• Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email:Info
      Voice:34 93 379 38 49
      Fax:34 93 370 65 04
      Product(s):
      NARINGIN 60% WATERSOLUBLE
      NARINGIN 97%
      NARINGIN 99% PURIFIED
       
naringin
  • Home
  • Suppliers
  • Organoleptics
      • Organoleptic Properties
  • Properties
      • Physical Properties
        Appearance :white to pale beige crystalline solid (est)
        Assay : 95.00 to 100.00 % 
        Food Chemicals Codex Listed :No
        Melting Point : 82.00 to  84.00 °C. @ 760.00 mm Hg
        Boiling Point : 922.00 to  926.00 °C. @ 760.00 mm Hg
        Flash Point : 587.00 °F. TCC ( 308.33 °C. )
        logP (o/w) : -0.440
  • Safety
      • Safety Information
        Most important hazard(s) :None - None found.
          S 02 - Keep out of the reach of children.
        S 24/25 - Avoid contact with skin and eyes.
        Oral/Parenteral Toxicity : 
          oral-mouse LD50  1650 mg/kg
        (Han & You, 1988)

        intraperitoneal-guinea pig LD50  2000 mg/kg
        Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980.

        intraperitoneal-rat LD50  2000 mg/kg
        Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980.

        Dermal Toxicity : 
          Not determined
        Inhalation Toxicity : 
          Not determined
  • Safety in Use
      • Safety in Use Information
        Category :flavoring agents
        Maximised Survey-derived Daily Intakes (MSDI-EU) :280.00 (μg/capita/day)
        Modified Theoretical Added Maximum Daily Intake (mTAMDI) :6200 (μg/person/day)
        Threshold of Concern :540 (μg/person/day)
        Structure Class :II
        Recommendation for naringin fragrance usage levels up to :
         not for fragrance use.
         
        Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
        Note : mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
         average usage mg/kgmaximum usage mg/kg
        Dairy products, excluding products of category 02.0 (01.0) : 1.00000100.00000
        Fats and oils, and fat emulsions (type water-in-oil) (02.0) : 20.00000120.00000
        Edible ices, including sherbet and sorbet (03.0) : 1.000005.00000
        Processed fruit (04.1) : --
        Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) : --
        Confectionery (05.0) : 1.00000250.00000
        Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) : 1.0000010.00000
        Bakery wares (07.0) : 2.0000020.00000
        Meat and meat products, including poultry and game (08.0) : --
        Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) : --
        Eggs and egg products (10.0) : --
        Sweeteners, including honey (11.0) : --
        Salts, spices, soups, sauces, salads, protein products, etc. (12.0) : 10.00000450.00000
        Foodstuffs intended for particular nutritional uses (13.0) : --
        Non-alcoholic ("soft") beverages, excl. dairy products (14.1) : 10.00000300.00000
        Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) : 1.00000250.00000
        Ready-to-eat savouries (15.0) : --
        Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) : --
  • Safety References
7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one (Click)
CAS Number : 10236-47-2 10236-69-8
ECHA EC Number :233-566-4
EU CLP Regulation:80226
Beilstein Number :0102012
MDL :MFCD00148888
FEMA Number :2769
CoE Number :10286
XlogP3-AA :-0.50 (est)
Molecular Weight :580.54084000
Formula :C27 H32 O14
BioActivity Summary :listing
NMR Predictor :Predict
Category :flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information :
Google Scholar : Search Google Books : Search
Google Scholar : with word "volatile"Search Google Scholar : with word "flavor"Search
Google Scholar : with word "odor"SearchPerfumer and Flavorist : Search
Google Patents : Search US Patents : Search
EU Patents : Search
Pubchem Patents:Search
PubMed : SearchNCBI : Search
Flavis Number :16.058 (Old)
EU SANCO Food Flavourings :16.058  naringin

FEMA Number :2769  naringin
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Picture of molecule
7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one
Synonyms :
7-(2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one
5-hydroxy-2-(4-hydroxyphenyl)-7-(2-O-alpha-L-rhamnopyranosyl-beta-D-glucopyranosyloxy)-4-chromanon
5-hydroxy-2-(4-hydroxyphenyl)-7-(2-O-alpha-laevo-rhamnopyranosyl-beta-dextro-glucopyranosyloxy)-4-chromanon
 naringenin-7-beta-neohesperidoside
 naringin natural
 naringoside
Soluble in :
 alcohol
 water, 1000 mg/L @ 40C (exp)
Insoluble in :
 water
Stability :
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