FlavScents AInsights Entry for Ethyl Stearate (CAS: 111-61-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl stearate
• IUPAC Name: Ethyl octadecanoate
• CAS Number: 111-61-5
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C20H40O2
• Molecular Weight: 312.53 g/mol

Ethyl stearate is an ester formed from stearic acid and ethanol. It is characterized by its long carbon chain, which contributes to its waxy texture and low volatility. The ester functional group is crucial for its odor profile, imparting a mild, waxy, and slightly fatty scent that is often used to impart creamy or smooth notes in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl stearate is known for its mild, waxy, and slightly fatty odor, reminiscent of natural fats and oils. It is not typically used for its intense aroma but rather for its ability to provide a creamy, smooth background note. The compound's low volatility means it has a subtle diffusion, making it suitable for use as a modifier or background note in both flavors and fragrances. Specific odor thresholds are not well-documented, but its sensory role is primarily as a background realism enhancer.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl stearate is not commonly found in nature as a standalone compound but can be formed through the esterification of stearic acid, a saturated fatty acid prevalent in animal fats and some plant oils, with ethanol. This reaction can occur naturally in small amounts during the fermentation of certain foods or through enzymatic processes. Its presence in natural products is often associated with the broader category of fatty acid esters, which contribute to the creamy and fatty notes in natural flavors and fragrances.

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

4. Use in Flavors

Ethyl stearate is used in flavor formulations to impart creamy, smooth, and fatty notes. It is particularly useful in dairy, confectionery, and bakery applications where a subtle, waxy background note is desired. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to an undesirable waxy taste. Its stability under heat and neutral pH conditions makes it a reliable choice for baked goods and other heat-processed foods.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl stearate is used to provide a creamy, smooth base note. It is often included in formulations for personal care products, such as lotions and creams, where a subtle, fatty scent is desirable. Its low volatility means it contributes primarily to the base of a fragrance, providing longevity and depth. Typical concentration ranges are from 0.1% to 1% in finished products, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl stearate is generally recognized as safe (GRAS) for use in food by the FDA. It is not specifically listed by FEMA.
• European Union: It is permitted under Regulation (EC) No 1334/2008 for use in food flavorings.
• United Kingdom: Post-Brexit regulations align with the EU, allowing its use in food flavorings.
• Asia: In Japan and China, ethyl stearate is permitted for use in food, though specific regulations may vary.
• Latin America: Countries like Brazil and members of MERCOSUR generally follow international guidelines, allowing its use in food flavorings.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl stearate is considered safe for use in food and fragrance applications at typical use levels. Oral exposure through food is deemed low risk, with no specific ADI or MSDI established, but it falls under the category of fatty acid esters, which are generally recognized as safe. Dermal exposure in fragrances is also considered low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, reducing occupational hazards.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl stearate is valued for its ability to impart creamy, smooth notes without overpowering other components. It synergizes well with other fatty acid esters and can enhance the richness of dairy and confectionery flavors. Formulators should be cautious of overuse, which can lead to an undesirable waxy taste or texture. It is often under-utilized in fragrance applications where a subtle, long-lasting base note is needed.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl stearate is well-established, particularly regarding its chemical identity and sensory profile. However, specific sensory thresholds and detailed regulatory information for all regions may be less documented. Industry practices are generally consistent, though some undocumented uses may exist.

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 2026-05-12 12:31:35 GMT (p2)