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lactoyl ethanolamine phosphate
Lactoyl ethanolamine phosphate is a flavouring agent with roasted sensory qualities commonly employed in meat flavour applications.
General Material Description
Lactoyl ethanolamine phosphate, chemically known as 2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate, is a phosphoric acid ester of an amide compound. It appears as a colourless to pale liquid with a molecular formula of C5H12NO6P and a molecular weight of approximately 213.13 g/mol. This compound is characterized by its roasted sensory notes, lending cooked brown roasted aromas to flavour formulations. Also referred to by synonyms such as 2-hydroxy-N-[2-(phosphonooxy)ethyl]propanamide, it is used predominantly as a flavouring agent. Detailed chemical information and compound attributes are documented in public databases such as PubChem. Lactoyl ethanolamine phosphate is typically synthesized for industrial flavour applications rather than sourced naturally.
Occurrence, Applicability & Potential Uses
Lactoyl ethanolamine phosphate is primarily employed as a flavouring agent, specifically contributing roasted notes in meat flavour formulations. While not widely reported as a natural metabolite, its structure suggests it may be an industrial derivative of related biochemical compounds. Regulatory bodies such as FEMA (US) have assigned it FEMA number 4257, and JECFA (Global) lists it under number 1775, recognizing its use in food flavorings. The flavour compound's applications extend to enhancing cooked meat aromas in various food categories, including non-alcoholic and alcoholic beverages, confectionery frostings, frozen dairy products, fruit ices, and seasonings. Its use is carefully regulated concerning maximum permissible levels in different food matrices to ensure compliance with safety standards.
Physico-Chemical Properties Summary
Lactoyl ethanolamine phosphate exhibits physicochemical characteristics that influence its performance in flavour applications. It has a molecular weight of 213.13 g/mol and presents a specific gravity ranging from 1.517 to 1.524 at 25 °C. The compound’s refractive index lies between 1.498 and 1.514 at 20 °C, indicating its optical properties. Its boiling point ranges from 387 to 400 °C at atmospheric pressure (760 mm Hg), illustrating stability at high temperatures relevant for processing. The compound is soluble in water at an estimated 1,000,000 mg/L at 25 °C, and it is also slightly soluble in alcohol, facilitating its incorporation in aqueous or alcoholic food systems. Its calculated logP value around -3.38 (estimated) indicates high hydrophilicity, which affects its distribution within food matrices and formulation behavior. The flash point measurement of 32 °F (approximately 0 °C) supports safe handling considerations under typical manufacturing conditions.
FAQ
What is lactoyl ethanolamine phosphate and what are its sensory characteristics?
Lactoyl ethanolamine phosphate is a chemical compound used as a flavouring agent primarily in food products. It imparts a roasted aroma, characterized as cooked brown roasted, which enhances meat flavor profiles and related applications. The compound is an amide phosphate ester with the molecular formula C5H12NO6P and appears as a colourless liquid in its typical form.
How is lactoyl ethanolamine phosphate used and where can it be found in food products?
This compound is widely used in the flavour industry, especially to create or enhance roasted notes in meat flavourings. It can be utilized in a variety of food categories, including non-alcoholic and alcoholic beverages, confectionery frostings, frozen dairy, fruit ices, and seasonings. Its solubility in water and slight solubility in alcohol allow it to be effectively incorporated into diverse food matrices.
What regulations and safety evaluations apply to lactoyl ethanolamine phosphate?
Lactoyl ethanolamine phosphate is recognized and evaluated by FEMA (US) under number 4257 and by JECFA (Global) as number 1775, officially listing it as a flavouring substance. The compound has been assessed for safety with recommended usage levels established to ensure consumer protection. It is classified within FEMA's GRAS substances and EFSA has conducted evaluations considering its use levels in various food categories without identifying significant hazards under prescribed conditions.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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| 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 |
| HMDB (The Human Metabolome Database): | HMDB32357 |
| FooDB: | FDB009683 |
| ChemSpider: | View |
General Material Information
| Preferred name | lactoyl ethanolamine phosphate |
| Trivial Name | 2-Hydroxy-N-[2-(phosphonooxy)ethyl]propanamide |
| Short Description | 2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate |
| Formula | C5 H12 N O6 P |
| CAS Number | 782498-03-7 |
| FEMA Number | 4257 |
| Flavis Number | 16.104 |
| FDA UNII | 1NR0E369CN |
| xLogP3-AA | -2.50 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1775 N-lactoyl ethanolamine phosphate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 782498-03-7 ; N-LACTOYL ETHANOLAMINE PHOSPHATE |
| Synonyms |
|
Suppliers
| Aston Chemical | Parchem |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 213.12660217285 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 12.623 to 12.681 |
| Refractive Index | 1.498 to 1.514 @ 20 °C |
| Boiling Point | 387 to 400°C @ 760 mm Hg |
| Flash Point TCC Value | N/a |
| logP (o/w) | -3.379 est |
| Solubility | |
| alcohol, slightly | Yes |
| water | Yes |
| water, 1e+006 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Flavor Type: Roasted | |
| cooked, brown, roasted | |
| General comment | Cooked brown roasted |
Potential Uses
| Applications | |
| Flavoring purposes | Meat |
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: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| Recommendation for lactoyl ethanolamine phosphate usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 12.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 5.00 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 2700 (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 | |||
| Click here to view publication 23 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | 5.00000 | 15.00000 | |
| beverages(alcoholic): | 5.00000 | 15.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 5.00000 | 15.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 5.00000 | 15.00000 | |
| fruit ices: | 5.00000 | 15.00000 | |
| gelatins / puddings: | 5.00000 | 15.00000 | |
| granulated sugar: | - | - | |
| gravies: | 5.00000 | 15.00000 | |
| hard candy: | 5.00000 | 15.00000 | |
| imitation dairy: | 5.00000 | 15.00000 | |
| instant coffee / tea: | - | - | |
| jams / jellies: | 5.00000 | 15.00000 | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | 5.00000 | 15.00000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 5.00000 | 15.00000 | |
| snack foods: | - | - | |
| soft candy: | 5.00000 | 15.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| 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/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 5.00000 | 15.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - | |
| Edible ices, including sherbet and sorbet (03.0): | 5.00000 | 15.00000 | |
| Processed fruit (04.1): | 5.00000 | 15.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 5.00000 | 15.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | - | - | |
| Bakery wares (07.0): | - | - | |
| Meat and meat products, including poultry and game (08.0): | - | - | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 15.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 15.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 5.00000 | 15.00000 | |
| Ready-to-eat savouries (15.0): | 5.00000 | 15.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - | |
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 :11550267 |
| National Institute of Allergy and Infectious Diseases:Data |
| 2-(2-hydroxypropanoylamino)ethyl dihydrogen phosphate |
| Chemidplus:0782498037 |