sweet orange peel oil c.p. valencia
citrus sinensis peel oil cold pressed valencia
Identification
| Name | sweet orange peel oil c.p. valencia |
| IUPAC | citrus sinensis l. osbeck peel oil cold pressed |
| CAS Number | 8008-57-9 |
| FDA UNII | Search |
Regulatory
| FEMA Number | 2825 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 8008-57-9 ; ORANGE PEEL, SWEET, OIL (CITRUS SINENSIS (L.) OSBECK) |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | yellow orange to deep orange clear liquid (est) |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.84200 to 0.84700 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.006 to 7.048 |
| Refractive Index | 1.47200 to 1.47400 @ 20.00 °C. |
| Optical Rotation | +94.00 to +99.00 |
| Flash Point | 114.00 °F. TCC ( 45.56 °C. ) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 140 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Taste Description | orange |
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 |
| IFRA Critical Effect | Phototoxicity |
| IFRA Other Specification | < 20 mmoles / L of peroxides |
| fragrance material specification | d-, l-and dl-Limonene and natural products containing substantial amounts of it, should only be used when the level of peroxides is kept to the lowest practical level, for instance by adding antioxidants at the time of production. Such products should have a peroxide value of less than 20 millimoles peroxides per liter, determined according to the FMA method, which can be downloaded from the IFRA website (see Analytical Methods). |
| limits in the finished product for - "leave on the skin contact" | 2.0000 % Restriction. |
| Recommendation for sweet orange peel oil c.p. valencia usage levels up to | 10.0000 % 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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