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Category:flavor enhancers, kokumi taste enhancer
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | off white powder (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 197.00 to 199.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 557.60 °C. @ 760.00 mm Hg (est)
|
| Flash Point: | 556.00 °F. TCC ( 291.00 °C. ) (est)
|
| logP (o/w): | -0.510 (est) |
| Soluble in: |
| | water, 1.093e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Flavor Type: kokumi |
| kokumi |
| Taste Description: kokumi |
| 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
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Safety in Use Information:
| Category: | | flavor enhancers, kokumi taste enhancer |
| Recommendation for glutamyl-norvaline 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 Flavor Ingredient Library |
| publication number: 26 |
| Click here to view publication 26 |
| | average usual ppm | average maximum ppm |
| baked goods: | 5.00000 | 15.00000 |
| beverages(nonalcoholic): | 7.00000 | 21.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 25.00000 | 50.00000 |
| cheese: | 10.00000 | 20.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 10.00000 | 20.00000 |
| confectionery froastings: | - | - |
| egg products: | 5.00000 | 15.00000 |
| fats / oils: | 10.00000 | 20.00000 |
| fish products: | 5.00000 | 15.00000 |
| frozen dairy: | 7.00000 | 21.00000 |
| fruit ices: | 7.00000 | 21.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 10.00000 | 20.00000 |
| hard candy: | - | - |
| imitation dairy: | 7.00000 | 21.00000 |
| instant coffee / tea: | 3.00000 | 9.00000 |
| jams / jellies: | - | - |
| meat products: | 5.00000 | 15.00000 |
| milk products: | 5.00000 | 15.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 5.00000 | 15.00000 |
| processed fruits: | - | - |
| processed vegetables: | 5.00000 | 15.00000 |
| reconstituted vegetables: | 5.00000 | 15.00000 |
| seasonings / flavors: | 27.00000 | 54.00000 |
| snack foods: | 27.00000 | 54.00000 |
| soft candy: | - | - |
| soups: | 7.00000 | 21.00000 |
| sugar substitutes: | 35.00000 | 70.00000 |
| sweet sauces: | 10.00000 | 20.00000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (S)-2- | amino-5-{[(S)-1-carboxybutyl]amino}-5-oxopentanoic acid | | L-gamma- | glutamyl-L-norvaline | | laevo-gamma- | glutamyl-laevo-norvaline | | N-(N-L-gamma- | glutamyl)-L-norvaline | | N-(N-laevo-gamma- | glutamyl)-laevo-norvaline |
Articles:
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3D/inchi