ethyl pyruvate
pyruvic acid, ethyl ester
Identification
| Name | ethyl pyruvate |
| IUPAC | ethyl 2-oxopropanoate |
| CAS Number | 617-35-6 |
| EINECS | 210-511-2 |
| FDA UNII | 03O98E01OB |
| Molecular Formula | C5 H8 O3 |
| Molecular Weight | 116.11636000 |
| MDL Number | MFCD00009123 |
| Nikkaji Number | J1.665I |
| Beilstein | 1071466 |
| CoE Number | 430 |
Regulatory
| JECFA Food Flavoring | 938 ethyl pyruvate |
| DG SANTE Food Flavourings | 09.442 ethyl pyruvate |
| FEMA Number | 2457 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 617-35-6 ; ETHYL PYRUVATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.03500 to 1.06000 @ 20.00 °C. |
| Pounds per Gallon - (est). | 8.622 to 8.831 |
| Refractive Index | 1.39500 to 1.41000 @ 20.00 °C. |
| Melting Point | -50.00 °C. @ 760.00 mm Hg |
| Boiling Point | 144.00 °C. @ 760.00 mm Hg, 66.00 °C. @ 18.00 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| Vapor Pressure | 3.094000 mmHg @ 25.00 °C. (est) |
| Flash Point | 114.00 °F. TCC ( 45.56 °C. ) |
| logP (o/w) | 0.351 (est) |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | skin conditioning |
Organoleptic Properties
| Odor Description |
at 10.00 % in dipropylene glycol. Etherial, fruity, sweet, with a sharp rum-like top note
|
| Taste Description | at 60.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| 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 | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for ethyl pyruvate usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.61 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 20.00 (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 | 20.00000 |
| fruit ices | 20.00000 |
| 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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