nonane dioic acid polymer with 1,2-propane diol

Full Material List

N/A

Identifiers

CAS (Single)	29408-67-1
FEMA	N/A
EINECS	N/A
Synonyms	azelaic acid, propylene glycol polymer nonanedioic acid, polymer with 1,2-propanediol nonanedioic acid;propane-1,2-diol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	(C9 H16 O4.C3 H8 O2)x-

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Nonane Dioic Acid Polymer with 1,2-Propane Diol (CAS: 29408-67-1)

1. Identity & Chemical Information

Common Name(s): Nonane dioic acid polymer with 1,2-propane diol
IUPAC Name: Not applicable as this is a polymer
CAS Number: 29408-67-1
FEMA Number: Not applicable
Other Identifiers: Not available
Molecular Formula: Not applicable for polymers
Molecular Weight: Not applicable for polymers
Functional Groups and Structure–Odor Relevance: This polymer is formed from nonane dioic acid and 1,2-propane diol, which suggests potential ester linkages. These linkages can influence the material's physical properties, such as flexibility and hydrophobicity, which may indirectly affect its sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: The sensory profile of this polymer is not well-documented, as it is primarily used for its functional properties rather than its sensory attributes. However, polymers of this type may have a neutral to slightly waxy odor.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: This material is typically used as a carrier or stabilizer in formulations rather than for its sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: This polymer is synthetic and does not occur naturally.
Formation Pathways: It is formed through a polymerization reaction between nonane dioic acid and 1,2-propane diol.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic polymer, it does not qualify for natural flavor or fragrance designations.

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

4. Use in Flavors

Flavor Categories and Applications: This polymer is not typically used for its flavor properties but may be used as a carrier or stabilizer in flavor formulations.
Functional Role in Flavor Systems: Acts as a stabilizer or carrier, helping to maintain the integrity and release profile of flavor compounds.
Typical Use Levels: Data not found. Use levels would depend on the specific application and regulatory guidelines.
Stability Considerations: Generally stable under typical food processing conditions, but specific stability data is not available.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in a variety of fragrance applications as a fixative or carrier.
Functional Role: Primarily acts as a fixative, helping to prolong the presence of volatile fragrance components.
Typical Concentration Ranges: Data not found. Usage would be determined by the specific formulation requirements.
Volatility and Top/Middle/Base Contribution: As a polymer, it is non-volatile and does not contribute directly to the fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not specifically listed as GRAS for flavor use.
European Union (Reg. (EC) No 1334/2008; FL number status): Not listed under specific flavor regulations.
United Kingdom: Follows EU regulations post-Brexit, with no specific listing.
Asia (Japan, China, ASEAN): Data not found; typically follows international guidelines.
Latin America (e.g., Brazil, MERCOSUR): Data not found; typically follows international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found. Typically, polymers are considered inert, but specific safety assessments would be required for food contact applications.
Dermal Exposure: Generally considered safe for use in cosmetics and personal care products, but specific irritation or sensitization data is not available.
Inhalation Exposure: As a non-volatile polymer, inhalation exposure is minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Provides structural integrity and stability to formulations.
Typical Synergies: Works well with volatile compounds by acting as a fixative.
Common Formulation Pitfalls: Overuse can lead to undesirable texture or consistency in products.
Situations Where It is Frequently Over- or Under-Used: Often under-utilized in applications where stability and controlled release are critical.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Limited due to the material's primary use as a functional polymer rather than a sensory ingredient.
Industry-Typical but Undocumented Practices: Use as a carrier or stabilizer is common but not well-documented in public literature.
Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and safety data are limited.

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 where applicable
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 2026-10-14 09:12:59 GMT (p2)

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