abrialis lavandin oil
essential oil distilled from the flowering herbs of the lavendin, lavandula hybrida var. abrial, labiatae
Identification
| Name | abrialis lavandin oil |
| IUPAC | lavandula hydrida abrial herb oil |
| CAS Number | 8022-15-9 |
| FDA UNII | 9RES347CKG |
| MDL Number | MFCD00217494 |
Regulatory
| FEMA Number | 2618 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 8022-15-9 ; LAVANDIN, OIL |
| FDA Regulation | FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE |
Physical Properties
| Appearance | pale yellow clear liquid (est) |
| Heavey Metals | None |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.88900 to 0.91000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.397 to 7.572 |
| Refractive Index | 1.45900 to 1.47200 @ 20.00 °C. |
| Optical Rotation | -2.00 to -5.00 |
| Boiling Point | 211.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 1.000000 mmHg @ 20.00 °C. |
| Flash Point | 151.00 °F. TCC ( 66.11 °C. ) |
| Shelf Life | 12.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alkali |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 216 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Odor sample from | Ungerer & Company, Inc. |
| Taste Description | herbal spicy aromatic camphoreous soapy balsamic woody amber |
Safety Information
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| fragrance material specification | Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l. |
| Recommendation for abrialis lavandin oil usage levels up to | 15.0000 % in the fragrance concentrate. |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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