Food Thickening Agents are substances added to foods and beverages to increase their viscosity, resulting in a thicker or more gel-like consistency.
Food Thickening Agents play a crucial role in modifying the texture and mouthfeel of a wide range of food products.
Food Thickening Agents are used for various purposes, including improving the stability of emulsions, preventing separation of ingredients, and enhancing the overall sensory experience of the food.

Xanthan Gum: CAS Number: 11138-66-2, Guar Gum: CAS Number: 9000-30-0, Carrageenan: CAS Number: 9000-07-1, Agar-Agar: CAS Number: 9002-18-0, Gelatin: CAS Number: 9000-70-8, Pectin: CAS Number: 9000-69-5, Carboxymethyl Cellulose (CMC): CAS Number: 9004-32-4, Konjac Flour (Glucomannan): CAS Number: 37220-17-0, Locust Bean Gum (Carob Gum): CAS Number: 9000-40-2, Gellan Gum: CAS Number: 71010-52-1, Acacia Gum (Gum Arabic): CAS Number: 9000-01-5, Methylcellulose: CAS Number: 9004-67-5, Polydextrose: CAS Number: 68424-04-4, Sodium Alginate: CAS Number: 9005-38-3, Hyaluronic Acid: CAS Number: 9004-61-9.

Synonyms:
Thickening agent;Rheovis AS 1125,Trees/seeds (exudates/flours), Gum Arabic (E414), Carbo/locust bean gum (E410), Guar gum (E412), Plants (fragments), Pectin (E440), Sodium carboxymethyl cellulose (E466), Seaweeds (cell walls), Agars (E406), Alginates (E400-404), Carrageenans (E407), Microorganisms (fermentations), Gellan gum (E418), Xanthan gum (E415).

A Food Thickening Agents or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Food Thickening Agents may also improve the suspension of other ingredients or emulsions which increases the stability of the product.

Food Thickening Agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients.
Some Food Thickening Agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure.
Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain.

Food Thickening Agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing.
Thickened liquids play a vital role in reducing risk of aspiration for dysphagia patients.
Many other Food Thickening Agents are used as thickeners, usually in the final stages of preparation of specific foods.

These Food Thickening Agents have a flavor and are not markedly stable, thus are not suitable for general use.
However, they are very convenient and effective, and hence are widely used.
Food Thickening Agents may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions.

For example, for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures.
At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability.
If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.

A food thickener is a thickening agent that increases the viscosity of a liquid mix without interfering with its other properties.
Knowing how to thicken food is essential for preparing many recipes; most sauces, gravies, soups, and even desserts are thickened with some kind of starch.
Each Food Thickening Agents has properties best suited for specific recipes.

One of the most commonly used methods for thickening sauces and other recipes is through the gelatinization of starches.
Pure starches have greater Food Thickening Agents power and add less color to a final dish, making them ideal for sauces, puddings, and fillings.
Food Thickening Agents have become an emerging trend for food allergy-conscious bakeries and restaurants.

Food Thickening Agents are particularly important in gluten-free baking because they mimic the "sticky" effects of gluten and create a pleasant texture in baked goods.
Food Thickening Agents tend to be odorless, tasteless, and because they are used in small quantities, contribute few to no calories.
They are derived primarily from natural sources like plants and seaweeds.

Others are produced using bacterial fermentation or chemical modification.
Food Thickening Agents, alginin and carrageenan are polysaccharides extracted from algae, xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, and carboxymethyl cellulose is a synthetic gum derived from cellulose.
Proteins used as food thickeners include collagen, egg whites, and gelatin.

Other Food Thickening Agents act on the proteins already present in a food; for example sodium pyrophosphate, which acts on casein in milk during the preparation of instant pudding.
Food Thickening Agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies.
The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents.

Typical gelling agents include natural gums, starches, pectins, agar-agar and gelatin. Often they are based on polysaccharides or proteins.
Food Thickening Agents produces a very clear gel with light residual taste.
Gelatin sheets disperse easily with no residual taste, but powdered form may have some taste.

Kappa carragreenan may include potassium chloride to improve the gelling process and produces a clear product with very little aftertaste.
Iota carrageenan contains sodium chloride which improves gel formation.
Food Thickening Agents a medium viscosity gel but may have some aftertaste.

High-methoxy pectin is one of the most widely used gelling agents in food processing.
Food Thickening Agents reacts with some sugars and acids and sometimes includes minerals to improve gelling process.
Low-methoxy pectin reacts with calcium, and is used for the preparation of low sugar jams.

Functional flours are produced from specific cereal variety (wheat, maize, rice or other) conjugated to specific heat treatment able to increase stability, consistency and general functionalities.
These functional flours are resistant to industrial stresses such as acidic pH, sterilisation, freeze conditions, and can help food industries to formulate with natural ingredients.
For the final consumer, these ingredients are more accepted because they are shown as "flour" in the ingredient list.

Flour is often used for thickening gravies, gumbos, and stews.
The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash.
Food Thickening Agents must be cooked in thoroughly to avoid the taste of uncooked flour.

Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and stews.
Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups.
Yogurt is popular in Eastern Europe and Middle East for thickening soups.

Soups can also be thickened by adding grated starchy vegetables before cooking, though these will add their own flavour.
Tomato puree also adds thickness as well as flavour.
Egg yolks are a traditional sauce Food Thickening Agents in professional cooking; they have rich flavor and offer a velvety smooth texture but achieve the desired thickening effect only in a narrow temperature range.

Overheating easily ruins such a sauce, which can make egg yolk difficult to use as a thickener for amateur cooks.
Other Food Thickening Agents used by cooks are nuts (including rehan) or glaces made of meat or fish.
Food Thickening Agents derived from corn.

Food Thickening Agents is neutral in flavor and widely used in both sweet and savory dishes.
Extracted from potatoes, Food Thickening Agents is often used as a gluten-free thickening alternative.
Derived from the roots of certain plants, arrowroot is a clear and neutral thickening agent, suitable for use in sauces and desserts.

Commonly used in cooking and baking, wheat flour thickens when heated.
Food Thickening Agents is often used to make roux, a mixture of flour and fat.
A gluten-free alternative to wheat flour, often used in Asian cuisines for thickening.

Derived from animal collagen, gelatin is a versatile thickening agent that forms a gel-like substance when mixed with water.
Food Thickening Agents is commonly used in desserts, gummies, and certain savory dishes.
Food Thickening Agents, pectin is a natural thickening agent used in the production of jams, jellies, and fruit preserves.

A vegetarian alternative to gelatin, Food Thickening Agents is derived from seaweed.
Food Thickening Agents forms a gel when dissolved in hot water and is commonly used in desserts.
Extracted from guar beans, guar gum is a powerful Food Thickening Agents and stabilizer often used in various food products, including sauces and ice creams.

Produced through fermentation, xanthan gum is a polysaccharide that works as a thickening and stabilizing agent in a wide range of food products.
Extracted from seaweed, carrageenan is used as a Food Thickening Agents and gelling agent in dairy products, desserts, and some processed foods.
As mentioned earlier, Food Thickening Agents is a cellulose derivative used as a thickener and stabilizer in various food products.

Extracted from the roots of the cassava plant, tapioca starch is often used as a thickening agent in puddings and sauces.
Many thickening agents require extra care in cooking.
Some starches lose their thickening quality when cooked for too long or at too high a temperature; on the other hand, cooking starches too short or not hot enough might lead to an unpleasant starchy taste or cause water to seep out of the finished product after cooling.

Also, higher viscosity causes foods to burn more easily during cooking.
As an alternative to adding more Food Thickening Agents, recipes may call for reduction of the food's water content by lengthy simmering.
When cooking, it is generally better to add thickener cautiously; if over-Food Thickening Agents, more water may be added but loss of flavour and texture may result.

Food Thickening Agents can be important for people facing medical issues with chewing or swallowing, as foods with a thicker consistency can reduce the chances of choking, or of inhalation of liquids or food particles, which can lead to aspiration pneumonia.
Fumed silica and similar products form stiff microscopic chains or fibers which interlock or agglomerate into a mass, holding the associated liquid by surface tension, but which can separate or slide when sufficient force is applied.
This causes the thixotropic or shear-thinning property (also frequently exhibited by gels), where the viscosity is non-Newtonian and becomes lower as the shearing force or time increases; their usefulness is primarily that the resulting increase in viscosity is large compared to the quantity of silica added.

Food Thickening Agents is generally accepted as safe as a food additive and is frequently used in cosmetics.
Additives such as precipitated silica, fine talc, or chalk also meet the definition of thickening agent in that they increase viscosity and body while not affecting the target property of a mixture.
One of the main use of Food Thickening Agents is in the paint and printing industries, which depend heavily on rheology modifiers, to prevent pigments settling to the bottom of the can, yielding inconsistent results.

Water based formulas would be nearly impossible with the exception of India ink and the few other water-soluble pigments, but these would have very little coverage and at best would stain wood slightly.
All modern paints and inks will have some pigment added at the factory for opacity and to control the specularity of the finish, from matte to high gloss, dependent on thickener used, but more so on the size of the particles added as opacity modifier.
Particle sizes of 1 µm and below will be the limit of high gloss, probably confined to luxury automotive coatings, and about 100 µm particulates will make a bumpy surface on the microscopic scale, which scatters light and makes the surface appear matte.

Food Thickening Agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste.
They provide body, increase stability, and improve suspension of added ingredients.
Derived from the seeds of the Plantago ovata plant, psyllium husk is a soluble fiber that can be used as a thickening agent in certain food products and is also known for its health benefits.

Extracted from the root of the konjac plant, konjac flour is a low-calorie thickening agent that forms a gel when mixed with water.
Food Thickening Agents is used in some Asian cuisines and as a dietary supplement.
Obtained from the seeds of the carob tree, locust bean gum is a natural Food Thickening Agents and gelling agent often used in the food industry, including dairy products and ice cream.

Produced through bacterial fermentation, Food Thickening Agents is a versatile thickening and gelling agent used in a variety of food applications, including desserts and plant-based products.
Harvested from the sap of the Acacia senegal tree, acacia gum is a natural thickening and stabilizing agent used in the food and beverage industry.
A derivative of cellulose, methylcellulose is a non-caloric thickening agent that undergoes reversible gelation.

Food Thickening Agents is used in culinary applications and as a vegetarian alternative to gelatin.
A synthetic polymer of glucose, polydextrose is used as a low-calorie bulking and thickening agent in various food products, including baked goods and dairy.
Whey protein can be used as a Food Thickening Agents in certain liquid-based products, providing both thickness and protein content.

This category includes various thickening agents like carrageenan, guar gum, xanthan gum, and others, which are often used individually or in combination to achieve specific textures and properties in food products.
Starches that have undergone physical or chemical modifications to enhance their thickening properties.
They are commonly used in the food industry for their stability and versatility.

Uses:
A variety of hydrophilic substances act as Food Thickening Agents to increase the viscosity of liquid mixtures and solutions, and their emulsifying properties.
Thus, these Food Thickening Agents aid in maintaining the stability of the mixtures or solutions.
Four types of Food Thickening Agents are known: (a) starches, gums, casein, gelatin and phytocolloids, (b) semi-synthetic cellulose derivatives like carbon methyl cellulose, (c) polyvinyl alcohol and carboxy vinylates, and (d) bentonite, silicates and colloidal silica.

The first group is widely used in the food industry especially in ice creams, confectionaries, gravies, etc.
The other major consumers, are in the paper, adhesive, textile and detergent industries.
Food Thickening Agents used in cosmetics or personal hygiene products include viscous liquids such as polyethylene glycol, synthetic polymers such as carbomer (a trade name for polyacrylic acid) and vegetable gums.

Some Food Thickening Agents may also function as stabilizers when they are used to maintain the stability of an emulsion.
Some emollients, such as petroleum jelly and various waxes may also function as thickening agents in an emulsion.
Food Thickening Agents like flour, cornstarch, and arrowroot are commonly used to thicken sauces and gravies, providing a smoother and more cohesive texture.

Starches such as cornstarch, potato starch, and rice flour are often used to thicken soups and stews, improving their consistency.
Gelatin, agar-agar, cornstarch, and other Food Thickening Agents are used in desserts such as puddings, custards, and fruit gels to achieve the desired texture.
In baking, flour, cornstarch, and other starches are used to thicken fillings for pies and pastries.

They also contribute to the texture of cakes and cookies.
Food Thickening Agents like guar gum, xanthan gum, and carrageenan are used in the production of dairy products such as yogurt, ice cream, and cream-based sauces.
Xanthan gum, guar gum, and carrageenan are used to stabilize and thicken certain beverages, such as smoothies, shakes, and fruit juices.

Pectin, a natural Food Thickening Agents found in fruits, is commonly used in the production of jams, jellies, and fruit preserves.
Food Thickening Agents, agar-agar, and gelatin are used in the production of candies and confectionery items to achieve specific textures.
Modified starches and other Food Thickening Agents are used in the production of processed meat products, such as sausages and meat sauces.

Inulin, psyllium husk, and other fiber-based Food Thickening Agents are used in certain dietary and health products to add bulk and improve texture.
Gluten-free flours, such as rice flour and tapioca starch, are used as Food Thickening Agents in gluten-free recipes.
Vegan alternatives like agar-agar and guar gum are used in plant-based products.

Modified starches and other gentle Food Thickening Agents are used in baby food to achieve appropriate texture and consistency.
Modified starches, xanthan gum, and other Food Thickening Agents contribute to the texture and stability of salad dressings, ketchup, and other condiments.
Sodium alginate, agar-agar, and other specialty Food Thickening Agents are used in molecular gastronomy to create unique textures and presentations in food.

Food Thickening Agents, not polyvinylacetate which is used in adhesives such as wood glue.
Food Thickening Agents are dispersed in the paint or ink liquid at an early stage in the mix, as it does not affect rheology unless the pH is low.
Boric acid is usually used to initiate polymerization after the pigment is added (the pigment "grind" stage) and dispersed, the mixture is thickened while stirring to maintain homogeneous consistency.

Often this stage is problematic since air is entrained by all but the lowest shear impellers, which are inadequate for this purpose, instead antifoam additives are used to control air bubbles, which continue to be a benefit during paint application.
Air entrainment during mixing is not unique to PVA—in fact hardly a formula for paint exists that doesn't at least require some care in mixing.
Clays - attapulgite which also disperses suspensions, bentonite (both flocculating and non-flocculating), and other montmorillonite clays.

Usually clays, when dry, exist as a very fine powder, facilitating dispersion and compatibility with other ingredients.
Food Thickening Agents generally make matte surfaces, in spite of their fine particulate nature.
Not only paints and inks, but other industries such as pharmaceutical, construction, and cosmetics, especially hair styling aids and facial detoxifying masks increasingly favor bentonite and attapulgite clays over other rheology modifiers, dispersion aids, opacifying fillers, antifoam, and numerous niche uses which exploit the numerous inherent qualities which have drawn artisans to this material.

Food Thickening Agents are sustainably sourced and do not involve any egregious environmental damage, which were among the cheapest bulk materials until recently, when the pricing went up steadily, following the upsurge in its use pattern.
Food Thickening Agents, are chemically substituted cellulose macromolecules.
The hydroxyl groups are substituted by other functional groups, such as methyl or propyl.

The amount of substitution and molecular weight determine viscosity of the solution, assuming concentration stays the same; adding more also increases viscosity.
Food Thickening Agents like carrageenan, guar gum, and xanthan gum are often used in plant-based milk alternatives (such as almond milk or soy milk) to mimic the texture of traditional dairy milk.
Starches such as cornstarch and tapioca are used to Food Thickening Agents fruit fillings in pies, pastries, and desserts.

Food Thickening Agents are used in the production of ready-to-eat meals, helping to achieve a desirable consistency in dishes like casseroles, curries, and pasta sauces.
Modified starches and gums are commonly used in the production of frozen foods, helping to maintain texture and prevent ice crystal formation.
Certain Food Thickening Agents are used in pet foods to improve the texture and palatability of canned or pouched products.

Inulin, xanthan gum, and other Food Thickening Agents are used in the production of nutritional supplements to enhance the texture of shakes and drinks.
Food Thickening Agents may be used in specialized dietary and medical foods, especially those designed for individuals with swallowing difficulties or specific nutritional needs.
Chefs use various Food Thickening Agents in culinary arts for food texturization, creating foams, gels, and other unique textures in dishes.

Starches, such as cornstarch, are used to Food Thickening Agents pasta sauces, providing a smooth and consistent texture.
Food Thickening Agents are incorporated into functional foods, such as meal replacements or protein bars, to improve their mouthfeel and texture.
Modified starches and gums contribute to the Food Thickening Agents and spreadability of dips and spreads, including hummus and cream cheese.

Modified starches can be used in batter coatings for fried foods to improve adhesion and texture.
Food Thickening Agents like agar-agar and foaming agents are used in molecular gastronomy to create culinary foams with unique textures.
Food Thickening Agents are often used in low-fat or reduced-calorie products to compensate for the reduced fat content and maintain a desirable texture.

Molecular mixologists use Food Thickening Agents to enhance the texture and presentation of cocktails, creating innovative and visually appealing drinks.
Sulfonates - Sodium or calcium salts, good water retention, versatile, and highly efficient.
Gums - guar, xanthan, cellulose, locust bean, and acacia are the main ones.

Saccharides - carrageenan, pullulan, konjac, and alginate, sometimes called hydrocolloids, these Food Thickening Agents are extremely versatile and specific in function—each has a series of grades or types which behave differently, for example kappa carrageenan will form strong gels (potassium activated) but iota carrageenan will not form gels and only thickens.
Modified castor oil - much like cellulose, castor oil has hydroxyl groups, unlike other oils which at most have double bonds, which castor oil also has, but most substitutions occur at the hydroxyl moieties, allowing exotic derivatives with myriad properties.
The most recent advances in rheology modifiers have been in this category. The BASF corporation has a new line based on castor oil derivatives, for example.

Widely used in the cosmetic and skincare industry, hyaluronic acid can also be used as a Food Thickening Agents in some food and beverage formulations.
A soluble fiber extracted from chicory root, inulin can be used as a Food Thickening Agents and provides dietary fiber to the final product.
While primarily used in pharmaceuticals and cosmetics, certain PEG derivatives can be employed as Food Thickening Agents in specific food applications.

Produced by the partial hydrolysis of starch, dextrin is used as a Food Thickening Agents and can also act as a binder in food products.
Often used as a sequestrant and acidifier, GDL can also contribute to the Food Thickening Agents of certain food products.
Obtained from the sap of the Astragalus plant, tragacanth gum is a natural Food Thickening Agents used in the food industry, especially in confectionery.

Extracted from brown seaweed, sodium alginate is used as a Food Thickening Agents and gelling agent, particularly in molecular gastronomy.
Derived from animal connective tissues, collagen can be used as a thickening agent in certain culinary applications.

Various vegetable gums, obtained from plants, are used as thickening agents in the food industry.
Extracted from fenugreek seeds, fenugreek gum is used as a Food Thickening Agents and stabilizing agent in some food applications.

Safety Profile:
Some individuals may be allergic or sensitive to specific Food Thickening Agents.
For example, individuals with sensitivities to gluten should avoid thickening agents derived from wheat, barley, or rye.
In some cases, excessive consumption of certain Food Thickening Agents, especially those high in dietary fiber, may lead to gastrointestinal discomfort, bloating, or flatulence.

Some thickening agents, particularly those high in carbohydrates, can impact blood sugar levels.
Individuals with diabetes or those monitoring their blood sugar levels should be mindful of their intake.

Some commercially available thickening agents, especially in processed foods, may contribute to the overall sodium content of a product.
Excessive sodium intake can be a concern for individuals with certain health conditions.
The sourcing and processing of thickening agents can vary, and there may be concerns about potential contaminants, depending on the quality and origin of the raw materials.

In some cases, Food Thickening Agents are used in combination with other food additives.
Adverse reactions may occur in individuals sensitive to specific additives or when additives are consumed in excess.

Foral AX E Technical Datasheet Foral AX E is an alcohol soluble, fully hydrogenated rosin used as a tackifier. Offers good resistance to oxidation, medium softening point and very light color. Used in assembly, bookbinding, caulks, sealants, contact adhesives, case & carton sealing closings and hot-melt adhesives. Compatible with natural and synthetic waxes, resins, rubber, drying and non-drying alkyds, blow castor oil, ethylcellulose, synthetic elastomers, thermoplastic polymers and copolymers. Foral AX E is also suitable for laminating, non-wovens, non food contact packaging, pressure sensitive adhesives, solvent-borne adhesives, tapes, labels and water-borne adhesives. Product Type Tackifiers > Rosins > Hydrogenated Rosins Chemical Composition Fully hydrogenated rosin Product Status COMMERCIAL Foral AX E - Fully Hydrogenated Rosin Product description Foral AX E fully hydrogenated rosin is a thermoplastic, acidic resin produced by hydrogenating rosin to an exceptionally high degree. It is the palest, most highly stabilized rosin commercially available. Compared with Staybelite™ resin-E partially hydrogenated rosin, a hydrogenated rosin long established and widely used for its pale color and high oxidation resistance, Foral AX E has better initial color and color retention, and even greater resistance to oxidation. It is especially indicated as the tackifier and resin modifier in solvent adhesives and hot-melt applied coatings and adhesives that must excel in these properties. It is also used in UV cured acrylics to improve adhesion to low surface energy substrates. Applications/uses Adhesives/sealants-B&C Bookbinding Caps & lids non-food contact Carpet construction Case and carton closures Commerical printing inks Film modification Hygiene adhesives Labels non food contact Packaging tape Polymer modification Protective coatings Road markings Roofing ingredients Solder flux Solvent borne packaging adhesives Specialty tape Wire/cable Key attributes Alcohol-soluble Compatible with UV acrylic adhesives Excellent resistance to oxidation High acid number Improved adhesion to low surface energy substrates Medium softening point Thermoplastic hydrogenated resin Very light color Foral 85-E CG - Hydrogenated Rosinate Foral™ 85-E CG hydrogenated rosinate is a cosmetic grade resin derived from the esterification of a highly stabilized gum rosin and glycerol. This light amber, thermoplastic resin has excellent resistance to oxidation and discoloration caused by heat and aging. Foral 85-E - Ester of Hydrogenated Rosin Foral™ 85-E ester of hydrogenated rosin is a very pale, thermoplastic ester resin derived from glycerol and a highly stabilized rosin that has outstanding resistance to oxidation, and to discoloration caused by heat and aging. Foral 105-E CG - Hydrogenated Rosinate Foral™ 105-E CG hydrogenated rosinate is a cosmetic grade resin derived from the esterification of a highly stabilized gum rosin and pentaerythritol. This thermoplastic resin has excellent resistance to oxidation and discoloration caused by heat and aging. Foral 105-E - Ester of Hydrogenated Rosin Foral™ 105-E ester of hydrogenated rosin is a pale, thermoplastic ester resin derived from pentaerythritol and a highly stabilized rosin. Foral AX E - Fully Hydrogenated Rosin Foral™ AX-E fully hydrogenated rosin is a thermoplastic, acidic resin produced by hydrogenating rosin to an exceptionally high degree. It is the palest, most highly stabilized rosin commercially available. Foral AX-E Technical Datasheet Fully hydrogenated rosin. Possesses excellent resistance to oxidation and medium softening point. Has better initial color and color retention. Product Type Alkyd Resins > Modified > Rosins Chemical Composition Fully hydrogenated rosin CAS Number 65997-06-0 Foral AX E is a thermoplastic, acidic resin produced by hydrogenating rosin to an exceptionally high degree. It is most highly stabilized rosin. Hydrogenated resin Foral AX Foral AX rosin is a thermoplastic, acidic resin produced by hydrogenating wood rosin to an exceptionally high degree. Key properties It is the palest, most highly stabilized rosin commercially available. Compared with Staybelite resin, a hydrogenated rosin long established and widely used for its pale color and high oxidation stability, Foral AX resin has better initial color and color retention, and even greater resistance to oxidation. Applications Foral AX resin is especially indicated as the tackifier and resin modifier in solvent adhesives and hot melt applied coatings and adhesives that must excel in these properties. Foral AX resin is particularly suited to food contact applications. Tackifier or modifier for the following adhesive systems: hot melt/pressure-sensitive/solvent-based/emulsion-based/sealants Modifier in solvent-based or heat-sealable coatings Component of thermoplastic compounds and hot melt depilatory waxes Plastifier/modifier of natural and synthetic rubber goods Foral AX Foral AX rosin is a thermoplastic, acidic resin produced by hydrogenating wood rosin to an exceptionally high degree. It is the palest, most highly stabilized rosin commercially available. Compared with Staybelite resin, a hydrogenated rosin long established and widely used for its pale color and high oxidation stability, Foral AX resin has better initial color and color retention, and even greater resistance to oxidation. It is especially indicated as the tackifier and resin modifier in solvent adhesives and hot melt applied coatings and adhesives that must excel in these properties. Foral AX resin is particularly suited to food contact applications. Applications Tackifier or modifier for adhesive systems, including: - Hot melt - Pressure sensitive - Solvent - Emulsion - Sealant compounds Modifier in solvent-based or heat-sealable coatings Component of thermoplastic compounds and hot melt depilatory waxes Plasticizer/modifier of natural and synthetic rubber goods Benefits Highest degree of hydrogenation available Exceptional color Excellent heat stability and color retention Good acid functionality Low odor Widely compatible with polymers and solvents Broad regulatory approval General Sales Specifications Softening Point, Ring & Ball, °C minimum 66 Color, USRG rosin scale, maximum XB Acid Number, mg KOH/g, minimum 158 Abietic acid, UV, %, maximum 0.2 Refractive index at 100 °C, maximum 1.4971

FORALYN 5020-F Foralyn 5020-F is the methyl ester of hydrogenated rosin, used as a tackifier. Possesses good cutaneous tolerance and aging characteristics. Exhibits low color, low odor, wide solubility and compatibility range. Used in bookbinding, caulks, sealants, contact adhesives, hot-melt adhesives, laminating, non-wovens, non food contact packaging and pressure sensitive adhesives. Applicable for solvent-borne adhesives, tapes, labels, water-borne adhesives, case and carton sealing closings. Compatible with nitrocellulose, ethylcellulose, chlorinated rubber, PVC, vinyl acetate-chloride copolymers and polyvinyl ethers. Also compatible with water-soluble film-formers as casein and starch, natural and synthetic resins and rubber, asphalt, and waxes. Foralyn 5020-F is incompatible with cellulose acetate and polyvinyl acetate. Foralyn 5020-F CG Hydrogenated Rosinate is a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. This product is applied in depilatory wax, fragrance, lipstick and gloss. Foralyn 5020-F CG Hydrogenated Rosinate acts as a fragrance fixative and excellent plasticizer. Foralyn 5020-F is derived from a natural renewable source. Foralyn 5020-F contributes to adhesion and low vapor pressure. Possesses good oxidative stability and high gloss (high refractive index). Foralyn 5020-F has excellent solubility, compatibility with non-polar and many polar ingredients. Foralyn 5020-F CG Hydrogenated Rosinate is used in depilatory wax, fragrances, lipstick and glosses.Product Description: Foralyn 5020-F Ester of Hydrogenated Rosin, the methyl ester of hydrogenated rosin, is a light amber liquid resin. Being hydrogenated, it has marked resistance to aging. To assure minimum odor of products in which it is used, it is given a special steam-sparging treatment. Foralyn 5020-F Ester of Hydrogenated Rosin is used as a resinous plasticizer or tackifier in finished products such as adhesives, inks, and lacquers. Foralyn 5020-F CG Description of Foralyn 5020-F Foralyn 5020-F CG hydrogenated rosinate, a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. It is used in depilatory wax, fragrance, lipstick and gloss etc. Tag Archives: FORALYN 5020-F Foralyn 5020-F is a light amber liquid resinous tackifier and plasticizer, being hydrogenated, having marked resistance to aging. A consistent mild odor is assured after giving a special steam purification treatment. It is soluble in usual apolar organic solvents, alcohols and ethyl and butyl acetates, has a superior cold resistance ability and may maintain a valid viscosity under -40 deg C circumstance, forms a continuous film on skin, hair or nails. Methanol Ester of Hydrogenated Rosin | Hydrogenated Methyl Abietate | MEHR CAS: 8050-15-5 EINECS: 232-476-2 FEMA: N/A HS.CODE: 380690 Molecular Formula: C19H31COOCH3 Moleclar Weight: N/A Products & Informations of Foralyn 5020-F Foralyn 5020-F a cosmetic-grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, it is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing to both adhesion and gloss. It is the substitute for product. APPLICATIONS & USES of Foralyn 5020-F •Carrier and fixative in fragrance compounds，amber balsam cedar film formers fixer pine skin conditioning viscosity controlling agents woody •Component in chewing gum base to adjust hardness, plasticity, and chew characteristics •Resin component in adhesives, inks, floor tiles, vinyl plastics, rubber compositions, solder flux, surface active agent and related applications •removed hair wax, Component in Lipstick, lip gloss, depilatory waxes Benefits of Foralyn 5020-F excellent pigment wetting properties high boiling point high refractive index low odor low vapor pressure resistant to oxidation wide solubility and compatibility ranges Packaging of Foralyn 5020-F Iron Drum, 25kg net each, polyvinyl fluoride inner available Iron Drum, 50kg net each, polyvinyl fluoride inner available Iron Drum, 200kg net each, polyvinyl fluoride inner available Preview all the spec of packaging Storage of Foralyn 5020-F store in a cool, well-ventilated area store in a sprinklered warehouse keep container closed when not in use Remark for Foralyn 5020-F The above information is believed to be accurate and presents the best explanation currently available to us. We assume no liability resulting from above content. The technical standards are formulated and revised by customers’ requirement and us, if there are any changes, the latest specification will be executed and confirmed in the contract. Foralyn 5020-F - Ester of Hydrogenated Rosin Product description of Foralyn 5020-F Foralyn 5020-F Ester of Hydrogenated Rosin, the methyl ester of hydrogenated rosin, is a light amber liquid resin. Being hydrogenated, it has marked resistance to aging. To assure minimum odor of products in which it is used, it is given a special steam-sparging treatment. Foralyn 5020-F is used as a resinous plasticizer or tackifier in finished products such as adhesives, inks, and lacquers. Foralyn 5020-F hydrogenated rosin resin Foralyn 5020-F hydrogenated rosin resins are a resin family based on stabilized rosin for adhesives and coatings. They are available with a softening point range from liquid to 110°C. The hydrogenation of Foralyn 5020-F improves its compatibility with adhesive base polymers, in contrast to non-hydrogenated rosin-resins, which results in improved adhesive performance. In particular Foralyn 5020-F hydrogenated rosin resins impart superior adhesion and excellent cohesion to adhesives based on styrenic block copolymers and acrylic polymers, especially at higher temperatures. Methyl Hydrogenated Rosinate. Foralyn 5020-F CG Hydrogenated Rosinate acts as a fragrance fixative and excellent plasticizer. It is derived from a natural renewable source. It contributes to adhesion and low vapor pressure. Possesses good oxidative stability and high gloss (high refractive index). It has excellent solubility, compatibility with non-polar and many polar ingredients. Foralyn 5020-F CG Hydrogenated Rosinate is used in depilatory wax, fragrances, lipstick and glosses. Foralyn 5020-F hydrogenated rosin and rosin esters are a resin family based on stabilized rosin for adhesives and coatings. Foralyn 5020-F are available with a softening point range from liquid to 11°C. The hydrogenation of Foralyn 5020-F improves its compatibility with adhesive base polymers, in contrast to non-hydrogenated rosin-resins, which results in improved adhesive performance. In particular Foralyn 5020-F hydrogenated rosin resins impart superior adhesion and excellent cohesion to adhesives based on styrenic block copolymers and acrylic polymers, especially at higher temperatures. Foralyn 5020-F 90 and Foralyn 5020-F 110 are of special interest due to their exceptional light color, thermal color stability and low oxygen uptake. Foralyn 5020-F CG is particularly suitable for cosmetic, personal care and fragrance applications. Foralyn 5020-F is the methyl ester of hydrogenated rosin, used as a tackifier. Possesses good cutaneous tolerance and aging characteristics. Exhibits low color, low odor, wide solubility and compatibility range. Used in bookbinding, caulks, sealants, contact adhesives, hot-melt adhesives, laminating, non-wovens, non food contact packaging and pressure sensitive adhesives. Applicable for solvent-borne adhesives, tapes, labels, water-borne adhesives, case and carton sealing closings. Compatible with nitrocellulose, ethylcellulose, chlorinated rubber, PVC, vinyl acetate-chloride copolymers and polyvinyl ethers. Also compatible with water-soluble film-formers as casein and starch, natural and synthetic resins and rubber, asphalt, and waxes. Foralyn 5020-F is incompatible with cellulose acetate and polyvinyl acetate. Foralyn 5020-F CG Hydrogenated Rosinate is a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. This product is applied in depilatory wax, fragrance, lipstick and gloss. Foralyn 5020-F is the methyl ester of hydrogenated rosin, used as a tackifier. Possesses good cutaneous tolerance and aging characteristics. Exhibits low color, low odor, wide solubility and compatibility range. Used in bookbinding, caulks, sealants, contact adhesives, hot-melt adhesives, laminating, non-wovens, non food contact packaging and pressure sensitive adhesives. Applicable for solvent-borne adhesives, tapes, labels, water-borne adhesives, case and carton sealing closings. Compatible with nitrocellulose, ethylcellulose, chlorinated rubber, PVC, vinyl acetate-chloride copolymers and polyvinyl ethers. Also compatible with water-soluble film-formers as casein and starch, natural and synthetic resins and rubber, asphalt, and waxes. Foralyn 5020-F is incompatible with cellulose acetate and polyvinyl acetate. Foralyn 5020-F CG Hydrogenated Rosinate Foralyn 5020-F. Foralyn 5020-F CG Hydrogenated Rosinate acts as a fragrance fixative and excellent plasticizer. It is derived from a natural renewable source. Foralyn 5020-F contributes to adhesion and low vapor pressure. Possesses good oxidative stability and high gloss (high refractive index). It has excellent solubility, compatibility with non-polar and many polar ingredients. Foralyn 5020-F CG Hydrogenated Rosinate is used in depilatory wax, fragrances, lipstick and glosses. Foralyn 5020-F CG Hydrogenated Rosinate Properties Product Description: Foralyn 5020-F CG Hydrogenated Rosinate, a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. Foralyn 5020-F Hydrogenated Rosin Esters Foralyn 5020-F hydrogenated rosin and rosin esters are a resin family based on stabilized rosin for adhesives and coatings. They are available with a softening point range from liquid to 11°C. The hydrogenation of Foralyn 5020-F improves its compatibility with adhesive base polymers, in contrast to non-hydrogenated rosin-resins, which results in improved adhesive performance. In particular Foralyn 5020-F hydrogenated rosin resins impart superior adhesion and excellent cohesion to adhesives based on styrenic block copolymers and acrylic polymers, especially at higher temperatures. Foralyn 5020-F Ester of Hydrogenated Rosin, the methyl ester of hydrogenated rosin, is a light amber liquid resin. Being hydrogenated, it has marked resistance to aging. To assure minimum odor of products in which it is used, it is given a special steam-sparging treatment. Foralyn 5020-F is used as a resinous plasticizer or tackifier in finished products such as adhesives, inks, and lacquers. Foralyn 5020-F is the methyl ester of hydrogenated rosin, used as a tackifier. Possesses good cutaneous tolerance and aging characteristics. Exhibits low color, low odor, wide solubility and compatibility range. Used in bookbinding, caulks, sealants, contact adhesives, hot-melt adhesives, laminating, non-wovens, non food contact packaging and pressure sensitive adhesives. Applicable for solvent-borne adhesives, tapes, labels, water-borne adhesives, case and carton sealing closings. Compatible with nitrocellulose, ethylcellulose, chlorinated rubber, PVC, vinyl acetate-chloride copolymers and polyvinyl ethers. Also compatible with water-soluble film-formers as casein and starch, natural and synthetic resins and rubber, asphalt, and waxes. Foralyn 5020-F is incompatible with cellulose acetate and polyvinyl acetate. Foralyn 5020-F CG Hydrogenated Rosinate is a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. This product is applied in depilatory wax, fragrance, lipstick and gloss. Foralyn 5020-F CG Hydrogenated Rosinate acts as a fragrance fixative and excellent plasticizer. Foralyn 5020-F is derived from a natural renewable source. Foralyn 5020-F contributes to adhesion and low vapor pressure. Possesses good oxidative stability and high gloss (high refractive index). Foralyn 5020-F has excellent solubility, compatibility with non-polar and many polar ingredients. Foralyn 5020-F CG Hydrogenated Rosinate is used in depilatory wax, fragrances, lipstick and glosses.Product Description: Foralyn 5020-F Ester of Hydrogenated Rosin, the methyl ester of hydrogenated rosin, is a light amber liquid resin. Being hydrogenated, it has marked resistance to aging. To assure minimum odor of products in which it is used, it is given a special steam-sparging treatment. Foralyn 5020-F Ester of Hydrogenated Rosin is used as a resinous plasticizer or tackifier in finished products such as adhesives, inks, and lacquers. Foralyn 5020-F CG Description of Foralyn 5020-F Foralyn 5020-F CG hydrogenated rosinate, a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. It is used in depilatory wax, fragrance, lipstick and gloss etc. Tag Archives: FORALYN 5020-F Foralyn 5020-F is a light amber liquid resinous tackifier and plasticizer, being hydrogenated, having marked resistance to aging. A consistent mild odor is assured after giving a special steam purification treatment. It is soluble in usual apolar organic solvents, alcohols and ethyl and butyl acetates, has a superior cold resistance ability and may maintain a valid viscosity under -40 deg C circumstance, forms a continuous film on skin, hair or nails. Methanol Ester of Hydrogenated Rosin | Hydrogenated Methyl Abietate | MEHR CAS: 8050-15-5 EINECS: 232-476-2 FEMA: N/A HS.CODE: 380690 Molecular Formula: C19H31COOCH3 Moleclar Weight: N/A Products & Informations of Foralyn 5020-F Foralyn 5020-F a cosmetic-grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, it is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing to both adhesion and gloss. It is the substitute for product. APPLICATIONS & USES of Foralyn 5020-F •Carrier and fixative in fragrance compounds，amber balsam cedar film formers fixer pine skin conditioning viscosity controlling agents woody •Component in chewing gum base to adjust hardness, plasticity, and chew characteristics •Resin component in adhesives, inks, floor tiles, vinyl plastics, rubber compositions, solder flux, surface active agent and related applications •removed hair wax, Component in Lipstick, lip gloss, depilatory waxes Benefits of Foralyn 5020-F excellent pigment wetting properties high boiling point high refractive index low odor low vapor pressure resistant to oxidation wide solubility and compatibility ranges Packaging of Foralyn 5020-F Iron Drum, 25kg net each, polyvinyl fluoride inner available Iron Drum, 50kg net each, polyvinyl fluoride inner available Iron Drum, 200kg net each, polyvinyl fluoride inner available Preview all the spec of packaging Storage of Foralyn 5020-F store in a cool, well-ventilated area store in a sprinklered warehouse keep container closed when not in use Remark for Foralyn 5020-F The above information is believed to be accurate and presents the best explanation currently available to us. We assume no liability resulting from above content. The technical standards are formulated and revised by customers’ requirement and us, if there are any changes, the latest specification will be executed and confirmed in the contract. Foralyn 5020-F - Ester of Hydrogenated Rosin Product description of Foralyn 5020-F Foralyn 5020-F Ester of Hydrogenated Rosin, the methyl ester of hydrogenated rosin, is a light amber liquid resin. Being hydrogenated, it has marked resistance to aging. To assure minimum odor of products in which it is used, it is given a special steam-sparging treatment. Foralyn 5020-F is used as a resinous plasticizer or tackifier in finished products such as adhesives, inks, and lacquers. Foralyn 5020-F hydrogenated rosin resin Foralyn 5020-F hydrogenated rosin resins are a resin family based on stabilized rosin for adhesives and coatings. They are available with a softening point range from liquid to 110°C. The hydrogenation of Foralyn 5020-F improves its compatibility with adhesive base polymers, in contrast to non-hydrogenated rosin-resins, which results in improved adhesive performance. In particular Foralyn 5020-F hydrogenated rosin resins impart superior adhesion and excellent cohesion to adhesives based on styrenic block copolymers and acrylic polymers, especially at higher temperatures. Methyl Hydrogenated Rosinate. Foralyn 5020-F CG Hydrogenated Rosinate acts as a fragrance fixative and excellent plasticizer. It is derived from a natural renewable source. It contributes to adhesion and low vapor pressure. Possesses good oxidative stability and high gloss (high refractive index). It has excellent solubility, compatibility with non-polar and many polar ingredients. Foralyn 5020-F CG Hydrogenated Rosinate is used in depilatory wax, fragrances, lipstick and glosses. Foralyn 5020-F hydrogenated rosin and rosin esters are a resin family based on stabilized rosin for adhesives and coatings. Foralyn 5020-F are available with a softening point range from liquid to 11°C. The hydrogenation of Foralyn 5020-F improves its compatibility with adhesive base polymers, in contrast to non-hydrogenated rosin-resins, which results in improved adhesive performance. In particular Foralyn 5020-F hydrogenated rosin resins impart superior adhesion and excellent cohesion to adhesives based on styrenic block copolymers and acrylic polymers, especially at higher temperatures. Foralyn 5020-F 90 and Foralyn 5020-F 110 are of special interest due to their exceptional light color, thermal color stability and low oxygen uptake. Foralyn 5020-F CG is particularly suitable for cosmetic, personal care and fragrance applications. Foralyn 5020-F is the methyl ester of hydrogenated rosin, used as a tackifier. Possesses good cutaneous tolerance and aging characteristics. Exhibits low color, low odor, wide solubility and compatibility range. Used in bookbinding, caulks, sealants, contact adhesives, hot-melt adhesives, laminating, non-wovens, non food contact packaging and pressure sensitive adhesives. Applicable for solvent-borne adhesives, tapes, labels, water-borne adhesives, case and carton sealing closings. Compatible with nitrocellulose, ethylcellulose, chlorinated rubber, PVC, vinyl acetate-chloride copolymers and polyvinyl ethers. Also compatible with water-soluble film-formers as casein and starch, natural and synthetic resins and rubber, asphalt, and waxes. Foralyn 5020-F is incompatible with cellulose acetate and polyvinyl acetate. Foralyn 5020-F CG Hydrogenated Rosinate is a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. This product is applied in depilatory wax, fragrance, lipstick and gloss. Foralyn 5020-F is the methyl ester of hydrogenated rosin, used as a tackifier. Possesses good cutaneous tolerance and aging characteristics. Exhibits low color, low odor, wide solubility and compatibility range. Used in bookbinding, caulks, sealants, contact adhesives, hot-melt adhesives, laminating, non-wovens, non food contact packaging and pressure sensitive adhesives. Applicable for solvent-borne adhesives, tapes, labels, water-borne adhesives, case and carton sealing closings. Compatible with nitrocellulose, ethylcellulose, chlorinated rubber, PVC, vinyl acetate-chloride copolymers and polyvinyl ethers. Also compatible with water-soluble film-formers as casein and starch, natural and synthetic resins and rubber, asphalt, and waxes. Foralyn 5020-F is incompatible with cellulose acetate and polyvinyl acetate. Foralyn 5020-F CG Hydrogenated Rosinate Foralyn 5020-F. Foralyn 5020-F CG Hydrogenated Rosinate acts as a fragrance fixative and excellent plasticizer. It is derived from a natural renewable source. Foralyn 5020-F contributes to adhesion and low vapor pressure. Possesses good oxidative stability and high gloss (high refractive index). It has excellent solubility, compatibility with non-polar and many polar ingredients. Foralyn 5020-F CG Hydrogenated Rosinate is used in depilatory wax, fragrances, lipstick and glosses. Foralyn 5020-F CG Hydrogenated Rosinate Properties Product Description: Foralyn 5020-F CG Hydrogenated Rosinate, a cosmetic grade resin, is the methyl ester of hydrogenated gum rosin. This liquid resin has good oxidative stability and is given a special steam-sparging treatment to assure minimum odor. With its low odor and low vapor pressure, Foralyn 5020-F CG is particularly useful as a fragrance fixative. It has excellent solubility and compatibility with non-polar and many polar ingredients in cosmetic applications, contributing both adhesion and gloss. Foralyn 5020-F Hydrogenated Rosin Esters Foralyn 5020-F hydrogenated rosin and rosin esters are a resin family based on stabilized rosin for adhesives and coatings. They are available with a softening point range from liquid to 11°C. The hydrogenation of Foralyn 5020-F improves its compatibility with adhesive base polymers, in contrast to non-hydrogenated rosin-resins, which results in improved adhesive performance. In particular Foralyn 5020-F hydrogenated rosin resins impart superior adhesion and excellent cohesion to adhesives based on styrenic block copolymers and acrylic polymers, especially at higher temperatures. Foralyn 5020-F Ester of Hydrogenated Rosin, the methyl ester of hydrogenated rosin, is a light amber liquid resin. Being hydrogenated, it has marked resistance to aging. To assure minimum odor of products in which it is used, it is given a special steam-sparging treatment. Foralyn 5020-F is used as a resinous plasticizer or tackifier in finished products such as adhesives, inks, and lacquers.

formaldehyde; formalin; methanal; formol; Methyl aldehyde; Methylene oxide; Carbonyl hydride cas no: 50-00-0

FORMALDEHYDE 37 % Properties Related Categories Aldehydes, Arbidol, Building Blocks, C1 to C6, Carbonyl Compounds, Cell Biology, Chemical Synthesis, Chemicals for the synthesis of candidate COVID-19 treatments, Fixatives, Hematology and Histology, Organic Building Blocks Less... Quality Level 200 grade ACS reagent vapor density 1.03 (vs air) vapor pressure 52 mmHg ( 37 °C) 52 mmHg ( 37 °C) assay 36.5-38.0% autoignition temp. 572 °F Show More (23) Description General description Formaldehyde (formalin) is produced by oxidation of methanol. It is made of 37% formaldehyde and impurities such as methanol, small amounts of formic acid, aldehydes and ketones. It is used as a denaturant in formaldehyde-agarose gel electrophoresis of RNA.[1][2] Application Formaldehyde solution has been used as a fixing agent to fix cells during immunofluorescence imaging and for cross-linking cells during chromatin immunoprecipitation (ChIP) assay.[7] Formaldehyde solution has been used for cross-linking/fixing of cells in ChIP (chromatin immunoprecipitation) assay.[5][3] It has been used for fixing of cells for imaging.[6][4] Packaging 1, 4 L in glass bottle 25, 100, 4×100, 500, 6×500 mL in glass bottle Physical form This product is a solution of approximately 37% by weight of formaldehyde gas in water. Formaldehyde Formaldehyde (/fərˈmældəhaɪd/ (About this soundlisten) fer-mal-duh-hahyd, also /fɔːrˈmældəhaɪd/ (About this soundlisten) Formaldehitwr-) (systematic name methanal) is a naturally occurring organic compound with the formula CH2O (H−CHO). The pure compound is a pungent-smelling colourless gas that polymerises spontaneously into paraformaldehyde (refer to section Forms below), hence it is stored as an aqueous solution (formalin). It is the simplest of the aldehydes (R−CHO). The common name of this substance comes from its similarity and relation to formic acid. Formaldehyde is an important precursor to many other materials and chemical compounds. In 1996, the installed capacity for the production of formaldehyde was estimated at 8.7 million tons per year.[13] It is mainly used in the production of industrial resins, e.g., for particle board and coatings. In view of its widespread use, toxicity, and volatility, formaldehyde poses a significant danger to human health.[14][15] In 2011, the US National Toxicology Program described formaldehyde as "known to be a human carcinogen". Forms Formaldehyde is more complicated than many simple carbon compounds in that it adopts several diverse forms. These compounds can often be used interchangeably and can be interconverted. Molecular formaldehyde. A colorless gas with a characteristic pungent, irritating odor. It is stable at about 150 °C, but polymerizes when condensed to a liquid. 1,3,5-Trioxane, with the formula (CH2O)3. It is a white solid that dissolves without degradation in organic solvents. It is a trimer of molecular formaldehyde. Paraformaldehyde, with the formula HO(CH2O)nH. It is a white solid that is insoluble in most solvents. Methanediol, with the formula CH2(OH)2. This compound also exists in equilibrium with various oligomers (short polymers), depending on the concentration and temperature. A saturated water solution, of about 40% formaldehyde by volume or 37% by mass, is called "100% formalin". A small amount of stabilizer, such as methanol, is usually added to suppress oxidation and polymerization. A typical commercial grade formalin may contain 10–12% methanol in addition to various metallic impurities. "Formaldehyde" was first used as a generic trademark in 1893 following a previous trade name, "formalin".[19] Main forms of formaldehyde Monomeric formaldehyde (subject of this article). Trioxane is a stable cyclic trimer of formaldehyde. Paraformaldehyde is a common form of formaldehyde for industrial applications. Methanediol, the predominant species in dilute aqueous solutions of formaldehyde. Occurrence Processes in the upper atmosphere contribute up to 90% of the total formaldehyde in the environment. Formaldehyde is an intermediate in the oxidation (or combustion) of methane, as well as of other carbon compounds, e.g. in forest fires, automobile exhaust, and tobacco smoke. When produced in the atmosphere by the action of sunlight and oxygen on atmospheric methane and other hydrocarbons, it becomes part of smog. Formaldehyde has also been detected in outer space (see below). Formaldehyde and its adducts are ubiquitous in living organisms. It is formed in the metabolism of amino acids[which?] and is found in the bloodstream of humans and other primates at concentrations of approximately 0.1 millimolar.[20] Experiments in which animals are exposed to an atmosphere containing isotopically labeled formaldehyde have demonstrated that even in deliberately exposed animals, the majority of formaldehyde-DNA adducts found in non-respiratory tissues are derived from endogenously produced formaldehyde.[21] Formaldehyde does not accumulate in the environment, because it is broken down within a few hours by sunlight or by bacteria present in soil or water. Humans metabolize formaldehyde quickly, converting it to formic acid, so it does not accumulate in the body.[22] Interstellar formaldehyde Main article: Interstellar formaldehyde Formaldehyde appears to be a useful probe in astrochemistry due to prominence of the 110←111 and 211←212 K-doublet transitions. It was the first polyatomic organic molecule detected in the interstellar medium.[23] Since its initial detection in 1969, it has been observed in many regions of the galaxy. Because of the widespread interest in interstellar formaldehyde, it has been extensively studied, yielding new extragalactic sources.[24] A proposed mechanism for the formation is the hydrogenation of CO ice:[25] H + CO → HCO HCO + H → CH2O HCN, HNC, H2CO, and dust have also been observed inside the comae of comets C/2012 F6 (Lemmon) and C/2012 S1 (ISON).[26][27] Synthesis and industrial production Laboratory synthesis Formaldehyde was first reported in 1859 by the Russian chemist Aleksandr Butlerov (1828–86)[28] In his paper, Butlerov referred to formaldehyde as "dioxymethylen" (methylene dioxide) [page 247] because his empirical formula for it was incorrect (C4H4O4). It was conclusively identified by August Wilhelm von Hofmann, who first announced the production of formaldehyde by passing methanol vapor in air over hot platinum wire.[29][30] With modifications, Hoffmann's method remains the basis of the present day industrial route. Solution routes to formaldehyde also entail oxidation of methanol or methyl iodide.[31] Industry Formaldehyde is produced industrially by the catalytic oxidation of methanol. The most common catalysts are silver metal or a mixture of an iron and molybdenum or vanadium oxides. In the commonly used formox process, methanol and oxygen react at ca. 250–400 °C in presence of iron oxide in combination with molybdenum and/or vanadium to produce formaldehyde according to the chemical equation:[13] 2 CH3OH + O2 → 2 CH2O + 2 H2O The silver-based catalyst usually operates at a higher temperature, about 650 °C. Two chemical reactions on it simultaneously produce formaldehyde: that shown above and the dehydrogenation reaction: CH3OH → CH2O + H2 In principle, formaldehyde could be generated by oxidation of methane, but this route is not industrially viable because the methanol is more easily oxidized than methane.[13] Organic chemistry Formaldehyde is a building block in the synthesis of many other compounds of specialised and industrial significance. It exhibits most of the chemical properties of other aldehydes but is more reactive. Self-condensation and hydration Formaldehyde, unlike most aldehydes, oligomerizes spontaneously. The trimer is 1,3,5-trioxane, and the polymer is called paraformaldehyde. Many cyclic oligomers have been isolated. Similarly, formaldehyde hydrates to give the geminal diol methanediol, which condenses further to form oligomers HO(CH2O)nH. Monomeric CH2O is rarely encountered. Oxidation It is readily oxidized by atmospheric oxygen into formic acid. For this reason, commercial formaldehyde is typically contaminated with formic acid. Hydroxymethylation and chloromethylation Formaldehyde is a good electrophile. With good nucleophiles such as thiols, amines, and even amides, no acid catalyst is required. The resulting hydroxymethyl derivatives typically react further. Thus amines give hexahydro-1,3,5-triazines. Similarly, when combined with hydrogen sulfide, it forms trithiane.[32] 3 CH2O + 3 H2S → (CH2S)3 + 3 H2O In the presence of acids, it participates in electrophilic aromatic substitution reactions with aromatic compounds resulting in hydroxymethylated derivatives: ArH + CH2O → ArCH2OH When conducted in the presence of hydrogen chloride, the product is the chloromethyl compound, as described in the Blanc chloromethylation. If the arene is electron-rich, as in phenols, elaborate condensations ensue. With 4-substituted phenols one obtains calixarenes.[33] Phenol results in polymers. Base reactions Cannizzaro reaction in the presence of basic catalysts to produce formic acid and methanol. Uses Industrial applications Formaldehyde is a common precursor to more complex compounds and materials. In approximate order of decreasing consumption, products generated from formaldehyde include urea formaldehyde resin, melamine resin, phenol formaldehyde resin, polyoxymethylene plastics, 1,4-butanediol, and methylene diphenyl diisocyanate.[13] The textile industry uses formaldehyde-based resins as finishers to make Formaldehitbrics crease-resistant.[34] Formaldehyde-based materials are key to the manuFormaldehitcture of automobiles, and used to make components for the transmission, electrical system, engine block, door panels, axles and brake shoes. The value of sales of formaldehyde and derivative products was over $145 billion in 2003, about 1.2% of the gross domestic product (GDP) of the United States and Canada. Including indirect employment, over 4 million people work in the formaldehyde industry across approximately 11,900 plants in the U.S. and Canada.[35][permanent dead link] Two steps in formation of urea-formaldehyde resin, which is widely used in the production of particle board. When treated with phenol, urea, or melamine, formaldehyde produces, respectively, hard thermoset phenol formaldehyde resin, urea formaldehyde resin, and melamine resin. These polymers are common permanent adhesives used in plywood and carpeting. It is used as the wet-strength resin added to sanitary paper products such as (listed in increasing concentrations injected into the paper machine headstock chest) Formaldehitcial tissue, table napkins, and roll towels. They are also foamed to make insulation, or cast into moulded products. Production of formaldehyde resins accounts for more than half of formaldehyde consumption. Formaldehyde is also a precursor to polyfunctional alcohols such as pentaerythritol, which is used to make paints and explosives. Other formaldehyde derivatives include methylene diphenyl diisocyanate, an important component in polyurethane paints and foams, and hexamine, which is used in phenol-formaldehyde resins as well as the explosive RDX. Condensation with acetaldehyde affords pentaerythritol, a chemical necessary in synthesizing PETN, a high explosive.[36] Condensation with phenols gives phenol-formaldehyde resins. Niche uses Disinfectant and biocide An aqueous solution of formaldehyde can be useful as a disinfectant as it kills most bacteria and fungi (including their spores). It is used as an additive in vaccine manuFormaldehitcturing to inactivate toxins and pathogens.[37] Formaldehyde releasers are used as biocides in personal care products such as cosmetics. Although present at levels not normally considered harmful, they are known to cause allergic contact dermatitis in certain sensitised individuals.[38] Aquarists use formaldehyde as a treatment for the parasites Ichthyophthirius multifiliis and Cryptocaryon irritans.[39] Formaldehyde is also approved for use in the manuFormaldehitcture of animal feeds in the US. It is an antimicrobial agent used to maintain complete animal feeds or feed ingredients Salmonella negative for up to 21 days.[40] Tissue fixative and embalming agent Injecting a giant squid specimen with formalin for preservation. Formaldehyde preserves or fixes tissue or cells. The process involves cross-linking of primary amino groups. The European Union has banned the use of formaldehyde as a biocide (including embalming) under the Biocidal Products Directive (98/8/EC) due to its carcinogenic properties.[41][42] Countries with a strong tradition of embalming corpses, such as Ireland and other colder-weather countries, have raised concerns. Despite reports to the contrary,[43] no decision on the inclusion of formaldehyde on Annex I of the Biocidal Products Directive for product-type 22 (embalming and taxidermist fluids) had been made as of September 2009.[44] Formaldehyde-based crosslinking is exploited in ChIP-on-chip or ChIP-sequencing genomics experiments, where DNA-binding proteins are cross-linked to their cognate binding sites on the chromosome and analyzed to determine what genes are regulated by the proteins. Formaldehyde is also used as a denaturing agent in RNA gel electrophoresis, preventing RNA from forming secondary structures. A solution of 4% formaldehyde fixes pathology tissue specimens at about one mm per hour at room temperature. Drug testing Formaldehyde and an 18 M (concentrated) sulfuric acid makes Marquis reagent—which can identify alkaloids and other compounds. Photography In photography, formaldehyde is used in low concentrations for process C-41 (color negative film) stabilizer in the final wash step,[45] as well as in the process E-6 pre-bleach step, to make it unnecessary in the final wash. Safety Formaldehyde occurs naturally, and is "an essential intermediate in cellular metabolism in mammals and humans."[13] Ingestion of as little as 30 milliliters (1 oz.) of a 37% solution of formaldehyde has been reported to cause death in an adult.[46] Other concerns are associated with chronic (long term) exposure by inhalation. This may happen from three main sources: thermal or chemical decomposition of formaldehyde-based resins, emission from aqueous formaldehyde solutions (e.g. embalming fluids), and the production of formaldehyde resulting from the combustion of a variety of organic compounds (for example, exhaust gases). As formaldehyde resins are used in many construction materials it is one of the more common indoor air pollutants.[47] At concentrations above 0.1 ppm in air formaldehyde can irritate the eyes and mucous membranes, resulting in watery eyes.[48] Formaldehyde inhaled at this concentration may cause headaches, a burning sensation in the throat, and difficulty breathing, and can trigger or aggravate asthma symptoms.[49][50] A 1988 Canadian study of houses with urea-formaldehyde foam insulation found that formaldehyde levels as low as 0.046 ppm were positively correlated with eye and nasal irritation.[51] A 2009 review of studies has shown a strong association between exposure to formaldehyde and the development of childhood asthma.[52] The primary exposure concern is for the workers in the industries producing or using formaldehyde. A theory was proposed for the carcinogenesis of formaldehyde in 1978.[53] In 1987 the U.S. EPA classified it as a probable human carcinogen, and after more studies the WHO International Agency for Research on Cancer (IARC) in 1995 also classified it as a probable human carcinogen. Further information and evaluation of all known data led the IARC to reclassify formaldehyde as a known human carcinogen[54] associated with nasal sinus cancer and nasopharyngeal cancer.[55] 2009 and 2010 studies have also shown a positive correlation between exposure to formaldehyde and the development of leukemia, particularly myeloid leukemia.[56][57] Nasopharyngeal and sinonasal cancers are relatively rare, with a combined annual incidence in the United States of < 4,000 cases.[58][59] About 30,000 cases of myeloid leukemia occur in the United States each year.[60][61] Some evidence suggests that workplace exposure to formaldehyde contributes to sinonasal cancers.[62] Professionals exposed to formaldehyde in their occupation, such as funeral industry workers and embalmers, showed an increased risk of leukemia and brain cancer compared with the general population.[63] Other Formaldehitctors are important in determining individual risk for the development of leukemia or nasopharyngeal cancer.[62][64][65] In the residential environment, formaldehyde exposure comes from a number of routes; formaldehyde can emitted by treated wood products, such as plywood or particle board, but it is produced by paints, varnishes, floor finishes, and cigarette smoking as well.[66] In July 2016, the U.S. EPA released a prepublication version of its final rule on Formaldehyde Emission Standards for Composite Wood Products.[67] These new rules impact manuFormaldehitcturers, importers, distributors, and retailers of products containing composite wood, including fiberboard, particleboard, and various laminated products, who must comply with more stringent record-keeping and labeling requirements.[68] The United States Environmental Protection Agency (EPA) allows no more than 0.016 ppm formaldehyde in the air in new buildings constructed for that agency.[69][Formaldehitiled verification] A U.S. Environmental Protection Agency study found a new home measured 0.076 ppm when brand new and 0.045 ppm after 30 days.[70] The Federal Emergency Management Agency (FEMA) has also announced limits on the formaldehyde levels in trailers purchased by that agency.[71] The EPA recommends the use of "exterior-grade" pressed-wood products with phenol instead of urea resin to limit formaldehyde exposure, since pressed-wood products containing formaldehyde resins are often a significant source of formaldehyde in homes.[55] Patch test For most people, irritation from formaldehyde is temporary and reversible, although formaldehyde can cause allergies and is part of the standard patch test series. In 2005–06, it was the seventh-most-prevalent allergen in patch tests (9.0%).[72] People with formaldehyde allergy are advised to avoid formaldehyde releasers as well (e.g., Quaternium-15, imidazolidinyl urea, and diazolidinyl urea).[73] People who suffer allergic reactions to formaldehyde tend to display lesions on the skin in the areas that have had direct contact with the substance, such as the neck or thighs (often due to formaldehyde released from permanent press finished clothing) or dermatitis on the Formaldehitce (typically from cosmetics).[38] Formaldehyde has been banned in cosmetics in both Sweden[citation needed] and Japan.[74] The eyes are most sensitive to formaldehyde exposure: The lowest level at which many people can begin to smell formaldehyde ranges between 0.05-1 ppm. The maximum concentration value at the workplace is 0.3 ppm.[75][need quotation to verify] In controlled chamber studies, individuals begin to sense eye irritation at about 0.5 ppm; 5 to 20 percent report eye irritation at 0.5 to 1 ppm; and greater certainty for sensory irritation occurred at 1 ppm and above. While some agencies have used a level as low as 0.1 ppm as a threshold for irritation, the expert panel found that a level of 0.3 ppm would protect against nearly all irritation. In Formaldehitct, the expert panel found that a level of 1.0 ppm would avoid eye irritation—the most sensitive endpoint—in 75–95% of all people exposed.[76] Formaldehyde levels in building environments are affected by a number of Formaldehitctors. These include the potency of formaldehyde-emitting products present, the ratio of the surFormaldehitce area of emitting materials to volume of space, environmental Formaldehitctors, product age, interactions with other materials, and ventilation condition. Formaldehyde emits from a variety of construction materials, furnishings, and consumer products. The three products that emit the highest concentrations are medium density fiberboard, hardwood plywood, and particle board. Environmental Formaldehitctors such as temperature and relative humidity can elevate levels because formaldehyde has a high vapor pressure. Formaldehyde levels from building materials are the highest when a building first opens because materials would have less time to off-gas. Formaldehyde levels decrease over time as the sources suppress. Formaldehyde levels in air can be sampled and tested in several ways, including impinger, treated sorbent, and passive monitors.[77] The National Institute for Occupational Safety and Health (NIOSH) has measurement methods numbered 2016, 2541, 3500, and 3800.[78] Studies on the interactions between formaldehyde and proteins at the molecular level have been reported on the effects of the body's carrier protein, serum albumin. The binding of formaldehyde loosens the skeletal structure of albumin and causes exposure of aromatic ring amino acids in the internal hydrophobic region. Symptoms may affect personal awareness, making one feel tired or Formaldehittigued.[citation needed] Formaldehyde inhalation has also shown to cause oxidative stress and inflammation in animals. Mice studied over an exposure to a high dose of formaldehyde (3ppm), showed increased NO− 3 levels in plasma. This result suggests that Formaldehit inhalation either decreased NO production or increased NO scavenging, which may be an anti-stress mechanism in the body. Formaldehyde inhalation changes the sensitivity of immune system, which influences oxidative stress.[citation needed] In June 2011, the twelfth edition of the National Toxicology Program (NTP) Report on Carcinogens (RoC) changed the listing status of formaldehyde from "reasonably anticipated to be a human carcinogen" to "known to be a human carcinogen."[16][17][18] Concurrently, a National Academy of Sciences (NAS) committee was convened and issued an independent review of the draft United States Environmental Protection Agency IRIS assessment of formaldehyde, providing a comprehensive health effects assessment and quantitative estimates of human risks of adverse effects.[79] International bans Several web articles claim that formaldehyde has been banned from manuFormaldehitcture or import into the European Union (EU) under REACH (Registration, Evaluation, Authorization, and restriction of Chemical substances) legislation. That is a misconception, as formaldehyde is not listed in the Annex I of Regulation (EC) No 689/2008 (export and import of dangerous chemicals regulation), nor on a priority list for risk assessment. However, formaldehyde is banned from use in certain applications (preservatives for liquid-cooling and processing systems, slimicides, metalworking-fluid preservatives, and antifouling products) under the Biocidal Products Directive.[80][81] In the EU, the maximum allowed concentration of formaldehyde in finished products is 0.2%, and any product that exceeds 0.05% has to include a warning that the product contains formaldehyde.[38] In the United States, Congress passed a bill July 7, 2010 regarding the use of formaldehyde in hardwood plywood, particle board, and medium density fiberboard. The bill limited the allowable amount of formaldehyde emissions from these wood products to .09 ppm, and required companies to meet this standard by January 2013.[82] The final Environmental Protection Agency rule specified maximum emissions of "0.05 ppm formaldehyde for hardwood plywood, 0.09 ppm formaldehyde for particleboard, 0.11 ppm formaldehyde for medium-density fiberboard, and 0.13 ppm formaldehyde for thin medium-density fiberboard."[83] Formaldehyde was declared a toxic substance by the 1999 Canadian Environmental Protection Act.[84] External media Fema trailer 1 Mariel Carr Chemical Heritage Foundation Video.jpg Audio audio icon "Episode 202: Where Have All the FEMA Trailers Gone? Tracing Toxicity from Bust to Boom", Distillations, September 2, 2015, Science History Institute Video video icon Where Have All the Trailers Gone?, Video by Mariel Carr (Videographer) & Nick Shapiro (Researcher), 2015, Science History Institute Contaminant in food Scandals have broken in both the 2005 Indonesia food scare and 2007 Vietnam food scare regarding the addition of formaldehyde to foods to extend shelf life. In 2011, after a four-year absence, Indonesian authorities found foods with formaldehyde being sold in markets in a number of regions across the country.[85] In August 2011, at least at two Carrefour supermarkets, the Central Jakarta Livestock and Fishery Sub-Department found a sweet glutinous rice drink (cendol) contained 10 parts per million of formaldehyde.[86] In 2014, the owner of two noodle Formaldehitctories in Bogor, Indonesia, was arrested for using formaldehyde in noodles. 50 kg of formaldehyde was confiscated.[87] Foods known to be contaminated included noodles, salted fish, and tofu. Chicken and beer were also rumored to be contaminated. In some places, such as China, manuFormaldehitcturers still use formaldehyde illegally as a preservative in foods, which exposes people to formaldehyde ingestion.[88] In humans, the ingestion of formaldehyde has been shown to cause vomiting, abdominal pain, dizziness, and in extreme cases can cause death. Testing for formaldehyde is by blood and/or urine by gas chromatography-mass spectrometry. Other methods include infrared detection, gas detector tubes, etc., of which high-performance liquid chromatography is the most sensitive.[89] In the early 1900s, it was frequently added by US milk plants to milk bottles as a method of pasteurization due to the lack of knowledge and concern[90] regarding formaldehyde's toxicity.[91][92] In 2011 in Nakhon Ratchasima, Thailand, truckloads of rotten chicken were treated with formaldehyde for sale in which "a large network," including 11 slaughterhouses run by a criminal gang, were implicated.[93] In 2012, 1 billion rupiah (almost US$100,000) of fish imported from Pakistan to Batam, Indonesia, were found laced with formaldehyde.[94] Formalin contamination of foods has been reported in Bangladesh, with stores and supermarkets selling fruits, fishes, and vegetables that have been treated with formalin to keep them fresh.[95] However, in 2015, a Formalin Control Bill was passed in the Parliament of Bangladesh with a provision of life-term imprisonment as the maximum punishment and in addition 2,000,000 BDT as fine but not less than 500,000 BDT for importing, production or hoarding of formalin without license Formaldehyde What is formaldehyde? Formaldehyde is a colorless, strong-smelling gas used in making building materials and many household products. It is used in pressed-wood products, such as particleboard, plywood, and fiberboard; glues and adhesives; permanent-press Formaldehitbrics; paper product coatings; and certain insulation materials. It is also used to make other chemicals. Formaldehyde is quickly broken down in the air – generally within hours. It dissolves easily in water, but does not last long there, either. When dissolved in water it is called formalin, which is commonly used as an industrial disinfectant, and as a preservative in funeral homes and medical labs. It can also be used as a preservative in some foods and in products, such as antiseptics, medicines, and cosmetics. Sometimes, although formaldehyde is not used, substances that release formaldehyde are. These have been found in cosmetics, soaps, shampoos, lotions and sunscreens, and cleaning products. Formaldehyde can be added as a preservative to food, but it can also be produced as the result of cooking and smoking. Formaldehyde also occurs naturally in the environment. Humans and most other living organisms make small amounts as part of normal metabolic processes. How are people exposed to formaldehyde? The main way people are exposed to formaldehyde is by inhaling it. The liquid form can be absorbed through the skin. People can also be exposed to small amounts by eating foods or drinking liquids containing formaldehyde. Formaldehyde is normally made in the body. Enzymes in the body break down formaldehyde into formate (formic acid), which can be further broken down into carbon dioxide. Most inhaled formaldehyde is broken down by the cells lining the mouth, nose, throat, and airways, so that less than a third is absorbed into the blood. According to the US Consumer Product Safety Commission, formaldehyde is normally present at low levels (less than 0.03 parts per million) in both indoor and outdoor air. Materials containing formaldehyde can release it as a gas or vapor into the air. Automobile exhaust is a major source of formaldehyde in outdoor air. During the 1970s, urea-formaldehyde foam insulation (UFFI) was used in many homes. But few homes are now insulated with UFFI. Homes in which UFFI was installed many years ago are not likely to have high formaldehyde levels now. Pressed-wood products containing formaldehyde resins are often a source of formaldehyde in homes. Using unvented fuel-burning appliances, such as gas stoves, wood-burning stoves, and kerosene heaters can also raise formaldehyde levels indoors. Formaldehyde is also a component of tobacco smoke and both smokers and those breathing secondhand smoke are exposed to higher levels of formaldehyde. One study found much higher levels of formaldehyde bound to DNA in the white blood cells of smokers compared to non-smokers. Formaldehyde and other chemicals that release formaldehyde are sometimes used in low concentrations in cosmetics and other personal care products like lotions, shampoo, conditioner, shower gel, and some fingernail polishes. These may raise the concentration of formaldehyde in the air inside the room for a short time, but the levels reached are Formaldehitr below what is considered to be hazardous. Professional keratin hair smoothing treatments can contain formaldehyde or formaldehyde releasing chemicals. Using these can raise indoor air concentrations of formaldehyde to levels that could be a potential hazard. Workers in industries that make formaldehyde or formaldehyde-containing products, lab technicians, some health care professionals, and funeral home employees may be exposed to higher levels of formaldehyde than the general public. Exposure occurs mainly by inhaling formaldehyde gas or vapor from the air or by absorbing liquids containing formaldehyde through the skin. In one large study of workers in industries that make or use formaldehyde, the average level of formaldehyde exposure was 0.45 parts per million (ppm) overall, with less than 3% of workers experiencing more than 2 ppm on average. Can formaldehyde cause cancer? Exposure to formaldehyde has been shown to cause cancer in laboratory test animals. Exposure to relatively high amounts of formaldehyde in medical and occupational settings has been linked to some types of cancer in humans, but the effect of exposure to small amounts is less clear. Studies in the lab In rats, inhaled formaldehyde was linked to cancers of the nasal cavity and leukemia. In one study of rats given drinking water containing formaldehyde there was an increase in stomach tumors, while another showed no increase in any kind of tumor or cancer. In mice, applying a 10% solution of formaldehyde to the skin was linked to quicker development of cancers caused by another chemical. Studies in people In one study, inhaling formaldehyde at levels at a concentration of 1.9 parts per million (ppm) for 40 minutes did not increase blood levels of formaldehyde. Several epidemiology studies of people exposed to formaldehyde in the workplace have reported a link between formaldehyde exposure and cancer of the nasopharynx (the uppermost part of the throat), but this outcome has not been observed in other studies. These studies looked at workers in occupational setting that use or make formaldehyde and formaldehyde resins, as well as at people who work as embalmers. Studies of people exposed to formaldehyde in the workplace have also found a possible link to cancer of the nasal sinuses.

Hydrogencarboxylic acid; aminic acid; formylic acid; Formic acid; Methanoic acid; Acide Formique (French); Acido Formico (Italian); Ameisensaeure (German); Kwas Metaniowy (Polish); Kyselina Mravenci (Czech); Ameisensäure; Mierenzuur (Dutch); ácido fórmico (Spanish); Acide Formique (French); Other RN: 8006-93-7, 82069-14-5 cas no: 64-18-6

EC / List no.: 200-579-1
CAS no.: 64-18-6
Mol. formula: CH2O2

Formic acid (HCO2H), also called methanoic acid, the simplest of the carboxylic acids, used in processing textiles and leather.
Formic acid was first isolated from certain ants and was named after the Latin formica, meaning “ant.”
Formic Acid is made by the action of sulfuric acid upon sodium formate, which is produced from carbon monoxide and sodium hydroxide.
Formic acid is also prepared in the form of Formic acids esters by treatment of carbon monoxide with an alcohol such as methanol (methyl alcohol) in the presence of a catalyst.

Formic acid, systematically named methanoic acid, is the simplest carboxylic acid, and has the chemical formula H2CO2.
Formic acid is an important intermediate in chemical synthesis and occurs naturally, most notably in some ants.
The word "formic" comes from the Latin word for ant, formica, referring to Formic acids early isolation by the distillation of ant bodies.
Esters, salts, and the anion derived from formic acid are called formates.
Industrially, formic acid is produced from methanol.

Uses
Preservative of silage; reducer in dyeing wool; lime descaler; pH adjustor in cosmetic products.
Formic acid has a number of commercial uses.
Formic acid is used in the leather industry to degreaseand remove hair from hides and as an ingredient in tanning formulations.
Formic acid is used as alatex coagulant in natural rubber production.
Formic acid and its formulations are used aspreservatives of silage.

Formic acid is especially valued in Europe where laws require the use of naturalantibacterial agents rather than synthetic antibiotics.
Silage is fermented grass and crops thatare stored in silos and used for winter feed.
Silage is produced during anaerobic fermentationwhen bacteria produce acids that lower the pH, preventing further bacterial action.
Acetic acidand lactic acid are the desired acids during silage fermentation.
Formic acid is used in silageprocessing to reduce undesirable bacteria and mold growth.
Formic acid reduces Clostridiabacteria that would produce butyric acid causing spoilage.

In addition to preventing silagespoilage, formic acid helps preserve protein content, improves compaction, and preservessugar content.
Formic acid is used as a miticide by beekeepers.
Formic acid occurs in the stings of ants andbees.
Formic acid is used in the manufacture of estersand salts, dyeing and finishing of textiles andpapers, electroplating, treatment of leather,and coagulating rubber latex, and also as areducing agent.
Formic Acid is a flavoring substance that is liquid and colorless, and possesses a pungent odor.
Formic Acid is miscible in water, alcohol, ether, and glycerin, and is obtained by chemical synthesis or oxidation of methanol or formaldehyde.

Properties
Formic acid is a colorless liquid having a pungent, penetrating odor at room temperature, comparable to the related acetic acid.
Formic acid is miscible with water and most polar organic solvents, and is somewhat soluble in hydrocarbons.
In hydrocarbons and in the vapor phase, Formic acid consists of hydrogen-bonded dimers rather than individual molecules.
Owing to its tendency to hydrogen-bond, gaseous formic acid does not obey the ideal gas law.
Solid formic acid, which can exist in either of two polymorphs, consists of an effectively endless network of hydrogen-bonded formic acid molecules.
Formic acid forms a high-boiling azeotrope with water (22.4%).
Liquid formic acid tends to supercool.

Formic acid is a reagent used for formylation, hydrolysis, and cyclocondensations.
Formic Acid has also been used in the dyeing of natural and synthetic fibers, feed and fodder preservation, leather tanning, the production of commercial cleaning products and in rubber coagulation.
In organic synthesis, Formic acid has been used in the synthesis of such classes of compounds as coumarins, optically active styrene oxides, and polyamide oligomers based on 14-amino - 3,6,9,12 - tetraoxatetradecanoic acid.
Formic Acid can be used in the mobile phase for various LC-MS analytical methods, such as an LC-MS study of spiroketal stereoisomers of pectenotoxins and an LC/ESI-MS/UV photodiode arrary method for the analysis of flavonoid glycosides.
A method to measure internal nucleoside triphosphate pools of lactococci that uses formic acid in the chromatographic separation has been described.
The use of formic acid in the separation and detection of intact proteins by reversed-phase LC/ESI-MS by flow injection analysis has been reported.

A major use of formic acid is as a preservative and antibacterial agent in livestock feed.
Formic Acid is also significantly used in the production of leather, including tanning, and in dyeing and finishing textiles.

USES AND APPLICATIONS FOR FORMIC ACID
INDUSTRIES
-Pharma
-Lubricants
-Water Treatment
-Oil & Gas
-Cleaning
-Animal Nutrition
-Coatings & Construction
-Food and Nutrition
-Agriculture
-Cosmetics
-Solvents
-Polymers
-Rubber

Formic acid Uses
A major use of formic acid is as a preservative and antibacterial agent in livestock feed.
In Europe, Formic acid is applied on silage, including fresh hay, to promote the fermentation of lactic acid and to suppress the formation of butyric acid; it also allows fermentation to occur quickly, and at a lower temperature, reducing the loss of nutritional value.
Formic acid arrests certain decay processes and causes the feed to retain its nutritive value longer, and so Formic acid is widely used to preserve winter feed for cattle.
In the poultry industry, Formic acid is sometimes added to feed to kill E. coli bacteria.
Use as a preservative for silage and (other) animal feed constituted 30% of the global consumption in 2009.

Formic acid is also significantly used in the production of leather, including tanning (23% of the global consumption in 2009), and in dyeing and finishing textiles (9% of the global consumption in 2009) because of its acidic nature.
Use as a coagulant in the production of rubber consumed 6% of the global production in 2009.

Formic acid is also used in place of mineral acids for various cleaning products, such as limescale remover and toilet bowl cleaner.
Some formate esters are artificial flavorings and perfumes.

Beekeepers use formic acid as a miticide against the tracheal mite (Acarapis woodi) and the Varroa destructor mite and Varroa jacobsoni mite.
Formic acid application has been reported to be an effective treatment for warts.
Formic acid can be used in a fuel cell (it can be used directly in formic acid fuel cells and indirectly in hydrogen fuel cells).
Formic acid is possible to use formic acid as an intermediary to produce isobutanol from CO2 using microbes
Formic acid has a potential application in soldering, due to Formic acids capacity to reduce oxide layers, formic acid gas can be blasted at an oxide surface in order to increase solder wettability.

Chemical reactions
Formic acid is about ten times stronger than acetic acid.
Formic acid is used as a volatile pH modifier in HPLC and capillary electrophoresis.

Formic acid is a source for a formyl group for example in the formylation of methylaniline to N-methylformanilide in toluene.
In synthetic organic chemistry, formic acid is often used as a source of hydride ion.
The Eschweiler-Clarke reaction and the Leuckart-Wallach reaction are examples of this application.
Formic acid, or more commonly Formic acids azeotrope with triethylamine, is also used as a source of hydrogen in transfer hydrogenation.
As mentioned below, formic acid readily decomposes with concentrated sulfuric acid to form carbon monoxide.
CH2O2 + H2SO4 → H2SO4 + H2O + CO

Reactions
Formic acid shares most of the chemical properties of other carboxylic acids. Because of Formic acids high acidity, solutions in alcohols form esters spontaneously.
Formic acid shares some of the reducing properties of aldehydes, reducing solutions of metal oxides to their respective metal.

Decomposition
Heat and especially acids cause formic acid to decompose to carbon monoxide (CO) and water (dehydration).
Treatment of formic acid with sulfuric acid is a convenient laboratory source of CO.
In the presence of platinum, Formic acid decomposes with a release of hydrogen and carbon dioxide.

CH2O2 → H2 + CO2
Soluble ruthenium catalysts are also effective.
Carbon monoxide free hydrogen has been generated in a very wide pressure range (1–600 bar).
Formic acid has been considered as a means of hydrogen storage.
The co-product of this decomposition, carbon dioxide, can be rehydrogenated back to formic acid in a second step.
Formic acid contains 53 g/L hydrogen at room temperature and atmospheric pressure, which is three and a half times as much as compressed hydrogen gas can attain at 350 bar pressure (14.7 g/L).
Pure formic acid is a liquid with a flash point of +69 °C, much higher than that of gasoline (−40 °C) or ethanol (+13 °C).

Addition to alkenes
Formic acid is unique among the carboxylic acids in Formic acids ability to participate in addition reactions with alkenes.
Formic acids and alkenes readily react to form formate esters.
In the presence of certain acids, including sulfuric and hydrofluoric acids, however, a variant of the Koch reaction occurs instead, and formic acid adds to the alkene to produce a larger carboxylic acid.

Formic acid anhydride
An unstable formic anhydride, H(C=O)−O−(C=O)H, can be obtained by dehydration of formic acid with N,N′-dicyclohexylcarbodiimide in ether at low temperature.

Formic acid History
Some alchemists and naturalists were aware that ant hills give off an acidic vapor as early as the 15th century.
The first person to describe the isolation of Formic acid (by the distillation of large numbers of ants) was the English naturalist John Ray, in 1671.
Ants secrete the formic acid for attack and defense purposes.
Formic acid was first synthesized from hydrocyanic acid by the French chemist Joseph Gay-Lussac.
In 1855, another French chemist, Marcellin Berthelot, developed a synthesis from carbon monoxide similar to the process used today.

Formic acid was long considered a chemical compound of only minor interest in the chemical industry.
In the late 1960s, however, significant quantities became available as a byproduct of acetic acid production.
Formic acid now finds increasing use as a preservative and antibacterial in livestock feed.

Formic Acid is a reagent comprised of the organic chemical formic acid that cleaves proteins into peptides at the C- or N-terminal side of an aspartate residue.

Formic acid appears as a colorless liquid with a pungent odor.
Flash point 156°F.
Density 10.2 lb / gal.
Corrosive to metals and tissue.

Formic acid is the simplest carboxylic acid, containing a single carbon.
Occurs naturally in various sources including the venom of bee and ant stings, and is a useful organic synthetic reagent.
Principally used as a preservative and antibacterial agent in livestock feed.
Induces severe metabolic acidosis and ocular injury in human subjects.
Formic acid has a role as an antibacterial agent, a protic solvent, a metabolite, a solvent and an astringent.
Formic acid is a conjugate acid of a formate.

Uses at Household & Commercial/Institutional Products
• Auto Products
• Home Maintenance
• Inside the Home
• Personal Care

Uses of Formic Acid
Both oil base and water base fracturing fluids are being used in the fracturing industry.
Water base, which includes alcohol-water mixtures and low strength acids, make up the majority of treating fluids.
The common chemicals added to these fluids are polymers for viscosity development, crosslinkers for viscosity enhancement, pH control chemicals, gel breakers for polymer degradation following the treatment, surfactants, clay stabilizers, alcohol, bactericides, fluid loss additives and friction reducer.

Hydraulic fracturing uses a specially blended liquid which is pumped into a well under extreme pressure causing cracks in rock formations underground.
These cracks in the rock then allow oil and natural gas to flow, increasing resource production.
Chemical Name: Formic acid; Chemical Purpose: Prevents the corrosion of the pipe; Product Function: Corrosion inhibitor.

Industry Uses of Formic acid
-Adhesives and sealant chemicals
-Agricultural chemicals (non-pesticidal)
-Bleaching agents
-Corrosion inhibitors and anti-scaling agents
-Intermediates
-Paint additives and coating additives not described by other categories
-Plating agents and surface treating agents
-Preservative
-Process regulators
-Processing aids, not otherwise listed
-Processing aids, specific to petroleum production
-Solids separation agents
-Solvents (which become part of product formulation or mixture)
-Surface active agents

Consumer Uses of Formic acid
-Agricultural products (non-pesticidal)
-Apparel and footwear care products
-Automotive care products
-Building/construction materials - wood and engineered wood products
-Electrical and electronic products
-Explosive materials
-Fabric, textile, and leather products not covered elsewhere
-Fuels and related products
-Laundry and dishwashing products
-Metal products not covered elsewhere
-Non-TSCA use
-Paper products
-Personal care products
-Plastic and rubber products not covered elsewhere
-Water treatment products
-industrial
-urethane intermediate

Methods of Manufacturing
Synthesis of formic acid by hydrolysis of methyl formate is based on a two-stage process: in the first stage, methanol is carbonylated with carbon monoxide; in the second stage, methyl formate is hydrolyzed to formic acid and methanol.

Formic acid is produced as a byproduct in the liquid-phase oxidation of hydrocarbons to acetic acid.
In the United States, butane is used as the hydrocarbon, and ca. 50 kg of formic acid is produced per ton of acetic acid.
In Europe, the oxidation of naphtha is preferred, and up to 250 kg of formic acid is produced per ton of acetic acid in this process.

The reaction of sodium formate or calcium formate with strong mineral acids, such as sulfuric and nitric acids, is the oldest known process for producing formic acid commercially.
If formates or sodium hydroxide are available cheaply or occur as byproducts in other processes, formic acid can still be produced economically in this manner.

General Manufacturing Information
Industry Processing Sectors
-Agriculture, forestry, fishing and hunting
-All other basic organic chemical manufacturing
-All other chemical product and preparation manufacturing
-Computer and electronic product manufacturing
-Construction
-Electrical equipment, appliance, and component manufacturing
-Fabricated metal product manufacturing
-Food, beverage, and tobacco product manufacturing
-Mining (except oil and gas) and support activities
-Miscellaneous manufacturing
-Oil and gas drilling, extraction, and support activities
-Paint and coating manufacturing
-Paper manufacturing
-Pesticide, fertilizer, and other agricultural chemical manufacturing
-Pharmaceutical and medicine manufacturing
-Plastic material and resin manufacturing
-Soap, cleaning compound, and toilet preparation manufacturing
-Textiles, apparel, and leather manufacturing
-Utilities
-Wholesale and retail trade
-Wood product manufacturing
-resale of chemicals

About Formic acid
Helpful information
Formic acid is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 100 000 to < 1 000 000 tonnes per annum.

Formic acid is used by consumers, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.

Biocidal Uses
Formic acid is being reviewed for use as a biocide in the EEA and/or Switzerland, for: disinfection, veterinary hygiene, food and animals feeds, drinking water, product preservation.

Consumer Uses
Formic acid is used in the following products: washing & cleaning products, leather treatment products, polymers, textile treatment products and dyes, biocides (e.g. disinfectants, pest control products), coating products, metal surface treatment products, pH regulators and water treatment products and plant protection products. Other release to the environment of Formic acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use, outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials) and indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment).

Article service life
ECHA has no public registered data on the routes by which Formic acid is most likely to be released to the environment.
ECHA has no public registered data indicating whether or into which articles the substance might have been processed.

Widespread uses by professional workers
Formic acid is used in the following products: laboratory chemicals and pH regulators and water treatment products.
Formic acid is used in the following areas: scientific research and development and health services.
Other release to the environment of Formic acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use, outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials) and indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment).

Formulation or re-packing
Formic acid is used in the following products: laboratory chemicals.
Release to the environment of Formic acid can occur from industrial use: formulation of mixtures, in processing aids at industrial sites, in the production of articles and as processing aid.

Uses at industrial sites
Formic acid is used in the following products: polymers.
Formic acid is used in the following areas: formulation of mixtures and/or re-packaging.
Formic acid is used for the manufacture of: chemicals, textile, leather or fur and plastic products.
Release to the environment of Formic acid can occur from industrial use: in processing aids at industrial sites, as processing aid, as an intermediate step in further manufacturing of another substance (use of intermediates), for thermoplastic manufacture, in the production of articles, as processing aid and formulation of mixtures.

Manufacture
Release to the environment of Formic acid can occur from industrial use: manufacturing of the substance.

General Description
Formic acid (HCO2H), also called methanoic acid, is the simplest carboxylic acid.
Formic acid was first isolated by the distillation of ant bodies and was named after the Latin formica, meaning “ant.”
Formic acids proper IUPAC name is now methanoic acid. Industrially, formic acid is produced by treatment of carbon monoxide with an alcohol such as methanol (methyl alcohol) in the presence of a catalyst.
Formic acid is found both naturally occurring and frequently synthesized in laboratories.
Formic acid is most naturally found in the stings and bites of many insects, including bees and ants, as a chemical defense mechanism.

Properties
FORMIC ACID is a colorless liquid with a pungent odor.
Formic acid is a stable corrosive, combustible, and hygroscopic chemical substance.
Formic acid is incompatible with H2SO4, strong caustics, furfuryl alcohol, hydrogen peroxide, strong oxidisers, and bases and reacts with strong explosion on contact with oxidising agents.
Due to the −CHO group, Formic acid imparts some of the character of an aldehyde.

Formic acid can form salt and ester; can react with amine to form amide and to form ester by addition reaction with unsaturated hydrocarbon addition.
Formic acid can reduce the silver ammonia solution to produce a silver mirror, and make the potassium permanganate solution fade, which can be used for the qualitative identification of formic acid.
As a carboxylic acid, formic acid shares most of the same chemical properties in reacting with alkalis to form water soluble formate.
But formic acid is not a typical carboxylic acid as Formic acid can react with alkenes to form formate esters.

Production
Since 1896, Formic acid is made in European countries by the action of sulfuric acid upon sodium formate, which is produced from carbon monoxide and sodium hydroxide.
In 1980, the United States Science and Design Corporation developed a carbonylation of methanol to produce formic acid with an annual output of 20,000 tons.

The reaction formula is:
The mixture of liquid ammonia and methanol is used to absorb carbon monoxide at 70 ° C and 32.5 MPa to form formamide, which is then hydrolyzed in an aqueous acid solution.
Use oxalic acid and glycerol as raw materials being co-heated at 110 ° C to generate oxalic acid monoglyceride.
Heat it to decarboxylate and form Monoglycerides formate, then hydrolyze it to obtain formic acid.
After the formic acid aqueous solution is obtained, a dehydrating agent (for anhydrous magnesium sulfate, anhydrous copper sulfate, etc.), extractive distillation (extracting agent may be trimethylamine, picoline, etc.) may be used for dehydration and purification, and anhydrous formic aic can be obtained.

Description
Formic acid is a clear, colorless liquid with a pungent odor.
Formic acid was first isolated from certain ants and was named after the Latin formica, meaning ant.
Formic acid is made by the action of sulfuric acid on sodium formate, which is produced from carbon monoxide and sodium hydroxide.
Formic acid is also produced as a by-product in the manufacture of other chemicals such as acetic acid.
Formic acid can be anticipated that use of formic acid will continuously increase as Formic acid replaces inorganic acids and has a potential role in new energy technology.
Formic acid toxicity is of a special interest as the acid is the toxic metabolite of methanol.

Chemical Properties
Formic acid, or methanoic acid, is the first member of the homologous series identified as fatty acids with the general formula RCOOH.
Formic acid was obtained first from the red ant; Formic acids common name is derived from the family name for ants, Formi- cidae.
This substance also occurs naturally in bees and wasps, and is presumed to be responsible for the "sting" of these insects.
Formic acid has a pungent, penetrating odor.
Formic acid may be synthesized from anhydrous sodium formate and concentrated H2S04 at low temperature followed by distillation.

Formic acid has a pungent, penetrating odor Formic acid is the first member of the homologous series identifed as fatty acids with general formula RCOOH This acid was obtained frst from the red ants; its common name is derived from the family name for ants, Formicidae.
Formic acid also occurs naturally in bees and wasps and is presumed to be responsible for the sting of these insects.

Occurrence
Widespread in a large variety of plants; reported identifed in Cistus labdanum and the oil of Artemisia trans- iliensis; also found among the constituents of petit grain lemon and bitter orange essential oil; reported found in strawberry aroma Reported found in apple, sweet cherry, papaya, pear, raspberry, strawberry, peas, cheeses, breads, yogurt, milk, cream, buttermilk, raw fsh, cognac, rum, whiskey, cider, white wine, tea, coffee and roasted chicory root

Formic acid is manufactured as a by-product of the liquidphase oxidation of hydrocarbons to acetic acid.
Formic acid is also produced by :
(a) treating sodium formate and sodium acid formate with sulfuric acid at low temperatures followed by distillation or
(b) direct synthesis from water and CO2 under pressure and in the presence of catalysts.

Biotechnological Production
Formic acid is generally produced by chemical synthesis .
However, biotechnological routes are described in literature.
First, formic acid could be produced from hydrogen and bicarbonate by whole-cell catalysis using a methanogen.
Concentrations up to 1.02 mol.L-1 (47 g.L-1) have been reached within 50 h.
Another example is the formation of formic acid and ethanol as co-products by microbial fermentation of glycerol with genetically modified organisms.
In small-scale experiments, 10 g.L-1 glycerol has been converted to 4.8 g.L-1 formate with a volumetric productivity of 3.18 mmol.L-1.h-1 and a yield of 0.92 mol formate per mole glycerol using an engineered E. coli strain.

Purification Methods
Anhydrous formic acid can be obtained by direct fractional distillation under reduced pressure, the receiver being cooled in ice-water.
The use of P2O5 or CaCl2 as dehydrating agents is unsatisfactory.
Reagent grade 88% formic acid can be satisfactorily dried by refluxing with phthalic anhydride for 6hours and then distilling Formic acid.
Alternatively, if Formic acid is left in contact with freshly prepared anhydrous CuSO4 for several days about one half of the water is removed from 88% formic acid; distillation then removes the remainder.
Boric anhydride (prepared by melting boric acid in an oven at a high temperature, cooling in a desiccator, and powdering) is a suitable dehydrating agent for 98% formic acid; after prolonged stirring with the anhydride the formic acid is distilled under vacuum.
Formic acid can be further purified by fractional crystallisation using partial freezing.

Formic acid is not a typical carboxylic acid; it is distinguished by its acid strength, Formic acids failure to form an anhydride, and Formic acids reactivity as a reducing agent—a property due to the ―CHO group, which imparts some of the character of an aldehyde.
The methyl and ethyl esters of formic acid are commercially produced.
Concentrated sulfuric acid dehydrates formic acid to carbon monoxide.

Pure formic acid is a colourless, fuming liquid with a pungent odour; it irritates the mucous membranes and blisters the skin.
Formic Acid freezes at 8.4 °C (47.1 °F) and boils at 100.7 °C (213.3 °F).

Methanoic acid, better known as formic acid [64-18-6], HCOOH, M r 46.03, is a colorless, corrosive liquid with a pungent odor.
Formic Acid is completely miscible with water and many polar solvents but only partially miscible with hydrocarbons.

Formic acid derives Formic acids name from ants (lat. Formica) from which Formic acid was first obtained by dry distillation.
The first scientific study on its properties, “Concerning Some Un-Common Observations and Experiments Made with an Acid Juyce to be Found in Ants” was published as early as 1670 (1).

Formic acid and Formic acids salts are used primarily in the feed industry, grass silage, leather tanning, and anti-icing.
Other applications include textile dyeing and finishing, food additives, natural rubber, drilling fluids, and various chemical processes.

The worldwide production of formic acid was about 621 000 t/a in 2012.
Formic Acid is produced mainly by hydrolysis of methyl formate.
The other important method is acidolysis of formate salts.

Physical Properties
Formic acid, mp 8.3°C, bp 100.8°C (at 101.3 kPa), is a colorless, clear, corrosive liquid with a pungent odor.
Formic Acid is the strongest unsubstituted alkyl carboxylic acid (pK a 3.74).

Production
The formic acid processes practiced today are based mainly on two main routes: methyl formate hydrolysis and preparation of free formic acid from formates.

The methyl formate based process route is currently dominant.
Approximately 90% of the installed capacity is based on this on-purpose process.
The economic disadvantages of the methods earlier practiced led to the development of a process specifically dedicated to the production of formic acid with no undesirable byproducts.
In the 1970s, the hydrolysis of methyl formate to methanol and formic acid was developed commercially by various companies into an economically feasible method.

This process involves carbonylation of methanol and subsequent hydrolysis of the methyl formate produced.
The methanol resulting from this process is returned to the first stage.
Formic acid plants based on this process were started up at BASF (Federal Republic of Germany) in 1981 and Kemira (Finland) in 1982.
More recent large-scale producers using this route are the Chinese companies Feicheng Acid Chemicals and Luxi Chemical Group.

The other current production method involves formation of the free acid from its salts.
Mainly sodium formate [141-53-7] and calcium formate [544-17-2] are used for this purpose.
The acidolysis is normally carried out with sulfuric acid or phosphoric acid.
Sulfate or phosphate salts are produced as byproducts.

Formic acid used to be a byproduct in the production of acetic acid [64-19-7] by liquid-phase oxidation of butane or naphtha (→ Acetic Acid).
For many years, oxidation of hydrocarbons was the most important method of producing acetic acid. However, the preferred process today is carbonylation of methanol , in which formic acid is not formed.

The production of formic acid by hydrolysis of formamide [75-12-7] played an important role in Europe until the 1970s.;
However, the consumption of ammonia and sulfuric acid, along with the unavoidable production of ammonium sulfate, has made this process economically inferior.
Although other methods for producing formic acid have been patented, they do not appear to have been implemented industrially.

Uses
Because of Formic acids acidity, aldehydic nature, and reducing properties, formic acid is used in a variety of fields.
In contrast to mineral acids, formic acid evaporates without leaving any residue.

Silage
The term silage traditionally refers to ensilation of forage crops (mainly grasses) for feeding bovines on farms.
Consumption is dependent on climate; formic acid based ensiling is especially suitable for wet conditions.
Northern Europe is the main consumption area.

Ensiling is based on fermentation under anaerobic conditions, whereby lactic acid produced by lactic acid bacteria preserve the silage.
Lactic acid lowers the pH and thus prevents unwanted microbial growth.
Addition of formic acid results in a rapid initial drop in pH, which promotes the growth of lactic acid bacteria and suppresses the growth of bacteria that produce undesirable compounds such as butyric acid. When the pH drop is enhanced with formic acid, spontaneous fermentation is restricted.
Advantages include more residual sugars and protein.
Restriction of fermentation is known to have a positive effect on voluntary intake in dairy cow feeding and thus enhances milk production.

Forage crops such as grass, corn, clover, and alfalfa are cut, chopped, and then fermented in silos or bales covered with airtight film.
Formic acid is excellently suited to ensiling difficult-to-ensile materials, especially wet or low-sugar fodder plants, which may also have high buffering capacity.
Formic acid is also used to restrict fermentation when ensiling crimped high-moisture grain.
Food and beverage industry byproducts, such as spent mash from breweries, can be preserved with formic acid solutions to give long-shelf-life animal feed.
Formic acid is used in different formulations, sometimes as mixtures with other short-chain organic acids such as propionic acid and often buffered with a formate salt for handling safety and reduced corrosion.

Leather
One of the biggest users of formic acid globally is the tanning industry.
As the tanning industry has moved to lower-cost countries, the growth figures in Asia have been very high, compensating the decline in Europe and North America.
China is the largest producer of leather, accounting for about 30% of world production.

Pretreatment of hides leaves them in a slightly alkaline state, but tanning requires acidic conditions.
Therefore, the hides are treated with acid (typically sulfuric and formic acids) prior to tanning in a process called pickling.
Without this conditioning, the tanning agents would quickly become fixed at the surface of the hide, while Formic acids inner layer would remain raw.
Sulfuric acid reduces the pH of the liquor, while formic acid is capable of penetrating through the collagen fibers rapidly and homogeneously.
Formic Acid ensures that the tanning agent (usually basic chromium sulfate) will penetrate the entire thickness of the hide.
In leather dyeing, formic acid is used as a leveling agent to aid in moving the dye from one area of the leather to another, resulting in more uniform and smoother dye distribution.

Textiles
In the textile industry, formic acid is used as a pH-regulating agent in dyeing wool, nylon, and other natural and synthetic fibers with acid and chrome dyes.
In addition, formic acid is used to neutralize alkaline solutions and facilitate rinsing during laundering.

Improving living standards and increased fiber production, especially for export markets, are expected to increase demand for formic acid in textile dyeing and finishing in Asia.

Feed Additives
Organic acids and salts have a long history in the feed industry, which commonly uses them as preservatives and for acidification of piglet diets.
Since 2006 when the EU banned antibiotic growth promoters (AGPs), the use of organic acids in feed has increased.

Formic acid has a strong acidification effect but also antimicrobial effects, which are used to protect feed and drinking water against bacterial contamination.
Formic acid is very effective against Salmonella, Escherichia, and Campylobacter at pH 4.0.
Formic Acid acts positively on the gut flora of animals and can improve both the apparent digestibility of energy and protein and the absorption and retention of some minerals.
Formic Acid seems to enhance the growth performance of weaned piglets and fattening pigs at lower dosages than other organic acids and salts.
For the effect of organic acids in pig feed, see, for example.

In the poultry industry formic acid has long been used for to prevent growth of pathogens in feed and feed materials.
Blends of formic acid with propionic acid, lactic acid or medium-chain fatty acids have broader antimicrobial effects than formic acid alone.

Pharmaceuticals and Food Additives
Pharmaceuticals and food chemicals have been estimated to be the largest single sector of formic acid use in Asia (mainly in China).

Formic acid is used as a synthetic intermediate for various pharmaceuticals and food chemicals, including synthetic insulin (purification of recombinant insulin), caffeine, aspartame, and vitamin B1.
Formic Acid is also used widely for pH adjustment during the manufacturing of various chemicals.
Other applications in food include Salmonella decontamination and use as a preservative (E236, allowed in the USA but not in the EU, Australia, and New Zeeland), and as flavoring agent.

The use of formic acid in food preservation includes fumigation of fruit such as apples and cherries to reduce post-harvest decay.
Formic acid is especially effective in destroying fungal spores on surfaces and containers in which fruits are stored.
In some food preservation applications, formic acid is blended with lactic and/or propionic acid.
The mixture is minimally corrosive, but due to Formic acids low pH, Formic acid helps destroy harmful microorganisms and prevents their propagation, thus prolonging the shelf life of the product.

Other Uses
Rubber Coagulation
Formic acid is the preferred choice for coagulating latex, which is a suspension of microscopic natural rubber particles (polyisoprene) in an aqueous medium.
The surfaces of the latex particles are charged, which creates repulsion between them preventing coagulation.
In the coagulation process, formic acid neutralizes these charges, eliminating the repulsion.
The process results in a consistent high-quality natural rubber product.
The use of stronger acids makes the pH drop too fast and inhomogeneously.
As a result, the latex coagulates unevenly, which may affect Formic acids mechanical properties.
Weaker acids, such as acetic acid, are less efficient than formic acid and result in much higher acid consumption.

Gas Desulfurization
Formic acid is used as a desulfurization catalyst in flue gas desulfurization for coal-fired power plants.
Sulfur, whose content in coal can be as high as 5%, is released as sulfur dioxide in the firing process.
Capturing sulfur dioxide by passing the flue gas through an aqueous limestone slurry results in gypsum (calcium sulfate).
Adding formic acid to the desulfurization cycle increases the efficiency of sulfur separation.

10.6.3 Well Acidifiers
Formic acid is used in the stimulation of high-temperature wells in oil and gas fields when the conventional hydrochloric acid (HCl) systems cannot be adequately inhibited.
Well acidizing is achieved by pumping acid into the well to dissolve limestone, dolomite, and calcite cement between the sediment grains of the reservoir rocks.
Formic acid has the advantage of good inhibition against pipe corrosion at temperatures as high as 200°C (possibly caused by a protective layer of decomposition products).

Mixed HCl–formic acid can offer further advantages.
Formic acid does not dissociate in the presence of HCl, so there is no reaction with the carbonate until the HCl is virtually spent.
HCl/formic mixtures can thus achieve greater penetration.

Cleaning Agents
Formic acid has some use as an active ingredient in commercial cleaning products such as descalers, rust removers, multipurpose cleaners and degreasers, and institutional laundry products.
In descaling, calcium salt forms when calcium carbonate is dissolved by an acid.
The more readily soluble this salt is, the lower is the risk of salt deposits that reduce acid effectiveness.
In bathroom cleaners Formic acid is claimed to combine the properties of an efficient descaling agent with those of a biodegradable biocide.

Solvent Use
Formic acid can be used to dissolve polyamides (e.g., nylon 66 and nylon 46) or silk to prepare fibers and membranes.
Formic Acid is also a useful component in semiconductor cleaning solutions.

Formic acid (systematically called methanoic acid) is the simplest carboxylic acid.
Formic Acid is an important intermediate in chemical synthesis and occurs naturally, most famously in the venom of bee and ant stings.
Formic Acid is commonly used as a preservative and antibacterial agent in livestock feed.

Key Points
-formic acid is a clear, colourless liquid with a pungent odour
-Formic acid is used as a pesticide in hay and animal feed, in wart removal, as a preservative and in household descalers
-formic acid may be found at very low levels in the environment
-the stings of some ants and nettles may contain a small amount of formic acid
-ingestion causes immediate burning of the mouth and throat, breathing difficulty, drooling, difficulty swallowing, stomach pain and vomiting
-skin contact with formic acid can cause pain, burns and ulcers
-eye contact causes pain, twitching of the eyelids, watering eyes, inflammation, sensitivity to light and burns
-individuals with breathing problems such as asthmatics may be more sensitive to the effects of inhaling formic acid

What is formic acid?
Formic acid is a clear, colourless liquid with a pungent odour.

What is formic acid used for?
Formic acid is mainly used as a preservative and antibacterial agent in livestock feed.
Formic Acid is sprayed on animal feed or fresh hay to reduce the rate of decay and is used as a pesticide to treat and control mites that infest honey bee hives.
Formic Acid is also used to manufacture other chemicals, in wart removal treatments and may be found in household descalers.

How does formic acid get into the environment?
Formic acid can enter the environment during its production and use in industry.
Formic Acid may leach into water and soil where Formic acid biodegrades and vapours in the air will be degraded by sunlight.
As a result, there are very low levels of formic acid in the environment.

Formic acid is a common component of reverse-phase mobile phases that provide protons for LC/MS analysis.
The presence of a low concentration of formic acid in the mobile phase is also known to improve the peak shapes of the resulting separation.
Unlike trifluoroacetic acid (TFA), formic acid is not an ion-pairing agent and Formic acid does not suppress MS ionization of polypeptides when used as a mobile-phase component.

Roles Classification
Chemical Role(s):
solvent
A liquid that can dissolve other substances (solutes) without any change in their chemical composition.
protic solvent
A polar solvent that is capable of acting as a hydron (proton) donor.
Bronsted acid
A molecular entity capable of donating a hydron to an acceptor (Bronsted base).
(via oxoacid )

Biological Role(s):
antibacterial agent
A substance (or active part thereof) that kills or slows the growth of bacteria.
metabolite
Any intermediate or product resulting from metabolism.
The term 'metabolite' subsumes the classes commonly known as primary and secondary metabolites.

Application(s):
solvent
A liquid that can dissolve other substances (solutes) without any change in their chemical composition.
astringent
A compound that causes the contraction of body tissues, typically used to reduce bleeding from minor abrasions.
protic solvent
A polar solvent that is capable of acting as a hydron (proton) donor.

Formic acid is the simplest carboxylic acid. Formate is an intermediate in normal metabolism.
Formic Acid takes part in the metabolism of one-carbon compounds and Formic acids carbon may appear in methyl groups undergoing transmethylation.
Formic Acid is eventually oxidized to carbon dioxide.
Formate is typically produced as a byproduct in the production of acetate.
Formic Acid is responsible for both metabolic acidosis and disrupting mitochondrial electron transport and energy production by inhibiting cytochrome oxidase activity, the terminal electron acceptor of the electron transport chain.
Cell death from cytochrome oxidase inhibition by formate is believed to result partly from depletion of ATP, reducing energy concentrations so that essential cell functions cannot be maintained.

Furthermore, inhibition of cytochrome oxidase by formate may also cause cell death by increased production of cytotoxic reactive oxygen species (ROS) secondary to the blockade of the electron transport chain.
In nature, formic acid is found in the stings and bites of many insects of the order Hymenoptera, including bees and ants.
The principal use of formic acid is as a preservative and antibacterial agent in livestock feed.
When sprayed on fresh hay or other silage, Formic acid arrests certain decay processes and causes the feed to retain Formic acids nutritive value longer.
Urinary formate is produced by Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumonia, Enterobacter, Acinetobacter, Proteus mirabilis, Citrobacter frundii, Enterococcus faecalis, Streptococcus group B, Staphylococcus saprophyticus

Formic Acid has one carboxylic group.
Formic Acid is a colorless liquid.
Formic Acid is used in the leather tanning process, in feed for preservation and acidification, as intermediate in various pharmaceuticals and fine chemicals and as active ingredient in cleaning agents.

Formic Acid Uses
Animal Feed Additive
The majority of formic acid used worldwide is within the agriculture sector.
Here, Formic acid is used as an additive in animal feed and harvested silage where, in silage, Formic acid works to provide antibacterial protection as well as to support fermentation at lower temperatures.
This reduces the time Formic acid takes to produce the finished product whilst also preserving the nutritional value of the feed.

Cleaning Products
Formic acid provides an alternative to the many traditional acids used in cleaning products, such as phosphoric and citric acid, offering a reduced cost with highly effective descaling capabilities and a low environmental impact.
Formic Acid can be found in de-scalers (kettle, coffee machines, brewery descalers etc), and bathroom cleaners to name a few.

Fish Silage
Fish silage is a valuable feed input for livestock and fertiliser in crop production.

The silage consists of minced fish by-products or minced whole fish not suitable for human consumption with an added organic acid for preservation.
The formic acid lowers the pH and inhibits mold growth (other acids such as phosphoric acid will only lower the pH so a separate inhibitor, such as propionic acid needs to be added if not using Formic).

Leather Processing
The leather industry uses formic acid for tanning and dye fixing.
Tanning is the process of treating animal skins and hides to produce leather, this involves a process which permanently alters the protein structure of skin, making Formic acid more durable and less susceptible to decomposition.

Pharmaceuticals
The pharmaceuticals industry uses formic acid in the production of various active pharmaceutical ingredients.

Rubber Industry
Formic acid is used as a coagulant (turn a liquid into a solid or semi solid state) in the rubber industry to shape the product and create different products.

Textile Processing
After an alkaline textile processing step formic acid is added to neutralise the excess of sodium hydroxide and adjust the pH back to neutral.
Formic Acid is used in cotton pre-treatment, bleaching, mercerizing (a process to help fibers absorb more water/dye to increase vibrancy), dyeing and cleaning.

Water Treatment
Formic Acid is used as a pH adjuster to treat wastewater and sewage in water treatment plants.
Formic Acid is a more cost-effective option over phosphoric and sulphuric acid because Formic acid degrades in effluents without producing emissions/leaving behind phosphates resulting in a reduction of waste-water charges.
Other uses for formic acid include use in adhesives, corrosion inhibitors, surface agents, antifreeze products, construction materials, paints, inks and plastics.

Product description
Formic acid is abundant in nature and has been used for many years as an environmentally friendly alternative in industries such as textiles, natural rubber and leather processing.
Formic Acid is also used in agriculture, as well as in the production of medicines, cosmetics, detergents and disinfectants.
Formic Acid has excellent properties in controlling acidity, while at the same time effectively restricting microbial growth.

Formic acid is the strongest of the simple, unsaturated carboxylic acids.
Furthermore, unlike other organic acids, formic acid has the advantage of being both a carboxylic acid and an aldehyde.
Formic Acid acts, therefore, both as an acidifying and a reducing agent, which clearly gives formic acid enhanced potential for use in industry.

Applications/uses
Hard surface care
HTF - pharmaceutical processing
Industrial cleaners
Institutional cleaners
Tannery
Textile

Formic Acid is used for decalcifier; reducer in dyeing for wool fast colours; dehairing and plumping hides; tanning; electroplating; coagulating rubber latex; silage and grain preservation;aidditive in regenerating old rubber; solvents of perfume; lacquers; alkylating agent for alcohols; carboxylating agent for tertiary compounds.
Formic acid, also called methanoic acid), is the simplest and has the lowest mole weight of the carboxylic acids, in which a single hydrogen atom is attached to the carboxyl group (HCOOH).
If a methyl group is attached to the carboxyl group, the compound is acetic acid.
Formic Acid occurs naturally in the body of ants and in the stingers of bees.
Functionally, Formic acid is not only an acid but also analdehyde; Formic acid reacts with alcohols to form esters as an acid and Formic acid is easily oxidized which imparts some of the character of an aldehyde.
Pure formic acid is a colorless, toxic, corrosive and fuming liquid, freezing at 8.4 C and boiling at 100.7 C.

Formic Acid is soluble in water, ether, and alcohol.
Formic Acid irritates the mucous membranes and blisters the skin.
Formic Acid is prepared commercially from sodiumformate with the reaction of condensed sulfuric acid.
Formic acid is used as a chemical intermediate and solvent, and as a disinfectant.
Formic Acid is also in processing textiles and leathers, electroplating and coagulating latex rubber.

APPLICATIONS
Formic Acid is used for decalcifier; reducer in dyeing for wool fast colours; dehairing and plumping hides; tanning; electroplating; coagulating rubber latex; silage and grain preservation;aidditive in regenerating old rubber; solvents of perfume; lacquers; alkylating agent for alcohols; carboxylating agent for tertiary compounds.
Formic Acid is also used as an intermediate for the production of a wide variety of products in the chemicals and pharmaceutical industries.
Formic acid is abundant in nature and has been used for many years as an environmentally friendly alternative in industries such as textiles, natural rubber and leather processing.
Formic Acid is also used in agriculture, as well as in the production of medicines, cosmetics, detergents and disinfectants.
Formic Acid has excellent properties in controlling acidity, while at the same time effectively restricting microbial growth.
Formic Acid is used in dyeing and finishing of textiles, leather treatment, manufacture of fumigants, insecticides, refrigerants, solvents for perfumes, lacquers, electroplating, antiseptic in brewing, natural latex coagulant, ore flotation, and vinyl resin plasticizers.

What Does Formic Acid Mean?
Formic acid is the simple form of carboxylic acid, and is also known by the systematic IUPAC name as methanoic acid.
Formic acid has the chemical formula HCOOH.
Formic Acid is formed naturally in the venom of bees and ants, and is considered an important intermediate in chemical synthesis.
For commercial purposes formic acid is primarily used as a preservative and antibacterial agent.

Chemical Structure and Properties
Formic acid is the simplest member of the carboxylic acid family.
Formic acid's also known as methanoic acid.
The chemical's molecular formula is HCOOH.
The molecule is composed of a carboxyl group (COOH) with a hydrogen atom attached.
In the carboxyl group, the carbon atom has a double bond joining Formic acid to the oxygen atom and a single bond joining Formic acid to the hydroxyl (OH) group, as shown in the illustration above.

Formic acid can be made synthetically in laboratories.
In nature, Formic acid usually exists in the form of a colorless liquid.
This liquid freezes at 8.3 degrees Celsius (46.9 degrees Fahrenheit) and boils at 100.7 degrees Celsius. (213.3 degrees Fahrenheit).
Formic Acid has a strong odor and is often described as having a "pungent" smell.

Formula and structure: The chemical formula of formic acid is HCOOH or HCO2H.
Formic acids molecular formula is CH2O2 and its molar mass is 46.02 g/mol.
Formic acids chemical structure is shown below.
Formic Acid consists of a single carboxylic acid group (COOH) attached to a hydrogen atom.

Preparation: Formic acid is prepared through several routes.
Formic Acid is commonly prepared by reacting sodium formate with sulfuric acid.
Formic Acid is also prepared by the reaction of formamide (HCONH2) with sulfuric acid or by the hydrolysis of methyl formate (HCO2CH3), as shown below:
2 HCONH2 + 2H2O + H2SO4 → 2HCO2H + (NH4)2SO4
HCO2CH3 + H2O → HCO2H + CH3OH

Physical properties: Pure formic acid is a colorless liquid with a corrosive and pungent odor.
Formic acids density is 1.22 g/mL, melting point is 8.4 °C and boiling point is 101 °C.
Formic Acid is completely miscible with water

Chemical properties: Formic acid is a weak acid which behaves as a typical carboxylic acid and also has some aldehyde-like properties.
Formic Acid readily reacts with alcohols to form esters.
Formic acid decomposes in the presence of acids or heat to give carbon monoxide (CO) and water.
In the presence of platinum, Formic acid decomposes to give carbon dioxide and hydrogen instead.

Uses: Formic acid is mainly used as a preservative, antibacterial agent, artificial flavoring agent, and in household and industrial cleaning products.
Formic Acid is also used in leather tanning, dyeing, textile finishing, and rubber production.

Natural Formic acid occurrence
In nature, formic acid is found in most ants and in stingless bees of the genus Oxytrigona.
The wood ants from the genus Formica can spray formic acid on their prey or to defend the nest.
The puss moth caterpillar (Cerura vinula) will spray Formic acid as well when threatened by predators.
Formic acid is also found in the trichomes of stinging nettle (Urtica dioica).
Formic acid is a naturally occurring component of the atmosphere primarily due to forest emissions.
From methyl formate and formamide
When methanol and carbon monoxide are combined in the presence of a strong base, the result is methyl formate, according to the chemical equation:

CH3OH + CO → HCO2CH3
In industry, this reaction is performed in the liquid phase at elevated pressure.
Typical reaction conditions are 80 °C and 40 atm.
The most widely used base is sodium methoxide.
Hydrolysis of the methyl formate produces formic acid:

HCO2CH3 + H2O → HCOOH + CH3OH
Efficient hydrolysis of methyl formate requires a large excess of water.
Some routes proceed indirectly by first treating the methyl formate with ammonia to give formamide, which is then hydrolyzed with sulfuric acid:

HCO2CH3 + NH3 → HC(O)NH2 + CH3OH
2 HC(O)NH2 + 2H2O + H2SO4 → 2HCO2H + (NH4)2SO4
A disadvantage of this approach is the need to dispose of the ammonium sulfate byproduct.
This problem has led some manufacturers to develop energy-efficient methods of separating formic acid from the excess water used in direct hydrolysis.
In one of these processes, used by BASF, the formic acid is removed from the water by liquid-liquid extraction with an organic base.

Niche and obsolete chemical routes
By-product of acetic acid production
A significant amount of formic acid is produced as a byproduct in the manufacture of other chemicals.
At one time, acetic acid was produced on a large scale by oxidation of alkanes, by a process that cogenerates significant formic acid.
This oxidative route to acetic acid has declined in importance so that the aforementioned dedicated routes to formic acid have become more important.

Hydrogenation of carbon dioxide
The catalytic hydrogenation of CO2 to formic acid has long been studied.
This reaction can be conducted homogeneously.

Formic acid Oxidation of biomass
Formic acid can also be obtained by aqueous catalytic partial oxidation of wet biomass by the OxFA process.
A Keggin-type polyoxometalate (H5PV2Mo10O40) is used as the homogeneous catalyst to convert sugars, wood, waste paper, or cyanobacteria to formic acid and CO2 as the sole byproduct.
Yields of up to 53% formic acid can be achieved.

Formic acid Laboratory methods
In the laboratory, formic acid can be obtained by heating oxalic acid in glycerol and extraction by steam distillation.
Glycerol acts as a catalyst, as the reaction proceeds through a glyceryl oxalate intermediate.
If the reaction mixture is heated to higher temperatures, allyl alcohol results.
The net reaction is thus:
C2O4H2 → CO2H2 + CO2

Another illustrative method involves the reaction between lead formate and hydrogen sulfide, driven by the formation of lead sulfide.
Pb(HCOO)2 + H2S → 2HCOOH + PbS

Formic acid Electrochemical production
Formic acid has been reported that formate can be formed by the electrochemical reduction of CO2 (in the form of bicarbonate) at a lead cathode at pH 8.6:
HCO−3 + H2O + 2e− → HCO−2 + 2OH− or CO2 + H2O + 2e− → HCO−2 + OH−
If the feed is CO2 and oxygen is evolved at the anode, the total reaction is:
CO2 + OH− → HCO−2 + 1/2 O2

This has been proposed as a large-scale source of formate by various groups.
The formate could be used as feed to modified E. coli bacteria for producing biomass.
There exist natural microbes that can feed on formic acid or formate (see Methylotroph).

Formic acid Biosynthesis
Formic acid is named after ants which have high concentrations of the compound in their venom.
In ants, formic acid is derived from serine through a 5,10-methenyltetrahydrofolate intermediate.
The conjugate base of formic acid, formate, also occurs widely in nature.
An assay for formic acid in body fluids, designed for determination of formate after methanol poisoning, is based on the reaction of formate with bacterial formate dehydrogenase.

Formic acid Artificial photosynthesis
In August 2020 researchers at Cambridge University announced a stand-alone advanced ‘photosheet’ technology that converts sunlight, carbon dioxide and water into oxygen and formic acid with no other inputs.

IUPAC names
Ameisensäure
Ameisensäure
carboxylic acid
CH202
Ester
FORMIC ACID
Formic Acid
Formic acid
formic acid
Formic Acid
Formic acid
formic acid
formic acid 85 %
Formic Acid 85%
formic acid 90-100%
Formic Acid [for General Organic Chemistry]
formic acid … %
formic acid...%
Formira ,Formisoton , Formylic acid
Hydrogen carboxylic acid
kwas metanowy
METANOIC ACID
Methanoic Acid
Methanoic acid
methanoic acid
Methansäure
methansäure
Acide formique
acideformique
acideformique(french)
Acido formico
acidoformico
Add-F
Kwas metaniowy
kwasmetaniowy
kwasmetaniowy(polish)
Kyselina mravenci
kyselinamravenci
kyselinamravenci(czech)
Methanoicacidmonomer
Methansαure
Mierenzuur
Myrmicyl
Rcra waste number U123
Formic acid about 85%
FormicacidAmeisensure
FORMOL
FORMALDE-FRESH
FORMALDE-FRESH SOLUTION
FORMALDE-FRESH SOLUTION, BUFFERED
FORMALDEHYDE, BUFFERED
FORMALDEHYDE, CARSON-MILLON
METHANONE
METHYL ALDEHYDE
Formate Ion Chromatography Standard Solution Fluka
FORMIC ACID 98-100 %, EXTRA PURE, DAC, F
FORMIC ACID FCC
FORMIC ACID, >=96%, A.C.S. REAGENT
FORMIC ACID, 95-97%
FORMIC ACID SOLUTION, 1.0 M IN WATER
FORMIC ACID DIST. 1 L
FORMIC ACID APPROX. 85% TECHNICAL 5 L
FORMIC ACID 85 %, PURE
AGILENT FORMIC ACID-REAGENT GRADE 1X5ML
FORMIC ACID, 88%, A.C.S. REAGENT
FORMIC ACID, FOR MASS SPECTROSCOPY
Formicacid,97%
Formic acid, for analysis ACS, 88%
Formic acid, for analysis, 99+%
Formic acid, pure, 99%
FORMIC ACID, 88% ENVIRONMENTAL GRADE
FORMIC ACID, 88% REAGENT (ACS)
FORMIC ACID, 88% SUPERIOR REAGENT (ACS)
FORMIC ACID, 88% VERITASDOUBLE DISTILLED
formate standard for ic
FORMICACID,90%,REAGENT,ACS(BULK
FORMICACID,96%,REAGENT,ACS
FORMICACID,TECHNICAL
FORMIC ACID, ACS, 88-91%
FORMIC ACID 98-100 %, PURISS. P.A.,REAG. ACS, REAG. PH. EUR.
FORMIC ACID FREE ACID
FORMIC ACID 98 - 100% GR ACS
FORMIC ACID PESTICIDE GRADE 98-100%
FORMIC ACID 98 - 100% EXTRA PURE, FCC DAC
FORMIC ACID (ANHYDROUS ) GC STANDARD

Regulatory process names:
Formic acid
Formic acid
formic acid
formic acid ... %
FORMIC ACID with more than 85% acid by mass
FORMIC ACID with not less than 10% but not more than 85% acid by mass
FORMIC ACID with not less than 5% but less than 10% acid by mass
formic acid … %

Translated names
...% skruzdžių rūgštis (lt)
Acid formic (ro)
acid formic…% (ro)
Acide formique (fr)
acide formique à …% (fr)
Acido formico (it)
acido formico ... % (it)
Ameisensäure (de)
Ameisensäure ... % (de)
Aċidu formiku (mt)
Formhape (sipelghape) … % (et)
Formic acid (no)
Hangyasav (hu)
hangyasav …% (hu)
Kwas mrówkowy (pl)
kwas mrówkowy ... % (pl)
kyselina mravenčí (cs)
kyselina mravčia (sk)
kyselina mravčia ... % (sk)
maursyre ... % (no)
Mierenzuur (nl)
mierenzuur ... % (nl)
mravenčí kyselina ...% (cs)
Mravlja kiselina (hr)
mravlja kiselina ... % (hr)
Mravljinčna kislina (sl)
mravljična kislina...% (sl)
Muurahaishappo (fi)
Muurahaishappo... % (fi)
myresyre (da)
myresyre ... % (da)
Myrsyra (sv)
myrsyra ... % (sv)
Sipelghape (et)
Skruzdžių rūgštis (lt)
Skudrskābe (lv)
Ácido fórmico (es)
Ácido fórmico (pt)
ácido fórmico ... % (es)
ácido fórmico ... % (pt)
Мравчена киселина (bg)
мравчена киселина ... % (bg)
…% skudrskābe (lv)

CAS names
Formic acid

IUPAC names
C&L Inventory
carboxylic acid
CH202
Ester
FORMIC ACID
Formic Acid
Formic acid
formic acid
Formic Acid
Formic acid
formic acid
formic acid 85 %
Formic Acid 85%
formic acid 90-100%
Formic Acid [for General Organic Chemistry]
formic acid … %
formic acid...%
Formira ,Formisoton , Formylic acid
Hydrogen carboxylic acid
kwas metanowy
METANOIC ACID
Methanoic Acid
Methanoic acid
methanoic acid
Methansäure
methansäure
Reaction mass of benzyl alcohol and benzyl formate and sodium benzothiazol-2-yl sulphide and 2-(heptadecenyl)-4,5-dihydro-1H-imidazole-1-ethanol and Benzene, C10-13-alkyl derivs.

Formic acid, also known as methanoic acid, is a chemical compound with the formula HCOOH.
Formic acid is the simplest carboxylic acid and is composed of a carboxyl group (COOH) attached to a hydrogen atom.
Formic acid occurs naturally in certain plants and is also produced synthetically for various industrial applications.
Formic acid is a colorless liquid with a pungent, sharp odor.

CAS Number: 64-18-6
EC Number: 200-579-1



APPLICATIONS


Formic acid is widely used in agriculture as a feed preservative and to enhance the quality of animal feed.
Formic acid finds application in the chemical industry as a raw material for the production of various chemicals, including pharmaceuticals, dyes, and pesticides.
In the leather industry, formic acid is utilized during the tanning process to remove hair and other impurities from hides.

The textile industry uses formic acid as a pH regulator and dye fixative in the dyeing and printing of fabrics.
Formic acid acts as a coagulant in the rubber industry, aiding in the production of latex rubber.
Formic acid is found in cleaning agents as a disinfectant, antimicrobial agent, and pH adjuster.

Formic acid is used as a preservative in personal care products, cosmetics, and cleaning formulations.
Formic acid is employed in electroplating baths as an acidifier and pH adjuster.
The oil and gas industry uses formic acid for acidizing wells, enhancing oil production by removing formation damage.

Formic acid acts as a biocide in water treatment applications, controlling microbial growth.
Formic acid is used in the synthesis of pharmaceutical intermediates and active pharmaceutical ingredients (APIs).
In analytical chemistry, it serves as a solvent and reagent in various techniques, such as high-performance liquid chromatography (HPLC).

Formic acid can be used as an animal repellent to deter pests and unwanted animals.
Formic acid is employed for descaling and cleaning industrial equipment, particularly in applications involving mineral deposits.
Formic acid is utilized as a pH adjuster in various applications, including personal care products, laboratory solutions, and industrial processes.
Formic acid finds application in wastewater treatment to control pH and remove heavy metals.
In the food industry, it is used as a preservative and acidifier in certain food products and food processing.

Beekeepers use formic acid in some treatments to control varroa mites in beehives.
Formic acid can be used in wood preservation formulations to protect against decay and fungal growth.
Formic acid is employed in the production of adhesives and sealants as a pH adjuster and catalyst.

Formic acid is used for metal cleaning, surface preparation, and metal passivation.
In medical and laboratory settings, formic acid can be used as a disinfectant.
Formic acid finds application in the processing of cellulose-based materials, such as paper and textiles.

Formic acid is used for concrete and cement curing in the construction industry.
Formic acid is being explored as a potential fuel for fuel cell applications due to its high energy density and ease of storage.

Formic acid is used in the production of leather goods, such as shoes, belts, and bags.
Formic acid finds application in the manufacturing of synthetic fibers, including nylon and polyester.

Formic acid is utilized in the production of rubber and plastic foams, such as those used in insulation materials.
Formic acid is employed in the production of adhesives and bonding agents for various applications.
Formic acid is used in the petroleum industry for oil well stimulation and acidizing operations.

Formic acid serves as a reducing agent in chemical reactions, particularly in the synthesis of pharmaceuticals and fine chemicals.
Formic acid is employed in the production of detergents and cleaning products as a pH adjuster and stain remover.
Formic acid can be used as a pesticide in agriculture to control pests and insects.

Formic acid is utilized in the formulation of corrosion inhibitors for metal protection.
Formic acid is used in the production of flavors and fragrances for the food and cosmetic industries.

In the automotive industry, formic acid finds application as an additive in coolant formulations.
Formic acid is utilized as a mordant in textile dyeing to improve colorfastness and fixation of dyes.

Formic acid is employed in the production of artificial sweeteners, such as sodium saccharin.
Formic acid can be used as a pH adjuster in swimming pools and water treatment applications.
Formic acid is utilized in the preservation of biological specimens and tissue samples.

Formic acid finds application as a de-scaling agent for removing mineral deposits from household appliances and industrial equipment.
In the photography industry, formic acid can be used as a developing agent for black and white films.
Formic acid is employed as a cleaning agent for circuit boards and electronic components.

Formic acid can be used as a food acidifier and preservative in the brewing and wine industries.
Formic acid is used in the production of metal salts, such as formates, which have various industrial applications.
Formic acid is utilized in the synthesis of certain polymers and resins for coatings and adhesives.
In the paper industry, it can be used as a paper strength additive to improve paper properties.

Formic acid is employed as a catalyst in chemical reactions, particularly in the production of esters and amides.
Formic acid is used as a pH adjuster and buffering agent in cosmetic formulations.
Formic acid finds application in the production of fuel additives, such as oxygenated fuels and biodiesel.


Formic acid has a variety of applications across different industries.
Here are some common applications of formic acid:

Agriculture:
Formic acid is used as a feed preservative and as a treatment for animal feed to inhibit the growth of bacteria and improve feed quality.

Chemical Industry:
Formic acid serves as a raw material for the production of various chemicals, including pharmaceuticals, dyes, and pesticides.

Leather Industry:
Formic acid is used in the leather tanning process to remove hair and other impurities from animal hides.

Textile Industry:
Formic acid is utilized as a pH regulator and dye fixative in the dyeing and printing of textiles.

Rubber Industry:
Formic acid acts as a coagulant in the production of latex rubber, facilitating the formation of rubber particles.

Cleaning Agents:
Formic acid is found in some cleaning products as a disinfectant, antibacterial agent, and pH adjuster.

Preservatives:
Formic acid is used as a preservative in certain personal care products, cosmetics, and cleaning formulations.

Electroplating:
Formic acid is utilized in electroplating baths as an acidifier and pH adjuster.

Oil and Gas Industry:
Formic acid can be used for acidizing oil wells to remove formation damage and enhance oil production.

Biocides:
Formic acid is employed as a biocide in water treatment applications to control microbial growth.

Pharmaceuticals:
Formic acid is used in the synthesis of pharmaceutical intermediates and active pharmaceutical ingredients (APIs).

Analytical Chemistry:
Formic acid is used as a solvent and reagent in various analytical techniques, such as high-performance liquid chromatography (HPLC).

Animal Repellents:
Formic acid can be used as an animal repellent to deter pests and unwanted animals.

Cleaning and Descaling:
Formic acid is used for descaling and cleaning industrial equipment, particularly in applications involving mineral deposits.

pH Regulation:
Formic acid is utilized as a pH adjuster in various applications, including personal care products, laboratory solutions, and industrial processes.

Environmental Applications:
Formic acid can be used for wastewater treatment to control pH and remove heavy metals.

Food Industry:
In some cases, formic acid is used as a preservative and acidifier in food products and food processing.

Beekeeping:
Formic acid is used in some treatments for the control of varroa mites in beehives.

Wood Preservation:
Formic acid can be used in wood preservation formulations to protect against decay and fungal growth.

Adhesive Industry:
Formic acid is utilized in the production of adhesives and sealants as a pH adjuster and catalyst.

Metal Treatment:
Formic acid is used for metal cleaning, surface preparation, and metal passivation.

Disinfection:
Formic acid can be used as a disinfectant in medical and laboratory settings.

Cellulosic Materials:
Formic acid is used in the processing of cellulose-based materials, such as paper and textiles.

Construction Industry:
Formic acid is utilized for concrete and cement curing applications.

Fuel Cells:
Formic acid is being explored as a potential fuel for fuel cell applications due to its high energy density and ease of storage.



DESCRIPTION


Formic acid, also known as methanoic acid, is a chemical compound with the formula HCOOH.
Formic acid is the simplest carboxylic acid and is composed of a carboxyl group (COOH) attached to a hydrogen atom.
Formic acid occurs naturally in certain plants and is also produced synthetically for various industrial applications.


Formic acid is a colorless liquid with a pungent, sharp odor.
Formic acid is the simplest carboxylic acid, consisting of a carboxyl group (COOH) attached to a hydrogen atom.
Formic acid has a molecular formula of HCOOH and a molecular weight of 46.03 grams/mol.

Formic acid is highly soluble in water and many organic solvents.
The density of formic acid is 1.22 g/cm³.
Formic acid has a melting point of 8.4 °C (47.1 °F) and a boiling point of 100.8 °C (213.4 °F).

Formic acid is a volatile compound with a vapor pressure of 44 mmHg at 20 °C.
It is classified as an acidic substance, with a pH below 7.
The odor of formic acid can be described as strong, vinegar-like, or reminiscent of ant stings.

Formic acid is highly reactive and can act as both an acid and a reducing agent.
Formic acid can corrode or etch metals and can cause burns on contact with the skin and eyes.
Formic acid occurs naturally in certain plants and animals and is also produced synthetically for industrial purposes.
In agriculture, formic acid is used as a feed preservative and in the treatment of animal feed.

The chemical industry utilizes formic acid as a raw material in the production of various chemicals, including dyes and pharmaceuticals.
In the leather industry, it is used in the tanning process to remove hair and impurities from hides.
Formic acid is employed in the textile industry as a pH regulator and fixative for textile dyes.

Formic acid acts as a coagulant in the production of latex rubber in the rubber industry.
Some cleaning products contain formic acid as a disinfectant and antimicrobial agent.

Formic acid is used as a preservative in certain personal care products and cosmetics.
Formic acid is commonly used as a reagent in laboratory and research settings for various chemical reactions.

Formic acid can serve as a solvent for certain substances due to its miscibility with water and organic solvents.
Formic acid is utilized in some formulations of antifreeze to lower the freezing point of liquids.
Formic acid is considered a promising fuel for fuel cell applications due to its high energy density and storage convenience.

When handled, formic acid requires proper protective equipment and adherence to safety guidelines due to its corrosive nature.
The unique properties and versatile applications of formic acid make it an important chemical in several industries, ranging from agriculture to textile manufacturing and beyond.



PROPERTIES


Chemical Formula: HCOOH
Molecular Weight: 46.03 g/mol
Physical State: Colorless liquid
Odor: Pungent, acrid odor
Density: 1.22 g/cm³
Melting Point: 8.4 °C (46.1 °F)
Boiling Point: 100.8 °C (213.4 °F)
Solubility: Soluble in water, ethanol, ether, acetone, and other organic solvents
Vapor Pressure: 44 mmHg at 20 °C (68 °F)
Flash Point: 69 °C (156 °F)
Autoignition Temperature: 605 °C (1121 °F)
Viscosity: 1.46 cP at 20 °C (68 °F)
pH: Strongly acidic (pKa = 3.77)
Molecular Structure: It consists of a carboxylic acid group (COOH) attached to a hydrogen atom.
Reactivity: It is a highly reactive compound, capable of participating in various chemical reactions.
Hygroscopicity: Formic acid has hygroscopic properties, absorbing moisture from the surrounding environment.
Miscibility: It is miscible with many organic solvents and can form homogeneous solutions.
Corrosivity: Formic acid is corrosive to metals, particularly in concentrated form.
Stability: It is relatively stable under normal conditions, but can decompose upon exposure to heat or light.
Toxicity: Formic acid is toxic and can cause severe irritation, burns, and harm to living organisms.



FIRST AID


Inhalation:

Move the affected person to fresh air and ensure they are in a well-ventilated area.
If breathing is difficult, provide oxygen if available and seek immediate medical attention.
If the person is not breathing, perform artificial respiration, preferably using a mechanical device.


Skin Contact:

Remove contaminated clothing and immediately rinse the affected skin with plenty of water for at least 15 minutes.
Gently wash the affected area with mild soap and water.
Seek medical attention if skin irritation, redness, or burns occur.
Avoid applying creams or ointments without medical advice.


Eye Contact:

Rinse the eyes thoroughly with gently flowing water for at least 15 minutes, holding the eyelids open.
Remove contact lenses, if applicable, after rinsing for a few minutes.
Seek immediate medical attention, even if initial irritation is mild or absent.
Protect the unaffected eye during transportation to medical facilities.


Ingestion:

Do NOT induce vomiting unless instructed to do so by medical professionals.
Rinse the mouth thoroughly with water, but do not swallow it.

If a large amount of formic acid has been ingested or if the person is experiencing severe symptoms, seek immediate medical attention.
Provide medical personnel with all relevant information, including the quantity ingested and the time of exposure.


General Measures:

Remove the person from the contaminated area to prevent further exposure.
Remove contaminated clothing, taking care not to spread the chemical to unaffected areas.
Rinse any contaminated clothing thoroughly before reuse or dispose of it safely.

If the person shows signs of chemical burns, protect the affected area by loosely covering it with a sterile, non-stick bandage or cloth.
Provide supportive care as needed, such as maintaining airway, breathing, and circulation.
Do not administer any medication unless instructed to do so by medical professionals.



HANDLING AND STORAGE


Handling:

Personal Protection:
Always wear appropriate personal protective equipment (PPE) when handling formic acid, including chemical-resistant gloves, safety goggles, and a lab coat or protective clothing.
Consider using a chemical-resistant apron and face shield for additional protection, especially when handling larger quantities or working with concentrated solutions.
Ensure good ventilation in the work area to minimize the inhalation of vapors.

Safe Handling Practices:
Handle formic acid in a well-ventilated area or under local exhaust ventilation to prevent the buildup of vapors.
Avoid contact with skin, eyes, and clothing.
In case of contact, follow the first aid measures provided and remove contaminated clothing immediately.
Use appropriate tools, such as chemical-resistant containers and pumps, to transfer or dispense formic acid.

Do not eat, drink, or smoke while handling formic acid, as it is toxic if ingested.
Avoid inhaling vapors by keeping the container closed when not in use and using a fume hood or appropriate respiratory protection when necessary.
Do not mix formic acid with other chemicals without proper knowledge and guidance, as hazardous reactions may occur.

Spill and Leak Response:
In the event of a spill or leak, restrict access to the area and ensure that proper personal protective equipment is worn.
Absorb small spills with an appropriate absorbent material, such as vermiculite or sand, and transfer it to a suitable container for disposal.

For larger spills, contain the spill by constructing a barrier with sandbags or absorbent booms to prevent further spread.
Notify the appropriate authorities and follow local regulations for proper cleanup and disposal of spilled formic acid.


Storage:

Storage Conditions:
Store formic acid in a cool, dry, and well-ventilated area away from sources of heat, ignition, and direct sunlight.
Keep containers tightly closed and upright to prevent leakage or spills.
Store formic acid away from incompatible materials, such as strong oxidizers and bases, to prevent hazardous reactions.
Separate formic acid from flammable substances and reactive chemicals to minimize the risk of fire or chemical reactions.

Storage Containers:
Use appropriate containers for storing formic acid, such as high-density polyethylene (HDPE) or glass containers.
Ensure that containers are labeled with the name of the substance, hazard warnings, and appropriate safety information.
Check containers regularly for signs of damage or deterioration and replace them if necessary.

Handling of Drums and Containers:
When handling larger quantities of formic acid stored in drums or containers, use appropriate material handling equipment, such as drum dollies or forklifts.
Take precautions to prevent spills, leaks, or punctures during transportation and storage of drums or containers.
Follow local regulations for the proper handling, storage, and disposal of empty containers.



SYNONYMS


Methanoic acid
Hydrogen carboxylic acid
Aminic acid
Formylic acid
HCOOH (its chemical formula)
Ant sting
Ant acid
Formylic alcohol
Oxocarbinic acid
Formol
Hydroxy(oxo)methane
HCO2H (its condensed formula)
Acide formique (in French)
Ameisensäure (in German)
Ácido fórmico (in Spanish)
Acidum formicum (in Latin)
Acidum methanoicum
Carbonous acid
Hydroxy methanoic acid
Methylic alcohol
E236 (its European food additive number)
RCOOH (generic carboxylic acid formula)
EINECS 200-579-1 (European Inventory of Existing Commercial Chemical Substances number)
FEMA 2487 (Flavor and Extract Manufacturers Association number)
NSC 8957 (National Cancer Institute identifier)
HCO2OH
Acide formylique (in French)
Aminocarboxylic acid
Carboxylic acid C1
Ethanoic acid
Hydrogen formate
Methanoate
Methylic formic acid
Oxomethanol
RC(O)OH (generic carboxylic acid formula)
UN 1779 (United Nations identification number)
Formolene
Formylic alcoholate
Hydrogen methanoate
Hydroxy(oxo)methanol
Oxomethyl alcohol
Oxymethanol
RC(O)OH (generic carboxylic acid formula)
Methanoic acid solution
Methylformate
Monocarboxylic acid
R-COOH (generic carboxylic acid formula)
RCO2H (generic carboxylic acid formula)
Carboxymethanol
Carboxylic acid (methanoic acid)
Acid of ants
Carbonic acid
Ethylic formate
Formate
Formic alcohol
HCO2H (systematic name)
Hydrogen carboxylate
Hydroxy(oxo)methyl radical
Methyl carboxylate
Methanoic alcohol
Methanoic acid solution
Methylic acid
R-COOH (generic carboxylic acid formula)
Acidum formicum concentratum
Ameisengeist (in German)
Ant's vinegar
Ethanoic acid solution
HCOOH (chemical formula)
Hydrogen methanoate
Methanoic acid salt
RC(O)OH (generic carboxylic acid formula)
Acidum formicum dilutum
Formylic acid solution
HCO2H (IUPAC abbreviation)
Mierenzuur (in Dutch)

FRAGRANCE Aroma compound An aroma compound, also known as an odorant, aroma, fragrance or flavor, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds,[1] particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds.[1][2] Generally, molecules meeting this specification have molecular weights of less than 310.[3] Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term fragrances may also apply to synthetic compounds, such as those used in cosmetics.[4] Aroma compounds can be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. For example, many form biochemically during the ripening of fruits and other crops.[1][5] Wines have more than 100 aromas that form as byproducts of fermentation.[6] Also, many of the aroma compounds play a significant role in the production of compounds used in the food service industry to flavor, improve, and generally increase the appeal of their products.[1] An odorizer may add a detectable odor to a dangerous odorless substance, like propane, natural gas, or hydrogen, as a safety measure. Alcohols Furaneol (strawberry) 1-Hexanol (herbaceous, woody) cis-3-Hexen-1-ol (fresh cut grass) Menthol (peppermint) Aldehydes High concentrations of aldehydes tend to be very pungent and overwhelming, but low concentrations can evoke a wide range of aromas. Acetaldehyde (ethereal) Hexanal (green, grassy) cis-3-Hexenal (green tomatoes) Furfural (burnt oats) Hexyl cinnamaldehyde Isovaleraldehyde – nutty, fruity, cocoa-like Anisic aldehyde – floral, sweet, hawthorn. It is a crucial component of chocolate, vanilla, strawberry, raspberry, apricot, and others. Cuminaldehyde (4-propan-2-ylbenzaldehyde) – Spicy, cumin-like, green Esters Fructone (fruity, apple-like) Ethyl methylphenylglycidate (Strawberry) alpha-Methylbenzyl acetate (Gardenia) Ketones Cyclopentadecanone (musk-ketone)[7] Dihydrojasmone (fruity woody floral) Oct-1-en-3-one (blood, metallic, mushroom-like)[8] 2-Acetyl-1-pyrroline (fresh bread, jasmine rice) 6-Acetyl-2,3,4,5-tetrahydropyridine (fresh bread, tortillas, popcorn) Lactones gamma-Decalactone intense peach flavor gamma-Nonalactone coconut odor, popular in suntan lotions delta-Octalactone creamy note Jasmine lactone powerful fatty-fruity peach and apricot Massoia lactone powerful creamy coconut Wine lactone sweet coconut odor Sotolon (maple syrup, curry, fenugreek) Thiols Main article: Thiol Thioacetone (2-propanethione) A lightly studied organosulfur. Its smell is so potent it can be detected several hundred meters downwind mere seconds after a container is opened. Allyl thiol (2-propenethiol; allyl mercaptan; CH2=CHCH2SH) (garlic volatiles and garlic breath)[9] (Methylthio)methanethiol (CH3SCH2SH), the "mouse thiol", found in mouse urine and functions as a semiochemical for female mice[10] Ethanethiol, commonly called ethyl mercaptan (added to propane or other liquefied-petroleum gases used as fuel gases) 2-Methyl-2-propanethiol, commonly called tert-butyl mercaptan, is added as a blend of other components to natural gas used as fuel gas. Butane-1-thiol, commonly called butyl mercaptan, is a chemical intermediate. Grapefruit mercaptan (grapefruit) Methanethiol, commonly called methyl mercaptan (after eating Asparagus) Furan-2-ylmethanethiol, also called furfuryl mercaptan (roasted coffee) Benzyl mercaptan (leek or garlic-like) Miscellaneous compounds Methylphosphine and dimethylphosphine (garlic-metallic, two of the most potent odorants known)[8] Phosphine (zinc phosphide poisoned bait) Diacetyl (butter flavor) Acetoin (butter flavor) Nerolin (orange flowers) Tetrahydrothiophene (added to natural gas) 2,4,6-Trichloroanisole (cork taint) Substituted pyrazines Aroma-compound receptors Animals that are capable of smell detect aroma compounds with their olfactory receptors. Olfactory receptors are cell-membrane receptors on the surface of sensory neurons in the olfactory system that detect airborne aroma compounds. Aroma compounds can then be identified by gas chromatography-olfactometry, which involves a human operator sniffing the GC effluent.[11] In mammals, olfactory receptors are expressed on the surface of the olfactory epithelium in the nasal cavity.[5] Safety and regulation Patch test In 2005–06, fragrance mix was the third-most-prevalent allergen in patch tests (11.5%).[12] 'Fragrance' was voted Allergen of the Year in 2007 by the American Contact Dermatitis Society. A recent academic study in the United States has shown that "34.7 % of the population reported health problems, such as migraine headaches and respiratory difficulties, when exposed to fragranced products".[13] The composition of fragrances is usually not disclosed in the label of the products, hiding the actual chemicals of the formula, which raises concerns among some consumers.[14] In the United States, this is because the law regulating cosmetics protects trade secrets.[15] In the United States, fragrances are regulated by the Food and Drug Administration if present in cosmetics or drugs, by the Consumer Products Safety Commission if present in consumer products.[15] No pre-market approval is required, except for drugs. Fragrances are also generally regulated by the Toxic Substances Control Act of 1976 that "grandfathered" existing chemicals without further review or testing and put the burden of proof that a new substance is not safe on the EPA. The EPA, however, does not conduct independent safety testing but relies on data provided by the manufacturer.[16] A 2019 study of the top-selling skin moisturizers found 45% of those marketed as "fragrance-free" contained fragrance.[17] List of chemicals used as fragrances In 2010, the International Fragrance Association published a list of 3,059 chemicals used in 2011 based on a voluntary survey of its members, identifying about 90% of the world's production volume of fragrances.[18] See also Flavour and Fragrance Journal Fragrances of the World Foodpairing Odor Odor detection threshold Olfaction Olfactory system Olfactory receptor Odorizer, a device for adding an odorant to gas flowing through a pipe Pheromone Aroma of wine Eau de toilette Across multiple research studies, chemicals used to make fragrances are classified as allergens, hormone disruptors, asthma triggers, neurotoxins & carcinogens. The punchline: fragrances are highly toxic. Fragrances commonly contain phthalates, which are chemicals that help the scents last longer. Health risks for phthalates are startling and include cancer, human reproductive and developmental toxicity, endocrine disruption, birth defects & respiratory problems. These toxic villains are very hard to avoid because manufacturers are not required to list them on ingredient labels. Fragrance chemicals, like other toxic chemicals, can pass from the skin and into the blood. Manufacturers are not required to list their fragrance ingredients on product labels. Often only one word, “fragrance”, is used on the label and can hide a cocktail of more than 100 toxic ingredients. This is because fragrances are considered to be “trade secrets”. The fragrance industry regulates itself, so that safety testing does not have to be confirmed by regulators before products are sold to consumers. So called “natural fragrances” can be just as toxic as synthetic fragrances. Whether it’s in a cleaning product, deodorant, shampoo, or laundry detergent, fragrance chemicals aren’t actually making your product perform better – they are just giving you that perception. We’ve been trained to think that clean has a smell, when in truth that’s not the case. Net, fragrances are linked to so many profound health risks that avoiding them is probably the #1 change you can make to reduce your family’s exposure to toxic chemicals. To avoid fragrances, the Environmental Working Group advises that consumers read the word “fragrance” or “parfum” and translate it to mean “hidden chemicals”. We believe the safest choice is to always choose fragrance-free products. But a couple of key tips you should keep in mind: Don’t be fooled by products labeled with “natural fragrance,” because there is no standard criteria for what these words mean. These can be just as un-safe as fragrances not described this way, so skip these products too. If you see the words “fragrance-free” or “unscented”, your Spidey senses should kick into action. You also have to check the ingredient list, because sometimes manufacturers use masking fragrances to cover the chemical smell of their products. “Fragrance” or “parfum” on an ingredients list is a term used for a collection of chemicals that gives a scent. There are over 3000 chemicals that can be used to make up fragrances. As defined by the American FDA, fragrance is a combination of chemicals that gives each perfume or cologne (including those used in other products) it’s distinct scent. Here’s the catch – as fragrance can be considered a proprietary blend, manufacturers are not obligated to disclose the chemicals used in that blend. Many of these unlisted ingredients have not been tested for toxicity, either alone or in combination. Fragrance ingredients may be derived from petroleum or natural raw materials. In addition to the “scent” chemicals used to create a fragrance, the mixture also requires solvents, stabilizers, UV-absorbers, preservatives and dyes. FOUND IN sunscreen moisturizer shampoo conditioner soap and body wash deodorant make up toner serums exfoliating scrubs perfume laundry detergent & softeners cleaning products WHAT TO LOOK FOR Fragrance, perfume, parfum, essential oil blend, aroma RISKS Sensitivities: A random sampling of US residents from a 2016 study noted that over 99% of participants are exposed to fragranced products at least once a week. Participants of this study also reported an extensive list of health concerns when exposed to fragrance, including migraines, asthma, gastrointestinal issues, and cardiovascular problems (1). Bio Accumulation: Synthetic musks used in fragrances are of environmental concern. Several compounds found in musk build up in the fatty tissue of aquatic animals. Heightened levels of synthetic musk have been found in fish within the Great Lakes, and in sediment. Synthetic musks have been categorized as toxic and bio-accumulative by Environment Canada. Unlisted Fragrance Ingredients and Their Risks: Acetaldehyde: suspected toxicity to nervous and respiratory systems (2). Benzophenone: endocrine disruption and organ toxicity (3); tumours (4) Butylated hydroxyanisole (BHA): Endocrine distruption (5); carcinogen (6) Butylated hydroxytoluene (BHT): skin and eye irritation, affects growth rate and liver (7); respiratory irritant (8) Benzyl Salicylate: allergen and potential endocrine disruptor (9)(10) Benzyl Benzoate: skin and eye irritant (11) Butoxyethanol: skin, eye, nose and throat irritant. Exposure ca lead to blood in urine, vomiting, nausea, and damage to kidneys, liver, lymphoid system, nervous system, respiratory system, and blood cells (12) Butylphenyl methylpropional: skin sensitization (13). Chloromethane (methyl chloride): affects nervous system, liver, kidney and skin (14); developmentally toxic (15) Dichloromethane (methylene chloride): linked to mammary gland tumours in experimental animals (16); may be human carcinogen (17) Diethyl phthalate (DEP): irritant of eyes, skin, and respiratory tract; potential endocrine disruptor (18) (19) Essential Oil Mixtures: Despite the ingredients being of natural origin, some essential oils are allergens (20); essential oils may contain ingredients such as pulegone or methyleugenol that may be carcinogenic and alter endocrine function (21)(22)(23) Eugenyl methyl ether (Methyleugenol): Affects multiple endocrine systems (24); causes mammary gland tumours in experimental animals (25); possible human carcinogen (26) Formaldehyde: known human carcinogen (27) MEA, DEA, TEA – ethanolamines: When ethanolamines are used in the same products as certain preservatives that break down into nitrogen, the can turn into nitrosamines. Nitrosimines is a group of chemicals which has been listed as possible and known carcinogens (28) Methanol: Developmental toxicant (29) Oxybenzone (BP-3): Possible endocrine disruptor (30); Oxybenzone can accumulate in the blood, kidneys and liver, and may be toxic to liver cells (31) Propyl paraben (Propyl p-hydroxybenzoate): Possible endocrine disruptor (32). Resorcinol: Resorcinol adversely affects cardiovascular and nervous system, while changing liver, kidney, and spleen function (33); possible endocrine disruptor (34). Styrene: When ingested orally, styrene is toxic to red blood cells and liver, and toxic to central nervous system when inhaled (35) Synthetic Musks (Tonalide , Galaxolide, Musk Ketone, Musk Xylene): Highly bioaccumulative and have been found in breast milk, body fat and cord blood of newborn babies (36)(37)(38)(39); endocrine disruptor (40). Titanium dioxide (TiO2): Damages respiratory system and may be a carcinogen (41) 1,4-Dioxane: suspected to cause cancer and birth defects (42) Ethylbenzene: Classified as possible carcinogen and cancer causing (43) Vinyl acetate: Possible carcinogen (44); inhalation may cause eye irritation and upper respiratory tract irritation (45)

Frescolat MGA provides relief solution for the skin.
Frescolat MGA gives immediate, strong and long-lasting cooling effect.


CAS Number: 63187-91-7
EC Number: 408-200-3
INCI Name: Menthone Glycerin Acetal
Molecular Formula: C13H24O3



SYNONYMS:
1,4-Dioxaspiro[4.5]decane-2-methanol,9-methyl-6-(1-methylethyl)-, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane-2-methanol, Frescolat MGA, Menthone glycerin acetal, Menthone glyceryl ketal, 6-Isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, (6-Isopropyl-9-methyl-1,4-dioxaspiro[4.5]decan-2-yl)methanol, Fema Gras 3808, Menthone glycerine acetal, (9-Methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-3-yl)methanol, [9-Methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol, Menthone 1,2-glycerol ketal, FRESCOLAT, TYPE MGA RACEMIC, 63187-91-7, Menthone 1,2-glycerol ketal, Frescolat MGA, 6-Isopropyl-9-methyl-1,4-dioxaspiro[4.5]decane-2-methanol, 1,4-Dioxaspiro[4.5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, Menthone glycerin acetal, Menthone 1,2-glyceryl ketal, 6-Isopropyl-9-methyl-1,4-dioxaspiro(4.5)decane-2-methanol, 7QQ1EE6RCP, (9-methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-3-yl)methanol, (6-isopropyl-9-methyl-1,4-dioxaspiro[4.5]decan-2-yl)methanol, Menthone 1,2-glycerol ketal, (+/-)-, 1,4-Dioxaspiro(4.5)decane-2-methanol, 9-methyl-6-(1-methylethyl)-, [9-methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro(4.5)decane-2-methanol, menthone glyceryl ketal, UNII-7QQ1EE6RCP, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane-2-methanol, Menthoneglycerinacetal, starbld0009751, EC 408-200-3, SCHEMBL169625, GTPL2465, FEMA NO. 3808, FEMA 3807, FEMA 3808, DTXSID20866983, CHEBI:169866, ZBJCYZPANVLBRK-UHFFFAOYSA-N, FRESCOLAT, TYPE MGA RACEMIC, (9-methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-2-yl)methanol, (+/-)-menthone 1,2-glycerol ketal, 2-hydroxymethyl-9-methyl-6-(1-methylethyl)-1,4-dioxaspiro(4.5)decane, AKOS015908506, AC-9867, DL-MENTHONE 1,2-GLYCEROL KETAL, CS-0454364, NS00003186, E79266, D,L-MENTHONE 1,2-GLYCEROL KETAL [FHFI], DL-MENTHONE (+/-)-1,2-GLYCEROL KETAL, Q27077744, 6-Isopropyl-9-methyl-1,4-dioxaspiro(4,5)decane-2-methanol, 2-Hydroxymethyl-6-isopropyl-9-methyl-1,4-dioxaspiro[4.5]decane, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane-2-methanol, 9CI



Frescolat MGA belongs to the class of organic compounds known as menthane monoterpenoids.
These are monoterpenoids with a structure based on the o-, m-, or p-menthane backbone.
P-menthane consists of the cyclohexane ring with a methyl group and a (2-methyl)-propyl group at the 1 and 4 ring position, respectively.


The o- and m- menthanes are much rarer, and presumably arise by alkyl migration of p-menthanes.
Frescolat MGA is Menthone Glycerin Acetal.
Frescolat MGA is a patented, menthol-free cooling agent.


Frescolat MGA is a natural extract.
Frescolat MGA provides relief solution for the skin.
Frescolat MGA gives immediate, strong and long-lasting cooling effect.


Optimal for pH of Frescolat MGA is 6.5-12.
Frescolat MGA (INCI: Menthone Glycerin Acetal) is the solution to bring freshness to alkaline formulations such as depilatories and deodorants.
Frescolat MGA (#F-165) is a highly pure, synthetic, and biologically active compound.


Frescolat MGA is used coolant; safe and technologically advanced alternative to menthol, optimal for high pH values ​​>8 (soap, depilatory products).
Dosage of Frescolat MGA is 0.1-3%.
Menthyl 1,2-propanetriol, Frescolat MGA is on the EFFA list of food flavoring ingredients authorized for use in Europe, and its FEMA numbers are 3807 and 3808, respectively.


Frescolat MGA is a highly pure, synthetic, and biologically active compound.
Frescolat MGA is a p-menthane monoterpenoid.


Frescolat MGA is a TRPM8 channel activator and cooling agent.
Frescolat MGA activates mouse TRPM8 channels with EC50 of 4.8 muM.
Frescolat MGA is Colorless viscous liquid.


Frescolat MGA is a clear, colorless, pale, viscous liquid and creates a physiological cooling sensation on the skin or mucosa.
Frescolat MGA is prepared by acetalization of l-menthone with glycerine.
Frescolat MGA has a mint, menthol taste.


Frescolat MGA is a clear colourless viscous liquid.
Frescolat MGA is a p-menthane monoterpenoid.
Frescolat MGA, also known as menthone glycerin acetal, is a synthetic compound widely used as a cooling agent.


Frescolat MGA is a highly pure, synthetic, and biologically active compound.
Frescolat MGA is a colorless liquid that provides a strong, long-lasting sensation of freshness and cooling.
Frescolat MGA is particularly valued for its non-irritating properties, low odor, and suitability for various formulations, including oral care products .


Frescolat MGA is an excellent and more effective alternative to Menthol as it is non-irritating and compatabile with a wide pH (6.5 - 12).
Frescolat MGA has low odour and is in a clear liquid.
Frescolat MGA quickly provides a cooling and icing effect to the skin.


Frescolat MGA has proven efficacy to bring up to 25 minutes colling relief to the skin.
Frescolat MGA is a colorless liquid used as an active cooling agent.
Frescolat MGA creates a strong, long-lasting sensation of freshness and cooling.


Benefits of Frescolat MGA include signal for efficacy, non-irritating, optimal for alkalin formulations, low odor, clear liquid and suitable for oral care (FEMA 3807)
Frescolat MGA acts as a gentle algefacient.
Frescolat MGA shows stronger cool feeling and more mildness as compared with lactic acid menthyl ester.


Frescolat MGA does not cause irritation to the skin.
Frescolat MGA exhibits good combinative- and synergistic action.
Frescolat MGA is widely suitable for personal care products such as fragrances, shampoos, bath foam and shaving products.


Frescolat MGA also works as a cool stabilizer of mint flavor.
Frescolat MGA is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 to < 100 tonnes per annum.
Frescolat MGA is a colorless liquid used as an active cooling agent in alkalin formulations.


Frescolat MGA will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat MGA is designed for bar soap applications.
Frescolat MGA is a colourless liquid used as an active cooling agent.


Frescolat MGA creates a strong, long-lasting sensation of skin icing, skin freshness and skin cooling.
Frescolat MGA has proven efficacy of up to 25 minutes.


Frescolat MGA is a colorless liquid used as an active cooling agent.
Frescolat MGA creates a strong, long-lasting sensation of freshness and cooling.



USES and APPLICATIONS of FRESCOLAT MGA:
Frescolat MGA is used in oral care applications.
Frescolat MGA has an immediate and long-lasting cooling effect.
Frescolat MGA provides a long-lasting cooling effect and acts as a relief player in hair treatments.


A large number of publications have reported its application in food flavor formulations, and in most cases Frescolat MGA is used in combination with other refrigerating agents.
Frescolat MGA is a cooling agent used in various personal care and cosmetic products.


Frescolat MGA provides a refreshing and cooling sensation when applied to the skin or hair.
Frescolat MGA is used for adding fragrance, and to leave the skin feeling refreshed and cool.


Frescolat MGA is a menthol derivative that can be naturally obtained or synthetically manufactured.
Frescolat MGA is mainly used to create a cooling effect in cosmetic preparations used on the skin.


Frescolat MGA is used by consumers, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.
Frescolat MGA is used in the following products: biocides (e.g. disinfectants, pest control products), washing & cleaning products, air care products, polishes and waxes and cosmetics and personal care products.


Other release to the environment of Frescolat MGA is likely to occur from: indoor use as processing aid and outdoor use as processing aid.
Other release to the environment of Frescolat MGA is likely to occur from: indoor use as processing aid.
Release to the environment of Frescolat MGA can occur from industrial use: formulation of mixtures.


Release to the environment of Frescolat MGA can occur from industrial use: in processing aids at industrial sites.
Release to the environment of Frescolat MGA can occur from industrial use: manufacturing of the substance.
Frescolat MGA is a colourless liquid used as an active cooling agent.


Frescolat MGA creates a strong, long-lasting sensation of skin icing, skin freshness and skin cooling.
Frescolat MGA has proven efficacy of up to 25 minutes
Frescolat MGA will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.


Frescolat MGA is designed for bar soap applications.
The cooling effects of Frescolat MGA can be used to negate the irritancy of products with a low pH or containing ingredients that can cause short term irritation as the icing effect will bring greater comfort to users.


Frescolat MGA shows stronger cool feeling and more mildness as compared with lactic acid menthyl ester.
Frescolat MGA does not cause irritation to the skin.


Frescolat MGA exhibits good combinative- and synergistic action.
Frescolat MGA is widely suitable for personal care products such as fragrances, shampoos, bath foam and shaving products.


-In the industry, Frescolat MGA is used in the formulation of personal care products, such as toothpaste, mouthwash, and skincare products.
Its ability to provide a long-lasting cooling sensation makes Frescolat MGA a popular ingredient in these products


-Scientific Research Applications of Frescolat MGA:
Frescolat MGA has a wide range of scientific research applications.
In chemistry, Frescolat MGA is used as a model compound to study acetalization reactions and the stability of acetal bonds.
In biology, Frescolat MGA is used to investigate the effects of cooling agents on cellular processes and temperature-sensitive ion channels .

In medicine, Frescolat MGA is explored for its potential therapeutic applications, particularly in the development of topical formulations for pain relief and skin conditions.
Its cooling properties make Frescolat MGA an attractive candidate for products designed to provide relief from itching, burning, and other discomforts.



CLAIMS OF FRESCOLAT MGA:
*Cooling Agents
*long-lasting



ALTERNATIVE PARENTS OF FRESCOLAT MGA:
*Ketals
*1,3-dioxolanes
*Oxacyclic compounds
*Primary alcohols
*Hydrocarbon derivatives



SUBSTITUENTS OF FRESCOLAT MGA:
*P-menthane monoterpenoid
*Ketal
*Meta-dioxolane
*Oxacycle
*Organoheterocyclic compound
*Acetal
*Organic oxygen compound
*Hydrocarbon derivative
*Primary alcohol
*Organooxygen compound
*Alcohol
*Aliphatic heteropolycyclic compound



MECHANISM OF ACTION OF FRESCOLAT MGA:
Frescolat MGA exerts its cooling effects by activating the transient receptor potential melastatin 8 (TRPM8) channels.
These channels are temperature-sensitive ion channels that are activated by cool temperatures and chemical agonists like menthol and icilin .

Upon activation, TRPM8 channels allow the influx of calcium ions into the cells, leading to the sensation of cooling.
This mechanism is similar to that of menthol, but Frescolat MGA is designed to provide a longer-lasting and more intense cooling effect .



PREPARATION METHODS OF FRESCOLAT MGA:
Frescolat MGA is synthesized through the acetalization of menthone with glycerin.
The reaction typically involves the use of an acid catalyst to facilitate the formation of the acetal bond between menthone and glycerin.

The reaction conditions are carefully controlled to ensure high yield and purity of the final product .
In industrial production, the process is scaled up to produce large quantities of Frescolat MGA.
The reaction is carried out in large reactors, and Frescolat MGA is purified through distillation and other separation techniques to remove any impurities .



CHEMICAL REACTIONS ANALYSIS OF FRESCOLAT MGA:
Frescolat MGA primarily undergoes substitution reactions due to the presence of the acetal functional group.
Common reagents used in these reactions include acids and bases, which can catalyze the hydrolysis of the acetal bond, leading to the formation of menthone and glycerin.

The major products formed from these reactions are menthone and glycerin.
These reactions are typically carried out under mild conditions to prevent the degradation of Frescolat MGA .



COMPARISON WITH SIMILAR COMPOUNDS OF FRESCOLAT MGA:
Frescolat MGA is often compared to other cooling agents, such as menthol and menthyl lactate.
While menthol is the most well-known cooling agent, Frescolat MGA has some disadvantages, such as a strong odor and potential irritation at higher concentrations .

Frescolat MGA, on the other hand, is designed to overcome these limitations.
Frescolat MGA has a lower odor and is less irritating, making it suitable for a wider range of applications.
Additionally, Frescolat MGA provides a longer-lasting cooling effect compared to menthol .



SIMILAR COMPOUNDS INCLUDE:
*Menthol
*Menthyl lactate
*Icilin
Each of these compounds has unique properties and applications, but Frescolat MGA stands out for its combination of strong cooling effect, low odor, and non-irritating properties



WHAT DOES FRESCOLAT MGA DO IN A FORMULATION?
*Refreshing



FUNCTIONS OF FRESCOLAT MGA IN COSMETIC PRODUCTS:
*REFRESHING
Frescolat MGA imparts a pleasant freshness to the skin



HOW TO USE FRESCOLAT MGA:
Frescolat MGA is alcohol soluble, Glycol soluble and Oil Soluble.



USAGE AMOUNT OF FRESCOLAT MGA:
Frescolat MGA should be used between 0.1% and 2%.



PRODUCTS TO USE IN FRESCOLAT MGA:
Frescolat MGA is perfect for use in products where you are looking for an instant skin icing effect such as Shower Gel, Shampoo, Relief Balms, Depilatory Products, Hair Relaxaer, Shaving Foam.
Research has shown that 65% of Consumers are looking for products with a very strong feeling of freshness and 88% of consumers believe that coolness calms irritation.
66% of consumers feel that a product is working if they have a cooling effect upon application.



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT MGA:
Molecular Weight:228.33
XLogP3:2.5
Hydrogen Bond Donor Count:1
Hydrogen Bond Acceptor Count:3
Rotatable Bond Count:2
Exact Mass:228.17254462
Monoisotopic Mass:228.17254462
Topological Polar Surface Area:38.7
Heavy Atom Count:16
Complexity:241
Undefined Atom Stereocenter Count:4
Covalently-Bonded Unit Count:1

Compound Is Canonicalized:Yes
IUPAC Name: (9-methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-3-yl)methanol
InChI: InChI=1S/C13H24O3/c1-9(2)12-5-4-10(3)6-13(12)15-8-11(7-14)16-13/h9-12,14H,4-8H2,1-3H3
InChI Key: ZBJCYZPANVLBRK-UHFFFAOYSA-N
Canonical SMILES: CC1CCC(C2(C1)OCC(O2)CO)C(C)C
Molecular Formula: C13H24O3
DSSTOX Substance ID: DTXSID20866983
Molecular Weight: 228.33 g/mol
Physical Description: clear colourless viscous liquid
Boiling Point: 322.00 to 323.00 °C @ 760.00 mm Hg

Solubility: soluble in water, olive oil <15% and almond oil 1% w/w
Density: 1.0306, 1.0308
CAS RN: 63187-91-7
Formula: C13H24O3
InChI: InChI=1S/C13H24O3/c1-9(2)12-5-4-10(3)6-13(12)15-8-11(7-14)16-13/h9-12,14H,4-8H2,1-3H3
InChI Key: InChIKey=ZBJCYZPANVLBRK-UHFFFAOYSA-N
SMILES: OCC1OC2(OC1)CC(C)CCC2C(C)C
Molecular Weight: 228.33 g/mol
XLogP3-AA: 2.5
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3

Rotatable Bond Count: 2
Exact Mass: 228.17254462 g/mol
Monoisotopic Mass: 228.17254462 g/mol
Topological Polar Surface Area: 38.7 Ų
Heavy Atom Count: 16
Formal Charge: 0
Complexity: 241
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 4
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0

Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Molecular Weight: 228.33
Exact Mass: 228.33
EC Number: 408-200-3
UNII: 7QQ1EE6RCP
HS Code: 2932999099
Characteristics:
PSA: 38.7
XLogP3: 2.97
Appearance: clear colourless viscous liquid

Density: 1.0±0.1 g/cm³
Boiling Point: 148-152 °C @ Press: 14 Torr
Flash Point: 159.7±4.7 °C
Refractive Index: 1.489
Water Solubility: 27.28 mg/L @ 25 °C (est)
soluble in water, olive oil <15% and almond oil 1% w/w
CAS No.: 63187-91-7
Chemical Name: Frescolat MGA (Menthone Glyceryl Acetal)
Synonyms: Frescolat MGA (Menthone Glyceryl Acetal)
CB Number: CB79911803
Display Name: 2-hydroxymethyl-9-methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane
EC Number: 408-200-3
EC Name: 2-hydroxymethyl-9-methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane

CAS Number: 63187-91-7
Molecular Formula: C13H24O3
IUPAC Name: [9-methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol
Chemical Formula: C13H24O3
Average Molecular Weight: 228.3279
Monoisotopic Molecular Weight: 228.172544634
IUPAC Name: [9-methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol
Traditional Name: {6-isopropyl-9-methyl-1,4-dioxaspiro[4.5]decan-2-yl}methanol
CAS Registry Number: 63187-91-7
SMILES: CC(C)C1CCC(C)CC11OCC(CO)O1
InChI Identifier: InChI=1S/C13H24O3/c1-9(2)12-5-4-10(3)6-13(12)15-8-11(7-14)16-13/h9-12,14H,4-8H2,1-3H3
InChI Key: ZBJCYZPANVLBRK-UHFFFAOYSA-N



FIRST AID MEASURES of FRESCOLAT MGA:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT MGA:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT MGA:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT MGA:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT MGA:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT MGA:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

Frescolat MGA Plus is a colorless liquid used as an active cooling agent.
Frescolat MGA Plus creates a strong, long-lasting sensation of freshness and cooling.


CAS Number: 63187-91-7
EC Number: 408-200-3
Chem/IUPAC Name: 1,4-Dioxaspiro[4.5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-; Menthone 1,2-glycerol ketal
INCI Name: Menthone Glycerin Acetal (and) Menthol



SYNONYMS:
1,4-Dioxaspiro[4.5]decane-2-methanol,9-methyl-6-(1-methylethyl)-, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane-2-methanol, Frescolat MGA, Menthone glycerin acetal, Menthone glyceryl ketal, 6-Isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, (6-Isopropyl-9-methyl-1,4-dioxaspiro[4.5]decan-2-yl)methanol, Fema Gras 3808, Menthone glycerine acetal, (9-Methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-3-yl)methanol, [9-Methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol, Menthone 1,2-glycerol ketal, FRESCOLAT, TYPE MGA RACEMIC, 63187-91-7, Menthone 1,2-glycerol ketal, Frescolat MGA, 6-Isopropyl-9-methyl-1,4-dioxaspiro[4.5]decane-2-methanol, 1,4-Dioxaspiro[4.5]decane-2-methanol, 9-methyl-6-(1-methylethyl)-, Menthone glycerin acetal, Menthone 1,2-glyceryl ketal, 6-Isopropyl-9-methyl-1,4-dioxaspiro(4.5)decane-2-methanol, 7QQ1EE6RCP, (9-methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-3-yl)methanol, (6-isopropyl-9-methyl-1,4-dioxaspiro[4.5]decan-2-yl)methanol, Menthone 1,2-glycerol ketal, (+/-)-, 1,4-Dioxaspiro(4.5)decane-2-methanol, 9-methyl-6-(1-methylethyl)-, [9-methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro(4.5)decane-2-methanol, menthone glyceryl ketal, UNII-7QQ1EE6RCP, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane-2-methanol, Menthoneglycerinacetal, starbld0009751, EC 408-200-3, SCHEMBL169625, GTPL2465, FEMA NO. 3808, FEMA 3807, FEMA 3808, DTXSID20866983, CHEBI:169866, ZBJCYZPANVLBRK-UHFFFAOYSA-N, FRESCOLAT, TYPE MGA RACEMIC, (9-methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-2-yl)methanol, (+/-)-menthone 1,2-glycerol ketal, 2-hydroxymethyl-9-methyl-6-(1-methylethyl)-1,4-dioxaspiro(4.5)decane, AKOS015908506, AC-9867, DL-MENTHONE 1,2-GLYCEROL KETAL, CS-0454364, NS00003186, E79266, D,L-MENTHONE 1,2-GLYCEROL KETAL [FHFI], DL-MENTHONE (+/-)-1,2-GLYCEROL KETAL, Q27077744, 6-Isopropyl-9-methyl-1,4-dioxaspiro(4,5)decane-2-methanol, 2-Hydroxymethyl-6-isopropyl-9-methyl-1,4-dioxaspiro[4.5]decane, 9-Methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane-2-methanol, 9CI



Frescolat MGA Plus is an excellent and more effective alternative to Menthol as it is non-irritating and compatabile with a wide pH (6.5 - 12).
Frescolat MGA Plus has low odour and is in a clear liquid.
Frescolat MGA Plus quickly provides a cooling and icing effect to the skin.


Frescolat MGA Plus has proven efficacy to bring up to 25 minutes colling relief to the skin.
Frescolat MGA Plus is a colorless liquid used as an active cooling agent.
Frescolat MGA Plus creates a strong, long-lasting sensation of freshness and cooling.


Benefits of Frescolat MGA Plus include signal for efficacy, non-irritating, optimal for alkalin formulations, low odor, clear liquid and suitable for oral care (FEMA 3807)
Frescolat MGA Plus acts as a gentle algefacient.
Frescolat MGA Plus shows stronger cool feeling and more mildness as compared with lactic acid menthyl ester.


Frescolat MGA Plus does not cause irritation to the skin.
Frescolat MGA Plus provides relief solution for the skin.
Frescolat MGA Plus gives immediate, strong and long-lasting cooling effect.


Frescolat MGA Plus exhibits good combinative- and synergistic action.
Frescolat MGA Plus is widely suitable for personal care products such as fragrances, shampoos, bath foam and shaving products.


Frescolat MGA Plus also works as a cool stabilizer of mint flavor.
Frescolat MGA Plus is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 to < 100 tonnes per annum.
Frescolat MGA Plus is a colorless liquid used as an active cooling agent in alkalin formulations.


Frescolat MGA Plus will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat MGA Plus is designed for bar soap applications.
Frescolat MGA Plus is a colourless liquid used as an active cooling agent.


Frescolat MGA Plus creates a strong, long-lasting sensation of skin icing, skin freshness and skin cooling.
Frescolat MGA Plus has proven efficacy of up to 25 minutes.


Frescolat MGA Plus belongs to the class of organic compounds known as menthane monoterpenoids.
These are monoterpenoids with a structure based on the o-, m-, or p-menthane backbone.
P-menthane consists of the cyclohexane ring with a methyl group and a (2-methyl)-propyl group at the 1 and 4 ring position, respectively.


The o- and m- menthanes are much rarer, and presumably arise by alkyl migration of p-menthanes.
Frescolat MGA Plus is Menthone Glycerin Acetal.
Frescolat MGA Plus is a patented, menthol-free cooling agent.


Frescolat MGA Plus is a natural extract.
Frescolat MGA Plus provides relief solution for the skin.
Frescolat MGA Plus gives immediate, strong and long-lasting cooling effect.


Optimal for pH of Frescolat MGA Plus is 6.5-12.
Frescolat MGA Plus (INCI: Menthone Glycerin Acetal) is the solution to bring freshness to alkaline formulations such as depilatories and deodorants.
Frescolat MGA Plus (#F-165) is a highly pure, synthetic, and biologically active compound.


Frescolat MGA Plus is used coolant; safe and technologically advanced alternative to menthol, optimal for high pH values >8 (soap, depilatory products).
Dosage of Frescolat MGA Plus is 0.1-3%.
Menthyl 1,2-propanetriol, Frescolat MGA Plus is on the EFFA list of food flavoring ingredients authorized for use in Europe, and its FEMA numbers are 3807 and 3808, respectively.


Frescolat MGA Plus is a highly pure, synthetic, and biologically active compound.
Frescolat MGA Plus is a p-menthane monoterpenoid.


Frescolat MGA Plus is a TRPM8 channel activator and cooling agent.
Frescolat MGA Plus activates mouse TRPM8 channels with EC50 of 4.8 muM.
Frescolat MGA Plus is Colorless viscous liquid.


Frescolat MGA Plus is a clear, colorless, pale, viscous liquid and creates a physiological cooling sensation on the skin or mucosa.
Frescolat MGA Plus is prepared by acetalization of l-menthone with glycerine.
Frescolat MGA Plus has a mint, menthol taste.


Frescolat MGA Plus is a clear colourless viscous liquid.
Frescolat MGA Plus is a p-menthane monoterpenoid.
Frescolat MGA Plus, also known as menthone glycerin acetal, is a synthetic compound widely used as a cooling agent.


Frescolat MGA Plus is a highly pure, synthetic, and biologically active compound.
Frescolat MGA Plus is a colorless liquid that provides a strong, long-lasting sensation of freshness and cooling.
Frescolat MGA Plus is particularly valued for its non-irritating properties, low odor, and suitability for various formulations, including oral care products .



USES and APPLICATIONS of FRESCOLAT MGA PLUS:
Frescolat MGA Plus is used by consumers, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.
Frescolat MGA Plus is used in the following products: biocides (e.g. disinfectants, pest control products), washing & cleaning products, air care products, polishes and waxes and cosmetics and personal care products.


Other release to the environment of Frescolat MGA Plus is likely to occur from: indoor use as processing aid and outdoor use as processing aid.
Other release to the environment of Frescolat MGA Plus is likely to occur from: indoor use as processing aid.
Release to the environment of Frescolat MGA Plus can occur from industrial use: formulation of mixtures.


Release to the environment of Frescolat MGA Plus can occur from industrial use: in processing aids at industrial sites.
Release to the environment of Frescolat MGA Plus can occur from industrial use: manufacturing of the substance.
Frescolat MGA Plus is a colourless liquid used as an active cooling agent.


Frescolat MGA Plus creates a strong, long-lasting sensation of skin icing, skin freshness and skin cooling.
Frescolat MGA Plus has proven efficacy of up to 25 minutes
Frescolat MGA Plus will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.


Frescolat MGA Plus is designed for bar soap applications.
The cooling effects of Frescolat MGA Plus can be used to negate the irritancy of products with a low pH or containing ingredients that can cause short term irritation as the icing effect will bring greater comfort to users.


Frescolat MGA Plus shows stronger cool feeling and more mildness as compared with lactic acid menthyl ester.
Frescolat MGA Plus does not cause irritation to the skin.


Frescolat MGA Plus exhibits good combinative- and synergistic action.
Frescolat MGA Plus is widely suitable for personal care products such as fragrances, shampoos, bath foam and shaving products.


Frescolat MGA Plus is used in oral care applications.
Frescolat MGA Plus has an immediate and long-lasting cooling effect.
Frescolat MGA Plus provides a long-lasting cooling effect and acts as a relief player in hair treatments.


A large number of publications have reported its application in food flavor formulations, and in most cases Frescolat MGA Plus is used in combination with other refrigerating agents.
Frescolat MGA Plus is a cooling agent used in various personal care and cosmetic products.


Frescolat MGA Plus provides a refreshing and cooling sensation when applied to the skin or hair.
Frescolat MGA Plus is used for adding fragrance, and to leave the skin feeling refreshed and cool.


Frescolat MGA Plus is a menthol derivative that can be naturally obtained or synthetically manufactured.
Frescolat MGA Plus is mainly used to create a cooling effect in cosmetic preparations used on the skin.


-In the industry, Frescolat MGA Plus is used in the formulation of personal care products, such as toothpaste, mouthwash, and skincare products.
Its ability to provide a long-lasting cooling sensation makes Frescolat MGA Plus a popular ingredient in these products


-Scientific Research Applications of Frescolat MGA Plus:
Frescolat MGA Plus has a wide range of scientific research applications.
In chemistry, Frescolat MGA Plus is used as a model compound to study acetalization reactions and the stability of acetal bonds.
In biology, Frescolat MGA Plus is used to investigate the effects of cooling agents on cellular processes and temperature-sensitive ion channels .

In medicine, Frescolat MGA Plus is explored for its potential therapeutic applications, particularly in the development of topical formulations for pain relief and skin conditions.
Its cooling properties make Frescolat MGA Plus an attractive candidate for products designed to provide relief from itching, burning, and other discomforts.



WHAT DOES FRESCOLAT MGA PLUS DO IN A FORMULATION?
*Refreshing



FUNCTIONS OF FRESCOLAT MGA PLUS IN COSMETIC PRODUCTS:
*REFRESHING
Frescolat MGA Plus imparts a pleasant freshness to the skin



HOW TO USE FRESCOLAT MGA PLUS:
Frescolat MGA Plus is alcohol soluble, Glycol soluble and Oil Soluble.



USAGE AMOUNT OF FRESCOLAT MGA PLUS:
Frescolat MGA Plus should be used between 0.1% and 2%.



PRODUCTS TO USE IN FRESCOLAT MGA PLUS:
Frescolat MGA Plus is perfect for use in products where you are looking for an instant skin icing effect such as Shower Gel, Shampoo, Relief Balms, Depilatory Products, Hair Relaxaer, Shaving Foam.
Research has shown that 65% of Consumers are looking for products with a very strong feeling of freshness and 88% of consumers believe that coolness calms irritation.
66% of consumers feel that a product is working if they have a cooling effect upon application.



CLAIMS OF FRESCOLAT MGA PLUS:
*Cooling Agents
*long-lasting



ALTERNATIVE PARENTS OF FRESCOLAT MGA PLUS:
*Ketals
*1,3-dioxolanes
*Oxacyclic compounds
*Primary alcohols
*Hydrocarbon derivatives



SUBSTITUENTS OF FRESCOLAT MGA PLUS:
*P-menthane monoterpenoid
*Ketal
*Meta-dioxolane
*Oxacycle
*Organoheterocyclic compound
*Acetal
*Organic oxygen compound
*Hydrocarbon derivative
*Primary alcohol
*Organooxygen compound
*Alcohol
*Aliphatic heteropolycyclic compound



MECHANISM OF ACTION OF FRESCOLAT MGA PLUS:
Frescolat MGA Plus exerts its cooling effects by activating the transient receptor potential melastatin 8 (TRPM8) channels.
These channels are temperature-sensitive ion channels that are activated by cool temperatures and chemical agonists like menthol and icilin .

Upon activation, TRPM8 channels allow the influx of calcium ions into the cells, leading to the sensation of cooling.
This mechanism is similar to that of menthol, but Frescolat MGA Plus is designed to provide a longer-lasting and more intense cooling effect .



PREPARATION METHODS OF FRESCOLAT MGA PLUS:
Frescolat MGA Plus is synthesized through the acetalization of menthone with glycerin.
The reaction typically involves the use of an acid catalyst to facilitate the formation of the acetal bond between menthone and glycerin.

The reaction conditions are carefully controlled to ensure high yield and purity of the final product .
In industrial production, the process is scaled up to produce large quantities of Frescolat MGA Plus.
The reaction is carried out in large reactors, and Frescolat MGA Plus is purified through distillation and other separation techniques to remove any impurities.



CHEMICAL REACTIONS ANALYSIS OF FRESCOLAT MGA PLUS:
Frescolat MGA Plus primarily undergoes substitution reactions due to the presence of the acetal functional group.
Common reagents used in these reactions include acids and bases, which can catalyze the hydrolysis of the acetal bond, leading to the formation of menthone and glycerin.

The major products formed from these reactions are menthone and glycerin.
These reactions are typically carried out under mild conditions to prevent the degradation of Frescolat MGA Plus .



COMPARISON WITH SIMILAR COMPOUNDS OF FRESCOLAT MGA PLUS:
Frescolat MGA Plus is often compared to other cooling agents, such as menthol and menthyl lactate.
While menthol is the most well-known cooling agent, Frescolat MGA Plus has some disadvantages, such as a strong odor and potential irritation at higher concentrations .

Frescolat MGA Plus, on the other hand, is designed to overcome these limitations.
Frescolat MGA Plus has a lower odor and is less irritating, making it suitable for a wider range of applications.
Additionally, Frescolat MGA Plus provides a longer-lasting cooling effect compared to menthol .



SIMILAR COMPOUNDS INCLUDE:
*Menthol
*Menthyl lactate
*Icilin
Each of these compounds has unique properties and applications, but Frescolat MGA Plus stands out for its combination of strong cooling effect, low odor, and non-irritating properties



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT MGA PLUS:
Molecular Weight:228.33
XLogP3:2.5
Hydrogen Bond Donor Count:1
Hydrogen Bond Acceptor Count:3
Rotatable Bond Count:2
Exact Mass:228.17254462
Monoisotopic Mass:228.17254462
Topological Polar Surface Area:38.7
Heavy Atom Count:16
Complexity:241
Undefined Atom Stereocenter Count:4
Covalently-Bonded Unit Count:1

Compound Is Canonicalized:Yes
IUPAC Name: (9-methyl-6-propan-2-yl-1,4-dioxaspiro[4.5]decan-3-yl)methanol
InChI: InChI=1S/C13H24O3/c1-9(2)12-5-4-10(3)6-13(12)15-8-11(7-14)16-13/h9-12,14H,4-8H2,1-3H3
InChI Key: ZBJCYZPANVLBRK-UHFFFAOYSA-N
Canonical SMILES: CC1CCC(C2(C1)OCC(O2)CO)C(C)C
Molecular Formula: C13H24O3
DSSTOX Substance ID: DTXSID20866983
Molecular Weight: 228.33 g/mol
Physical Description: clear colourless viscous liquid
Boiling Point: 322.00 to 323.00 °C @ 760.00 mm Hg

Solubility: soluble in water, olive oil <15% and almond oil 1% w/w
Density: 1.0306, 1.0308
CAS RN: 63187-91-7
Formula: C13H24O3
InChI: InChI=1S/C13H24O3/c1-9(2)12-5-4-10(3)6-13(12)15-8-11(7-14)16-13/h9-12,14H,4-8H2,1-3H3
InChI Key: InChIKey=ZBJCYZPANVLBRK-UHFFFAOYSA-N
SMILES: OCC1OC2(OC1)CC(C)CCC2C(C)C
Molecular Weight: 228.33 g/mol
XLogP3-AA: 2.5
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3

Rotatable Bond Count: 2
Exact Mass: 228.17254462 g/mol
Monoisotopic Mass: 228.17254462 g/mol
Topological Polar Surface Area: 38.7 Ų
Heavy Atom Count: 16
Formal Charge: 0
Complexity: 241
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 4
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0

Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Molecular Weight: 228.33
Exact Mass: 228.33
EC Number: 408-200-3
UNII: 7QQ1EE6RCP
HS Code: 2932999099
Characteristics:
PSA: 38.7
XLogP3: 2.97
Appearance: clear colourless viscous liquid

Density: 1.0±0.1 g/cm³
Boiling Point: 148-152 °C @ Press: 14 Torr
Flash Point: 159.7±4.7 °C
Refractive Index: 1.489
Water Solubility: 27.28 mg/L @ 25 °C (est)
soluble in water, olive oil <15% and almond oil 1% w/w
CAS No.: 63187-91-7
Chemical Name: Frescolat MGA Plus (Menthone Glyceryl Acetal)
Synonyms: Frescolat MGA Plus (Menthone Glyceryl Acetal)
CB Number: CB79911803
Display Name: 2-hydroxymethyl-9-methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane
EC Number: 408-200-3
EC Name: 2-hydroxymethyl-9-methyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decane

CAS Number: 63187-91-7
Molecular Formula: C13H24O3
IUPAC Name: [9-methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol
Chemical Formula: C13H24O3
Average Molecular Weight: 228.3279
Monoisotopic Molecular Weight: 228.172544634
IUPAC Name: [9-methyl-6-(propan-2-yl)-1,4-dioxaspiro[4.5]decan-2-yl]methanol
Traditional Name: {6-isopropyl-9-methyl-1,4-dioxaspiro[4.5]decan-2-yl}methanol
CAS Registry Number: 63187-91-7
SMILES: CC(C)C1CCC(C)CC11OCC(CO)O1
InChI Identifier: InChI=1S/C13H24O3/c1-9(2)12-5-4-10(3)6-13(12)15-8-11(7-14)16-13/h9-12,14H,4-8H2,1-3H3
InChI Key: ZBJCYZPANVLBRK-UHFFFAOYSA-N



FIRST AID MEASURES of FRESCOLAT MGA PLUS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT MGA PLUS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT MGA PLUS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT MGA PLUS:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT MGA PLUS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT MGA PLUS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

Frescolat ML is used in oral care applications.
Frescolat ML acts as a cooling agent.
Frescolat ML dissolves in perfume oils, cosmetic oils or glycol solvents.


CAS Number: 59259-38-0 / 17162-29-7
EC Number: 261-678-3
INCI Name: Menthyl Lactate
Chemical Composition: 5-methyl-2 (1-methyl ethyl) cyclohexyl-2 hydroxypropionate, l-menthyl lactate, lactic acid menthyl ester
Chem/IUPAC Name: [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate
Molecular Formula: C13H24O3



SYNONYMS:
(-)-menthyl lactate, MENTHYL LACTATE, frescolat ML, 59259-38-0, l-Menthyl lactate, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate, (R)-(1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, (1R,2S,5R)-2-ISOPROPYL-5-METHYLCYCLOHEXYL 2-HYDROXYPROPANOATE, 185915-25-7, L-Menthyl lactate, >=97%, SCHEMBL320044, (-)-p-Menthan-3-yl lactate, GTPL2466, FEMA 3748, L-Menthyl lactate, >=97%, FG, AKOS015964086, AC-9866, Q2640813, (1R,2S,5R)-5-methyl-2-(propan-2-yl)cyclohexyl 2-hydroxypropanoate, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, AldrichCPR, 61597-98-6, l-Menthyl lactate, L-Menthyl l-lactate, L-Menthyl (S)-lactate, Menthyl lactate [Mart.], L-Menthyl lactate [FHFI], (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl (S)-2-Hydroxypropionate, MENTHYL LACTATE, FEMA No. 3748, 2S-(1R,2S,5R)-menthyl lactate, Propanoic acid, 2-hydroxy-, (1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl ester, (2S)-, (S)-(1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, 2BF9E65L7I, (-)-menthyl lactate, (1R,2S,5R)-2-isopropyl-5-methylcyclohexyl (S)-2-hydroxypropanoate, (1R,2S,5R)-5-methyl-2-(propan-2-yl)cyclohexyl (2S)-2-hydroxypropanoate, UNII-2BF9E65L7I, 59259-38-0, EC 612-179-8, SCHEMBL111620, MENTHYL LACTATE, (-)-, MENTHYL LACTATE [WHO-DD], UJNOLBSYLSYIBM-NOOOWODRSA-N, DTXSID301036338, MFCD09037384, MFCD27977194, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] (2S)-2-hydroxypropanoate, AKOS027430477, AS-56902, Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, (1R-(1alpha(S*),2beta,5alpha))-, CS-0154344, I0889, D91210, Q27254517, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl (R)-2-Hydroxypropionate, (S)-2-Hydroxypropionic Acid (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl Ester, PROPANOIC ACID, 2-HYDROXY-, 5-METHYL-2-(1-METHYLETHYL)CYCLOHEXYL ESTER, (1R-(1.ALPHA.(S*),2.BETA.,5.ALPHA.)), Propanoic acid,2-hydroxy-,5-methyl-2-(1-methylethyl)cyclohexyl ester, Lactic acid,p-menth-3-yl ester, 1-Methyl-4-isopropyl-3-(2-hydroxypropionate)cyclohexanol, p-Menthyl lactate, Menthyl lactate, Frescolate ML, Covafresh II, Koko ML, Frescolat ML 620105, 2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, Fema Gras 3748, 2-Hydroxypropanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester, 2-Hydroxy-propionic acid 2-isopropyl-5-methyl-cyclohexyl ester, Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, Lactic acid, p-menth-3-yl ester, 1-Methyl-4-isopropyl-3-(2-hydroxypropionate)cyclohexanol, 2-Hydroxy-propionic acid 2-isopropyl-5-methyl-cyclohexyl ester, 2-Hydroxypropanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester, 2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, Covafresh II, Fema Gras 3748, Fescolat MI Nat, Frescolat ML 620105, Frescolate ML, Koko ML, p-Menthyl lactate



Frescolat ML is Menthyl Lactate.
Frescolat ML acts as a cooling agent.
Frescolat ML dissolves in perfume oils, cosmetic oils or glycol solvents.


Frescolat ML is used in oral care applications.
Frescolat ML (INCI: Menthyl lactate), is a menthol derivative (menthol ester) capable of generating a mild and gentle cooling sensation on the skin.
Frescolat ML's use is now widespread in many applications (rinse-off and leave-on applications).


Well tolerated and completely odorless in formulation, Frescolat ML creates a freshness in perfect affinity with the skin.
Frescolat ML has been recently shown in an in vitro test that this range was helping to protect against the growth of bad bacteria in the intimate area.
This range is composed of a colourless to liquid (Frescolat ML) and a powdery crystalline form (Frescolat ML cryst new quality), as long as a natural one (Frescolat ML nat), which is 100% natural and Ecocert certified.


This range allows to answer to all formulation needs and sustainability requirements.
A long-lasting sensation of freshness is also a key parameter for the consumers
Frescolat ML is a cooling ingredient without menthol, optimal for pH values ​​4 – 8.


Dosage of Frescolat ML is 0.5-3%
Frescolat ML, in the EFFA list of permitted flavoring ingredients in Europe, has a FEMA number of 3748.
Frescolat ML is classified as a flavoring agent by FEMA despite its weak mint aroma and earthy taste.


Frescolat ML provides a lasting feeling of freshness in the mouth.
Frescolat ML is a colorless liquid to solid product. Frescolat ML provides a pleasant, long-lasting freshness and cooling effect on the skin—creating the sensation of freshness and coolness without employing alcohol or menthol.


Frescolat ML can be used as an active cosmetic ingredient and is safe to use and compatible with mucous membranes
Frescolat ML is a colourless liquid used as an active cooling agent.
Frescolat ML sensates, is cooling and refreshing, and is a signal for efficacy.


Frescolat ML is a menthol-free coolant that can be used in personal care applications with acidic to neutral pH levels.
Frescolat ML, a menthol derivative, has an excellent cooling effect and refreshing sensation.
Frescolat ML is a cooling agent for cosmetic products.


Frescolat ML is derived from menthol but is less likely to cause irritation than pure menthol but with a similar level of cooling effect.
Frescolat ML has a lower odor than Menthol.
Frescolat ML is in the form of a white crystalline powder.


Frescolat ML is soluble in water and alcohol-based solvents.
The usage rate varies between 0.1% and 2% depending on the effect of Frescolat ML and its interaction with other compounds.
Frescolat ML vs menthol: There is no substantiated, published research to back up the claim that this menthol derivative is less sensitizing than menthol.


Frescolat ML is a gentler variation of menthol.
The cooling effect of Frescolat ML is milder than that of pure menthol, but is much better tolerated by the skin.
Frescolat ML is an ester of menthol and lactic acid of natural origin.


The cooling effect of Frescolat ML on the skin can be increased by adding 5 - 10% alcohol.
The cooling effect of Frescolat ML depends on the dose, but also on the type of formulation.
Polar oils such as short-chain ester oils or MCT oils have a stronger effect than non-polar oils such as long-chain vegetable oils.


However, high doses of oils and waxes can significantly reduce the cooling effect.
One possibility is to pre-dissolve the raw material in perfume oils or fatty oils, as Frescolat ML is insoluble in water, and then add it to the formulation.


Frescolat ML should be added to the emulsion at around 40 °C.
Frescolat ML is one of the menthol related cooling agents.
Frescolat ML is formed from a combination of menthol and lactic acid.


Frescolat ML is generally produced in two different forms, one as a crystalline white colored powder and another in a fused material, with slight minty flavor.
Frescolat ML is a white crystalline powder used as an active cooling agent.


Frescolat ML is a milder form of Menthol.
Frescolat ML is a white crystalline powder used as an active cooling agent.
Frescolat ML is odorless and tasteless and is easy to use and easy to solubilize.


Frescolat ML is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML is a kind of mint derivatives, as the white needle crystal, almost no aroma, cool taste persistent, has a cooling effect, is the best substitute of mint, has many characteristics, such as long-term, insipidity, without excitant.


Frescolat ML can be first mixed with oil, essence, glycol, added to the emulsion at about 35 ℃ to 40 ℃, it is also possible cold working, of course.
Frescolat ML has a tonic and refreshing effect.
Frescolat ML is a large complex of cooling components provides an immediate toning and refreshing feeling on the skin, as well as a feeling of cleanliness.


Frescolat ML does not cause burning and does not affect the final aroma of the product.
Tanning products containing Frescolat ML provide a toning feeling on the skin in 80% of respondents, and 93% confirmed the feeling of incredible freshness.
Frescolat ML creates the sensation of freshness and coolness without employing alcohol or menthol.


Frescolat ML is coolant; a safe and technological alternative to menthol, natural.
Dosage of Frescolat ML is 0.5-3%
Frescolat ML acts as a cooling agent.


Frescolat ML provides a pleasant, intensive long-lasting freshness and cooling effect on the skin.
Frescolat ML creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML supports deodorant activity and decreases sweat odor.


Frescolat ML is safe to use and compatible with mucous membranes.
Frescolat ML is COSMOS, Ecocert approved and China compliant.
Frescolat ML is a COSMOS approved colorless liquid used as an active cooling agent.


Frescolat ML is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML is a solid cooling agent and fragrance component for cosmetics.
Frescolat ML is a derivative of menthol, but is milder and more compatible with the skin.


Melting point of Frescolat ML is >35°C.
Recommended use level of Frescolat ML is 0.1-3%.
Frescolat ML is an ester of natural menthol and lactic acid, a highly effective and widely colorless liquid mainly used as a cooling agent.


Frescolat ML provides a quick cooling and long-lasting refreshing feeling with a weak chamomile-minty odor.
Frescolat ML is a food-grade ingredient used as a flavoring agent.
Frescolat ML is an active cooling agent that provides a pleasant, intensive long-lasting freshness and cooling effect on the skin.


Frescolat ML is the ester (chemical derivative) of menthol and lactic acid used primarily as a masking or fragrant agent in skin care and hair care.
Frescolat ML may be synthetic, plant-derived or animal-derived.
Frescolat ML can take the form of white crystals or white powder when in its raw material state.


Cosmetic ingredient suppliers recommend using Frescolat ML in concentrations between 0.01-2.0%.
Frescolat ML is a cooling agent for cosmetic products.


Frescolat ML is derived from menthol but is less likely to cause irritation than pure menthol but with a similar level of cooling effect.
Frescolat ML has a lower odour than Menthol.
Frescolat ML supports deodorant activity and decreases sweat odor.



USES and APPLICATIONS of FRESCOLAT ML:
Frescolat ML can increase the viscosity of products that contain tensides.
Frescolat ML shows enhance effectiveness if rapid hydration of the skin, brought about by products like O/W emulsions and gels.
Frescolat ML's cooling effect reduced if high percentages of oil- or wax-based cosmetic components.


Frescolat ML provides a pleasant cooling and fresh effect without the need for employing alcohol.
Frescolat ML should be added to emulsions at a temperature of around 40°C.
Frescolat ML is a translucent solid used as an active cooling agent.


Frescolat ML can be used as a cooling agent for body care, aftershave lotions and creams, shampoos, and after sun product
Applications of Frescolat ML: Facial cleanser / Lotion, milky lotion, cream / Other skin care and body care / Shampoo / Conditioner, treatment / Other hair cosmetics.


This minty-smelling compound, Frescolat ML, has been used as an insect repellent and strong flavor.
Frescolat ML has a light fragrance and is stable over a wide range of pH values ​​(ML: pH 4-8), making it suitable for incorporation into a variety of products.


Frescolat ML has the potential to provide a refreshing and cooling sensation to the skin.
Frescolat ML helps reduce irritation by soothing the skin.
Frescolat ML helps keep microorganisms under control by preventing bacterial and fungal growth.


Frescolat ML masks unwanted odors or adds a pleasant scent to products.
Frescolat ML helps extend the shelf life of products by reducing microbial activity and preventing oxidation.
Frescolat ML can help to soothe skin irritation and calm the skin.


Frescolat ML also has mild exfoliating properties that can help remove dead skin cells and improve skin texture.
Due to its mint-like odour, Frescolat ML is also used in flavour (oral care) and fragrance applications.
Frescolat ML generates an immediate & mild sensation, is suitable for leave-on and rinse off products and supports deodorant activity.


Frescolat ML is a white crystalline powder used as an active cooling agent.
Frescolat ML will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat ML is odorless and tasteless and is easy to use and easy to solubilize.


Fields of use of Frescolat ML: shampoo, Rinse/Treatment, styling, Cream/lotion/skin lotion, Cleansing (face wash/body/hands/makeup remover), and Base Makeup.
Recommended usage of Frescolat ML is 0.1 to 2.0%.


Frescolat ML generates an immediate & mild sensation, is suitable for leave-on and rinse off products and supports deodorant activity.
Frescolat ML provides fast & mild refreshing sensation and body-responsive freshness reactivated with water (mimicking sweat).
Frescolat ML supports deodorant activity and decreases sweat odor by acting on the axillary microbiome.


Frescolat ML is used in oral care products.
Frescolat ML acts as a cooling agent.
Frescolat ML is used in oral hygiene products.


Frescolat ML is an instant yet mild cooling sensation, menthol-free, crystal form.
Optimal for pH of Frescolat ML is 4-7.
Frescolat ML is used cooling ingredient, does not contain menthol, optimal for pH values 4 – 8.


Dosage of Frescolat ML is 0.5-2%
Frescolat ML is a translucent solid used as an active cooling agent.
Frescolat ML is Menthyl Lactate.


Frescolat ML acts as a nature-identical, menthol-free cooling agent.
Frescolat ML is a white crystalline substance.
Frescolat ML is China compliant.


Frescolat ML is a white crystalline substance.
Frescolat ML can increase the viscosity of products that contain tensides.
Effectiveness enhanced if rapid hydration of the skin, brought about by products like O/W emulsions and gels.


Cooling effect reduced if high percentages of oil- or wax-based cosmetic components.
Frescolat ML can be used as an active ingredient in cooling gels, sports creams, after-sun care, shaving products and much more.
Frescolat ML provides a pleasant cooling and fresh effect.


Frescolat ML is used skin care (Facial care, Facial cleansing, Body care, Baby care) Toiletries (Shower, Bath, Oral care) Hair care (Shampoos, Conditioners, Styling) Sun care (Sun protection, After-sun, Self-tanning).


Frescolat ML creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML supports deodorant activity and decreases sweat odor.
Frescolat ML is safe to use and compatible with mucous membranes.


Frescolat ML is used in oral care, skin care, hair care, shower gels, after sun, deodorants and shaving preparations.
Frescolat ML is a COSMOS approved colorless liquid used as an active cooling agent.
Frescolat ML will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.


Frescolat ML is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML can increase the viscosity of products that contain tensides.
Frescolat ML is effectiveness enhanced if rapid hydration of the skin, brought about by products like O/W emulsions and gels.


Frescolat ML is cooling effect reduced if high percentages of oil- or wax-based cosmetic components.
Frescolat ML is used skin care (Facial care, Facial cleansing, Body care, Baby care) Toiletries (Shower, Bath, Oral care) Hair care (Shampoos, Conditioners, Styling) Sun care (Sun protection, After-sun, Self-tanning).


Frescolat ML is suggested flavouring applications: Peppermint, spearmint, chocolate and cherry.
Frescolat ML is used for external use only.
Frescolat ML is used all kinds of skin care products.


So, Frescolat ML is safe for the skin with several beneficial effects, including skin conditioning, wound healing accelerator, insect repellent, and UV protection.
However, Frescolat ML has mild action compared to menthol, which has irritation potential.


Thanks to the water-binding ability of the lactic acid part, Frescolat ML also acts like an NMF, promoting skin hydration.
In addition, Frescolat ML stimulates cell migration and improves skin renewal rate.
Frescolat ML is stable in a wide range of pH and is used in numerous skin, lip, and hair care formulations.


The sensory perception and responses shown by Frescolat ML may be incorporated in various products in cosmetics, such as sun care products, deodorants, shower gels, facial cleanser or foams and after shave preparations.
Much like menthol, Frescolat ML exhibits a minty smell and prompts a cooling effect when applied topically.


Frescolat ML is supposed to be less sensitizing than menthol, but there’s not enough substantiated, published research supporting this notion.
However, aromatic compounds, due to their volatile nature, can cause skin sensitivity and damage, even if you can’t see any visible markers of this.


Frescolat ML’s most used in lip care, particularly for lip-plumping products, but is also found in skin care, body care and hair care.
Frescolat ML provides a pleasant cooling and fresh effect.



USE AND BENEFITS OF FRESCOLAT ML:
Frescolat ML has a long-lasting and pleasant cooling effect.
When in certain preparations there are many ingredients with different fragrances and those may produce a final product with a weird smell, in that case, Frescolat ML can be used to mask original taste or fragrance and produce the uniform effect.
Frescolat ML has a refreshing effect as well, which can be helpful in powders, toothpaste, chewing gums and other oral care products.



FEATURES OF FRESCOLAT ML:
*Frescolat ML is an alcohol-soluble cooling agent (solid) with a light fragrance and excellent long-lasting cooling effect.
Fields of use of Frescolat ML: shampoo, Rinse/Treatment, styling, Cream/lotion/skin lotion, Cleansing (face wash/body/hands/makeup remover), and Base Makeup.

Frescolat ML (INCI: Menthyl Lactate), which was found to support deodorant activity.
Frescolat ML supports deodorant activity in two ways:

*reducing body odor:
limiting underarm sweat odor up to 48 hr by managing the formation of odorous sweat compounds and;
acting on the axillary microbiome management: decreasing sweat odor by reducing anaerobic bacteria development only.

*The active is available in three formats to fit a variety of formulation needs:
Frescolat ML, containing L-menthol and natural lactic acid; Frescolat ML Nat. as 100% natural menthyl lactate; and Frescolat ML Cryst. as crystalline menthyl lactate.



FRESCOLAT ML AT A GLANCE:
*Derivative of menthol
*Exhibits a light, minty scent
*Prompts a cool, tingling sensation when applied topically
*Can cause skin sensitization



CLAIMS OF FRESCOLAT ML:
*Cooling Agents
*fresh feeling/cooling effect
*long-lasting freshness



FEATURES OF FRESCOLAT ML:
A cooling agent, Frescolat ML, that is soluble in alcohol and has a mild fragrance and excellent long-lasting cooling effect (crystals that are easy to work with)



WHAT IS FRESCOLAT ML USED FOR?
Frescolat ML is an active cooling agent that gives the skin a pleasant, intense, and prolonged feeling of freshness on the skin.
In cosmetics and personal care products, Frescolat ML serves as a masking and refreshing ingredient.

Frescolat ML can be used to cover up the original fragrance when there are numerous ingredients in a preparation with varying fragrances that could result in an odd-smelling finished product.
Additionally, Frescolat ML has a cooling effect that is beneficial in powders, toothpaste, chewing gum, and other oral care products.



ORIGIN OF FRESCOLAT ML:
Menthol and lactic acid react to produce a mixture comprising Frescolat ML and one or more higher lactoyl esters of Frescolat ML.
Hydrolysis of the esterification mixture follows in the presence of an aqueous base under conditions effective to convert the higher lactoyl esters to Frescolat ML.



WHAT DOES FRESCOLAT ML DO IN A FORMULATION?
*Masking
*Refreshing



SAFETY PROFILE OF FRESCOLAT ML:
Frescolat ML has a score of 1 on the Environmental Working Group (EWG’s) skin-deep scale, indicating a low potential for cancer, allergies, immunotoxicity, developmental and reproductive toxicity, and use restrictions.

Frescolat ML was evaluated for genotoxicity, repeated dose toxicity, reproductive toxicity, local respiratory toxicity, phototoxicity/photoallergenicity, skin sensitization, as well as environmental safety.
The data showed that Frescolat ML is not genotoxic nor does it have skin sensitization potential.

Frescolat ML was found not to be a - PBT (Persistent, Bioaccumulative, and Toxic) as per the IFRA (The International Fragrance Association) Environmental Standards, and its risk quotients.
The Expert Panel for Fragrance Safety concludes that Frescolat ML is safe based on the RIFM (Research Institute for Fragrance Materials) Criteria Document.



ALTERNATIVES OF FRESCOLAT ML:
*MENTHOL



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT ML:
Molecular Weight: 228.33 g/mol
XLogP3-AA: 3.3
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 4
Exact Mass: 228.17254462 g/mol
Monoisotopic Mass: 228.17254462 g/mol
Topological Polar Surface Area: 46.5 Ų
Heavy Atom Count: 16
Formal Charge: 0
Complexity: 237

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 3
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Molecular Formula: C13H24O3
Average Mass: 228.332
Monoisotopic Mass: 228.172545
Boiling Point: 297.71°C
Melting Point: 47.66°C
Solubility: Soluble in water

Product Name: Menthyl lactate
CAS No.: 17162-29-7
Molecular Formula: C13H24O3
InChIKeys: InChIKey=UJNOLBSYLSYIBM-UHFFFAOYSA-N
Molecular Weight: 228.32800
Exact Mass: 228.33
EC Number: 261-678-3
HScode: 2918110000
Categories: Synthetic Fragrances
PSA: 46.53000
XLogP3: 2.37120
Appearance: colourless liquid or white crystalline solid
with a weak chamomile or tobacco odour

Density: 0.99 g/cm3
Boiling Point: 304ºC at 760 mmHg
Flash Point: 116.0±13.2 °C
Refractive Index: 1.467
Vapor Pressure: 8.58E-05mmHg at 25°C
Molecular FormulaC13H24O3
Molecular Weight228.33
IUPAC Name(5-methyl-2-propan-2-ylcyclohexyl) 2-hydroxypropanoate
Boiling Point304.0±15.0°C at 760 Torr
Density0.99±0.1 g/cm3
InChI KeyUJNOLBSYLSYIBM-UHFFFAOYSA-N
InChIInChI=1S/C13H24O3/c1-8(2)11-6-5-9(3)7-12(11)16-13(15)10(4)14/h8-12,14H,5-7H2,1-4H3
Canonical SMILESCC1CCC(C(C1)OC(=O)C(C)O)C(C)C



FIRST AID MEASURES of FRESCOLAT ML:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT ML:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT ML:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT ML:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT ML:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT ML:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

Frescolat ML Cryst is a white crystalline powder used as an active cooling agent.
Frescolat ML Cryst is odorless and tasteless and is easy to use and easy to solubilize.


CAS Number: 59259-38-0 / 17162-29-7
EC Number: 261-678-3
INCI Name: Menthyl Lactate
Chemical Composition: 5-methyl-2 (1-methyl ethyl) cyclohexyl-2 hydroxypropionate, l-menthyl lactate, lactic acid menthyl ester
Chem/IUPAC Name: [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate
Molecular Formula: C13H24O3



SYNONYMS:
Propanoic acid,2-hydroxy-,5-methyl-2-(1-methylethyl)cyclohexyl ester, Lactic acid,p-menth-3-yl ester, 1-Methyl-4-isopropyl-3-(2-hydroxypropionate)cyclohexanol, p-Menthyl lactate, Menthyl lactate, Frescolate ML, Covafresh II, Koko ML, Frescolat ML 620105, 2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, Fema Gras 3748, 2-Hydroxypropanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester, 2-Hydroxy-propionic acid 2-isopropyl-5-methyl-cyclohexyl ester, Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, Lactic acid, p-menth-3-yl ester, 1-Methyl-4-isopropyl-3-(2-hydroxypropionate)cyclohexanol, 2-Hydroxy-propionic acid 2-isopropyl-5-methyl-cyclohexyl ester, 2-Hydroxypropanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester, 2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, Covafresh II, Fema Gras 3748, Fescolat MI Nat, Frescolat ML 620105, Frescolate ML, Koko ML, p-Menthyl lactate, (-)-menthyl lactate, MENTHYL LACTATE, frescolat ML, 59259-38-0, l-Menthyl lactate, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate, (R)-(1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, (1R,2S,5R)-2-ISOPROPYL-5-METHYLCYCLOHEXYL 2-HYDROXYPROPANOATE, 185915-25-7, L-Menthyl lactate, >=97%, SCHEMBL320044, (-)-p-Menthan-3-yl lactate, GTPL2466, FEMA 3748, L-Menthyl lactate, >=97%, FG, AKOS015964086, AC-9866, Q2640813, (1R,2S,5R)-5-methyl-2-(propan-2-yl)cyclohexyl 2-hydroxypropanoate, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, AldrichCPR, 61597-98-6, l-Menthyl lactate, L-Menthyl l-lactate, L-Menthyl (S)-lactate, Menthyl lactate [Mart.], L-Menthyl lactate [FHFI], (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl (S)-2-Hydroxypropionate, MENTHYL LACTATE, FEMA No. 3748, 2S-(1R,2S,5R)-menthyl lactate, Propanoic acid, 2-hydroxy-, (1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl ester, (2S)-, (S)-(1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, 2BF9E65L7I, (-)-menthyl lactate, (1R,2S,5R)-2-isopropyl-5-methylcyclohexyl (S)-2-hydroxypropanoate, (1R,2S,5R)-5-methyl-2-(propan-2-yl)cyclohexyl (2S)-2-hydroxypropanoate, UNII-2BF9E65L7I, 59259-38-0, EC 612-179-8, SCHEMBL111620, MENTHYL LACTATE, (-)-, MENTHYL LACTATE [WHO-DD], UJNOLBSYLSYIBM-NOOOWODRSA-N, DTXSID301036338, MFCD09037384, MFCD27977194, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] (2S)-2-hydroxypropanoate, AKOS027430477, AS-56902, Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, (1R-(1alpha(S*),2beta,5alpha))-, CS-0154344, I0889, D91210, Q27254517, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl (R)-2-Hydroxypropionate, (S)-2-Hydroxypropionic Acid (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl Ester, PROPANOIC ACID, 2-HYDROXY-, 5-METHYL-2-(1-METHYLETHYL)CYCLOHEXYL ESTER, (1R-(1.ALPHA.(S*),2.BETA.,5.ALPHA.))



Frescolat ML Cryst is a white crystalline powder used as an active cooling agent.
Frescolat ML Cryst is a kind of mint derivatives, as the white needle crystal, almost no aroma, cool taste persistent, has a cooling effect, is the best substitute of mint, has many characteristics, such as long-term, insipidity, without excitant.


Frescolat ML Cryst can be first mixed with oil, essence, glycol, added to the emulsion at about 35 ℃ to 40 ℃, it is also possible cold working, of course.
Frescolat ML Cryst is a large complex of cooling components provides an immediate toning and refreshing feeling on the skin, as well as a feeling of cleanliness.


Frescolat ML Cryst does not cause burning and does not affect the final aroma of the product.
Tanning products containing Frescolat ML Cryst provide a toning feeling on the skin in 80% of respondents, and 93% confirmed the feeling of incredible freshness.


Frescolat ML Cryst creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML Cryst supports deodorant activity and decreases sweat odor.
Frescolat ML Cryst has a tonic and refreshing effect.


Frescolat ML Cryst is coolant; a safe and technological alternative to menthol, natural.
Dosage of Frescolat ML Cryst is 0.5-3%
Frescolat ML Cryst acts as a cooling agent.


Frescolat ML Cryst provides a pleasant, intensive long-lasting freshness and cooling effect on the skin.
Frescolat ML Cryst creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML Cryst supports deodorant activity and decreases sweat odor.


Frescolat ML Cryst is safe to use and compatible with mucous membranes.
Frescolat ML Cryst is COSMOS, Ecocert approved and China compliant.
Frescolat ML Cryst is a COSMOS approved colorless liquid used as an active cooling agent.


Frescolat ML Cryst is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML Cryst is a solid cooling agent and fragrance component for cosmetics.
Frescolat ML Cryst is a derivative of menthol, but is milder and more compatible with the skin.


Melting point of Frescolat ML Cryst is >35°C.
Recommended use level of Frescolat ML Cryst is 0.1-3%.
Frescolat ML Cryst is an ester of natural menthol and lactic acid, a highly effective and widely colorless liquid mainly used as a cooling agent.


Frescolat ML Cryst provides a quick cooling and long-lasting refreshing feeling with a weak chamomile-minty odor.
Frescolat ML Cryst is a food-grade ingredient used as a flavoring agent.
Frescolat ML Cryst is an active cooling agent that provides a pleasant, intensive long-lasting freshness and cooling effect on the skin.


Frescolat ML Cryst is the ester (chemical derivative) of menthol and lactic acid used primarily as a masking or fragrant agent in skin care and hair care.
Frescolat ML Cryst may be synthetic, plant-derived or animal-derived.
Frescolat ML Cryst can take the form of white crystals or white powder when in its raw material state.


Cosmetic ingredient suppliers recommend using Frescolat ML Cryst in concentrations between 0.01-2.0%.
Frescolat ML Cryst is a cooling agent for cosmetic products.
Frescolat ML Cryst is derived from menthol but is less likely to cause irritation than pure menthol but with a similar level of cooling effect.


Frescolat ML Cryst is used in oral care applications.
Frescolat ML Cryst acts as a cooling agent.
Frescolat ML Cryst dissolves in perfume oils, cosmetic oils or glycol solvents.


Frescolat ML Cryst is Menthyl Lactate.
Frescolat ML Cryst acts as a cooling agent.
Frescolat ML Cryst dissolves in perfume oils, cosmetic oils or glycol solvents.


Frescolat ML Cryst is used in oral care applications.
Frescolat ML Cryst (INCI: Menthyl lactate), is a menthol derivative (menthol ester) capable of generating a mild and gentle cooling sensation on the skin.
Frescolat ML Cryst's use is now widespread in many applications (rinse-off and leave-on applications).


Well tolerated and completely odorless in formulation, Frescolat ML Cryst creates a freshness in perfect affinity with the skin.
Frescolat ML Cryst has been recently shown in an in vitro test that this range was helping to protect against the growth of bad bacteria in the intimate area.


This range is composed of a colourless to liquid (Frescolat ML Cryst) and a powdery crystalline form (Frescolat ML Cryst cryst new quality), as long as a natural one (Frescolat ML Cryst nat), which is 100% natural and Ecocert certified.


This range allows to answer to all formulation needs and sustainability requirements.
A long-lasting sensation of freshness is also a key parameter for the consumers
Frescolat ML Cryst is a cooling ingredient without menthol, optimal for pH values 4 – 8.


Dosage of Frescolat ML Cryst is 0.5-3%
Frescolat ML Cryst, in the EFFA list of permitted flavoring ingredients in Europe, has a FEMA number of 3748.
Frescolat ML Cryst is classified as a flavoring agent by FEMA despite its weak mint aroma and earthy taste.


Frescolat ML Cryst provides a lasting feeling of freshness in the mouth.
Frescolat ML Cryst is a colorless liquid to solid product. Frescolat ML Cryst provides a pleasant, long-lasting freshness and cooling effect on the skin—creating the sensation of freshness and coolness without employing alcohol or menthol.


Frescolat ML Cryst can be used as an active cosmetic ingredient and is safe to use and compatible with mucous membranes
Frescolat ML Cryst is a colourless liquid used as an active cooling agent.
Frescolat ML Cryst sensates, is cooling and refreshing, and is a signal for efficacy.


Frescolat ML Cryst is a menthol-free coolant that can be used in personal care applications with acidic to neutral pH levels.
Frescolat ML Cryst, a menthol derivative, has an excellent cooling effect and refreshing sensation.
Frescolat ML Cryst is a cooling agent for cosmetic products.


Frescolat ML Cryst is derived from menthol but is less likely to cause irritation than pure menthol but with a similar level of cooling effect.
Frescolat ML Cryst has a lower odor than Menthol.
Frescolat ML Cryst is in the form of a white crystalline powder.


Frescolat ML Cryst has a lower odour than Menthol.
Frescolat ML Cryst is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML Cryst is soluble in water and alcohol-based solvents.


The usage rate varies between 0.1% and 2% depending on the effect of Frescolat ML Cryst and its interaction with other compounds.
Frescolat ML Cryst vs menthol: There is no substantiated, published research to back up the claim that this menthol derivative is less sensitizing than menthol.


Frescolat ML Cryst is a gentler variation of menthol.
The cooling effect of Frescolat ML Cryst is milder than that of pure menthol, but is much better tolerated by the skin.
Frescolat ML Cryst is an ester of menthol and lactic acid of natural origin.


The cooling effect of Frescolat ML Cryst on the skin can be increased by adding 5 - 10% alcohol.
The cooling effect of Frescolat ML Cryst depends on the dose, but also on the type of formulation.
Polar oils such as short-chain ester oils or MCT oils have a stronger effect than non-polar oils such as long-chain vegetable oils.


However, high doses of oils and waxes can significantly reduce the cooling effect.
One possibility is to pre-dissolve the raw material in perfume oils or fatty oils, as Frescolat ML Cryst is insoluble in water, and then add it to the formulation.


Frescolat ML Cryst should be added to the emulsion at around 40 °C.
Frescolat ML Cryst is one of the menthol related cooling agents.
Frescolat ML Cryst is formed from a combination of menthol and lactic acid.


Frescolat ML Cryst is generally produced in two different forms, one as a crystalline white colored powder and another in a fused material, with slight minty flavor.
Frescolat ML Cryst is a milder form of Menthol.



USES and APPLICATIONS of FRESCOLAT ML CRYST:
Frescolat ML Cryst is a white crystalline powder used as an active cooling agent.
Frescolat ML Cryst will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat ML Cryst is odorless and tasteless and is easy to use and easy to solubilize.


Fields of use of Frescolat ML Cryst: shampoo, Rinse/Treatment, styling, Cream/lotion/skin lotion, Cleansing (face wash/body/hands/makeup remover), and Base Makeup.
Recommended usage of Frescolat ML Cryst is 0.1 to 2.0%.
Frescolat ML Cryst provides a pleasant cooling and fresh effect.


Frescolat ML Cryst generates an immediate & mild sensation, is suitable for leave-on and rinse off products and supports deodorant activity.
Frescolat ML Cryst provides fast & mild refreshing sensation and body-responsive freshness reactivated with water (mimicking sweat).
Frescolat ML Cryst supports deodorant activity and decreases sweat odor by acting on the axillary microbiome.


Frescolat ML Cryst is used in oral care products.
Frescolat ML Cryst acts as a cooling agent.
Frescolat ML Cryst is used in oral hygiene products.


Frescolat ML Cryst is an instant yet mild cooling sensation, menthol-free, crystal form.
Optimal for pH of Frescolat ML Cryst is 4-7.
Frescolat ML Cryst is used cooling ingredient, does not contain menthol, optimal for pH values ​​4 – 8.


Dosage of Frescolat ML Cryst is 0.5-2%
Frescolat ML Cryst is a translucent solid used as an active cooling agent.
Frescolat ML Cryst is Menthyl Lactate.


Frescolat ML Cryst acts as a nature-identical, menthol-free cooling agent.
Frescolat ML Cryst is a white crystalline substance.
Frescolat ML Cryst is China compliant.


Frescolat ML Cryst is a white crystalline substance.
Frescolat ML Cryst can increase the viscosity of products that contain tensides.
Effectiveness enhanced if rapid hydration of the skin, brought about by products like O/W emulsions and gels.


Cooling effect reduced if high percentages of oil- or wax-based cosmetic components.
Frescolat ML Cryst is used skin care (Facial care, Facial cleansing, Body care, Baby care) Toiletries (Shower, Bath, Oral care) Hair care (Shampoos, Conditioners, Styling) Sun care (Sun protection, After-sun, Self-tanning).


Frescolat ML Cryst creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML Cryst supports deodorant activity and decreases sweat odor.
Frescolat ML Cryst is safe to use and compatible with mucous membranes.


Frescolat ML Cryst is used in oral care, skin care, hair care, shower gels, after sun, deodorants and shaving preparations.
Frescolat ML Cryst is a COSMOS approved colorless liquid used as an active cooling agent.
Frescolat ML Cryst will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.


Frescolat ML Cryst is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML Cryst can increase the viscosity of products that contain tensides.
Frescolat ML Cryst is effectiveness enhanced if rapid hydration of the skin, brought about by products like O/W emulsions and gels.


Frescolat ML Cryst is cooling effect reduced if high percentages of oil- or wax-based cosmetic components.
Frescolat ML Cryst is used skin care (Facial care, Facial cleansing, Body care, Baby care) Toiletries (Shower, Bath, Oral care) Hair care (Shampoos, Conditioners, Styling) Sun care (Sun protection, After-sun, Self-tanning).


Frescolat ML Cryst is suggested flavouring applications: Peppermint, spearmint, chocolate and cherry.
Frescolat ML Cryst is used for external use only.
Frescolat ML Cryst is used all kinds of skin care products.


So, Frescolat ML Cryst is safe for the skin with several beneficial effects, including skin conditioning, wound healing accelerator, insect repellent, and UV protection.
However, Frescolat ML Cryst has mild action compared to menthol, which has irritation potential.


Thanks to the water-binding ability of the lactic acid part, Frescolat ML Cryst also acts like an NMF, promoting skin hydration.
In addition, Frescolat ML Cryst stimulates cell migration and improves skin renewal rate.
Frescolat ML Cryst is stable in a wide range of pH and is used in numerous skin, lip, and hair care formulations.


The sensory perception and responses shown by Frescolat ML Cryst may be incorporated in various products in cosmetics, such as sun care products, deodorants, shower gels, facial cleanser or foams and after shave preparations.
Much like menthol, Frescolat ML Cryst exhibits a minty smell and prompts a cooling effect when applied topically.


Frescolat ML Cryst is supposed to be less sensitizing than menthol, but there’s not enough substantiated, published research supporting this notion.
However, aromatic compounds, due to their volatile nature, can cause skin sensitivity and damage, even if you can’t see any visible markers of this.
Frescolat ML Cryst’s most used in lip care, particularly for lip-plumping products, but is also found in skin care, body care and hair care.


Frescolat ML Cryst can increase the viscosity of products that contain tensides.
Frescolat ML Cryst shows enhance effectiveness if rapid hydration of the skin, brought about by products like O/W emulsions and gels.
Frescolat ML Cryst's cooling effect reduced if high percentages of oil- or wax-based cosmetic components.


Frescolat ML Cryst provides a pleasant cooling and fresh effect without the need for employing alcohol.
Frescolat ML Cryst should be added to emulsions at a temperature of around 40°C.
Frescolat ML Cryst is a translucent solid used as an active cooling agent.


Frescolat ML Cryst can be used as a cooling agent for body care, aftershave lotions and creams, shampoos, and after sun product
Applications of Frescolat ML Cryst: Facial cleanser / Lotion, milky lotion, cream / Other skin care and body care / Shampoo / Conditioner, treatment / Other hair cosmetics.


This minty-smelling compound, Frescolat ML Cryst, has been used as an insect repellent and strong flavor.
Frescolat ML Cryst has a light fragrance and is stable over a wide range of pH values (ML: pH 4-8), making it suitable for incorporation into a variety of products.


Frescolat ML Cryst has the potential to provide a refreshing and cooling sensation to the skin.
Frescolat ML Cryst helps reduce irritation by soothing the skin.
Frescolat ML Cryst helps keep microorganisms under control by preventing bacterial and fungal growth.


Frescolat ML Cryst masks unwanted odors or adds a pleasant scent to products.
Frescolat ML Cryst helps extend the shelf life of products by reducing microbial activity and preventing oxidation.
Frescolat ML Cryst can help to soothe skin irritation and calm the skin.


Frescolat ML Cryst also has mild exfoliating properties that can help remove dead skin cells and improve skin texture.
Frescolat ML Cryst can be used as an active ingredient in cooling gels, sports creams, after-sun care, shaving products and much more.
Frescolat ML Cryst provides a pleasant cooling and fresh effect.


Due to its mint-like odour, Frescolat ML Cryst is also used in flavour (oral care) and fragrance applications.
Frescolat ML Cryst generates an immediate & mild sensation, is suitable for leave-on and rinse off products and supports deodorant activity.



FRESCOLAT ML CRYST AT A GLANCE:
*Derivative of menthol
*Exhibits a light, minty scent
*Prompts a cool, tingling sensation when applied topically
*Can cause skin sensitization



CLAIMS OF FRESCOLAT ML CRYST:
*Cooling Agents
*fresh feeling/cooling effect
*long-lasting freshness



FEATURES OF FRESCOLAT ML CRYST:
A cooling agent, Frescolat ML Cryst, that is soluble in alcohol and has a mild fragrance and excellent long-lasting cooling effect (crystals that are easy to work with)



USE AND BENEFITS OF FRESCOLAT ML CRYST:
Frescolat ML Cryst has a long-lasting and pleasant cooling effect.
When in certain preparations there are many ingredients with different fragrances and those may produce a final product with a weird smell, in that case, Frescolat ML Cryst can be used to mask original taste or fragrance and produce the uniform effect.
Frescolat ML Cryst has a refreshing effect as well, which can be helpful in powders, toothpaste, chewing gums and other oral care products.



FEATURES OF FRESCOLAT ML CRYST:
*Frescolat ML Cryst is an alcohol-soluble cooling agent (solid) with a light fragrance and excellent long-lasting cooling effect.
Fields of use of Frescolat ML Cryst: shampoo, Rinse/Treatment, styling, Cream/lotion/skin lotion, Cleansing (face wash/body/hands/makeup remover), and Base Makeup.

Frescolat ML Cryst (INCI: Menthyl Lactate), which was found to support deodorant activity.
Frescolat ML Cryst supports deodorant activity in two ways:

*reducing body odor:
limiting underarm sweat odor up to 48 hr by managing the formation of odorous sweat compounds and;
acting on the axillary microbiome management: decreasing sweat odor by reducing anaerobic bacteria development only.

*The active is available in three formats to fit a variety of formulation needs:
Frescolat ML Cryst, containing L-menthol and natural lactic acid; Frescolat ML Cryst Nat. as 100% natural menthyl lactate; and Frescolat ML Cryst Cryst. as crystalline menthyl lactate.



CLAIMS OF FRESCOLAT ML CRYST:
*Cooling Agents
*fresh feeling/cooling effect



WHAT IS FRESCOLAT ML CRYST USED FOR?
Frescolat ML Cryst is an active cooling agent that gives the skin a pleasant, intense, and prolonged feeling of freshness on the skin.
In cosmetics and personal care products, Frescolat ML Cryst serves as a masking and refreshing ingredient.

Frescolat ML Cryst can be used to cover up the original fragrance when there are numerous ingredients in a preparation with varying fragrances that could result in an odd-smelling finished product.
Additionally, Frescolat ML Cryst has a cooling effect that is beneficial in powders, toothpaste, chewing gum, and other oral care products.



ORIGIN OF FRESCOLAT ML CRYST:
Menthol and lactic acid react to produce a mixture comprising Frescolat ML Cryst and one or more higher lactoyl esters of Frescolat ML Cryst.
Hydrolysis of the esterification mixture follows in the presence of an aqueous base under conditions effective to convert the higher lactoyl esters to Frescolat ML Cryst.



WHAT DOES FRESCOLAT ML CRYST DO IN A FORMULATION?
*Masking
*Refreshing



SAFETY PROFILE OF FRESCOLAT ML CRYST:
Frescolat ML Cryst has a score of 1 on the Environmental Working Group (EWG’s) skin-deep scale, indicating a low potential for cancer, allergies, immunotoxicity, developmental and reproductive toxicity, and use restrictions.

Frescolat ML Cryst was evaluated for genotoxicity, repeated dose toxicity, reproductive toxicity, local respiratory toxicity, phototoxicity/photoallergenicity, skin sensitization, as well as environmental safety.
The data showed that Frescolat ML Cryst is not genotoxic nor does it have skin sensitization potential.

Frescolat ML Cryst was found not to be a - PBT (Persistent, Bioaccumulative, and Toxic) as per the IFRA (The International Fragrance Association) Environmental Standards, and its risk quotients.
The Expert Panel for Fragrance Safety concludes that Frescolat ML Cryst is safe based on the RIFM (Research Institute for Fragrance Materials) Criteria Document.



ALTERNATIVES OF FRESCOLAT ML CRYST:
*MENTHOL



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT ML CRYST:
Product Name: Menthyl lactate
CAS No.: 17162-29-7
Molecular Formula: C13H24O3
InChIKeys: InChIKey=UJNOLBSYLSYIBM-UHFFFAOYSA-N
Molecular Weight: 228.32800
Exact Mass: 228.33
EC Number: 261-678-3
HScode: 2918110000
Categories: Synthetic Fragrances
PSA: 46.53000
XLogP3: 2.37120

Appearance: colourless liquid or white crystalline solid with
a weak chamomile or tobacco odour
Density: 0.99 g/cm3
Boiling Point: 304ºC at 760 mmHg
Flash Point: 116.0±13.2 °C
Refractive Index: 1.467
Vapor Pressure: 8.58E-05mmHg at 25°C
Molecular FormulaC13H24O3
Molecular Weight228.33
IUPAC Name(5-methyl-2-propan-2-ylcyclohexyl) 2-hydroxypropanoate
Boiling Point304.0±15.0°C at 760 Torr
Density0.99±0.1 g/cm3
InChI KeyUJNOLBSYLSYIBM-UHFFFAOYSA-N

InChIInChI=1S/C13H24O3/c1-8(2)11-6-5-9(3)7-12(11)16-13(15)10(4)14/h8-12,14H,5-7H2,1-4H3
Canonical SMILESCC1CCC(C(C1)OC(=O)C(C)O)C(C)C
Molecular Weight: 228.33 g/mol
XLogP3-AA: 3.3
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 4
Exact Mass: 228.17254462 g/mol
Monoisotopic Mass: 228.17254462 g/mol
Topological Polar Surface Area: 46.5 Ų
Heavy Atom Count: 16
Formal Charge: 0
Complexity: 237

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 3
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Molecular Formula: C13H24O3
Average Mass: 228.332
Monoisotopic Mass: 228.172545
Boiling Point: 297.71°C
Melting Point: 47.66°C
Solubility: Soluble in water



FIRST AID MEASURES of FRESCOLAT ML CRYST:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT ML CRYST:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT ML CRYST:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT ML CRYST:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT ML CRYST:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT ML CRYST:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

Frescolat ML nat. creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML nat. supports deodorant activity and decreases sweat odor.


CAS Number: 59259-38-0 / 17162-29-7
EC Number: 261-678-3
INCI Name: Menthyl Lactate
Chemical Composition: 5-methyl-2 (1-methyl ethyl) cyclohexyl-2 hydroxypropionate, l-menthyl lactate, lactic acid menthyl ester
Chem/IUPAC Name: [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate
Molecular Formula: C13H24O3



SYNONYMS:
Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, Lactic acid, p-menth-3-yl ester, 1-Methyl-4-isopropyl-3-(2-hydroxypropionate)cyclohexanol, 2-Hydroxy-propionic acid 2-isopropyl-5-methyl-cyclohexyl ester, 2-Hydroxypropanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester, 2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, Covafresh II, Fema Gras 3748, Fescolat MI Nat, Frescolat ML 620105, Frescolate ML, Koko ML, p-Menthyl lactate, Propanoic acid,2-hydroxy-,5-methyl-2-(1-methylethyl)cyclohexyl ester, Lactic acid,p-menth-3-yl ester, 1-Methyl-4-isopropyl-3-(2-hydroxypropionate)cyclohexanol, p-Menthyl lactate, Menthyl lactate, Frescolate ML, Covafresh II, Koko ML, Frescolat ML 620105, 2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, Fema Gras 3748, 2-Hydroxypropanoic acid 5-methyl-2-(1-methylethyl)cyclohexyl ester, 2-Hydroxy-propionic acid 2-isopropyl-5-methyl-cyclohexyl ester, (-)-menthyl lactate, MENTHYL LACTATE, frescolat ML, 59259-38-0, l-Menthyl lactate, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate, (R)-(1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, (1R,2S,5R)-2-ISOPROPYL-5-METHYLCYCLOHEXYL 2-HYDROXYPROPANOATE, 185915-25-7, L-Menthyl lactate, >=97%, SCHEMBL320044, (-)-p-Menthan-3-yl lactate, GTPL2466, FEMA 3748, L-Menthyl lactate, >=97%, FG, AKOS015964086, AC-9866, Q2640813, (1R,2S,5R)-5-methyl-2-(propan-2-yl)cyclohexyl 2-hydroxypropanoate, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, AldrichCPR, 61597-98-6, l-Menthyl lactate, L-Menthyl l-lactate, L-Menthyl (S)-lactate, Menthyl lactate [Mart.], L-Menthyl lactate [FHFI], (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl (S)-2-Hydroxypropionate, MENTHYL LACTATE, FEMA No. 3748, 2S-(1R,2S,5R)-menthyl lactate, Propanoic acid, 2-hydroxy-, (1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl ester, (2S)-, (S)-(1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate, 2BF9E65L7I, (-)-menthyl lactate, (1R,2S,5R)-2-isopropyl-5-methylcyclohexyl (S)-2-hydroxypropanoate, (1R,2S,5R)-5-methyl-2-(propan-2-yl)cyclohexyl (2S)-2-hydroxypropanoate, UNII-2BF9E65L7I, 59259-38-0, EC 612-179-8, SCHEMBL111620, MENTHYL LACTATE, (-)-, MENTHYL LACTATE [WHO-DD], UJNOLBSYLSYIBM-NOOOWODRSA-N, DTXSID301036338, MFCD09037384, MFCD27977194, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] (2S)-2-hydroxypropanoate, AKOS027430477, AS-56902, Propanoic acid, 2-hydroxy-, 5-methyl-2-(1-methylethyl)cyclohexyl ester, (1R-(1alpha(S*),2beta,5alpha))-, CS-0154344, I0889, D91210, Q27254517, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl (R)-2-Hydroxypropionate, (S)-2-Hydroxypropionic Acid (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl Ester, PROPANOIC ACID, 2-HYDROXY-, 5-METHYL-2-(1-METHYLETHYL)CYCLOHEXYL ESTER, (1R-(1.ALPHA.(S*),2.BETA.,5.ALPHA.))



Frescolat ML nat. is coolant; a safe and technological alternative to menthol, natural.
Dosage of Frescolat ML nat. is 0.5-3%
Frescolat ML nat. acts as a cooling agent.


Frescolat ML nat. provides a pleasant, intensive long-lasting freshness and cooling effect on the skin.
Frescolat ML nat. creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML nat. supports deodorant activity and decreases sweat odor.


Frescolat ML nat. is safe to use and compatible with mucous membranes.
Frescolat ML nat. is COSMOS, Ecocert approved and China compliant.
Frescolat ML nat. is a COSMOS approved colorless liquid used as an active cooling agent.


Frescolat ML nat. is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML nat. is a solid cooling agent and fragrance component for cosmetics.
Frescolat ML nat. is a derivative of menthol, but is milder and more compatible with the skin.


Melting point of Frescolat ML nat. is >35°C.
Recommended use level of Frescolat ML nat. is 0.1-3%.
Frescolat ML nat. is an ester of natural menthol and lactic acid, a highly effective and widely colorless liquid mainly used as a cooling agent.


Frescolat ML nat. provides a quick cooling and long-lasting refreshing feeling with a weak chamomile-minty odor.
Frescolat ML nat. is a food-grade ingredient used as a flavoring agent.
Frescolat ML nat. is an active cooling agent that provides a pleasant, intensive long-lasting freshness and cooling effect on the skin.


Frescolat ML nat. is the ester (chemical derivative) of menthol and lactic acid used primarily as a masking or fragrant agent in skin care and hair care.
Frescolat ML nat. may be synthetic, plant-derived or animal-derived.
Frescolat ML nat. can take the form of white crystals or white powder when in its raw material state.


Cosmetic ingredient suppliers recommend using Frescolat ML nat. in concentrations between 0.01-2.0%.
Frescolat ML nat. is a cooling agent for cosmetic products.
Frescolat ML nat. has a tonic and refreshing effect.


Frescolat ML nat. is derived from menthol but is less likely to cause irritation than pure menthol but with a similar level of cooling effect.
Frescolat ML nat. has a lower odour than Menthol.
Frescolat ML nat. is an instant yet mild cooling sensation, menthol-free, crystal form.


Frescolat ML nat. is a white crystalline powder used as an active cooling agent.
Frescolat ML nat. is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML nat. is a white crystalline powder used as an active cooling agent.


Frescolat ML nat. is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML nat. is a kind of mint derivatives, as the white needle crystal, almost no aroma, cool taste persistent, has a cooling effect, is the best substitute of mint, has many characteristics, such as long-term, insipidity, without excitant.


Frescolat ML nat. can be first mixed with oil, essence, glycol, added to the emulsion at about 35 ℃ to 40 ℃, it is also possible cold working, of course.
Frescolat ML nat. is a large complex of cooling components provides an immediate toning and refreshing feeling on the skin, as well as a feeling of cleanliness.


Frescolat ML nat. does not cause burning and does not affect the final aroma of the product.
Tanning products containing Frescolat ML nat. provide a toning feeling on the skin in 80% of respondents, and 93% confirmed the feeling of incredible freshness.


Frescolat ML nat. is used in oral care applications.
Frescolat ML nat. acts as a cooling agent.
Frescolat ML nat. dissolves in perfume oils, cosmetic oils or glycol solvents.


Frescolat ML nat. is Menthyl Lactate.
Frescolat ML nat. acts as a cooling agent.
Frescolat ML nat. dissolves in perfume oils, cosmetic oils or glycol solvents.


Frescolat ML nat. is used in oral care applications.
Frescolat ML nat. (INCI: Menthyl lactate), is a menthol derivative (menthol ester) capable of generating a mild and gentle cooling sensation on the skin.
Frescolat ML nat.'s use is now widespread in many applications (rinse-off and leave-on applications).


Well tolerated and completely odorless in formulation, Frescolat ML nat. creates a freshness in perfect affinity with the skin.
Frescolat ML nat. has been recently shown in an in vitro test that this range was helping to protect against the growth of bad bacteria in the intimate area.


This range is composed of a colourless to liquid (Frescolat ML nat.) and a powdery crystalline form (Frescolat ML nat. cryst new quality), as long as a natural one (Frescolat ML nat. nat), which is 100% natural and Ecocert certified.


This range allows to answer to all formulation needs and sustainability requirements.
A long-lasting sensation of freshness is also a key parameter for the consumers
Frescolat ML nat. is a cooling ingredient without menthol, optimal for pH values 4 – 8.


Dosage of Frescolat ML nat. is 0.5-3%
Frescolat ML nat., in the EFFA list of permitted flavoring ingredients in Europe, has a FEMA number of 3748.
Frescolat ML nat. is classified as a flavoring agent by FEMA despite its weak mint aroma and earthy taste.


Frescolat ML nat. provides a lasting feeling of freshness in the mouth.
Frescolat ML nat. is a colorless liquid to solid product. Frescolat ML nat. provides a pleasant, long-lasting freshness and cooling effect on the skin—creating the sensation of freshness and coolness without employing alcohol or menthol.


Frescolat ML nat. can be used as an active cosmetic ingredient and is safe to use and compatible with mucous membranes
Frescolat ML nat. is a colourless liquid used as an active cooling agent.
Frescolat ML nat. sensates, is cooling and refreshing, and is a signal for efficacy.


Frescolat ML nat. is a menthol-free coolant that can be used in personal care applications with acidic to neutral pH levels.
Frescolat ML nat., a menthol derivative, has an excellent cooling effect and refreshing sensation.
Frescolat ML nat. is a cooling agent for cosmetic products.


Frescolat ML nat. is derived from menthol but is less likely to cause irritation than pure menthol but with a similar level of cooling effect.
Frescolat ML nat. has a lower odor than Menthol.
Frescolat ML nat. is in the form of a white crystalline powder.


Frescolat ML nat. is soluble in water and alcohol-based solvents.
The usage rate varies between 0.1% and 2% depending on the effect of Frescolat ML nat. and its interaction with other compounds.
Frescolat ML nat. vs menthol: There is no substantiated, published research to back up the claim that this menthol derivative is less sensitizing than menthol.


Frescolat ML nat. is a gentler variation of menthol.
The cooling effect of Frescolat ML nat. is milder than that of pure menthol, but is much better tolerated by the skin.
Frescolat ML nat. is an ester of menthol and lactic acid of natural origin.


The cooling effect of Frescolat ML nat. on the skin can be increased by adding 5 - 10% alcohol.
The cooling effect of Frescolat ML nat. depends on the dose, but also on the type of formulation.
Polar oils such as short-chain ester oils or MCT oils have a stronger effect than non-polar oils such as long-chain vegetable oils.


However, high doses of oils and waxes can significantly reduce the cooling effect.
One possibility is to pre-dissolve the raw material in perfume oils or fatty oils, as Frescolat ML nat. is insoluble in water, and then add it to the formulation.


Frescolat ML nat. should be added to the emulsion at around 40 °C.
Frescolat ML nat. is one of the menthol related cooling agents.
Frescolat ML nat. is formed from a combination of menthol and lactic acid.


Frescolat ML nat. is generally produced in two different forms, one as a crystalline white colored powder and another in a fused material, with slight minty flavor.
Frescolat ML nat. is a milder form of Menthol.



USES and APPLICATIONS of FRESCOLAT ML NAT:
Frescolat ML nat. creates the sensation of freshness and coolness without employing alcohol or menthol.
Frescolat ML nat. supports deodorant activity and decreases sweat odor.
Frescolat ML nat. is safe to use and compatible with mucous membranes.


Frescolat ML nat. is used in oral care, skin care, hair care, shower gels, after sun, deodorants and shaving preparations.
Frescolat ML nat. is a COSMOS approved colorless liquid used as an active cooling agent.
Frescolat ML nat. will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.


Frescolat ML nat. is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat ML nat. can increase the viscosity of products that contain tensides.
Frescolat ML nat. is effectiveness enhanced if rapid hydration of the skin, brought about by products like O/W emulsions and gels.


Frescolat ML nat. is cooling effect reduced if high percentages of oil- or wax-based cosmetic components.
Frescolat ML nat. is used skin care (Facial care, Facial cleansing, Body care, Baby care) Toiletries (Shower, Bath, Oral care) Hair care (Shampoos, Conditioners, Styling) Sun care (Sun protection, After-sun, Self-tanning).


Frescolat ML nat. is suggested flavouring applications: Peppermint, spearmint, chocolate and cherry.
Frescolat ML nat. is used for external use only.
Frescolat ML nat. is used all kinds of skin care products.


So, Frescolat ML nat. is safe for the skin with several beneficial effects, including skin conditioning, wound healing accelerator, insect repellent, and UV protection.
However, Frescolat ML nat. has mild action compared to menthol, which has irritation potential.


Thanks to the water-binding ability of the lactic acid part, Frescolat ML nat. also acts like an NMF, promoting skin hydration.
In addition, Frescolat ML nat. stimulates cell migration and improves skin renewal rate.
Frescolat ML nat. is stable in a wide range of pH and is used in numerous skin, lip, and hair care formulations.


The sensory perception and responses shown by Frescolat ML nat. may be incorporated in various products in cosmetics, such as sun care products, deodorants, shower gels, facial cleanser or foams and after shave preparations.
Much like menthol, Frescolat ML nat. exhibits a minty smell and prompts a cooling effect when applied topically.


Frescolat ML nat. is supposed to be less sensitizing than menthol, but there’s not enough substantiated, published research supporting this notion.
However, aromatic compounds, due to their volatile nature, can cause skin sensitivity and damage, even if you can’t see any visible markers of this.


Frescolat ML nat.’s most used in lip care, particularly for lip-plumping products, but is also found in skin care, body care and hair care.
Frescolat ML nat. provides a pleasant cooling and fresh effect.


Frescolat ML nat. is a white crystalline powder used as an active cooling agent.
Frescolat ML nat. will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat ML nat. is odorless and tasteless and is easy to use and easy to solubilize.


Fields of use of Frescolat ML nat.: shampoo, Rinse/Treatment, styling, Cream/lotion/skin lotion, Cleansing (face wash/body/hands/makeup remover), and Base Makeup.
Recommended usage of Frescolat ML nat. is 0.1 to 2.0%.


Frescolat ML nat. generates an immediate & mild sensation, is suitable for leave-on and rinse off products and supports deodorant activity.
Frescolat ML nat. provides fast & mild refreshing sensation and body-responsive freshness reactivated with water (mimicking sweat).
Frescolat ML nat. supports deodorant activity and decreases sweat odor by acting on the axillary microbiome.


Frescolat ML nat. is used in oral care products.
Frescolat ML nat. acts as a cooling agent.
Frescolat ML nat. is used in oral hygiene products.


Frescolat ML nat. is an instant yet mild cooling sensation, menthol-free, crystal form.
Optimal for pH of Frescolat ML nat. is 4-7.
Frescolat ML nat. is used cooling ingredient, does not contain menthol, optimal for pH values 4 – 8.


Dosage of Frescolat ML nat. is 0.5-2%
Frescolat ML nat. is a translucent solid used as an active cooling agent.
Frescolat ML nat. is Menthyl Lactate.


Frescolat ML nat. acts as a nature-identical, menthol-free cooling agent.
Frescolat ML nat. is a white crystalline substance.
Frescolat ML nat. is China compliant.


Frescolat ML nat. is a white crystalline substance.
Frescolat ML nat. can increase the viscosity of products that contain tensides.
Effectiveness enhanced if rapid hydration of the skin, brought about by products like O/W emulsions and gels.


Cooling effect reduced if high percentages of oil- or wax-based cosmetic components.
Frescolat ML nat. provides a pleasant cooling and fresh effect.


Frescolat ML nat. is used skin care (Facial care, Facial cleansing, Body care, Baby care) Toiletries (Shower, Bath, Oral care) Hair care (Shampoos, Conditioners, Styling) Sun care (Sun protection, After-sun, Self-tanning).


Frescolat ML nat. can increase the viscosity of products that contain tensides.
Frescolat ML nat. shows enhance effectiveness if rapid hydration of the skin, brought about by products like O/W emulsions and gels.
Frescolat ML nat.'s cooling effect reduced if high percentages of oil- or wax-based cosmetic components.


Frescolat ML nat. provides a pleasant cooling and fresh effect without the need for employing alcohol.
Frescolat ML nat. should be added to emulsions at a temperature of around 40°C.
Frescolat ML nat. is a translucent solid used as an active cooling agent.


Frescolat ML nat. can be used as a cooling agent for body care, aftershave lotions and creams, shampoos, and after sun product
Applications of Frescolat ML nat.: Facial cleanser / Lotion, milky lotion, cream / Other skin care and body care / Shampoo / Conditioner, treatment / Other hair cosmetics.


This minty-smelling compound, Frescolat ML nat., has been used as an insect repellent and strong flavor.
Frescolat ML nat. has a light fragrance and is stable over a wide range of pH values (ML: pH 4-8), making it suitable for incorporation into a variety of products.


Frescolat ML nat. has the potential to provide a refreshing and cooling sensation to the skin.
Frescolat ML nat. helps reduce irritation by soothing the skin.
Frescolat ML nat. helps keep microorganisms under control by preventing bacterial and fungal growth.


Frescolat ML nat. masks unwanted odors or adds a pleasant scent to products.
Frescolat ML nat. helps extend the shelf life of products by reducing microbial activity and preventing oxidation.
Frescolat ML nat. can help to soothe skin irritation and calm the skin.


Frescolat ML nat. also has mild exfoliating properties that can help remove dead skin cells and improve skin texture.
Frescolat ML nat. can be used as an active ingredient in cooling gels, sports creams, after-sun care, shaving products and much more.


Due to its mint-like odour, Frescolat ML nat. is also used in flavour (oral care) and fragrance applications.
Frescolat ML nat. generates an immediate & mild sensation, is suitable for leave-on and rinse off products and supports deodorant activity.



FRESCOLAT ML NAT AT A GLANCE:
*Derivative of menthol
*Exhibits a light, minty scent
*Prompts a cool, tingling sensation when applied topically
*Can cause skin sensitization



CLAIMS OF FRESCOLAT ML NAT:
*Cooling Agents
*fresh feeling/cooling effect
*long-lasting freshness



FEATURES OF FRESCOLAT ML NAT.:
A cooling agent, Frescolat ML nat., that is soluble in alcohol and has a mild fragrance and excellent long-lasting cooling effect (crystals that are easy to work with)



USE AND BENEFITS OF FRESCOLAT ML NAT.:
Frescolat ML nat. has a long-lasting and pleasant cooling effect.
When in certain preparations there are many ingredients with different fragrances and those may produce a final product with a weird smell, in that case, Frescolat ML nat. can be used to mask original taste or fragrance and produce the uniform effect.
Frescolat ML nat. has a refreshing effect as well, which can be helpful in powders, toothpaste, chewing gums and other oral care products.



FEATURES OF FRESCOLAT ML NAT.:
*Frescolat ML nat. is an alcohol-soluble cooling agent (solid) with a light fragrance and excellent long-lasting cooling effect.
Fields of use of Frescolat ML nat.: shampoo, Rinse/Treatment, styling, Cream/lotion/skin lotion, Cleansing (face wash/body/hands/makeup remover), and Base Makeup.

Frescolat ML nat. (INCI: Menthyl Lactate), which was found to support deodorant activity.
Frescolat ML nat. supports deodorant activity in two ways:

*reducing body odor:
limiting underarm sweat odor up to 48 hr by managing the formation of odorous sweat compounds and;
acting on the axillary microbiome management: decreasing sweat odor by reducing anaerobic bacteria development only.

*The active is available in three formats to fit a variety of formulation needs:
Frescolat ML nat., containing L-menthol and natural lactic acid; Frescolat ML nat. Nat. as 100% natural menthyl lactate; and Frescolat ML nat. Cryst. as crystalline menthyl lactate.



CLAIMS OF FRESCOLAT ML NAT.:
*Cooling Agents
*fresh feeling/cooling effect



WHAT IS FRESCOLAT ML NAT. USED FOR?
Frescolat ML nat. is an active cooling agent that gives the skin a pleasant, intense, and prolonged feeling of freshness on the skin.
In cosmetics and personal care products, Frescolat ML nat. serves as a masking and refreshing ingredient.

Frescolat ML nat. can be used to cover up the original fragrance when there are numerous ingredients in a preparation with varying fragrances that could result in an odd-smelling finished product.
Additionally, Frescolat ML nat. has a cooling effect that is beneficial in powders, toothpaste, chewing gum, and other oral care products.



ORIGIN OF FRESCOLAT ML NAT.:
Menthol and lactic acid react to produce a mixture comprising Frescolat ML nat. and one or more higher lactoyl esters of Frescolat ML nat..
Hydrolysis of the esterification mixture follows in the presence of an aqueous base under conditions effective to convert the higher lactoyl esters to Frescolat ML nat..



WHAT DOES FRESCOLAT ML NAT. DO IN A FORMULATION?
*Masking
*Refreshing



SAFETY PROFILE OF FRESCOLAT ML NAT.:
Frescolat ML nat. has a score of 1 on the Environmental Working Group (EWG’s) skin-deep scale, indicating a low potential for cancer, allergies, immunotoxicity, developmental and reproductive toxicity, and use restrictions.

Frescolat ML nat. was evaluated for genotoxicity, repeated dose toxicity, reproductive toxicity, local respiratory toxicity, phototoxicity/photoallergenicity, skin sensitization, as well as environmental safety.
The data showed that Frescolat ML nat. is not genotoxic nor does it have skin sensitization potential.

Frescolat ML nat. was found not to be a - PBT (Persistent, Bioaccumulative, and Toxic) as per the IFRA (The International Fragrance Association) Environmental Standards, and its risk quotients.
The Expert Panel for Fragrance Safety concludes that Frescolat ML nat. is safe based on the RIFM (Research Institute for Fragrance Materials) Criteria Document.



ALTERNATIVES OF FRESCOLAT ML NAT.:
*MENTHOL



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT ML NAT:
Molecular FormulaC13H24O3
Molecular Weight228.33
IUPAC Name(5-methyl-2-propan-2-ylcyclohexyl) 2-hydroxypropanoate
Boiling Point304.0±15.0°C at 760 Torr
Density0.99±0.1 g/cm3
InChI KeyUJNOLBSYLSYIBM-UHFFFAOYSA-N
InChIInChI=1S/C13H24O3/c1-8(2)11-6-5-9(3)7-12(11)16-13(15)10(4)14/h8-12,14H,5-7H2,1-4H3
Canonical SMILESCC1CCC(C(C1)OC(=O)C(C)O)C(C)C
Product Name: Menthyl lactate
CAS No.: 17162-29-7
Molecular Formula: C13H24O3
InChIKeys: InChIKey=UJNOLBSYLSYIBM-UHFFFAOYSA-N

Molecular Weight: 228.32800
Exact Mass: 228.33
EC Number: 261-678-3
HScode: 2918110000
Categories: Synthetic Fragrances
PSA: 46.53000
XLogP3: 2.37120
Appearance: colourless liquid or white crystalline solid with
a weak chamomile or tobacco odour
Density: 0.99 g/cm3
Boiling Point: 304ºC at 760 mmHg
Flash Point: 116.0±13.2 °C

Refractive Index: 1.467
Vapor Pressure: 8.58E-05mmHg at 25°C
Molecular Weight: 228.33 g/mol
XLogP3-AA: 3.3
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 4
Exact Mass: 228.17254462 g/mol
Monoisotopic Mass: 228.17254462 g/mol
Topological Polar Surface Area: 46.5 Ų
Heavy Atom Count: 16
Formal Charge: 0
Complexity: 237

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 3
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Molecular Formula: C13H24O3
Average Mass: 228.332
Monoisotopic Mass: 228.172545
Boiling Point: 297.71°C
Melting Point: 47.66°C
Solubility: Soluble in water



FIRST AID MEASURES of FRESCOLAT ML NAT:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT ML NAT:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT ML NAT:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT ML NAT:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT ML NAT:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT ML NAT:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

Frescolat Plus is a cost effective colorless liquid patent pending blend of menthol isomers and menthyl lactate used as a cooling agent.
Frescolat Plus can be dissolved in any type of oil or Glycol or Ethyl Alcohol.


INCI Name: Menthol (and) Menthyl Lactate



SYNONYMS:
Frescolat Plus (Menthol and Menthyl Lactate), CoCool



To get an even stronger freshness effect, a mixture of menthol diastereoisomers and menthyl lactate was developed as Frescolat Plus (INCI: Menthol, Menthyl lactate).
Frescolat Plus generates a sensation like menthol but without the minty odor.


Frescolat Plus (Menthol+Menthyl Lactate) provides a cooling sensation on the skin.
How to mix: mix Frescolat Plus in oil.
Utilization rate of Frescolat Plus is 0.1-5% (use according to the desired efficiency)


Frescolat Plus is a clear liquid.
Frescolat Plus can be dissolved in any type of oil or Glycol or Ethyl Alcohol.
INCI Name of Frescolat Plus is Menthol (and) Menthyl Lactate.


Frescolat Plus is a strong, long lasting cooling effect, colorless liquid.
Optimal for pH of Frescolat Plus is 4-8.
Frescolat Plus is odorless and tasteless and is easy to use and easy to solubilize.


Frescolat Plus is a cost effective colorless liquid patent pending blend of menthol isomers and menthyl lactate used as a cooling agent.
Frescolat Plus will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat Plus is odorless and tasteless and is easy to use and easy to solubilize.


Frescolat Plus's fresh and light gel texture ABSORBS QUICKLY without leaving a greasy or oily feeling.
Frescolat Plus is endorsed by the corresponding standards with the available technical sheet applicable to cosmetic brands or those required.


Frescolat Plus's fresh and light gel texture ABSORBS QUICKLY without leaving a greasy or oily feeling.
Frescolat Plus is dermatologically tested on sensitive skin.



USES and APPLICATIONS of FRESCOLAT PLUS:
Formulated with Frescolat Plus, a patented Technology based on Menthol and Menthyl Lactate, delivers up to 20 minutes of intense and long-lasting freshness.
Frescolat Plus provides an anti-inflammatory and analgesic effect, improving blood circulation and reducing pain, swelling and muscle cramps.
Frescolat Plus is used for any product who want to feel cool when in contact with the skin


Formulated with Frescolat Plus, a patented Technology based on Menthol and Menthyl Lactate, delivers up to 20 minutes of intense and long-lasting freshness.
Frescolat Plus provides an anti-inflammatory and analgesic effect, improving blood circulation and reducing pain, swelling and muscle cramps.
Frescolat Plus is used cooling ingredient, combination of menthol and menthyl lactate.


Dosage of Frescolat Plus is 0.5-3%
Frescolat Plus is a cost effective colorless liquid patent pending blend of menthol isomers and menthyl lactate used as a cooling agent.
Frescolat Plus will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.


The “smart” component of Frescolat Plus in combination with peppermint extract refreshes, tones, deodorizes the skin of the feet, relieves the feeling of heaviness and tiredness in the legs.
Frescolat Plus relieves and refreshes tired feet and legs.


Frescolat Plus is a relaxing gel that instantly relieves fatigue and burning of feet and legs.
Formulated with Frescolat Plus, a patented Technology based on Menthol and Menthyl Lactate, delivers up to 20 minutes of intense and long-lasting freshness.
Frescolat Plus provides an anti-inflammatory and analgesic effect, improving blood circulation and reducing pain, swelling and muscle cramps.



STORAGE OF FRESCOLAT PLUS:
For long-term storage store Frescolat Plus at room temperature
Avoid Frescolat Plus heat and light.
Valid for 2 years.



BENEFITS OF FRESCOLAT PLUS:
*Cooling ingredient for rinse-off and leave-on applications
*Easy to formulate
*Mild, not an irritant
*Quick and long lasting refreshing effects
*Improves body odor
*Low use levels, cost effective



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT PLUS:
Chemical Name:Frescolat Plus (Menthol and Menthyl Lactate)
SynonymsFrescolat Plus (Menthol and Menthyl Lactate)
CBNumber:CB99911807
Molecular Formula:
Molecular Weight:0



FIRST AID MEASURES of FRESCOLAT PLUS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT PLUS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT PLUS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT PLUS:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT PLUS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT PLUS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

Frescolat X-Cool is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat X-Cool is 82% stronger than Menthyl Lactate (Frescolat ML).


CAS Number: 1122460-01-8
Chemical Composition: Menthyl ethylamido oxalate
INCI Name: Menthyl Ethylamido Oxalate
Molecular formula: C14H25NO3



SYNONYMS:
menthyl ethylamido oxalate, (1R,2S,5R)-5-METHYL-2-(1-METHYLETHYL)CYCLOHEXYL 2-(ETHYLAMINO)-2-OXOACETATE, ACETIC ACID, 2-(ETHYLAMINO)-2-OXO-, (1R,2S,5R) -5-METHYL-2-(1-METHYLETHYL)CYCLOHEXYL ESTER, FRESCOLAT X-COOL, MENTHYL ETHYLAMIDO OXALATE, Frescolat X Cool (Menthyl Ethylamido Oxalate)



Frescolat X-Cool (INCI: Menthyl Ethylamido Oxalate) provides an “icy effect” that can attract consumers looking for ever more sensory experience.
On top of its high efficacy profile, Frescolat X-Cool is also easy to process (viscous liquid product, colorless, odorless, no influence of color and odor on final formulation).


Others cosmetic applications of Frescolat X-Cool need ingredient suitable to high pH.
Frescolat X-Cool is menthyl Ethylamido Oxalate.
Frescolat X-Cool is a powerful patented cooling agent for topical applications providing an instant and long-lasting sensation of freshness.


Frescolat X-Cool will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat X-Cool is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat X-Cool is 82% stronger than Menthyl Lactate (Frescolat ML).


Frescolat X-Cool improves the sensory effects of products for hair, face and personal care as well as sun protection and shaving.
Frescolat X-Cool (INCI: Menthyl Ethylamido Oxalate) imparts a cooling effect that is felt within the first minute of application and lasts up to 30 minutes.
Frescolat X-Cool is 82% stronger than its other cooling agent menthyl lactate.


The cooling agent, Frescolat X-Cool, is gentle to the skin, compatible with mucous membranes and does not cause stinging or burning sensations.
In addition, Frescolat X-Cool is said to have no unpleasant odor.
The colorless, viscous liquid, Frescolat X-Cool, is easy to handle.


Frescolat X-Cool can be cold processable by dissolving it first in fatty acid esters, ethanol and glycols.
Frescolat X-Cool has heat stability up to 70°C.
Frescolat X-Cool is a powerful patented cooling agent for topical applications providing an instant and long-lasting sensation of freshness.


Frescolat X-Cool will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat X-Cool is odorless and tasteless and is easy to use and easy to solubilize.
Frescolat X-Cool is 82% stronger than Menthyl Lactate (Frescolat ML).


Frescolat X-Cool is a chemical compound known for its use in various pharmaceutical and healthcare applications.
Frescolat X-Cool is primarily recognized for its cooling effect, which makes it a valuable ingredient in topical products, analgesics, and anti-inflammatory formulations.


Frescolat X-Cool's ability to provide soothing relief and its stability in various formulations have made it a sought-after ingredient in the healthcare industry.
Frescolat X-Cool is an ester of menthol and oxalic acid, with a structure that imparts distinct properties beneficial for medical and cosmetic formulations.



USES and APPLICATIONS of FRESCOLAT X-COOL:
Frescolat X-Cool acts as a coolant.
Frescolat X-Cool is a synthetic menthol derivative.
Frescolat X-Cool gives an extreme sensation of freshness.


Frescolat X-Cool exhibits excellent thermal stability up to 70 degrees.
Frescolat X-Cool is gentle on the skin and compatible with mucous membranes.
Frescolat X-Cool is used in skin care, hair care, toiletries and decorative cosmetics.


Frescolat X-Cool acts as a patented, menthol-free cooling agent.
Frescolat X-Cool provides an extreme sensation of freshness.
Frescolat X-Cool exhibits cold processable with excellent safety profile.


Frescolat X-Cool gives strong & long lasting cooling action up to 30 minutes.
Frescolat X-Cool exhibits excellent heat stability up to 70 degrees.
Frescolat X-Cool is gentle to the skin and compatible with mucous membrane.


Frescolat X-Cool is used in oral care products.
Frescolat X-Cool is used cooling ingredient, optimal in systems pH 4 - 8, provides a long-lasting cooling sensation, easy to use.
Dosage of Frescolat X-Cool is 0.2-1%


Frescolat X-Cool is a powerful patented cooling agent for topical applications providing an instant and long-lasting sensation of freshness.
Frescolat X-Cool will impart a pleasant, long lasting cooling effect which conveys a desired pleasant skin feel.
Frescolat X-Cool is odorless and tasteless and is easy to use and easy to solubilize.


Frescolat X-Cool is 82% stronger than Menthyl Lactate (Frescolat ML).
Frescolat X-Cool provides gentle, long lasting cooling sensation for skin.
The active ingredient, Frescolat X-Cool, gives skin care products a long lasting cooling effect.


On the one hand, Frescolat X-Cool works quickly – refreshing the skin immediately after application.
On the other hand, the effect can last up to 30 minutes.
And Frescolat X-Cool feels comfortable and is safe for skin.


Frescolat X-Cool safety profile allows it to be used as an active cosmetic ingredient worldwide (except in China).
Frescolat X-Cool is recommended at 0.2–1.0% in formulations with acidic to neutral pH such as: shaving products (pre/after shave lotion), deodorant (roll-on and spray), facial care, body care (body lotion and shower gel), hair care (shampoo, conditioner and styling), after sun care and lipstick/lip gloss.


Frescolat X-Cool gives skin care products a long-lasting cooling effect.
Frescolat X-Cool improves the sensory effects of products for hair, face, and personal care as well as sun protection and shaving.
On the one hand, Frescolat X-Cool works quickly – refreshing the skin immediately after application.


Frescolat X-Cool is odourless and especially suited for formulas with pH values from four to seven.
On the other hand, the effect of Frescolat X-Cool can last up to 30 minutes.
And Frescolat X-Cool feels comfortable and is safe for skin.


Frescolat X-Cool is odourless and especially suited for formulas with pH values from four to seven.
Frescolat X-Cool acts as a coolant.
Frescolat X-Cool is a synthetic menthol derivative. Frescolat X-Cool gives an extreme sensation of freshness.


Frescolat X-Cool is cold workable with excellent safety profile.
Frescolat X-Cool exhibits excellent thermal stability up to 70 degrees.


Frescolat X-Cool is gentle on the skin and compatible with mucous membranes.
Frescolat X-Cool is used in skin care, hair care, toiletries and decorative cosmetics.


-Frescolat X-Cool provides a long-lasting yet instant strong cooling effect:
* Fast action on the skin (within the first minutes)
* 30 minutes of a strong freshness on the skin
Frescolat X-Cool is an easy to handle liquid that has neither a strong odor nor a burning sensation.



KEY APPLICCATIONS OF FRESCOLAT X-COOL IN HEALTHCARE:
Frescolat X-Cool is used in a range of healthcare products, including:

*Topical Analgesics:
Known for its cooling sensation, Frescolat X-Cool provides relief in pain relief creams and gels.

*Anti-Inflammatory Products:
Frescolat X-Cool's soothing properties help reduce inflammation and discomfort.

*Cosmetic Products:
Frescolat X-Cool is used in skincare for its cooling effect and as a part of formulations targeting skin irritation and redness.



SKIN CONDITIONING OF FRESCOLAT X-COOL:
Frescolat X-Cool is used to maintain our skin tone.
Frescolat X-Cool is used as a skin conditioner.

Strong cooling that is both immediate and long-lasting is offered by Frescolat X-Cool:
- Rapid skin reaction (within the first several minutes)
- A powerful sense of freshness for 30 minutes; This is a liquid that is easy to work with and doesn't burn your tongue



FUNCTIONS OF FRESCOLAT X-COOL:
*Skin conditioning :
Frescolat X-Cool maintains skin in good condition



CLAIMS OF FRESCOLAT X-COOL:
*Cooling Agents
*long-lasting
*fresh feeling/cooling effect



GLOBAL MARKET IMPORTANCE OF FRESCOLAT X-COOL:
Market Growth and Trends:

The Frescolat X-Cool market has been experiencing notable growth due to increasing demand for innovative and effective pharmaceutical and cosmetic ingredients.
The global market for Frescolat X-Cool is expanding as companies seek to enhance product efficacy and consumer satisfaction.

Recent market analysis indicates a steady rise in the use of Frescolat X-Cool, driven by:
*Increased Demand for Topical Solutions:
The rise in chronic pain conditions and inflammatory diseases is fueling the need for effective topical treatments.

*Advancements in Formulation Technologies: Innovations in pharmaceutical and cosmetic formulation technologies are improving the application and effectiveness of Frescolat X-Cool.

*Growing Interest in Natural Ingredients:
The shift towards natural and less synthetic ingredients in healthcare products is supporting market growth.



INVESTMENT OPPORTUNITIES OF FRESCOLAT X-COOL:
Investors are increasingly looking at Frescolat X-Cool as a promising area for investment.
Frescolat X-Cool's versatility and growing applications in various healthcare segments make it an attractive option for businesses looking to capitalize on the expanding market.


Key factors driving investment include:
Innovation Potential:
The ongoing research and development in optimizing the use of Frescolat X-Cool present opportunities for new product development and market expansion.

*Strategic Partnerships:
Collaborations between pharmaceutical companies and research institutions are fostering innovation and enhancing market prospects.

*Emerging Markets:
The increasing adoption of advanced healthcare solutions in emerging markets is creating new avenues for growth.



PHYSICAL and CHEMICAL PROPERTIES of FRESCOLAT X-COOL:
Chemical Name:Frescolat X Cool (Menthyl Ethylamido Oxalate)
Synonyms: Frescolat X Cool (Menthyl Ethylamido Oxalate)
CBNumber:CB29911808
Appearance: colorless viscous liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
CAS Registry Number: 1122460-01-8
Unique Ingredient Identifier: G2MB8B7PSM
Molecular formula: C14H25NO3
International Chemical Identifier (InChI): VTSKTHILUKZQTB-GRYCIOLGSA-N
SMILES: C(C)(C)[C@H]1[C@H](OC(C(NCC)=O)=O)C[C@H](C)CC1



FIRST AID MEASURES of FRESCOLAT X-COOL:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available



ACCIDENTAL RELEASE MEASURES of FRESCOLAT X-COOL:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.



FIRE FIGHTING MEASURES of FRESCOLAT X-COOL:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FRESCOLAT X-COOL:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FRESCOLAT X-COOL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FRESCOLAT X-COOL:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available

FULVIC ACID, N° CAS : 479-66-3. Nom INCI : FULVIC ACID. Nom chimique : 1H,3H-Pyrano[4,3-b][1]benzopyran-9-carboxylic acid, 4,10-dihydro-3,7,8-trihydroxy-3-methyl-10-oxo Compatible Bio (Référentiel COSMOS) Ses fonctions (INCI) Agent d'entretien de la peau : Maintient la peau en bon état

DESCRIPTION:
Fructose, or fruit sugar, is a ketonic simple sugar found in mana plants, where it is often bonded to glucose to form the disaccharide sucrose.
Fructose is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion.
The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood.

CAS NUMBER: 57-48-7
EC NUMBER: 200-333-3
IUPAC NAME:(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
CHEMICAL FORMULA: C6H12O6

PROPERTIES OF FRUCTOSE:
MOLAR MASS: 180.156 g•mol−1
DENSITY: 1.694 g/cm3
MELTING POINT: 103 °C (217 °F; 376 K)
SOLUBILITY IN WATER: ~4000 g/L (25 °C)
MAGNETIC SUSCEPTIBILITY (χ): −102.60×10−6 cm3/mol
THERMOCHEMISTRY: Std enthalpy of combustion (ΔcH⦵298): 675.6 kcal/mol (2,827 kJ/mol) (Higher heating value)

CHEMICAL PROPERTIES OF FRUCTOSE:
Fructose is a 6-carbon polyhydroxyketone.
Crystalline fructose adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of its hemiketal and internal hydrogen-bonding.
In solution, fructose exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose (the non-cyclic form).
The distribution of d-fructose tautomers in solution is related to several variables, such as solvent and temperature.
d-Fructopyranose and d-fructofuranose distributions in water have been identified multiple times as roughly 70% fructopyranose and 22% fructofuranose.

REACTIONS OF FRUCTOSE:
FRUCTOSE AND FERMENTATION:
Fructose may be anaerobically fermented by yeast or bacteria.
Yeast enzymes convert sugar (sucrose, glucose, or fructose, but not lactose) to ethanol and carbon dioxide.
Some of the carbon dioxide produced during fermentation will remain dissolved in water, where it will reach equilibrium with carbonic acid.
The dissolved carbon dioxide and carbonic acid produce the carbonation in some fermented beverages, such as champagne.

FRUCTOSE AND MAILLARD REACTION:
Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids.
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose.
Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.

DEHYDRATION OF FRUCTOSE:
Fructose readily dehydrates to give hydroxymethylfurfural ("HMF", C6H6O3), which can be processed into liquid dimethylfuran (C6H8O).
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.

DEHYDRATION SYNTHESIS:
Through dehydration synthesis, a monosaccharide, such as fructose, binds to another monosaccharide with the release of water and the subsequent formation of a glycosidic bond.
The joining of two monosaccharides produces a disaccharide whereas the joining of three to ten monosaccharide units forms an oligosaccharide.
Polysaccharides are produced by the joining of multiple monosaccharides.
In this regard, fructose joins with another monosaccharide to form a disaccharide.

For instance, sucrose is formed when fructose and glucose molecules are joined together.
The two monosaccharides are linked through a glycosidic linkage between C-1 (on the glycosyl subunit) and C-2 (on the fructosyl unit).
Sucrose occurs in many plants.

Fructose is commonly extracted from sugar cane and sugar beet, and processed (refined) to be marketed as common table sugar.
Fructose used as a sweetening agent in food and beverages.
Synthetic disaccharide consisting of galactose and fructose has been made available not as a sweetener but for medical and health purposes.
It is called lactulose.
It is not absorbed by the body but can be metabolized by the gut flora.

Fructose is prescribed for use as a laxative, a prebiotic, and a treatment for hyperammonemia.
Fructan, a polymer of fructose, may occur as an oligosaccharide or as a polysaccharide, depending on the length of the fructose chain.
Fructan with a shorter chain is called a fructooligosaccharide.
They are present in asparagus, leeks, garlic, onions, wheat, artichoke, and grass.

SACCHARIFICATION:
The process wherein complex carbohydrates are degraded into simpler forms is called saccharification.
It entails hydrolysis. In humans and other higher animals, this involves enzymes.
In a diet containing fructose (e.g. sucrose, fructolipids, etc.), they are broken down into monomeric units through the action of digestive enzymes.

One of them is invertase (also called sucrase) released from the small intestine.
The enzyme cleaves sucrose by breaking the β-glycosidic bond, thereby, releasing glucose and fructose.
Too much fructose, though, could lead to malabsorption in the small intestine.

When this happens, unabsorbed fructose transported to the large intestine could be used in fermentation by the colonic flora.
This could lead to gastrointestinal pain, diarrhea, flatulence, or bloating due to the products (e.g. hydrogen gas, carbon dioxide, short-chain fatty acids, organic acids, and trace gases) of fructose metabolism by bacteria.

Mass extinctions occur frequently in natural history.
While studies of animals that became extinct can be informative, it is the survivors that provide clues for mechanisms of adaptation when conditions are adverse.
Here, we describe a survival pathway used by many species as a means for providing adequate fuel and water, while also providing protection from a decrease in oxygen availability.

Fructose, whether supplied in the diet (primarily fruits and honey), or endogenously (via activation of the polyol pathway), preferentially shifts the organism towards the storing of fuel (fat, glycogen) that can be used to provide energy and water at a later date.
Fructose causes sodium retention and raises blood pressure and likely helped survival in the setting of dehydration or salt deprivation.

By shifting energy production from the mitochondria to glycolysis, fructose reduced oxygen demands to aid survival in situations where oxygen availability is low.
The actions of fructose are driven in part by vasopressin and the generation of uric acid.

Twice in history, mutations occurred during periods of mass extinction that enhanced the activity of fructose to generate fat, with the first being a mutation in vitamin C metabolism during the Cretaceous–Paleogene extinction (65 million years ago) and the second being a mutation in uricase that occurred during the Middle Miocene disruption (12–14 million years ago).
Today, the excessive intake of fructose due to the availability of refined sugar and high-fructose corn syrup is driving ‘burden of life style’ diseases, including obesity, diabetes and high blood pressure.
During the last 450 million years, there have been at least five mass extinctions that have occurred due to a variety of causes, including changes in atmosphere gases, changing global temperatures, volcanic activity and an asteroid impact .

While often the focus is on those species that failed to survive, in many respects it is the survivors that deserve the most attention, for many of these animals have developed remarkable means of survival.
Today, there are many examples of ‘extremophile’ species that can survive under remarkable situations, such as the Pompeii worm that can survive inferno (176°F) temperatures ,or the occellated icefish that lives in the Antarctic seas in the absence of red blood cells ,or the wood frog in northern Canada who freezes in winter, surviving because of the production of glycerol that acts as an antifreeze to allow slow circulation of blood in the freezing conditions .
One of the most important means for survival is to have sufficient food and water, as well as the necessary minerals, electrolytes and nutrients to maintain muscle mass and body functions.

It is also important to be able to adapt in conditions where oxygen levels may decrease.
One means for doing this is to store caches of food in one’s den, but there is always the danger that the cache could be stolen, or that the den itself may become unsafe if discovered by predators.
Thus, the ideal means for assuring survival is for the body itself to aid in the storage of food, water and other critical needs.

There appears to be a common mechanism by which many animals survive, and that it involves a unique metabolic pathway mediated by fructose, a simple sugar present in fruit.
Fructose is also produced in the body under conditions of stress.
In turn, the metabolism of fructose uniquely activates processes that stimulate survival, and it works through specific hormones (such as vasopressin) as well as metabolic products (uric acid) to mediate its effects.

Here, we provide a brief description of this central pathway that appears to have a key role in the evolution of species.
Fructose is a monosaccharide naturally present in fruit, vegetables and honey.
When combined with glucose, it forms sucrose, commonly known as sugar.
The physical and chemical properties of fructose appeal to the food industry, which produces it from cornflour.

Even though fructose is just as calorific as glucose, our body metabolises them differently.
Recent studies have focused on the potential effects of fructose on health.
Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.
The name "fructose" was coined in 1857 by the English chemist William Allen Miller.

Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Fructose, or “fruit sugar”, is one of the three most common natural monosaccharides.
(The other two are glucose and galactose.)
As its name implies, fructose is found in almost all fruits; but it also exists in commercial quantities in sugarcane, sugarbeets, and corn.

Fructose and glucose combine to form the disaccharide sucrose, which we know as common sugar.
The structure of fructose, like all simple sugars, can be expressed as a six-carbon linear chain with hydroxyl and carbonyl groups.
In its crystalline form and in solution, however, most of it exists as two hemiketal rings: β-D-fructopyranose* (top) and β-D-fructofuranose* (bottom).
In aqueous solution, it consists of 70% pyranose, 22% furanose, and smaller amounts of the linear and other cyclic forms.
Fructose is the most water-soluble monosaccharide.

As indicated in the “Fast Facts” table, it dissolves in exceedingly small amounts of water.
This property makes it difficult to crystallize from water and accounts for its hygroscopicity and humectancy.
Consumption of excessive quantities of foods that contain fructose and other sugars is a well-known cause of type 2 diabetes, elevated levels of LDL (“bad”) cholesterol and triglycerides, and of course, obesity.
But fructose may be slightly safer than the others, especially for diabetics, because it has a lower glycemic index than sucrose and is considerably sweeter.

In 2016, Xia Yang, Fernando Gomez-Pinilla, and colleagues at UCLA and other institutions discovered that in lab rats fed diets high in fructose, almost 1000 genes in the brains were adversely affected.
In particular, fructose impaired two key genes that regulate intercellular communication.
But Yang and Gomez-Pinilla also had good news.
When they fed rats docosahexaenoic acid, a key ω-3 fatty acid, along with high amounts of fructose, they saw no more gene damage than in a control group.

The authors identify their study as an example of a technique called nutrigenomics, which examines the genomic bases of nutrient–host interactions that underlie disease predisposition.
Fructose is a monosaccharide, the simplest form of carbohydrate.
As the name implies, mono (one) saccharides (sugar) contain only one sugar group; thus, they can’t be broken down any further.

Each subtype of carbohydrate has different effects in the body depending on the structure and source (i.e. what food it comes from).
The chemical structure affects how quickly and/or easily the carbohydrate molecule is digested/absorbed.
The source affects whether other nutrients are provided along with the carbohydrate.
For example, both high fructose corn syrup (HFCS) and fruit contain fructose, but their effects in the body are different.

HFCS is essentially a simple fructose delivery system – there’s nothing else to it, while fruit contains additional nutrients along with fibre, which affect digestion and absorption of the fructose.
Plus, the amount of fructose in the average apple is much less than, say, the average can of soda.
Fructose has a unique texture, sweetness, rate of digestion, and degree of absorption that is different from glucose, which is the sugar that most of our ingested dietary carbohydrates become when they hit the bloodstream.
Fructose is a monosaccharide that is commonly known as fruit sugar.

Fructose naturally occurs in fruits, vegetables, honey, sugar cane, and sugar beets.
It’s around 1.5 times sweeter than typical table sugar.
Your body processes fructose differently than it does other sugars.
Fructose is metabolized in your liver and converted into energy.

This means that your body doesn’t need insulin to process fructose and that it has a smaller effect on your blood glucose levels.
Fructose is absorbed through the intestine via different mechanisms than glucose
Fructose has a slower rate of uptake

Unlike glucose, fructose does not stimulate a substantial insulin release
Fructose is transported into cells via a different transporter than glucose
Once fructose is in the liver, it can provide glycerol, the backbone of fat, and increase fat formation

Some people may be unable to completely absorb fructose when given in a high dose of around 50 grams (Note: that’s an extremely high amount of fructose.
We’re talking 4-5 medium apples.
Yet a 16 oz juice with HFCS can provide around 45 grams of fructose)
Consuming glucose with fructose at the same time accelerates the absorption of fructose.
This is one of the reasons that many sports drinks contain a mixture of sugars.
Commercially, fructose is derived from sugar cane, sugar beets, and maize.
High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides.

Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
All forms of fructose, including those found in fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
As of 2004, about 240,000 tonnes of crystalline fructose were being produced annually.

Excessive consumption of sugars, including fructose, (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.
The European Food Safety Authority (EFSA) stated in 2011 that fructose may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels,[contradictory] while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity".

The UK's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."

FRUCTOSE AS A SURVIVAL FACTOR:
Fructose is unique from all other nutrients as its metabolism results in an intracellular alarm signal that triggers the organism to go into a ‘safety mode’ .
Specifically, while fructose can be metabolized by hexokinase, the enzyme fructokinase C (also known as ketohexokinase, or KHK) is the primary enzyme that metabolizes fructose, generating fructose-1-phosphate so rapidly that ATP and intracellular phosphate levels fall.


The effect is dependent on the concentration of fructose and can result in significant reductions (20–60%) of intracellular ATP as well as GTP 6 in the organs where fructokinase C is expressed, which includes the liver, kidney, brain, pancreatic islets and adipose tissues.
Fructokinase C can also be induced in tissues, such as the ischaemic heart .
The loss of intracellular phosphate activates the enzyme AMP deaminase, and this accelerates the production of inosine monophosphate (IMP) and uric acid .

The effect is further amplified by the inhibition by IMP of aldolase B, whose role is to metabolize the fructose-1-phosphate to eventually release the sequestered phosphate.
The metabolism of fructose also drives production of vasopressin, in the supraoptic nucleus of the hypothalamus, and circulating levels of vasopressin, noted by the stable metabolite, copeptin, are also regulated in part by fructose.

While fructose is found in the diet, which in the wild is principally from fruits and honey, another source of fructose is from production via the polyol pathway.
Aldose reductase converts glucose to sorbitol which is then metabolized to fructose by sorbitol dehydrogenase.
In turn, aldose reductase can be stimulated by high glucose levels (such as in diabetes), by high-salt diets (which increases osmolality, a known stimulant of aldose reductase), heat, tissue hypoxia, oxidative stress and by fructose and uric acid.
In western societies, the main sources of fructose are from table sugar (sucrose) and the sweetener, high-fructose corn syrup (HFCS).

CONSTITUTIVE UNIT OF FRUCTOSE:
Fructose is a monosaccharide, a simple sugar also called ‘fruit sugar’.
Fructose is naturally present in fruit (including berries), vegetables and honey.
Fructose is combined with glucose to form sucrose or table sugar.

The proportion of fructose varies considerably from one kind of fruit to another: 100 g of apples contain 6.0 g of fructose (56% of the total sugar content), while the same weight of apricots contains only 1 g of fructose (11% of the total sugar content).
It is important to note that the proportions of the different sugars (fructose, glucose, sucrose) also vary depending on how ripe the fruit is.

THE ROLE OF FRUCTOSE IN THE FOOD INDUSTRY:
The physical and chemical properties of fructose make it particularly interesting for the food industry.
Fructose is hygroscopic, meaning it attracts water, favours condensation and is very soluble at low temperatures.
Fructose therefore serves as a good humidifying agent for baked goods, biscuits and confectionery.

CALORIFIC VALUE, METABOLISATION AND EFFECTS ON HEALTH
The high sweetening power of fructose bears no relation to its caloric value.
In fact, in equal quantities, fructose provides as much energy as all other sugars, i.e. 4 kcal per gram.
This monosaccharide enters the bloodstream via the small intestine.

The liver then transforms it into fatty acid (10% of the fructose ingested), glucose (50%), lactate (15%) or glycogen.
Unlike glucose, the metabolism of fructose is not regulated by insulin and is less effective at triggering feelings of satiety.
Today’s scientific studies focus on the excessive consumption of fructose and its effects on health.
According to statistics, an inhabitant of the United States eats on average 55 g of fructose a day.
Current research suggests that a daily consumption in excess of 50 g raises the level of lipids in the blood (triglycerides).

COMMON USES OF FRUCTOSE:
Fructose is present not only in its natural sources, like fruits and vegetables, but also in many various products.
The main reason why producers do add fructose to their goods is to simply make their taste sweeter.
Fructose is characterized by the fading of sweetness that is faster than the one of the sucrose.
What is also characteristic for fructose is more intense taste of sweetness than those of other sugars.

A large part of producers of low-calories goods decide to use fructose due to its unique attributes.
Commonly in food production the fructose is being added not only in the form of pure fructose (known also as fructose powder) but also in the form of corn syrup.
In the food industry, fructose is used as a sweetener and preservative.

Due to its hygroscopic quality, it is useful in extending the shelf life of bakery products.
People with diabetes often replace sugar with fructose.
Fructose, like other sugars, is being used by the human body as an energy booster.

OTHER FRUCTOSE USES:
Thanks to its exceptional traits, fructose is used in many branches of food industry as well as in other industries.
Fructose can be easily found in variety types of products.

COSMETICS INDUSTRY:
Fructose is present in cosmetics as well.
Fructose is being used for its water-binding capacity.
Application of cosmetics with fructose helps one’s skin to stay hydrated and healthy.
Fructose protects skin from water loss.

Fructose also helps release skin stress and reduce its redness.
Fructose is used in huge range of sugar scrubs.
One of its main qualities valued in cosmetics industry is the fact that fructose does not melt in contact with warm skin.

PHARMACEUTICAL INDUSTRY:
Fructose is also used during the production of pharmaceuticals.
Fructose is a substrate highly valued by the medicaments’ producers.
BAKED GOODS:
Fructose is widely used to extend the shelf life of baked goods and to prevent confectionery from drying out and crystallizing.
Baked goods with added fructose are characterized by an attractive color.

ICE CREAMS:
Fructose is also used in production of ice creams.
Fructose provides a smooth consistency of an ice cream.

FRUCTOSE – EFFECTS ON THE BODY:
After consuming a product containing fructose, the sugar enters the small intestine, from where it travels to the liver, where it supports the production of glycogen, known as backup fuel.
Glycogen is used by the body after very intense exercise or long sleep.
Consuming fructose in excessive amounts can lead to fructose accumulation in the form of body fat, which in turn can cause problems with overweight, obesity and cardiovascular disease.

In addition, consuming fructose in excess can result in the development of dental caries in the mouth.
For this reason, Fructose is very important – as with many other products – to exercise moderation and caution.

FRUCTOSE – USE IN SPORTS:
Some athletes are eager to use products with a high content of fructose, the characteristics of which enable them to increase performance and reduce fatigue levels especially in conditions characterized by high temperature and humidity levels.
Fructose is most readily used by those who participate in high-intensity and endurance sports.
Fructose is an important ingredient in sports drinks, where, along with glucose, it helps replenish fluids, electrolytes and carbohydrates lost during intense exercise.

SHELF LIFE OF FRUCTOSE:
Shelf life of a product or a component is very crucial for producers and traders.
Shelf life of fructose is quite long – it lasts for 24 months.
The shelf life will be so long only if the product will be stored properly, in a cool, dry location.

GENERAL GUIDELINES:
Eliminate products with ingredients that list fructose, crystalline fructose (not HFCS), and honey on the label.
Limit drinks with HFCS to 4-8 oz at a time and try drinking them with a meal instead of on their own.
Limit commercial baked goods, candies, and other foods made with HFCS to small servings.
Enjoy these sweets with a meal, not as a snack.

Keep in mind the amount of fructose found in 2 apples or 4 tbsp of honey is the same fructose in 1 can of soda.
Eat fruit in moderation and as part of a meal.
Glucose is also a natural sugar.
The more glucose than fructose in a product, the more “intestinal friendly” the fruit or fruit juice may be.
For example, the fructose in apricots is balanced with glucose, so apricots usually do not cause problems.

Bananas and mangos are equally high in fructose, but mangos have less glucose, so they usually cause more problems.
Follow guidelines below for fruits, vegetables, and other foods that are friendlier to your intestines.
Note: The foods listed as “Foods to Avoid” should be avoided because of their high fructose content.
These are otherwise healthy foods.

ETYMOLOGY OF FRUCTOSE:
The word "fructose" was coined in 1857 from the Latin for fructus (fruit) and the generic chemical suffix for sugars, -ose. It is also called fruit sugar and levulose or laevulose.

FRUCTOSE ASSIMILATION:
Fructose that is made available from the digestion of dietary sources is taken up by the intestinal cells (enterocytes) through the proteins called glucose transporters (GluT).
GluT5 transporter takes up fructose more effectively than glucose.

There is no consensus as of this time as to how fructose is absorbed by the enterocytes.
Some scientists theorize that it involves passive transport (via facilitated diffusion).
Others presume it is by active transport just as it is in the absorption of free glucose molecules by enterocytes.

Fructose leaves the enterocytes and then enters the bloodstream.
Unlike blood glucose, fructose in the bloodstream is not regulated by the pancreatic enzymes, insulin, and glucagon.
Fructose is then transported into the cells of other tissues by facilitated diffusion using the GluT-mediated transport system (such as by GluT2 and GluT5).

FRUCTOSE CATABOLISM:
Fructose, together with the other dietary monosaccharides, is transported by the blood into the liver.
Fructose reaches the liver via the hepatic portal vein and is taken up by the liver cells.
Apart from the liver where fructose is predominantly metabolized, other tissues that metabolize fructose include the testis, kidney, skeletal muscle, fat tissues, brain, and intestine.
Fructose is taken in by these cells chiefly by GluT2 and GluT5 transporters.

The catabolism of fructose is called fructolysis (as glucose catabolism is to glycolysis).
Fructose is trapped inside the cell, e.g. inside the hepatocyte, when it is phosphorylated into fructose 1-phosphate by the enzyme fructokinase.
Fructose 1-phosphate is split by aldolase B into two trioses: (1) dihydroxyacetone phosphate (DHAP) and (2) glyceraldehyde.

THE COMMON METABOLIC FATE OF DHAP IS AS FOLLOWS:
DHAP is isomerized to glyceraldehyde 3-phosphate (Ga-3-P) by triose phosphate isomerase.
DHAP is reduced to glycerol 3-phosphate by glycerol 3-phosphate dehydrogenase.
THE COMMON METABOLIC FATE OF GLYCERALDEHYDE IS AS FOLLOWS:
Glyceraldehyde is phosphorylated into Ga-3-P‘by glyceraldehyde kinase.
Glyceraldehyde is converted into glycerol 3-phosphate by glycerol 3-phosphate dehydrogenase.

THUS, DHAP AND GA-3-P FROM FRUCTOLYSIS IN THE HEPATOCYTE MAY ENTER:
Gluconeogenesis, several metabolic pathways lead to gluconeogenesis for glucose formation.
One of them is by trioses Ga-3-P (or DHAP) combining to form the hexose, fructose-1,6-bisphosphate.
The latter is converted into fructose 6-phosphate by utilizing one water molecule and releasing one phosphate through the enzyme fructose 1,6-bisphosphatase.

Another pathway is the phosphorylation of fructose into fructose-6-phosphate, which, in turn, is converted into glucose-6-phosphate.
Glucose-6-phosphate is then hydrolyzed by the enzyme glucose-6-phosphatase to produce glucose and inorganic phosphate.

This is a more direct way than the first.
Glycogenesis, where DHAP and Ga-3-P are converted for use in glycogen synthesis
Glycolysis, where Ga-3-P (or DHAP isomerized to Ga-3-P) enters the second phase of glycolysis to be converted ultimately into pyruvate.
Pyruvate may enter the Krebs cycle in the presence of oxygen.
Another pathway is fructose entering a part of glycolysis in a rather direct way.
For instance, fructose is phosphorylated into fructose-6-phosphate.

Or, fructose-1-phosphate is phosphorylated by phosphofructokinase-1 to fructose-1,6-bisphosphate.
Free fatty acid synthesis, whereby the accumulating citrate from the Krebs cycle may be removed from the cycle to be transported to the cytosol where it will be converted into acetyl-CoA, to oxaloacetate, and then to malonyl CoA for fatty acid synthesis

Triglyceride synthesis, where glycerol 3-phosphate from DHAP and Ga-3-P may serve as glycerol backbone for triglyceride.
Triglycerides in the liver are incorporated into the very-low-density lipoproteins (VLDL) that are released to peripheral fat and muscle cells for storage.

FRUCTOSE CONVERSION INTO GLUCOSE:
A huge percentage of dietary fructose is converted in the liver to glucose.
One way by which fructose becomes glucose is when fructose is converted into Ga-3-P and DHAP that enters gluconeogenesis (the reverse of glycolysis).

POLYOL PATHWAY OF FRUCTOSE:
Polyol pathway, a two-step process, converts glucose into fructose.
The first step is the reduction of glucose to produce sorbitol through the enzyme aldose reductase.
The last step is the oxidation of sorbitol to produce fructose through the enzyme sorbitol dehydrogenase.

In bacteria, glucose converted into fructose is catalyzed by glucose isomerase, which is a bacterial enzyme.
The discovery of this enzyme led to its use in the industry, particularly in the manufacture of high fructose corn syrup.

GLYCATION:
Glycation is the process of covalently joining a carbohydrate constituent, such as fructose or glucose, to a protein or a lipid molecule. It is non-enzymatic glycosylation.

METABOLIC DISORDERS:
Improper metabolism of fructose may result in metabolic disorders.
For instance, fructose intolerance is a hereditary disease caused by a defect in the aldolase B gene that codes for the enzyme aldolase B.
In the metabolism of fructose, aldolase B cleaves fructose 1-phosphate into glyceraldehyde and DHAP.

Thus, inadequate or absence of aldolase B could lead to the improper catabolism of fructose, and hinder the various metabolic pathways that DHAP and glyceraldehyde take part in.
The condition could impair the liver and cause severe damage to it.

Another condition is fructosuria (high fructose level in urine), which is caused by an excess of fructose.
This is usually due to a defect in the gene encoding for the enzyme fructokinase.
The enzyme is supposed to phosphorylate fructose into fructose 1-phosphate.

BIOLOGICAL IMPORTANCE AND FUNCTIONS OF FRUCTOSE:
Fructose is one of the most common monosaccharides and plays various biological roles.
Fructan, a polymer of fructose, is essential to plants (e.g. grasses, asparagus, leeks, garlic, onion, wheat, except for rice that does not synthesize it).
In these plants, it serves as a storage polysaccharide.

Fructose exists in food either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose).
Sucrose (the common table sugar) is a non-reducing disaccharide that forms when glucose and fructose are linked together by an alpha linkage between carbon 1 of glucose and carbon 2 of fructose.

Sucrose is present in different fruits, vegetables, honey, and other plant-derived food products.
When consumed, sucrose comes into contact with the membrane of the small intestine.
The enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed by the intestine.

One of the major biological functions of fructose is it acts as an alternative metabolite in providing energy especially when glucose is not sufficient while the metabolic energy demand is high.
Fructose can enter glycolysis and produce intermediates for cellular respiration.
Fructose also enters other important metabolic pathways, such as glycogen synthesis, triglyceride synthesis, free fatty acid synthesis, and gluconeogenesis.
It can also be used during glycation wherein a lipid or a protein is combined with a sugar, such as fructose.

FRUCTOSE METABOLISM IN THE LIVER:
Glucose represents the preferred substrate for eukaryote cells, and can be used as an energy source by all cells of the human organism.
Due to the need for conserving energy between meals, and the fact that fat is more compact and lighter than carbohydrate as an energy storage form, most human cells (with the exception of the brain) have evolved to rely on glucose in the hours after meals, and on fatty acids otherwise.
In contrast, fructose cannot be directly metabolized in most cells of our organism.

Instead, it undergoes a first step processing in the liver through a pathway known as “fructolysis.” This pathway involves specific fructose-metabolizing enzymes: 1) fructokinase, which catalyzes the synthesis of fructose-1-phosphate (F-1-P); 2) aldolase B, which catalyzes its degradation into glyceraldehyde and dihydroxyacetone-phosphate (DHAP); and 3) triokinase, which converts glyceraldehyde into glyceraldehyde-3-phosphate (GAP).
The end-products of fructolysis, GAP and DHAP are also intermediates of glycolysis and hence further metabolic steps are shared with glucose metabolism.
When glucose is used as an energy substrate in the liver or in any cell type of the organism, glycolysis is tightly regulated to match cellular energy demand.

This is attained by an inhibition of phosphofructokinase (the enzyme converting fructose-6-phosphate into fructose 1,6-bisphosphate in the glycolytic pathway) by intracellular ATP and citrate levels.
In contrast, when fructose is metabolized in hepatocytes, there is no negative feedback on fructolysis enzymes, and all fructose molecules are completely converted into triose-phosphates, which are then further processed into acetyl-CoA, lactate, glucose, and eventually fatty acids and triglycerides.
The relative proportion of fructose metabolized to each of these end-products has been generally evaluated in isotope studies.

In resting subjects, 30-50% of ingested fructose was secreted into the circulation as glucose and 10-15% was stored as hepatic glycogen in the 4-6 h post ingestion.
In addition, some 25% was released into the circulation as lactate.
Finally a minor portion (~1-10%) of fructose can be converted into fatty acids and triglycerides (TG) in the metabolic pathway known as “de novo lipogenesis”.

FRUCTOSE METABOLISM IN KIDNEY PROXIMAL TUBULE CELLS AND ENTEROCYTES:
While it is generally assumed, for simplification, that fructose is metabolized in the liver, it has been long known that renal proximal tubule cells also express fructolytic enzymes.
The functional significance and possible pathological dysfunctions of kidney fructose metabolism still remain largely unexplored.
Circulating fructose concentrations generally do not exceed 0.6 mmol/L after meals, but can increase up to 1-3 mmol/L with intravenous fructose infusion.
Under such conditions, the kidneys contribute 20% of the total fructose metabolism.

Besides hepatocytes and kidney proximal tubule cells, small bowel enterocytes also express the complete enzymatic machinery required for fructose metabolism.
Enterocytes thus contribute to overall gluconeogenesis from fructose and endogenous glucose production, as well as to de novo lipogenesis and secretion of TG rich lipoprotein particles.
However, the local function of these pathways in enterocytes, and the relative contribution of the gut to overall fructose metabolism, remains speculative.

One hypothesis is that intracellular fructose metabolism may be instrumental in promoting gut fructose absorption.
Unlike glucose, which is mostly absorbed through a secondary active sodium-glucose co-transporter (SGLT1), fructose enters the enterocytes through GLUT5-mediated facilitated diffusion (Douard & Ferraris, 2013)

EFFECT OF FRUCTOSE CONSUMPTION IN HUMANS:
In healthy subjects, fructose consumption is associated with increased endogenous glucose production, fasting and postprandial plasma triglyceride and lactate concentrations, and intrahepatocellular lipid concentrations.
These metabolic alterations are the direct consequence of processing of fructose in fructokinase-expressing cells in the splanchnic area, and hence may be considered as normal adaptations to a fructose-rich diet.

When associated with a high energy intake and low physical activity, they may however favor the development of diabetes and cardiovascular diseases.
In turn, a few recent reports also indicate that early markers of these alterations can be corrected when appropriate physical activity is performed.

FRUCTOSE METABOLISM DURING EXERCISE:
Exercise is associated with a high energy requirement by the contracting muscles.
This energy can be obtained either from carbohydrate (glucose) and fat oxidation, or from anaerobic glycolysis alone (for relatively short periods of time).
Carbohydrate oxidation during exercise is partially dependent on exogenous carbohydrate intake.

Glucose ingested during exercise is oxidized in a dose-dependent manner until a plateau is reached at ~1.0 g/min.
It has been proposed that this limit is due to exogenous glucose absorption being maximal at these rates of glucose ingestion.
Many studies have evaluated whether fructose drinks may be beneficial during exercise.

Labelled (13C) fructose has been shown to be oxidized during exercise; however, pure fructose did not confer any advantage compared to glucose. In fact, adverse gastrointestinal effects secondary to icomplete gut absorption of pure fructose may be observed .

Fructose, however, may have beneficial effects when administered together with glucose by increasing total gut hexoses’ absorption. Indeed, fructose enters the enterocyte through a facilitated glucose transporter GLUT5 rather than through the SGLT1 used for glucose.

Several studies have documented that larger maximal total and exogenous carbohydrate oxidations were obtained with the ingestion of fructose-glucose mixtures vs. glucose alone.
The increase in total carbohydrate oxidation with the addition of fructose to glucose drinks in exercising athletes may appear surprising given the absence of fructokinase in skeletal muscle, and the fact that muscle hexokinase has a much lower affinity for fructose than glucose.
It therefore appears to reflect oxidation by muscles of glucose and/or lactate synthesized from fructose in hepatocytes.

ENERGETICS OF FRUCTOSE AND GLUCOSE DURING EXERCISE:
Replacing glucose with fructose as a dietary energy source during exercise has some consequences on muscle energy efficiency.
Glucose is taken up by contacting skeletal muscles and results in the total synthesis of 29.5 ATP.
Overall, the oxidation of 1 molecule of plasma glucose uses 6 molecules of oxygen (O2) and 2 ATP and produces 6 molecules of carbon dioxide (CO2) and 29.5 ATP, corresponding to 27.5 ATP gained in working muscle, i.e., 4.58 ATP/O2 molecule.

In comparison, ATP, O2 and CO2 fluxes slightly vary when fructose is first metabolized in the liver to be secondarily oxidized in muscle.
When fructose is converted into glucose in the liver it consumes 2 ATP.
When this newly synthesized glucose is subsequently oxidized in skeletal muscle, the overall metabolic pathway uses 6 O2 and 4 ATP and produces 6 CO2 and 29.5 ATP for each fructose molecule, representing a net gain of 25.5 ATP, or 4.25 ATP/oxygen.

Interestingly, the energy yield in skeletal muscle is identical to that of glucose, but there is additional energy expended in the liver.
When fructose is converted into lactate, which is subsequently oxidized in contracting muscle, the overall metabolic process uses 6 O2 and 2 ATP and produces 6 CO2 and 29.5 ATP as with direct oxidation.
In the liver, however, fructolysis consumes 2 ATP and conversion to pyruvate produces 4 ATP, resulting in 2 ATP gained.
In contrast, in skeletal muscle, 2 lactates are transported into the cells through facilitated diffusion, and their complete mitochondrial oxidation requires 6 O2 and produces 25.5 ATP, corresponding to 4.25 ATP/oxygen.
In summary, the energy efficiency for fructose oxidation in muscle is somewhat lower than for dietary glucose or starch oxidation.
However, hepatic fructolysis into lactate may provide a substantial energy supply to the working muscle when the glycolysis rate is limiting.

PHYSICAL AND FUNCTIONAL PROPERTIES OF FRUCTOSE
The carbohydrate can be fermented anaerobically with the help of yeast or bacteria in which they are converted into carbon dioxide and ethanol.
Fruit sugar is used in Maillard Reaction with amino acids over glucose as the reaction occurs rapidly as they are present in an open-chain form.
These compounds dehydrate rapidly to give hydroxymethylfurfural. (‘HMF’).

Fructose is a white crystalline solid.
These carbohydrates are highly soluble when compared to other sugars.
They absorb moisture quickly and release it slowly into the environment with respect to other sugars.

STRUCTURE OF FRUCTOSE:
Fructose has a cyclic structure.
Due to the presence of the keto group, it results in the formation of the intramolecular hemiacetal.
In this arrangement, C5-OH combines with the ketonic group present in the second position.

This results in the formation of chiral carbon and two arrangements of CH2OH and OH group.
Hence, D-fructose exhibits stereoisomerism in which α-D-fructopyranose and β-D-fructopyranose are the isomers.

RING STRUCTURE FOR FRUCTOSE:
The chair form of fructose follows a similar pattern as that for glucose with a few exceptions.
Since fructose has a ketone functional group, the ring closure occurs at carbon.
In the case of fructose a five membered ring is formed.
The -OH on carbon is converted into the ether linkage to close the ring with carbon.
This makes a 5 member ring - four carbons and one oxygen.

STEPS IN THE RING CLOSURE (HEMIACETAL SYNTHESIS):
The electrons on the alcohol oxygen are used to bond the carbon to make an either.
The hydrogen is transferred to the carbonyl oxygen to make a new alcohol group.

HEMIACETAL FUNCTIONAL GROUP:
The anomeric carbon is the center of a hemiacetal functional group.
A carbon that has both an ether oxygen and an alcohol group (and is attached to two other carbons is a hemiacetal.

USES OF FRUCTOSE:
Crystalline fructose is used in enhancing the taste in food industries.
Fructose used in flavoured water, energy drinks, low-calorie products, etc.
Fruit sugar is used in the manufacturing of soft moist cookies, nutrition bars, reduced-calorie products etc

SWEETNESS OF FRUCTOSE:
The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness.
Fructose the sweetest of all naturally occurring carbohydrates.
The relative sweetness of fructose has been reported in the range of 1.2–1.8 times that of sucrose.

However, it is the 6-membered ring form of fructose that is sweeter; the 5-membered ring form tastes about the same as usual table sugar.
Warming fructose leads to formation of the 5-membered ring form.
Therefore, the relative sweetness decreases with increasing temperature.
However it has been observed that the absolute sweetness of fructose is identical at 5 °C as 50 °C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at higher temperatures.
The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak (higher than that of sucrose), and diminishes more quickly than that of sucrose.

Fructose can also enhance other flavors in the system.
Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners.
The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.

FRUCTOSE SOLUBILITY AND CRYSTALLIZATION:
Fructose has higher water solubility than other sugars, as well as other sugar alcohols.
Fructose is, therefore, difficult to crystallize from an aqueous solution.
Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.

FRUCTOSE HYGROSCOPICITY AND HUMECTANCY:
Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners.
Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH).
Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.

FREEZING POINT OF FRUCTOSE
Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation.
However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts.

FRUCTOSE AND STARCH FUNCTIONALITY IN FOOD SYSTEMS:
Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity.
Although some artificial sweeteners are not suitable for home-baking, many traditional recipes use fructose.

FOOD SOURCES OF FRUCTOSE:
Natural sources of fructose include fruits, vegetables (including sugar cane), and honey.
Fructose is often further concentrated from these sources.
The highest dietary sources of fructose, besides pure crystalline fructose, are foods containing white sugar (sucrose), high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices, as these have the highest percentages of fructose (including fructose in sucrose) per serving compared to other common foods and ingredients.
Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide.

Fructose, glucose, and sucrose may all be present in a food; however, different foods will have varying levels of each of these three sugars.
All data with a unit of g (gram) are based on 100 g of a food item.
The fructose/glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose.

Fructose is also found in the manufactured sweetener, high-fructose corn syrup (HFCS), which is produced by treating corn syrup with enzymes, converting glucose into fructose.
The common designations for fructose content, HFCS-42 and HFCS-55, indicate the percentage of fructose present in HFCS.
HFCS-55 is commonly used as a sweetener for soft drinks, whereas HFCS-42 is used to sweeten processed foods, breakfast cereals, bakery foods, and some soft drinks.

Cane and beet sugars have been used as the major sweetener in food manufacturing for centuries.
However, with the development of HFCS, a significant shift occurred in the type of sweetener consumption in certain countries, particularly the United States.
Contrary to the popular belief, however, with the increase of HFCS consumption, the total fructose intake relative to the total glucose intake has not dramatically changed.

Granulated sugar is 99.9%-pure sucrose, which means that it has equal ratio of fructose to glucose.
The most commonly used forms of HFCS, HFCS-42, and HFCS-55, have a roughly equal ratio of fructose to glucose, with minor differences.
HFCS has simply replaced sucrose as a sweetener.
Therefore, despite the changes in the sweetener consumption, the ratio of glucose to fructose intake has remained relatively constant.

NUTRITIONAL INFORMATION OF FRUCTOSE:
Providing 368 kcal per 100 grams of dry powder, fructose has 95% the caloric value of sucrose by weight.
Fructose powder is 100% carbohydrates and supplies no other nutrients in significant amount.

FRUCTOSE DIGESTION AND ABSORPTION IN HUMANS:
Fructose exists in foods either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose).
Free fructose is absorbed directly by the intestine.
When fructose is consumed in the form of sucrose, it is digested (broken down) and then absorbed as free fructose.
As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed.

After absorption, it enters the hepatic portal vein and is directed toward the liver.
The mechanism of fructose absorption in the small intestine is not completely understood.
Some evidence suggests active transport, because fructose uptake has been shown to occur against a concentration gradient.
However, the majority of research supports the claim that fructose absorption occurs on the mucosal membrane via facilitated transport involving GLUT5 transport proteins.
Since the concentration of fructose is higher in the lumen, fructose is able to flow down a concentration gradient into the enterocytes, assisted by transport proteins.
Fructose may be transported out of the enterocyte across the basolateral membrane by either GLUT2 or GLUT5, although the GLUT2 transporter has a greater capacity for transporting fructose, and, therefore, the majority of fructose is transported out of the enterocyte through GLUT2.

CAPACITY AND RATE OF ABSORPTION OF FRUCTOSE:
The absorption capacity for fructose in monosaccharide form ranges from less than 5 g to 50 g (per individual serving) and adapts with changes in dietary fructose intake.
Studies show the greatest absorption rate occurs when glucose and fructose are administered in equal quantities.
When fructose is ingested as part of the disaccharide sucrose, absorption capacity is much higher because fructose exists in a 1:1 ratio with glucose.

It appears that the GLUT5 transfer rate may be saturated at low levels, and absorption is increased through joint absorption with glucose.
One proposed mechanism for this phenomenon is a glucose-dependent cotransport of fructose.
In addition, fructose transfer activity increases with dietary fructose intake.

The presence of fructose in the lumen causes increased mRNA transcription of GLUT5, leading to increased transport proteins.
High-fructose diets (>2.4 g/kg body wt) increase transport proteins within three days of intake.

MALABSORPTION OF FRUCTOSE:
Several studies have measured the intestinal absorption of fructose using the hydrogen breath test.
These studies indicate that fructose is not completely absorbed in the small intestine.
When fructose is not absorbed in the small intestine, fructose transported into the large intestine, where fructose fermented by the colonic flora.
Hydrogen is produced during the fermentation process and dissolves into the blood of the portal vein.

This hydrogen is transported to the lungs, where it is exchanged across the lungs and is measurable by the hydrogen breath test.
The colonic flora also produces carbon dioxide, short-chain fatty acids, organic acids, and trace gases in the presence of unabsorbed fructose.
The presence of gases and organic acids in the large intestine causes gastrointestinal symptoms such as bloating, diarrhea, flatulence, and gastrointestinal pain.
Exercise immediately after consumption can exacerbate these symptoms by decreasing transit time in the small intestine, resulting in a greater amount of fructose emptied into the large intestine.

FRUCTOSE METABOLISM:
All three dietary monosaccharides are transported into the liver by the GLUT2 transporter.
Fructose and galactose are phosphorylated in the liver by fructokinase (Km= 0.5 mM) and galactokinase (Km = 0.8 mM), respectively.
By contrast, glucose tends to pass through the liver (Km of hepatic glucokinase = 10 mM) and can be metabolised anywhere in the body.

Uptake of fructose by the liver is not regulated by insulin.
However, insulin is capable of increasing the abundance and functional activity of GLUT5, fructose transporter, in skeletal muscle cells.

FRUCTOLYSIS:
The initial catabolism of fructose is sometimes referred to as fructolysis, in analogy with glycolysis, the catabolism of glucose.
In fructolysis, the enzyme fructokinase initially produces fructose 1-phosphate, which is split by aldolase B to produce the trioses dihydroxyacetone phosphate (DHAP) and glyceraldehyde.
Unlike glycolysis, in fructolysis the triose glyceraldehyde lacks a phosphate group.

A third enzyme, triokinase, is therefore required to phosphorylate glyceraldehyde, producing glyceraldehyde 3-phosphate.
The resulting trioses are identical to those obtained in glycolysis and can enter the gluconeogenic pathway for glucose or glycogen synthesis, or be further catabolized through the lower glycolytic pathway to pyruvate.

METABOLISM OF FRUCTOSE TO DHAP AND GLYCERALDEHYDE:
The first step in the metabolism of fructose is the phosphorylation of fructose to fructose 1-phosphate by fructokinase, thus trapping fructose for metabolism in the liver.
Fructose 1-phosphate then undergoes hydrolysis by aldolase B to form DHAP and glyceraldehydes; DHAP can either be isomerized to glyceraldehyde 3-phosphate by triosephosphate isomerase or undergo reduction to glycerol 3-phosphate by glycerol 3-phosphate dehydrogenase.

The glyceraldehyde produced may also be converted to glyceraldehyde 3-phosphate by glyceraldehyde kinase or further converted to glycerol 3-phosphate by glycerol 3-phosphate dehydrogenase.
The metabolism of fructose at this point yields intermediates in the gluconeogenic pathway leading to glycogen synthesis as well as fatty acid and triglyceride synthesis.

SYNTHESIS OF GLYCOGEN FROM DHAP AND GLYCERALDEHYDE 3-PHOSPHATE:
The resultant glyceraldehyde formed by aldolase B then undergoes phosphorylation to glyceraldehyde 3-phosphate.
Increased concentrations of DHAP and glyceraldehyde 3-phosphate in the liver drive the gluconeogenic pathway toward glucose and subsequent glycogen synthesis.
It appears that fructose is a better substrate for glycogen synthesis than glucose and that glycogen replenishment takes precedence over triglyceride formation.
Once liver glycogen is replenished, the intermediates of fructose metabolism are primarily directed toward triglyceride synthesis.

SYNTHESIS OF TRIGLYCERIDE FROM DHAP AND GLYCERALDEHYDE 3-PHOSPHATE:
Carbons from dietary fructose are found in both the free fatty acid and glycerol moieties of plasma triglycerides.
High fructose consumption can lead to excess pyruvate production, causing a buildup of Krebs cycle intermediates.
Accumulated citrate can be transported from the mitochondria into the cytosol of hepatocytes, converted to acetyl CoA by citrate lyase and directed toward fatty acid synthesis.
In addition, DHAP can be converted to glycerol 3-phosphate, providing the glycerol backbone for the triglyceride molecule.
Triglycerides are incorporated into very-low-density lipoproteins (VLDL), which are released from the liver destined toward peripheral tissues for storage in both fat and muscle cells.

POTENTIAL HEALTH EFFECTS OF FRUCTOSE:
In 2022, the European Food Safety Authority (EFSA) stated that there is research evidence that fructose and other added free sugars may be associated with increased risk of several chronic diseases:[contradictory] the risk is moderate for obesity and dyslipidemia (more than 50%), and low for non-alcoholic fatty liver disease, type 2 diabetes (from 15% to 50%) and hypertension.
EFSA further stated that clinical research did "not support a positive relationship between the intake of dietary sugars, in isocaloric exchange with other macronutrients, and any of the chronic metabolic diseases or pregnancy-related endpoints assessed" but advised "the intake of added and free sugars should be as low as possible in the context of a nutritionally adequate diet."

CARDIOMETABOLIC DISEASES:
When fructose is consumed in excess as a sweetening agent in foods or beverages, it may be associated with increased risk of obesity, diabetes, and cardiovascular disorders that are part of metabolic syndrome.

COMPARED WITH SUCROSE:
Fructose was found to increase triglycerides in type-2 but not type-1 diabetes and moderate use of it has previously been considered acceptable as a sweetener for diabetics, possibly because it does not trigger the production of insulin by pancreatic β cells.
For a 50 gram reference amount, fructose has a glycemic index of 23, compared with 100 for glucose and 60 for sucrose.

Fructose is also 73% sweeter than sucrose at room temperature, allowing diabetics to use less of it per serving.
Fructose consumed before a meal may reduce the glycemic response of the meal.
Fructose-sweetened food and beverage products cause less of a rise in blood glucose levels than do those manufactured with either sucrose or glucose.

FREQUENTLY ASKED QUESTIONS:
What is fructose used for?
Fructose is a basic natural sugar found in fruits, honeys, and vegetables.
Since the mid-1850s, fructose in its pure form has been used as a sweetener and has advantages for certain groups including people with diabetes and those who try to control their weight.

What is the difference between glucose and fructose?
Glucose and fructose constitute basic sugars.
Simple carbohydrates are broken down into two groups.
These are both disaccharide and monosaccharide.

Monosaccharides consist of one unit of sugar and are the most basic type of sugar.
Fructose and glucose are both basic sugars made from monosaccharides.
Starch and sugar, whether sucrose or high- (HCFS), contain large quantities of glucose when digested.

What are the properties of fructose?
For general, fructose has a lower melting point compared with other sugars such as glucose, which has a melting point of 146°C.
The fructose compound has a 180.16 mol / g molar mass, and a density of 1.69g / cm2. Refined crystallized fructose is pure and powdery.

How many atoms are in fructose?
Fructose, or levulose, is the sugar source present in both fruit and honey.
This is a monosaccharide laevorotator with the same empirical formula as glucose but with a different structure.
Though fructose is a hexose (6 atoms of carbon), it typically exists as a 5-membered hemiketal ring (a furanose).

What is the molecule fructose?
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where glucose is often bonded to form the sucrose disaccharide.
As well as glucose and galactose, Fructose is one of the three dietary monosaccharides that are absorbed directly into the blood during digestion.

Fructose or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
Fructose is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion.
The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood.

CAS: 57-48-7
MF: C6H12O6
MW: 180.16
EINECS: 200-333-3

Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.
The name "fructose" was coined in 1857 by the English chemist William Allen Miller.
Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Commercially, fructose is derived from sugar cane, sugar beets, and maize.
High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides.
Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
All forms of fructose, including those found in fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
As of 2004, about 240,000 tonnes of crystalline fructose were being produced annually.

Excessive consumption of sugars, including fructose, (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.
The European Food Safety Authority (EFSA) stated in 2011 that fructose may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity".
The UK's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."

Fructose is present as a monosaccharide in fruits and vegetables, as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants.
Fructose is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions.
In equal amounts, Fructose is sweeter than glucose or sucrose and is therefore commonly used as a bulk sweetener.
An increase in high fructose corn syrup, as well as total fructose, consumption over the past 10 to 20 years has been linked to a rise in obesity and metabolic disorders.
This raises concerns regarding the short and long-term effects of fructose in humans.
Fructose is present more or less frequently than glucose in the juices of plants, fruits, and especially the honey, which is about half the solid matters.
Fructose leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars.

Fructose is used, such as glucose, in the production of glycogen.
Fructose enters the body through either be eaten as such or as the result of digestion of sugar cane.
Fructose is mainly changed into glycogen or triglycerides after reaching the liver, so do not enter largely in the blood circulation.
Glucose and fructose are partially inter-convertible under the influence of very dilute alkali.
Fructose is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose.
Dubois et al. reported that regular consumption of sugary drinks between meals increases risk of overweight among preschool children.
Fructose has been claimed to be of concern due to several factors: First, in the 1980’s, sucrose was replaced to a large extent, particularly in North America, by high fructose corn syrup (HFCS) in carbonated beverages.
The intake of soft drinks containing HFCS has risen in parallel with the epidemic of obesity.

Second, dietary fructose has been implicated in risk factors for cardiovascular disease (CVD):
1. Plasma triglycerides (TG) and VLDL-TG increased following the ingestion of large quantities of fructose;
2. Fructose intake has been found to predict LDL particle size in overweight schoolchildren.
3. A positive relationship has been demonstrated between fructose intake and uric acid levels.
Third, the use of fructose as a sweetener has increased.
The third National Health Examination Survey (NHANES) demonstrated that over 10% of Americans’ daily calories were from fructose.
These studies suggest that the relationship between fructose and health needs re-evaluation.

History of fructose consumption
Before the development of the sugar industry, free fructose was found in relatively few foods.
Relatively few unprocessed foods contain any significant amounts of free fructose monosaccharide.
Historically, these foods have been relatively hard to obtain and they typically contain fructose in conjunction with glucose and/or fibre, which has significant implications for the absorption and metabolism of the former.
As a consequence, humans have historically had low dietary fructose intakes.

Biomedical importance of fructose
Fructose occurs due to deficiency of aldolase B.
Fructose has been observed in children, when children receive fructose in the diet.
The vomiting and hypoglycemia is an important feature of Fructose.
Fructose 1 phosphate accumulates in the liver.
Accumulation exhausts inorganic phosphate thereby inhibiting both glycogen phosphorylase and the synthesis of ATP.
Inhibition of these reactions leads to hypoglycaemia.
AMP also accumulates and metabolism leads to increased production of uric acid leading to hyperuricemia and gout.
Treatment of Fructose includes avoiding substances containing fructose.

Fructose metabolism
Sugar is present in fruits. Sucrose is hydrolyzed by sucrase to glucose and fructose.
Dietary fructose is transferred from the intestine to the liver for metabolism.
Fructose is converted to fructose 1 phosphate that further converted to acetone and glyceraldehyde dihydroxy, which is further converted to glyceraldehyde 3 phosphate to enter glycolysis.
In the well-fed state, fructose is converted to glycogen or triglycerides.
Hyperlipidemia, diabetes mellitus and obesity are interlinked.
Consumption of fructose is increasing and is considered responsible for overweight.
Several studies show that fructose increases incidence of obesity, dyslipidemia, insulin resistance, and hypertension.
Metabolism of fructose takes place mainly in the liver and high fructose stream leads to accumulation of triglycerides in the liver (hepatic steatosis).

This results in impairment of lipid metabolism and enhancement of expression of proinflammatory cytokine.
Fructose alters glucose-induced expression of activated acetyl CoA carboxylase (ACC), pSer hormone sensitive lipase (pSerHSL) and adipose triglyceride lipase (ATGL) in HepG2 liver or primary liver cell cultures in vitro.
This relates to the increased de novo synthesis of triglycerides in vitro and in vivo hepatic steatosis in fructose-fed versus glucose-and standard-diet mice fed.
These studies provide new understanding of the mechanisms involved in fructose-mediated hepatic hypertriglyceridemia.
Rate of metabolism of fructose is more rapid than glucose, because triose formed from fructose 1-phosphate by pass phosphofructokinase, the primary rate-limiting step in glycolysis.
Elevated levels of dietary fructose significantly elevate the rate of lipogenesis in the liver, because of the rapid production of acetyl-coenzyme A.

Fructose Chemical Properties
Melting point: 119-122 °C (dec.)(lit.)
Alpha: -92.25 º (c=10,H2O,on dry sub.)
Boiling point: 232.96°C (rough estimate)
Density: 1.59
Refractive index: -92 ° (C=4, H2O)
Storage temp.: room temp
Solubility H2O: 1 M at 20 °C, clear, colorless
Form: Crystals or Crystalline Powder
Pka: pKa (18°): 12.06
color: White
PH: 5.0-7.0 (25℃, 0.1M in H2O)
Odor: at 100.00 %. odorless
Odor Type: odorless
optical activity: [α]20/D 93.5 to 91.0°, c = 10% in H2O
Water Solubility: 3750 g/L (20 ºC)
λmax λ: 260 nm Amax: 0.04
λ: 280 nm Amax: 0.04
Merck: 14,4273
BRN: 1239004
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey: LKDRXBCSQODPBY-GWVKGMJFSA-N
LogP: -1.029 (est)
CAS DataBase Reference: 57-48-7(CAS DataBase Reference)
NIST Chemistry Reference: Fructose(57-48-7)
EPA Substance Registry System: Fructose(57-48-7)

Fructose is a 6-carbon polyhydroxyketone.
Crystalline fructose adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of its hemiketal and internal hydrogen-bonding.
In solution, fructose exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose (the non-cyclic form).

The distribution of d-fructose tautomers in solution is related to several variables, such as solvent and temperature.
d-Fructopyranose and d-fructofuranose distributions in water have been identified multiple times as roughly 70% fructopyranose and 22% fructofuranose.

Reactions
Fructose and fermentation
Fructose may be anaerobically fermented by yeast or bacteria.
Yeast enzymes convert sugar (sucrose, glucose, or fructose, but not lactose) to ethanol and carbon dioxide.
Some of the carbon dioxide produced during fermentation will remain dissolved in water, where it will reach equilibrium with carbonic acid.
The dissolved carbon dioxide and carbonic acid produce the carbonation in some fermented beverages, such as champagne.

Fructose and Maillard reaction
Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids.
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose.
Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.

Dehydration
Fructose readily dehydrates to give hydroxymethylfurfural ("HMF", C6H6O3), which can be processed into liquid dimethylfuran (C6H8O).
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.

Physical and functional properties
Sweetness of fructose
The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness.
Fructose is the sweetest of all naturally occurring carbohydrates.
The relative sweetness of fructose has been reported in the range of 1.2–1.8 times that of sucrose.
However, Fructose is the 6-membered ring form of fructose that is sweeter; the 5-membered ring form tastes about the same as usual table sugar.
Warming fructose leads to formation of the 5-membered ring form.
Therefore, the relative sweetness decreases with increasing temperature.
However, Fructose has been observed that the absolute sweetness of fructose is identical at 5 °C as 50 °C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at higher temperatures.

The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak (higher than that of sucrose), and diminishes more quickly than that of sucrose.
Fructose can also enhance other flavors in the system.

Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners.
The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.

Fructose solubility and crystallization
Fructose has higher water solubility than other sugars, as well as other sugar alcohols.
Fructose is, therefore, difficult to crystallize from an aqueous solution.
Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.

Fructose hygroscopicity and humectancy
Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners.
Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH).
Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.

Freezing point
Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation.
However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts.

Fructose and starch functionality in food systems
Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity.
Although some artificial sweeteners are not suitable for home baking, many traditional recipes use fructose.

Uses
Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen.
fructose is a naturally occurring sugar in fruits and honey.
Fructose has moisture-binding and skin-softening properties.
Fructose is a sweetener that is a monosaccharide found naturally in fresh fruit and honey. Fructose is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup.
Fructose is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble.
Fructose is used in baked goods because it reacts with amino acids to produce a browning reaction.
Fructose is used as a nutritive sweetener in low-calorie beverages.
Fructose is also termed levulose and fruit sugar.

Pharmaceutical Applications
Fructose is used in tablets, syrups, and solutions as a flavoring and sweetening agent.
The sweetness-response profile of fructose is perceived in the mouth more rapidly than that of sucrose and dextrose, which may account for the ability of fructose to enhance syrup or tablet fruit flavors and mask certain unpleasant vitamin or mineral ‘off-flavors’.
The increased solubility of fructose in comparison to sucrose is advantageous in syrup or solution formulations that must be refrigerated, since settling or crystallization of ingredients is retarded.
Similarly, the greater solubility and hygroscopicity of fructose over sucrose and dextrose helps to avoid ‘cap-locking’ (sugar crystallization around the bottle cap) in elixir preparations.
Fructose also has greater solubility in ethanol (95%) and is therefore used to sweeten alcoholic formulations.

The water activity of a sweetener influences product microbial stability and freshness.
Fructose has a lower water activity and a higher osmotic pressure than sucrose.
Syrup formulations may be made at lower dry-substance levels than sugar syrups without compromising shelf-life stability.
Fructose may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation.
Fructose is sweeter than the sugar alcohols mannitol and sorbitol, which are commonly used as tableting excipients.
Although fructose is effective at masking unpleasant flavors in tablet formulations, tablets of satisfactory hardness and friability can only be produced by direct compression if tablet presses are operated at relatively slow speeds.

However, by the combination of crystalline fructose with tablet-grade sorbitol in a 3 : 1 ratio, satisfactory direct-compression characteristics can be achieved.
A directly compressible grade of fructose, containing a small amount of starch (Advantose FS 95, SPI Pharma) is also commercially available.
Pregranulation of fructose with 3.5% povidone also produces a satisfactory tablet excipient.
(1) The added sweetness of fructose may also be used to advantage by coating the surface of chewable tablets, lozenges, or medicinal gums with powdered fructose.
The coprecipitation of fructose with hydrophobic drugs such as digoxin has been shown to enhance the dissolution profile of such drugs.
Fructose apparently acts as a water-soluble carrier upon coprecipitation, thereby allowing hydrophobic drugs to be more readily wetted.

Potential health effects
In 2022, the European Food Safety Authority stated that there is research evidence that fructose and other added free sugars may be associated with increased risk of several chronic diseases: the risk is moderate for obesity and dyslipidemia (more than 50%), and low for non-alcoholic fatty liver disease, type 2 diabetes (from 15% to 50%) and hypertension.
EFSA further stated that clinical research did "not support a positive relationship between the intake of dietary sugars, in isocaloric exchange with other macronutrients, and any of the chronic metabolic diseases or pregnancy-related endpoints assessed" but advised "the intake of added and free sugars should be as low as possible in the context of a nutritionally adequate diet."

Cardiometabolic diseases
When fructose is consumed in excess as a sweetening agent in foods or beverages, Fructose may be associated with increased risk of obesity, diabetes, and cardiovascular disorders that are part of metabolic syndrome.

Compared with sucrose
Fructose was found to increase triglycerides in type-2 but not type-1 diabetes and moderate use of Fructose has previously been considered acceptable as a sweetener for diabetics, possibly because Fructose does not trigger the production of insulin by pancreatic β cells.
For a 50 gram reference amount, fructose has a glycemic index of 23, compared with 100 for glucose and 60 for sucrose.
Fructose is also 73% sweeter than sucrose at room temperature, allowing diabetics to use less of it per serving.
Fructose consumed before a meal may reduce the glycemic response of the meal.
Fructose-sweetened food and beverage products cause less of a rise in blood glucose levels than do those manufactured with either sucrose or glucose.

Manufacturing Process
200 gal of medium containing 2% sucrose, 2% corn steep liquor solids, 0.1% potassium dihydrogen phosphate, and traces of mineral salts, was inoculated with Leuconostoc mesenteroides NRRL B-512 and incubated at 25°C.
During growth, alkali was added automatically as needed to maintain the pH between 6.6 and 7.0. Fermentation was completed in 11 hours and the culture was immediately adjusted to pH 5 to maintain enzyme stability.
Bacterial cells were removed by filtration and yielded a culture filtrate containing 40 dextransucrase units per ml, where one unit is the amount of dextransucrase which will convert 1 mg of sucrose to dextran, as determined by the amount of fructose liberated, measured as reducing power in 1 hour.

10 gal of the above culture filtrate was diluted to 40 gal with water, 33.3 lb of sucrose was added to give a 10% solution, and toluene was added as a preservative.
Dextran synthesis was complete before 22 hours, and dextran was harvested at 24 hours by the addition of alcohol to be 40% on a volume basis.
The alcoholic supernatant liquor obtained was evaporated to recover the alcohol and yielded a thick syrup, rich in fructose.
Analysis showed the syrup to contain 50.1% of reducing sugar, calculated as monosaccharide and to have an optical rotation equivalent to 35.1% fructose.
The percentages are expressed on a weight/volume basis, and reducing power was determined by the method of Somogyi, Jour. Biol. Chem. 160, 61 (1945).

A portion (4.3 liters) of the syrup was cooled to 3°C.
One-tenth of this volume was treated by slow regular addition, with rapid stirring, of a 6-fold volume of cold 20% calcium oxide suspension.
A second portion was treated in the same manner, and this process was continued until the entire volume of crude fructose syrup had been utilized.
The reaction mixture became thick with a white sediment containing a profusion of microscopic needlelike crystals of calcium levulate.
Stirring was continued for 2 hours.
The calcium levulate precipitate was separated from the reaction mixture by filtration and washed with cold water.
The precipitate was suspended in water to give a thick slurry, and solid carbon dioxide added until the solution was colorless to phenolphthalein.

A heavy precipitate of calcium carbonate was now present and free fructose remained in the solution.
The calcium carbonate precipitate was removed by filtration, and the filtered solution was found to contain 1,436 g of fructose as determined by optical rotation.
A small amount of calcium bicarbonate was present as an impurity in solution and was removed by the addition of oxalic acid solution until a test for both calcium and oxalic acid was negative.
The insoluble calcium oxalate precipitate was removed by filtration.
The fructose solution was decolorized by treatment with activated charcoal and concentrated under vacuum to a thick syrup.

Two volumes of hot 95% ethyl alcohol were added, and the solution was heated to a boil and filtered to remove a small amount of insoluble material.
After cooling, three volumes of ethyl ether were added, and the solution was allowed to stand overnight in the refrigerator.
Fructose separated from the solution as a thick syrup and was separated from the supernatant liquid by decantation.
The syrup was seeded with fructose crystals and after standing in the cold for 4 days, became a crystalline mass of fructose.
The yield of dry fructose was 928 g.
Additional recoverable quantities of fructose are present in the crystallization mother liquor.
In continuous operation this mother liquor may be recycled for addition to subsequent quantities of fructose syrup and the combined liquors crystallized as in the foregoing example.

Synonyms
D-(-)-Fructose
57-48-7
D(-)-Fructose
(3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one
Nevulose
D-Levulose
DL-Fructose
30237-26-4
Furucton
Methose
D-(-)-Levulose
arabino-Hexulose
Sugar, fruit
Fructose, D-
arabino-2-Hexulose
Fructose [JAN]
Krystar 300
Hi-Fructo 970
keto-D-fructose
Fructose, pure
Advantose FS 95
CCRIS 3335
(+-)-Fructose
Fructose [USP:JAN]
EINECS 200-333-3
UNII-6YSS42VSEV
6YSS42VSEV
AI3-23514
DTXSID5023081
UNII-02T79V874P
CHEBI:48095
02T79V874P
rel-(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
D-(-)-Fructose, >=99%
CAS-57-48-7
D-(-)fructose
MFCD00148910
alpha-Acrose
D-fructose-ring
D-Fructosa
NCGC00160604-01
Fructose (VAN)
Fructose,(S)
FUD
Fructon (TN)
D(-)-ructose
D-Fructose,(S)
pentahydroxyhexan-2-one
FRUCTOSE [INCI]
.ALPHA.-ACROSE
FRUCTOSE [FCC]
FRUCTOSE [MI]
FRUCTOSE, DL-
D-(-)-Fructose, LR
Fructose (JP17/USP)
DL-FRUCTOSE [MI]
Topiramate impurity E CRS
D02OIY
D06HZY
FRUCTOSE [WHO-DD]
SCHEMBL3965
D-(-)-Fructose, BioXtra
D-(-)-Fructose, puriss.
D-fructose (open structure)
(+/-)-FRUCTOSE
GTPL4654
CHEMBL1232863
FRUCTOSE, (+/-)-
BJHIKXHVCXFQLS-UYFOZJQFSA-N
2C6H12O6
HY-N7092
Tox21_113557
Tox21_200762
s5176
AKOS015901521
NSC 760385
GLUCOSE IMPURITY D [EP IMPURITY]
NCGC00258316-01
LS-69766
LACTULOSE IMPURITY D [EP IMPURITY]
CS-0008532
D-(-)-Fructose, for microbiology, >=99.0%
D-(-)-Fructose, tested according to Ph.Eur.
D00114
EN300-218371
A870797
D-(-)-Fructose, BioUltra, >=99.0% (HPLC)
D-(-)-Fructose, meets USP testing specifications
D-(-)-Fructose, SAJ special grade, >=98.0%
Q122043
TOPIRAMATE IMPURITY, FRUCTOSE- [USP IMPURITY]
(3S,4R,5R)-1,3,4,5,6-
DFA8C62B-E34B-4603-A548-F6A8D25645DD
Fructose, European Pharmacopoeia (EP) Reference Standard
Z1255372738
(3S,4R,5R)-1,3,4,5,6-pentakis(oxidanyl)hexan-2-one
Fructose, United States Pharmacopeia (USP) Reference Standard
D-(-)-Fructose, meets analytical specification of Ph.??Eur., BP
FRUCTOSE (CONSTITUENT OF CRANBERRY LIQUID PREPARATION) [DSC]
Fructose, Pharmaceutical Secondary Standard; Certified Reference Material
D-(-)-Fructose, BioReagent, suitable for cell culture, suitable for insect cell culture
25702-76-5
D-(-)-Fructose, analytical standard, analytical standard for fructose assay kit, for use with enzymatic assay kit FA20

Fructose Crystal is a natural sugar and food additive.
Fructose Crystal is defined as a nutritive sweetener because it contains calories.
Fructose Crystal is the sweetest naturally occurring sugar and found in fruits, vegetables and honey but can be cheaply produced from sugarcane or corn.

CAS: 57-48-7
MF: C6H12O6
MW: 180.16
EINECS: 200-333-3

Fructose Crystal is a simple, six-carbon sugar like glucose and even shares the same molecular formula.
Fructose Crystal can appear as a straight chain but is expressed as two hemiacetal rings containing an alcohol and ketone group, in its crystalline form or in solution because that is a more stable arrangement.
Fructose Crystal is a pure, white, odourless solid crystal.
Fructose Crystal is a naturally occurring sweetener found in many fruits and vegetables that is about one and a half times sweeter than table sugar, with a low glycemic index.
Fructose Crystal is a monosaccharide naturally derived from a number of sources: corn and other vegetables, fruits, and honey all contain crystalline fructose.

In the production of nutritive sweeteners, the starch chains that form a slurry need to be broken down into shorter sugar units.
This results in a profile of shorter (reducing) and longer (non-reducing) sugar units.
The reducing sugars are responsible for a range of characteristics, such as sweetness, reactivity.
This profile is measured as ‘dextrose equivalent’ or ‘DE’.
In other words, DE measures the degree to which a carbohydrate is hydrolysed.
Fructose Crystal has a DE of >90.

Fructose Crystal is a monosaccharide (a single sugar molecule) but in fruits and vegetables, fructose units are bound together to form fructooligosaccharides that are broken down into fructose units.
Fructose Crystal can be extracted from fruits via membrane ultra-filtration and microwave extraction.

Fructose Crystal, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
Fructose Crystal is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion.
The liver then converts both Fructose Crystal and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood.

Fructose Crystal was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.
The name "fructose" was coined in 1857 by the English chemist William Allen Miller.
Pure, dry Fructose Crystal is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Fructose Crystal is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Commercially, Fructose Crystal is derived from sugar cane, sugar beets, and maize.
High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides.
Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
All forms of fructose, including those found in fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
As of 2004, about 240,000 tonnes of crystalline fructose were being produced annually.

Excessive consumption of sugars, including fructose, (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.
The European Food Safety Authority (EFSA) stated in 2011 that Fructose Crystal may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity".
The UK's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of Fructose Crystal causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."

Fructose Crystal is present as a monosaccharide in fruits and vegetables, as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants.
Fructose Crystal is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions.
In equal amounts, Fructose Crystal is sweeter than glucose or sucrose and is therefore commonly used as a bulk sweetener.
An increase in high Fructose Crystal corn syrup, as well as total fructose, consumption over the past 10 to 20 years has been linked to a rise in obesity and metabolic disorders.
This raises concerns regarding the short and long-term effects of fructose in humans.
Fructose Crystal is present more or less frequently than glucose in the juices of plants, fruits, and especially the honey, which is about half the solid matters.

Fructose Crystal leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars.
Fructose Crystal is used, such as glucose, in the production of glycogen.
Fructose Crystal enters the body through either be eaten as such or as the result of digestion of sugar cane.
Fructose Crystal is mainly changed into glycogen or triglycerides after reaching the liver, so do not enter largely in the blood circulation.
Fructose Crystal are partially inter-convertible under the influence of very dilute alkali.
Fructose Crystal is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose.
Dubois et al. reported that regular consumption of sugary drinks between meals increases risk of overweight among preschool children.
Fructose Crystal has been claimed to be of concern due to several factors: First, in the 1980’s, sucrose was replaced to a large extent, particularly in North America, by high fructose corn syrup (HFCS) in carbonated beverages.

The intake of soft drinks containing HFCS has risen in parallel with the epidemic of obesity.
Second, dietary fructose has been implicated in risk factors for cardiovascular disease (CVD):
1. Plasma triglycerides (TG) and VLDL-TG increased following the ingestion of large quantities of fructose;
2. Fructose Crystal intake has been found to predict LDL particle size in overweight schoolchildren.
3. A positive relationship has been demonstrated between fructose intake and uric acid levels.
Third, the use of fructose as a sweetener has increased.
The third National Health Examination Survey (NHANES) demonstrated that over 10% of Americans’ daily calories were from fructose.
These studies suggest that the relationship between Fructose Crystal and health needs re-evaluation.

D(-)-Fructose Chemical Properties
Melting point: 119-122 °C (dec.)(lit.)
alpha: -92.25 º (c=10,H2O,on dry sub.)
Boiling point: 232.96°C (rough estimate)
density: 1.59
refractive index: -92 ° (C=4, H2O)
storage temp.: room temp
solubility H2O: 1 M at 20 °C, clear, colorless
form: Crystals or Crystalline Powder
pka: pKa (18°): 12.06
color: White
PH: 5.0-7.0 (25℃, 0.1M in H2O)
Odor: at 100.00 %. odorless
Odor Type: odorless
optical activity: [α]20/D 93.5 to 91.0°, c = 10% in H2O
Water Solubility: 3750 g/L (20 ºC)
λmax λ: 260 nm Amax: 0.04
λ: 280 nm Amax: 0.04
Merck: 14,4273
BRN: 1239004
Stability:: Stable. Incompatible with strong oxidizing agents.
InChIKey: LKDRXBCSQODPBY-GWVKGMJFSA-N
LogP: -1.029 (est)
CAS DataBase Reference: 57-48-7(CAS DataBase Reference)
NIST Chemistry Reference: «beta»-D-Fructose(57-48-7)
EPA Substance Registry System: D-Fructose (57-48-7)

Fructose Crystal is a 6-carbon polyhydroxyketone.
Fructose Crystal adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of its hemiketal and internal hydrogen-bonding.
In solution, Fructose Crystal exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose (the non-cyclic form).

The distribution of Fructose Crystal tautomers in solution is related to several variables, such as solvent and temperature.
d-Fructopyranose and d-fructofuranose distributions in water have been identified multiple times as roughly 70% fructopyranose and 22% fructofuranose.

Uses
Fructose Crystal occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen.
Fructose Crystal is a naturally occurring sugar in fruits and honey.
Fructose Crystal has moisture-binding and skin-softening properties.
Fructose Crystal is a sweetener that is a monosaccharide found naturally in fresh fruit and honey.
Fructose Crystal is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup.
Fructose Crystal is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble.
Fructose Crystal is used in baked goods because it reacts with amino acids to produce a browning reaction.
Fructose Crystal is used as a nutritive sweetener in low-calorie beverages.
Fructose Crystal is also termed levulose and fruit sugar.

Fructose Crystal is used in tablets, syrups, and solutions as a flavoring and sweetening agent.
The sweetness-response profile of Fructose Crystal is perceived in the mouth more rapidly than that of sucrose and dextrose, which may account for the ability of fructose to enhance syrup or tablet fruit flavors and mask certain unpleasant vitamin or mineral ‘off-flavors’.
The increased solubility of Fructose Crystal in comparison to sucrose is advantageous in syrup or solution formulations that must be refrigerated, since settling or crystallization of ingredients is retarded.
Similarly, the greater solubility and hygroscopicity of fructose over sucrose and dextrose helps to avoid ‘cap-locking’ (sugar crystallization around the bottle cap) in elixir preparations.
Fructose Crystal also has greater solubility in ethanol (95%) and is therefore used to sweeten alcoholic formulations.

The water activity of a sweetener influences product microbial stability and freshness. Fructose Crystal has a lower water activity and a higher osmotic pressure than sucrose.
Syrup formulations may be made at lower dry-substance levels than sugar syrups without compromising shelf-life stability.
Fructose Crystal may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation.
Fructose Crystal is sweeter than the sugar alcohols mannitol and sorbitol, which are commonly used as tableting excipients.
Although Fructose Crystal is effective at masking unpleasant flavors in tablet formulations, tablets of satisfactory hardness and friability can only be produced by direct compression if tablet presses are operated at relatively slow speeds.

However, by the combination of Fructose Crystal with tablet-grade sorbitol in a 3 : 1 ratio, satisfactory direct-compression characteristics can be achieved.
A directly compressible grade of Fructose Crystal, containing a small amount of starch (Advantose FS 95, SPI Pharma) is also commercially available.
Pregranulation of fructose with 3.5% povidone also produces a satisfactory tablet excipient.
(1) The added sweetness of fructose may also be used to advantage by coating the surface of chewable tablets, lozenges, or medicinal gums with powdered fructose.
The coprecipitation of Fructose Crystal with hydrophobic drugs such as digoxin has been shown to enhance the dissolution profile of such drugs.
Fructose Crystal apparently acts as a water-soluble carrier upon coprecipitation, there by allowing hydrophobic drugs to be more readily wetted.

Synonyms
D-(-)-Fructose
57-48-7
D(-)-Fructose
(3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one
Nevulose
D-Levulose
DL-Fructose
30237-26-4
Furucton
Methose
D-(-)-Levulose
arabino-Hexulose
Sugar, fruit
Fructose, D-
arabino-2-Hexulose
Fructose [JAN]
Krystar 300
Hi-Fructo 970
keto-D-fructose
Fructose, pure
Advantose FS 95
CCRIS 3335
(+-)-Fructose
Fructose [USP:JAN]
EINECS 200-333-3
UNII-6YSS42VSEV
6YSS42VSEV
AI3-23514
DTXSID5023081
UNII-02T79V874P
CHEBI:48095
02T79V874P
rel-(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
D-(-)-Fructose, >=99%
CAS-57-48-7
D-(-)fructose
MFCD00148910
alpha-Acrose
D-fructose-ring
D-Fructosa
NCGC00160604-01
Fructose (VAN)
Fructose,(S)
FUD
Fructon (TN)
D(-)-ructose
D-Fructose,(S)
pentahydroxyhexan-2-one
FRUCTOSE [INCI]
.ALPHA.-ACROSE
FRUCTOSE [FCC]
FRUCTOSE [MI]
FRUCTOSE, DL-
D-(-)-Fructose, LR
Fructose (JP17/USP)
DL-FRUCTOSE [MI]
Topiramate impurity E CRS
D02OIY
D06HZY
FRUCTOSE [WHO-DD]
SCHEMBL3965
D-(-)-Fructose, BioXtra
D-(-)-Fructose, puriss.
D-fructose (open structure)
(+/-)-FRUCTOSE
GTPL4654
CHEMBL1232863
FRUCTOSE, (+/-)-
BJHIKXHVCXFQLS-UYFOZJQFSA-N
2C6H12O6
HY-N7092
Tox21_113557
Tox21_200762
s5176
AKOS015901521
NSC 760385
GLUCOSE IMPURITY D [EP IMPURITY]
NCGC00258316-01
LS-69766
LACTULOSE IMPURITY D [EP IMPURITY]
CS-0008532
D-(-)-Fructose, for microbiology, >=99.0%
D-(-)-Fructose, tested according to Ph.Eur.
D00114
EN300-218371
A870797
D-(-)-Fructose, BioUltra, >=99.0% (HPLC)
D-(-)-Fructose, meets USP testing specifications
D-(-)-Fructose, SAJ special grade, >=98.0%
Q122043
TOPIRAMATE IMPURITY, FRUCTOSE- [USP IMPURITY]
(3S,4R,5R)-1,3,4,5,6-
DFA8C62B-E34B-4603-A548-F6A8D25645DD
Fructose, European Pharmacopoeia (EP) Reference Standard
Z1255372738
(3S,4R,5R)-1,3,4,5,6-pentakis(oxidanyl)hexan-2-one
Fructose, United States Pharmacopeia (USP) Reference Standard
D-(-)-Fructose, meets analytical specification of Ph.??Eur., BP
FRUCTOSE (CONSTITUENT OF CRANBERRY LIQUID PREPARATION) [DSC]
Fructose, Pharmaceutical Secondary Standard; Certified Reference Material
D-(-)-Fructose, BioReagent, suitable for cell culture, suitable for insect cell culture
25702-76-5
D-(-)-Fructose, analytical standard, analytical standard for fructose assay kit, for use with enzymatic assay kit FA20

FUMARIC ACID; 2-Butenedioic acid; 1,2-Ethylenedicarboxylic Acid; Allomaleic Acid; trans-Butanedioic Acid; (E)-2-Butenedioic acid; trans-1,2-Ethylenedicarboxylic acid; Allomaleic acid; Boletic acid; cas no: 110-17-8

Fumarate has a role as a food acidity regulator, a fundamental metabolite and a geroprotector.
Fumarate is the trans isomer of butenedioic acid, while maleic acid is the cis isomer.
Fumarate is a butenedioic acid in which the C=C double bond has E geometry.

CAS Number: 110-17-8
EC Number: 203-743-0
Chemical Formula: HOOCCHCHCOOH
Molar Mass: 116.07 g/mol

Fumarate is an organic compound with the formula HO2CCH=CHCO2H.
A white solid, Fumarate occurs widely in nature.

Fumarate has a fruit-like taste and has been used as a food additive.
Fumarate E number is E297.

The salts and esters are known as Fumaric acid.
Fumarate can also refer to the C4H2O2−4 ion (in solution).
Fumarate is the trans isomer of butenedioic acid, while maleic acid is the cis isomer.

Fumarate can be prepared by fermentation by employing Rhizopus species.
Recently, industrial-scale synthesis of Fumarate from renewable feedstocks and lignocellulosic biomass has been proposed

Fumarate is an organic compound (this means Fumarate consists of carbon).
The chemical formula of Fumarate is C4H4O4.

Fumarate is mostly found in Fumarate solid state and is white in color.
Fumarate has a fruit-like taste.

Fumarate is also known as Allomaleic acid.
Fumarate is a dicarboxylic acid.

Fumarate is widely used as a food additive.
Even the human skin produces Fumarate when Fumarate is exposed to sunlight.

Fumarate is a by-product of the urea cycle in human beings.
The salts and esters of Fumarate are collectively known as Fumaric acid.
Fumaric and maleic acids were discovered by Braconnet and by Vauquelin separately while they were performing the dry distillation of malic acid in the year 1817.

Fumarate appears as a colorless crystalline solid.
The primary hazard is the threat to the environment.

Immediate steps should be taken to limit spread to the environment.
Combustible, though may be difficult to ignite.
Fumarate is used to make paints and plastics, in food processing and preservation, and for other uses.

Fumarate is a butenedioic acid in which the C=C double bond has E geometry.
Fumarate is an intermediate metabolite in the citric acid cycle.

Fumarate has a role as a food acidity regulator, a fundamental metabolite and a geroprotector.
Fumarate is a conjugate acid of a Fumaric acid(1-).

Fumarate is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.
Fumarate is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.

Fumarate or trans-butenedioic acid, is a white crystalline chemical compound widely found in nature.
Fumarate is a key intermediate in the tricarboxylic acid cycle for organic acid biosynthesis in humans and other mammals.
Fumarate is also an essential ingredient in plant life.

When used as a food additive, the hydrophobic nature of Fumarate results in persistent, long lasting sourness and flavor impact.
The versatile compound also decreases the pH with minimal added sourness in products with pHs greater than 4.5.
Fumarate low molecular weight gives Fumarate more buffering capacity than other food acids at pHs near 3.O.

Because of Fumarate strength, less Fumarate is required when compared to other organic food acids, therefore reducing costs per unit weight.

Fumarate (C4H4O4) is an organic acid widely found in nature, and is a component of organic biosynthesis is humans.
Chemically, Fumarate is an unsaturated dicarboxylic acid.

Fumarate exists as white or nearly white crystals, odorless with a very tart taste.
Fumarate is generally nontoxic and nonirritant.

Fumarate has been used in food and beverage products since the 1940s.
Food research shows that Fumarate can improve quality and reduce the costs of many food and beverage products.

Fumarate is non-hygroscopic (absorbs no moisture).
In the cosmetic industry, Fumarate is used as a bath salt cleaning agent for dentures.

Fumarate also is used in animal feeds.
Fumarate is used in oral pharmaceutical formulations and has been used clinically in the treatment of psoriasis.
Dimethyl fumarate (Tecfidera) is the methyl ester of Fumarate, and was approved in 2013 for use in multiple sclerosis.

Fumarate is obtained from the transformation of maleic anhydride or maleic acid solutions resulting from the isomerization process (washing) of phthalic anhydride.
Fumarate application areas are unsaturated polyester resins, the acidifying animal feed and plasticized products.

Fumarate is an important specialty chemical with wide industrial applications ranging from Fumarate use as feedstock for the synthesis of polymeric resins to acidulant in foods and pharmaceuticals.
Currently, Fumarate is mainly produced by petroleum-based chemical synthesis.
Limited petroleum resources, rising oil prices, and heightened environmental concern of chemical synthesis have prompted interest in the development of bio-based Fumarate from renewable resources.

Filamentous fungal fermentation with Rhizopus spp can produce Fumarate from glucose via a reductive tricarboxylic acid (TCA) pathway and was once used in the industry before the rising of the petrochemical industry.
However, conventional Fumarate fermentation is expensive because of Fumarate low product yield and productivity.

Filamentous fungal fermentation is also difficult to operate because of Fumarate morphology.
Methods to control cell growth in the pellet form and to immobilize the mycelia in biofilm have been developed to improve fermentation performance.

Fumarate attenuates the eotaxin-1 expression in TNF-α-stimulated fibroblasts by suppressing p38 MAPK-dependent NF-Κb signaling.
Fumarate has recently been identified as an oncometabolite or an endogenous, cancer-causing metabolite.

High levels of this organic acid can be found in tumors or biofluids surrounding tumors.
Fumarate oncogenic action appears due to Fumarate ability to inhibit prolyl Hydroxylase-containing enzymes.

Fumarate (Fumaric acid, 2-Butenedioic acid, Trans-Butenedioic acid) is an intermediate in the citric acid cycle used by cells to produce energy in the form of adenosine triphosphate (ATP) from food; also a product of the urea cycle.

Fumarate is an organic compound with the formula (COOH)CH=CH(COOH).
A white solid, Fumarate occurs widely in nature.

Fumarate has a fruit-like taste and has been used as a food additive.
Fumarate E number is E297.

Fumarate is the trans isomer of butenedioic acid, while maleic acid is the cis isomer.

Fumarate is produced naturally in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase, which is involved in ATP production.
The food grade product can be obtained by chemical synthesis or by biosynthesis.
Fumarate is used for controlling malolactic fermentation in wines under conditions stipulated by regulation.

Production by chemical synthesis is the most common:
Fumarate involves the isomerisation of maleic acid obtained from the hydrolysis of maleic anhydride, produced from the oxidation of butane or benzene. Production by biosynthesis, which is more sustainable, should develop rapidly.
Fumarate involves the fermentation by Rhizopus oryzae, in particular, of agri-food residues (e.g. from apples).

The Fumarate is prepared in solution in a volume of wine before incorporation.

Applications of Fumarate:
Fumarate has been used as a standard for the quantitative determination of phenolic compounds in nettle samples by HPLC.
Fumarate may be used in the preparation of L-Lysine-Fumarate crystals.
Fumarate may also be employed for the industrial manufacture of synthetic resins and eco-friendly/biodegradable polymers.

When used in wine, Fumarate enables you to control malolactic fermentation.
In fact, when added at an early stage after the end of alcoholic fermentation (fructose/glucose under 1 g/L), Fumarate blocks all malolactic fermentation.

Added during malolactic fermentation, Fumarate allows the fermentation to be partially completed.
Fumarate is a tool of great interest when you wish to limit [the use of SO2] or make wines without SO2.

Uses of Fumarate:
The esters of Fumarate are used for the treatment of psoriasis due to the antioxidants and anti-inflammation properties.
Fumarate is used as a food additive.

Fumarate helps preserve the taste and quality of the food products due to the low water absorption capacity of the Fumarate.
Fumarate is used by pharmacies to produce ferrous fumarate and alexipharmic.
Fumarate is used in the production of Tartaric acid.

Fumarate is related to malic acid, and, like malic acid, Fumarate is involved in the production of energy (in the form of adenosine triphosphate [ATP]) from food.

Fumarate is an essential biochemical in the cellular respiration of plants and animals.
Fumarate is used as a fortifier (paper size resins, unsaturated polyester resins, and alkyd surface coating resins), food antioxidant, dye mordant, and medication.

Fumarate is also used in dentifrices (stain remover) and to make other chemicals.
Fumarate is used in rosin esters and adducts, drying oils, printing inks, and foods (acidulant and flavoring agent).

Fumarate is used primarily in liquid pharmaceutical preparations as an acidulant and flavoring agent.
Fumarate may be included as the acid part of effervescent tablet formulations, although this use is limited as Fumarate has an extremely low solubility in water.

Fumarate is also used as a chelating agent which exhibits synergism when used in combination with other true antioxidants.
In the design of novel pelletized formulations manufactured by extrusion-spheronization, Fumarate was used to aid spheronization, favoring the production of fine pellets.

Fumarate has also been investigated as an alternative filler to lactose in pellets.
Fumarate has been investigated as a lubricant for effervescent tablets, and copolymers of Fumarate and sebacic acid have been investigated as bioadhesive microspheres.

Fumarate has also been used in film-coated pellet formulations as an acidifying agent and also to increase drug solubility.
Fumarate is also used as a food additive at concentrations up to 3600 ppm, and as a therapeutic agent in the treatment of psoriasis and other skin disorders.

Fumarate is naturally produced by the body, however for industrial applications Fumarate is synthesized chemically.
Fumarate is used to impart a tart taste to processed foods.

Fumarate is also used as an antifungal agent in boxed foods such as cake mixes and flours, as well as tortillas.
Fumarate is also added to bread to increase the porosity of the final baked product.

Fumarate is used to impart a sour taste to sourdough and rye bread.
In cake mixes, Fumarate is used to maintain a low pH and prevent clumping of the flours used in the mix.

In fruit drinks, Fumarate is used to maintain a low pH which, in turn, helps to stabilize flavor and color.
Fumarate also prevents the growth of E. coli in beverages when used in combination with sodium benzoate.

When added to wines, Fumarate helps to prevent further fermentation and yet maintain low pH and eliminate traces of metallic elements.
In this fashion, Fumarate helps to stabilize the taste of wine.

Fumarate can also be added to dairy products, sports drinks, jams, jellies and candies.
Fumarate helps to break down bonds between gluten proteins in wheat and helps to create a more pliable dough.
Fumarate is used in paper sizing, printer toner, and polyester resin for making molded walls.

Food:
Fumarate has been used as a food acidulant since 1946.
Fumarate is approved for use as a food additive in the EU, USA and Australia and New Zealand.

As a food additive, Fumarate is used as an acidity regulator and can be denoted by the E number E297.
Fumarate is generally used in beverages and baking powders for which requirements are placed on purity.

Fumarate is used in the making of wheat tortillas as a food preservative and as the acid in leavening.
Fumarate is generally used as a substitute for tartaric acid and occasionally in place of citric acid, at a rate of 1 g of Fumarate to every ~1.5 g of citric acid, in order to add sourness, similarly to the way malic acid is used.
As well as being a component of some artificial vinegar flavors, such as "Salt and Vinegar" flavored potato chips, Fumarate is also used as a coagulant in stove-top pudding mixes.

The European Commission Scientific Committee on Animal Nutrition, part of DG Health, found in 2014 that Fumarate is "practically non-toxic" but high doses are probably nephrotoxic after long-term use.

Medicine:
Fumarate was developed as a medicine to treat the autoimmune condition psoriasis in the 1950s in Germany as a tablet containing 3 esters, primarily dimethyl fumarate, and marketed as Fumaderm by Biogen Idec in Europe.
Biogen would later go on to develop the main ester, dimethyl fumarate, as a treatment for multiple sclerosis.

In patients with relapsing-remitting multiple sclerosis, the ester dimethyl fumarate (BG-12, Biogen) significantly reduced relapse and disability progression in a phase 3 trial.
Fumarate activates the Nrf2 antioxidant response pathway, the primary cellular defense against the cytotoxic effects of oxidative stress.

Widespread uses by professional workers:
Fumarate is used in the following products: laboratory chemicals, adhesives and sealants, plant protection products, inks and toners and pH regulators and water treatment products. Fumarate is used in the following areas: scientific research and development, building & construction work and agriculture, forestry and fishing. Fumarate is used for the manufacture of: machinery and vehicles, furniture and electrical, electronic and optical equipment. Release to the environment of Fumarate can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates). Other release to the environment of Fumarate is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.

Uses at industrial sites:
Fumarate is used in the following products: polymers, adhesives and sealants, coating products, pharmaceuticals, inks and toners and laboratory chemicals.
Fumarate has an industrial use resulting in manufacture of another substance (use of intermediates).

Fumarate is used in the following areas: formulation of mixtures and/or re-packaging and scientific research and development.
Fumarate is used for the manufacture of: chemicals.
Release to the environment of Fumarate can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates), for thermoplastic manufacture and as processing aid.

Industry Uses:
Agricultural chemicals (non-pesticidal)
Intermediates
Monomers
Not Known or Reasonably Ascertainable
Other (specify)
Paint additives and coating additives not described by other categories
Processing aids not otherwise specified
Processing aids, specific to petroleum production
Surface active agents
Waterproofing agent

Consumer Uses:
Fumarate is used in the following products: adhesives and sealants, coating products, inks and toners and cosmetics and personal care products.
Other release to the environment of Fumarate is likely to occur from: outdoor use and indoor use as processing aid.

Other Consumer Uses:
Agricultural chemicals (non-pesticidal)
Flavoring and nutrient
Not Known or Reasonably Ascertainable
Other (specify)

Therapeutic Uses:
Fumarate is used in oral pharmaceutical formulations and food products, and is generally regarded as a relatively nontoxic and nonirritant material.

Fumarate preparations are used as long term and effective treatment of psoriasis.

Fumarate and Fumarate esters (FAE) are already in use for treatment of psoriasis and are known to have an immunomodulatory effect.
A phase II clinical study in relapsing-remitting multiple sclerosis (RRMS) patients with the modified Fumarate ester BG-12 showed as "proof of principle" in a frequent MRI design that FAE significantly reduce the number of gadolinium-enhancing lesions after 24 weeks of treatment.
Further phase III studies have been started to explore the long-term efficacy of this substance.

Oral treatment of psoriasis on an outpatient basis, using a preparation containing Fumarate derivatives, was evaluated as initial monotherapy (3 months) and as long-term basic therapy (12-14 months) in 13 and 11 patients, respectively.
The course of the disease was analysed in each individual case.

After completion of both parts of the trial, half of the patients that had only responded poorly to conventional antipsoriatic therapy showed a significant improvement which occurred after several weeks of treatment.
In 4 patients the medication had to be stopped because of abdominal pain.

No severe side effects, particularly of renal, hepatic or hematological nature, could be established.
Studies in mice and rats disclosed only a low acute toxicity of the Fumarate derivatives used.

In additional analyses, hypotheses were dealt with concerning the mechanism of action of Fumarate in psoriasis.
To establish Fumarate derivatives in the treatment of psoriasis, studies on chronic toxicity and pharmacokinetics will have to be conducted.
Further clinical trials should evaluate a single Fumarate derivative instead of mixtures.

Other uses:
Fumarate is used in the manufacture of polyester resins and polyhydric alcohols and as a mordant for dyes.
When Fumarate is added to their feed, lambs produce up to 70% less methane during digestion.

Industrial Processes with risk of exposure:
Pulp and Paper Processing
Painting (Pigments, Binders, and Biocides)
Textiles (Printing, Dyeing, or Finishing)

Typical Properties of Fumarate:

Physical Properties:
Fumarate mostly appears as a white-colored solid.
Fumarate has a fruit-like odor.

The molecular weight of Fumarate is 116 amu.
Fumarate is Combustible but Fumarate is difficult to start a fire.

Fumarate undergoes sublimation at 200 C.
The melting point of Fumarate is 572 to 576 °F.

Chemical Properties:
Fumarate is soluble in ethanol and concentrated sulfuric acid.
Fumarate is soluble in alcohol but is insoluble in benzene, water, and chloroform.

The capacity to absorb atmospheric moisture is very less.
The pH of Fumarate is 3.19
When Fumarate is heated in presence of Bayers reagent Fumarate gives rise to Racemic Tartaric Acid.

Characteristics of Fumarate:
One of Fumarate properties is to inhibit or block malolactic fermentation at a certain concentration.
Fumarate is therefore a tool of choice to limit the use of the SO2 previously used for this purpose.

Synthesis and Reactions of Fumarate:
Fumarate was first prepared from succinic acid.
A traditional synthesis involves oxidation of furfural (from the processing of maize) using chlorate in the presence of a vanadium-based catalyst.

Currently, industrial synthesis of Fumarate is mostly based on catalytic isomerisation of maleic acid in aqueous solutions at low pH.
Maleic acid is accessible in large volumes as a hydrolysis product of maleic anhydride, produced by catalytic oxidation of benzene or butane.

The chemical properties of Fumarate can be anticipated from Fumarate component functional groups.
This weak acid forms a diester, Fumarate undergoes additions across the double bond, and Fumarate is an excellent dienophile.

Fumarate does not combust in a bomb calorimeter under conditions where maleic acid deflagrates smoothly.
For teaching experiments designed to measure the difference in energy between the cis- and trans- isomers, a measured quantity of carbon can be ground with the subject compound and the enthalpy of combustion computed by difference.

Formula of Fumarate:
The Fumarate formula, also named as Allomaleic acid formula is discussed in this article.
Fumarate is a dicarboxylic acid and a conjugate acid of Fumaric acid.
The molecular or chemical formula of Fumarate is C4H4O4.

Fumarate is a precursor to L-malate in the TCA cycle.
Fumarate is generated by oxidizing succinic acid using succinate dehydrogenase.

Fumarate is converted to malate by the enzyme fumarase.
High levels of Allomaleic acid is present in biofluids surrounding tumours or inside the tumours.

Manufacturing Methods of Fumarate:
Commercially, Fumarate may be prepared from glucose by the action of fungi such as Rhizopus nigricans, as a by-product in the manufacture of maleic and phthalic anhydrides, and by the isomerization of maleic acid using heat or a catalyst.
On the laboratory scale, Fumarate can be prepared by the oxidation of furfural with sodium chlorate in the presence of vanadium pentoxide.

Maleic acid or maleic anhydride, especially the maleic acid-containing wash water from the production of maleic anhydride or phthalic anhydride, serves as starting material for the manufacture of Fumarate.
The maleic acid concentration should be at least 30%.

Maleic acid is converted almost quantitatively by thermal or catalytic isomerization into the sparingly soluble Fumarate, which is recovered by filtration.
Various substances have been proposed as catalysts: mineral acids (e.g., hydrochloric acid); sulfur compounds such as thiocyanates, thiazoles, thiosemicarbazides, thioureas; or bromine compounds in combination with peroxides (e.g., persulfate).

Thiourea is most commonly used in practice.
The maleic acid-containing wash water contains impurities that can affect quality and yield.

This problem can be largely avoided (1) by thermal pretreatment of the wash water, (2) by adding urea if thiourea is used as catalyst, and (3) by addition of sulfites or passaged of sulfur dioxide and addition of mineral acids.
The crude Fumarate obtained is purified by recrystallization from water, combined with purification by active charcoal.
Losses during purification are about 10%.

General Manufacturing Information of Fumarate:

Industry Processing Sectors:
Agriculture, Forestry, Fishing and Hunting
All Other Basic Organic Chemical Manufacturing
Asphalt Paving, Roofing, and Coating Materials Manufacturing
Construction
Food, beverage, and tobacco product manufacturing
Not Known or Reasonably Ascertainable
Oil and Gas Drilling, Extraction, and Support activities
Paint and Coating Manufacturing
Plastics Material and Resin Manufacturing
Textiles, apparel, and leather manufacturing

Human Metabolite Information of Fumarate:

Tissue Locations:
Placenta
Prostate

Cellular Locations:
Extracellular
Membrane
Mitochondria

Biosynthesis and Occurrence of Fumarate:
Fumarate is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase.
Fumarate is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid.
In Fumarate the carboxylic acid groups are trans (E) and in maleic acid they are cis (Z).

Fumarate is found in fumitory (Fumaria officinalis), bolete mushrooms (specifically Boletus fomentarius var. pseudo-igniarius), lichen, and Iceland moss.

Fumarate is an intermediate in the citric acid cycle used by cells to produce energy in the form of adenosine triphosphate (ATP) from food.
Fumarate is formed by the oxidation of succinate by the enzyme succinate dehydrogenase.
Fumarate is then converted by the enzyme fumarase to malate.

Human skin naturally produces Fumarate when exposed to sunlight.
Fumarate is also a product of the urea cycle.

Handling and storage of Fumarate:

Conditions for safe storage, including any incompatibilities:

Storage conditions:
Tightly closed.
Dry.

Storage class:
Storage class (TRGS 510): 11: Combustible Solids

Stability and Reactivity of Fumarate:

Reactivity
Forms explosive mixtures with air on intense heating.
A range from approx. 15 Kelvin below the flash point is to be rated as critical.

The following applies in general to flammable organic substances and mixtures:
In correspondingly fine distribution, when whirled up a dust explosion potential may generally be assumed.

Chemical stability:
Fumarate is chemically stable under standard ambient conditions (room temperature).

Possibility of hazardous reactions:

Violent reactions possible with:
Oxidizing agents
Bases
Reducing agents
Amines

Conditions to avoid:
Strong heating.

Incompatible materials:
No data available

Safety of Fumarate:
Fumarate is "practically non-toxic" but high doses are probably nephrotoxic after long-term use.

First Aid Measures of Fumarate:

EYES:
First check the victim for contact lenses and remove if present.
Flush victim's eyes with water or normal saline solution for 20 to 30 minutes while simultaneously calling a hospital or poison control center.

Do not put any ointments, oils, or medication in the victim's eyes without specific instructions from a physician.
IMMEDIATELY transport the victim after flushing eyes to a hospital even if no symptoms (such as redness or irritation) develop.

SKIN:
IMMEDIATELY flood affected skin with water while removing and isolating all contaminated clothing.
Gently wash all affected skin areas thoroughly with soap and water.
If symptoms such as redness or irritation develop, IMMEDIATELY call a physician and be prepared to transport the victim to a hospital for treatment.

INHALATION:
IMMEDIATELY leave the contaminated area; take deep breaths of fresh air.
If symptoms (such as wheezing, coughing, shortness of breath, or burning in the mouth, throat, or chest) develop, call a physician and be prepared to transport the victim to a hospital.

Provide proper respiratory protection to rescuers entering an unknown atmosphere.
Whenever possible, Self-Contained Breathing Apparatus (SCBA) should be used; if not available, use a level of protection greater than or equal to that advised under Protective Clothing.

INGESTION:
DO NOT INDUCE VOMITING.
If the victim is conscious and not convulsing, give 1 or 2 glasses of water to dilute the chemical and IMMEDIATELY call a hospital or poison control center.

Be prepared to transport the victim to a hospital if advised by a physician.
If the victim is convulsing or unconscious, do not give anything by mouth, ensure that the victim's airway is open and lay the victim on his/her side with the head lower than the body.

DO NOT INDUCE VOMITING.
IMMEDIATELY transport the victim to a hospital.

Fire Fighting of Fumarate:
Use water spray, dry powder, foam, carbon dioxide.

Fire Fighting Procedures:

If material on fire or involved in fire:
Use water in flooding quantities as fog.
Solid streams of water may spread fire.

Cool all affected containers with flooding quantities of water.
Apply water from as far a distance as possible.
Use foam, dry chemicals, or carbon dioxide.

Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.

Special protective equipment for fire-fighters:
Wear self contained breathing apparatus for fire fighting if necessary.

Accidental release measures of Fumarate:

Personal precautions, protective equipment and emergency procedures

Advice for non-emergency personnel:
Avoid inhalation of dusts.
Avoid substance contact.

Ensure adequate ventilation.
Evacuate the danger area, observe emergency procedures, consult an expert.

Environmental precautions:
Do not let product enter drains.

Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.

Observe possible material restrictions.
Take up dry.

Dispose of properly.
Clean up affected area.
Avoid generation of dusts.

Identifiers of Fumarate:
CAS Number: 110-17-8
Beilstein Reference: 605763
ChEBI: CHEBI:18012
ChEMBL: ChEMBL503160
ChemSpider: 10197150
DrugBank: DB04299
ECHA InfoCard: 100.003.404
EC Number: 203-743-0
E number: E297 (preservatives)
Gmelin Reference: 49855
KEGG: C00122
PubChem CID: 444972
RTECS number: LS9625000
UNII: 88XHZ13131
UN number: 9126
CompTox Dashboard (EPA): DTXSID3021518
InChI: InChI=1S/C4H4O4/c5-3(6)1-2-4(7)8/h1-2H,(H,5,6)(H,7,8)/b2-1+
Key: VZCYOOQTPOCHFL-OWOJBTEDSA-N
InChI=1/C4H4O4/c5-3(6)1-2-4(7)8/h1-2H,(H,5,6)(H,7,8)/b2-1+
Key: VZCYOOQTPOCHFL-OWOJBTEDBF
SMILES: C(=C/C(=O)O)\C(=O)O

CAS number: 110-17-8
EC index number: 607-146-00-X
EC number: 203-743-0
Grade: ChP,NF,JPE
Hill Formula: C₄H₄O₄
Chemical formula: HOOCCHCHCOOH
Molar Mass: 116.07 g/mol
HS Code: 2917 19 80

Synonym(s): (2E)-2-Butenedioic acid, trans-Butenedioic acid
Linear Formula: HOOCCH=CHCOOH
CAS Number: 110-17-8
Molecular Weight: 116.07
Beilstein: 605763
EC Number: 203-743-0
MDL number: MFCD00002700
eCl@ss: 39021709
PubChem Substance ID: 329757345
NACRES: NA.21

Properties of Fumarate:
Chemical formula: C4H4O4
Molar mass: 116.072 g·mol−1
Appearance: White solid
Density: 1.635 g/cm3
Melting point: 287 °C (549 °F; 560 K) (decomposes)
Solubility in water: 4.9 g/L at 20 °C
Acidity (pKa): pka1 = 3.03, pka2 = 4.44 (15 °C, cis isomer)
Magnetic susceptibility (χ): −49.11·10−6 cm3/mol
Dipole moment: non zero

vapor pressure: 1.7 mmHg ( 165 °C)
Quality Level: 200
grade: purum
Assay: ≥99.0% (T)
form: powder
autoignition temp.: 1364 °F
expl. lim.: 40 %
mp: 298-300 °C (subl.) (lit.)
solubility: 95% ethanol: soluble 0.46 g/10 mL, clear, colorless
SMILES string: OC(=O)\C=C\C(O)=O
InChI: 1S/C4H4O4/c5-3(6)1-2-4(7)8/h1-2H,(H,5,6)(H,7,8)/b2-1+
InChI key: VZCYOOQTPOCHFL-OWOJBTEDSA-N

Boiling point: 290 °C (1013 hPa) (sublimed)
Density: 1.64 g/cm3 (20 °C)
Flash point: 273 °C
Ignition temperature: 375 °C
Melting Point: 287 °C
pH value: 2.1 (4.9 g/l, H₂O, 20 °C)
Vapor pressure: Solubility: 4.9 g/l

Molecular Weight: 116.07 g/mol
XLogP3: -0.3
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 2
Exact Mass: 116.01095860 g/mol
Monoisotopic Mass: 116.01095860 g/mol
Topological Polar Surface Area: 74.6Ų
Heavy Atom Count: 8
Complexity: 119
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 1
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Specifications of Fumarate:
Assay (calc. on anhydrous substance): 99.5 - 100.5 %
Assay (HPLC; calc. on anhydrous substance): 98.0 - 102.0 %
Identity (IR): passes test
Identity (JPE 1): passes test
Identity (JPE 2/ChP 1): passes test
Identity (JPE 3): passes test
Identity (HPLC): passes test
Appearance of solution: passes test
Sulfate (SO₄): ≤ 0.010 %
Heavy metals (as Pb): ≤ 10 ppm
As (Arsenic): ≤ 2 ppm
Malic acid (HPLC) (NF): ≤ 1.5 %
Maleic acid (HPLC) (NF): ≤ 0.1 %
Maleic acid (HPLC) (JPE): passes test
Maleic acid (HPLC) (ChP): ≤ 0.1 %
Any individual unspecified impurity (HPLC): ≤ 0.1 %
Sum of all impurities (HPLC): ≤ 0.2 %
Residual solvents (ICH Q3C): excluded by production process
Water (K. F.): ≤ 0.5 %
Sulfated ash: ≤ 0.05 %

Related Products of Fumarate:
Telaglenastat (CB-839)New
Setanaxib (GKT137831)New
LB-100New
Puromycin 2HCl
Cyclosporin A
Cyclophosphamide Monohydrate
Ganciclovir
Calcitriol
Ribavirin (ICN-1229)
BAPTA-AM

Related Compounds of Fumarate:
Fumaryl chloride
Fumaronitrile
Dimethyl fumarate
Ammonium fumarate
Iron(II) fumarate

Related carboxylic acids:
Maleic acid
Succinic acid
Crotonic acid

Names of Fumarate:

Regulatory process names:
Fumaric acid
Fumaric acid
fumaric acid

Translated names:
acide fumarique (fr)
acido fumarico (it)
Fumaarhape (et)
Fumaarihappo (fi)
fumaarzuur (nl)
fumarna kiselina (hr)
fumarna kislina (sl)
fumaro rūgštis (lt)
fumarová kyselina (cs)
fumarsyra (sv)
fumarsyre (da)
fumarsyre (no)
Fumarsäure (de)
fumársav (hu)
fumārskābe (lv)
kyselina fumarová (sk)
ácido fumárico (es)
ácido fumárico (pt)
φουμαρικό οξύ (el)
фумарова киселина (bg)

IUPAC names:
(2E)-but-2-enedioic acid
(E) but-2-enedioic acid
(E)-but-2-enedioic acid
(E)-Butenedioic acid
1,2-ethylene dicarboxylic acid
2-BUTENEDIOIC ACID
2-Butenedioic acid (2E)-Fumaric acid
2-Butenedioic acid, E-
acide fumarique
But-2-enedioic acid
but-2-enedioic acid
E-butenedioic Acid
FA Flakes
FUMARIC ACID
Fumaric Acid
Fumaric acid
fumaric acid
Fumaric Acid
Fumaric acid
fumaric acid
fumaric acid ,Butenedioic acid , Allomaleic acid , Boletic acid , Donitic acid , Lichenic acid
Fumarsäure
trans-1,2-Ethylenedicarboxylic
trans-2-Butenedioïc acid
trans-Butendisäure
Trans-Butenedioic Acid

Preferred IUPAC name:
(2E)-But-2-enedioic acid

Trade names:
(E)-2-Butenedioic acid
1,2-ethylene dicarboxylic acid
Allomaleic acid
Boletic acid
Butenedioic acid, (E)-
Fumaric Acid
trans-1,2-Ethylenedicarboxylic acid
TRANS-BUTENEDICARBOXYLIC ACID

Other names:
Fumaric acid
trans-1,2-Ethylenedicarboxylic acid
2-Butenedioic acid
trans-Butenedioic acid
Allomaleic acid
Boletic acid
Donitic acid
Lichenic acid

Other identifiers:
110-17-8
607-146-00-X
623158-97-4
909873-99-0

Synonyms of Fumarate:
fumaric acid
110-17-8
2-Butenedioic acid
trans-Butenedioic acid
Allomaleic acid
fumarate
Lichenic acid
Boletic acid
Tumaric acid
(2E)-but-2-enedioic acid
trans-1,2-Ethylenedicarboxylic acid
Allomalenic acid
But-2-enedioic acid
trans-2-Butenedioic acid
(E)-2-Butenedioic acid
Fumaricum acidum
2-Butenedioic acid, (E)-
Kyselina fumarova
Butenedioic acid
2-Butenedioic acid (E)-
USAF EK-P-583
Butenedioic acid, (E)-
FEMA No. 2488
(2E)-2-butenedioic acid
Caswell No. 465E
FEMA Number 2488
NSC-2752
Fumarsaeure
Allomaleic-acid
Boletic-acid
Lichenic acid (VAN)
2-Butenedioic acid (2E)-
1,2-Ethylenedicarboxylic acid, (E)
CCRIS 1039
HSDB 710
2-(E)-Butenedioic acid
Kyselina fumarova [Czech]
trans-but-2-enedioic acid
(E)-but-2-enedioic acid
U-1149
ammonium fumarate
(E)-Butenedioic acid
1,2-Ethenedicarboxylic acid, trans-
EPA Pesticide Chemical Code 051201
AI3-24236
6915-18-0
EINECS 203-743-0
fumarate, 10
BRN 0605763
Fumaric acid (NF)
Fumaric acid [NF]
INS NO.297
DTXSID3021518
UNII-88XHZ13131
CHEBI:18012
E-2-Butenedioic acid
Fumaric acid (8CI)
INS-297
NSC2752
ethylenedicarboxylic acid
FC 33 (acid)
88XHZ13131
E297
DTXCID601518
Maleic acid-2,3-13C2
E-297
2(TRANS)-BUTENEDIOIC ACID
EC 203-743-0
4-02-00-02202 (Beilstein Handbook Reference)
fum
Maleic-2,3-d2 acid
F0067
FUMARIC ACID (II)
FUMARIC ACID [II]
(E)-2-Butenedioate
Fumaric acid 1000 microg/mL in Acetonitrile:Water
FUMARIC ACID (MART.)
FUMARIC ACID [MART.]
FUMARIC ACID (USP-RS)
FUMARIC ACID [USP-RS]
(2E)-but-2-enedioate
FUMARIC ACID (USP IMPURITY)
FUMARIC ACID [USP IMPURITY]
Donitic acid
but-2-enedioicacid
CAS-110-17-8
trans-1,2-Ethenedicarboxylic acid
MALIC ACID IMPURITY A (EP IMPURITY)
MALIC ACID IMPURITY A [EP IMPURITY]
(E)-1,2-Ethylenedicarboxylic acid
trans-1,2-Ethylenediccarboxylic acid
SODIUM AUROTHIOMALATE IMPURITY B (EP IMPURITY)
SODIUM AUROTHIOMALATE IMPURITY B [EP IMPURITY]
fumarsaure
Allomaleate
Boletate
Lichenate
Acide fumarique
Acido lichenico
fumeric acid
Acido boletico
Acido fumarico
Acidum fumaricum
Acido allomaleico
trans-Butenedioate
NCGC00091192-02
24461-33-4
26099-09-2
Fumaric Acid,(S)
MFCD00002700
trans-2-Butendisaure
trans-2-Butenedioate
2-(E)-Butenedioate
Fumaric acid, 99%
Acido trans butendioico
FUM (CHRIS Code)
trans-Ethylendicarbonsaure
(Trans)-butenedioic acid
Fumaric acid, >=99%
FEMA Number: 2488
bmse000083
D03GOO
FUMARIC ACID [MI]
WLN: QV1U1VQ-T
FUMARIC ACID [FCC]
Futrans-2-Butenedioic Acid
SCHEMBL1177
FUMARIC ACID [FHFI]
FUMARIC ACID [HSDB]
FUMARIC ACID [INCI]
FUMARIC ACID [VANDF]
MLS002454406
1,2-ethylenedicarboxylic acid
2-butenedioic acid, (2E)-
(2E)-2-Butenedioic acid #
S04-0167
FUMARIC ACID [WHO-DD]
CHEMBL503160
FUMARICUM ACIDUM [HPUS]
trans-1,2-Ethylenedicarboxylate
BDBM26122
CHEBI:22958
2-Butenedioic acid (2E-(9CI)
HMS2270C12
Pharmakon1600-01301022
Fumaric acid, >=99.0% (T)
AMY30339
STR02646
Acido trans 1,2-etenedicarbossilico
Tox21_201769
Tox21_302826
2-Butenedioic acid (2E)- (9CI)
Acido trans 1,2-etilendicarbossilico
Fumaric acid, >=99%, FCC, FG
LS-500
NA9126
NSC760395
s4952
AKOS000118896
Fumaric acid, qNMR Standard for DMSO
CCG-266065
CS-W016599
DB01677
HY-W015883
NSC-760395
OR17920
USEPA/OPP Pesticide Code: 051201
NCGC00091192-01
NCGC00091192-03
NCGC00256360-01
NCGC00259318-01
BP-13087
Fumaric acid, tested according to USP/NF
SMR000112117
Fumaric acid, puriss., >=99.5% (T)
EN300-17996
Fumaric acid, Vetec(TM) reagent grade, 99%
1, (E)
C00122
D02308
D85166
Q139857
Fumaric acid, BioReagent, suitable for cell culture
J-002389
Fumarate; 2-Butenedioic acid; Trans-Butenedioic acid
Z57127460
F8886-8257
Fumaric acid, certified reference material, TraceCERT(R)
26B3632D-E93F-4655-90B0-3C17855294BA
Fumaric acid, anhydrous, free-flowing, Redi-Dri(TM), >=99%
Fumaric acid, European Pharmacopoeia (EP) Reference Standard
Fumaric acid, United States Pharmacopeia (USP) Reference Standard
Fumaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material
623158-97-4
Fumaric acid [Wiki]
(2E)-2-Butendisäure [German] [ACD/IUPAC Name]
(2E)-2-Butenedioic acid [ACD/IUPAC Name]
(2E)-But-2-enedioic acid
(E)-1,2-Ethylenedicarboxylic acid
(E)-2-Butenedioic acid
(E)-Butenedioic acid
1,2-Ethenedicarboxylic acid, trans-
110-17-8 [RN]
203-743-0 [EINECS]
2-Butenedioic acid [ACD/IUPAC Name]
2-Butenedioic acid (2E)-
2-Butenedioic acid, (2E)- [ACD/Index Name]
2-Butenedioic acid, (E)-
605763 [Beilstein]
Acide (2E)-2-butènedioïque [French] [ACD/IUPAC Name]
Acidum fumaricum
Butenedioic acid, (E)-
E-2-Butenedioic acid
MFCD00002700 [MDL number]
trans-1,2-ethenedicarboxylic acid
trans-1,2-ethylenedicarboxylic acid
TRANS-2-BUTENEDIOIC ACID
trans-but-2-enedioic acid
trans-Butenedioic acid
(2E)-But-2-enedioate
(E)-2-Butenedioate
(E)-but-2-enedioate
(E)-but-2-enedioic acid
(E)-HO2CCH=CHCO2H
1,2-Ethylenedicarboxylic acid, (E)
2-(E)-Butenedioate
2-(E)-Butenedioic acid
2-Butenedioic acid (E)-
4-02-00-02202 [Beilstein]
605762 [Beilstein]
Allomalenic acid
Boletate
Boletic acid
cis-Butenedioic acid
Fumaric acidmissing
Fumaricum acidum
Fumarsaeure
Kyselina fumarova [Czech]
Lichenate
Lichenic acid (VAN)
phenanthrene-9,10-dione
phenanthrene-9,10-dione;9,10-Phenanthraquinone
QV1U1VQ-T [WLN]
STR02646
trans-1,2-Ethylenedicarboxylate
trans-1,2-Ethylentricarboxylic acid
trans-2-Butenedioate
trans-Butenedioate
延胡索酸 [Chinese]

Fumaric acid is an organic compound with the formula HO2CCH=CHCO2H.
A white solid, fumaric acid occurs widely in nature.
Fumaric Acid has a fruit-like taste and has been used as a food additive.
Fumaric Acid's E number is E297.


CAS Number: 110-17-8
EC Number: 203-743-0
MDL: MFCD00002700
Molecular Formula: C4H4O4 / COOH-CH=CHCOOH


Fumaric acid is an organic compound with the formula HO2CCH=CHCO2H.
A white solid, fumaric acid occurs widely in nature.
Fumaric Acid has a fruit-like taste and has been used as a food additive.


Fumaric Acid's E number is E297.
The salts and esters are known as fumarate.
Fumarate can also refer to the C4H2O2−4 ion (in solution).


Fumaric acid is the trans isomer of butenedioic acid, while maleic acid is the cis isomer.
Fumaric acid appears as a colorless crystalline solid.
Fumaric Acid is used to make paints and plastics, in food processing and preservation, and for other uses.


Fumaric acid is a butenedioic acid in which the C=C double bond has E geometry.
Fumaric Acid is an intermediate metabolite in the citric acid cycle.
Fumaric Acid has a role as a food acidity regulator, a fundamental metabolite and a geroprotector.


Fumaric Acidis a conjugate acid of a fumarate(1-).
Fumaric acid is a metabolite found in or produced by Escherichia coli.
Fumaric acid is a precursor to L-malate in the Krebs tricarboxylic acid cycle.


Fumaric Acid is formed by the oxidation of succinate by succinate dehydrogenase.
Fumarate is converted by fumarase to malate.
A fumarate is a salt or ester of the organic compound fumaric acid, a dicarboxylic acid.


Fumarate has recently been recognized as an oncometabolite.
Fumaric Acid is found in fumitory (Fumaria officinalis), bolete mushrooms (specifically Boletus fomentarius var. pseudo-igniarius), lichen, and Iceland moss.


Human skin naturally produces fumaric acid when exposed to sunlight
Fumarate is also a product of the urea cycle.
When fumaric acid is added to their feed, lambs produce up to 70% less methane during digestion.


Fumaric acid is related to malic acid, and, like malic acid, it is involved in the production of energy (in the form of adenosine triphosphate [ATP]) from food.
The chemical properties of fumaric acid can be anticipated from its component functional groups.


This weak acid, Fumaric Acid, forms a diester, it undergoes additions across the double bond, and it is an excellent dienophile.
Fumaric Acid does not combust in a bomb calorimeter under conditions where maleic acid deflagrates smoothly.
For teaching experiments designed to measure the difference in energy between the cis- and trans- isomers, a measured quantity of carbon can be ground with the subject compound and the enthalpy of combustion computed by difference.


Fumaric Acid or trans-butenedioic acid, is a white crystalline chemical compound widely found in nature.
Fumaric acid is a key intermediate in the tricarboxylic acid cycle for organic acid biosynthesis in humans and other mammals.
Fumaric acid is also an essential ingredient in plant life.


When used as a food additive, the hydrophobic nature of fumaric acid results in persistent, long lasting sourness and flavor impact.
The versatile compound also decreases the pH with minimal added sourness in products with pHs greater than 4.5.
Its low molecular weight gives fumaric acid more buffering capacity than other food acids at pHs near 3.O.


Because of its strength, less fumaric acid is required when compared to other organic food acids, therefore reducing costs per unit weight.
Fumaric Acid is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.


Fumaric acid (trans-2-butenedioic acid) is a multifunctional chemical with a diverse set of end uses, including unsaturated polyester resins (UPR), food and beverages, L-aspartic acid, rosin paper sizes, animal feed, alkyd resins, and pharmaceuticals/ferrous fumarate.
The Fumaric Acidformula, also named as Allomaleic acid formula is discussed in this article.


Fumaric Acid is a dicarboxylic acid and a conjugate acid of fumarate.
The molecular or chemical formula of Fumaric acid is C4H4O4.
Fumaric acid is a precursor to L-malate in the TCA cycle.


Fumaric Acid is generated by oxidizing succinic acid using succinate dehydrogenase.
Fumarate is converted to malate by the enzyme fumarase.
Fumaric acid is a crystalline solid which appears as colourless or white in colour.


Fumaric acid is a dicarboxylic acid.
Fumaric Acid is a precursor to L-malate in the Krebs tricarboxylic acid (TCA) cycle.
Fumaric Acid is formed by the oxidation of succinic acid by succinate dehydrogenase.


Fumarate is converted by the enzyme fumarase to malate.
Fumaric acid has recently been identified as an oncometabolite or an endogenous, cancer causing metabolite.
High levels of this organic acid can be found in tumors or biofluids surrounding tumors.


Its oncogenic action appears to due to its ability to inhibit prolyl hydroxylase-containing enzymes.
In many tumours, oxygen availability becomes limited (hypoxia) very quickly due to rapid cell proliferation and limited blood vessel growth.
The major regulator of the response to hypoxia is the HIF transcription factor (HIF-alpha).


Under normal oxygen levels, protein levels of HIF-alpha are very low due to constant degradation, mediated by a series of post-translational modification events catalyzed by the prolyl hydroxylase domain-containing enzymes PHD1, 2 and 3, (also known as EglN2, 1 and 3) that hydroxylate HIF-alpha and lead to its degradation.


All three of the PHD enzymes are inhibited by fumarate.
Fumaric acid is found to be associated with fumarase deficiency, which is an inborn error of metabolism.
Fumaric Acid is also a metabolite of Aspergillus.


Fumaric Acid belongs to the class of organic compounds known as dicarboxylic acids and derivatives.
These are organic compounds containing exactly two carboxylic acid groups.
Fumaric acid is an organic compound ( this means it consists of carbon).


The chemical formula of fumaric acid is C4H4O4 .
Fumaric Acid is mostly found in its solid state and is white in color.
Fumaric Acid has a fruit-like taste.


Fumaric Acid is also known as Allomaleic acid.
Fumaric Acid is a dicarboxylic acid.
Even the human skin produces fumaric acid when it is exposed to sunlight.


Fumaric Acid is a by-product of the urea cycle in human beings.
The salts and esters of fumaric acid are collectively known as fumarate.
Fumaric and maleic acids were discovered by Braconnet and by Vauquelin separately while they were performing the dry distillation of malic acid in the year 1817.


Fumaric acid (C4H4O4) is an organic acid widely found in nature, and is a component of organic biosynthesis is humans.
Chemically, Fumaric Acid is an unsaturated dicarboxylic acid.
Fumaric Acid exists as white or nearly white crystals, odorless with a very tart taste.


Fumaric acid is generally nontoxic and nonirritant.
Dimethyl fumarate (Tecfidera) is the methyl ester of fumaric acid, and was approved in 2013 for use in multiple sclerosis.
Fumaric Acid is an organic acid that forms part of a number of major biochemical metabolic processes in cells, which means it is already found naturally in wine.


In the winemaking industry, Fumaric Acid is intended to be used on wine as an additive for inhibiting malolactic fermentation.
Fumaric Acid helps not only to preserve malic acid in wines but also to reduce sulphur dioxide levels and inhibit the growth and activity of lactic acid bacteria.
Fumaric Acid comes in the form of a fine, odourless, mixed grain powder.


Fumaric Acid is much less soluble when compared to other organic acids of oenological interest.
Fumaric acid is an organic acid that serves a variety of functional purposes, including enhancing taste, managing pH, reducing hygroscopicity, improving shelf stability, and more.
Fumaric acid is a functional ingredient that is applicable across food, beverage, animal nutrition, industrial, pharmaceutical, and personal care markets.



USES and APPLICATIONS of FUMARIC ACID:
As a food additive, Fumaric Acid is used to impart a tart taste to processed foods.
Fumaric Acid is also used as an antifungal agent in boxed foods such as cake mixes and flours, as well as tortillas.
Fumaric acid is also added to bread to increase the porosity of the final baked product.


Fumaric Acid is used to impart a sour taste to sourdough and rye bread.
In cake mixes, Fumaric Acid is used to maintain a low pH and prevent clumping of the flours used in the mix.
In fruit drinks, Fumaric Acid is used to maintain a low pH which, in turn, helps to stabilize flavor and color.


Fumaric acid also prevents the growth of E. coli in beverages when used in combination with sodium benzoate.
When added to wines, fumaric acid helps to prevent further fermentation and yet maintain low pH and eliminate traces of metallic elements.
In this fashion, Fumaric Acid helps to stabilize the taste of wine.


Fumaric acid can also be added to dairy products, sports drinks, jams, jellies and candies.
Fumaric acid helps to break down bonds between gluten proteins in wheat and helps to create a more pliable dough.
Fumaric acid is used in paper sizing, printer toner, and polyester resin for making molded walls.


Other uses of Fumaric Acid: Fumaric acid is used in the manufacture of polyester resins and polyhydric alcohols and as a mordant for dyes.
Fumaric Acid is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.


Release to the environment of Fumaric Acid can occur from industrial use: manufacturing of the substance, as an intermediate step in further manufacturing of another substance (use of intermediates), for thermoplastic manufacture, of substances in closed systems with minimal release and in the production of articles.


Fumaric Acid is used in the following products: adhesives and sealants, coating products, inks and toners and cosmetics and personal care products.
Other release to the environment of Fumaric Acid is likely to occur from: outdoor use and indoor use as processing aid.
Fumaric Acid can be found in products with material based on: plastic (e.g. food packaging and storage, toys, mobile phones).


Fumaric Acid is used in the following products: laboratory chemicals, adhesives and sealants, plant protection products, inks and toners and pH regulators and water treatment products.
Fumaric Acid is used in the following areas: scientific research and development, building & construction work and agriculture, forestry and fishing.


Fumaric Acid is used for the manufacture of: machinery and vehicles, furniture and electrical, electronic and optical equipment.
Release to the environment of Fumaric Acid can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates).


Fumaric Acid is used in the following products: non-metal-surface treatment products, pH regulators and water treatment products, leather treatment products, plant protection products, polishes and waxes, cosmetics and personal care products, adhesives and sealants, coating products, inks and toners and pharmaceuticals.


Release to the environment of Fumaric Acid can occur from industrial use: formulation of mixtures, in processing aids at industrial sites and in the production of articles.
Other release to the environment of Fumaric Acid is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment).


Other release to the environment of Fumaric Acid is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.
Fumaric Acid is used in the following products: polymers, adhesives and sealants, coating products, pharmaceuticals, inks and toners and laboratory chemicals.


Fumaric Acid has an industrial use resulting in manufacture of another substance (use of intermediates).
Fumaric Acid is used in the following areas: formulation of mixtures and/or re-packaging and scientific research and development.
Fumaric Acid is used for the manufacture of: chemicals.


Release to the environment of Fumaric Acid can occur from industrial use: manufacturing of the substance, in the production of articles, as an intermediate step in further manufacturing of another substance (use of intermediates), for thermoplastic manufacture and of substances in closed systems with minimal release.


Release to the environment of Fumaric Acid can occur from industrial use: as an intermediate step in further manufacturing of another substance (use of intermediates), for thermoplastic manufacture and as processing aid.
Fumaric Acid is used as a seasoning, because E297 is the organic acid sourest taste.


Fumaric Acid is mainly used in the processing of meat products and fish products in food.
Fumaric acid can be used as acidity regulator, acidulant, antioxidant aid, pickling accelerator and spice.
Fumaric Acid has a strong buffering effect to keep the pH of the aqueous solution around 3.0, and plays an important role in inhibiting bacteria and mildew.


Fumaric Acid is widely used to make paints, plastics, in food processing and preserving, etc.
Fumaric Acid is used in the field of medicine and other uses such as mordant for dyes.
The esters of Fumaric acid are used for the treatment of psoriasis due to the antioxidants and anti-inflammation properties.


Fumaric acid is used as a food additive.
Fumaric Acid helps preserve the taste and quality of the food products due to the low water absorption capacity of the Fumaric acid.
Fumaric acid is used by pharmacies to produce ferrous fumarate and alexipharmic.


Fumaric acid is used in the production of Tartaric acid.
One of Fumaric Acid's properties is to inhibit or block malolactic fermentation at a certain concentration.
Fumaric Acid is therefore a tool of choice to limit the use of the SO2 previously used for this purpose.


When used in wine, Fumaric Acid enables you to control malolactic fermentation.
In fact, when added at an early stage after the end of alcoholic fermentation (fructose/glucose under 1 g/L), Fumaric Acid blocks all malolactic fermentation.


Added during malolactic fermentation, Fumaric Acid allows the fermentation to be partially completed.
Fumaric Acid is a tool of great interest when you wish to limit [the use of SO2] or make wines without SO2.
Fumaric Acid is widely used as a food additive.


Fumaric acid has been used in food and beverage products since the 1940s.
Food research shows that fumaric acid can improve quality and reduce the costs of many food and beverage products.
Fumaric Acid is non-hygroscopic (absorbs no moisture).


In the cosmetic industry, Fumaric Acid is used as a bath salt cleaning agent for dentures.
Fumaric Acid also is used in animal feeds.
Fumaric acid is used in oral pharmaceutical formulations and has been used clinically in the treatment of psoriasis.


Fumaric Acid is widely believed to effectively inhibit malolactic fermentation: existing bibliography describes Fumaric Acid as being efficient in preventing its microbiological onset and in blocking it once it has already started.
All of these interesting aspects make Fumaric Acid suitable for all vinification operations in which sulphur levels need to be contained.


For instance, Fumaric Acid is ideal for making sparkling wine bases, but also for making fine white, rosé or red wines, for those seeking the pleasant taste that malic acidity offers.
When dosed as recommended, Fumaric Acid causes a reduction in pH of approximately 1 to 2 tenths, depending on the wine’s buffer capacity, and increases total acidity compared to what would happen if tartaric acid were added.


However, according to current legislation, it is not classified as an acidifier, which means that it can be used even though Fumaric Acid is not included in the relevant register.
The effect of Fumaric Acid persists for as long as the molecule is present in the medium: for example, it has been observed to last for many months when added to wine once the fermentation process is complete, during refinement without Saccharomyces cerevisiae activity.


Before using Fumaric Acid, orientation tests should be carried out in the laboratory in order to be able to predict its effects on the sensory balance of the wine.
Fumaric Acid is the perfect complement in wine production lines for making wines without added sulphur dioxide.


Fumaric Acid is poorly soluble in water; the situation improves slightly in a hydroalcoholic solution and by raising the temperature, but not sufficiently enough.
Consequently, Fumaric Acid is advisable to prepare a solution directly on wine in a 1:10 ratio and to then homogeneously incorporate this preparation into the mass to be treated, without having to prepare a solution in water.


Fumaric acid attenuates the eotaxin-1 expression in TNF-α-stimulated fibroblasts by suppressing p38 MAPK-dependent NF-Κb signaling.
Fumaric acid has recently been identified as an oncometabolite or an endogenous, cancer-causing metabolite.
High levels of Fumaric Acid can be found in tumors or biofluids surrounding tumors.


Fumaric Acid's oncogenic action appears due to its ability to inhibit prolyl Hydroxylase-containing enzymes.
Fumaric acid has been used in food and beverage products for almost a century and is most commonly relied on to improve quality and reduce costs of many food, beverage, and animal feed products.


An effective tool for balancing the pH in food and beverages, fumaric acid controls the impact and intensity of sourness and flavor as well as having an anti-microbial and bactericidal effect.
Fumaric acid is completely non-hygroscopic, keeping powdered mixes from caking and hardening from moisture.


Fumaric Acid is also stronger than other acids, enabling the use of less product to achieve the same results–thereby improving economies by lowering ingredient cost.


-Food uses of Fumaric Acid:
Fumaric acid has been used as a food acidulant since 1946.
Fumaric Acid is approved for use as a food additive in the EU,[6] USA and Australia and New Zealand.

As a food additive, Fumaric Acid is used as an acidity regulator and can be denoted by the E number E297.
Fumaric Acid is generally used in beverages and baking powders for which requirements are placed on purity.
Fumaric acid is used in the making of wheat tortillas as a food preservative and as the acid in leavening.

Fumaric Acid is generally used as a substitute for tartaric acid and occasionally in place of citric acid, at a rate of 1 g of fumaric acid to every ~1.5 g of citric acid, in order to add sourness, similarly to the way malic acid is used.
As well as being a component of some artificial vinegar flavors, such as "Salt and Vinegar" flavored potato chips, Fumaric Acid is also used as a coagulant in stove-top pudding mixes.


-Medicine uses of Fumaric Acid:
Fumaric acid was developed as a medicine to treat the autoimmune condition psoriasis in the 1950s in Germany as a tablet containing 3 esters, primarily dimethyl fumarate, and marketed as Fumaderm by Biogen Idec in Europe.
Biogen would later go on to develop the main ester, dimethyl fumarate, as a treatment for multiple sclerosis.

In patients with relapsing-remitting multiple sclerosis, the ester dimethyl fumarate (BG-12, Biogen) significantly reduced relapse and disability progression in a phase 3 trial.
It activates the Nrf2 antioxidant response pathway, the primary cellular defense against the cytotoxic effects of oxidative stress.



FUNCTIONS AND APPLICATIONS OF FUMARIC ACID:
1. Fumaric Acid used as a seasoning, because E297 is the organic acid sourest taste.
Fumaric Acid three parts are as sour as the five parts of citric acid.

2. Fumaric Acid but also as an antioxidant, mordant (a substance that helps the dye adhere to fabric), and as a buffer (to help maintain a particular acidity or alkalinity).

3. Fumaric Acid is used to lower the pH (acid to make more things, which taste more sour).
This helps to a certain degree of anti-microbial agents, such as better work.
Fumaric Acid itself to kill bacteria.

4. Fumaric Acid break the bread dough the elastic protein gluten of the sulfur-sulfur bond.
This makes the dough more machinable.
Fumaric Acid is in the use of rye bread and yeast, making them more acid.

5. Fumaric Acid combined with leavening agent (carbon dioxide gas produced carbin to make bread rise) to create slow.
Because Fumaric Acid is only dissolved in warm water, leavening action postponed to start baking bread.

6. Fumaric Acid is also used to produce unsaturated polyester resins.



SYNTHESIS AND REACTIONS OF FUMARIC ACID:
Fumaric acid was first prepared from succinic acid.
A traditional synthesis involves oxidation of furfural (from the processing of maize) using chlorate in the presence of a vanadium-based catalyst.
Currently, industrial synthesis of fumaric acid is mostly based on catalytic isomerisation of maleic acid in aqueous solutions at low pH.
Maleic acid is accessible in large volumes as a hydrolysis product of maleic anhydride, produced by catalytic oxidation of benzene or butane.



ALTERNATIVE PARENTS OF FUMARIC ACID:
*Unsaturated fatty acids
*Carboxylic acids
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds



SUBSTITUENTS OF FUMARIC ACID:
*Fatty acyl
*Fatty acid
*Unsaturated fatty acid
*Dicarboxylic acid or derivatives
*Carboxylic acid
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Organooxygen compound
*Carbonyl group
*Aliphatic acyclic compound



BIOSYNTHESIS AND OCCURRENCE OF FUMARIC ACID:
Fumaric Acid is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase.
Fumaric Acid is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid.
In Fumaric Acid the carboxylic acid groups are trans (E) and in maleic acid they are cis (Z).



RELATED CARBOXYLIC ACIDS OF FUMARIC ACID:
*Maleic acid
*Succinic acid
*Crotonic acid



PREPARATION METHOD OF FUMARIC ACID:
Fumaric acid is produced by the isomerization of maleic acid.
In this reaction catalyst such as mineral, and acid is used.
Fumaric acid can be prepared by heating dilute Bromo succinic Acid in the presence of KOH.
Fumaric acid can be prepared by reduction of tartaric acid in presence of phosphorus and iodine.
Fumaric acid can be prepared by heating bromosuccinic acid with water.
Fumaric Acid can be prepared by heating Maleic acid above 200 0 C.



STRUCTURE OF FUMARIC ACID:
Fumaric Acid is made up of Carbon, Hydrogen, and oxygen.
The chemical formula fumaric acid is C4H4O4 .
Fumaric Acid is mostly found in its solid state and is white in color.

Fumaric Acid is also known as Allomaleic acid.
Fumaric Acid is a dicarboxylic acid.
The IUPAC name of Fumaric acid is (E)-Butenedioic acid.

Fumaric acid is the trans-isomer of butenedioic acid.
Fumaric Acid has a Carbon-carbon double bond.
The geometry of this molecular is E.
The molecular weight of Fumaric acid is 116 amu.



RELATED COMPOUNDS OF FUMARIC ACID:
*Fumaryl chloride
*Fumaronitrile
*Dimethyl fumarate
*Ammonium fumarate
*Iron(II) fumarate



PHYSICAL PROPERTIES OF FUMARIC ACID:
Fumaric Acid mostly appears as a white-colored solid.
Fumaric Acid has a fruit-like odor.
The molecular weight of Fumaric acid is 116 amu.

Fumaric acid is Combustible but it is difficult to start a fire.
Fumaric acid undergoes sublimation at 200 C.
The melting point of Fumaric acid is 572 to 576 °F.
Chemical Properties of Fumaric Acid

Fumaric acid is soluble in ethanol and concentrated sulfuric acid.
It is soluble in alcohol but is insoluble in benzene, water, and chloroform.
The capacity of Fumaric Acid to absorb atmospheric moisture is very less.
The pH of Fumaric acid is 3.19

When Fumaric acid is heated in presence of Bayers reagent it gives rise to Racemic Tartaric Acid.
Fumaric Acid on Bromination gives 2,3-dibromosuccinic acid.
When Fumaric acid is heated in a closed vessel with water at a temperature of almost 150 – 170 °C it produces DL-malic acid.
When Fumaric acid and methanol are heated in the presence of Sulfuric acid it gives rise to Dimethyl fumarate.



WHAT ARE FUMARIC ACID ESTERS?
The fumaric acid esters (FAE) monoethyl fumarate (MEF) and dimethyl fumarate (DMF) are chemical compounds derived from the base compound fumaric acid.
Fumaric acid is a food additive commonly found in sweets and cakes. In this chemical state, fumaric acid is poorly absorbed and passes straight through the body without causing any effects.

On the other hand, fumaric acid esters are potent chemicals or drugs that have been used to treat psoriasis for over 30 years.
However, it is only within the last decade that serious clinical research has been carried out to determine their use, effectiveness and safety in the treatment of psoriasis and other skin conditions.

It is important to emphasise the difference between fumaric acid and fumaric acid esters. Fumaric acid formulations are available as health supplements and often marketed as a natural alternative medicine to treat psoriasis.
They are poorly absorbed by the gut and excreted via urine without having any therapeutic effect whatsoever.



WHAT IS THE HISTORY OF FUMARIC ACID ESTERS?
The use of fumaric acid esters in the treatment of psoriasis was first introduced in the late 1950s by the German chemist Schweckendiek.
A standardised fumaric acid protocol for psoriasis was developed and used FAEs both orally and topically (ointment and bathing solution).
Results were promising but were associated with serious side effects.

At that time it was thought that psoriasis was caused by a biochemical defect of the citric acid (Krebs) cycle, of which fumaric acid plays a role.
Although the mode of action of FAEs and their place in psoriasis therapy remains unclear, evidence suggests that it has nothing to do with the Krebs cycle and the major active compound appears to be dimethyl fumarate (DMF).
This is thought to work by correcting the immunological imbalance that exists in psoriasis (shifting from a Th1 pattern of immune response to a Th2 one).



WHO USES FUMARIC ACID ESTERS?
Fumaric acid esters have been used to treat severe psoriasis in northern Europe for over 20 years.
Many recent studies have shown that FAEs is an effective therapy in patients with severe psoriasis who have tried and failed conventional psoriasis treatments.

Patients tolerating FAE therapy can expect a 75% improvement in their psoriasis in four months.
Also, FAEs are being used in combination with second-line drugs such as ciclosporin, methotrexate and hydroxyurea for an additional benefit or to facilitate dose reduction of the second line agent.



PHYSICAL and CHEMICAL PROPERTIES of FUMARIC ACID:
Molecular Weight: 116.07 g/mol
XLogP3: -0.3
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 2
Exact Mass: 116.01095860 g/mol
Monoisotopic Mass: 116.01095860 g/mol
Topological Polar Surface Area: 74.6Ų
Heavy Atom Count: 8
Formal Charge: 0
Complexity: 119
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 1
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Molecular Weight: 116.07
Melting Point: 287 °C
Boiling Point: 156 °C
Physical state: solid
Color: No data available
Odor: No data available
Melting point/freezing point:
Melting point/range: 298 - 300 °C


Initial boiling point and boiling range: 290 °C at 1.013 hPa - (sublimed)
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: 273 °C - DIN 51758
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available
Density: 1,64 g/cm3 at 20 °C
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Appearance: white colorless crystalline powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Melting Point: 298.00 to 300.00 °C. @ 760.00 mm Hg
Boiling Point: 156.00 °C. @ 1.70 mm Hg
Vapor Pressure: 0.000005 mmHg @ 25.00 °C. (est)

CAS number: 110-17-8
EC index number: 607-146-00-X
EC number: 203-743-0
Hill Formula: C₄H₄O₄
Chemical formula: HOOCCHCHCOOH
Molar Mass: 116.07 g/mol
HS Code: 2917 19 80
Boiling point: 290 °C (1013 hPa) (sublimed)
Density: 1.64 g/cm3 (20 °C)
Flash point: 273 °C
Ignition temperature: 375 °C
Melting Point: 287 °C
pH value: 2.1 (4.9 g/l, H₂O, 20 °C)
Vapor pressure: Solubility: 4.9 g/l
Chemical formula: C4H4O4
Molar mass: 116.072 g·mol−1
Appearance: White solid
Density: 1.635 g/cm3
Melting point: 287 °C (549 °F; 560 K)
Solubility in water: 4.9 g/L at 20 °C
Acidity (pKa): pka1 = 3.03, pka2 = 4.44 (15 °C, cis isomer)
Magnetic susceptibility (χ): −49.11·10−6 cm3/mol
Dipole moment: non zero

Flash Point: > 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 0.460
Soluble in:
alcohol
oils, slightly
water, 1.042e+005 mg/L @ 25 °C (est)
water, 7000 mg/L @ 25 °C (exp)
Chemical Formula: C4H4O4
Average Molecular Weight: 116.0722
Monoisotopic Molecular Weight: 116.010958616
IUPAC Name: (2E)-but-2-enedioic acid
Traditional Name: fumaric acid
CAS Registry Number: 110-17-8
SMILES: OC(=O)\C=C\C(O)=O
InChI Identifier: InChI=1S/C4H4O4/c5-3(6)1-2-4(7)8/h1-2H,(H,5,6)(H,7,8)/b2-1+
InChI Key: VZCYOOQTPOCHFL-OWOJBTEDSA-N
Molar Weight: 116.07 g/mol
Melting Point: 287.0°C
Boiling Point: 522 °C
Flash Point: 230.0°C
Min. Purity Spec: 99% (HPLC)
Physical Form (at 20°C): Solid
Melting Point: 131-133°C

Density: 1.6
Long-Term Storage: Store long-term in a cool, dry place
Water Solubility: 24.1 g/L
logP: 0.21
logP: -0.041
logS: -0.68
pKa (Strongest Acidic): 3.55
Physiological Charge: -2
Hydrogen Acceptor Count: 4
Hydrogen Donor Count: 2
Polar Surface Area: 74.6 Ų
Rotatable Bond Count: 2
Refractivity: 24.61 m³·mol⁻¹
Polarizability: 9.35 ų
Number of Rings: 0
Bioavailability: 1
Rule of Five: Yes
Ghose Filter: Yes
Veber's Rule: Yes
MDDR-like Rule: Yes
Chemical formula: C4H4O4
Molecular weight: 116.072 g/mol
Density: 1.635 g/cm3
Boiling point: White solid
Melting point: 287 °C

Chemical formula: C4H4O4
(COOH)CH=CH(COOH)
Molar mass: 116.072 g/mol
Odor: Odorless
Density: 1.635 g/cm3 (20 °C)
Melting point: 287 °C (549 °F; 560 K) (decomposition)
Boiling point: Decomposes
Solubility in water:
0.49 g/100 ml (20 °C)
0.70 g/100 ml (25 °C)
1.07 g/100 ml (40 °C)
2.40 g/100 ml (60 °C)
9.80 g/100 ml (100 °C)
Solubility: Soluble in alcohols
Solubility in acetone: 1.29 g/100 ml (20 °C)
1.72 g/100 ml (29.7 °C)
Solubility in benzene: 0.003 g/100 ml (25 °C)
Solubility in carbon tetrachloride: 0.027 g/100 ml (25 °C)
Solubility in chloroform: 0.02 g/100 ml (25 °C)
Solubility in diethyl ether: 1.01 g/100 ml (25 °C)
Vapor pressure: 1.54·10-4 mmHg at 25 °C
Acidity (pKa): pKa1= 3.03
pKa2= 4.44
Thermochemistry
Std molar entropy (So298): 168 J·mol−1·K−1
Std enthalpy of formation (ΔfHo298): -811.7 kJ/mol

Melting Point: 295.0°C to 300.0°C
Color: White
Density: 1.6200g/mL
Flash Point: 230°C
Infrared Spectrum: Authentic
Linear Formula: HO2CCH=CHCO2H
Beilstein: 02, IV, 2202
Fieser: 05,319
Merck Index: 15, 4316
Specific Gravity: 1.62
Solubility Information: Solubility in water: 6.3g/l (25°C).
Other solubilities: 0.72g/100g ether (25°C)- 1.72g/100g acetone,
(30°C)- 5.76g/100 g 95% alcohol (30°C),
practically insoluble in chloroform,carbon tetra-,chloride and benzene
IUPAC Name: (2E)-but-2-enedioic acid
Formula Weight: 116.07
Percent Purity: 99+%
Physical Form: Fine Crystalline Powder
Chemical Name or Material: Fumaric acid



FIRST AID MEASURES of FUMARIC ACID:
-Description of first-aid measures:
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Rresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed:
No data available



ACCIDENTAL RELEASE MEASURES of FUMARIC ACID:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Take up dry.
Dispose of properly.


FIRE FIGHTING MEASURES of FUMARIC ACID:
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.



EXPOSURE CONTROLS/PERSONAL PROTECTION of FUMARIC ACID:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use Safety glasses.
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Body Protection:
protective clothing
-Control of environmental exposure:
Do not let product enter drains.



HANDLING and STORAGE of FUMARIC ACID:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.



STABILITY and REACTIVITY of FUMARIC ACID:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Incompatible materials:
No data available



SYNONYMS:
fumaric acid
110-17-8
2-Butenedioic acid
trans-Butenedioic acid
Allomaleic acid
fumarate
Lichenic acid
Boletic acid
Tumaric acid
(2E)-but-2-enedioic acid
trans-1,2-Ethylenedicarboxylic acid
Allomalenic acid
But-2-enedioic acid
trans-2-Butenedioic acid
(E)-2-Butenedioic acid
Fumaricum acidum
2-Butenedioic acid, (E)-
Kyselina fumarova
Butenedioic acid
2-Butenedioic acid (E)-
USAF EK-P-583
Butenedioic acid, (E)-
FEMA No. 2488
(2E)-2-butenedioic acid
Caswell No. 465E
FEMA Number 2488
NSC-2752
trans-butenedioic acid
Boletic acid
Bbut-2-enedioic acid
Butene dioic acid
Butenedioic acid
1,2-ethylene dicarboxylic acid
Alpha,beta- ethylene-1,2-dicarboxylic acid
1,2-ethylenedicarboxylic acid
Lichenic acid
allo maleic acid
allo-maleic acid
allo-malenic acid
Tumaric acid
1,2-Ethenedicarboxylic acid, trans-
Allomaleic acid
Tumaric acid
2-Butenedioic acid
trans-Butenedioic acid
Allomaleic acid
Boletic acid
Lichenic acid
Boletic acid
Allomaleic acid
Trans-butenedioic acid
Trans-1,2-Ethylenedicarboxylic acid
2 - Butenedioic Acid
Allomaleic Acid
Boleic Acid
E 297
Lichenic Acid
trans - Butenedioic Acid
Trans Isomer of Maleic Acid
(2E)-2-Butenedioic acid
(2E)-But-2-enedioate
(2E)-But-2-enedioic acid
(E)-2-Butenedioate
(E)-2-Butenedioic acid
(E)-2-butenedioic acid, ion(2-)
(E)-HO2CCH=CHCO2H
1, 2-Ethenedicarboxylic acid, trans-
1,2-Ethenedicarboxylic acid, trans-
1,2-Ethylenedicarboxylic acid, (E)
2-(E)-Butenedioate
2-(E)-Butenedioic acid
2-butenedioic acid
2-Butenedioic acid (E)-
2-Butenedioic acid, (E)-
Allomaleate
Allomaleic acid
Boletate
Boletic acid
Butenedioic acid, (E)-
Fumarate
Fumaric acid
Kyselina fumarova
Lichenate
Lichenic acid
sodium fumarate
trans-1,2-Ethylenedicarboxylate
trans-1,2-Ethylenedicarboxylic acid
trans-2-Butenedioate
trans-2-Butenedioic acid
trans-Butenedioate
trans-Butenedioic acid
Tumaric acid
e297
Fumarsaeure
trans-But-2-enedioic acid
(2E)-2-Butenedioate
trans-But-2-enedioate
FC 33
Furamag
Mafusol
Fumarsaeure
Allomaleic-acid
Boletic-acid
Lichenic acid (VAN)
2-Butenedioic acid (2E)-
1,2-Ethylenedicarboxylic acid, (E)
CCRIS 1039
HSDB 710
2-(E)-Butenedioic acid
Kyselina fumarova [Czech]
trans-but-2-enedioic acid
(E)-but-2-enedioic acid
U-1149
ammonium fumarate
(E)-Butenedioic acid
1,2-Ethenedicarboxylic acid, trans-
EPA Pesticide Chemical Code 051201
AI3-24236
6915-18-0
EINECS 203-743-0
fumarate, 10
BRN 0605763
Fumaric acid (NF)
Fumaric acid [NF]
INS NO.297
DTXSID3021518
UNII-88XHZ13131
CHEBI:18012
E-2-Butenedioic acid
Fumaric acid (8CI)
INS-297
NSC2752
ethylenedicarboxylic acid
FC 33 (acid)
88XHZ13131
E297
DTXCID601518
Maleic acid-2,3-13C2
E-297
2(TRANS)-BUTENEDIOIC ACID
EC 203-743-0
4-02-00-02202 (Beilstein Handbook Reference)
fum
Maleic-2,3-d2 acid
F0067
FUMARIC ACID (II)
FUMARIC ACID [II]
(E)-2-Butenedioate
Fumaric acid 1000 microg/mL in Acetonitrile:Water
FUMARIC ACID (MART.)
FUMARIC ACID [MART.]
FUMARIC ACID (USP-RS)
FUMARIC ACID [USP-RS]
(2E)-but-2-enedioate
FUMARIC ACID (USP IMPURITY)
FUMARIC ACID [USP IMPURITY]
Donitic acid
but-2-enedioicacid
CAS-110-17-8
trans-1,2-Ethenedicarboxylic acid
MALIC ACID IMPURITY A (EP IMPURITY)
MALIC ACID IMPURITY A [EP IMPURITY]
(E)-1,2-Ethylenedicarboxylic acid
trans-1,2-Ethylenediccarboxylic acid
SODIUM AUROTHIOMALATE IMPURITY B (EP IMPURITY)
SODIUM AUROTHIOMALATE IMPURITY B [EP IMPURITY]
fumarsaure
Allomaleate
Boletate
Lichenate
Acide fumarique
Acido lichenico
fumeric acid
Acido boletico
Acido fumarico
Acidum fumaricum
Acido allomaleico
trans-Butenedioate
NCGC00091192-02
24461-33-4
26099-09-2
Fumaric Acid,(S)
MFCD00002700
trans-2-Butendisaure
trans-2-Butenedioate
2-(E)-Butenedioate
Fumaric acid, 99%
Acido trans butendioico
FUM (CHRIS Code)
trans-Ethylendicarbonsaure
(Trans)-butenedioic acid
Fumaric acid, >=99%
FEMA Number: 2488
bmse000083
D03GOO
FUMARIC ACID [MI]
WLN: QV1U1VQ-T
FUMARIC ACID [FCC]
Futrans-2-Butenedioic Acid
SCHEMBL1177
FUMARIC ACID [FHFI]
FUMARIC ACID [HSDB]
FUMARIC ACID [INCI]
FUMARIC ACID [VANDF]
MLS002454406
1,2-ethylenedicarboxylic acid
2-butenedioic acid, (2E)-
(2E)-2-Butenedioic acid #
S04-0167
FUMARIC ACID [WHO-DD]
CHEMBL503160
FUMARICUM ACIDUM [HPUS]
trans-1,2-Ethylenedicarboxylate
BDBM26122
CHEBI:22958
2-Butenedioic acid (2E-(9CI)
HMS2270C12
Pharmakon1600-01301022
Fumaric acid, >=99.0% (T)
AMY30339
STR02646
Acido trans 1,2-etenedicarbossilico
Tox21_201769
Tox21_302826
2-Butenedioic acid (2E)- (9CI)
Acido trans 1,2-etilendicarbossilico
Fumaric acid, >=99%, FCC, FG
LS-500
NA9126
NSC760395
s4952
AKOS000118896
Fumaric acid, qNMR Standard for DMSO
CCG-266065
CS-W016599
DB01677
HY-W015883
NSC-760395
OR17920
USEPA/OPP Pesticide Code: 051201
NCGC00091192-01
NCGC00091192-03
NCGC00256360-01
NCGC00259318-01
BP-13087
Fumaric acid, tested according to USP/NF
SMR000112117
Fumaric acid, puriss., >=99.5% (T)
EN300-17996
Fumaric acid, Vetec(TM) reagent grade, 99%
C00122
D02308
D85166
Q139857
Fumaric acid, BioReagent, suitable for cell culture
J-002389
Fumarate
2-Butenedioic acid
Trans-Butenedioic acid
Z57127460
F8886-8257
Fumaric acid, certified reference material, TraceCERT(R)
26B3632D-E93F-4655-90B0-3C17855294BA
Fumaric acid, anhydrous, free-flowing, Redi-Dri(TM), >=99%
Fumaric acid, European Pharmacopoeia (EP) Reference Standard
Fumaric acid, United States Pharmacopeia (USP) Reference Standard
Fumaric Acid, Pharmaceutical Secondary Standard; Certified Reference Material
623158-97-4
2-Butenedioic acid (E)-
trans-Butenedioic Acid
trans-1,2-Ethylenedicarboxylic Acid
Allomaleic acid
Boletic acid
Lichenic acid
Tumaric acid
(E)-2-Butenedioic acid
(E)-HO2CCH=CHCO2H
Butenedioic acid, (E)-
NSC-2752
U-1149
USAF EK-P-583
1,2-Ethenedicarboxylic acid, trans-
1,2-Ethylenedicarboxylic acid, (E)
2-Butenedioic acid (2E)-
(2E)-But-2-enedioic acid
Fumaric acid
trans-1,2-Ethylenedicarboxylic acid
2-Butenedioic acid
trans-Butenedioic acid
Allomaleic acid
Boletic acid
Donitic acid
Lichenic acid
ALLOMALEIC ACID
BOLETIC ACID
(E)-BUTENEDIOIC ACID
(E)-1,2-ETHYLENEDICARBOXYLIC ACID
(2E)-2-Butenedioic acid
(e)-2-Butenedioic acid
e297
Fumarsaeure
trans-1,2-Ethylenedicarboxylic acid
trans-But-2-enedioic acid
trans-Butenedioic acid
(2E)-2-Butenedioate
(e)-2-Butenedioate
trans-1,2-Ethylenedicarboxylate
trans-But-2-enedioate
trans-Butenedioate
Fumarate
(2E)-But-2-enedioate
(2E)-But-2-enedioic acid
2-(e)-Butenedioate
2-(e)-Butenedioic acid
Allomaleate
Allomaleic acid
Boletate
Boletic acid
FC 33
Lichenate
Lichenic acid
trans-2-Butenedioate
trans-2-Butenedioic acid
Furamag
Mafusol
Fumaric acid
(2E)-But-2-enedioic acid
2-Butenedioic acid
Allomaleic acid
Boletic acid
Donitic acid
E297
Lichenic acid
trans-1,2-Ethylenedicarboxylic acid
trans-Butenedioic acid