| Preferred name | ocimum basilicum herb oil poland |
| Trivial Name | Oils, basil |
| Short Description | sweet basil leaf oil poland |
| CAS Number | 8015-73-4 |
| FEMA Number | 2119 |
| FDA UNII | Search |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 8015-73-4 ; BASIL, OIL (OCIMUM BASILICUM L.) |
| Synonyms |
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| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.29.6000 |
| Typical G.C. | |
| Wikipedia: | View |
| FAO: | BASIC PRINCIPLES OF STEAM DISTILLATION |
| Material listed in food chemical codex | No |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.406 to 7.739 |
| Refractive Index | 1.4795 to 1.4895 @ 20 °C |
| Optical Rotation | -5 to -15 |
| Boiling Point | 213 to 215°C @ 760 mm Hg |
| Acid Value | 1 max KOH/g |
| Flash Point TCC Value | 75 °C TCC |
| Solubility | |
| alcohol | Yes |
| water, 332.1 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Licorice | |
| basil, herbal, tarragon | |
| General comment | At 100.00 %. basil |
| Flavor Type: Licorice | |
| basil, licorice, tarragon | |
| General comment | Basil |
| (data available) |
| 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 | |
| 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. | |||
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) | |||
| citronellol | Max. Found: | ||
| estragol | Max. Found: | ||
| eugenol | Max. Found: | ||
| geraniol | Max. Found: | ||
| methyl eugenol | Max. Found: | ||
| para-anisaldehyde | Max. Found: 0.1 % and Reason: Sensitization | ||
| Recommendation for ocimum basilicum herb oil poland usage levels up to: | |||
| 0.5000 % 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: | - | 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: | - | - | |
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):8015-73-4 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| ocimum basilicum l. leaf oil |
| Chemidplus:0008015734 |