Category:flavor enhancers, umami taste enhancer
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white powder (est) |
Assay: | 99.00 to 100.00
|
Food Chemicals Codex Listed: | No |
Melting Point: | 79.00 to 80.00 °C. @ 760.00 mm Hg
|
Flash Point: | 32.00 °F. TCC ( 0.00 °C. ) (est)
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logP (o/w): | 1.262 (est) |
Soluble in: |
| alcohol, slightly | | water, 1.3433e+005 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Description:Very slightly milky aroma |
Flavor Type: savory |
savory umami |
Taste Description: savory umami |
Odor and/or flavor descriptions from others (if found). |
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 |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor enhancers, umami taste enhancer |
Recommendation for N-(2,3-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide 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: 26 |
Click here to view publication 26 |
| average usual ppm | average maximum ppm |
baked goods: | 0.50000 | 10.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | 25.00000 | 50.00000 |
cheese: | 5.00000 | 15.00000 |
chewing gum: | - | - |
condiments / relishes: | 10.00000 | 20.00000 |
confectionery froastings: | - | - |
egg products: | 5.00000 | 10.00000 |
fats / oils: | 10.00000 | 20.00000 |
fish products: | 5.00000 | 15.00000 |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 10.00000 | 20.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 5.00000 | 15.00000 |
milk products: | - | - |
nut products: | 5.00000 | 10.00000 |
other grains: | 5.00000 | 10.00000 |
poultry: | 5.00000 | 15.00000 |
processed fruits: | - | - |
processed vegetables: | 5.00000 | 15.00000 |
reconstituted vegetables: | 5.00000 | 10.00000 |
seasonings / flavors: | 25.00000 | 50.00000 |
snack foods: | 25.00000 | 50.00000 |
soft candy: | - | - |
soups: | 10.00000 | 20.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
N1-(2,3- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide | N-(2,3- | dimethoxybenzyl)-N2-[2-(pyridin-2-yl)ethyl]oxalamide | N1-(2,3- | dimethoxybenzyl)-N2-[2-(pyridin-2-yl)ethyl]oxalamide | N'-[(2,3- | dimethoxyphenyl)methyl]-N-[2-(2-pyridyl)ethyl]oxamide |
Articles:
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