gluconyl ethanolamine

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(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide

CAS: 686298-93-1 C8 H17 N O7 MW: 239.22489000 roasted
All Ingredients Aromatic Ingredients CAS Numbers Flavor Ingredients Found in Nature Odor Substantivity

Identification

Namegluconyl ethanolamine
IUPAC(2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
CAS Number686298-93-1
FDA UNIISearch
Molecular FormulaC8 H17 N O7
Molecular Weight239.22489000

Regulatory

JECFA Food Flavoring1772 N-gluconyl ethanolamine
DG SANTE Food Flavourings16.102 (2R,3S,4S,5R)-2,3,4,5,6-pentahydroxy-N-(2-hydroxyethyl)hexanamide
FEMA Number4254
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)686298-93-1 ; N-GLUCONYL ETHANOLAMINE

Physical Properties

Appearance white crystalline powder (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 99.00 to 100.00 °C. @ 760.00 mm Hg
Boiling Point 744.00 to 745.00 °C. @ 760.00 mm Hg (est)
Flash Point 759.00 °F. TCC ( 403.90 °C. ) (est)
logP (o/w) -2.297 (est)
Soluble in alcohol, slightly

Organoleptic Properties

Taste Description cooked brown roasted

Safety Information

Oral/Parenteral Toxicityoral-mouse LD50 4000 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for gluconyl ethanolamine usage levels up tonot 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 Concern1800 (μg/person/day)
Structure ClassI
baked goods50.00000
beverages(nonalcoholic)50.00000
beverages(alcoholic)50.00000
breakfast cereal50.00000
cheese50.00000
chewing gum50.00000
condiments / relishes50.00000
confectionery froastings50.00000
egg products50.00000
fats / oils50.00000
fish products50.00000
frozen dairy50.00000
fruit ices50.00000
gelatins / puddings50.00000
granulated sugar50.00000
gravies50.00000
hard candy50.00000
imitation dairy50.00000
instant coffee / tea50.00000
jams / jellies50.00000
meat products50.00000
milk products50.00000
nut products50.00000
other grains50.00000
poultry50.00000
processed fruits50.00000
processed vegetables50.00000
reconstituted vegetables50.00000
seasonings / flavors50.00000
snack foods50.00000
soft candy50.00000
soups50.00000
sugar substitutes50.00000
sweet sauces50.00000
Dairy products, excluding products of category 02.0 (01.0)50.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)50.00000
Edible ices, including sherbet and sorbet (03.0)50.00000
Processed fruit (04.1)-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)-
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)50.00000
Bakery wares (07.0)50.00000
Meat and meat products, including poultry and game (08.0)50.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)50.00000
Eggs and egg products (10.0)50.00000
Sweeteners, including honey (11.0)50.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)50.00000
Foodstuffs intended for particular nutritional uses (13.0)50.00000
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)50.00000

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Potential Uses

None Found

Natural Occurrence

found in nature

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 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.