FAO Nutrition Meetings
Resort Series No. 44A
TOXICOLOGICAL EVALUATION OF SOME
FLAVOURING SUBSTANCES AND
NON-NUTRITIVE SWEETENING AGENTS
Geneva, 21-28 August 1967
The Eleventh Report of the Joint FAO/WHO Expert Committee on Food
Additives is published as FAO Nutrition Meetings Report Series,
1967, No. 44; Wld Hlth Org. techn. Rep. Ser., 1968, 383. This
Report contains general considerations, including the principles
adopted for the evaluation, and a summary of the results of the
evaluations of a number of food additives. Additional information,
such as biological data and a toxicological evaluation, considered at
that meeting, is to be found in this document.
Food and Agriculture Organization of the United Nations
World Health Organization
Chemical name Ethyl 2-hydroxypropionate
Empirical formula CH5H10O3
Structural formula CH3CHOCOOH2H5
Molecular weight 118.13
Definition Ethyl lactate contains not less than 98
per cent. C5H10O3.
Description Ethyl lactate is a colourless liquid
having a characteristic odour
This ester probably hydrolyses into ethyl alcohol and lactic
acid, which are common constituents of food (Fassett, 1963).
Inhalation experiments in animals produced narcosis and
respiratory failure in large doses. It has been shown to be a narcotic
for man (Lewin, 1929).
This ester probably metabolises into normal food constituents and
evaluation is based on this knowledge. Further biochemical studies are
Estimate of acceptable daily intake for man
Conditional acceptance 0-1001
Further work required
Biochemical studies in animals and man with emphasis on in
vitro and in vivo hydrolysis.
Browning, E. (1965) Toxicity and Metabolism of Industrial Solvents,
Elsevier, London & New York
Fassett, D. M. (1963) In: Patty, F. A., Industrial Hygiene and
Toxicology, Second edition, Interscience, New York & London
Lewin, L. (1929) Gifte und Vergiftungen, Fourth ed., Springer,
1 As total D(-)-lactic acid from all food additive sources.