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laevo-ornithine hydrochloride
Laevo-ornithine hydrochloride is a crystalline amino acid hydrochloride used as a flavoring and cosmetic agent, noted for its mild green odor and slightly sweet taste.
General Material Description
Laevo-ornithine hydrochloride is a crystalline salt form of the amino acid ornithine, specifically its hydrochloride monohydrate. It appears as a white solid with the molecular formula C5H12N2O2ClH and has a moderately low molecular weight of 168.62 g/mol. The substance is recognized by several synonyms reflecting its stereochemistry and salt form, including L-(+)-2,5-diaminopentanoic acid hydrochloride. It belongs to the class of amino acid derivatives and is linked to PubChem for detailed chemical data and property references. Laevo-ornithine hydrochloride can be derived synthetically or through biochemical pathways and is valued in sensory and cosmetic applications for its mild aromatic and flavor contributions.
Occurrence, Applicability & Potential Uses
Biologically, ornithine is a non-proteinogenic amino acid involved in the urea cycle, but its hydrochloride salt is mainly used in commercial applications. Laevo-ornithine hydrochloride serves as an ingredient in flavor formulations, appreciated for imparting a low-intensity green odor and subtle sweetness, enhancing the sensory profile of various food products. It is also used in cosmetic products for skin conditioning purposes, benefiting from its amino acid characteristics. The compound is recognized under the FEMA (US) standard, assigned FEMA number 4190, and listed by JECFA (global) as substance 2120 for flavoring applications. Potential uses encompass incorporation into baked goods, condiments, seasonings, and skin care formulations, reflecting its multifunctional properties.
Physico-Chemical Properties Summary
Laevo-ornithine hydrochloride exhibits solid-state characteristics with a melting point ranging from 230 to 232°C and boiling point approximately between 308 and 309°C under atmospheric pressure (760 mm Hg). It is highly soluble in water at ambient temperature (around 25°C), facilitating its integration into aqueous formulations. The compound has a low estimated logP value of -0.963, indicating hydrophilicity, and a minimal vapor pressure measured at 0.00015 mmHg at 25°C, which reflects low volatility. Additionally, it has a flash point of 285°F, signifying thermal stability in usage conditions. These properties contribute to its practical incorporation in flavor and cosmetic products requiring water solubility and thermal resilience.
FAQ
What is laevo-ornithine hydrochloride and what are its primary characteristics?
Laevo-ornithine hydrochloride is the hydrochloride monohydrate salt of the amino acid ornithine. It is a white crystalline solid with a mild green odor and a faint sweet flavor. Chemically, it contains five carbons, twelve hydrogens, two nitrogens, two oxygens, and chlorine. It is recognized for its use as a flavor and cosmetic ingredient due to these sensory properties.
In which products or applications is laevo-ornithine hydrochloride commonly used?
This compound is primarily used in flavor formulations to impart subtle sweet and green notes to foods such as baked goods, condiments, seasonings, and snack items. It also finds use in cosmetics, particularly for skin conditioning. Its good water solubility allows for effective incorporation in various aqueous-based products, supported by approvals from bodies like FEMA (US) and JECFA (global).
What regulatory standards and safety information apply to laevo-ornithine hydrochloride?
Laevo-ornithine hydrochloride is listed under FEMA number 4190 and has been evaluated by JECFA as substance 2120, supporting its general recognition as safe for flavoring use under specified concentrations. Safety data indicate no significant hazard classifications under OSHA regulations, and oral toxicity studies show a relatively high LD50 value, reflecting low acute toxicity. Usage restrictions exclude fragrance applications and recommend compliance with defined maximum levels for food and cosmetic formulators.
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 |
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 |
| CHEMBL: | View |
| KEGG (GenomeNet): | C01602 |
| HMDB (The Human Metabolome Database): | HMDB32455 |
| FooDB: | FDB009998 |
| Export Tariff Code: | 2922.49.4050 |
| ChemSpider: | View |
General Material Information
| Preferred name | laevo-ornithine hydrochloride |
| Trivial Name | Ornithine hydrochloride |
| Short Description | L-ornithine monochlorohydrate |
| Formula | C5 H12 N2 O2 Cl H |
| CAS Number | 3184-13-2 |
| Deleted CAS Number | 68274-41-9 |
| FEMA Number | 4190 |
| ECHA Number | 221-678-6 |
| FDA UNII | HBK84K66XH |
| Beilstein Number | 3625847 |
| MDL | MFCD00064562 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 2120 L-ornithine monochlorohydrate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 3184-13-2 ; L-ORNITHINE MONOCHLOROHYDRATE/ORNITHINE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 168.62301635742 |
| Melting Point | 230 to 232°C @ 760 mm Hg |
| Boiling Point | 308 to 309°C @ 760 mm Hg |
| Vapor Pressure | 0.00015 mmHg @ 25 °C |
| Flash Point TCC Value | 140.56 °C TCC |
| logP (o/w) | -0.963 est |
| Solubility | |
| water, 1e+006 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Green | |
| green, cortex | |
| Odor strength | low |
| Luebke, William tgsc, (2006) | At 100.00 %. mild green bark |
| Flavor Type: Sweet | |
| sweet | |
| Luebke, William tgsc, (2006) | At 500.00 ppm in water. very mild sweet |
Potential Uses
| Applications | |
| Other purposes | Skin conditioning |
| Cosmetic purposes | 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 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 10000 mg/kg BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX) LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: ATAXIA Journal of Pharmaceutical Sciences. Vol. 62, Pg. 49, 1973. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| cosmetic and flavor agents | |||
| Recommendation for laevo-ornithine hydrochloride usage levels up to: | |||
| not for fragrance use. | |||
| 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: 22 | |||
| Click here to view publication 22 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 300.00000 | 1500.00000 | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | 1000.00000 | 3000.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 300.00000 | 1500.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 100.00000 | 1000.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | 100.00000 | 1000.00000 | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 100.00000 | 500.00000 | |
| snack foods: | 100.00000 | 500.00000 | |
| soft candy: | - | - | |
| soups: | 100.00000 | 500.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):3184-13-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :76654 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| (2S)-2,5-diaminopentanoic acid hydrochloride |
| Chemidplus:0003184132 |
| RTECS:RM2985000 for cas# 3184-13-2 |