FlavScents AInsights Entry for bis(2,4-di-tert-butylphenyl) pentaerythritol diphosphite (CAS: 26741-53-7)

1. Identity & Chemical Information

• Common Name(s): bis(2,4-di-tert-butylphenyl) pentaerythritol diphosphite
• IUPAC Name: 2,2',2'',2'''-[(1,3,5,7-tetraoxocyclooctane-1,3,5,7-tetrayl)tetrakis(oxy)]tetrakis[4,6-bis(1,1-dimethylethyl)phenol]
• CAS Number: 26741-53-7
• FEMA Number: Not applicable
• Other Identifiers: Not available
• Molecular Formula: C33H54O6P2
• Molecular Weight: 604.73 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains phenolic and phosphite groups, which are typically associated with antioxidant properties rather than direct odor contributions. Its structure suggests it is more relevant for its functional role in formulations rather than as a primary odorant.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: bis(2,4-di-tert-butylphenyl) pentaerythritol diphosphite is not primarily used for its sensory properties. It is typically odorless or has a very faint phenolic odor.
• Taste and/or Odor Thresholds: Data not found.
• Typical Sensory Role: This compound is primarily used as an antioxidant in formulations, contributing to the stability of flavors and fragrances rather than imparting a distinct sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is synthetic and does not occur naturally.
• Formation Pathways: It is produced through chemical synthesis involving the reaction of phenolic compounds with phosphorous oxychloride.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic compound, it does not qualify for natural flavor or fragrance designation.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Used primarily as an antioxidant in various flavor formulations to prevent oxidation and extend shelf life.
• Functional Role in Flavor Systems: Acts as a stabilizer, ensuring the longevity and integrity of flavor compounds.
• Typical Use Levels: Industry-typical use levels are not clearly reported; however, it is generally used at low concentrations, often below 100 ppm, depending on the specific application.
• Stability Considerations: Highly stable under typical storage conditions; effective in preventing oxidation in both acidic and neutral pH environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in a wide range of fragrance products as an antioxidant to enhance stability.
• Functional Role: Primarily serves as a stabilizer rather than a direct fragrance component.
• Typical Concentration Ranges: Typically used at low concentrations, often less than 0.1% of the total formulation.
• Volatility and Top/Middle/Base Contribution: Does not contribute directly to the fragrance profile; its role is functional rather than olfactory.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not specifically listed as GRAS for flavor use; used under general safety provisions.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; used under general safety provisions.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international safety standards.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not clearly reported; typically follows international safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; generally considered safe at low concentrations typical of antioxidant use.
• Dermal Exposure: Low risk of irritation or sensitization; not a primary concern in fragrance applications.
• Inhalation Exposure: Low volatility minimizes inhalation risk; occupational exposure considerations are minimal.
• Risk Profiles: Generally considered safe for both food and fragrance applications when used within typical concentration ranges.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides essential antioxidant properties, enhancing the stability and shelf life of both flavors and fragrances.
• Typical Synergies: Works well with other antioxidants and stabilizers to provide comprehensive protection against oxidation.
• Common Formulation Pitfalls: Overuse can lead to unnecessary cost without additional benefit; ensure compatibility with other formulation components.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in formulations where oxidative stability is not initially considered.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Known for its antioxidant properties and stability-enhancing effects.
• Industry-Typical but Undocumented Practices: Use levels and specific applications may vary widely based on proprietary formulations.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and detailed toxicological data are limited.

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
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

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 2026-06-02 08:00:36 GMT (p2)