The provided prompt is a detailed guideline for generating a comprehensive entry for a flavor and fragrance material, specifically octoxynol-25 (CAS: 9002-93-1), for FlavScents.com. The entry is intended for experienced professionals such as flavor chemists, perfumers, and regulatory specialists. Below is a structured entry based on the prompt's requirements:
1. Identity & Chemical Information
- Common Name(s): Octoxynol-25
- IUPAC Name: Poly(oxy-1,2-ethanediyl), α-(4-nonylphenyl)-ω-hydroxy-
- CAS Number: 9002-93-1
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Molecular Formula: C33H60O10 (approximate for the average polymer)
- Molecular Weight: Approximately 604.83 g/mol
- Functional Groups and Structure–Odor Relevance: Octoxynol-25 is a nonionic surfactant with a polyoxyethylene chain. It does not have a direct odor impact but can influence the solubility and stability of fragrance compounds in formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
- Odor and Flavor Descriptors: Octoxynol-25 itself is not typically associated with a distinct odor or flavor. It is used primarily for its functional properties rather than sensory characteristics.
- Taste and/or Odor Thresholds: Data not found.
- Typical Sensory Role: It acts as a solubilizer and stabilizer in formulations, enhancing the delivery and consistency of other sensory-active ingredients.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
- Known Natural Sources: Octoxynol-25 is a synthetic compound and does not occur naturally.
- Formation Pathways: It is produced through the ethoxylation of nonylphenol, a process involving the reaction of nonylphenol with ethylene oxide.
- Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic surfactant, 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: Octoxynol-25 is not typically used directly in flavor formulations due to its synthetic nature and lack of flavor properties.
- Functional Role in Flavor Systems: It may be used indirectly to improve the solubility and stability of flavor compounds in complex formulations.
- Typical Use Levels: Data not found. Use levels would be determined by the specific formulation requirements and regulatory guidelines.
- Stability Considerations: It is stable under a range of pH conditions and moderate heat but may degrade under extreme conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
- Fragrance Families and Product Types: Used in a variety of personal care and household products as a solubilizer.
- Functional Role: Acts as a solubilizer and emulsifier, aiding in the uniform distribution of fragrance oils.
- Typical Concentration Ranges: Typically used at low concentrations, often less than 1% in finished products.
- Volatility and Top/Middle/Base Contribution: Does not contribute directly to fragrance volatility or profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States (FDA / FEMA GRAS): Not listed as GRAS for flavor use.
- European Union (Reg. (EC) No 1334/2008): Not approved for use in food flavors.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia (Japan, China, ASEAN): Regulatory status varies; typically not approved for food use.
- Latin America (e.g., Brazil, MERCOSUR): Generally not approved for food use.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Not intended for oral consumption; no ADI or MSDI established.
- Dermal Exposure: Generally considered safe for use in cosmetics at low concentrations; potential for irritation or sensitization at higher levels.
- Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be minimized.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
- Why This Material is Valuable: Provides essential solubilizing properties for complex formulations.
- Typical Synergies: Works well with other surfactants and emulsifiers to enhance product stability.
- Common Formulation Pitfalls: Overuse can lead to product instability or irritation.
- Situations Where It is Frequently Over- or Under-used: Often under-utilized in formulations requiring enhanced solubility of hydrophobic compounds.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
- Well-Established Data: Extensive use in non-food applications with well-documented safety profiles.
- Industry-Typical but Undocumented Practices: Use levels and applications in non-food products are often based on industry norms.
- Known Data Gaps or Regulatory Ambiguities: Limited data on flavor use due to regulatory restrictions.
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
This entry provides a comprehensive overview of octoxynol-25, focusing on its functional role in formulations rather than direct sensory contributions, reflecting its primary use as a solubilizer and stabilizer in non-food applications.
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 2026-02-22 13:23:46 GMT (p2)