| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 80-68-2 |
| ECHA EC Number: | 201-300-6 |
| FDA UNII: | TFM6DU5S6A |
| Category: | flavoring agents |
| IUPAC Name: | dextro,laevo-threonine |
| InChI : | InChI=1/C4H9NO3/c1-2(6)3(5)4(7)8/h2-3,6H,5H2,1H3,(H,7,8)/f/h7H |
| Std.InChI: | InChI=1S/C4H9NO3/c1-2(6)3(5)4(7)8/h2-3,6H,5H2,1H3,(H,7,8)/f/h7H |
| InChIKey : | AYFVYJQAPQTCCC-UHFFFAOYAG |
| Std.InChIKey: | AYFVYJQAPQTCCC-UHFFFAOYSA-N |
| SMILES : | CC(C(C(=O)O)N)O |
| MDL: | MFCD00063722 |
| Molar Refractivity : | 27.13 ± 0.3 cm3 (est) |
| Parachor : | 253.6 ± 4.0 cm3 (est) |
| Index of Refraction : | 1.507 ± 0.02 (est) |
| Surface Tension : | 60.0 ± 3.0 dyne/cm (est) |
| Density : | 1.307 ± 0.06 g/cm3 (est) |
| Polarizability : | 10.75 ± 0.5 10-24cm3 (est) |
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| DG SANTE Food Flavourings: | 17.021 DL-threonine |
| Appearance: | white powder (est) |
| Assay: | 95.00 to 100.00 |
| Food Chemicals Codex Listed: | No |
| Melting Point: | 230.00 to 244.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 345.80 °C. @ 760.00 mm Hg (est) |
| Vapor Pressure: | 0.000003 mmHg @ 25.00 °C. (est) |
| Flash Point: | 325.00 °F. TCC ( 162.78 °C. ) |
| logP (o/w): | -1.136 (est) |
| Soluble in: | |
| alcohol | |
| water, 2.79e+005 mg/L @ 25 °C (est) | |
| water, 2.01E+05 mg/L @ 25 °C (exp) | |
| BOC Sciences |
| For experimental / research use only. |
| H-DL-Thr-OH 99% |
| Glentham Life Sciences |
| DL-Threonine |
| OQEMA |
| Threonine |
| Penta International |
| DL-THREONINE |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| DL-Threonine |
| Sigma-Aldrich: Sigma |
| For experimental / research use only. |
| DL-Threonine ≥90% (TLC) |
| TCI AMERICA |
| For experimental / research use only. |
| DL-Threonine >98.0%(T) |
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| None - None found. | |
| S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavoring agents | |||
| Recommendation for dextro,laevo-threonine usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.12 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 49000 (μg/person/day) | ||
| Threshold of Concern: | 1800 (μg/person/day) | ||
| Structure Class: | I | ||
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | - | - | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - | |
| Edible ices, including sherbet and sorbet (03.0): | - | - | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | - | - | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | - | - | |
| Bakery wares (07.0): | - | - | |
| Meat and meat products, including poultry and game (08.0): | - | - | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | - | - | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 150.00000 | - | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - | |
| Ready-to-eat savouries (15.0): | - | - | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - | |
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Amino acids from chemical group 34 Flavouring Group Evaluation 26, Revision 1 - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 79, (FGE.79)[1] - Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008) View page or View pdf |
| Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1] View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list View page or View pdf |
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):80-68-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :205 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| 2-amino-3-hydroxybutanoic acid |
| Chemidplus:0000080682 |
| 2-amino-3-hydroxybutanoic acid | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 80-68-2 |
| Pubchem (cid): | 205 |
| Pubchem (sid): | 135025753 |
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| CHEBI: | View |
| CHEMBL: | View |
| Golm Metabolome Database: | Search |
| HMDB (The Human Metabolome Database): | Search |
| Export Tariff Code: | 2922.49.4050 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| None Found |
| antistatic agents |
| found in nature |
| 2- | amino-3-hydroxybutanoic acid |
| dextro,laevo-2- | amino-3-hydroxybutanoic acid |
| DL-2- | amino-3-hydroxybutanoic acid |
| (±)-2- | amino-3-hydroxybutyric acid |
| H-DL-Thr-OH | |
| threonin | |
| threonine | |
| (±)- | threonine |
| allo-DL- | threonine |
| DL- | threonine |
| DL-allo | threonine |
| DL-allo- | threonine |
| threonine, DL- |
