ethylene oxide / propylene oxide copolymer (min avg M.W. 3,500-4,125)

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	N/A
EINECS	N/A
Synonyms	None Found N/A
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Ethylene Oxide / Propylene Oxide Copolymer

1. Identity & Chemical Information

Common Name(s): Ethylene oxide / propylene oxide copolymer
IUPAC Name: Not applicable for copolymers
CAS Number: Not available
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable for copolymers; minimum average molecular weight is 3,500-4,125
Functional Groups and Structure–Odor Relevance: This copolymer consists of repeating units of ethylene oxide and propylene oxide, which contribute to its surfactant properties rather than a distinct odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethylene oxide / propylene oxide copolymers are primarily used for their functional properties rather than sensory characteristics. They do not possess a distinct odor or flavor profile, making them suitable for applications where neutrality is desired. These copolymers are often used to modify the texture or stability of a formulation without imparting any sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

These copolymers are synthetic materials and do not occur naturally. They are produced through the polymerization of ethylene oxide and propylene oxide, typically initiated by a catalyst. As synthetic compounds, they do not qualify for "natural flavor" or "natural fragrance" designations.

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

4. Use in Flavors

Ethylene oxide / propylene oxide copolymers are used in flavor systems primarily as emulsifiers or stabilizers. They help maintain the homogeneity of flavor compounds in beverages and other liquid formulations. Typical use levels are not well-documented in terms of ppm, as they are more often regulated by functional requirements rather than flavor impact. Stability considerations include resistance to heat and pH variations, making them versatile in various food applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, these copolymers serve as solubilizers and carriers, aiding in the even distribution of fragrance oils in aqueous systems. They do not contribute to the fragrance profile directly but enhance the performance of the fragrance by improving its stability and longevity. Typical concentration ranges are not specified, as usage depends on the formulation requirements.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for specific applications, though not explicitly listed for flavor or fragrance use.
European Union: Not specifically listed under Regulation (EC) No 1334/2008 for flavor use.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence noted.
Asia: Regulatory status varies; typically requires specific approval for use in food or cosmetics.
Latin America: Similar to the US and EU, with specific approvals required in countries like Brazil.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally considered safe at low levels used in food applications, though specific ADI or MSDI values are not available.
Dermal Exposure: Low irritation potential, making them suitable for cosmetic applications.
Inhalation Exposure: Low volatility reduces inhalation risks, though occupational exposure should be monitored.

Risk profiles are generally consistent across food and fragrance applications, with safety primarily determined by functional use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

These copolymers are valued for their ability to stabilize emulsions and enhance the texture of formulations without affecting sensory properties. They synergize well with other surfactants and stabilizers. Common pitfalls include overuse, leading to undesirable texture changes. They are often under-utilized in formulations requiring high stability under varying conditions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethylene oxide / propylene oxide copolymers is well-established in terms of functional properties and safety. However, specific sensory and regulatory data may be limited or vary by region. Industry practices often guide their use in formulations.

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 where applicable
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Section 5a is not applicable as this is not a complex natural material

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 2026-09-18 02:34:11 GMT (p2)

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