000015.00000
granulated sugar: --
gravies: 5.0000015.00000
hard candy: 5.0000015.00000
imitation dairy: 5.0000015.00000
instant coffee / tea: --
jams / jellies: 5.0000015.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: 5.0000015.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000015.00000
snack foods: --
soft candy: 5.0000015.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 5.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 5.0000015.00000
Processed fruit (04.1): 5.0000015.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 5.0000015.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000015.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 5.0000015.00000
Ready-to-eat savouries (15.0): 5.0000015.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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 :11550267
National Institute of Allergy and Infectious Diseases:Data
2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate
Chemidplus:0782498037
 
References:
 2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):11550267
Pubchem (sid):126514098
 
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):HMDB32357
FooDB:FDB009683
ChemSpider:View
 
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 triglyceri
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3-(
ethyl thio) butanol
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(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
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(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
propyl 2-mercaptopropionate
FL
nutty
2-
butyl-2-butenal
FL
3,5(6)-
cocoa pyrazine
FL
roasted
acer spicatum bark extract
FL
gluconyl ethanolamine
FL
lactoyl ethanolamine
FL
sulfurous
2,4,6-
trithiaheptane 10% in triacetin
FL
 
Potential Uses:
 meat
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
2-hydroxy-N-[2-(phosphonooxy)ethyl]propanamide
N-2-hydroxyethyl lactamide phosphate
2-((2-hydroxyproanoyl)amino)ethyl dihydrogen phosphate
2-[(2-hydroxypropanoyl)amino]ethyl dihydrogen phosphate
2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate
(+/-)-N-lactoyl ethanolamine phosphate
N-lactoyl ethanolamine phosphate
N-lactoyl ethanolamine phosphate, (+/-)-
 propanamide, 2-hydroxy-N-(2-(phosphonooxy)ethyl)-
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
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