peg-10 olive glycerides

Full Material List

N/A

Ingredient	Name Detail	CAS
peg-2 olive glycerides	N/A	103819-46-1
peg-6 olive glycerides	N/A	103819-46-1
peg-7 olive glycerides	N/A	103819-46-1
peg-40 olive glycerides	N/A	103819-46-1

Identifiers

CAS (Single)	103819-46-1
FEMA	N/A
EINECS	N/A
Synonyms	glycerides, olive oil (olea europea) mono- and di-, ethoxylated (10 mol EO average molar ratio) olive oil peg-10 esters polyethylene glycol (10) olive glycerides polyoxyethylene (10) olive glycerides
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	N/A

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: PEG-10 Olive Glycerides (CAS: 103819-46-1)

1. Identity & Chemical Information

Common Name(s): PEG-10 Olive Glycerides
IUPAC Name: Not applicable as it is a mixture
CAS Number: 103819-46-1
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable as it is a mixture
Discussion: PEG-10 Olive Glycerides are a mixture of polyethylene glycol (PEG) esters of olive oil fatty acids. This material is used primarily for its emollient and surfactant properties in various formulations. The presence of olive oil fatty acids contributes to its mildness and skin compatibility, making it a popular choice in personal care products.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

PEG-10 Olive Glycerides are not typically used for their sensory properties in flavor or fragrance applications. They are primarily valued for their functional roles, such as emulsification and texture modification. As such, specific odor and flavor descriptors, as well as taste and odor thresholds, are not well-documented. In formulations, they may contribute to a subtle, background creaminess or richness due to the olive oil component, but this is not their primary function.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

PEG-10 Olive Glycerides do not occur naturally. They are synthesized through the esterification of olive oil fatty acids with polyethylene glycol. This process is a form of chemical modification that enhances the solubility and emulsifying properties of the olive oil components, making them suitable for use in a variety of formulations. The designation of "natural" in this context would depend on regulatory definitions and the source of the olive oil used in the synthesis.

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

4. Use in Flavors

PEG-10 Olive Glycerides are not commonly used as flavoring agents. Instead, they serve as emulsifiers and stabilizers in flavor systems, helping to blend oil and water-based components. Typical use levels in food and beverage formulations are not well-documented, but they are generally used at low concentrations to achieve the desired emulsification without impacting flavor. Stability considerations include resistance to oxidation and hydrolysis, making them suitable for a range of pH levels and temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, PEG-10 Olive Glycerides are used as solubilizers and carriers rather than for their scent. They help to stabilize fragrance oils in aqueous systems and can enhance the distribution of fragrance on the skin. Typical concentration ranges are not specified, but they are used in small amounts to achieve the desired solubilization without altering the fragrance profile. Their contribution is primarily functional, aiding in the even distribution and longevity of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: PEG-10 Olive Glycerides are generally recognized as safe (GRAS) for use in cosmetics and personal care products. Their use in food is less common and would require specific regulatory approval.
European Union: Approved for use in cosmetics under Regulation (EC) No 1223/2009. Their use in food would be subject to specific regulations.
United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
Asia: Regulations vary by country; generally approved for cosmetic use.
Latin America: Similar to the US and EU, primarily approved for cosmetic applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Limited data available for oral exposure as they are not typically used in food. Safety assessments would focus on the individual components.
Dermal Exposure: Generally considered safe for use in cosmetics, with low irritation and sensitization potential. IFRA standards would apply if used in fragrance formulations.
Inhalation Exposure: Not typically a concern due to low volatility. Occupational exposure limits are not well-defined.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

PEG-10 Olive Glycerides are valued for their ability to improve the texture and stability of emulsions. They are often used in synergy with other emulsifiers to enhance product performance. Common pitfalls include using them at too high a concentration, which can lead to greasiness or instability. They are frequently under-utilized in formulations where mildness and skin compatibility are priorities.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on PEG-10 Olive Glycerides is well-established in the context of cosmetic applications, with industry-typical practices documented. However, there are gaps in data regarding their use in food, and regulatory ambiguities may exist in certain regions.

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 (not applicable, noted)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable)

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 2026-08-29 09:15:36 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier