Ethyl carbamate

Organic compound (also carbamic acid ethyl ester, ethyl urethane) as an ester of carbamic acid. It occurs in fermented foods as well as in alcoholic beverages. These are, for example, beer, bread, yoghurt, soy sauce, wine and above all spirits (especially in raw spirits ). A number of precursor substances in food and beverages, such as hydrocyanic acid, ethanol and urea can lead to the formation of ethyl carbamate during food processing and storage. The substance is formed during the fermentation of wine and the distillation of spirits. The formation is initiated by exposure of the distillate to light. However, the main amount is formed by reactive processes during storage of the beverages. The substance has mutagenic and carcinogenic properties. Precise limit values, up to which there is no risk, or a guideline value or limit value at European level do not yet exist.

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Ethyl carbamate

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