peg-12 carnauba

Full Material List

N/A

Identifiers

CAS (Single)	223705-69-6
FEMA	N/A
EINECS	N/A
Synonyms	carnauba wax, ethoxylated (12 mol EO average molar ratio) polyethylene glycol (12) carnauba polyoxyethylene (12) carnauba
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 for PEG-12 Carnauba (CAS: 223705-69-6)

1. Identity & Chemical Information

Common Name(s): PEG-12 Carnauba
IUPAC Name: Not applicable as it is a polymeric material
CAS Number: 223705-69-6
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable as it is a polymeric material
Functional Groups and Structure–Odor Relevance: PEG-12 Carnauba is a polyethylene glycol derivative of carnauba wax, which is a complex mixture of esters, fatty acids, and alcohols. The PEG modification enhances its solubility and emulsifying properties, making it useful in various formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

PEG-12 Carnauba itself does not have a significant odor or flavor profile, as it is primarily used for its functional properties rather than sensory attributes. It acts as an emulsifier and stabilizer in formulations, contributing to the texture and consistency of products rather than imparting a distinct sensory note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

PEG-12 Carnauba is not naturally occurring. It is synthesized by chemically modifying carnauba wax, which is derived from the leaves of the Copernicia prunifera palm native to Brazil. The modification involves the ethoxylation of carnauba wax, integrating polyethylene glycol chains to enhance its solubility and emulsifying capabilities. This process allows it to be used in both natural and synthetic formulations, although it does not qualify for a "natural" designation due to its synthetic modification.

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

4. Use in Flavors

PEG-12 Carnauba is not typically used directly for flavoring purposes. Instead, its role in flavor systems is as a carrier or emulsifier, helping to stabilize flavor compounds in various food and beverage applications. It is particularly useful in systems where oil and water phases need to be combined. Typical use levels are not well-documented in terms of ppm, as its use is more functional than flavor-impacting.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, PEG-12 Carnauba serves as a solubilizer and emulsifier, aiding in the incorporation of fragrance oils into aqueous systems. It is used across various product types, including lotions, creams, and sprays, where it helps maintain the stability and homogeneity of the fragrance. Its contribution is primarily functional, with no direct impact on the fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: PEG-12 Carnauba is generally recognized as safe (GRAS) for use in food and cosmetics, although specific regulatory approvals for flavor use are not typically applicable.
European Union: It is permitted for use in cosmetics under Regulation (EC) No 1223/2009, but not specifically listed for flavor use.
United Kingdom: Follows EU regulations post-Brexit, with no significant divergence noted.
Asia: Regulatory status varies; generally accepted in cosmetics, but specific approvals for food use should be verified per country.
Latin America: Accepted in cosmetic applications; food use regulations should be checked with local authorities.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: PEG-12 Carnauba is not typically ingested in significant quantities, and its safety profile is primarily evaluated in the context of its use as an emulsifier or carrier.
Dermal Exposure: Considered safe for use in cosmetics, with low irritation and sensitization potential. It is included in formulations at concentrations that are generally well-tolerated.
Inhalation Exposure: Not typically a concern due to its low volatility and use in non-aerosolized products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

PEG-12 Carnauba is valued for its ability to stabilize emulsions and improve the texture of formulations. It synergizes well with other emulsifiers and stabilizers, enhancing the overall stability of complex systems. Formulators should be aware of its potential to affect the viscosity of formulations and adjust other components accordingly. It is often under-utilized in systems where enhanced solubility and stability are desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on PEG-12 Carnauba is well-established in terms of its functional properties and safety in cosmetic applications. However, specific flavor use data is limited, reflecting its primary role as a functional ingredient rather than a flavorant. Regulatory information is consistent across major markets, though local verification is recommended for specific applications.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes functional role rather than ppm ranges due to its non-flavorant nature
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Section 5a is not applicable as PEG-12 Carnauba is not a complex natural material

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 2026-01-28 19:56:59 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier