lavender oil CO2 extract

Lavender oil CO2 extract is an aromatic fluid derived from the plant Lavandula angustifolia through carbon dioxide extraction methods. This extract captures the floral and herbal notes characteristic of lavender, presenting a medium-strength odor with substantive lasting power. It is known under synonyms including lavandula officinalis oil CO2 extract and lavandula vera oil CO2 extract. As a natural product, it falls under the PubChem classification for plant-derived essential oils. This extract is typically obtained by supercritical CO2 extraction from lavender flowers, which preserves delicate volatile compounds often lost in steam distillation, offering a richer scent profile employed in flavor and fragrance industries.

Lavender oil CO2 extract originates from the Lavandula angustifolia species, a plant native to Mediterranean regions and cultivated worldwide for its aromatic flowers. It is used prominently as a flavor and fragrance agent due to its distinct floral and herbal qualities. This extract finds applications in perfumery, personal care products, and flavoring of foods and beverages conforming to regulatory standards such as FEMA (US). It serves as a scent component in diverse fragrance types, including floral and oriental blends, and may be utilized in products mimicking natural lavender aroma or blends requiring long-lasting herbal notes.

Lavender oil CO2 extract exhibits a specific gravity ranging approximately from 0.877 to 0.892 at 25 °C and a refractive index between 1.457 and 1.464 at 20 °C. It is soluble in alcohol but insoluble in water, consistent with its nonpolar aromatic constituents. The product has a flash point around 83 °C (182 °F), which informs safe handling during formulation. These properties affect its behavior in fragrance and flavor compositions, impacting solvent choice, blending compatibility, volatility, and stability. Its medium odor strength with prolonged substantivity enhances its use as a persistent aromatic ingredient.

Export Tariff Code:	3301.23.0000
MedlinePlusSupp:	View
Typical G.C.
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
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.
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
7-methoxycoumarin	Max. Found:
geraniol	Max. Found: trace to
Recommendation for lavender oil CO2 extract usage levels up to:
	16.0000 % 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:		-	8.30000
beverages(nonalcoholic):		-	2.90000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	220.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	7.80000
fruit ices:		-	7.80000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	5.50000
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