pyruvic acid
2-oxo-propanoic acid
Identification
| Name | pyruvic acid |
| IUPAC | 2-oxopropanoic acid |
| CAS Number | 127-17-3 |
| EINECS | 204-824-3 |
| FDA UNII | 8558G7RUTR |
| Molecular Formula | C3 H4 O3 |
| Molecular Weight | 88.06248000 |
| MDL Number | MFCD00002585 |
| Nikkaji Number | J2.015J |
| Beilstein | 0506211 |
| CoE Number | 19 |
Regulatory
| JECFA Food Flavoring | 936 pyruvic acid |
| DG SANTE Food Flavourings | 08.019 pyruvic acid |
| FEMA Number | 2970 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 127-17-3 ; PYRUVIC ACID |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow green clear viscous liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.26200 to 1.27200 @ 25.00 °C. |
| Pounds per Gallon - (est). | 10.501 to 10.584 |
| Refractive Index | 1.42400 to 1.43200 @ 20.00 °C. |
| Melting Point | 11.00 to 13.00 °C. @ 760.00 mm Hg |
| Boiling Point | 164.00 to 166.00 °C. @ 760.00 mm Hg, 65.00 °C. @ 12.00 mm Hg |
| Vapor Pressure | 0.968000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 3.0 ( Air = 1 ) |
| Flash Point | 180.00 °F. TCC ( 82.22 °C. ) |
| logP (o/w) | -1.240 (est) |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | > 8 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in propylene glycol. sour acetic ACID, POWERFUL, SOUR, VINEGAR ACIDIC,SHARP,SOUR,CARAMEL
|
| Taste Description |
caramellic brown sugar Characteristic brown sugar PLEASANT SOUR,MILDLY BURNT CARAMEL
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | subcutaneous-mouse LD50 3533 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 | flavoring agents |
| Recommendation for pyruvic acid usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 30.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 69.00 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 0.25000 |
| fruit ices | 0.25000 |
| 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 | - |
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