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3-hydroxypyruvic acid
3-hydroxy-2-oxopropionic acid

Supplier Sponsors

Name:3-hydroxy-2-oxopropanoic acid
CAS Number: 1113-60-6Picture of molecule3D/inchi
FDA UNII:934B2KHY0S
Nikkaji Web:J515.825G
Beilstein Number:1721079
MDL:MFCD00083380
XlogP3-AA:-1.00 (est)
Molecular Weight:104.06168000
Formula:C3 H4 O4
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:635 3-hydroxy-2-oxopropionic acid
DG SANTE Food Flavourings:08.086 3-hydroxy-2-oxopropionic acid
FEMA Number:3843 3-hydroxy-2-oxopropionic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1113-60-6 ; 3-HYDROXY-2-OXOPROPIONIC ACID
 
Physical Properties:
Appearance:white to pale beige crystalline powder (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 82.40 °C. @ 760.00 mm Hg
Boiling Point: 257.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.003000 mmHg @ 25.00 °C. (est)
Flash Point: 249.00 °F. TCC ( 120.56 °C. )
logP (o/w): -2.079 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:refrigerate in tightly sealed containers.
Soluble in:
 water, 50 g/L @ 20 °C (exp)
 petrolatum, <100 g/Kg at 20 °C (est)
 
Organoleptic Properties:
Odor Type: sour
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
sour radish cabbage
Odor Description:at 1.00 % in propylene glycol. sour radish cabbage
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
Propanoic acid,3-hydroxy-2-oxo-
BOC Sciences
For experimental / research use only.
3-hydroxy-2-oxopropanoic acid
Parchem
3-hydroxypyruvic acid
Santa Cruz Biotechnology
For experimental / research use only.
3-Hydroxypyruvic Acid
Sigma-Aldrich: Sigma
For experimental / research use only.
beta-Hydroxypyruvic acid BioChemika, ≥95.0% (dry substance, T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 28 - After contact with skin, wash immediately with plenty of water.
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 2000 mg/kg
(Hoechst, 1995)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavoring agents
Recommendation for 3-hydroxypyruvic acid usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
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: 18
Click here to view publication 18
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.300005.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: 0.500005.00000
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.400005.00000
fish products: --
frozen dairy: 0.700005.00000
fruit ices: 0.100005.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: 0.100005.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 0.500005.00000
nut products: --
other grains: --
poultry: --
processed fruits: 0.100001.00000
processed vegetables: 0.6000010.00000
reconstituted vegetables: 0.5000010.00000
seasonings / flavors: 50.00000100.00000
snack foods: --
soft candy: --
soups: --
sugar substitutes: 0.500005.00000
sweet sauces: --
 
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):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :964
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3261
WGK Germany:3
3-hydroxy-2-oxopropanoic acid
Chemidplus:0001113606
 
References:
 3-hydroxy-2-oxopropanoic acid
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):964
Pubchem (sid):135076986
 
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
Golm Metabolome Database:Search
KEGG (GenomeNet):C00168
HMDB (The Human Metabolome Database):HMDB01352
FooDB:FDB008112
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:3-Hydroxy-2-oxopropionic acid
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 wine
Search Picture
 
Synonyms:
3-hydroxy-2-oxopropanoic acid
3-hydroxy-2-oxopropionic acid
 hydroxyoxopropanoic acid
beta-hydroxypyruvate
 hydroxypyruvic acid
beta-hydroxypyruvic acid
 propanoic acid, 3-hydroxy-2-oxo-
 
 
Notes:
Food additive listed in the EAFUS Food Additive Database (Jan 2001). Found in cheeses, beer and cocoa, also in plants and microorganism cultures. Flavouring agent Hydroxypyruvic acid is an intermediate in the metabolism of Glycine, serine and threonine. It is a substrate for Serine--pyruvate aminotransferase and Glyoxylate reductase/hydroxypyruvate reductase.
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