ACETONE

CAS: 67-64-1 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE, WASHING OR SURFACE REMOVAL AGENT

Acetone is a clear, colorless, highly volatile solvent and flavoring-related agent with CAS 67-64-1 used in food processing contexts as a solvent, extraction medium, and flavoring agent adjunct.

What It Is

Acetone is a simple organic compound classified chemically as a ketone and is one of the smallest and most widely used solvents in the world. It is identified by the Chemical Abstracts Service registry number 67-64-1 and is a clear, colorless, highly volatile liquid with a characteristic odor. In food-related contexts, acetone is associated with functions including flavor enhancement, use as a flavoring agent adjunct, as a solvent or vehicle for other components, and as a washing or surface removal agent in certain stages of processing and production. Acetone has multiple synonyms reflecting its chemistry (including "dimethyl ketone" and "2-propanone"), which help identify its presence in regulatory and technical documentation. As a class of compounds, acetone and closely related ketones are valued in food science for their ability to dissolve a wide range of organic compounds, a property that underpins many of their uses. Because acetone is extremely volatile and evaporates rapidly, it is often used where a solvent effect is needed but residual solvent presence must be minimized. While acetone itself is not normally consumed directly, its permitted uses in processing and extraction mean that trace residues may occur in finished food products subject to regulatory maximum residue specifications.

How It Is Made

Industrial production of acetone typically involves catalytic oxidation processes where propylene, derived from petroleum refining or cracking processes, is converted into acetone under controlled conditions. Historical production methods such as fermentation of starches or other biomasses have largely been supplanted by modern petrochemical-based processes due to efficiency and cost considerations, but the net effect is the same: provision of a high-purity ketone solvent suitable for technical applications. In food-related uses, acetone destined for contact with food or food components is refined to meet purity standards that aim to remove contaminants and reduce non-volatile residues to extremely low levels. Production methods and purification techniques are governed by general industrial chemistry practices rather than proprietary food-specific steps, but food grade acetone must meet applicable regulatory specifications and good manufacturing practice guidelines to ensure that any residues in processed food products are within authorized limits. The substance’s highly volatile nature and low boiling point facilitate the removal of solvent traces after extraction or washing processes, which is a key reason for its utility in extraction of flavor compounds and other applications.

Why It Is Used In Food

Acetone’s use in food and food processing stems primarily from its excellent solvent properties. Its capacity to dissolve a wide range of organic compounds makes it especially useful in extracting flavors, essential oils, and other valued constituents from plant and food matrices. These extraction properties can facilitate the concentration and purification of flavor components, aromas, and other functional ingredients that contribute sensory complexity and desirable characteristics to finished foods. Beyond extraction, acetone may be used as a vehicle for carrying flavor compounds into a formulation or as a surface cleaning agent in food processing equipment and packaging applications. The rapid evaporation rate ensures that acetone does not remain in significant amounts in finished products when used appropriately, which is consistent with regulatory requirements governing solvent residues. These technological functions explain why acetone appears in regulatory listings associated with flavor enhancers, flavoring agents, and processing solvents.

Adi Example Calculation

To illustrate the concept of an ADI when labeled as "not of concern at current levels of intake," consider a hypothetical adult body weight of 70 kilograms. An ADI calculation typically multiplies the ADI value by body weight to determine the permissible daily intake in milligrams. In cases where the ADI is defined as "use in accordance with good manufacturing practice and no safety concern at current levels," such calculations emphasize that actual dietary exposures under authorized uses are expected to be orders of magnitude below any threshold of concern, thus reinforcing the importance of regulatory limits to manage residues and ensure exposures remain minimal. This example does not provide a specific numeric intake recommendation but demonstrates how ADI frameworks help regulators ensure safety margins are respected and that typical exposures from solvent residues and flavoring uses remain within bounds deemed not to pose concern.

Safety And Health Research

Safety assessments of acetone in food contexts focus on its toxicological properties, exposure levels, and the potential for residues in finished products. Extensive evaluations by regulatory bodies and expert panels consider endpoints such as acute toxicity, irritation potential, metabolic fate, and chronic exposure patterns. Acetone is rapidly metabolized in the body and eliminated primarily as carbon dioxide; this metabolic profile contributes to regulatory conclusions that typical food-related exposures do not raise safety concerns under authorized use conditions. Research and assessments also examine acetone’s effects at high exposure levels, such as occupational inhalation exposures, which are beyond typical dietary exposures. Toxicity studies evaluate endpoints like central nervous system depression at very high concentrations, but these contexts differ markedly from the low-level exposures associated with food uses. The regulatory evaluations by committees such as JECFA incorporate available toxicological and exposure data to determine whether anticipated dietary exposures are of safety concern.

Regulatory Status Worldwide

In the United States, acetone is included in the FDA’s inventory of substances added to food and appears in various sections of Title 21 of the Code of Federal Regulations, reflecting its permitted uses as a processing solvent and related functions under defined conditions of use. For example, 21 CFR 173.210 establishes a tolerance for acetone residues in spice oleoresins, indicating that up to 30 parts per million is acceptable as a residue from extraction processes. These regulatory listings indicate that acetone is recognized by FDA in specific contexts and subject to conditions to ensure consumer safety. 21 CFR parts d in regulatory references reflect the historic inclusion of acetone in indirect additive inventories and processing aid categories rather than as a classic direct food additive. JECFA, the joint FAO/WHO expert committee, has evaluated acetone for its use as a flavoring agent and extraction solvent and concluded that there is no safety concern at current levels of intake when used as a flavoring agent, reflecting assessment of its toxicological profile and exposure under typical uses. EFSA and European Commission frameworks for flavorings and food improvement agents provide regulatory pathways for substances like acetone, where authorization and listing on Union flavouring lists may apply under specific conditions of use governed by EU regulations.

Taste And Functional Properties

Though acetone itself is not typically valued for positive taste contributions in food products, its functional properties are central to its use in food technology. Acetone’s solvent characteristics allow it to dissolve both polar and non-polar compounds, aiding the extraction and concentration of flavor constituents that are subsequently incorporated into foods and beverages. It is miscible with water and a wide range of organic solvents, which broadens its applicability in diverse food systems. Acetone is also stable under many processing conditions, though its high volatility and low boiling point mean it readily evaporates at relatively low temperatures. This characteristic minimizes concerns about residual solvent in finished foods when proper processing controls are applied. Sensory notes directly attributable to acetone itself are generally pungent and not considered desirable in finished products; the functional utility lies in what it helps to extract or carry rather than in its own flavor profile.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by food safety authorities to estimate the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For acetone, JECFA’s evaluation concluded that there is no safety concern at current levels of intake when acetone is used as a flavoring agent and solvent in food processing, consistent with an ADI described in its evaluation as "not of concern at current intake levels". This reflects the committee’s judgment that typical exposures from food uses are sufficiently low and that acetone’s toxicological profile supports use within the bounds of good manufacturing practice. ADI values are not direct recommendations for individual consumption; rather, they provide a context for regulators to set limits and conditions that keep dietary exposure well below levels of toxicological concern.

Comparison With Similar Additives

Acetone’s functional role as a solvent and extraction agent can be compared with other food-grade solvents such as ethanol and ethyl acetate. Ethanol, commonly used in flavor extraction, has a longer history of direct consumption and is regulated both as a beverage and solvent; its sensory effects differ markedly from acetone, and exposure assessments focus on both technological function and beverage alcohol content. Ethyl acetate, like acetone, evaporates readily and is used in extraction and flavor formulation contexts, but its sensory contributions are different and regulatory listings specify conditions for use. Compared to classic flavor enhancers such as monosodium glutamate, acetone’s role is not to augment taste directly but rather to facilitate the isolation or delivery of flavor compounds. This contrast highlights how additives with seemingly similar functional classifications (solvent versus taste enhancer) can differ substantially in their technological roles and regulatory considerations.

Common Food Applications Narrative

In food production and formulation, acetone’s principal role is as a technical processing solvent rather than as a direct ingredient that contributes sensory character to finished foods. Its utility in extracting natural flavors and essential oils, such as citrus oils from peels or spice-derived aromatic compounds, makes it a valuable tool in the flavor and fragrance sectors of the food industry. During the concentration of botanical extracts used in beverages, confectionery, and baked goods, acetone assists in separating desired flavor compounds from complex plant matrices, and because it evaporates readily, it leaves minimal solvent residue. Acetone may also be encountered during the purification stages of certain food ingredients, where it serves to wash or rinse materials to remove undesired impurities before they are formulated into final products. This can include cleaning of processing equipment, contact surfaces, or packaging materials in specialized contexts where regulatory guidelines permit such uses. Overall, acetone’s presence in the food chain arises not from deliberate addition for flavor impact, but from its effectiveness in achieving technological objectives that support consistent quality and sensory performance in a range of food categories.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 173.210

EFSA

  • Notes: EFSA specific listing not confirmed

JECFA

  • Year: 1998
  • Adi Display: No safety concern at current levels

Sources

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