biotin

Full Material List

5-[(3aR,6S,6aS)-2-oxo-1,3,3a,4,6,6a-hexahydrothieno[3,4-d]imidazol-6-yl]pentanoic acid

Identifiers

CAS (Single)	58-85-5
FEMA	N/A
EINECS	200-399-3
Synonyms	biodermatin (+)- biotin D- biotin D-(+)- biotin delta- biotin D- biotin (pure and feed grade) biotin (vitamin H) USP30 biotin 1% ZMC D- biotin 1% on maltodextrin biotin 1% trituration biotin 1% Vitamin H 1% biotin 10% (on mannitol) ZMC D- biotin 100% USP biotin 2% D- biotin FCC (vitamin H) biotin Pure biotin USP D- biotin USP (vitamin H) biotin USP vitamin H 97%-100.5% biotine biotine (Vitamin H) 5-[(3aS,4S,6aR)-2-oxo hexahydro-1H-thieno[3,4-d]imidazol-4-yl]pentanoic acid hexahydro-2-oxo-[3as-(3a,4Î²,6a)]-1H-Thieno[3,4-d]imidazole-4-pentanoic acid hexahydro-2-oxo-[3aS-(3aa,4b,6aa)]-1H-Thieno[3,4-d]imidazole-4-pentanoic acid cis- hexahydro-2-oxo-1H-thieno(3,4)imidazole-4-valeric acid (3aS,4S,6aR)- hexahydro-2-oxo-1H-thieno[3,4-d]imidazole-4-valeric acid 5-[(3aR,6S,6aS)-2-oxo-1,3,3a,4,6,6a- hexahydrothieno[3,4-d]imidazol-6-yl]pentanoic acid injacom H lutavit H2 rovimix H2 cis- tetrahydro-2-oxothieno(3,4-d)imidazoline-4-valeric acid 1H- thieno[3,4-d]imidazole-4-pentanoic acid, hexahydro-2-oxo-, (3aS,4S,6aR)- vitamin B7 vitamin H
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	6SO6U10H04
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	244.31412
Molecular Formula	C10 H16 N2 O3 S

Properties

Food Chemicals Codex Listed	No
Appearance	white to off-white crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	232.00 Â°C. @ 760.00 mm Hg
Boiling Point	573.58 Â°C. @ 760.00 mm Hg (est)
Flash Point	573.00 Â°F. TCC ( 300.70 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	0.861 (est)
Soluble In	water, 220 mg/L @ 25 °C (exp)
Occurrence	apple plant avocado fruit banana fruit barley seed bean black bean root bean fava bean seed bean field bean root cacao sprout cauliflower corn cob cotton seed egg elder black elder fruit fenugreek sprout garlic bulb grape fruit lentil seed mackerel oat seed pea seed peanut seed salmon sardine sesame seed soybean seed tomato fruit walnut english walnut nut watercress plant wheat seed yeast

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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