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

conjugated linoleic acid
conjugated fatty acids, vegetable origin

Supplier Sponsors

Name:(2E,4E)-octadeca-2,4-dienoic acid
CAS Number: 121250-47-3Picture of molecule3D/inchi
Other(deleted CASRN):342889-37-6
FDA UNII:70S2158RCI
Nikkaji Web:J385.197D
MDL:MFCD00133681
XlogP3-AA:7.60 (est)
Molecular Weight:280.45144000
Formula:C18 H32 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:food additive
 
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
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 153 Conjugated linoleic acid View - notice PDF
GRN 232 Conjugated linoleic acid isomers View - notice PDF
GRN 148 Vegetable oil conjugated linoleic acid preparation View - notice PDF
GRN 521 Congugated linoleic acid isomers View - notice PDF
GRN 148 Vegetable oil conjugated linoleic acid preparation View - notice PDF
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 412.00 to 413.00 °C. @ 760.00 mm Hg (est)
Flash Point: 585.00 °F. TCC ( 307.30 °C. ) (est)
logP (o/w): 7.381 (est)
Soluble in:
 water, 0.03771 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: oral care agents
skin conditioning
 
Suppliers:
Eastman Chemical
Pamolyn™ 380 Conjugated Linoleic Acid
Odor: characteristic
Use: Pamolyn™ 380 conjugated linoleic acid is produced synthetically by an Eastman process that isomerizes 9, 12-linoleic acid to the 9, 11-conjugated form, and controls production of the latter to a uniform ratio of cis-trans to trans-trans isomers. It is a pale, low odor, oily liquid that has excellent heat color stability and an exceptionally low titer. Designed mainly for use in the production of polyfunctional chemical intermediates by Diels-Alder chemistry, Pamolyn™ 380 linoleic acid typically contains 69% conjugated unsaturation. The remaining portion is primarily oleic and nonconjugated linoleic acid.
Jiangyin Healthway
Conjugated Linoleic Acid
New functional food ingredients
Matrix Scientific
For experimental / research use only.
conjugated linoleic acid, 95+%
Stepan Company
CLARINOL® A-80 CAPSULES
Stepan Company
CLARINOL® A-80
Stepan Company
CLARINOL® A-95
Stepan Company
CLARINOL® G-80 KOSHER
Stepan Company
CLARINOL® POWDER
 
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:
food additive
Recommendation for conjugated linoleic acid usage levels up to:
 not for fragrance use.
 
Recommendation for conjugated linoleic acid flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Statement on the safety of the “conjugated linoleic acid (CLA) rich oils” Clarinol® and Tonalin® TG 80 as Novel Food ingredients
View page or View pdf

Response to comments on the Scientific Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) on the scientific substantiation of a health claim related to an equimolar mixture of the CLA isomers c9,t11 and t10,c12 (marketed as
View page or View pdf

Safety and efficacy of methylester of conjugated linoleic acid (t10,c12 isomer) for pigs for fattening, sows and cows
View page or View pdf

Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
View page or View pdf

Efficacy of methyl ester of conjugated linoleic acid (t10,c12 isomer) for sows and cows for reproduction
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
EPA Substance Registry Services (TSCA):121250-47-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5312457
National Institute of Allergy and Infectious Diseases:Data
(2E,4E)-octadeca-2,4-dienoic acid
Chemidplus:0121250473
 
References:
 (2E,4E)-octadeca-2,4-dienoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:121250-47-3
Pubchem (cid):5312457
Pubchem (sid):135109001
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
Golm Metabolome Database:Search
HMDB (The Human Metabolome Database):Search
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 dairy products
Search PMC Picture
 
Synonyms:
 clarinol A-80
 clarinol A-80 capsules
 clarinol A-95 kosher
 clarinol G-80 kosher
 clarinol powder
conjugated fatty acid of vegetable origin
conjugated fatty acids, vegetable origin
conjugated linoleic acid (CLA) 75%
 linoleic acid, conjugated (CLA) 50% powder
 linoleic aicd, conjugated (CLA) 80% oil
(2E,4E)-octadeca-2,4-dienoic acid
10E,12E-octadecadienoic acid
10E,14E-octadecadienoic acid
12E,16E-octadecadienoic acid
9,11(or 10,12)-octadecadienoic acid
2,4-octadecadienoic acid, (2E,4E)-
 

Articles:

Info:Linoleic Acid
PubMed:Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
PubMed:Association of DGAT1 genotype, fatty acid composition, and concentration of copper in milk with spontaneous oxidized flavor.
PubMed:Characterization and stability analysis of zinc oxide nanoencapsulated conjugated linoleic acid.
PubMed:A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
PubMed:Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.
PubMed:Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.
PubMed:The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs.
PubMed:Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems.
PubMed:Effects of trans-10, cis-12 conjugated linoleic acid on ovine milk fat synthesis and cheese properties.
PubMed:Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation.
PubMed:Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.
PubMed:Injection of conjugated linoleic acid into beef strip loins.
PubMed:Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.
PubMed:Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
PubMed:Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
PubMed:Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
PubMed:Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.
PubMed:A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.
PubMed:The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
PubMed:Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid.
PubMed:Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
PubMed:Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.
PubMed:Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs.
PubMed:Composition and properties of milk and butter from cows fed fish oil.
PubMed:Milk fat composition of Holstein and Jersey cows with control or depleted copper status and fed whole soybeans or tallow.
 
Notes:
None found
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