bis-mercaptopropyl dimethicone

Full Material List

N/A

Identifiers

CAS (Single)	308072-58-4
FEMA	N/A
EINECS	N/A
Synonyms	siloxanes and silicones, di-me, mercaptopropyl group terminated
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	95.00 to 100.00
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 for bis-mercaptopropyl dimethicone (CAS: 308072-58-4)

1. Identity & Chemical Information

Common Name(s): Bis-mercaptopropyl dimethicone
IUPAC Name: Not applicable as it is a polymer
CAS Number: 308072-58-4
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: Not applicable as it is a polymer
Molecular Weight: Not applicable as it is a polymer
Functional Groups and Structure–Odor Relevance: Bis-mercaptopropyl dimethicone is a silicone polymer with mercaptopropyl groups. The presence of these groups can influence its reactivity and potential interactions in formulations, although it is generally used for its functional properties rather than odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Bis-mercaptopropyl dimethicone itself is typically odorless and tasteless, making it suitable for applications where sensory neutrality is desired.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: It is primarily used for its functional properties rather than as a sensory agent.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Bis-mercaptopropyl dimethicone is a synthetic compound and does not occur naturally.
Formation Pathways: It is produced through the hydrosilylation of mercaptopropyl groups onto a dimethicone backbone.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic polymer, it does not qualify for natural designations.

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

4. Use in Flavors

Flavor Categories and Applications: Not typically used directly in flavor formulations due to its lack of sensory properties.
Functional Role in Flavor Systems: It may be used as a carrier or stabilizer in flavor systems.
Typical Use Levels: Data not found; typically used at low levels as a functional additive.
Stability Considerations: It is stable under a wide range of conditions, including heat and pH variations, making it suitable for various applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in a variety of personal care products for its functional properties.
Functional Role: Acts as a modifier or carrier, enhancing the stability and longevity of fragrance compounds.
Typical Concentration Ranges: Typically used at low concentrations, often less than 1% in formulations.
Volatility and Top/Middle/Base Contribution: It is non-volatile and does not contribute directly to the fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not specifically listed as GRAS; 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.
Asia (Japan, China, ASEAN): Generally permitted under safety regulations; specific listings not found.
Latin America (e.g., Brazil, MERCOSUR): Generally permitted under safety regulations; specific listings not found.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Not typically relevant due to its use as a functional additive rather than a flavor compound.
Dermal Exposure: Generally considered safe for use in personal care products; low potential for irritation or sensitization.
Inhalation Exposure: Low volatility reduces inhalation risk; generally considered safe in typical use scenarios.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Provides stability and enhances the performance of formulations without affecting sensory properties.
Typical Synergies: Works well with other silicones and stabilizers.
Common Formulation Pitfalls: Overuse can lead to undesirable texture or consistency in products.
Situations Where It is Frequently Over- or Under-Used: Often under-utilized in formulations where stability is a concern.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: General safety and functional properties are well-documented.
Industry-Typical but Undocumented Practices: Usage levels and specific applications may vary.
Known Data Gaps or Regulatory Ambiguities: Specific regulatory listings 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 where applicable
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Section 5a not applicable as it 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 2026-03-06 03:29:22 GMT (p2)

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