polyethylene

Full Material List

N/A

Identifiers

CAS (Single)	9002-88-4
FEMA	N/A
EINECS	N/A
Synonyms	ambythene ethylene polymer high density polyethylene polyethylene, high density polyethylene wax
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	polyethylene wax
FDA UNII	J245LN42AI
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	(C2 H4)x-

Properties

Food Chemicals Codex Listed	No
Appearance	white powder (est)
Assay	98.00 to 100.00
Specific Gravity	0.94000 @ 25.00 °C.
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	water, 7.97e-013 mg/L @ 25 °C (est)
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 for Polyethylene (CAS: 9002-88-4)

1. Identity & Chemical Information

Common Name(s): Polyethylene
IUPAC Name: Not applicable (polymer)
CAS Number: 9002-88-4
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: (C2H4)n
Molecular Weight: Variable, depending on the polymer chain length
Functional Groups and Structure–Odor Relevance: Polyethylene is a polymer composed of repeating ethylene units. It lacks functional groups that contribute to odor, making it odorless and non-reactive in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Polyethylene is generally considered odorless and tasteless, which is consistent with its chemical structure as a long-chain hydrocarbon polymer. It does not contribute any sensory characteristics to flavor or fragrance formulations. Its primary role in sensory applications is as a carrier or encapsulating agent rather than as an active sensory component.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Polyethylene does not occur naturally. It is synthesized through the polymerization of ethylene, a process typically catalyzed by Ziegler-Natta catalysts or metallocene catalysts. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Polyethylene is not used as a flavoring agent due to its lack of taste and odor. However, it may be employed as a carrier or encapsulating material in flavor systems, providing stability and controlled release of volatile compounds. Typical use levels are not applicable in terms of ppm for flavor impact, but rather in terms of its physical properties and compatibility with other ingredients.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, polyethylene serves as a non-reactive carrier or matrix material. It is used in solid fragrance forms such as waxes or gels, where it helps to stabilize volatile fragrance compounds and control their release. Its contribution is primarily functional rather than sensory, with no direct impact on fragrance notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Polyethylene is generally recognized as safe (GRAS) for use as a food contact material but not as a direct flavor or fragrance ingredient.
European Union: Similar to the US, polyethylene is approved for use in food contact materials under Regulation (EC) No 1935/2004.
United Kingdom: Post-Brexit regulations align with EU standards for food contact materials.
Asia: In countries like Japan and China, polyethylene is regulated primarily as a packaging material.
Latin America: Regulations are consistent with international standards, focusing on its use in food packaging rather than as a flavor or fragrance component.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Polyethylene is considered non-toxic when used as a food contact material. It is not absorbed by the gastrointestinal tract.
Dermal Exposure: It is non-irritating and non-sensitizing, making it safe for use in topical applications.
Inhalation Exposure: As a non-volatile solid, inhalation exposure is minimal and not a significant concern.

Overall, polyethylene is regarded as safe for its intended uses, with a high margin of safety due to its inert nature.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Polyethylene is valued for its stability, non-reactivity, and ability to act as a carrier or encapsulating agent. It is often used to enhance the stability and controlled release of volatile compounds in both flavor and fragrance applications. Formulators should be aware of its physical properties, such as melting point and compatibility with other materials, to optimize its use.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on polyethylene is well-established, particularly regarding its safety and regulatory status as a food contact material. While its use in direct flavor or fragrance applications is limited, its role as a carrier is well-documented. There are no significant data gaps or regulatory ambiguities concerning its typical uses.

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
No complex natural material section required for polyethylene

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 2026-09-26 18:24:27 GMT (p2)

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