# Ethyl Oleate

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> Markdown URL: https://additivefacts.com/additives/ethyl-oleate.md

**Safety rating:** SAFE
**CAS number:** 111-62-6
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Ethyl oleate is a naturally occurring fatty acid ester derived from oleic acid and ethanol. It functions as a flavoring agent and flavor enhancer in food products, contributing to taste and aroma profiles in various processed foods and beverages.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Ethyl Oleate?

Ethyl oleate (CAS Number 111-62-6) is an ester compound formed from the combination of oleic acid, a monounsaturated fatty acid found naturally in oils and fats, and ethanol. It exists as a colorless to pale yellow liquid with a characteristic oily, slightly fruity odor. The compound is classified as a flavoring agent and flavor enhancer in food applications, meaning it contributes to or modifies the sensory qualities of food products.

## Common Uses

Ethyl oleate is used in the food industry as a flavoring component and flavor enhancer in a variety of processed foods and beverages. Its primary applications include:

- Beverages, particularly flavored drinks and spirits
- Confectionery and candy products
- Dairy products and dairy alternatives
- Baked goods and snack foods
- Condiments and sauces
- Flavor formulations where fruity or oily notes are desired

The compound's fatty acid ester nature allows it to dissolve readily in oils and lipids, making it useful in fat-based food systems. It contributes subtle fruity and oily sensory notes that enhance overall flavor profiles in processed foods.

## Safety Assessment

Ethyl oleate has an established safety history in food applications. According to FDA records, there have been zero reported adverse events associated with this additive, and zero recalls involving products containing ethyl oleate. The lack of adverse event reports and recalls suggests a safe usage history in the food supply.

The compound's chemical structure as a fatty acid ester is consistent with compounds found naturally in foods. Oleic acid itself is recognized as a fundamental component of various oils and fats, contributing to the generally recognized safety profile of similar compounds. Ethanol, the alcohol component of the ester, is also well-established in food applications.

While ethyl oleate is not listed on the FDA's Generally Recognized as Safe (GRAS) list, this does not indicate a safety concern. Many legitimate food additives function without GRAS designation, particularly those used in small quantities as flavoring agents. The absence of GRAS status may reflect regulatory pathway choices rather than safety issues.

## Regulatory Status

Ethyl oleate's regulatory status varies by jurisdiction. In the United States, while not GRAS-listed, it is permitted for use as a flavoring agent under FDA regulations for foods. The FDA maintains databases of permitted flavoring substances, and ethyl oleate appears in approved flavor ingredient lists used by the food industry.

In the European Union, similar fatty acid esters are evaluated and approved for use in food flavoring applications under EFSA (European Food Safety Authority) guidelines. The regulatory approach in Europe similarly permits ethyl oleate in food applications when used according to established specifications and quantity limits.

## Key Studies

Scientific literature on ethyl oleate is limited in the published peer-reviewed domain, which is typical for established flavoring compounds with long histories of safe use. The compound's safety profile is supported by:

- Its structural similarity to naturally occurring fatty acid esters
- The well-documented safety of its component parts (oleic acid and ethanol)
- The absence of adverse event reports in regulatory databases
- Its use at very low concentrations in food products (typical flavor compounds are used at parts-per-million levels)

The ester linkage in ethyl oleate is readily hydrolyzed by digestive enzymes, breaking down into oleic acid and ethanol, both of which are normal metabolic constituents. This characteristic supports its safety profile in food applications.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Ethyl Oleate — Safety, regulation, and evidence." https://additivefacts.com/additives/ethyl-oleate. Accessed 2026-05-19.