sweet orange peel oil decolorized

Sweet orange peel oil decolorized is an essential oil derived from the peel of the Citrus sinensis fruit, commonly known as the sweet orange. This oil appears as a colorless to pale-yellow liquid due to the decolorization process that removes pigments without altering the characteristic citrus aroma. It possesses a fresh, juicy orange odor and a corresponding citrus flavor profile, making it valuable in numerous aroma and taste applications. The oil is also recognized under various synonyms such as orange oil, oil of sweet orange, and fructus citri sinensis essential oil. A detailed chemical and sensory profile is indexed under controlled vocabularies like PubChem. The oil is obtained primarily by cold pressing the orange peel, followed by treatment to reduce color, enhancing its suitability in formulations requiring a clear appearance.

This oil naturally occurs in the peel of the sweet orange fruit (Citrus sinensis). Its distinctive citrus character renders it indispensable across various industries, notably in flavoring beverages, confectionery, baked goods, and chewing gum. Additionally, it is widely utilized as a fragrance component in perfumery and personal care products, serving as a bright, fresh enhancer. Sweet orange peel oil decolorized conforms to standards such as FEMA (US) guidelines, ensuring its accepted use as a flavoring substance. It also finds use in complex fragrance blends where a neutral colored oil is preferable, and is valued in formulations that demand a citrus note without imparting color.

Sweet orange peel oil decolorized exhibits moderate volatility with a flash point of approximately 46°C (115°F), denoting flammability under certain conditions. It is soluble in alcohol and only sparingly soluble in water, with an estimated water solubility of 4.581 mg/L at 25°C, impacting its behavior in aqueous formulations. The decolorization process reduces the presence of pigment compounds but retains the majority of volatile aroma constituents such as limonene. These physicochemical traits influence its application profile, where solubility and stability must be carefully considered in flavor or fragrance formulations to optimize release and longevity while avoiding undesirable degradation or color formation.

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
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citral	Max. Found: 0.15 % and Reason: Sensitization
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

WGK Germany:2

citrus sinensis l. osbeck peel oil decolorized

Chemidplus:0008008579

EPA/NOAA CAMEO:hazardous materials

RTECS:RI8600000 for cas# 8008-57-9