lactoyl ethanolamine
lactamide, N-(2-hydroxyethyl)-

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  Product(s):
  5422-34-4 N-(2-Hydroxyethyl)lactamide

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  Product(s):
  H0378 N-(2-Hydroxyethyl)lactamide >98.0%(GC)
  SDS

Name: 2-hydroxy-N-(2-hydroxyethyl)propanamide 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, Edge or firefox) Name: 2-hydroxypropanoic acid - 2-aminoethanol (1:1) CAS Number: 68815-69-0 3D/inchi % from: 6.00% to 8.00% FDA UNII: Search Molecular Weight: 151.16241000 Formula: C5 H13 N O4 NMR Predictor: Predict (works with chrome, Edge 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) sds 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 (05.3): - - 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 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 FL cream   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)-   Articles:   None found yet. 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Notes: Use 0.5%-15%. dye solvent in vital staining. Used as a food additive [EAFUS]