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

propyl amine
propylamine

Supplier Sponsors

Name:propan-1-amine
CAS Number: 107-10-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-462-3
FDA UNII:I76F18D635
Nikkaji Web:J4.052E
Beilstein Number:1098243
MDL:MFCD00008205
CoE Number:601
XlogP3:0.50 (est)
Molecular Weight:59.11173000
Formula:C3 H9 N
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1580 propylamine
DG SANTE Food Flavourings:11.004 propylamine
FEMA Number:4237 propylamine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):107-10-8 ; PROPYLAMINE
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.71400 to 0.72000 @ 25.00 °C.
Pounds per Gallon - (est).: 5.941 to 5.991
Refractive Index:1.38400 to 1.39000 @ 20.00 °C.
Melting Point: -83.00 °C. @ 760.00 mm Hg
Boiling Point: 47.00 to 48.00 °C. @ 760.00 mm Hg
Vapor Pressure:328.757996 mmHg @ 25.00 °C. (est)
Vapor Density:2.00 ( Air = 1 )
Flash Point: -22.00 °F. TCC ( -30.00 °C. )
logP (o/w): 0.480
Soluble in:
 propylene glycol
 water, 1000000 mg/L @ 20 °C (exp)
 
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Odor Description:at 0.10 % in propylene glycol. ammoniacal
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BASF
Propylamine
Eastman Chemical
Mono-N-Propylamine
Penta International
PROPYLAMINE
Santa Cruz Biotechnology
For experimental / research use only.
Propylamine
Sigma-Aldrich
For experimental / research use only.
Propylamine analytical standard
Taminco (Eastman)
n-propylamine
TCI AMERICA
For experimental / research use only.
Propylamine >98.0%(GC)(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 12 - Extremely flammable.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 07/09 - Keep container tightly closed and in well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
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-rat LD50 370 mg/kg
National Technical Information Service. Vol. OTS0535430

intraperitoneal-rat LD50 37500 ug/kg
Farmakologiya i Toksikologiya Vol. 31, Pg. 238, 1968.

unreported-mammal (species unspecified) LD50 580 mg/kg
Toksikologiya Novykh Promyshlennykh Khimicheskikh Veshchestv. Toxicology of New Industrial Chemical Substances. For English translation, see TNICS*. Vol. 14, Pg. 80, 1975.

Dermal Toxicity:
skin-rabbit LD50 400 mg/kg
National Technical Information Service. Vol. OTS0535430

Inhalation Toxicity:
inhalation-rat LC50 2310 ppm/4H
LUNGS, THORAX, OR RESPIRATION: DYSPNEA LIVER: "HEPATITIS (HEPATOCELLULAR NECROSIS), DIFFUSE"
Archives of Environmental Health. Vol. 1, Pg. 343, 1960.

inhalation-mouse LC50 2500 mg/m3/2H
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 102, 1982.

inhalation-mammal (species unspecified) LC50 2500 mg/m3
Toksikologiya Novykh Promyshlennykh Khimicheskikh Veshchestv. Toxicology of New Industrial Chemical Substances. For English translation, see TNICS*. Vol. 14, Pg. 80, 1975.

 
Safety in Use Information:
Category:
flavoring agents
Recommendation for propyl amine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 340 (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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 2.0000010.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.200001.00000
cheese: 0.400002.00000
chewing gum: --
condiments / relishes: 0.100000.50000
confectionery froastings: 1.000005.00000
egg products: --
fats / oils: 0.100000.50000
fish products: 0.200001.00000
frozen dairy: 0.400002.00000
fruit ices: 0.40000-
gelatins / puddings: 2.00000-
granulated sugar: --
gravies: 0.100000.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.200001.00000
milk products: 0.400002.00000
nut products: --
other grains: 0.200001.00000
poultry: 0.200001.00000
processed fruits: 0.400002.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.100000.50000
snack foods: 1.000005.00000
soft candy: --
soups: 0.100000.50000
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): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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):

Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):107-10-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7852
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1277
WGK Germany:1
propan-1-amine
Chemidplus:0000107108
EPA/NOAA CAMEO:hazardous materials
RTECS:107-10-8
 
References:
 propan-1-amine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:107-10-8
Pubchem (cid):7852
Pubchem (sid):134972251
 
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
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB34006
FooDB:FDB012241
Export Tariff Code:2921.19.1100
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
FLcereal
FLcheese
FLdairy
FLfish
FRfruit
FLmeat
 
Occurrence (nature, food, other):note
 celery plant
Search Trop Picture
 grape fruit juice
Search Trop Picture
 not found in nature
 pepper bell pepper fruit
Search Trop Picture
 
Synonyms:
1-aminopropane
 propan-1-amine
 propan-1-yl amine
1-propanamine
1-propyl amine
monopropyl amine
mono-N-propyl amine
N-propyl amine
 propylamine
N-propylamine
 
 
Notes:
Isol. from vegetable sources
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