peg-75 shea butter glycerides

Full Material List

N/A

Ingredient	Name Detail	CAS
peg-60 shea butter glycerides	N/A	226993-83-5

Identifiers

CAS (Single)	226993-83-5
FEMA	N/A
EINECS	N/A
Synonyms	glycerides, shea butter (butyrospermum parkii), ethoxylated (75 mol EO average molar ratio)
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-75 Shea Butter Glycerides (CAS: 226993-83-5)

1. Identity & Chemical Information

Common Name(s): PEG-75 Shea Butter Glycerides
IUPAC Name: Not applicable (mixture)
CAS Number: 226993-83-5
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable (mixture)
Discussion: PEG-75 Shea Butter Glycerides is a complex mixture derived from the esterification of shea butter with polyethylene glycol. It is primarily used for its emollient properties in personal care products. The material does not have a single molecular structure due to its nature as a mixture.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: PEG-75 Shea Butter Glycerides is typically odorless or has a very faint, neutral scent. It does not contribute significantly to flavor profiles but may impart a slight creamy texture.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: Primarily used as a texture enhancer rather than for its sensory properties.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Derived from shea butter, which is obtained from the nuts of the shea tree (Vitellaria paradoxa).
Formation Pathways: Produced through the esterification of shea butter with polyethylene glycol, a synthetic process.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While derived from a natural source, the synthetic modification may affect its classification as a "natural" ingredient in some regulatory contexts.

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

4. Use in Flavors

Flavor Categories and Applications: Not typically used in flavor formulations due to its lack of significant flavor contribution.
Functional Role in Flavor Systems: May be used as a carrier or texture modifier.
Typical Use Levels: Data not found; typically used at low levels as a functional ingredient rather than a flavorant.
Stability Considerations: Stable under typical processing conditions; resistant to oxidation and heat.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in a variety of personal care products for its emollient properties rather than its fragrance.
Functional Role: Acts as a base or carrier, providing moisturizing benefits.
Typical Concentration Ranges: Used at concentrations ranging from 1% to 10% in formulations.
Volatility and Top/Middle/Base Contribution: Non-volatile; does not contribute 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; primarily regulated as a cosmetic ingredient.
European Union (Reg. (EC) No 1334/2008): Not listed as a flavoring substance; used in cosmetics under the Cosmetics Regulation.
United Kingdom: Follows EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Regulated primarily as a cosmetic ingredient; specific flavor regulations not applicable.
Latin America (e.g., Brazil, MERCOSUR): Similar to US and EU, primarily regulated for cosmetic use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Not typically used in food; no ADI or MSDI established.
Dermal Exposure: Generally considered safe for use in cosmetics; low irritation and sensitization potential.
Inhalation Exposure: Not relevant due to low volatility.
Risk Profiles: Primarily relevant for dermal exposure in personal care products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Provides excellent emollient properties, enhancing the texture and feel of personal care products.
Typical Synergies: Works well with other emollients and moisturizers.
Common Formulation Pitfalls: Overuse can lead to greasy formulations.
Situations Where It is Frequently Over- or Under-used: Often under-utilized in formulations seeking to enhance skin feel without adding fragrance.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Safety and regulatory status as a cosmetic ingredient.
Industry-Typical but Undocumented Practices: Use levels in personal care products.
Known Data Gaps or Regulatory Ambiguities: Lack of specific data for flavor 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 where applicable.
Toxicology section covers oral, dermal, inhalation.
Regulatory section mentions US, EU, UK, Asia, Latin America.
Section 5a is not applicable as this 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 2026-04-27 08:21:54 GMT (p2)

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