fatty acids C16-18 esters with pentaerythritol

Full Material List

N/A

Identifiers

CAS (Single)	85116-93-4
FEMA	N/A
EINECS	N/A
Synonyms	acids, fatty (C8-C22), esters with pentaerythritol fatty acids, C16-18, esters with pentaerythritol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	acids, fatty (C8-C22), esters with pentaerythritol
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: Fatty Acids C16-18 Esters with Pentaerythritol (CAS: 85116-93-4)

1. Identity & Chemical Information

Common Name(s): Fatty acids C16-18 esters with pentaerythritol
CAS Number: 85116-93-4
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: Not applicable (complex mixture)
Molecular Weight: Not applicable (complex mixture)
Discussion: This material is a complex mixture of esters derived from the reaction of pentaerythritol with fatty acids, primarily palmitic (C16) and stearic (C18) acids. The esters formed are known for their emollient properties and are commonly used in cosmetic and personal care formulations. The structure-odor relevance is minimal as these esters are typically odorless or have a very faint fatty odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Generally odorless; may have a faint fatty or waxy odor.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: Due to its minimal odor, this material is not typically used for its sensory properties in flavors or fragrances. It may serve as a base or carrier in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Not naturally occurring; synthesized through esterification.
Formation Pathways: Produced via the esterification of pentaerythritol with fatty acids derived from natural fats and oils.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized ester, 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: Not typically used in flavor applications due to its lack of significant flavor properties.
Functional Role in Flavor Systems: May be used as a carrier or base in flavor formulations.
Typical Use Levels: Data not found; typically used at low levels as a carrier.
Stability Considerations: Stable under normal conditions; resistant to oxidation and hydrolysis.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in personal care products for its emollient properties rather than fragrance.
Functional Role: Acts as a base or carrier; provides texture and stability to formulations.
Typical Concentration Ranges: Used at concentrations ranging from 1% to 10% in personal care products.
Volatility and Top/Middle/Base Contribution: Non-volatile; does not contribute to fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not specifically listed as GRAS; used in cosmetics.
European Union (Reg. (EC) No 1334/2008): Not listed as a flavoring substance; used in cosmetics.
United Kingdom: Follows EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Used in cosmetics; specific regulations may vary.
Latin America (e.g., Brazil, MERCOSUR): Used in cosmetics; specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Not typically relevant due to non-flavor use.
Dermal Exposure: Considered safe for use in cosmetics; low irritation potential.
Inhalation Exposure: Minimal risk due to low volatility.
Risk Profiles: Generally considered safe for intended uses in cosmetics and personal care products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Provides emollient properties and stability to formulations.
Typical Synergies: Works well with other emollients and stabilizers.
Common Formulation Pitfalls: Overuse can lead to greasy textures.
Situations Where It is Frequently Over- or Under-used: Often under-utilized in formulations seeking to enhance texture without adding fragrance.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Safety and usage in cosmetics are well-documented.
Industry-Typical but Undocumented Practices: Use as a carrier in non-flavor applications.
Known Data Gaps or Regulatory Ambiguities: Limited data on flavor use due to its primary application in cosmetics.

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 applicable for this material)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable for this 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 2026-01-21 09:26:55 GMT (p2)

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