naringin dihydrochalcone
3,5-dihydroxy-4-[3-(4-hydroxyphenyl)propanoyl]phenyl 2-O-(6-deoxy-a-L-mannopyranosyl)-β-L-glucopyranoside
Identification
| Name | naringin dihydrochalcone |
| IUPAC | 3,5-dihydroxy-4-[3-(4-hydroxyphenyl)propanoyl]phenyl 2-O-(6-deoxy-a-L-mannopyranosyl)-β-L-glucopyranoside |
| CAS Number | 18916-17-1 |
| FDA UNII | 7233QDO0QW |
| Molecular Formula | C27 H34 O14 |
| Molecular Weight | 582.55678000 |
| MDL Number | MFCD08436145 |
Regulatory
| JECFA Food Flavoring | 2208 naringin dihydrochalcone |
| DG SANTE Food Flavourings | 16.110 naringin dihydrochalcone |
| FEMA Number | 4495 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 18916-17-1 ; NARINGIN DIHYDROCHALCONE |
Physical Properties
| Appearance | white solid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 169.00 to 171.00 °C. @ 760.00 mm Hg |
| Boiling Point | 916.00 to 917.00 °C. @ 760.00 mm Hg (est) |
| Flash Point | 577.00 °F. TCC ( 302.70 °C. ) (est) |
| logP (o/w) | 3.383 (est) |
| Soluble in | alcohol |
No sensory data available
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| 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 | sweeteners, flavor enhancers |
| Recommendation for naringin dihydrochalcone usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 120.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 41000 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | 5.00000 |
| beverages(nonalcoholic) | 50.00000 |
| beverages(alcoholic) | 50.00000 |
| breakfast cereal | 150.00000 |
| cheese | - |
| chewing gum | 200.00000 |
| condiments / relishes | 5.00000 |
| confectionery froastings | 5.00000 |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 50.00000 |
| fruit ices | 50.00000 |
| gelatins / puddings | 50.00000 |
| granulated sugar | - |
| gravies | 5.00000 |
| hard candy | 50.00000 |
| imitation dairy | 50.00000 |
| instant coffee / tea | - |
| jams / jellies | 50.00000 |
| meat products | 50.00000 |
| milk products | 50.00000 |
| nut products | - |
| other grains | - |
| poultry | 50.00000 |
| processed fruits | 50.00000 |
| processed vegetables | 50.00000 |
| reconstituted vegetables | - |
| seasonings / flavors | 20.00000 |
| snack foods | 20.00000 |
| soft candy | 50.00000 |
| soups | 20.00000 |
| sugar substitutes | - |
| sweet sauces | 50.00000 |
| Dairy products, excluding products of category 02.0 (01.0) | 50.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | 50.00000 |
| Processed fruit (04.1) | 50.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | 50.00000 |
| Confectionery (05.0) | 50.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 150.00000 |
| 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) | 50.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 50.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 50.00000 |
| Ready-to-eat savouries (15.0) | 50.00000 |
| 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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