Approval/authorization for use of piperi dine and pyrrolidine  as food additives   
 
Purpose  and background  
This activity is to newly designate piperidine  and pyrrolidine  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 Sanita tion Council has discussed the adequacy of  designation of the two 
substances, i.e. piperidine and  pyrrolidine , as food additives . Conclusion of the 
subcommittee is outlined  below.  
 
 
Outline of conclusion  
The Minister should designate  piperidine and pyrrol idine , based on  Article 10 of the 
Food Sanitation Law , as food additives 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 
 
Piperidine  
 
 
Standard for use  
It shall not be used for purposes other than flavoring.  
 
Compositional specifications  
 
Substance name:   Piperidine  
Structural formula:  
 
H
N
 
Molecular formula : C5H11N 
Mol. Weight :  85.15 
Chemical name  [CAS number ]:   Piperidine [110-89-4] 
Content : Piperidine  contains not less than 98.0% of piperidine  (C5H11N).  
Description :  Piperidine  occurs as a colorless to light yellow, transparent liquid having 
a characteristic  odor.    
Identification :  Determine the infrared absorption spectrum of Piperidine , as directed 
in the Liquid Film Me thod under Infrared Spectrophotometry, and compa re it with the 
Reference Spectrum.  Both spectra  exhibit absorption s having about the same intensity 
at the same wavenumbers . 
Purity :   
(1) Refractive index   n20
D: 1.450– 1.454.  
(2) Specific gravity   d25
25: 0.858– 0.862.  
Assay :  Proceed as directed in the Peak Area Percentage Method in the Gas 
Chromatographic Assay under the Flavor Substance Tests. Use operating conditions ( 2). Reference Spectrum  
 
Piperidine  
  
Attachment 2  
 
Pyrrolidine  
 
 
Standard for use  
It shall not be used for purposes other than flavoring.  
 
Compositional specifications  
 
Substance name:   Pyrrolidine  
Structural formula:  
 
H
N
 
Molecular formula :  C 4H9N 
Mol. Weight :  71.12  
Chemical name  [CAS number ]:   Pyrrolidine [123-75-1] 
Content :  Pyrrolidine  contains not less than 95.0% of pyrrolidine  (C4H9N).  
Description :  Pyrrolidine occurs as a colorless, transparent liquid having a 
characteristic odor.    
Identification :  Determine the infrared absorption spectrum of Pyrrolidine , 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   n20
D: 1.440– 1.446.  
(2) Specific gravity   d25
25: 0.853– 0.863.  
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  
 
Pyrrolidine