What is E1599?
Complete guide to understanding E1599 (Nonivamide/Pelargonyl Vanillylamide) in your food
The Quick Answer
E1599 is nonivamide (also called pelargonyl vanillylamide, PAVA, or synthetic capsaicin), a synthetic pungent flavor compound mimicking the “hot” sensation of chili peppers—functioning as a synthetic capsaicinoid used to add spicy heat to seasonings, spice blends, confectionery, and flavorings.
It’s a synthetic amide compound created from pelargonic acid (nonanoic acid) and vanillylamine, producing the characteristic “hot” sensation through activation of TRPV1 ion channels, the same biological mechanism as natural capsaicin from chili peppers but with superior heat stability.
E1599 nonivamide is MINIMALLY USED in commercial food products, primarily in specialized spice blends, hot seasonings, and confectionery items—functioning as a flavor enhancer with official regulatory approval and established safety profile, though known association with chemical irritant use (pepper spray) creates consumer perception challenges distinct from its food application safety.
📌 Quick Facts
- Category: Synthetic Flavor Enhancer, Capsaicinoid, Pungent Flavor Compound
- Source: Fully synthetic (chemical synthesis from pelargonic acid and vanillylamine)
- Found in: Spice blends, hot seasonings, confectionery items (minimal use)
- Safety: FDA GRAS approved; JECFA approved; minimal regulatory restrictions
- Natural or Synthetic: Fully synthetic (though naturally present in trace amounts in chili peppers)
- Vegan/Vegetarian: Yes (fully synthetic)
- Key Advantage: Superior heat stability compared to natural capsaicin; synthetic alternative to expensive natural capsaicin extraction; TRPV1 mechanism identical to natural chili pepper compounds
- Key Limitation: Minimal commercial food use; association with pepper spray creates negative consumer perception; not widely recognized by consumers
- Chemical Formula: C₁₇H₂₇NO₃; N-(4-hydroxy-3-methoxybenzyl)nonanamide
The Critical Context—Synthetic Hot Flavor With Limited Food Application
E1599 nonivamide is a fully synthetic pungent flavor compound chemically similar to capsaicin from chili peppers, approved by FDA and JECFA with good safety profile for food use, yet MINIMALLY USED in commercial food applications due to limited consumer demand for synthetic spicy flavorings and negative perception from association with pepper spray (PAVA) applications as chemical irritant in less-lethal munitions.
What Exactly Is It?
E1599 is nonivamide (also called pelargonyl vanillylamide, vanillylpelargonamide, or synthetic capsaicin), a synthetic amide with molecular formula C₁₇H₂₇NO₃ and molecular weight of 293.41 g/mol.
Nonivamide is a fully synthetic compound created by joining pelargonic acid (n-nonanoic acid, a 9-carbon saturated fatty acid) with vanillylamine (derived from vanillin, the main component of vanilla extract). The resulting compound is a capsaicinoid—a class of compounds that activate the TRPV1 ion channel, the same receptor responsible for the “hot” sensation from chili peppers.
While nonivamide is primarily synthetic in commercial production, it naturally occurs in trace amounts in chili peppers (Capsicum species), where it exists alongside the more abundant capsaicin and dihydrocapsaicin. The natural occurrence in chili peppers is minimal, making synthetic production the standard source for food and pharmaceutical applications.
Physically, E1599 appears as a white to yellowish crystalline powder with virtually no odor (despite capsaicinoid origin, volatile compounds are not responsible for the “hot” sensation—the TRPV1 mechanism creates the perception). It is practically insoluble in water (<0.01 g/100 mL) but soluble in organic solvents and oils.
Chemically, E1599 functions through biological mechanism identical to natural capsaicin: it binds to and activates TRPV1 ion channels on sensory nerve endings, triggering the perception of heat and burning sensation. The key functional difference from natural capsaicin is superior heat stability—nonivamide maintains pungency through heating, cooking, and pasteurization where natural capsaicin may degrade.
Where You’ll Find It
E1599 nonivamide appears in VERY LIMITED commercial food applications:
• Hot spice blends and seasonings
• Chili-flavored products
• Hot condiments and sauces (minimal use)
• Confectionery items with “hot” flavor (rare)
• Specialty food flavoring applications
• Some pharmaceutical formulations
• Industrial/occupational applications (pepper spray)
E1599 is EXTREMELY RARELY USED in food compared to its association with non-food applications (pepper spray/PAVA products as chemical irritant in law enforcement and self-defense). The minimal food application reflects limited consumer demand for synthetic hot flavorings—most prefer natural capsaicin from chili peppers or food ingredients when seeking spicy heat. The negative association with pepper spray further limits consumer acceptance and commercial food adoption.
Why Do Food Companies (Rarely) Use It?
E1599 performs one critical function when used, though commercial food adoption remains minimal:
Heat-stable synthetic “hot” sensation for seasonings and specialty flavors: When used, E1599 nonivamide provides the characteristic TRPV1-mediated hot/pungent sensation identical to natural capsaicin but with superior heat stability—maintaining the hot taste through food processing, cooking, and pasteurization where natural capsaicin may degrade. The compound offers synthetic alternative to expensive natural capsaicin extraction.
Why commercial food adoption remains minimal: Despite technical advantages, E1599 has NOT achieved significant food market adoption due to multiple factors: (1) cost higher than natural chili pepper ingredients, (2) consumer preference for natural spicy ingredients rather than synthetic alternatives, (3) negative association with pepper spray and chemical irritant applications creates reluctance to purchase “PAVA” products for food use, (4) “natural” positioning of food industry favors natural capsaicin sources, (5) limited consumer awareness and demand for synthetic hot flavorings. Food manufacturers predominantly use natural chili pepper extracts or capsaicin rather than synthetic nonivamide.
Is It Safe?
E1599’s safety status is APPROVED with established safety profile for food use, though non-food applications (pepper spray as chemical irritant) create potential confusion about safety context.
Regulatory Status—Approved for Food Use:
• FDA (USA): GRAS (Generally Recognized As Safe) approved; FEMA (Flavor Extract Manufacturers Association) GRAS recognized (FEMA No. 2787)
• JECFA (WHO/FAO): Approved; JECFA Flavor Number 1599
• EFSA (Europe): Listed as approved flavoring substance
• CAS Number: 404-86-4 (for nonivamide); 28930-96-5 (alternative CAS)
• NON-FOOD USE (PAVA spray context): Used as active ingredient in pepper spray and less-lethal munitions; functions as chemical irritant causing transient lacrimation, blepharospasm, superficial pain, and disorientation; different regulatory context (non-lethal weapons, not food)
• Concentration difference: Food use involves trace to minimal concentrations for flavor enhancement; pepper spray involves much higher concentrations for irritant effect
• Exposure route difference: Food use is oral ingestion with metabolic processing; pepper spray is mucous membrane exposure (eyes, respiratory tract) causing direct irritation
• CRITICAL POINT: Safety data for food use does NOT apply to pepper spray exposure, and vice versa; the two applications use vastly different concentrations and exposure routes
Documented food safety findings:
• No genotoxicity: No evidence of genotoxic potential at food-use levels
• No carcinogenicity: No evidence of carcinogenic potential at food-use levels
• No acute toxicity: Safe at food-use concentrations; oral lethal dose data not relevant to food applications
• TRPV1 mechanism: Identical to natural capsaicin; activation of TRPV1 ion channels is mechanism for “hot” sensation, not mechanism for toxicity
• Metabolism: Metabolized and excreted; no tissue accumulation documented
• Allergy/Sensitivity: No documented food allergy; capsaicinoid sensitivity in susceptible individuals (those with capsaicin sensitivity) may extend to nonivamide, but true allergy is extremely rare
• FEMA GRAS status: Recognition by Flavor Extract Manufacturers Association provides additional safety validation
• Heat stability advantage: Stability through food processing is safety advantage (maintains intended flavor without degradation products)
Natural vs Synthetic Version
E1599 nonivamide is fully synthetic in commercial production, though trace amounts occur naturally in chili peppers:
Nonivamide is produced entirely through chemical synthesis by coupling pelargonic acid with vanillylamine. While the compound naturally occurs in trace amounts in Capsicum peppers (chili peppers), these natural amounts are negligible—too small to be the source for commercial production. The natural occurrence validates the compound’s biological compatibility (it already exists in foods), but all food-grade E1599 is synthetically produced.
Production Method
E1599 nonivamide is produced entirely through chemical synthesis:
1. Pelargonic acid (n-nonanoic acid) is sourced (derived from coconut oil hydrolysis, palm oil, or petroleum-based synthesis)
2. Vanillylamine is synthesized (derived from vanillin, extracted from vanilla beans or synthetically produced)
3. Pelargonic acid and vanillylamine are chemically coupled through amide bond formation, typically using standard coupling reagents and catalysts
4. The resulting nonivamide is purified through crystallization, recrystallization, and washing
5. Final product is dried, milled if necessary, and standardized for purity
6. Alternative method: Direct synthesis from appropriate precursors using established organic chemistry procedures
Production is entirely synthetic with no biological fermentation processes.
Comparison with Natural Capsaicin
E1599 nonivamide shares the same TRPV1 biological mechanism as natural capsaicin but differs in chemical structure and thermal stability:
• TRPV1 mechanism: Identical—both activate the same ion channel, producing “hot” sensation
• Chemical structure: Similar but distinct—capsaicin has 18-carbon chain; nonivamide has 9-carbon chain (pelargonic acid instead of oleic acid base)
• Heat stability: Nonivamide superior—remains stable through heating and pasteurization; capsaicin may degrade
• Natural source: Capsaicin naturally abundant in chili peppers; nonivamide trace amounts only
• Pungency intensity: Nonivamide considered slightly less pungent than capsaicin at equivalent concentrations
• Cost: Natural capsaicin extraction expensive; synthetic nonivamide potential cost alternative (though minimal commercial adoption)
• Consumer perception: Capsaicin recognized as “natural” from chili peppers; nonivamide perceived as “synthetic”
Associated Non-Food Applications—Pepper Spray (PAVA)
E1599 nonivamide is more widely recognized in non-food applications as the active ingredient in pepper spray (PAVA spray—Pelargonic Acid Vanillyllamide spray) used in law enforcement, self-defense, and less-lethal munitions:
In pepper spray and PAVA ammunition applications, nonivamide functions as a chemical irritant at concentrations far exceeding food-use levels. This non-food association (pepper spray, riot control, self-defense) creates negative consumer perception affecting food-use acceptance. The critical distinction is that food-use safety data applies to trace flavor-enhancing concentrations, while pepper spray involves much higher irritant concentrations designed to create temporary disorientation. These are distinct regulatory and safety contexts.
Heat Stability Advantage in Food
The primary technical advantage of E1599 nonivamide in food applications is superior heat stability compared to natural capsaicin:
Natural capsaicin degrades under heat, light, and oxidative conditions, potentially losing pungent character through food processing, cooking, and storage. Nonivamide maintains structural integrity through these processes, preserving consistent hot flavor throughout product shelf life. This heat-stability advantage could theoretically benefit applications where consistent spicy flavor maintenance is important (processed hot foods, cooked condiments, shelf-stable products). However, limited commercial adoption reflects consumer preference for natural alternatives over synthetic heat-stable substitutes.
Environmental and Sustainability
E1599 nonivamide production depends on pelargonic acid sourcing: either from coconut/palm oil hydrolysis (renewable agricultural source), petroleum synthesis (non-renewable), or other chemical pathways. The compound itself is biodegradable. The environmental impact depends on feedstock source—agricultural origin is more sustainable than petroleum-derived synthesis.
Consumer Actions Regarding E1599
For consumers concerned about E1599:
• Due to minimal food use, avoidance is practical—most consumers will not encounter E1599 in foods
• If avoiding synthetic additives: exclude E1599; check spice blend labels for nonivamide presence
• Preference for natural chili pepper extracts for spicy foods automatically avoids E1599
• Safety concern is not documented—FDA GRAS approval supports food safety; distinction is consumer preference for natural vs synthetic
• Primary concern is ethical (synthetic vs natural preference) rather than safety
The Bottom Line
E1599 (nonivamide/pelargonyl vanillylamide) is a fully synthetic pungent flavor compound chemically synthesized from pelargonic acid and vanillylamine, approved by FDA (GRAS), JECFA, and EFSA for food use, functioning as a synthetic capsaicinoid that activates TRPV1 ion channels identical to natural capsaicin from chili peppers while offering superior heat stability through food processing—yet EXTREMELY RARELY USED in commercial food applications where natural chili pepper ingredients are strongly preferred, with food adoption further limited by negative consumer perception from association with pepper spray (PAVA spray) applications as chemical irritant in law enforcement and self-defense contexts, despite documented safety profile at food-use concentrations and GRAS regulatory approval.
E1599 is a synthetic amide compound that delivers the characteristic “hot” sensation through TRPV1 ion channel activation—the same biological mechanism as natural capsaicin from chili peppers. It is produced entirely through chemical synthesis by coupling pelargonic acid (9-carbon fatty acid) with vanillylamine (vanillin derivative).
The critical distinction of E1599 is the paradox of technical advantages undermined by minimal market adoption: it is heat-stable (maintaining pungency through processing where natural capsaicin degrades), it is synthetically produced at potentially lower cost than natural capsaicin extraction, it is approved by multiple regulatory authorities with safety documentation, yet it remains essentially unused in commercial food applications. The reasons are market-driven rather than safety-related: consumer preference for “natural” spicy ingredients, negative association with pepper spray reducing food-use perception, limited consumer demand for synthetic hot flavorings, and cost-effectiveness of alternative natural spicy ingredients.
The association with pepper spray (PAVA spray for less-lethal munitions) creates important context distinction: food-use safety data applies to trace flavor-enhancing concentrations where E1599 activates TRPV1 channels for sensory perception; pepper spray involves much higher irritant concentrations designed to cause temporary disorientation on mucous membranes. These represent distinct regulatory, concentration, and exposure-route contexts. Food safety does not imply irritant safety, and vice versa.
E1599’s regulatory approval (FDA GRAS, JECFA approval, FEMA recognition) reflects established safety for food-use concentrations. No genotoxic, carcinogenic, or acute toxicity concerns exist at food-use levels. The compound is metabolized and excreted without tissue accumulation.
For consumers, E1599 represents an essentially unused synthetic flavor enhancer with good safety credentials but minimal presence in food due to market preference for natural alternatives. The likelihood of encountering E1599 in food is minimal. When present, it would function as a heat-stable source of spicy/pungent flavor at approved food-use concentrations.