sweet orange peel oil c.p. italy

Sweet Orange Peel Oil C.P. Italy, also known as citrus sinensis oil cold pressed from Italy, is an essential oil obtained by mechanically pressing the peel of the sweet orange fruit (Citrus sinensis). This oil exhibits a clear to pale yellow color and is characterized by a fresh citrus aroma and sweet orange flavor. It is synonymous with terms such as orange oil, oil of sweet orange, and fructus citri sinensis essential oil. The oil’s composition includes volatile compounds typical for citrus oils, notably limonene. Sweet Orange Peel Oil is widely used in flavorings and fragrances due to its bright citrus notes. It is listed in controlled-vocabulary databases such as PubChem. The oil is primarily obtained by cold pressing the peel of ripe oranges cultivated in Italy and other Mediterranean regions, ensuring preservation of the characteristic aromatic profile.

Sweet Orange Peel Oil occurs naturally in the rind of mature orange fruits. It is harvested through cold pressing the peel, primarily from Citrus sinensis cultivated in Italy. This essential oil finds usage across flavor and fragrance industries, where it serves as a critical component in citrus scents and orange-flavored products. It is employed as a perfuming agent in cosmetics and personal care formulations. According to the FEMA (US) standard, it is recognized as a flavoring substance with a designation number 2825. Potential flavor applications include incorporation in beverages, confectioneries, and baked goods, while aroma uses extend to colognes, soaps, and household products requiring a fresh citrus note.

Sweet Orange Peel Oil is characterized by moderate volatility and a flash point approximately 46 degrees Celsius (115 °F), indicating considerations for storage and formulation safety. It is soluble in alcohols but exhibits limited solubility in water, estimated at 4.6 mg/L at 25 °C. Its chemical profile predominantly includes monoterpenes such as d-limonene, which contribute to its characteristic citrus odor and influence its physicochemical behavior. The oil’s refractive index, specific gravity, and viscosity support its integration into liquid formulations. Careful handling is required due to its flammability and potential skin sensitization properties. The physical and chemical characteristics influence its stability, blending capability, and efficacy as a flavoring or fragrance material.

FDA Substances Added to Food (formerly EAFUS):	View
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

European information :
Most important hazard(s):
Xn N - Harmful, Dangerous for the environment.
R 10 - Flammable. R 38 - Irritating to skin. R 43 - May cause sensitisation by skin contact. R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. R 65 - Harmful: may cause lung damage if swallowed. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24 - Avoid contact with skin. S 37 - Wear suitable gloves. S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet. S 62 - If swallowed, do not induce vomiting: seek medical advice immediately and show this container or label.
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 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 733, 1974.
Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 733, 1974.
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:
Phototoxicity
IFRA Other Specification:
IFRA 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).
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citral	Max. Found: 0.15 % and Reason: Sensitization
limits in the finished product for - "leave on the skin contact":
	2.0000 % Restriction.
Recommendation for sweet orange peel oil c.p. italy usage levels up to:
	10.0000 % in the fragrance concentrate.
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:		-	430.00000
beverages(nonalcoholic):		-	210.00000
beverages(alcoholic):		-	5.00000
breakfast cereal:		-	49.00000
cheese:		-	-
chewing gum:		-	4200.00000
condiments / relishes:		-	32.00000
confectionery froastings:		-	190.00000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	330.00000
fruit ices:		-	330.00000
gelatins / puddings:		-	1300.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	1000.00000
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:		-	-

Safety references

European Food Safety Authority (EFSA) reference(s):

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf

Outcome of the consultation with Member States, the applicant and EFSA on the pesticide risk assessment for orange oil in light of confirmatory data View page or View pdf

EPI System: View

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):8008-57-9

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 2319

WGK Germany:2

citrus sinensis l. osbeck peel oil cold pressed

Chemidplus:0008008579

EPA/NOAA CAMEO:hazardous materials

RTECS:RI8600000 for cas# 8008-57-9