ethyl vanillin propylene glycol acetal

2-ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)phenol

CAS: 68527-76-4 C12 H16 O4 MW: 224.25632000 vanilla vanilla

Identification

Nameethyl vanillin propylene glycol acetal
CAS Number68527-76-4
EINECS271-281-7
FDA UNIIPP1L5D6A0Y
Molecular FormulaC12 H16 O4
Molecular Weight224.25632000
MDL NumberMFCD00036667
Nikkaji NumberJ25.454A

Regulatory

JECFA Food Flavoring954 ethyl vanillin propylene glycol acetal
FEMA Number3838
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)68527-76-4 ; ETHYL VANILLIN PROPYLENE GLYCOL ACETAL

Physical Properties

Appearance pale yellow to yellow viscous liquid (est)
Assay 99.00 to 100.00 sum of isomers
Food Chemicals Codex Listed No
Specific Gravity 1.15800 to 1.16800 @ 25.00 °C.
Pounds per Gallon - (est). 9.636 to 9.719
Refractive Index 1.52600 to 1.53600 @ 20.00 °C.
Boiling Point 160.00 °C. @ 1.00 mm Hg, 346.00 to 347.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.000020 mmHg @ 25.00 °C. (est)
Flash Point 230.00 °F. TCC ( 110.00 °C. )
logP (o/w) 1.779 (est)
Soluble in alcohol
Insoluble in water
Stability alkali
Similar Items note

Organoleptic Properties

Odor Strength medium
Substantivity 304 hour(s) at 100.00 %
Odor Description
at 100.00 %.
at 1.00 % in ethyl alcohol.
A vanilla odor with a spicy, clove like undertone
Taste Description
at 10.00 - 25.00 ppm.
Smokey, not creamy-guaiacol

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral ToxicityNot determined
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

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for ethyl vanillin propylene glycol acetal usage levels up to5.0000 % in the fragrance concentrate.
baked goods55.00000
beverages(nonalcoholic)23.00000
beverages(alcoholic)7.00000
breakfast cereal351.00000
cheese-
chewing gum49.00000
condiments / relishes17.00000
confectionery froastings125.00000
egg products-
fats / oils0.08000
fish products-
frozen dairy16.00000
fruit ices-
gelatins / puddings24.00000
granulated sugar-
gravies-
hard candy21.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products5.00000
milk products1817.00000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy74.00000
soups-
sugar substitutes-
sweet sauces133.00000

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Potential Uses

FL chocolate cacao FR cream FL dairy FL marshmallow FR spice FR vanilla FR woody

Natural Occurrence

not found in nature

Synonyms

2- ethoxy-4-(4-methyl-1,3-dioxolan-2-yl) phenol 2- ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)phenol 3- ethoxy-4-hydroxybenzaldehyde-propylene glycol acetal 2-(3- ethoxy4-hydroxyphenyl)-4-methyl-1,3-dioxolane ethyl vanillin PG acetal ethyl vanillin propylene glycol acetal 80-85% ethyl vanillin propyleneglycol acetal phenol, 2-ethoxy-4-(4-methyl-1,3-dioxolan-2-yl)- Try the PubMed Search.