myroxylon toluiferum extract

Myroxylon toluiferum extract is a natural resinous extract obtained from the bark exudate of the balsam tolu tree (Myroxylon balsamum L., Harms), belonging to the Leguminosae family. This extract is characterized by a warm, balsamic odor and flavor profile, valued in both flavor and fragrance industries. Also known under synonyms such as tolu balsam extract and tolu balsam tincture, it contains complex constituents including benzyl benzoate and cinnamyl derivatives. The extract is sourced primarily through harvesting the tree's bark exudate and subsequently processing it into an oleoresin. For detailed chemical and structural data, a reference entry is available at PubChem. Myroxylon toluiferum extract is employed extensively in perfuming agents as well as flavor enhancers in various consumer products.

Myroxylon toluiferum extract naturally occurs as an exudate from the bark of the balsam tolu tree, native to regions of South America. Its characteristic balsamic aroma and flavor confer utility in multiple industrial settings. The extract serves prominently as a flavor agent in food products and as a fragrance component in perfumery. Typical formulations leverage its warm, sweet balsamic notes to impart complexity in baked goods, confectionery, and beverages. The extract's use follows guidelines set by standards such as FEMA (US), which evaluates it as flavoring substances generally recognized as safe (GRAS). Additionally, IFRA (Global) restrictions address certain sensitizing components intrinsic to the extract. Its wide applicability includes flavoring agents, perfuming substances, and potentially in cosmetics, where regulatory compliance plays a critical role.

Myroxylon toluiferum extract presents as a viscous resinous substance with a characteristic balsamic odor and flavor derived from its complex mixture of aromatic esters, alcohols, and benzyl compounds. The extract's chemical profile includes components such as benzyl benzoate and cinnamyl alcohol, which contribute to its scent and functional properties. These constituents influence solubility, volatility, and compatibility within flavor and fragrance matrices. The resin's semi-solid nature and aromatic richness require careful formulation considerations to optimize stability and sensory impact. Sensitization potential associated with some constituents necessitates adherence to use-level restrictions in formulated products. Physical properties such as melting point and density vary depending on extraction and processing conditions but generally align with balsamic resins used in perfumery and flavoring sectors.

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	1302.19.0000
Wikipedia:	View

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
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)
benzaldehyde	Max. Found: 0.05 % and Reason: Sensitization
benzyl alcohol	Max. Found: 0.2 % and Reason: Sensitization
benzyl benzoate	Max. Found: 10.4 % and Reason: Sensitization
benzyl cinnamate	Max. Found: 2.6 % and Reason: Sensitization
cinnamyl alcohol	Max. Found: 0.04 % and Reason: Sensitization
cinnamaldehyde	Max. Found: 0.5 % and Reason: Sensitization
eugenol	Max. Found: 0.12 % and Reason: Sensitization
isoeugenol	Max. Found: 0.08 % 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:		-	71.00000
beverages(nonalcoholic):		-	32.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		2.00000	38.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	160.00000
fruit ices:		-	150.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	57.00000
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

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

SCCNFP:opinion

myroxylon toluiferum l. extract

Chemidplus:0008013125