Approval/authorization for use of butylamine and phenetylamine as food 
additives   
 
Purpose  and background  
This activity is to newly designate butylamine and phenetylamine  as authorized food 
additives.  
Under Article 10 of the Food Sanitation Law, food additives may  be used  or marketed  
only when they are authorized  by the Minister of Health , Labour  and Welfare.  Where 
standards  for use of additives  and/or their compositional specifications are established  
based on Article 11 of the law, those additives may  be used or marketed only when they 
meet the  standards and/or specifications.   
 
In response to a request from the Minister, the Subcommittee on Food Additives under 
the Food Sanitation Committee which is established under the Pharmaceutical Affairs 
and Food Sanitation Council has discussed the adequacy of  designation of the two 
substa nces (phenethylamine, butylamine ) as food additives . Conclusion of the 
subcommittee is outlined  as below.  
 
 
Outline of conclusion  
The Minister should designate  butylamine  and phenethylamine,  based on  Article 10 of 
the Food Sanitation Law , as food additive s unlikely to  harm human health,  and 
establish compositional specifications and other necessary standards for the se 
substances, based on Article 11 of the law (see  Attachments 1 and 2).  
  Attachment 1 
 
Phenethylamine  
 
 
Standard for use  
It shall not be used for purposes other than flavoring.  
 
Compositional specifications  
 
Name of the s ubstance :  Phenethylamine  
Structural formula : 
 
NH2
 
Molecular formula :  C 8H11N 
Mol. Weight :   121.1 8 
Chemical name  [CAS number ]:  2- Phenylethylamine  [64-04-0] 
Content :  Phenethylamine  contains not less than 95.0% of phenethylamine  (C8H11N).  
Description :  Phenethylamine  occurs as a colorless to light yellow, transparent liquid 
having a characteristic odor.    
Identification :  D etermine the infrared absorption spectrum of Phenethylamine , as 
directed in the Liquid Film Me thod under Infrared Spectrophotometry, and compare it 
with the Reference Spectrum.  Both spectra  exhibit absorption s having about the same 
intensity at the same wavenumbers . 
Purity : 
(1) Refractive index   n25
D: 1.526– 1.532. 
(2) Specific gravity   0.961– 0.967. 
Assay :  Proceed as directed in the Peak Area Percentage Method in the Gas 
Chromatographic Assay under the Flavor Substance Tests. Use operating conditions ( 1). Reference Spectrum  
 
Phenethylamine  
 
  
Attachment 2 
 
Butylamine  
 
 
Standard for use  
It shall not be used for purposes other than flavoring.  
 
Compositional specifications  
 
Name of the s ubstance :  Buty lamine  
Structural formula : 
 
 
Molecular formula :  C 4H11N 
Mol. Weight :  73.14  
Chemical name  [CAS number ]:  Butylamine  [109-73-9] 
Content :  Butyl amine contains not less than 9 9.0% of b utylamine (C4H11N).  
Description :  Butyl amine  occurs as a colorless to light yellow, transparent liquid 
having a characteristic odor.    
Identification :  Determine the infrared absorption spectrum of Buty lamine , as directed 
in the Liquid Film Me thod under Infrared Spectrophotometry, and compare it with the 
Reference Spectrum.  Both spectra  exhibit absorption s having about the same intensity 
at the same wavenumbers . 
Purity : 
(1) Refractive index   n25
D: 1.398– 1.404. 
(2) Specific gravity   d25
25: 0.732– 0.740. 
Assay :  Proceed as directed in the Peak Area Percentage Method in the Gas 
Chromatographic Assay u nder the Flavor Substance Tests,  using  operating conditions 
(2). Use a silicate glass capillary column (0.25 –0.53 mm in internal diameter and 30– 60 
m in length), coated with a 0.25– 1 µm thick layer of dimethyl polysiloxane.  Reference Spectrum  
 
Butylamine