We have found
46590
results matching your criteria.
Please wait while we search...
(Z)-oleic acid
General Material Information
| Preferred name | (Z)-oleic acid |
| Trivial Name | Oleic acid |
| Short Description | (Z)-9-octadecenoic acid |
| Formula | C18 H34 O2 |
| CAS Number | 112-80-1 |
| FEMA Number | 2815 |
| Flavis Number | 8.013 |
| ECHA Number | 204-007-1 |
| FDA UNII | 2UMI9U37CP |
| Nikkaji Number | J2.460K |
| Beilstein Number | 1726542 |
| MDL | MFCD00064242 |
| COE Number | 13 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 333 (Z)-oleic acid |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 112-80-1 ; OLEIC ACID |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| (Z)-octadec-9-enoic acid | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 112-80-1 |
| Pubchem (cid): | 445639 |
| Pubchem (sid): | 134973687 |
| Flavornet: | 112-80-1 |
| Pherobase: | View |
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 |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEBI: | View |
| CHEMBL: | View |
| Golm Metabolome Database: | Search |
| UM BBD: | Search |
| KEGG (GenomeNet): | C00712 |
| HMDB (The Human Metabolome Database): | HMDB00207 |
| FooDB: | FDB012858 |
| YMDB (Yeast Metabolome Database): | YMDB00131 |
| Export Tariff Code: | 2916.15.1000 |
| FDA Listing of Food Additive Status: | View |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 282.46737670898 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.339 to 7.414 |
| Refractive Index | 1.4595 to 1.464 @ 20 °C |
| Melting Point | 13 to 14°C @ 760 mm Hg |
| Boiling Point | 194 to 195°C @ 1.2 mm Hg |
| Vapor Pressure | 1 mmHg @ 176 °C |
| Flash Point TCC Value | 112.78 °C TCC |
| logP (o/w) | 7.698 est |
| Solubility | |
| paraffin oil | Yes |
| water, 0.01151 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Fatty | |
| fatty, waxy, lard, fried, oily, tallow, savory | |
| Odor strength | low |
| General comment | At 100.00 %. faint fatty waxy lard fried |
| Mosciano, Gerard P&F 26, No. 3, 80, (2001) | At 5.00 %. Oily, waxy with lard and tallow notes. It has a fried savory nuance |
| Flavor Type: Fatty | |
| fatty, vegetable, oily, lard, tallow, fried, potato | |
| Mosciano, Gerard P&F 26, No. 3, 80, (2001) | At 10.00 - 20.00 ppm. Fatty, vegetable oil with lard and tallow nuances of french fried potatoes |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Orris |
| Flavoring purposes | Cheese blue cheese , Cheese cheddar cheese , Cheese swiss cheese , Peanut , Peanut butter |
| Other purposes | Emollients , Emulsifying agents |
| Cosmetic purposes | Skin conditioning - emollient , Surfactant - emulsifying |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. 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-rat LD50 25000 mg/kg Toksikologicheskii Vestnik. Vol. (1), Pg. 39, 2000. oral-rat LD50 > 5000 mg/kg (Moreno, 1977b) oral-rat LD50 > 19000 mg/kg LD50 was > 21.5 ml for ocadecanoic acid (75 % oleic acid) and octadecadienoic acid (53 % linoleic acid, 23 % oleic acid). (Briggs et al., 1976) intraperitoneal-mouse LD50 282 mg/kg Yakugaku Zasshi. Journal of Pharmacy. Vol. 104, Pg. 793, 1984. oral-mouse LD50 28000 mg/kg Toksikologicheskii Vestnik. Vol. (1), Pg. 39, 2000. intravenous-mouse LD50 230 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961. intravenous-rabbit LD > 55 mg/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES American Review of Respiratory Disease. Vol. 137(Suppl), Pg. 226, 1988. intravenous-rat LD50 2400 ug/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES LUNGS, THORAX, OR RESPIRATION: ACUTE PULMONARY EDEMA American Journal of Pathology. Vol. 103, Pg. 376, 1981. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| thickeners, gelling agents, stabalizers and emulsifiers | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for (Z)-oleic acid usage levels up to: | |||
| 6.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 830.00 (μg/capita/day) | ||
| 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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 25.00000 | |
| beverages(nonalcoholic): | 0.25000 | 0.40000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 0.02000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 30.00000 | |
| fruit ices: | - | 30.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 3.50000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4 View page or View pdf |
| 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 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 View page or View pdf |
| Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - 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 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - 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 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 71: Consideration of aliphatic, linear, alpha,beta-unsaturated carboxylic acids and related esters View page or View pdf |
| Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) View page or View pdf |
| Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) View page or View pdf |
| Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species View page or View pdf |
| Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf |
| Re-evaluation of fatty acids (E 570) as a food additive View page or View pdf |
| EPI System: View |
| ClinicalTrials.gov:search |
| NIOSH International Chemical Safety Cards:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):112-80-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :445639 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| (Z)-octadec-9-enoic acid |
| Chemidplus:0000112801 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:112-80-1 |