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lactamide, N-(2-hydroxyethyl)-
Notes:
Use 0.5%-15%. dye solvent in vital staining. Used as a food additive [EAFUS]
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BOC Sciences Best of Chemicals Supplier Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds. BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services. BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies. Email: Marketing US Email: Marketing Email: Sales US Email: Sales Voice: 1-631-485-4226 Fax: 1-631-614-7828 US Voice: 1-631-485-4226 US Fax: 1-631-614-7828 Europe 44-203-286-1088 Facebook Twitter Linkedin Blog Get the App! Product(s): 5422-34-4 N-(2-Hydroxyethyl)lactamide
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Penta International Corporation Chemistry innovation At Penta, our products and services help businesses do business better. For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes. US Email: Technical Services US Email: Sales US Voice: (973) 740-2300 US Fax: (973) 740-1839 Product(s): 12-08250 N-LACTOYL ETHANOLAMINE
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TCI AMERICA Moving Your Chemistry Forward We continuously strive to advance our technology. With East & West Coast distribution centers, count on TCI to deliver products quickly and reliably. Over 30,000 Reagents available today in benchtop to bulk quantities. We also offer custom synthesis solutions. Sign up for a TCI account today for fast and free shipping! Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 70 years of synthesis experience and multi-purpose plants enable TCI to offer more than 30,000 products as well as custom synthesis. US Email: Sales Email: Technical Support Voice: 1-800-423-8616 Fax: 1- 888-520-1075 Facebook Twitter Instagram Linkedin Product(s): H0378 N-(2-Hydroxyethyl)lactamide >98.0%(GC)
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| CAS Number: | 5422-34-4 |  3D/inchi
|
| % from: | 90.00% to 94.00% | |
| ECHA EINECS - REACH Pre-Reg: | 226-546-1 | |
| FDA UNII: | 900T44YNC7 | |
| Nikkaji Web: | J60.793B | |
| Beilstein Number: | 1702912 | |
| MDL: | MFCD00037805 | |
| XlogP3-AA: | -1.40 (est) | |
| Molecular Weight: | 133.14727000 | |
| Formula: | C5 H11 N O3 | |
| BioActivity Summary: | listing | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| CAS Number: | 68815-69-0 |  3D/inchi
|
| % from: | 6.00% to 8.00% | |
| Molecular Weight: | 151.16241000 | |
| Formula: | C5 H13 N O4 | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| EFSA/JECFA Comments: | (Flavour Industry, 2008). CASrn refers to the racemate. Register name or CASrn to be changed accordingly. | |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 1774 N-lactoyl ethanolamine |
| DG SANTE Food Flavourings: | 16.103 propanamide, 2-hydroxy-N-(2-hydroxyethyl)- |
| FEMA Number: | 4256 N-lactoyl ethanolamine |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 5422-34-4 ; N-LACTOYL ETHANOLAMINE |
Physical Properties:
| Appearance: | pale yellow to brown clear viscous liquid (est) |
| Assay: | 99.00 to 100.00 % sum of isomers |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.18500 to 1.19600 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 9.860 to 9.952 |
| Refractive Index: | 1.48100 to 1.49100 @ 20.00 °C. |
| Boiling Point: | 380.00 °C. @ 760.00 mm Hg |
| Flash Point: | 363.00 °F. TCC ( 183.80 °C. ) (est) |
| logP (o/w): | -1.268 (est) |
| Soluble in: | |
| water, 1e+006 mg/L @ 25 °C (est) | |
Organoleptic Properties:
| Odor Strength: | low |
| Flavor Type: roasted | |
| cooked roasted | |
| Taste Description: | cooked roasted |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| CosIng: | cosmetic data |
| Cosmetic Uses: |
antistatic agents hair conditioning humectants skin conditioning |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| Propanamide,2-hydroxy-N-(2-hydroxyethyl)- |
| BOC Sciences |
| For experimental / research use only. |
| N-(2-Hydroxyethyl)lactamide |
| Croda |
| Incromectant LMEA
Activity: 100% |
| Penta International |
| N-LACTOYL ETHANOLAMINE |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| N-(2-Hydroxyethyl)lactamide |
| TCI AMERICA |
| For experimental / research use only. |
| N-(2-Hydroxyethyl)lactamide >98.0%(GC) |
| Universal Preserv-A-Chem Inc. |
| LACTAMIDE MEA
Odor: characteristic Use: Is a surfactant that can also act as a thickener, foam booster, and stabilizer. Is used in cosmetic applications. |
Safety Information:
| Preferred SDS: View | |
| Hazards identification | |
| 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 | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
|
intraperitoneal-mouse LD50 16300 mg/kg CARDIAC: OTHER CHANGES VASCULAR: OTHER CHANGES Arzneimittel-Forschung. Drug Research. Vol. 28, Pg. 1579, 1978. | |
| Dermal Toxicity: | |
|
subcutaneous-mouse LD50 23600 mg/kg Arzneimittel-Forschung. Drug Research. Vol. 9, Pg. 711, 1959. subcutaneous-rat LD50 24000 mg/kg Arzneimittel-Forschung. Drug Research. Vol. 9, Pg. 711, 1959. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavoring agents | ||
| Recommendation for lactoyl ethanolamine usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 24.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 10.00 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 27000 (μg/person/day) | ||
| Threshold of Concern: | 1800 (μg/person/day) | ||
| Structure Class: | I | ||
| 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: 23. Update in publication number(s): 24 | |||
| Click here to view publication 23 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 50.00000 | 200.00000 | |
| beverages(nonalcoholic): | 50.00000 | 200.00000 | |
| beverages(alcoholic): | 50.00000 | 200.00000 | |
| breakfast cereal: | 50.00000 | 200.00000 | |
| cheese: | 50.00000 | 200.00000 | |
| chewing gum: | 50.00000 | 200.00000 | |
| condiments / relishes: | 50.00000 | 200.00000 | |
| confectionery froastings: | 50.00000 | 200.00000 | |
| egg products: | 50.00000 | 200.00000 | |
| fats / oils: | 50.00000 | 200.00000 | |
| fish products: | 50.00000 | 200.00000 | |
| frozen dairy: | 50.00000 | 200.00000 | |
| fruit ices: | 50.00000 | 200.00000 | |
| gelatins / puddings: | 50.00000 | 200.00000 | |
| granulated sugar: | 50.00000 | 200.00000 | |
| gravies: | 50.00000 | 200.00000 | |
| hard candy: | 50.00000 | 200.00000 | |
| imitation dairy: | 50.00000 | 200.00000 | |
| instant coffee / tea: | 50.00000 | 200.00000 | |
| jams / jellies: | 50.00000 | 200.00000 | |
| meat products: | 50.00000 | 200.00000 | |
| milk products: | 50.00000 | 200.00000 | |
| nut products: | 50.00000 | 200.00000 | |
| other grains: | 50.00000 | 200.00000 | |
| poultry: | 50.00000 | 200.00000 | |
| processed fruits: | 50.00000 | 200.00000 | |
| processed vegetables: | 50.00000 | 200.00000 | |
| reconstituted vegetables: | 50.00000 | 200.00000 | |
| seasonings / flavors: | 50.00000 | 200.00000 | |
| snack foods: | 50.00000 | 200.00000 | |
| soft candy: | 50.00000 | 200.00000 | |
| soups: | 50.00000 | 200.00000 | |
| sugar substitutes: | 50.00000 | 200.00000 | |
| sweet sauces: | 50.00000 | 200.00000 | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 50.00000 | 200.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 50.00000 | 200.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 50.00000 | 200.00000 | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 50.00000 | 200.00000 | |
| Chewing gum (05.0): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 50.00000 | 200.00000 | |
| Bakery wares (07.0): | 50.00000 | 200.00000 | |
| Meat and meat products, including poultry and game (08.0): | 50.00000 | 200.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 50.00000 | 200.00000 | |
| Eggs and egg products (10.0): | 50.00000 | 200.00000 | |
| Sweeteners, including honey (11.0): | 50.00000 | 200.00000 | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 50.00000 | 200.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 50.00000 | 200.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 50.00000 | 200.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 50.00000 | 200.00000 | |
| Ready-to-eat savouries (15.0): | 50.00000 | 200.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 50.00000 | 200.00000 | |
Safety References:
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): | |
| Scientific Opinion on Flavouring Group Evaluation 40: An aromatic derivative of 2-hydroxy-propionamide. Chemical group 16 View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA View page or View pdf | |
| (FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting) View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting) View page or View pdf | |
| EPI System: | View |
| Chemical Carcinogenesis Research Information System: | Search |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 5422-34-4 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 95457 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 2-hydroxy-N-(2-hydroxyethyl)propanamide | |
| Chemidplus: | 0005422344 |
| RTECS: | OD2400000 for cas# 5422-34-4 |
| 2-hydroxypropanoic acid - 2-aminoethanol (1:1) | |
| Chemidplus: | 0068815690 |
References:
| 2-hydroxy-N-(2-hydroxyethyl)propanamide | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 95457 |
| Pubchem (sid): | 135053626 |
| 2-hydroxypropanoic acid - 2-aminoethanol (1:1) | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 11275112 |
| Pubchem (sid): | 42354579 |
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB32356 |
| FooDB: | FDB009682 |
| Export Tariff Code: | 2922.39.5000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Potential Blenders and core components note
| For Odor | ||
| For Flavor | ||
| No flavor group found for these | ||
| 3,6- | diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri | FL |
| 3-( | ethyl thio) butanol | FL |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
| 1- | phenyl-3(5)-propyl pyrazole | FL |
| 3-iso | propenyl pentane dioic acid | FL |
| 5- | acetyl-2,3-dihydro-1,4-thiazine | FL |
| S- | allyl-laevo-cysteine | FL |
| (±)-3-( | methyl thio) heptanal | FL |
| 3-( | methyl thio) methyl thiophene | FL |
| 2- | methyl-1-methyl thio-2-butene | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL | |
| meaty | ||
| propyl 2-mercaptopropionate | FL | |
| nutty | ||
| 2- | butyl-2-butenal | FL |
| roasted | ||
| lactoyl ethanolamine phosphate | FL | |
| sulfurous | ||
| 2,4,6- | trithiaheptane 10% in triacetin | FL |
Potential Uses:
| antistatic agents | ||
| cream | FL | |
| hair conditioning | ||
| humectants | ||
| lotions | ||
| shampoo | ||
| skin conditioning |
Occurrence (nature, food, other): note
| found in nature |
Synonyms:
| (2R)-2- | hydroxy-N-(2-hydroxyethyl) propanamide |
| 2- | hydroxy-N-(2-hydroxyethyl) propanamide |
| 2- | hydroxy-N-(2-hydroxyethyl)propanamide |
| N- | hydroxyethyl lactamide |
| N-2- | hydroxyethyl lactamide |
| N-(2- | hydroxyethyl) lactamide |
| N-(beta- | hydroxyethyl) lactamide |
| N-(2- | hydroxyethyl)lactamide |
| N-2- | hydroxyethyllactamide |
| incromectant LMEA | |
| incromectant LMEA-100 | |
| lactamide MEA | |
| lactamide, N-(2-hydroxyethyl)- | |
| 2- | lactamidoethanol |
| lactic acid monoethanol amide | |
| lactic acid monoethanolamide | |
| lactonyl ethanol amine | |
| N- | lactoyl ethanol amine |
| lactoyl ethanolamine | |
| N- | lactoyl ethanolamine |
| N- | lactoylethanolamine |
| propanamide, 2-hydroxy-N-(2-hydroxyethyl)- | |
| propanamide,2-hydroxy-N-(2-hydroxyethyl)- |