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| Synonyms:Ethyl oleate Ethyl (9Z)-octadec-9-enoate Oleic acid ethyl ester Molecular Formula:C20H38O2 Molecular Weight: 310.51 HS Code: 2916150000 Grade:Pharma grade99% Food Grade99% Hazard Class:General Cargo | |||||||||
Ethyl oleate is also known as ethyl oleate, a fatty acid ethyl ester of oleic acid and ethanol. The chemical formula is C20H38O2 and the CAS number is 111-62-6. It is colourless to pale yellow oily liquid with natural oily and milky smell. It is a permitted food flavouring (natural equivalent flavouring) used only in very small quantities to improve the flavour and aroma of beverages, ice cream, candy and baked goods — this is exactly its core function in the food industry.
Basic information : Chinese name: Ethyl oleate (also known as ethyl octadecenoate, ethyl 9-octadecenoate); English name: Ethyl oleate; CAS number: 111-62-6; Molecular formula: C20H38O2; Molecular weight: 310.51; Melting point: approximately -32℃; Boiling point: approximately 205-208℃; Density: approximately 0.87 g/cm³; Insoluble in water, soluble in organic solvents such as ethanol and ether; Other names: Ethyl oleate, cis-9-octadecenoate, etc.
Structurally , ethyl oleate is an ester formed from oleic acid (cis-9-octadecenoic acid) and ethanol: the long-chain fatty acid portion is CH3(CH2)7CH=CH(CH2)7COO-, containing one cis double bond, and the ester group is ethoxy-OCH2CH3. The cis double bond causes the long-chain molecule to have a bent configuration, making it difficult to crystallize in a close-packed manner. This is the structural reason for its low melting point and oily liquid state at room temperature. The entire molecule is composed of hydrophobic long chains and less polar ester groups, exhibiting significant lipophilicity.
Physically , ethyl oleate is a colorless to pale yellow transparent oily liquid with a floral and oily aroma; it is almost insoluble in water, soluble in organic solvents such as ethanol, ether, and chloroform, and miscible with animal and vegetable oils; its melting point is about -32℃, its boiling point is about 205-208℃, and its density is about 0.87 g/cm³; it has a high flash point and is a flammable liquid, so it should be stored away from open flames and protected from light.
Chemically , ethyl oleate is a typical fatty acid ester: it can be hydrolyzed into oleic acid and ethanol under the action of acid, alkali or esterase; the cis double bond in the molecule can undergo addition and oxidation reactions, and it will slowly oxidize and deteriorate when exposed to light and air for a long time; it is sensitive to light and needs to be stored in a sealed container away from light; it is chemically stable in room temperature food systems and does not react adversely with common food components.
Why do ethyl oleate play these roles in the food industry, including flavorings, baking, confectionery, and beverages? Its mechanisms of action are mainly as follows:
Ester aroma setting mechanism : Long-chain unsaturated fatty acid ethyl esters have typical oily, milky and waxy aromas. The C18 cis-ethyl oleate structure of ethyl oleate gives the fragrance a round and full oily aroma, which is one of the basic aromas of milky and buttery fragrances.
Lipid-soluble partitioning mechanism : Ethyl oleate is insoluble in water but soluble in oils and ethanol. When added to flavorings and food, it can be evenly dispersed in the oil phase. It has good compatibility with the food oil phase system, allowing the aroma to be released evenly in oily foods.
Low volatility and long-lasting aroma mechanism : Large molecular weight and high boiling point of 205-208℃, low volatility, slow and long-lasting aroma release, suitable for baking, candy and other processing and shelf-life scenarios that require long-lasting aroma.
Naturally equivalent mechanism : Ethyl oleate has the same structure as esters found in natural oils and fats, and is a naturally equivalent flavoring agent. It has a natural and mellow aroma and blends well with food systems when used as a flavoring agent.
Micro-level synergistic mechanism : Ethyl oleate is used in extremely low amounts in fragrance formulations. A small amount can harmonize the overall fragrance and complement the main fragrance, playing a "finishing touch" role. It is a fragrance component with low additive and high effect.
Food flavoring formulation components
As a basic aroma component of oily and milky flavorings, it is used to formulate various food flavorings.
Corresponding products: food flavorings, milk flavorings, baking flavorings, etc.
Natural equivalent fragrance
Its structure is consistent with esters in natural oils, making it a natural equivalent fragrance with a natural and mellow aroma.
Corresponding products: natural equivalent flavorings, synthetic food flavorings, etc.
Oil-soluble flavor carrier
It serves as a solvent and carrier for oil-soluble fragrances, helping the fragrance to be evenly dispersed in the oil phase.
Corresponding products: oil-soluble fragrances, fragrance solvents, etc.
2. Baked Goods Sector
Baking flavorings
It provides buttery and milky aromas to cookies, cakes, breads, and pastries, and is resistant to baking and has a long-lasting fragrance.
Corresponding products: cookies, cakes, bread, pastries, etc.
3. Confectionery and Sweets
Candy Flavoring
Used in candies such as hard candy, soft candy, and caramel to harmonize the aroma of oils and milk, and enhance the flavor profile.
Corresponding products: hard candy, soft candy, caramel, milk candy, etc.
Gelatin pudding and jelly desserts
It adds a creamy flavor to desserts such as pudding and jelly.
Corresponding products: pudding, jelly, desserts, etc.
4. Beverages and Frozen Drinks
Beverage Flavoring
Add small amounts of the milk and oil flavors from blended milk drinks, milk tea, and plant protein drinks.
Corresponding products: dairy beverages, milk tea, plant protein beverages, etc.
Ice cream and frozen dairy products
It provides a creamy flavor to ice cream, popsicles, and frozen yogurt, improving the fullness of the flavor.
Corresponding products: ice cream, popsicles, frozen yogurt, etc.
5. Other food seasoning fields
Flavored oils and seasoning oils
It acts as a flavoring component in edible flavored oils and seasoning oils, adding aroma to the oils.
Corresponding products: flavored oils, seasoning oils, compound seasonings, etc.
Meat and salty food flavorings
It adds an oily base color to some meat and salt flavorings to enhance the realism.
Corresponding products: meat flavoring, savory flavoring, and convenient food seasoning packets, etc.
III . Summary
Ethyl oleate (CAS 111-62-6) is a fatty acid ester of ethanol and oleic acid. It is an ethyl ester group that gives it a natural oily and creamy aroma . It has a low melting point and an oily form from a long chain with a cis-double bond . It is a staple in the industry of food flavourings . It is used in small quantities to enhance the taste of drinks, ice cream, confectionery, pastries and puddings and is a classic example of an edible flavouring that has a “big effect in small amounts”. Its ester structure and low volatility make it a long lasting staple of creamy and buttery flavours.
