Preferred name | laevo-arginine |
Trivial Name | L-Arginine |
Short Description | L-arginine |
Formula | C6 H14 N4 O2 |
CAS Number | 74-79-3 |
Deleted CAS Number | 142-49-4 |
FEMA Number | 3819 |
Flavis Number | 17.003 |
ECHA Number | 200-811-1 |
FDA UNII | 94ZLA3W45F |
Nikkaji Number | J9.182K |
Beilstein Number | 1725413 |
MDL | MFCD00002635 |
COE Number | 11890 |
Bio Activity Summary | External link |
NMR Predictor | External link |
JECFA Food Flavoring | 1438 L-arginine |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 74-79-3 ; L-ARGININE |
Synonyms |
|
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Perfumer & Flavorists | Start search |
EU Patents | Start search |
PubMeb | Start search |
NCBI | Start search |
(2S)-2-amino-5-(diaminomethylideneamino)pentanoic acid | |
NIST Chemistry WebBook: | Search Inchi |
Canada Domestic Sub. List: | 74-79-3 |
Pubchem (cid): | 6322 |
Pubchem (sid): | 134970564 |
(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): | C00062 |
HMDB (The Human Metabolome Database): | HMDB00517 |
FooDB: | FDB002257 |
YMDB (Yeast Metabolome Database): | YMDB00592 |
Export Tariff Code: | 2925.20.5000 |
FDA Listing of Food Additive Status: | View |
MedlinePlusSupp: | View |
VCF-Online: | VCF Volatile Compounds in Food |
ChemSpider: | View |
Wikipedia: | View |
Formulations/Preparations: occurring naturally in the l(+) form. available as the glutamate and hydrochloride. |
Material listed in food chemical codex | Yes |
Molecular weight | 174.20397949219 |
Melting Point | 238 to 244°C @ 760 mm Hg |
Flash Point TCC Value | 93.33 °C TCC |
logP (o/w) | -4.2 |
Solubility | |
water, 1.82E+05 mg/L @ 25 °C (exp) | Yes |
Flavor Type: Sour | |
sour | |
General comment | Sour |
(data available) |
Applications | |
Other purposes | Antistatic agents, Hair conditioning, Skin conditioning |
Cosmetic purposes | Antistatic agents, Fragrance, Hair conditioning, Skin conditioning |
Preferred SDS: View | |
European information : | |
Most important hazard(s): | |
None - None found. | |
S 02 - Keep out of the reach of children. 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: | |
oral-rat LD50 [sex: M,F] 12400 mg/kg (Breglia et al., 1973) | |
Dermal Toxicity: | |
Not determined | |
Inhalation Toxicity: | |
Not determined |
Category: | |||
special dietary and nutritional additives | |||
Recommendation for laevo-arginine usage levels up to: | |||
not for fragrance use. | |||
Maximised Survey-derived Daily Intakes (MSDI-EU): | 1000.00 (μg/capita/day) | ||
Maximised Survey-derived Daily Intakes (MSDI-USA): | 57.00 (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: 18. Update in publication number(s): 25 | |||
Click here to view publication 18 | |||
average usual ppm | average maximum ppm | ||
baked goods: | 1400.00000 | 3000.00000 | |
beverages(nonalcoholic): | 60.00000 | 600.00000 | |
beverages(alcoholic): | 60.00000 | 600.00000 | |
breakfast cereal: | 600.00000 | 3000.00000 | |
cheese: | 1400.00000 | 3000.00000 | |
chewing gum: | 100.00000 | 500.00000 | |
condiments / relishes: | 2000.00000 | 5000.00000 | |
confectionery froastings: | 300.00000 | 500.00000 | |
egg products: | 1000.00000 | 2000.00000 | |
fats / oils: | 200.00000 | 600.00000 | |
fish products: | 1000.00000 | 2500.00000 | |
frozen dairy: | 1400.00000 | 3000.00000 | |
fruit ices: | 200.00000 | 600.00000 | |
gelatins / puddings: | 200.00000 | 500.00000 | |
granulated sugar: | 1.00000 | 20.00000 | |
gravies: | 1400.00000 | 3000.00000 | |
hard candy: | 200.00000 | 600.00000 | |
imitation dairy: | 1400.00000 | 3000.00000 | |
instant coffee / tea: | 300.00000 | 600.00000 | |
jams / jellies: | 300.00000 | 500.00000 | |
meat products: | 1400.00000 | 3000.00000 | |
milk products: | 1400.00000 | 3000.00000 | |
nut products: | 300.00000 | 1000.00000 | |
other grains: | 300.00000 | 2000.00000 | |
poultry: | 1000.00000 | 2000.00000 | |
processed fruits: | 60.00000 | 300.00000 | |
processed vegetables: | 300.00000 | 500.00000 | |
reconstituted vegetables: | 200.00000 | 400.00000 | |
seasonings / flavors: | 20000.00000 | 250000.00000 | |
snack foods: | 2000.00000 | 5000.00000 | |
soft candy: | 200.00000 | 600.00000 | |
soups: | 1000.00000 | 5000.00000 | |
sugar substitutes: | 200.00000 | 1000.00000 | |
sweet sauces: | 200.00000 | 500.00000 |
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 Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87. 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 |
Safety and efficacy of L arginine produced by Corynebacterium glutamicum KCTC 10423BP 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 |
Safety and efficacy of l-arginine produced by Corynebacterium glutamicum KCCM 80099 for all animal species View page or View pdf |
Safety and efficacy of l-arginine produced by fermentation with Escherichia coli NITE BP-02186 for all animal species View page or View pdf |
Safety and efficacy of l-arginine produced by fermentation with Corynebacterium glutamicum KCCM 80182 for all animal species View page or View pdf |
Assessment of the application for renewal of authorisation of l-arginine produced by fermentation using Corynebacterium glutamicum NITE SD 00285 for all animal species View page or View pdf |
EPI System: View |
ClinicalTrials.gov:search |
Daily Med:search |
Chemical Carcinogenesis Research Information System:Search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):74-79-3 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :6322 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:1 |
(2S)-2-amino-5-(diaminomethylideneamino)pentanoic acid |
Chemidplus:0000074793 |
RTECS:CF1934200 for cas# 74-79-3 |