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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 260.00 to 261.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.012000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 233.00 °F. TCC ( 111.50 °C. ) (est)
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| logP (o/w): | 0.523 (est) |
| Soluble in: |
| | alcohol | | | water, 3.944e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| Axsyn |
| For experimental / research use only. |
| 4H-1,3,5-Dithiazine,dihydro-2,4,6-trimethyl-
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| BOC Sciences |
| For experimental / research use only. |
| 2,4,6-Trimethyl-1,3,5-dithiazine
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| Parchem |
| 2,4,6-trimethyl dihydro-1,3,5-dithiazine
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| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the Chemical Sources Association |
Safety Information:
| |
| 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: |
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Not determined
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| Dermal Toxicity: |
|
Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for 2,4,6-trimethyl dihydro-1,3,5-dithiazine usage levels up to: | | | not for fragrance use.
|
| |
| 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: 20 |
| Click here to view publication 20 |
| | average usual ppm | average maximum ppm |
| baked goods: | 8.00000 | 16.00000 |
| beverages(nonalcoholic): | 3.00000 | 6.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 0.07000 | 0.35000 |
| cheese: | - | - |
| chewing gum: | 10.00000 | 20.00000 |
| condiments / relishes: | 3.00000 | 6.00000 |
| confectionery froastings: | - | - |
| egg products: | 4.00000 | 8.00000 |
| fats / oils: | 0.35000 | 3.50000 |
| fish products: | 0.35000 | 3.50000 |
| frozen dairy: | 4.00000 | 8.00000 |
| fruit ices: | 3.00000 | 6.00000 |
| gelatins / puddings: | 3.00000 | 6.00000 |
| granulated sugar: | - | - |
| gravies: | 4.00000 | 8.00000 |
| hard candy: | 5.00000 | 10.00000 |
| imitation dairy: | 3.00000 | 6.00000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 3.00000 | 6.00000 |
| milk products: | 3.00000 | 6.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 0.20000 | 2.00000 |
| processed fruits: | - | - |
| processed vegetables: | 0.20000 | 2.00000 |
| reconstituted vegetables: | 0.20000 | 2.00000 |
| seasonings / flavors: | 200.00000 | 500.00000 |
| snack foods: | 3.00000 | 6.00000 |
| soft candy: | 4.00000 | 8.00000 |
| soups: | 4.00000 | 8.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (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
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Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
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Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf
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Statement on List of Representative Substances for Testing.
The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
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| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :12518 |
| National Institute of Allergy and Infectious Diseases:Data |
| 2,4,6-trimethyl-1,3,5-dithiazinane |
| Chemidplus:0086241909 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5,6- | dihydro-2,4,6-trimethyl-1,3,5-dithiazine | | 4H-1,3,5- | dithiazine, dihydro-2,4,6-trimethyl- | | 4H-1,3,5- | dithiazine, dihydro-2,4,6-trimethyl-, | | 4H-1,3,5- | dithiazine, dihydro-2,4,6-trimethyl-, (2a,4a,6a)- | | 1,3,5- | dithiazine, perhydro-2,4,6-trimethyl | | 2,4,6- | trimethyl-1,3,5-dithiazinane | | 2,4,6- | trimethyl-1,3,5-Dithiazine | | 2,4,6- | trimethyl-5H-1,3,5-dithiazine | | 2,4,6- | trimethyldihydro-1,3,5-dithiazine |
Articles:
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3D/inchi
