FlavScents AInsights Entry: Ethyl Stearate (CAS: 111-61-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl Stearate
• IUPAC Name: Ethyl octadecanoate
• CAS Number: 111-61-5
• FEMA Number: 2436
• Other Identifiers: FL No. 09.038
• Molecular Formula: C20H40O2
• Molecular Weight: 312.53 g/mol

Ethyl stearate is an ester formed from stearic acid and ethanol. It is characterized by its long carbon chain, which contributes to its waxy texture and low volatility. The ester functional group is crucial for its odor profile, imparting a mild, waxy, and slightly fatty scent that is often used to add creamy or smooth notes in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl stearate is known for its mild, waxy, and slightly fatty odor, reminiscent of natural fats and oils. It is not typically used as a primary impact note but rather as a background modifier to enhance the creamy and smooth characteristics of a fragrance or flavor. Its odor intensity is low, and it has a high odor threshold, making it suitable for subtle modifications rather than dominant roles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl stearate is not commonly found in nature but can be synthesized through the esterification of stearic acid, a saturated fatty acid prevalent in animal fats and some plant oils, with ethanol. This reaction is typically catalyzed by an acid or enzyme. While it can be considered for "natural flavor" designation if derived from natural sources, its synthetic production is more common in industrial applications.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl stearate is used in flavor formulations to impart creamy, waxy, and fatty notes, often enhancing the mouthfeel and richness of dairy, confectionery, and bakery products. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to undesirable waxy off-notes. It is stable under typical food processing conditions, including moderate heat and neutral pH, but may oxidize under prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl stearate is used to add depth and smoothness, often in the base notes of a composition. It is found in fragrance families such as oriental and gourmand, where its creamy and waxy characteristics complement sweet and spicy accords. Typical concentrations range from 0.1% to 1% in the final product, depending on the desired effect. Its low volatility makes it a suitable base note, providing longevity and a smooth finish.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.038.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for flavor use, with harmonized assumptions across regions. However, specific concentration limits may vary, necessitating verification for compliance in each market.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl stearate is considered safe for use in food and fragrance applications at typical concentrations. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI established, indicating low toxicity. Dermal exposure in fragrances is generally safe, with low irritation and sensitization potential, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, reducing occupational risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl stearate is valued for its ability to impart creamy and smooth characteristics without overpowering other notes. It synergizes well with other fatty and creamy compounds, enhancing the richness of formulations. A common pitfall is overuse, leading to a waxy or greasy perception. It is often under-utilized in applications where subtle background enhancement is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethyl stearate is well-established, particularly regarding its sensory profile and regulatory status. Industry practices are documented, though specific use levels may vary. Known data gaps include detailed toxicological studies, which are mitigated by its GRAS status and historical safe use.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-25 09:40:56 GMT (p2)