3,5-Dimethyl-1,2-cyclopentanedione (HCID 61634)

概要

3,5-Dimethyl-1,2-cyclopentanedione is a cyclic ketone.

名称と識別子

優先名称: 3,5-Dimethyl-1,2-cyclopentanedione
IUPAC: 3,5-dimethylcyclopentane-1,2-dione
現地名: カラメルI
英語名: CARAMEL
分子式: C7H10O2
分子量: 0

名称と別名

13494-07-03,5-Dimethyl-1,2-cyclopentanedione3,5-Dimethylcyclopentane-1,2-dione3,5-Dimethyl-1,2-cyclopentadione1,2-Cyclopentanedione, 3,5-dimethyl-DTXSID0047660DTXCID8027660FEMA 3269EINECS 236-811-3UNII-DV18V4XD6W2-Hydroxy-3,5-dimethyl-2-cyclopenten-1-one, 9CI3,5-dimethyl-2-hydroxy-2-cyclopenten-1-one

名称をさらに表示

カラメルIカラメル色素ICARAMELCOLOURFEMA 2235CARAMEL ICARAMEL IVCARAMELCOLOURSIrt80p255ap680ds400

RefChem:915783,5-DIMETHYL-1,2-CYCLOPENTANEDIONE [FHFI]2-Cyclopenten-1-one, 2-hydroxy-3,5-dimethyl-DV18V4XD6WFEMA NO. 3269MIDXCONKKJTLDX-UHFFFAOYSA-NCaramelMFCD00143076

データベース識別子

CAS: 13494-07-0、8028-89-5
PubChem CID: 61634
DTXSID: DTXSID0047660
ChEMBL: CHEMBL3183686
ChEBI: CHEBI:195838
EC Number: 236-811-3、932-495-2
Nikkaji: J241.146F

物性

構造計算による物性

XLogP: 0.7
極性表面積: 34.1 Å²
水素結合供与体数: 0
水素結合受容体数: 2
回転可能結合数: 0
重原子数: 9
形式電荷: 0
複雑度: 142

実験および物理化学的性質

CosmeticsCosmetic colorant

FragrancesFragrance Ingredient (3,5-Dimethyl-1,2-cyclopentadione) -> IFRA transparency List

Food Additives · 3 件

Foods, Drugs, Cosmetics -> FDA Regulatory Status of Color Additives

FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food

COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER, SOLVENT OR VEHICLE -> FDA Substance added to food

Density0.5 g/ml at 20 °C

Flavoring AgentsEU Flavoring substances

Solubility · 2 件

insoluble in water

(in ethanol)

物理化学的性質

比重(密度): 1.35 g/cm3 · 1.35 g/cm3
FEMA: 2235 · 2235 | CARAMEL COLOR
臭い (Odor): 100 %で。焦げた砂糖 · 100.00%で。焦げた砂糖
においのタイプ: 甘い
化粧品成分の機能: 着色剤香料
EPAの化学物質情報: Caramel color (8028-89-5)

化学的性質 · 1 件

化学的特性Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997).

安全と法規制

GHS分類

GHS Classification · 5 件

Warning

H302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]

P264, P270, P301+P317, P330, and P501 (click each P-code to see the statement)

Aggregated GHS information provided per 1602 reports by companies from 2 notifications to the ECHA C&L Inventory.

Not Classified

危険有害性情報

Regulatory Information · 4 件

Chemical: 1,2-Cyclopentanedione, 3,5-dimethyl-

Regulation (EC) No 1831/2003 (amended)

1,2-Cyclopentanedione, 3,5-dimethyl-: Does not have an individual approval but may be used under an appropriate group standard

Caramel, color: Does not have an individual approval but may be used under an appropriate group standard

Hazard Classes and Categories · 2 件

Acute Tox. 4 (100%)

Not Classified

安全データ

tsca: TSCA listed
有毒物質データの: 8028-89-5(Hazardous Substances Data)

化学と産業

薬理情報

Cellular LocationsCytoplasm

用途と製造

Household ProductsInformation on 66 consumer products that contain Caramel in the following categories is provided:

Use Classification · 3 件

Fragrance Ingredients

Flavoring Agents -> JECFA Flavorings Index

Cosmetics -> Cosmetic colorant

General Manufacturing Information1,2-Cyclopentanedione, 3,5-dimethyl-: ACTIVE

応用分野 · 2 件

解説カラメル，砂糖，ブドウ糖，果糖などの糖類を加熱すると，160℃くらいで溶融し，さらに加熱すると190～220℃で黒褐色の粘度の高い物質に変わる。これをカラメルといい，この過程をカラメル化という。パンをトーストにしたり，餅を焼くときつね色になるが，これはパンや餅に含まれている糖が，熱のためカラメル化するためである。カラメルはまた工業的に製造され，ソース，しょうゆ，清涼飲料などの着色に用いられる。この場合，原料のサツマイモあるいはジャガイモのデンプンを酸で糖化し，次いで180～220℃で加熱して製造する。

使用caramel is used as a coloring agent. It provides products with a slight touch of brown. Some sources also state that it acts as a soothing agent in skin care preparations. Caramel is a concentrated solution obtained from heating sugar or glucose solutions.

調製方法

製造方法Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating.

サプライヤー50 社

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補足説明 · 2 件

定義本品は、グルコース(*)、スクロース(*)、転化糖、水飴(*)、デンプン加水分解物、糖みつ又はその他の糖類を熱処理して得た物質である。参照表示名称：グルコース, スクロース, 水飴

定義A sugar-based food colorant made from liquid corn syrup by heating in the presence of catalysts to approximately 250F (121C) for several hours, cooling to 200F (93C), and filtering. The brown color results from either Maillard reactions, true caramelization, or oxidative reactions. Caramels are colloidal in nature, the particles being held in solution by either positive or negative electric charges.

カラメルI

基本情報

概要