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  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
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butyl butyryl lactate

Chemical Structure

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
  • butanoic acid 2-butoxy-1-methyl-2-oxoethyl ester
  • butanoic acid, 2-butoxy-1-methyl-2-oxoethyl ester
  • 2-butoxy-1-methyl-2-oxoethyl butanoate
  • 1-butoxy-1-oxo-2-propanyl butyrate
  • 1-butoxy-1-oxopropan-2-yl butanoate
  • (1-butoxy-1-oxopropan-2-yl) butanoate
  • butyl 2-butyryloxypropanoate
  • butyl butyro lactate
  • butyl butyrolactate
  • butyl butyryl lactate FCC
  • butyl butyryl lactate FCC natural
  • butyl butyryl lactate natural
  • butyl butyryl lactate synthetic
  • butyl butyryl lactate, natural
  • butyl butyryllactate
  • N- butyl N-butyryl lactate
  • butyl O-butanoyl lactate
  • butyl O-butyryllactate
  • butylbutyryllactate
  • butyric acid 2-butoxy-1-methyl-2-oxoethyl ester
  • butyric acid ester with butyl lactate
  • butyric acid, ester with butyl lactate
  • lactic acid butyl ester butyrate
  • lactic acid, butyl ester, butyrate
  • (1-butoxy-1-oxopropan-2-yl) butanoate
  • NSC 166507
  • 1-Butoxy-1-oxopropan-2-yl butyrate

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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

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

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 ppmaverage 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