benzoin
2-hydroxy-2-phenylacetophenone
Identification
| Name | benzoin |
| IUPAC | 2-hydroxy-1,2-diphenylethanone |
| CAS Number | 119-53-9 |
| EINECS | 204-331-3 |
| FDA UNII | L7J6A1NE81 |
| Molecular Formula | C14 H12 O2 |
| Molecular Weight | 212.24804000 |
| MDL Number | MFCD00004496 |
| Nikkaji Number | J20.621K |
| Beilstein | 0391839 |
| CoE Number | 162 |
| XlogP3 | 2.10 (est) |
Regulatory
| JECFA Food Flavoring | 836 benzoin |
| DG SANTE Food Flavourings | 07.028 benzoin |
| FEMA Number | 2132 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 119-53-9 ; BENZOIN |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | pale yellow crystalline monoclinic prisms (est) |
| Assay | 98.00 to 100.00 |
| Additional Assay Information | racemate |
| Food Chemicals Codex Listed | No |
| Melting Point | 137.00 to 138.00 °C. @ 760.00 mm Hg, 132.00 to 137.00 °C. @ 760.00 mm Hg |
| Boiling Point | 194.00 °C. @ 12.00 mm Hg, 344.00 °C. @ 760.00 mm Hg |
| Flash Point | 311.00 °F. TCC ( 154.80 °C. ) (est) |
| logP (o/w) | 2.130 |
| Soluble in | acetone |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description | at 10.00 % in dipropylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 10000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 8870 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for benzoin usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 6.20 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 21.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 0.064 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| 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 | - |
| Dairy products, excluding products of category 02.0 (01.0) | 0.00003 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 0.00016 |
| 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) | - |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.00016 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | - |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | - |
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Potential Uses
Natural Occurrence
Synonyms
(±)-
benzoin
(RS)-
benzoin
benzoyl phenyl carbinol
bitter
almond oil camphor
1,2-
diphenyl-1-hydroxy-2-ethanone
ethanone, 2-hydroxy-1,2-diphenyl-
(±)-2-
hydroxy-1,2-diphenyl ethan-1-one
(1)-2-
hydroxy-1,2-diphenyl ethan-1-one
2-
hydroxy-1,2-diphenyl ethanone
2-
hydroxy-1,2-diphenyl-ethanone
2-
hydroxy-1,2-diphenylethan-1-one
(±)-2-
hydroxy-1,2-diphenylethanone
2-
hydroxy-1,2-diphenylethanone
2-
hydroxy-2-phenyl acetophenone
(±)-2-
hydroxy-2-phenylacetophenone
2-
hydroxy-2-phenylacetophenone
2-
hydroxy-2-pheylacetophenone
a-
hydroxy-a-phenylacetophenone
alpha-
hydroxy-alpha-phenyl acetophenone
a-
hydroxybenzyl phenyl ketone
alpha-
hydroxybenzyl phenyl ketone
ketone, a-hydroxybenzyl phenyl
nisso cure MB
phenyl benzoyl carbinol
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