EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

ethyl paraben
ethyl 4-hydroxybenzoate

Supplier Sponsors

CAS Number: 120-47-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-399-4
FDA UNII: 14255EXE39
Nikkaji Web:J2.917C
Beilstein Number:1101972
MDL:MFCD00002353
XlogP3:2.50 (est)
Molecular Weight:166.17630000
Formula:C9 H10 O3
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:antioxidants and preservatives
 
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
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
EU SANCO Ethyl-p-hydroxybenzoate View - review
JECFA Food Additive: Ethyl p-Hydroxybenzoate
GSFA Codex: Ethyl para-hydroxybenzoate (214)
DG SANTE Food Flavourings:09.367 ethyl 4-hydroxybenzoate
DG SANTE Food Additives:ethyl 4-hydroxybenzoate
DG SANTE Food Contact Materials:ethyl 4-hydroxybenzoate
FDA Mainterm (IAUFC):120-47-8 ; ETHYLPARABEN
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 118.00 °C. @ 760.00 mm Hg
Boiling Point: 298.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.001000 mmHg @ 25.00 °C. (est)
Flash Point: 248.00 °F. TCC ( 120.00 °C. )
logP (o/w): 2.470
Soluble in:
 alcohol
 water, 1894 mg/L @ 25 °C (est)
 water, 885 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Strength:low
Odor Description:at 100.00 %. mild phenolic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: preservatives
 
Suppliers:
Acme-Hardesty
Ethyl Paraben
Odor: characteristic
Use: Antimicrobial Preservative Used in Cosmetics and Personal Care.
Alfa Biotechnology
For experimental / research use only.
Ethylparaben 98%
BOC Sciences
For experimental / research use only.
Ethylparaben
Coompo
For experimental / research use only.
Ethylparaben from Plants ≥96%
ECSA Chemicals
ETHYL PARABEN
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
EMD Millipore
For experimental / research use only.
Ethyl 4-hydroxybenzoate
ExtraSynthese
For experimental / research use only.
Ethyl-4-hydroxybenzoate (HPLC) ≥99%
Foodchem International
Ethyl Paraben
Glentham Life Sciences
Ethyl 4-hydroxybenzoate
HallStar
CoSept(tm) E
Odor: characteristic
Use: CoSept E provides the good performance against Gram positive bacteria exhibited by all the parabens and has the same limitations regarding pH range (acidic only), system compatibility (avoid high levels of ethoxylates) and water solubility (limited). Ethylparaben has been used in combination with Propylparaben in oral preparations for controlling fermentative action. It can be used alone, but is generally used at 0.10 to 0.25% levels with other CoSepts as the antifungal portion of the preservative system.
Inoue Perfumery
ETHYL 4-HYDROXY BENZOATE
Kingyoung Bio Technical
Ethylparaben
Kraft Chemical
Ethyl Paraben
Nanjing Jiancheng Chemical
Ethylparaben(Nipagin A)
Odor: characteristic
Use: Ethylparaben is mainly used as antiseptics in cosmetics, food and medicine. It is also can be used as feed preservatives and antiseptic for bacteria.
Penta International
ETHYL-P-HYDROXYBENZOATE NF GRADE
Penta International
ETHYL-p-HYDROXYBENZOATE
Santa Cruz Biotechnology
For experimental / research use only.
Ethyl Paraben
Sigma-Aldrich: Aldrich
For experimental / research use only.
Ethyl 4-hydroxybenzoate ReagentPlus®, 99%
Sinofi Food Ingredients
Ethylparaben
Odor: characteristic
Use: Preservative, Cosmetics, Feed, Pharmaceutical, Soft Drink, Alcohol Beverage, Beverage Powder, Fruit Juice, Puddings, Sauces, Baking Food, Sauage, Flavoring Agent.
TCI AMERICA
For experimental / research use only.
Ethyl 4-Hydroxybenzoate >99.0%(GC)(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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:
oral-rabbit LD50 5000 mg/kg
(Sabalitschka & Neufeld-Crzellitzer,1954)

oral-rat LD > 200 mg/kg
Acta Obstetrica et Gynaecologica Japonica, English Edition. Vol. 22, Pg. 94, 1975.

gavage-rat LD50 [sex: F] 4300 mg/kg
(CTFA, 1980b)

oral-mouse LD50 8000 mg/kg
(Sokol, 1952)

oral-mouse LD50 6008 mg/kg
(Sado, 1973)

oral-dog LD50 5000 mg/kg
(Sabalitschka & Neufeld-Crzellitzer, 1954)

oral-dog LD50 5000 mg/kg
FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 81, 1974.

oral-guinea pig LD50 2000 mg/kg
FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 81, 1974.

intraperitoneal-mouse LD50 520 mg/kg
Drug Standards. Vol. 20, Pg. 89, 1952.

oral-mouse LD50 3000 mg/kg
Bromatologia i Chemia Toksykologiczna. Vol. 14, Pg. 301, 1981.

oral-rabbit LD50 5000 mg/kg
FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 81, 1974.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
antioxidants and preservatives
Recommendation for ethyl paraben usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 10.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):120-47-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8434
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WGK Germany:1
ethyl 4-hydroxybenzoate
Chemidplus:0000120478
RTECS:DH2190000 for cas# 120-47-8
 
References:
 ethyl 4-hydroxybenzoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:120-47-8
Pubchem (cid):8434
Pubchem (sid):134975046
 
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 Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
KEGG (GenomeNet):D01647
HMDB (The Human Metabolome Database):HMDB32573
FooDB:FDB010510
YMDB (Yeast Metabolome Database):YMDB01688
Export Tariff Code:2918.29.7500
FDA Listing of Food Additive Status:View
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•trade names: aseptoform e, bobomold oe, easeptol, ethyl butex, ethyl parasept, mycoten, napagin a, nipagina a, nipazin a, sobrol a, solbrol a, and tegosept e. •esters are usually sold in form which contains free phenolic groupparaben esters
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 preservatives
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 benzoic acid, 4-hydroxy-, ethyl ester
4-carbethoxyphenol
p-carbethoxyphenol
para-carbethoxyphenol
 ethyl 4-hydroxybenzoate
 ethyl p-hydroxybenzoate
 ethyl para-hydroxybenzoate
 ethyl-4-hydroxybenzoate
 ethyl-p-hydroxybenzoate
 ethyl-para-hydroxybenzoate
 ethylparaben
4-hydroxy-benzoic acid ethyl ester
4-hydroxybenzoic acid ethyl ester
p-hydroxybenzoic acid ethyl ester
para-hydroxybenzoic acid ethyl ester
4-hydroxybenzoic acid ethylester
 
 
Notes:
Antimicrobial agent, preservative. Present in red wine, white wine and sake
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