3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE

CAS: 1093200-92-0 FLAVORING AGENT OR ADJUVANT

3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE (CAS 1093200-92-0) is a synthetic flavoring agent used in food applications, evaluated by the Joint FAO/WHO Expert Committee on Food Additives as a flavouring agent with no safety concern at current intake levels.

What It Is

3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE is a defined chemical substance identified by CAS number 1093200-92-0 used in food systems as a flavouring agent or adjuvant. The structure of this compound incorporates a benzothiadiazine core with an oxy-linked amide side chain, and it functions in formulations to contribute to specific sensory properties in complex flavour blends. Chemically, it belongs to a class of organic compounds characterized by the presence of both amino and sulfone functional groups attached to a polycyclic heterocycle, conferring specific interaction potential with flavour receptor proteins. Because it is engineered for performance in low concentrations relative to bulk food ingredients, its classification as a flavouring agent or adjuvant reflects its role in enhancing or modifying aroma and taste perception in food and beverage matrices. Many such compounds are evaluated for safety and efficacy prior to food use by regulatory bodies, and this ingredient has been subject to international expert review. The term "adjuvant" in this context refers to its ability to support or modulate the perception of certain flavour notes when combined with other ingredients.

How It Is Made

The manufacturing of this compound typically involves organic synthesis pathways starting from readily available chemical precursors that introduce the benzothiadiazine ring system and append the desired amide-linked side chain. In a general high-level synthetic approach, an appropriately substituted benzothiadiazine intermediate is reacted with an alcohol or halide derivative of 3-hydroxy-2,2-dimethylpropionic acid or similar precursor to form the ether linkage. Subsequently, propylamine or a related amine is coupled under controlled conditions to form the amide function. Each step requires careful monitoring of reaction conditions such as temperature, solvent choice, and molar ratios to maximize yield and minimize byproducts. After synthesis, the crude product undergoes purification techniques, typically including crystallization and chromatographic separation, to obtain a form suitable for use in flavour applications. Quality control and analytical verification, such as nuclear magnetic resonance (NMR) spectroscopy, high-performance liquid chromatography (HPLC), and mass spectrometry, are integral to verifying identity and purity. Because food-grade chemicals must meet stringent specifications, production under good manufacturing practices (GMP) is essential, and manufacturers supply certificates of analysis to confirm adherence to defined purity criteria.

Why It Is Used In Food

This flavouring ingredient is incorporated into food and beverage formulations to achieve specific sensory goals that cannot be readily attained using basic ingredients alone. In the broader category of flavour agents, compounds like this one contribute subtle enhancements to overall taste and aroma profiles, often enabling product developers to fine-tune the balance of sweet, bitter, umami, or aromatic characteristics. Its use as an adjuvant means it can modulate the perception of other flavouring components, increasing the efficacy of a flavour system at lower concentrations than would otherwise be necessary. Such functionality can be particularly valuable in reduced-sugar, reduced-sodium, or calorie-reduced product lines where classic sensory attributes are diminished. By working synergistically with other flavour molecules, it helps maintain or improve consumer acceptance for products reformulated for health-conscious market segments. The technical rationale for its inclusion hinges on delivering a consistent, reproducible sensory outcome while complying with safety and regulatory guidelines established by expert bodies. Product developers incorporate compounds of this type with detailed understanding of their interaction with taste receptors and other formulation constituents to achieve targeted flavour outcomes.

Adi Example Calculation

To illustrate the concept of ADI in practical terms, consider a hypothetical body weight of 60 kilograms. If an additive had an ADI of 1 milligram per kilogram body weight per day, the allowable intake for this hypothetical person would be 60 milligrams per day. In the case of 3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE, the JECFA evaluation concluded no safety concern at current intake levels, meaning that typical dietary exposures are sufficiently low that a formal ADI numeric value is not required for risk management. Therefore, a specific example calculation using a numerical ADI is not applicable; however, the illustrative concept helps explain how regulators compare potential exposures from food use with safety benchmarks. When such comparisons show wide margins of safety, regulators may determine that typical use levels do not pose a health risk without needing to assign a numeric ADI.

Safety And Health Research

Safety evaluations of flavouring agents focus on toxicological endpoints including genotoxicity, chronic toxicity, and metabolic fate. International expert bodies such as JECFA systematically review toxicology data, conducting risk assessments that consider both hazard and exposure. For this specific compound, the JECFA evaluation concluded no safety concern at current intake levels when used as a flavouring agent. This conclusion is based on comprehensive review of available data addressing potential adverse effects including mutagenicity and other hazard endpoints. Such expert reviews consider the margin of safety between estimated intakes from food use and doses that elid no adverse effects in controlled studies. While specific peer-reviewed studies for this compound may be limited in the public domain, the absence of identified safety concerns by expert bodies reflects the understanding that at intended technological use levels, exposures are sufficiently low to be compatible with consumer protection goals. Researchers and regulatory toxicologists evaluate potential mechanisms of toxicity, including interaction with DNA, organ-specific effects, and developmental considerations, as part of comprehensive risk assessment. By relying on evidence-based evaluations from authoritative sources, food scientists and regulators ensure that flavouring agents used in food meet established safety criteria without making unwarranted health effect claims unsupported by data.

Regulatory Status Worldwide

At the international level, 3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a flavouring agent. The JECFA database entry for this compound (JECFA number 2082) indicates an evaluation in 2012, where it was concluded that there is no safety concern at current levels of intake when used as a flavouring agent, demonstrating acceptance for use within the context of international food additive assessments. This conclusion reflects a rigorous review of the available toxicological data and intake estimates from intended uses. While specific regulatory approvals such as listing in the United States Code of Federal Regulations or assignment of an E-number in the European Union are dependent on national or regional regulatory processes, the JECFA evaluation provides a foundational safety assessment used by many jurisdictions as part of their food additive approval procedures. In some markets, additional standards such as those established under the National Food Safety Standard in China (GB 1886.354-2021) include provisions covering this ingredient type. However, formal regulatory status can vary by country, and not all jurisdictions automatically adopt JECFA conclusions into their own positive lists. Manufacturers and users of this ingredient typically refer to JECFA evaluations and local food additive standards to ensure compliance with applicable regulations in the markets where their products are sold.

Taste And Functional Properties

From a sensory standpoint, this ingredient is not used for its inherent taste but for its ability to influence the overall flavour profile of a food product in subtle ways. It may not impart a distinct primary taste such as sweet or salty at the low concentrations typically employed; rather, it functions as a modulator that enhances or balances the existing flavour components. Functionally, compounds of this class are designed to be stable under typical food processing conditions, including heat treatments and pH variations encountered during manufacturing. Solubility characteristics are important for formulation, and this molecule is engineered to be compatible with both aqueous and non-aqueous phases, depending on the product application. Its stability ensures that it does not degrade into unintended byproducts that could alter the intended sensory effect or raise safety concerns. While the human sensory experience of flavour is complex and involves interactions between volatile aroma molecules and taste receptors, this ingredient’s role is to support consistency and nuance in that experience. The practical functional properties include predictable behaviour in formulation, minimal impact on product texture, and compatibility with other approved food additives and ingredients used in modern food systems.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a metric used in regulatory toxicology to describe the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. It is typically derived from toxicology studies in animals by identifying doses that do not produce adverse effects and applying safety factors to account for uncertainties in extrapolating from animals to humans and variability within the human population. In the case of 3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE, the JECFA evaluation concluded that there is no safety concern at current levels of intake when used as a flavouring agent, indicating that typical exposures from food are well within safety margins. This type of conclusion means that based on available data, there is no need to establish a numerical ADI because estimated intakes from intended use are far below levels that have been shown to cause adverse effects in studies. It is important to understand that an ADI is not a recommended level of consumption; rather, it represents a threshold derived from scientific assessment that regulators consider protective of public health. The ADI concept helps regulatory authorities evaluate whether existing or proposed uses of a food additive are compatible with consumer safety, providing a framework for consistent decision-making across different substances.

Comparison With Similar Additives

When comparing this compound to other flavouring agents with similar applications, it is helpful to consider both functional class and regulatory evaluation outcomes. Many modern flavouring agents, including positive allosteric modulators of taste receptors, are designed to enhance sensory perception at low use levels, enabling product developers to achieve desired flavour profiles without high concentrations of basic ingredients. Structurally different compounds such as other benzothiadiazine derivatives or heterocyclic amides may serve analogous functions in flavour systems, each with its own sensory contribution and safety assessment profile. For example, other molecules in the same functional class evaluated by expert bodies have demonstrated minimal absorption and rapid elimination in toxicology studies, and have undergone similar reviews by JECFA or national regulatory agencies. Differences among such additives may include volatility, interaction with specific taste receptors, and stability under processing conditions, which influence their selection for particular applications. By focusing on regulators’ conclusions about safety at use levels, product developers can compare the risk assessments of related compounds to inform formulation choices. Regulatory acceptance, sensory attributes, and functional performance all play a role in determining which additives are selected to achieve specific flavour outcomes in diverse food and beverage contexts.

Common Food Applications Narrative

In the wider landscape of food and beverage innovation, flavouring agents like 3-[(4-AMINO-2,2-DIOXIDO-1H-2,1,3-BENZOTHIADIAZIN-5-YL)OXY]-2,2-DIMETHYL-N-PROPYLPROPANAMIDE are part of complex blends used to achieve specific sensory targets. Common applications may include use in beverage concentrates, confectionery fillings, dairy flavor systems, bakery flavourings, and savory seasoning blends. In beverages, such agents contribute to nuanced aromatic profiles that complement primary flavour notes without introducing dominant off-notes. In confectionery, they play a role in reinforcing desired sensory cues for creamy, fruity, or spiced profiles. Bakery applications benefit from stable flavour enhancers that can withstand baking temperatures while preserving intended aroma and taste. Because manufacturers seek to meet diverse consumer preferences, flavour chemists often employ advanced agents like this one to refine product character in ways that simple sugar or salt additions cannot achieve alone. Within savoury products, synergistic interactions with other flavour molecules help balance umami and aromatic dimensions in soups, sauces, and snack seasonings. Across all these examples, the consistent theme is that such ingredients are used in formulated flavour systems rather than as single-component additives, supporting the broader goal of delivering a desirable sensory experience in a variety of food categories.

Safety & Regulations

FDA

  • Notes: No specific CFR listing found in the provided sources

EFSA

  • Notes: EFSA evaluation referenced without explicit numeric ADI

JECFA

  • Year: 2012
  • Notes: JECFA concluded no safety concern at current levels of intake
  • Adi Display: No safety concern at current intake levels when used as a flavouring agent

Sources

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