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3-hydroxypyruvic acid

Chemical Structure

General Material Information

Preferred name 3-hydroxypyruvic acid
Trivial Name Hydroxypyruvic acid
Short Description 3-hydroxy-2-oxopropionic acid
Formula C3 H4 O4
CAS Number 1113-60-6
FEMA Number 3843
Flavis Number 8.086
FDA UNII 934B2KHY0S
Nikkaji Number J515.825G
Beilstein Number 1721079
MDL MFCD00083380
xLogP3-AA -1.00 (est)
NMR Predictor External link
JECFA Food Flavoring 635 3-hydroxy-2-oxopropionic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 1113-60-6 ; 3-HYDROXY-2-OXOPROPIONIC ACID
Synonyms
  • 3-hydroxy-2-oxopropanoic acid
  • 3-hydroxy-2-oxopropionic acid
  • hydroxyoxopropanoic acid
  • beta- hydroxypyruvate
  • hydroxypyruvic acid
  • beta- hydroxypyruvic acid
  • propanoic acid, 3-hydroxy-2-oxo-
  • Pyruvic acid, hydroxy-
  • 3-Hydroxy-2-oxopropanoic acid
  • β-Hydroxypyruvic acid
  • 2-Oxo-3-hydroxypropionic acid

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
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
KEGG (GenomeNet):C00168
HMDB (The Human Metabolome Database):HMDB01352
FooDB:FDB008112
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:3-Hydroxy-2-oxopropionic acid

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 104.06168365479
Vapor Pressure 0.003 mmHg @ 25 °C
Flash Point TCC Value 120.56 °C TCC
logP (o/w) -2.079 est
Shelf life 12 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
water, 50 g/L @ 20 °C (exp) Yes
petrolatum, Yes

Organoleptic Properties

Odor Type: Sour
sour, radish, cabbage
General comment At 1.00 % in propylene glycol. sour radish cabbage

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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 2000 mg/kg
(Hoechst, 1995)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 3-hydroxypyruvic acid usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (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: 18
Click here to view publication 18
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.300005.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: 0.500005.00000
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.400005.00000
fish products: --
frozen dairy: 0.700005.00000
fruit ices: 0.100005.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: 0.100005.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 0.500005.00000
nut products: --
other grains: --
poultry: --
processed fruits: 0.100001.00000
processed vegetables: 0.6000010.00000
reconstituted vegetables: 0.5000010.00000
seasonings / flavors: 50.00000100.00000
snack foods: --
soft candy: --
soups: --
sugar substitutes: 0.500005.00000
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):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: 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 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - 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 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): 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
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 :964
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3261
WGK Germany:3
3-hydroxy-2-oxopropanoic acid
Chemidplus:0001113606