benfotiamine

Full Material List

S-[(Z)-2-[(4-amino-2-methylpyrimidin-5-yl)methyl-formylamino]-5-phosphonooxypent-2-en-3-yl] benzenecarbothioate

Identifiers

CAS (Single)	22457-89-2
FEMA	N/A
EINECS	N/A
Synonyms	allithiamine S-[(Z)-2-[(4- amino-2-methylpyrimidin-5-yl)methyl-formylamino]-5-phosphonooxypent-2-en-3-yl] benzenecarbothioate S-(2-(N-((4- amino-2-methylpyrimidin-5-yl)methyl)formamido)-5-(phosphonooxy)pent-2-en-3-yl)benzothioate S-[(2Z)-2-{[(4- amino-2-methylpyrimidin-5-yl)methyl](formyl)amino}-5-(phosphonooxy)pent-2-en-3-yl] benzenecarbothioate (3Z)-4-{N-[(4- amino-2-methylpyrimidin-5-yl)methyl]carbonylamino}-3-(phenylcarbonylthio)pent-3-enyl dihydrogen phosphate benphothiamine benzenecarbothioic acid, S-[(1Z)-2-[[(4-amino-2-methyl-5-pyrimidinyl)methyl]formylamino]-1-[2-(phosphonooxy)ethyl]-1-propen-1-yl] ester benzoic acid, thio-, S-ester with N-((4-amino-2-methyl-5-pyrimidinyl)methyl)-N-(4-hydroxy-2-mercapto-1-methyl-1-butenyl)formamide dihydrogen phosphate (ester) benzoylthiamine monophosphate S- benzoylthiamine monophosphate benzoylthiamine O-monophosphate S- benzoylthiamine O-monophosphate benzoylthiaminmonophosphate bietamine biotamin BTMP 6-(2- methyl-6-amino-5-pyrimidinyl)-5-aza-5-formyl-4-methyl-3-benzoylthio-3-hexenyl phosphate neurostop nitanevril tabiomyl thiamine monophosphate benzoyl vitanevril
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	Y92OUS2H9B
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	466.454272
Molecular Formula	C19 H23 N4 O6 P S

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	745.00 to 746.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	760.00 Â°F. TCC ( 404.40 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-2.814 (est)
Soluble In	alcohol water, 134.8 mg/L @ 25 °C (est) water
Occurrence	chive plant garlic bulb garlic heated garlic leek wild leek plant

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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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.

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