We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

butyl lactate

Chemical Structure

General Material Information

Preferred name butyl lactate
Trivial Name Butyl lactate
Short Description propanoic acid, 2-hydroxy-, butyl ester
Formula C7 H14 O3
CAS Number 138-22-7
Deleted CAS Number 126872-21-7
FEMA Number 2205
Flavis Number 9.434
ECHA Number 205-316-4
FDA UNII 0UI63W814U
Nikkaji Number J39.933G
Beilstein Number 1721597
MDL MFCD00004519
COE Number 372
xLogP3-AA 1.10 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 932 butyl lactate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 138-22-7 ; BUTYL LACTATE
Synonyms
  • butyl 2-hydroxypropanoate
  • butyl alpha-hydroxypropionoate
  • N- butyl lactate
  • butyl lactate natural
  • N- butyl lactate natural
  • butyl lactate synthetic
  • butyl lactate, natural
  • butyl-lactate
  • 2-hydroxypropanoic acid butyl ester
  • lactic acid butyl ester
  • propanoic acid, 2-hydroxy-, butyl ester
  • Lactic acid, butyl ester
  • n-Butyl lactate
  • 2-Hydroxypropanoic acid butyl ester
  • Butyl α-hydroxypropionate
  • (±)-n-Butyl lactate
  • α-Hydroxypropionic acid butyl ester
  • Butyl 2-hydroxypropionate
  • NSC 6533
  • Purasolv BL
  • 2-Hydroxypropionic acid 1-butyl ester

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

butyl 2-hydroxypropanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:138-22-7
Pubchem (cid):8738
Pubchem (sid):134973918
Publications by PubMed
An insight on human skin penetration of diflunisal: lipogel versus hydrogel microemulsion.
A modern approach for controlled transdermal delivery of diflunisal: optimization and in vivo evaluation.
Microstructure, morphology, and ultrafast dynamics of a novel edible microemulsion.
Preparation of solid lipid nanoparticles from W/O/W emulsions: preliminary studies on insulin encapsulation.
Chiral tetrahydroquinoline derivatives as potent anti-hyperalgesic agents in animal models of sustained inflammation and chronic neuropathic pain.
Lipase-catalyzed transformations for the synthesis of butyl lactate: a comparison between esterification and transesterification.
In vitro studies of the hemolytic activity of microemulsions in human erythrocytes.
Preparation of solid lipid nanoparticles by a solvent emulsification-diffusion technique.
Preparation of griseofulvin nanoparticles from water-dilutable microemulsions.
Novel stereocontrolled addition of allylmetal reagents to alpha-imino esters: efficient synthesis of chiral tetrahydroquinoline derivatives.
Emulsions containing partially water-miscible solvents for the preparation of drug nanosuspensions.
The ecotoxicity and the biodegradability of lactic acid, alkyl lactate esters and lactate salts.
Chromatographic separation of diastereoisomeric esters-II Mandelates and lactates of 2-methylbutanol-1, 3-methylbutanol-2, pentanol-2 and hexanol-2.

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
FDA Indirect Additives used in Food Contact Substances:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40254
FooDB:FDB019971
Export Tariff Code:2918.19.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•grade: technical, 95% min. •the commercial grade contains condensation products and its physical and chemical properties will vary

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 146.18617248535
Specific gravity @ 25 °C
Pounds per Gallon 8.096 to 8.196
Refractive Index 1.418 to 1.422 @ 20 °C
Acid Value 1 max KOH/g
Vapor Pressure 0.4 mmHg @ 20 °C
Flash Point TCC Value 69.44 °C TCC
logP (o/w) 0.98 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
paraffin oil Yes
water, 4.00E+04 mg/L @ 20 °C (exp) Yes

Organoleptic Properties

Odor Type: Green
green, fruity, apple, kiwi, melon rind, lactonic, waxy, winey, apple skin, soapy, creamy, dairy, milky, earthy, ketonic, vanilla, cheesy
Odor strength medium
Substantivity 126 hour(s) at 100.00 %
Luebke, William tgsc, (2021) At 100.00 %. green fruity apple kiwi melon rind lactonic waxy winey apple skin soapy
Mosciano, Gerard P&F 23, No. 1, 33, (1998) Creamy, dairy, milky, earthy, ketonic, waxy, lactonic, vanilla and cheesy
Flavor Type: Green
green, fruity, apple skin, melon rind, banana peel, tropical, winey, creamy, waxy, soapy, dairy, milky, coconut, nutty
Luebke, William tgsc, (2021) Green fruity apple skin melon rind banana peel tropical winey creamy waxy soapy
Mosciano, Gerard P&F 23, No. 1, 33, (1998) At 20.00 ppm. Dairy, creamy, milky, coconut and nutty

Occurrences

Potential Uses

Applications
Odor purposes Coconut, Cream, Toffee, Vanilla
Flavoring purposes Caramel, Fat, Milk, Nut
Cosmetic purposes Fragrance, Solvents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 727, 1979.

oral-rabbit LD50 > 5000 mg/kg
International Journal of Toxicology. Vol. 17

oral-rabbit LD50 > 5000 mg/kg
International Journal of Toxicology. Vol. 17(Suppl

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 727, 1979.

subcutaneous-rat LD50 12000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 727, 1979.

subcutaneous-mouse LDLo 11000 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LUNGS, THORAX, OR RESPIRATION: DYSPNEA PERIPHERAL NERVE AND SENSATION: FLACCID PARALYSIS WITHOUT ANESTHESIA (USUALLY NEUROMUSCULAR BLOCKAGE)
Food and Cosmetics Toxicology. Vol. 17, Pg. 727, 1979.

subcutaneous-rat LD50 12000 mg/kg
Raw Material Data Handbook, Vol.1: Organic Solvents, 1974. Vol. 1, Pg. 15, 1974.

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 lactate usage levels up to:
1.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 320.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 24.00 (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: -7.70000
beverages(nonalcoholic): -0.66000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.80000
fruit ices: -2.80000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -6.50000
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
NIOSH Pocket Guide:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):138-22-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8738
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
butyl 2-hydroxypropanoate
Chemidplus:0000138227
EPA/NOAA CAMEO:hazardous materials
RTECS:138-22-7