gallic acid
3,4,5-trihydroxybenzoic zcid
Identification
| Name | gallic acid |
| CAS Number | 149-91-7 |
| EINECS | 205-749-9 |
| FDA UNII | 632XD903SP |
| Molecular Formula | C7 H6 O5 |
| Molecular Weight | 170.12082000 |
| MDL Number | MFCD00002510 |
| Nikkaji Number | J7.408J |
| Beilstein | 2050274 |
| CoE Number | 10170 |
| XlogP3 | 0.70 (est) |
Regulatory
| DG SANTE Food Flavourings | 08.080 gallic acid |
Physical Properties
| Appearance | white solid powder (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 242.00 °C. @ 760.00 mm Hg |
| Boiling Point | 501.00 °C. @ 760.00 mm Hg |
| Flash Point | 482.00 °F. TCC ( 250.00 °C. ) |
| logP (o/w) | 0.700 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antioxidants |
No sensory data available
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rabbit LD50 5000 mg/kg |
| Dermal Toxicity | subcutaneous-rat LDLo 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02597']
Safety in Use
| Category | antioxidants |
| Recommendation for gallic acid usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.011 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1600 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| Dairy products, excluding products of category 02.0 (01.0) | 3.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 3.00000 |
| Processed fruit (04.1) | 2.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 4.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 2.00000 |
| Bakery wares (07.0) | 5.00000 |
| Meat and meat products, including poultry and game (08.0) | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 1.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 2.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 3.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 2.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 4.00000 |
| Ready-to-eat savouries (15.0) | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 2.00000 |
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Potential Uses
Natural Occurrence
Synonyms
acid, gallic
benzoic acid, 3,4,5-trihydroxy-
gallic acid anhydrous
pyrogallol-5-carboxylic acid
3,4,5-
trihydroxy-benzoic acid
3,4,5-
trihydroxybenzoic acid
3,4,5-
trihydroxybenzoic acid, anhydrous
3,4,5-
trihydroxybenzoic zcid
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Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes beta-glucosidase.
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Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy.
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Tannins and human health: a review.