n-Propyl Gallate

Description

n-Propyl Gallate · CAS 56274-95-4 · C10H12O5. UNII 8D4SNN7V92. Melting Point: 302 °F (NTP, 1992); Melting Point: 147-149 °C; Melting Point: 150 °C.

Identification

CAS Registry Number	56274-95-4
PubChem CID	4947
Molecular formula	C10H12O5
IUPAC name	propyl 3,4,5-trihydroxybenzoate
UNII (FDA)	8D4SNN7V92
FEMA number	2947

Computed Descriptors

Molecular Weight	212.20
XLogP3	1.8
Hydrogen Bond Donor Count	3
Hydrogen Bond Acceptor Count	5
Rotatable Bond Count	4
Exact Mass	212.06847348
Monoisotopic Mass	212.06847348
Topological Polar Surface Area	87
Heavy Atom Count	15
Formal Charge	0

Physical & Chemical Properties

Melting Point	302 °F (NTP, 1992)
Melting Point	147-149 °C
Melting Point	150 °C
Flash Point	368 °F (NTP, 1992)
Flash Point	187 °C (369 °F) - closed cup
Solubility	3.5 mg/mL at 25 °C
Density	1.21
LogP	log Kow = 1.80
LogP	1.80
LogP	1.8

Physical description & handling notes

• Propyl gallate appears as fine white to creamy-white crystalline powder. Odorless or with a faint odor. Melting point 150 °C. Insoluble in water. Slightly bitter taste.
• White to creamy-white, crystalline, odourless solid
• Colorless or white odorless solid; [HSDB] Faintly beige crystals; [MSDSonline]
• Solid
• White to creamy-white crystalline powder
• Colorless crystals

Regulatory Status

Regulatory & Food Contact	FDA Substance added to food: ANTIOXIDANT, FLAVORING AGENT OR ADJUVANT FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS ANTIOXIDANT: Food Additives JECFA ADI: 0-1.4 mg/kg bw (1993) The 1993 ADI was maintained at the forty-sixth meeting (1996) TRS 868-JECFA 46/15

GHS Hazard Classification

Reported hazard statements	H302, H317, H400, H410, H318, H411, H334

Documented Uses

• Used as antioxidant to prevent rancidity in fats, oils, and other food products; Also used as a laboratory reagent and stabilizer for synthetic vitamin A; [HSDB] Used as an antioxidant for cosmetics, ethers, emulsions, waxes, and transformer oils; [Merck Index] Contact dermatitis documented in a baker and confectioner; [Kanerva, p. 1830]
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#1691]
• It is used as an antioxidant for foods and cosmetics; especially fats, oils, emulsions, and waxes. It is also used in transformer oils and as a stabilizer for synthetic vitamin A.
• Reactive peroxides in povidone often lead to degradation of oxidation-labile drugs. ... The antioxidants ascorbic acid, propyl gallate, and sodium sulfite reduced the peroxide concentration in povidone ... .
• Synthetic antioxidants commonly used in food include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and tert-butylhydroquinone (TBHQ).
• Food Additives -> ANTIOXIDANT -> JECFA Functional Classes

Synonyms

propyl gallate; 121-79-9; Propyl 3,4,5-trihydroxybenzoate; N-Propyl gallate; Progallin P; Gallic acid, propyl ester; Tenox PG; Nipagallin P; Gallic acid propyl ester; NIPA 49; Propylester kyseliny gallove; Benzoic acid, 3,4,5-trihydroxy-, propyl ester; FEMA No. 2947; n-Propyl 3,4,5-trihydroxybenzoate; 3,4,5-Trihydroxybenzene-1-propylcarboxylate; Gallate, Propyl

Frequently Asked Questions

What are the CAS number and molecular formula of n-Propyl Gallate?

CAS 56274-95-4; molecular formula C10H12O5; molecular weight — g/mol.

What other names is n-Propyl Gallate known by?

propyl gallate, 121-79-9, Propyl 3,4,5-trihydroxybenzoate, N-Propyl gallate, Progallin P, Gallic acid, propyl ester.

What is the regulatory status of n-Propyl Gallate?

Documented regulatory listings: FDA Substance added to food: ANTIOXIDANT, FLAVORING AGENT OR ADJUVANT; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; ANTIOXIDANT: Food Additives.

Is n-Propyl Gallate classified as hazardous?

Hazard statements reported: H302, H317, H400, H410, H318.

What are the key physical properties of n-Propyl Gallate?

Melting Point: 302 °F (NTP, 1992); Melting Point: 147-149 °C; Melting Point: 150 °C; Flash Point: 368 °F (NTP, 1992).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.