| CAS Number: | 100085-39-0 |
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| ECHA EC Number: | 309-180-8 |
| CAS Number: | 308068-42-0 |
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Category: emulsifiers and emulsifier salts, flavoring agent and adjuvants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
| Soluble in: |
| | alcohol | | | ethyl acetate |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | emulsifiers and emulsifier salts, flavoring agent and adjuvants |
| Recommendation for diacetyl tartaric acid esters of mono- and diglycerides usage levels up to: | | | not for fragrance use.
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| |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 22 |
| Click here to view publication 22 |
| | average usual ppm | average maximum ppm |
| baked goods: | 6.00000 | 100.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 6.00000 | 20.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | 6.00000 | 200.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 60.00000 | 400.00000 |
| 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: | 2.30000 | 15.00000 |
| snack foods: | 0.20000 | 40.00000 |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
| European Food Safety Authority (EFSA) reference(s): |
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
View page or View pdf |
Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
View page or View pdf |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| National Institute of Allergy and Infectious Diseases: | Data |
| | glycerides, C8-21 and C8-21-unsatd. mono- and di-, 2-(acetyloxy)-3-hydroxybutanedioates 2,3-bis(acetyloxy)butanedioates |
| Chemidplus: | 0100085390 |
| Chemidplus: | 0308068420 |
References:
| | glycerides, C8-21 and C8-21-unsatd. mono- and di-, 2-(acetyloxy)-3-hydroxybutanedioates 2,3-bis(acetyloxy)butanedioates |
| Canada Domestic Sub. List: | 100085-39-0 |
| Pubchem (sid): | 135302728 |
| Canada Domestic Sub. List: | 308068-42-0 |
| Pubchem (cas): | 308068-42-0 |
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | DATEM | | | diacetyl tartaric acid glycerides | | | diacetyltartaric and fatty acid esters of glycerol | | mono- and - | diglycerides diacetyl tartaric acid esters |
Articles:
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