推荐产品
生物来源
(Eucalyptus Globulus)
质量水平
等级
FG
Fragrance grade
Halal
Kosher
natural
Agency
follows IFRA guidelines
管理合规性
EU 1334/2008 & 178/2002
EU Regulation 1223/2009
FDA 21 CFR 117
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
浓度
≥65%
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
limonene (sum of D, L and DL), Eucalyptus spp. leaf oil
环保替代产品分类
, Aligned
性状检查
camphoraceous; herbaceous
SMILES字符串
O1C2(CCC(C1(C)C)CC2)C
InChI
1S/C10H18O/c1-9(2)8-4-6-10(3,11-9)7-5-8/h8H,4-7H2,1-3H3
InChI key
WEEGYLXZBRQIMU-UHFFFAOYSA-N
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一般描述
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
134.8 °F - closed cup
闪点(°C)
57.1 °C - closed cup
法规信息
商品
Essential oils are complex natural extracts consisting of aromatic compounds and related organic chemicals. While they hold great value as fragrance and flavor ingredients, their significant risk of adulteration necessitates consistent formulator testing for quality, naturalness, and allergen levels.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.
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