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butyl butyryl lactate
General Material Information
| Preferred name | butyl butyryl lactate |
| Trivial Name | Butyl butyryllactate |
| Short Description | butyl O-butyryllactate |
| Formula | C11 H20 O4 |
| CAS Number | 7492-70-8 |
| FEMA Number | 2190 |
| Flavis Number | 9.491 |
| ECHA Number | 231-326-3 |
| FDA UNII | OCR0ONT89C |
| Nikkaji Number | J60.797E |
| Beilstein Number | 1709603 |
| MDL | MFCD00027213 |
| COE Number | 2107 |
| xLogP3-AA | 2.50 (est) |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 935 butyl butyryllactate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 7492-70-8 ; BUTYL BUTYRYLLACTATE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| (1-butoxy-1-oxopropan-2-yl) butanoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 7492-70-8 |
| Pubchem (cid): | 24114 |
| Pubchem (sid): | 134987864 |
| Publications by Info | |
| Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.) | |
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 |
| HMDB (The Human Metabolome Database): | HMDB37137 |
| FooDB: | FDB016132 |
| Export Tariff Code: | 2918.19.9000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 216.2772064209 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.046 to 8.13 |
| Refractive Index | 1.414 to 1.424 @ 20 °C |
| Boiling Point | 254 to 256°C @ 760 mm Hg |
| Acid Value | 1 max KOH/g |
| Vapor Pressure | 0.006 mmHg @ 25 °C |
| Vapor Density | 7.4 |
| Flash Point TCC Value | 100 °C TCC |
| logP (o/w) | 2.915 est |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| propylene glycol | Yes |
| water, very slightly | Yes |
| water, 150.2 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Buttery | |
| creamy, buttery, buttermilk, dairy, cheesy, fatty, waxy, sweaty, green | |
| Odor strength | medium |
| Substantivity | > 4 hour(s) at 100.00 % |
| Luebke, William tgsc, (1990) | At 100.00 %. creamy buttery buttermilk dairy cheese |
| Mosciano, Gerard P&F 20, No. 6, 49, (1995) | Creamy, fatty and dairy-like, with waxy, sweaty and green nuances |
| Flavor Type: Creamy | |
| creamy, dairy, fatty, waxy, milky, cheesy | |
| Mosciano, Gerard P&F 20, No. 6, 49, (1995) | At 50.00 ppm. Creamy, dairy, fatty and waxy with milky and cheesy nuances |
| Used in cheese, dairy, green apple, tropical, pineapple, butterscotch, maple and chocolate flavors. | Buttery |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Butter , Butterscotch , Coconut , Cream , Maple , Pear , Pineapple , Pizza , Strawberry |
| Flavoring purposes | Caramel , Cheese , Chocolate cocoa , Dairy , Milk buttermilk |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. 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 - Wear suitable protective clothing. | |
| 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. | |
| Human Experience: | |
| 4 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for butyl butyryl lactate usage levels up to: | |||
| 6.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 230.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1400.00 (μg/capita/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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 58.00000 | |
| beverages(nonalcoholic): | - | 13.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 0.60000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 9.00000 | |
| fruit ices: | - | 9.00000 | |
| gelatins / puddings: | - | 60.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 44.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| 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): |
| Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to 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 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab) View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):7492-70-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :24114 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| (1-butoxy-1-oxopropan-2-yl) butanoate |
| Chemidplus:0007492708 |
| RTECS:NQ5250000 for cas# 7492-70-8 |