acetyl glyceryl ricinoleate

Full Material List

N/A

Identifiers

CAS (Single)	235433-29-1
FEMA	N/A
EINECS	N/A
Synonyms	acetylglyceryl ricinoleate glycerides, mixed acetyl and ricinoleoyl
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	N/A
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

AInsights Entry for Acetyl Glyceryl Ricinoleate (CAS: 235433-29-1)

1. Identity & Chemical Information

Common Name(s): Acetyl Glyceryl Ricinoleate
IUPAC Name: 2,3-dihydroxypropyl (9Z,12R)-12-acetoxy-9-octadecenoate
CAS Number: 235433-29-1
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C23H42O6
Molecular Weight: 414.58 g/mol
Functional Groups and Structure–Odor Relevance: Acetyl glyceryl ricinoleate is an ester derived from ricinoleic acid and glycerol. The ester linkage and hydroxyl groups contribute to its functional properties in formulations, although it is not primarily used for its odor characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Acetyl glyceryl ricinoleate is not typically used for its sensory properties. It may have a mild, fatty odor characteristic of esters, but it is primarily valued for its functional properties in formulations rather than its sensory impact.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: This compound is generally used as a functional ingredient rather than for its sensory attributes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Acetyl glyceryl ricinoleate is not naturally occurring. It is synthesized from ricinoleic acid, which is derived from castor oil, and glycerol.
Formation Pathways: The compound is formed through esterification, where ricinoleic acid reacts with glycerol in the presence of an acetylating agent.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it does not qualify as a natural flavor or fragrance under most regulatory definitions.

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

4. Use in Flavors

Flavor Categories and Applications: Acetyl glyceryl ricinoleate is not commonly used as a flavoring agent due to its lack of significant flavor characteristics.
Functional Role in Flavor Systems: It may be used as a carrier or emulsifier in flavor systems.
Typical Use Levels: Data not found. Industry-typical use as a functional ingredient would be at low levels, often below 100 ppm, depending on the application.
Stability Considerations: The compound is stable under typical food processing conditions but may hydrolyze under extreme pH or high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Acetyl glyceryl ricinoleate is used in personal care products for its emollient properties rather than as a primary fragrance component.
Functional Role: It acts as a skin-conditioning agent and can enhance the texture of formulations.
Typical Concentration Ranges: Typically used at concentrations ranging from 0.1% to 5% in personal care formulations.
Volatility and Top/Middle/Base Contribution: It is non-volatile and does not contribute to the fragrance profile in terms of top, middle, or base notes.

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 as a flavoring substance.
United Kingdom: Follows EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
Latin America (e.g., Brazil, MERCOSUR): Not specifically listed; follows general safety and regulatory guidelines for cosmetic ingredients.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Not typically relevant due to its primary use in non-food applications.
Dermal Exposure: Generally considered safe for use in cosmetics; no significant irritation or sensitization reported at typical use levels.
Inhalation Exposure: Low volatility minimizes inhalation risk; occupational exposure considerations are minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Acetyl glyceryl ricinoleate is valued for its emollient properties and ability to improve the texture and stability of formulations.
Typical Synergies: Works well with other emollients and emulsifiers to enhance product feel and stability.
Common Formulation Pitfalls: Overuse can lead to greasy formulations; balance with other ingredients is crucial.
Situations Where It is Frequently Over- or Under-used: Often under-utilized in formulations where enhanced skin feel is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Functional properties and safety in cosmetic applications are well-documented.
Industry-Typical but Undocumented Practices: Use levels and specific applications may vary based on proprietary formulations.
Known Data Gaps or Regulatory Ambiguities: Limited data on flavor use and specific regulatory approvals.

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
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 2026-06-11 10:50:49 GMT (p2)

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