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gluconyl ethanolamine

Chemical Structure

General Material Information

Preferred name gluconyl ethanolamine
Trivial Name N-(2-Hydroxyethyl)hexonamide
Short Description (2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
Formula C8 H17 N O7
CAS Number 686298-93-1
FEMA Number 4254
Flavis Number 16.102
FDA UNII Search
xLogP3-AA -4.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1772 N-gluconyl ethanolamine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 686298-93-1 ; N-GLUCONYL ETHANOLAMINE
Synonyms
  • gluconic acid ethanolamine
  • N- gluconyl ethanolamine
  • N-(2-hydroxyethyl) gluconamide
  • N-(2-hydroxyethyl) hexonamide
  • N-(2-hydroxyethyl)galactonamide
  • 2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl) hexanamide
  • (2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
  • (2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
  • Hexonamide, N-(2-hydroxyethyl)-
  • N-(2-Hydroxyethyl)hexonamide

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):226311
Pubchem (sid):80185
Publications by PubMed
Identification of N-gluconyl [corrected] ethanolamine in wine by negative electrospray ionization with post-column chloride attachment and accurate mass determination on a triple-quadrupole mass spectrometer.

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
HMDB (The Human Metabolome Database):HMDB32293
FooDB:FDB009493
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

Suppliers

Parchem

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 239.2248840332
Melting Point 99 to 100°C @ 760 mm Hg
Boiling Point 744 to 745°C @ 760 mm Hg
Flash Point TCC Value 403.9 °C TCC
logP (o/w) -2.297 est
Solubility
alcohol, slightly Yes
water, 1e+006 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Flavor Type: Roasted
cooked, brown, roasted
General comment Cooked brown roasted

Safety Information

Safety information

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-mouse LD50 4000 mg/kg
(Dubois et al., 1992)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for gluconyl ethanolamine usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 24.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 13.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 27000 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 23. Update in publication number(s): 24
Click here to view publication 23
average usual ppmaverage maximum ppm
baked goods: 50.00000200.00000
beverages(nonalcoholic): 50.00000200.00000
beverages(alcoholic): 50.00000200.00000
breakfast cereal: 50.00000200.00000
cheese: 50.00000200.00000
chewing gum: 50.00000200.00000
condiments / relishes: 50.00000200.00000
confectionery froastings: 50.00000200.00000
egg products: 50.00000200.00000
fats / oils: 50.00000200.00000
fish products: 50.00000200.00000
frozen dairy: 50.00000200.00000
fruit ices: 50.00000200.00000
gelatins / puddings: 50.00000200.00000
granulated sugar: 50.00000200.00000
gravies: 50.00000200.00000
hard candy: 50.00000200.00000
imitation dairy: 50.00000200.00000
instant coffee / tea: 50.00000200.00000
jams / jellies: 50.00000200.00000
meat products: 50.00000200.00000
milk products: 50.00000200.00000
nut products: 50.00000200.00000
other grains: 50.00000200.00000
poultry: 50.00000200.00000
processed fruits: 50.00000200.00000
processed vegetables: 50.00000200.00000
reconstituted vegetables: 50.00000200.00000
seasonings / flavors: 50.00000200.00000
snack foods: 50.00000200.00000
soft candy: 50.00000200.00000
soups: 50.00000200.00000
sugar substitutes: 50.00000200.00000
sweet sauces: 50.00000200.00000
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 50.00000200.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 50.00000200.00000
Edible ices, including sherbet and sorbet (03.0): 50.00000200.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 50.00000200.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 50.00000200.00000
Bakery wares (07.0): 50.00000200.00000
Meat and meat products, including poultry and game (08.0): 50.00000200.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 50.00000200.00000
Eggs and egg products (10.0): 50.00000200.00000
Sweeteners, including honey (11.0): 50.00000200.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 50.00000200.00000
Foodstuffs intended for particular nutritional uses (13.0): 50.00000200.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 50.00000200.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 50.00000200.00000
Ready-to-eat savouries (15.0): 50.00000200.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 50.00000200.00000

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):

Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA
View page or View pdf

(FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
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 :226311
National Institute of Allergy and Infectious Diseases:Data
(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide