ALLYL ANTHRANILATE Chemical Properties,Usage,Production
As a flavor ingredient
Identification
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CAS.No.:
7493-63-2
FL.No.:
9.719
FEMA.No.:
2020
NAS.No.:
2020
CoE.No.:
254
EINECS.No.:
231-331-0
JECFA.No.:
20
Description: Allyl anthranilate is used as a flavor enhancer and flavoring agent. Regulatory Status:
CoE: n/a
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent. (1996).
Reported uses (ppm): (FEMA, 1994)
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Food Category
Usual
Max.
Alcoholic beverages
1.25
2.5
Baked goods
0.75
1.5
Frozen dairy
0.3
1
Gelatins, puddings
2
2
Nonalcoholic beverages
0.88
1.64
Soft candy
0.91
2.04
Natural occurrence: Not reported found in nature.
Chemical Properties
Allyl anthranilate is used as a flavor enhancer and flavoring agent.
Uses
Allyl Anthraniliate is used in the synthesis of diazabicyclo-heptanone compounds mimicking β-lactam antibiotics.
Uses
Allyl Anthranilate is a synthetic flavoring agent that is a light yel-
low colored liquid of green leaf-wine odor. it is stable but may cause
discoloration. it should be stored in glass or tin containers. it is used
as flavoring for its wine note and has application in beverages and
candy at 1–2 ppm.
Definition
ChEBI: 2-Propenyl 2-aminobenzoate is a benzoate ester.
General Description
Clear golden liquid.
Air & Water Reactions
Insoluble in water.
Reactivity Profile
The unsaturated aliphatic hydrocarbons are generally much more reactive than the alkanes, which are saturated aliphatic hydrocarbons. Strong oxidizers may react vigorously with them. Reducing agents can react exothermically to release gaseous hydrogen. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides.
