ocimum basilicum leaf oil terpeneless
sweet basil leaf oil terpeneless

Supplier Sponsors

Taytonn ASCC Pte Ltd

Supplying Asia Pacific
We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
Email:	Info
Email:	Sales
Voice: + 65 - 6861 8113
Fax: + 65 - 6861 8115
Linkedin
CODE167081 CODE167081
Product(s):
Basil Oil Terpeneless

Name:	ocimum basilicum l. leaf oil terpeneless
CAS Number:	8015-73-4
FDA UNII:	Search
MDL:	MFCD00217166

Category: flavor and fragrance 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"	Search
Perfumer and Flavorist:	Search
Google Patents:	Search
US Patents:	Search
EU Patents:	Search
PubMed:	Search
NCBI:	Search
FEMA Number:	2119 sweet basil leaf oil terpeneless
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	8015-73-4 ; BASIL, OIL (OCIMUM BASILICUM L.)
FDA Regulation:
FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE Subpart A--General Provisions Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Physical Properties:

Appearance:	pale yellow to yellow liquid (est)
Food Chemicals Codex Listed:	No
Specific Gravity:	0.89000 to 0.93000 @ 25.00 °C.
Pounds per Gallon - (est).:	7.406 to 7.739
Refractive Index:	1.47950 to 1.48950 @ 20.00 °C.
Optical Rotation:	-5.00 to -15.00
Boiling Point:	213.00 to 215.00 °C. @ 760.00 mm Hg
Acid Value:	1.00 max. KOH/g
Saponification Value:	4.00 to 10.00
Soluble in:
	alcohol
	water, 332.1 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: licorice

herbal tarragon green licorice spicy

Odor Description:at 100.00 %. herbal tarragon green licorice spicy

Flavor Type: licorice

basil anise licorice tarragon

Taste Description: basil

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

Taytonn ASCC

Basil Oil Terpeneless

Safety Information:


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 1400 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 867, 1973.
Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 867, 1973.
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Sensitization
IFRA 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.

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	4.20000
beverages(nonalcoholic):		-	2.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	15.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	2.70000
fruit ices:		-	2.70000
gelatins / puddings:		-	0.01000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	6.20000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	24.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-