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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Endpoint summary

Administrative data

Description of key information

Additional information

Category Amidoamines/imidazolines (AAI):

Amidoamine/imidazolines are reaction products of fatty acid and polyethyleneamines.

The resulting product therefore is a mixture of the amide structure of the fatty acid and the polyethyleneamine and its imidazoline. Also is possible that two fatty acid molecules bind at each end of the polyethyleneamine resulting to di-substituted amine or imidazoline. The final product is a mixture of these substances, containing amine-, amide-, and Imidazoline functional groups.

Furthermore it has been demonstrated that the imidazoline bond is readily hydrolysed, to re-form the Amidoamine form.


The members of this category can be characterised by their starting materials: the hydrophobic part from fatty acids and the hydrophilic part from the polyethyleneamines:


- Fatty acids (FA):

The difference in alkyl chain length distribution is limited among the members of this category. The majority is C18 unsaturated alkyl.


- Polyethyleneamines (EA):

The chain length of the polyethyleneamines used for the production of the various Amidoamines/imidazolines in this category can vary. In order of increasing EA length ranging from DETA (diethylenetriamine), TETA (triethylenetetramine), TEPA (tetraethylenepentamine), PEHA (pentaethylenehexamine) and higher, generally denoted as polyethyleneamines (PolyEA). Although some products are derived from the use of basically one specific polyethyleneamine, often a mixture of polyethyleneamines of different lengths are used.

All substances within the AAI group show the same reactive groups, show similar composition with the length of original polyethyleneamines used for production as biggest difference.


Justification for read-across of Phys-Chem properties

Due to the chemical similarity of the substances in the category, it is considered that the main factor influencing physical-chemical properties is the molecular weight of the substance. It is considered that C18 unsaturated fatty acids reaction products with diethylenetriamine as the smallest molecule represents the highest volatility and the lowest boiling point, flash point and self-ignition temperature.

It is also expected that as the hydrophilic polyethylene chain increases the partitioning coefficient will decrease, or be of same magnitude. Viscosity is expected to increase with the molecular weight.