epsilon-caprolactam
1,6-hexalactam
Identification
| Name | epsilon-caprolactam |
| CAS Number | 105-60-2 |
| EINECS | 203-313-2 |
| FDA UNII | 6879X594Z8 |
| Molecular Formula | C6 H11 N O |
| Molecular Weight | 113.15987000 |
| MDL Number | MFCD00006936 |
| Nikkaji Number | J3.605F |
| Beilstein | 0106934 |
| XlogP3 | -0.10 (est) |
Regulatory
| JECFA Food Flavoring | 1594 1,6-hexalactam |
| DG SANTE Food Flavourings | 16.052 1,6-hexalactam |
| DG SANTE Food Contact Materials | 1,6-hexalactam |
| FEMA Number | 4235 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 105-60-2 ; CAPROLACTAM |
| FDA Regulation | FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS |
Physical Properties
| Appearance | pale yellow solid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 69.00 to 70.00 °C. @ 760.00 mm Hg |
| Boiling Point | 270.00 °C. @ 760.00 mm Hg, 136.00 to 139.00 °C. @ 10.00 mm Hg |
| Vapor Pressure | 0.008000 mmHg @ 25.00 °C. |
| Flash Point | 278.00 °F. TCC ( 136.67 °C. ) |
| logP (o/w) | -0.039 (est) |
| Soluble in | propylene glycol |
Organoleptic Properties
| Odor Description | at 0.01 % in propylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 1210 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 1410 ul/kg |
| Inhalation Toxicity | inhalation-rat LC50 300 mg/m3/2H |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | food contact resinous and polymeric coatings |
| Recommendation for epsilon-caprolactam usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.002 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 200 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | 5.00000 |
| beverages(nonalcoholic) | 5.00000 |
| beverages(alcoholic) | 5.00000 |
| breakfast cereal | 5.00000 |
| cheese | 5.00000 |
| chewing gum | 50.00000 |
| condiments / relishes | 5.00000 |
| confectionery froastings | 10.00000 |
| egg products | 5.00000 |
| fats / oils | 5.00000 |
| fish products | 5.00000 |
| frozen dairy | 5.00000 |
| fruit ices | 5.00000 |
| gelatins / puddings | 5.00000 |
| granulated sugar | - |
| gravies | 5.00000 |
| hard candy | 10.00000 |
| imitation dairy | 5.00000 |
| instant coffee / tea | 5.00000 |
| jams / jellies | 10.00000 |
| meat products | 0.20000 |
| milk products | 5.00000 |
| nut products | 5.00000 |
| other grains | 5.00000 |
| poultry | 5.00000 |
| processed fruits | 0.40000 |
| processed vegetables | - |
| reconstituted vegetables | 5.00000 |
| seasonings / flavors | 5.00000 |
| snack foods | 5.00000 |
| soft candy | 10.00000 |
| soups | 5.00000 |
| sugar substitutes | - |
| sweet sauces | 5.00000 |
| Dairy products, excluding products of category 02.0 (01.0) | 0.40000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.10000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.40000 |
| Processed fruit (04.1) | 0.40000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 1.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 1.00000 |
| Meat and meat products, including poultry and game (08.0) | 0.10000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.10000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.10000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.20000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 1.00000 |
| Ready-to-eat savouries (15.0) | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.20000 |
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Potential Uses
Natural Occurrence
Synonyms
6-
amino-hexanoic acid lactam
6-
aminocaproic acid lactam
aminocaproic lactam
6-
aminohexanoic acid cyclic lactam
azepan-2-one
2-
azepanone
2H-
azepin-2-one, hexahydro-
1,6-
caprolactam
6-
caprolactam
omega-
caprolactam
epsilon-
caprolactam zone refined (number of passes:24)
capron PK4
1-aza-2-
cycloheptanone
2-aza
cycloheptanone
hexahydro-2-azepinone
hexahydro-2H-azepin-2-one
1,6-
hexalactam
2-keto
hexamethyleneimine
2-oxo
hexamethyleneimine
2-keto
hexamethylenimine
2-oxo
hexamethylenimine
hexamethylenimine, 2-oxo-
6-
hexanelactam
hexano-6-lactam
hexanoic acid, 6-amino-, cyclic lactam
1,6-
hexolactam
hxanoic acid, 6-amino-, lactam
2-per
hydrazepinone
per
hydroazepin-2-one
kaprolaktam
kapromine
Info:
aliphatic and aromatic amines and amides
PubMed:
[Migration of monomers and primary aromatic amines from nylon products].
PubMed:
Determination of potential migrants present in Nylon 'microwave and roasting bags' and migration into olive oil.
PubMed:
[Determination of epsilon-caprolactam in food media by thin-layer chromatography].