OCTYL ALCOHOL, SYNTHETIC

CAS: 977152-92-3 FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE

OCTYL ALCOHOL, SYNTHETIC (CAS 977152-92-3) is a synthetic fatty alcohol listed in the U.S. Food and Drug Administration’s Substances Added to Food inventory, recognized for technical uses such as flavoring agent or adjuvant and as a solvent or vehicle in food‑related applications.

What It Is

OCTYL ALCOHOL, SYNTHETIC refers to a laboratory‑produced fatty alcohol derivative identified by the Chemical Abstracts Service registry number 977152-92-3. This synthetic fatty alcohol is recognized in U.S. regulatory inventories for its functional roles as a flavoring agent or adjuvant and as a solvent or vehicle in certain food and food contact applications. As a member of the broader class of fatty alcohols, this compound is characterized by a long hydrocarbon chain terminating in a hydroxyl group, lending it properties typical of primary alcohols. Although similar in structural class to naturally occurring octanol, OCTYL ALCOHOL, SYNTHETIC is specifically identified and listed in regulatory inventories rather than being a common ingredient of natural food sources. Its inclusion in food additive lists indicates that regulatory bodies have recognized its presence in food formulations under defined conditions of use and ascribed it specific technical functions consistent with its chemical properties and behavior in formulations. Beyond its regulatory listing, OCTYL ALCOHOL, SYNTHETIC does not currently have wide public documentation of sensory characteristics in the context of food flavor, nor extensive public toxicology profiles similar to more common food additives. Its classification emphasizes application functionality rather than nutritional or flavor contributions. Consequently, understanding of this ingredient largely resides in regulatory contexts and inventory listings, where it serves as a technical component rather than a nutritive substance. The compound’s presence in regulatory inventories such as the FDA’s Substances Added to Food highlights that it has been evaluated for designated uses, even if detailed sensory or toxicity characterizations are limited in publicly accessible sources.

How It Is Made

The manufacture of OCTYL ALCOHOL, SYNTHETIC involves chemical synthesis methods typical for long‑chain primary alcohols. While publicly available regulatory inventories do not provide proprietary manufacturing processes, the general chemical industry synthesis of fatty alcohols such as octyl alcohol derivatives typically follows catalytic hydrogenation of corresponding fatty acids or esters or by oxo synthesis (also known as hydroformylation) followed by reduction. In oxo synthesis, an olefin such as 1‑octene reacts with synthesis gas (a mixture of hydrogen and carbon monoxide) under a transition metal catalyst to form an aldehyde intermediate, which is subsequently reduced to the primary alcohol. Alternative routes can involve the reduction of an ester or acid precursor using hydrogen over a catalyst under controlled temperature and pressure. The product resulting from these processes must be purified to meet specified chemical and regulatory quality standards for its intended applications. Purity considerations generally include limits on residual reactants, catalysts, and by‑products, as well as compliance with any specification requirements imposed by regulatory authorities for direct or indirect food contact applications. In regulatory listings, substances permitted for use in food or food contact environments are expected to meet defined identity and purity criteria, though specific monographs or specifications for OCTYL ALCOHOL, SYNTHETIC may not be publicly accessible in regulatory documentation. Manufacturers and suppliers would typically follow good manufacturing practices (GMP) to ensure that the chemical produced conforms to criteria appropriate for its technical uses as an additive or solvent. The industrial synthesis context for such fatty alcohols is common across many long‑chain alcohol derivatives used in food, personal care, and industrial formulations. The synthetic route chosen can influence the stereochemistry, purity, and presence of isomeric forms, which in turn affects performance in application. Regulatory inventories such as the FDA’s Substances Added to Food do not detail the synthesis but provide assurance that the compound has undergone sufficient evaluation to be listed for specified uses, indicating that available manufacturing processes can yield material suitable for those regulated functions.

Why It Is Used In Food

OCTYL ALCOHOL, SYNTHETIC is used in food and food‑related applications primarily for its technical performance characteristics rather than as a nutrient or flavor contributor in the culinary sense. The compound’s classification as a flavoring agent or adjuvant points to its potential role in supporting or modifying flavor delivery, stability, or perception when combined with other flavor components. Adjuvants in food formulations often help carry flavor compounds, enhance solubilization, improve uniformity of distribution in complex matrices, or assist in the blending of multiple components to achieve a desired sensory profile. Additionally, as a solvent or vehicle, this substance may be incorporated into processing steps where it assists in dissolving, suspending, or transporting other ingredients that are poorly soluble in water. In complex food formulations, the ability of a solvent to aid in the incorporation of lipid‑soluble or other functional molecules can influence texture, stability, or consistency. For example, in flavor encapsulation or release systems, solvents and vehicles support the integration of volatile or labile compounds into delivery systems that maintain performance through shelf life. The use of such technical ingredients is guided by regulatory allowances and constraints. When a substance is listed in inventories like the FDA’s Substances Added to Food, it is recognized for specified functional roles at levels and uses consistent with good manufacturing practice. The specific sections of the U.S. Code of Federal Regulations (CFR) under which this compound is listed—such as those governing synthetic fatty alcohols, solvents, polymeric coatings, and production aids—reflect the breadth of contexts in which it may be encountered in food formulation or processing environments. These roles underscore the importance of such technical ingredients in achieving consistent product quality, performance, and process efficiency, even though the public may not directly perceive them in the final food product. Overall, the rationale for using OCTYL ALCOHOL, SYNTHETIC in food applications centers on its ability to fulfill specific formulation needs that facilitate the delivery, stability, or processing of other functional or sensory components, supporting food manufacturers in producing safe, stable, and enjoyable products.

Adi Example Calculation

Because a specific acceptable daily intake (ADI) value for OCTYL ALCOHOL, SYNTHETIC is not publicly available in major regulatory evaluations, an illustrative calculation cannot be performed with a concrete numeric ADI. Instead, a general illustration of how ADI calculations are used in regulatory contexts can clarify their purpose: Imagine a hypothetical compound X for which a regulatory body has established an ADI of 10 milligrams per kilogram of body weight per day. To estimate the maximum amount of compound X that an individual weighing 70 kilograms might safely consume each day under this hypothetical ADI, the calculation would multiply the ADI value by the body weight: 10 mg/kg/day x 70 kg = 700 mg/day. Under this hypothetical scenario, a 70‑kg adult could consume up to 700 milligrams of compound X per day over their lifetime without appreciable health risk, according to the regulatory determination. This hypothetical calculation illustrates how ADIs guide risk management by relating intake levels to body mass and expected safety margins derived from toxicological studies. However, for OCTYL ALCOHOL, SYNTHETIC specifically, a numeric ADI has not been found in publicly available authoritative evaluations, and therefore it is not appropriate to perform an actual intake calculation for this ingredient. The absence of a referenced ADI means that one cannot provide a meaningful illustrative calculation using real regulatory data for this compound. Instead, regulatory compliance and conditions of use defined in inventories such as the FDA Substances Added to Food list serve as the basis for ensuring safe application in food products.

Safety And Health Research

Regulatory inventories such as the U.S. Food and Drug Administration’s Substances Added to Food provide a listing of OCTYL ALCOHOL, SYNTHETIC and its recognized functional classes, but do not include detailed toxicological profiles or comprehensive safety studies. Publicly available safety information specific to this synthetic compound is limited, and chemical data sources note the absence of widely documented oral toxicity, dermal toxicity, or inhalation toxicity studies for this exact substance in accessible regulatory inventories. The Good Scents Company and similar databases report that classification for hazards or specific GHS (Globally Harmonized System) hazard statements for this compound are not found or not determined, indicating that detailed hazard characterizations have not been published in those sources. In general, food additive safety assessments performed by regulatory agencies evaluate a range of endpoints, including acute and chronic toxicity, genotoxicity, reproductive and developmental effects, and other relevant parameters, to determine whether a substance can be safely used under specified conditions. When such evaluations occur, they typically result in allocation of an acceptable daily intake (ADI) or other guidance measures, which are documented in authoritative databases and scientific opinions. For OCTYL ALCOHOL, SYNTHETIC specifically, the lack of widely published information in major regulatory or scientific databases suggests that either formal assessments with publicly accessible monographs are not available or that such assessments have not concluded with widely disseminated ADI values. The limited public toxicological data means that statements about potential health effects must be framed cautiously. Without specific studies accessible in regulatory or peer‑reviewed literature, it is not possible to make definitive claims about physiological or systemic effects of this compound at particular exposure levels. Instead, reliance on regulatory allowances and conditions of use as documented in inventories like FDA’s, combined with adherence to good manufacturing practice, forms the basis for managing potential risks associated with its use. Manufacturers and regulators consider the totality of available data, including structural similarities to other fatty alcohols, when determining appropriate use levels and conditions, but the absence of detailed toxicology profiles for this specific synthetic compound in publicly available sources limits the ability to draw firm conclusions regarding its health effects. Consequently, while OCTYL ALCOHOL, SYNTHETIC is permitted for specified technical uses under regulatory frameworks such as those of the U.S. FDA, its safety profile should be understood in the context of regulated use conditions rather than as a compound with extensively documented health effect research. Any detailed risk assessment would require direct access to proprietary toxicological data or formal evaluations by food safety authorities, which may not be publicly accessible at this time.

Regulatory Status Worldwide

In the United States, OCTYL ALCOHOL, SYNTHETIC is listed in the U.S. Food and Drug Administration’s Substances Added to Food inventory, formerly known as the EAFUS (Everything Added to Food in the U.S.) list, which documents substances recognized for specified functional uses in food and food contact applications. This listing identifies the compound by its name, CAS 977152‑92‑3, and associates it with regulatory citations in the Code of Federal Regulations (CFR) that permit its use under certain conditions. Regulatory references include 21 CFR 172.864 (synthetic fatty alcohols), 21 CFR 173.280 (solvents in citric acid extraction), 21 CFR 175.300 (resinous and polymeric coatings), and 21 CFR 178.3480 (fatty alcohols, synthetic), which collectively indicate contexts in which the substance may be encountered in direct or indirect food additive roles. These listings reflect acknowledgment by the FDA that the compound has been evaluated for technical uses and functions within specified regulatory frameworks. The inclusion in these sections points to regulatory acceptance of the ingredient in defined applications as long as conditions and good manufacturing practices are met. However, such listings do not equate to a broad endorsement of unlimited use; rather, they define specific allowances and conditions that must be adhered to by manufacturers. In regulatory systems outside the United States, such as in the European Union, ingredients intended as flavoring substances or food additives undergo separate evaluation and authorization processes, often resulting in assignment of an E‑number or inclusion in flavoring inventories. A search of publicly accessible EU flavoring lists and regulatory frameworks did not yield a definitive authorization or E‑number specifically for OCTYL ALCOHOL, SYNTHETIC, indicating that its use in EU‑regulated food products may be subject to distinct evaluation pathways or may not be explicitly listed in consolidated flavoring databases. Similarly, authoritative international evaluations such as those conducted by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) include extensive databases of food additive evaluations, but detailed, publicly accessible monographs or ADI determinations for this specific compound were not identified during available searches. Consequently, international regulatory status outside the U.S. remains less clearly defined in accessible public records. The regulatory landscape for this ingredient underscores that accepted use conditions, labeling obligations, and compliance with good manufacturing practice are central to its application in foods and food contact materials. Manufacturers operating in multi‑jurisdictional markets must consult the specific regulations and regulatory agencies governing food additives in each region to determine the permitted scope of use and any associated documentation or evaluation requirements.

Taste And Functional Properties

Information on the direct sensory properties of OCTYL ALCOHOL, SYNTHETIC as a flavoring in foods is limited in publicly accessible regulatory inventories, and specific odor or taste descriptors for this exact synthetic compound are not widely documented. As a member of the fatty alcohol chemical class, molecules with similar structures often exhibit low volatility and may be characterized by mild, waxy, or neutral sensory notes when evaluated in isolation. These properties reflect the long hydrocarbon chain typical of fatty alcohols, which contribute more to mouthfeel and solvent characteristics than to distinct flavors at low concentrations. From a functional perspective, the physicochemical behavior of fatty alcohols like OCTYL ALCOHOL, SYNTHETIC influences how they interact with other components in food systems. Fatty alcohols generally show limited solubility in water and greater solubility in lipid phases, which can make them useful as solvents or vehicles for lipid‑soluble flavor or functional ingredients. Their hydrocarbon chains can interact with other hydrophobic molecules, assisting in the dispersion or stabilization of emulsions and in the transport of hydrophobic active ingredients within a formulation. The presence of a hydroxyl group at one end of the molecule also confers some degree of polarity, which can contribute to mild surface‑active properties. This dual nature—hydrophobic chain and polar hydroxyl—enables such compounds to function at interfaces, potentially affecting texture, mouthfeel, or the delivery of encapsulated flavor compounds over time. In the context of heat or pH changes during processing, fatty alcohols often show stability that allows them to persist without rapid degradation, supporting their role as formulation aids rather than primary flavor contributors. It is important to note that when used as a flavoring adjuvant or solvent, the actual sensory impact of OCTYL ALCOHOL, SYNTHETIC in the finished food product will depend heavily on formulation context, concentration, and interaction with other ingredients. Because regulatory listings emphasize technical functionality rather than sensory profiles, consumers are unlikely to perceive direct flavor from this ingredient at typical levels, and its principal contribution lies in enabling other components to perform as intended within complex food matrices.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used by food safety authorities to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on available toxicological data and safety factors. The ADI is typically derived from controlled studies that identify a no‑observed‑adverse‑effect level (NOAEL) and apply safety factors to account for differences between test species and humans as well as variability within human populations. For OCTYL ALCOHOL, SYNTHETIC, there is no publicly accessible, authoritative determination of an ADI in major regulatory databases or scientific evaluations available during this research. Regulatory inventories such as the U.S. Food and Drug Administration’s Substances Added to Food list document the compound’s permitted functional uses and associated CFR citations, but do not provide specific ADI figures. Without a published ADI value from a regulatory assessment such as those conducted by JECFA, EFSA, or FDA technical committees, it is not possible to state a numeric ADI for this ingredient. The absence of a publicly documented ADI does not imply that the compound is unsafe; rather, it reflects that publicly accessible safety evaluations with quantified intake guidance have not been identified in available sources. In regulatory practice, when an ADI has not been formally established for a specific compound, manufacturers and regulators rely on the conditions under which the substance is permitted, including limitations on use levels and adherence to good manufacturing practice, to ensure that exposure remains within a safe range. These regulatory conditions account for technical function and anticipated exposure levels in food products such that typical dietary intake does not pose undue risk. For consumers and formulators, understanding the ADI concept emphasizes that such values are tools for risk management and regulatory oversight rather than direct recommendations for individual consumption. In cases where an ADI is not available, compliance with regulatory listings and good manufacturing practice serves as the primary framework for responsible use of the ingredient in food products.

Comparison With Similar Additives

OCTYL ALCOHOL, SYNTHETIC belongs to a class of long‑chain fatty alcohols that are sometimes used as technical agents in food formulation rather than as primary flavor or nutritive ingredients. To contextualize its function and properties, it can be compared with a few other additives that share similar roles or chemical characteristics: 1. Octanol (e.g., 1‑Octanol): While structurally similar to OCTYL ALCOHOL, SYNTHETIC, commercially available 1‑octanol derivatives are sometimes used in industrial and solvent applications outside of food contexts. Octanol itself can exhibit a mild odor and waxy character and is employed as a solvent or intermediate in fragrance and flavor chemistry. However, regulatory documentation tends to differentiate between generic octanol and specific synthetic derivatives listed for food use, with the latter appearing in regulatory inventories with defined technical functions. 2. Fatty Alcohols such as Cetyl Alcohol: Cetyl alcohol (a 16‑carbon fatty alcohol) is widely used in personal care products and, in some cases, in food contact materials as an emulsifier or texture‑enhancing agent. Like OCTYL ALCOHOL, SYNTHETIC, fatty alcohols like cetyl alcohol exhibit limited water solubility and can contribute to the stabilization of emulsions. The regulatory status and application conditions for cetyl alcohol may differ, with specific listings in food additive or contact substance inventories guiding use. 3. Solvents like Propylene Glycol or Glycerol: Although chemically distinct, solvents such as propylene glycol and glycerol are used in food formulations to dissolve or carry flavor and functional ingredients. These compounds are more commonly encountered in food products and have well‑defined regulatory statuses and safety profiles, including established ADIs. Compared to OCTYL ALCOHOL, SYNTHETIC, these solvents are typically more widely used and better characterized in both regulatory and sensory contexts. Each of these comparators highlights different aspects of how technical ingredients function in formulations. While fatty alcohols share chemical features such as hydrocarbon chains and polar functional groups, their roles vary based on solubility, regulatory status, and the extent of safety evaluation. In contrast to solvents with extensive use histories and detailed safety profiles, OCTYL ALCOHOL, SYNTHETIC is recognized primarily through regulatory listings for specified functional roles, and its broader sensory and toxicological characterization remains limited in publicly available sources. These comparisons illustrate that while OCTYL ALCOHOL, SYNTHETIC shares some functional traits with other additives, the specifics of its application, regulatory acceptance, and documentation differ, underscoring the importance of consulting relevant regulatory inventories and conditions of use when evaluating technical food additives.

Common Food Applications Narrative

OCTYL ALCOHOL, SYNTHETIC appears in regulatory inventories for food additives and food contact substances where its functional roles—such as solvent, vehicle, flavoring agent or adjuvant—are identified for use under defined conditions consistent with regulatory allowances. In broad application contexts, such ingredients are not used as bulk food components but rather as technical adjuvants that support processing or formulation objectives behind the scenes. For example, in complex food products that incorporate multiple flavor compounds, emulsifiers, or lipid‑soluble nutrients, a vehicle or solvent like OCTYL ALCOHOL, SYNTHETIC can facilitate blending or incorporation of those components to yield consistent sensory results across production batches. Similarly, in products that rely on coatings, adhesives, or indirect food contact materials, ingredients classified under related regulatory sections contribute to ensuring barrier performance or controlled release of certain functional molecules. Food manufacturers may use such substances in encapsulation systems, flavor delivery vehicles, or specialized processing aids that help achieve smooth texture, uniform dispersion, or defined sensory experience without directly influencing the primary flavor profile. While OCTYL ALCOHOL, SYNTHETIC itself is not typically marketed or recognized as a standalone food ingredient, its inclusion in finished products occurs at technical levels, aligned with specific formulation needs. Common applications in which such technical ingredients may be involved include ready‑to‑drink beverages with complex flavor systems, confectionery where lipid‑soluble flavor compounds must be stabilized or solubilized, dairy and dairy‑alternative products requiring dispersion of hydrophobic vitamins or flavors, and baked goods where processing aids manage moisture or component interactions. In each case, the presence of formulation aids supports the overall quality and consistency of the product, enabling manufacturers to meet consumer expectations for flavor, texture, and stability. It is also important to recognize that the use of OCTYL ALCOHOL, SYNTHETIC in any food application is governed by regulatory allowances and compliance with good manufacturing practice. The regulatory listings referenced for this ingredient delineate not only permitted technical functions but also the statutory framework under which such uses are evaluated. This regulatory context ensures that food formulators employ technical ingredients responsibly and in ways that do not compromise food safety or quality, even when the ingredient itself does not contribute directly to the taste or nutritional value experienced by consumers.

Safety & Regulations

FDA

  • Notes: The ingredient is listed in FDA inventories under specific CFR sections; comprehensive approval status for all uses is not fully documented publicly.

EFSA

  • Notes: No specific EFSA authorization or E number was found in available public sources.

JECFA

  • Notes: No specific JECFA evaluation with numeric ADI was found in publicly accessible sources.

Sources

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