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laevo-aspartic acid
Laevo-aspartic acid is a nonessential amino acid found in many plants, characterized by an acidic taste and odorless nature, widely used in nutrition and cosmetic applications.
General Material Description
Laevo-aspartic acid, also known as L-aspartic acid, is a nonessential amino acid with the molecular formula C4H7N O4. It exists as a clear crystalline substance that is odorless and possesses a distinctly acidic taste. As an amino acid, it forms part of many plant proteins and is broadly distributed in various fruits, vegetables, and nuts. Common synonyms include (2S)-2-aminobutanedioic acid and L-(+)-aspartic acid. It is biosynthesized in the body from oxaloacetic acid intermediates and is classified as a zwitterionic molecule at physiological pH. Authoritative chemical information can be found on databases such as ChEBI. Industrially, laevo-aspartic acid is obtained through fermentation or synthetic routes and serves as a base ingredient in dietary formulations and cosmetic products.
L-aspartic acid is a nonessential amino acid. It is found in abundance in plant proteins but can be manufactured in the body from oxaloacedic acids.
Occurrence, Applicability & Potential Uses
Laevo-aspartic acid naturally occurs in a wide range of plant-derived foods including fruits such as apples, bananas, and grapes; vegetables like asparagus, spinach, and artichokes; nuts including almond and cashew; legumes such as beans and lentils; and various seeds and tubers. Its biological role involves participation in amino acid metabolism and protein synthesis. The compound finds applications chiefly as a special dietary and nutritional additive, enhancing the nutritional value and palatability of foods. Additionally, it serves as an ingredient in cosmetic formulations, functioning as an antistatic agent and contributing to hair and skin conditioning products. Regulatory evaluations by FEMA (US) recognize laevo-aspartic acid under GRAS (Generally Recognized As Safe) status for flavoring purposes, allowing its controlled use in food products.
Physico-Chemical Properties Summary
Laevo-aspartic acid exhibits physicochemical properties defined by its polar, acidic functional groups. It has a molecular weight of approximately 133.1 g/mol. The compound boils between 263 and 264°C at standard atmospheric pressure (760 mm Hg), indicating thermal stability under normal processing conditions. Its vapor pressure at 25°C is low (0.003 mm Hg), reflecting negligible volatility. The measured logP value of –3.89 indicates strong hydrophilicity and solubility in aqueous and polar solvents, such as water and propylene glycol, which is relevant for formulation in cosmetic and food systems. Despite its water solubility of around 5390 mg/L at 25°C experimentally determined, it displays poor solubility under other unspecified conditions. The flash point recorded at 236°F (approximately 113°C) suggests limited flammability risk in handling. These properties influence its functional incorporation in formulations requiring stability, polarity, and biocompatibility.
FAQ
What is laevo-aspartic acid and what are its main characteristics?
Laevo-aspartic acid, frequently referred to as L-aspartic acid, is a nonessential amino acid naturally present in many plants and foods. It is chemically known as (2S)-2-aminobutanedioic acid and is characterized by its acidic taste and absence of odor. This amino acid contributes to protein biosynthesis and metabolic pathways in living organisms. In its pure form, it is a crystalline solid, soluble in water and other polar solvents. It is widely recognized in chemical and biochemical databases including PubChem and ChEBI.
In which natural sources does laevo-aspartic acid occur, and what are its common applications?
Laevo-aspartic acid occurs extensively in fruits, vegetables, nuts, legumes, and seeds, including apples, bananas, asparagus, almonds, beans, and spinach among others. Due to its nutritional profile, it is used as a special dietary and nutritional additive in food products to enhance flavor and health benefits. Moreover, it serves in cosmetics as an antistatic and conditioning agent for hair and skin. Its integration in formulations leverages its solubility and acidic properties with favorable safety assessments.
How is laevo-aspartic acid regulated and sourced for commercial use?
Regulatory authorities such as FEMA (US) classify laevo-aspartic acid as Generally Recognized As Safe (GRAS) for use in flavoring substances, permitting its controlled inclusion in food products. It is sourced industrially via fermentation or synthetic chemical processes, ensuring purity standards suitable for nutritional and cosmetic applications. Safety data indicate low toxicity with no significant hazards identified under standard handling and usage conditions. Ongoing scientific evaluations by entities like EFSA (EU) provide comprehensive risk assessments to support its authorized use.
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
| (2S)-2-aminobutanedioic acid | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 56-84-8 |
| Pubchem (cid): | 5960 |
| Pubchem (sid): | 134972922 |
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 |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C00049 |
| HMDB (The Human Metabolome Database): | HMDB00191 |
| FooDB: | FDB012567 |
| YMDB (Yeast Metabolome Database): | YMDB00896 |
| Export Tariff Code: | 2922.49.4015 |
| FDA Listing of Food Additive Status: | View |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| Formulations/Preparations: •(vet) commercially available as mixt of potassium & magnesium aspartates= spartase. aspartic acid •available commercially as d(-)-, l(+)-, & dl-aspartic acid. aspartic acid •150 g aspartic acid was polymerized in presence of h3po4 to give 150 g poly(dehydroaspartic acid) which was treated with morpholine. polymer was incorporated into an anionic shampoo with 4% concn. •usp and fcc grades; 99% min grade | |
General Material Information
| Preferred name | laevo-aspartic acid |
| Trivial Name | L-Aspartic acid |
| Short Description | (2S)-2-aminobutanedioic acid |
| Formula | C4 H7 N O4 |
| CAS Number | 56-84-8 |
| Deleted CAS Number | 181119-33-5 |
| FEMA Number | 3656 |
| Flavis Number | 17.005 |
| ECHA Number | 200-291-6 |
| FDA UNII | 30KYC7MIAI |
| Nikkaji Number | J9.169C |
| Beilstein Number | 1723530 |
| MDL | MFCD00002616 |
| COE Number | 10078 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1429 L-aspartic acid |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 56-84-8 ; L-ASPARTIC ACID |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 133.10359191895 |
| Boiling Point | 263 to 264°C @ 760 mm Hg |
| Vapor Pressure | 0.003 mmHg @ 25 °C |
| Flash Point TCC Value | 113.33 °C TCC |
| logP (o/w) | -3.89 |
| Solubility | |
| propylene glycol | Yes |
| water, 5390 mg/L @ 25 °C (exp) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Odorless | |
| Odor strength | none |
| Luebke, William tgsc, (2007) | At 100.00 %. odorless |
| Flavor Type: Acidic | |
| acidic | |
| General comment | Acid |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Other purposes | Antistatic agents |
| Cosmetic purposes | Antistatic agents , Fragrance , Hair conditioning , Skin conditioning |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| None - None found. | |
| S 02 - Keep out of the reach of children. S 22 - Do not breath dust. S 24/25 - Avoid contact with skin and eyes. | |
| 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: | |
| intraperitoneal-mouse LD50 6000 mg/kg Pharmaceutical Chemistry Journal Vol. 25, Pg. 569, 1991. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| special dietary and nutritional additives | |||
| Recommendation for laevo-aspartic acid usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 68.00 (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: 13 | |||
| Click here to view publication 13 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 250.00000 | |
| beverages(nonalcoholic): | - | 150.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 250.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 250.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | 250.00000 | |
| 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): |
| Amino acids from chemical group 34 Flavouring Group Evaluation 26, Revision 1 - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 79, (FGE.79)[1] - Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008) View page or View pdf |
| Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1] View page or View pdf |
| Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list View page or View pdf |
| EPI System: View |
| ClinicalTrials.gov:search |
| Daily Med:search |
| NIOSH International Chemical Safety Cards:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA GENetic TOXicology:Search |
| EPA Substance Registry Services (TSCA):56-84-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5960 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| (2S)-2-aminobutanedioic acid |
| Chemidplus:0000056848 |
| RTECS:56-84-8 |