ALUMINUM CAPRATE
ALUMINUM CAPRATE (CAS 22620-93-5) is a chemical compound formed by aluminum and capric (decanoic) acid salts used for its surface‑active properties in formulations.
What It Is
ALUMINUM CAPRATE is a chemical compound defined by the CAS number 22620-93-5, and it is known chemically as the aluminum salt of decanoic (capric) acid. This substance belongs to the class of metal salts of fatty acids and acts as a surface‑active agent. In technical and industrial contexts, it is described as a multipurpose additive with anticaking, emulsifying, and formulation‑aiding properties. As an aluminum salt of a medium‑chain fatty acid, it exhibits the characteristic behavior of amphiphilic compounds, meaning it has both hydrophobic and hydrophilic segments that allow it to interact with and stabilize mixtures of water and oil. In regulatory terms, ALUMINUM CAPRATE appears within the allowance framework for salts of fatty acids under the U.S. Food and Drug Administration (FDA) regulations. Specifically, the substances categorized as salts of fatty acids are addressed under 21 CFR 172.863 for direct addition to food and under 21 CFR 175.300 for components of food contact coatings or other indirect food additive applications. These regulatory references indicate the contexts in which the additive may be used in food manufacturing processes in the United States when applied in accordance with the prescribed conditions in the applicable sections of the Code of Federal Regulations. The function and nomenclature conventions for this class of compounds are embedded within the broader regulatory category of multipurpose additives and surface‑active materials that enhance technical performance without contributing direct flavor or nutritional value.
How It Is Made
At a high level, ALUMINUM CAPRATE is prepared by reacting aluminum sources, such as aluminum hydroxide or aluminum salts, with capric (decanoic) acid. The reaction of aluminum with fatty acids typically leads to the formation of metal carboxylates in which the aluminum ion coordinates with the carboxylate groups of multiple fatty acid anions. From a manufacturing standpoint, this process is non‑proprietary and similar to the production of other metal fatty acid salts: suitable stoichiometric amounts of the fatty acid and aluminum source are combined under controlled temperature and pH conditions, allowing the aluminum to fully neutralize the carboxylic acid groups, yielding a solid metal salt product. Common purification and downstream steps may include water washing to remove excess acid or aluminum reagents, filtration to collect the precipitated salt, and drying to achieve a solid form with defined moisture content. The resulting product is generally a fine, free‑flowing powder or solid with a relatively high molecular weight. Specifications for purities or identity in technical literature relate to its intended application, whether for surface‑active functions in industrial formulations or as an additive in consumer product applications. Detailed industrial practice varies by manufacturer, and specific process parameters (such as reaction temperature, catalysts, or solvent systems) are often proprietary. However, the general chemical transformation concept remains the controlled formation of a salt from a fatty acid and a trivalent metal ion.
Why It Is Used In Food
The inclusion of ALUMINUM CAPRATE in food‑related regulatory listings stems from its classification as a salt of fatty acids with surface‑active functionality. Salts of fatty acids are widely used in food manufacturing due to their ability to influence the physical behavior of food systems. In particular, such compounds can help improve the dispersion of components, prevent caking or aggregation of particulate materials, and aid in processing steps where binding or flow properties are important. The anticaking properties are valuable in dry blends such as powdered seasonings or premix formulations, helping to maintain free‑flowing characteristics during storage and handling. Additionally, the emulsifying behavior of metal salts of fatty acids can facilitate stable mixtures of oil and water phases, which are common in many food systems. These functional behaviors do not typically contribute to taste or nutritional content but enable consistent product texture, appearance, and stability under manufacturing and storage conditions. The regulatory framework under 21 CFR 172.863 acknowledges that such salts of fatty acids may be safely used as binders, emulsifiers, and anticaking agents when applied in accordance with good manufacturing practice. Separate allowances, such as those in 21 CFR 175.300, address indirect use when the substance is part of coatings or other materials that may contact food, again relying on known functional behavior and safety profiles to define conditions of use without specific numeric limits.
Adi Example Calculation
To illustrate how an ADI might be applied for a hypothetical substance with a defined ADI threshold, consider the following illustration: If a regulator establishes an ADI of X mg/kg body weight for a given additive, an individual weighing 70 kg could theoretically consume up to 70 times X milligrams per day without exceeding that ADI. For example, if X were 10 mg/kg body weight, the maximum allowable daily intake for a 70 kg person would be 700 mg of the additive per day. However, because no specific numeric ADI has been confirmed for aluminum caprate itself in the publicly accessible authoritative evaluations, this calculation remains illustration rather than reflective of an established regulatory value.
Safety And Health Research
Regulatory evaluation of additives like ALUMINUM CAPRATE focuses on the technical function of the substance and its potential for safe use rather than on sensory or nutritional outcomes. Safety considerations for aluminum salts of fatty acids generally account for the body of toxicological information associated with aluminum exposure and fatty acid metabolism. Aluminum is a ubiquitous element in the environment and can be present in foods from natural sources, processing equipment, or additives. Risk assessments for aluminum compounds consider endpoints such as absorption, distribution, and excretion, as well as any potential for accumulation in tissues; however, specific toxicological studies for each individual aluminum salt variant are limited in the open literature. Regulators such as the FDA assess the safety of food additives by reviewing available toxicological data, manufacturing information, and the intended conditions of use. Because aluminum caprate is regulated under broad categories that rely on good manufacturing practice, its safety evaluation is inherently tied to the safety profiles of related fatty acid salts and the general toxicological understanding of aluminum compounds. Independent evaluations, such as JECFA assessments for other related fatty acids, signal that medium‑chain fatty acid derivatives can be used without safety concern at typical intake levels when technical usage is appropriately controlled, but direct quantitative intake assessments for aluminum caprate itself are not prominently documented in authoritative public sources.
Regulatory Status Worldwide
In the United States, regulatory status for ALUMINUM CAPRATE is tied to broader categories of substances rather than a standalone numeric designation. Under Title 21 of the Code of Federal Regulations, salts of fatty acids, which include aluminum salts of fatty acids like aluminum caprate, are permitted for direct addition to food as multipurpose additives under 21 CFR 172.863 when used as binders, emulsifiers, or anticaking agents in accordance with good manufacturing practice. This regulatory entry reflects the FDA's recognition of the technical effects and the safety profile associated with this class of compounds when applied in food manufacturing contexts. A separate regulatory reference, 21 CFR 175.300, lists resinous and polymeric coatings for indirect food additive use, indicating that aluminum fatty acid salts may also appear as components of food contact materials, again subject to prescribed conditions of use. Outside the United States, comprehensive additive lists such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and similar national or regional regulatory bodies evaluate food additive safety and specifications. For some related fatty acid derivatives, JECFA evaluations exist, but there is no clear standalone JECFA specification monograph for ALUMINUM CAPRATE itself readily available in the public domain. In the European Union, food additive regulations often assign E‑numbers to approved substances; however, no specific E‑number for aluminum caprate has been confirmed in publicly accessible authoritative listings. Therefore, regulatory acceptance and standards for this substance in regions outside the U.S. may derive from its classification within broader fatty acid salt categories or may require case‑by‑case evaluation by relevant authorities.
Taste And Functional Properties
ALUMINUM CAPRATE does not impart a distinct taste to food products, and it does not function as a flavoring agent. Its role is technical, contributing to the physical behavior of food systems rather than sensory attributes. As a salt of a fatty acid, it exhibits surface activity capable of modifying how ingredients interact at interfaces, such as between water and oil. This can translate into improved emulsification, where small droplets of one phase are maintained within another, and into improved dispersion of dry particles, reducing clumping or caking during storage. In practical terms, functional properties of such compounds include the ability to stabilize suspensions or emulsions, improve the flow of powdered ingredients, and contribute to consistent texture in some formulations. The solubility of aluminum fatty acid salts in water is generally low, but they can interact with other ingredients to modify surface tension and phase behavior. They are thermally stable under typical processing conditions for multipurpose additives, and their pH stability profile aligns with common food processing environments. Because sensory impact is minimal or absent, their influence on taste is principally through textural and structural effects rather than flavor contribution.
Acceptable Daily Intake Explained
Acceptable Daily Intake (ADI) is a concept used by international and national regulators to indicate the amount of a chemical substance that can be ingested daily over a lifetime without appreciable health risk. ADI values are expressed in milligrams of substance per kilogram of body weight per day and are derived from toxicological studies with safety factors incorporated to account for interspecies and intraspecies variability. For additives classified under broad functional categories like salts of fatty acids, explicit ADI values for each specific salt compound may not always be assigned independently if the regulatory framework allows usage under good manufacturing practice without numeric limits. In these cases, the safety assessment is integrated into the general evaluation for the class of compounds.
Comparison With Similar Additives
ALUMINUM CAPRATE belongs to the wider class of metal salts of fatty acids, which share functional characteristics with other additives in the same category. For example, calcium salts of fatty acids and sodium salts of fatty acids are also used as anticaking agents, emulsifiers, and formulation aids in food applications. Compared to these, aluminum salts often have different solubility profiles and interaction strengths with other ingredients, potentially influencing functional behavior in specific formulations. Calcium stearate, another metal fatty acid salt, is widely used for anticaking and release properties in dry food mixes; sodium stearate can act as a surfactant in formulations requiring a soluble surface‑active agent. While all these compounds serve technical purposes, the choice among them depends on the specific functional requirements of the application, such as moisture sensitivity, compatibility with other ingredients, and regulatory allowances in particular jurisdictions. The absence of distinct numeric intake limits for each specific salt means comparisons hinge more on functional performance and formulation needs than on differential toxicological constraints.
Common Food Applications Narrative
In food and food component manufacturing, salts of fatty acids like ALUMINUM CAPRATE are employed for their functional contributions to processing and product quality. While not a nutrient or flavoring substance, these agents help maintain the physical integrity of food ingredients and finished products. One broad category of application is in dry ingredient mixes, such as powdered seasoning blends, baking mixes, or spice formulations, where anticaking properties are critical for ensuring that powders remain free‑flowing even in the presence of humidity changes during storage and handling. Another context involves the stabilization of multiphase systems, where oil and water need to remain dispersed without separating. In salad dressings, dry emulsifier blends, or components of instant beverage mixes, such surface‑active agents can help maintain homogeneity during distribution and consumer preparation. Similarly, in extrusion or baking processes, formulation aids like metal fatty acid salts can influence dough handling or texture outcomes. Across these uses, the unifying theme is the technical role of the additive: it does not contribute flavor or nutrition but ensures that food products behave consistently under manufacturing, storage, and preparation conditions. Because regulatory listings such as 21 CFR 172.863 authorize salts of fatty acids for use under good manufacturing practice, food producers can leverage these functional properties without specifying numerical limits, provided they adhere to overarching safety and labeling expectations.
Safety & Regulations
FDA
- Approved: True
- Regulation: 21 CFR 172.863
EFSA
- Notes: No specific EU/E number identified in available sources
JECFA
- Notes: No specific JECFA specification for aluminum caprate found in available sources
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