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glyceryl 5-hydroxydodecanoate

Chemical Structure

General Material Information

Preferred name glyceryl 5-hydroxydodecanoate
Trivial Name Dodecanoic acid, 5-hydroxy-, monoester with 1,2,3-propanetriol
Short Description 5-hydroxydodecanoic acid, monoester with glycerol
Formula C15 H30 O5
CAS Number 26446-32-2
FEMA Number 3686
Flavis Number 9.544
ECHA Number 247-700-4
FDA UNII 8WO593UA3G
Nikkaji Number J333.422H
COE Number 10649
NMR Predictor External link
JECFA Food Flavoring 924 glyceryl 5-hydroxydodecanoate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 26446-32-2 ; GLYCERYL 5-HYDROXYDODECANOATE
Synonyms
  • 2,3-dihydroxypropyl 5-hydroxydodecanoate
  • 5-delta- dodecalactone
  • dodecanoic acid, 5-hydroxy-, monoester with 1,2,3-propanetriol
  • dodecanoic acid, 5-hydroxy-, monoester with glycerol
  • glyceryl mono(5-hydroxydodecanoate)
  • glyceryl-5-hydroxydodecanoate
  • 5-hydroxydodecanoic acid monoester with glycerol
  • 5-hydroxydodecanoic acid, monoester with glycerol
  • 1,2,3-propane triol mono(5-hydroxydodecanoate)
  • 2,3-dihydroxypropyl 5-hydroxydodecanoate
  • Glycerol, mono(5-hydroxydodecanoate)

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

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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):HMDB40168
FooDB:FDB019877
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 290.40008544922
Acid Value 10 max KOH/g
Flash Point TCC Value 93.33 °C TCC
logP (o/w) 2.156 est
Solubility
alcohol Yes
water, 211.2 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Tropical
fresh, peach, fruity, coconut, oily
Odor strength medium
Substantivity 400 hour(s) at 100.00 %
Luebke, William tgsc, (1987) At 100.00 %. fresh peach fruity coconut oily
Flavor Type: Creamy
creamy, buttery, fruity, peach, tropical, oily, waxy
Luebke, William tgsc, (1987) Creamy buttery fruity peach tropical oily waxy
GLYCERYL-5-HYDROXYDODECANOATE is a powerful ingredient which generates heavy buttery notes on heating. It can be nicely used in butter flavors for baked, cooked or fried foods. Mild creamy and buttery notes

Potential Uses

Applications
Odor purposes Coconut, Fig, Mango, Peach, Pina colada
Flavoring purposes Fruit tropical fruit

Safety Information

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:
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 glyceryl 5-hydroxydodecanoate usage levels up to:
5.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.00 (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: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: -50.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: -50.00000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: -10.00000
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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :175553
National Institute of Allergy and Infectious Diseases:Data
2,3-dihydroxypropyl 5-hydroxydodecanoate
Chemidplus:0026446322