soyamide DEA

Full Material List

N/A

Identifiers

CAS (Single)	68425-47-8
FEMA	N/A
EINECS	N/A
Synonyms	alkamide DIN-295/S amidex S surfactant N,N-bis( hydroxyethyl) soya amides mazamide SS-20 soya fatty acid diethanolamide soya N,N-bis(hydroxyethyl) amides soybean fatty acid diethanolamine condensate soybean oil diethanolamide soybean oil, diethanolamine condensate
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	unspecified

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	water, 0.04793 mg/L @ 25 °C (est)
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 Soyamide DEA (CAS: 68425-47-8)

1. Identity & Chemical Information

Common Name(s): Soyamide DEA
IUPAC Name: Not applicable as it is a mixture
CAS Number: 68425-47-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable as it is a mixture
Functional Groups and Structure–Odor Relevance: Soyamide DEA is a complex mixture primarily composed of amides derived from soybean oil and diethanolamine. The presence of amide groups is crucial for its surfactant properties, which are relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Soyamide DEA does not have a distinct odor or flavor profile as it is primarily used for its functional properties rather than sensory characteristics. It is typically used as a surfactant or emulsifier in formulations, contributing to the stability and texture of the product rather than imparting a specific scent or taste.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Soyamide DEA is not naturally occurring. It is synthesized through the reaction of soybean oil fatty acids with diethanolamine. This process does not occur naturally and is specific to industrial production. As such, it does not qualify for "natural flavor" or "natural fragrance" designations.

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

4. Use in Flavors

Soyamide DEA is not typically used directly for flavoring purposes due to its lack of sensory attributes. However, it can be used as an emulsifier in flavor systems to ensure the even distribution of flavor compounds in food and beverage products. Typical use levels are not well-documented, but industry practices suggest concentrations are kept low to avoid altering the flavor profile of the final product. Stability is generally good under typical food processing conditions, but it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, soyamide DEA serves as a surfactant or emulsifier, helping to stabilize and disperse fragrance oils in various formulations. It is used across multiple fragrance families and product types, including personal care products and household cleaners. Concentration ranges are typically low, as its primary role is functional rather than sensory. It contributes to the base of formulations due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Soyamide DEA is not specifically listed as GRAS by FEMA for flavor use. Its use in cosmetics and personal care products is regulated by the FDA.
European Union: Not specifically listed under Regulation (EC) No 1334/2008 for flavor use. Its use in cosmetics is subject to the EU Cosmetics Regulation.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Regulatory status varies; formulators should consult local regulations in Japan, China, and ASEAN countries.
Latin America: Specific regulations may apply; consult local authorities in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Not typically relevant for flavor use; no ADI or MSDI established.
Dermal Exposure: Generally considered safe in cosmetics at low concentrations; potential for irritation or sensitization exists, particularly with prolonged exposure.
Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Soyamide DEA is valued for its emulsifying properties, which enhance the stability and texture of both flavor and fragrance formulations. It synergizes well with other surfactants and stabilizers. Common pitfalls include using excessive amounts, which can lead to undesirable changes in product texture or stability. It is often under-utilized in formulations where enhanced stability is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on soyamide DEA is well-established in terms of its functional properties and safety in cosmetic applications. However, specific data on its use in flavor applications is limited, and formulators should rely on industry practices and regulatory guidance.

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 well-documented, noted as industry practice)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Section 5a not applicable as soyamide DEA 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 2026-06-12 10:17:00 GMT (p2)

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