1-AMINO-2-PROPANOL

CAS: 78-96-6 FLAVORING AGENT OR ADJUVANT

1-AMINO-2-PROPANOL is an organic amino alcohol used in flavoring or as an adjuvant and has been evaluated by international expert committees for use in flavors with a JECFA number.

What It Is

1-AMINO-2-PROPANOL (CAS 78-96-6) is a small organic compound belonging to the alkanolamine class of chemicals, characterized by both an amino group and a hydroxyl group on a three-carbon backbone. In chemical databases and scientific resources, this compound is often described as a colorless liquid with a slight ammonia-like odor and is part of a broader class of molecules referred to as amino alcohols. It is used industrially and chemically in diverse roles and has been evaluated by flavor and food additive expert committees for its specification in flavoring applications under the JECFA number 1591. The presence of both functional groups confers versatility in how the molecule interacts with other food components and flavor compounds, which underpins its designation in the flavoring agent or adjuvant technical function category. Its molecular structure consists of a three-carbon chain with a primary amine and a secondary alcohol moiety, making it soluble in water and miscible with many polar solvents. Because of these properties, it behaves as a small, reactive organic compound rather than a large polymer or large biomolecule. Other names for the compound, including monoisopropanolamine and isopropanolamine, reflect different naming conventions from organic chemistry and industrial contexts. In food science contexts, it may be referenced by its JECFA listing or FEMA number when used in flavoring applications as part of compound mixtures or functions within complex formulas. Although 1-AMINO-2-PROPANOL is not one of the most common flavoring agents in everyday food products, its classification as a flavoring adjuvant indicates that when used, it contributes to or enhances flavor performance in formulated products. In regulatory classifications where listed, specifications for purity and identity are typically considered in evaluating its safety and suitability for use.

How It Is Made

The production of 1-AMINO-2-PROPANOL involves standard organic synthesis techniques that take advantage of reactions between simple precursors. One common industrial route begins with the base chemical epichlorohydrin or propylene oxide, which undergoes nucleophilic attack by ammonia or ammonium derivatives to yield an intermediate. This intermediate is then subjected to controlled reaction conditions, including temperature and pressure, to favor the formation of the amino alcohol rather than byproducts. The result is a mixture of alkanolamines from which 1-AMINO-2-PROPANOL can be isolated and purified through techniques like distillation. Chemical inventories and synthesis descriptions note that adjusting the feed ratios and reaction conditions can influence the relative proportions of mono-, di-, and tri-alkanolamine products obtained in the reaction. Purification of the mono-alkanolamine product typically involves fractional distillation under reduced pressure to minimize degradation and to achieve the specified purity needed for flavor applications or other specialized uses. Because 1-AMINO-2-PROPANOL has both an amine and an alcohol functional group, care is taken to manage side reactions such as dehydration or salt formation during synthesis, and robust quality control steps are used to confirm identity and purity. The chemistry of this compound and similar amino alcohols has been studied extensively in industrial chemistry settings, though production processes vary depending on intended use, regulatory standards, and purity requirements. In academic contexts, structural and physical properties, such as hydrogen bonding behavior, have been examined using spectroscopy and other analytical techniques to better understand intermolecular interactions relevant to practical applications.

Why It Is Used In Food

In food science and flavor formulation, compounds like 1-AMINO-2-PROPANOL may serve as functional ingredients that assist in modifying, stabilizing, or enhancing flavor profiles. Its classification as a flavoring agent or adjuvant reflects a role in modulating other flavor components rather than imparting a strong taste of its own. The presence of both amine and alcohol functional groups allows it to interact with a range of organic molecules, which can influence solubility, volatility, and the perception of other flavor compounds. Flavor chemists consider properties like polarity, volatility, and molecular interactions when selecting adjuvants for specific applications. Amino alcohols like 1-AMINO-2-PROPANOL can assist in balancing the release of volatile compounds or in improving the compatibility of flavor mixtures with product matrices. For example, in complex beverage or confectionary systems, an adjuvant may help ensure that fruity, floral, or sweet notes are perceived more consistently across different formulations or storage conditions. While the compound itself is not a primary flavor contributor like sugars or acids, its function in facilitating the performance of other ingredients in a formula can be critical. It may be incorporated into flavor concentrates, seasonings, or other ingredient blends where nuanced modulation of aroma or taste is desired. The regulatory designation of flavoring agent or adjuvant underscores the fact that its use is intended to influence sensory properties in conjunction with other flavor compounds rather than to serve as a standalone flavor.

Adi Example Calculation

Because there is no specific numeric ADI established and published for 1-AMINO-2-PROPANOL in authoritative regulatory documents, a direct illustrative calculation for daily intake cannot be presented with confidence. An ADI example calculation typically demonstrates how a hypothetical ADI value would be used to estimate allowable intake for individuals of different body weights. However, in the absence of an established ADI, this section cannot provide a meaningful example. Generally, when an ADI is established for a substance, it is expressed in milligrams per kilogram of body weight per day (mg/kg bw/day). An illustrative calculation might take the ADI and multiply it by a hypothetical body weight to determine an allowable daily intake amount. Without a published numeric ADI for 1-AMINO-2-PROPANOL, regulatory and safety guidance emphasizes that usage levels in food and flavor systems remain within technical necessity and comply with applicable regulations and specifications.

Safety And Health Research

Safety assessments of compounds like 1-AMINO-2-PROPANOL focus on toxicology endpoints including acute toxicity, irritation potential, and metabolism. Chemical safety resources indicate that in industrial contexts, the compound can exhibit irritation to skin and eyes at higher concentrations and that appropriate handling measures are necessary for occupational safety. Toxicological data derived from animal studies provide context for hazard identification, though they do not directly translate into acceptable exposure levels in food applications. International expert committees such as JECFA evaluate the available scientific literature and experimental data to determine whether an additive can be specified for use. In the case of 1-AMINO-2-PROPANOL, the existence of a JECFA specification means that the compound’s identity and quality parameters have been described, but it does not in itself confer a direct indication of acceptable intake without a documented toxicological evaluation and established acceptable daily intake (ADI). Without explicit numeric ADI values published for this compound, health research assessments emphasize cautious and minimal use guided by technical necessity and compliance with regulatory frameworks. Regulatory bodies also consider potential metabolic pathways, where compounds may be broken down into common metabolites or excreted. Scientific review of such metabolic behavior and toxicological studies informs decisions about safety. Publications on analytical characterization and structural behavior contribute to understanding how the compound interacts with biological systems, but formal risk assessments and controlled exposure studies are the basis for establishing safety parameters in consumer products.

Regulatory Status Worldwide

The regulatory status of 1-AMINO-2-PROPANOL varies by jurisdiction and context of use. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated the compound and assigned it a JECFA number of 1591, indicating that it has been reviewed and specified for use in flavorings or related applications. The JECFA specification page provides detailed identity requirements and physical‑chemical properties, which serve as an authoritative reference for regulatory compliance and quality standards (see sources). In the United States, a search of the FDA Substances Added to Food database does not currently yield a direct food additive listing for 1-AMINO-2-PROPANOL, and it is not explicitly identified in primary food additive regulations under 21 CFR Parts 170 through 189 for direct ingestion purposes. However, regulatory references such as 21 CFR 175.105, 176.170, 176.180, and 176.210 relate to indirect food additives, including adhesives and components of paper and paperboard that may contact food under regulated conditions, rather than direct flavoring usage. These sections define permitted substances and conditions of use for indirect food contact applications, which may encompass chemicals used in packaging materials rather than as ingredients in food products. In the European Union, food additive regulations assign E‑numbers to approved additives; 1-AMINO-2-PROPANOL does not have a specific E‑number, indicating that it has not been classified as a permitted food additive under the EU food additive framework. National and regional authorities may have additional listings or specifications for its use in flavoring libraries or food processing contexts. As with all compounds evaluated for food use, compliance with applicable limits and specifications is necessary when included in formulations.

Taste And Functional Properties

1-AMINO-2-PROPANOL itself does not have a strong, distinct taste profile that consumers would recognize in food products; rather, its contribution to flavor systems comes through its interactions with other molecules. Because it contains both an amine group and a hydroxyl group, it is polar and can interact with water and other polar ingredients in food matrices. This polarity also affects how the compound behaves under different pH conditions and temperatures, which in turn influences the solubility and release characteristics of co‑formulated flavor compounds. From a functional perspective, compounds in this chemical class are often characterized by good solubility in aqueous and polar phases, which allows them to be incorporated into solutions and emulsions with relative ease. In formulated products, an ingredient like 1-AMINO-2-PROPANOL can help balance the distribution of flavor molecules between phases and support the overall stability of the product. Heat stability varies by compound, and while amino alcohols are not typically volatile like small esters or aldehydes, their interaction with other ingredients, such as acids or aldehydes, can influence thermal stability and flavor retention. The sensory perceptibility of such an ingredient on its own is generally low compared with primary flavor compounds. Instead, its functional properties are valued in how they enable other ingredients to deliver consistent sensory experiences. These properties include miscibility with water and polar solvents, moderate reactivity that does not directly contribute off‑notes at low usage levels, and the potential to influence the physical behavior of flavor emulsions or solutions.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific estimate of the amount of a substance that can be ingested every day over a lifetime without appreciable health risk, based on toxicological data and safety factors. ADIs are established by expert committees such as JECFA or EFSA when sufficient data are available. In the case of 1-AMINO-2-PROPANOL, while it has been evaluated and has a JECFA number assigned, available authoritative documentation does not currently specify a numeric ADI value. This absence means that a formal ADI has not been published in widely accessible regulatory documents. Explaining the concept of an ADI helps readers understand that the presence of a compound in food or flavor systems is managed with safety considerations in mind. When an ADI is established, it reflects an extensive review of toxicology studies, often including chronic exposure data, reproductive and developmental studies, and other endpoints. Expert committees apply safety factors to account for uncertainties and ensure that actual human exposures remain well below levels associated with adverse effects observed in experimental systems. For compounds without a published ADI, regulatory frameworks rely on specifications, purity criteria, and context of use to guide safe application in food technology. Consumers and formulators should understand that an ADI is not a recommendation for intake, but rather a benchmark for risk assessment and regulatory compliance when such data are available.

Comparison With Similar Additives

When considering how 1-AMINO-2-PROPANOL compares with other flavoring agents or adjuvants, it is useful to look at structural and functional analogs that share some chemical features. Amino alcohols like aminomethyl propanol are also used as buffering agents or functional ingredients in various formulations. Such compounds, while structurally related, differ in how they interact with flavor systems and food matrices. Other small functional additives like glycine or alanine may serve as flavor enhancers, contributing to umami or sweet notes, but they differ significantly in sensory profile and regulatory status. Compounds such as ethanolamine derivatives are used in technical applications, including emulsification or pH adjustment, but do not contribute primary flavor notes themselves. The comparison highlights that compounds classified as flavoring adjuvants often play supporting roles dictated by polarity, solubility, and interaction with other flavor molecules rather than direct sensory impact. Regulatory acceptance, safety data availability, and use context differentiate one additive from another, guiding formulators in selecting suitable ingredients based on both functional and compliance considerations.

Common Food Applications Narrative

In practical food and beverage applications, 1-AMINO-2-PROPANOL is not typically used as a direct flavoring in consumer products at significant levels, but rather as part of flavoring libraries or adjuvant systems leveraged by professional flavorists. Within complex formulations, it may be employed in conjunction with other flavor compounds to help achieve a desired sensory profile. For example, in beverage concentrates, dairy analogs, baked goods systems, or seasoning blends, flavor chemists might select specific adjuvants to assist with volatility control or solubility of aromatic compounds. In beverage flavor systems, amino alcohols can play a supporting role in ensuring that fruity or citrus top notes are released in a balanced way during consumption. In savory seasoning blends, they may assist in integrating spicy or umami components without dominating the overall flavor balance. Because the compound can have effects on how free‑volatiles partition in a product matrix, its inclusion is typically determined by technical necessity and expertise rather than consumer recognition. It is important to note that usage levels, if any, are very low and guided by regulatory specifications or expert recommendations rather than large‑scale direct inclusion in retail food products. Flavor houses maintain proprietary libraries of components and use them based on sensory testing, formulation goals, and compliance with applicable regulations. Ingredient suppliers and food researchers often evaluate such compounds in model systems to understand their behavior before inclusion in commercial formulations.

Safety & Regulations

FDA

  • Notes: No direct FDA food additive approval listing found; listed for indirect contact use in some packaging regulations.

EFSA

  • Notes: No EFSA E number or published ADI available.

JECFA

  • Year: 2005
  • Notes: JECFA specification exists but no numeric ADI is provided in available documents.
  • Ins Number: 1591

Sources

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