black piper nigrum fruit extract

Black piper nigrum fruit extract is a natural extract obtained from the fruits of Piper nigrum L. of the Piperaceae family. It appears as a dark-colored material with characteristic spicy and peppery odor and flavor notes. Recognized by synonyms such as pepper extract and black pepper extract natural, it captures the typical pungency associated with black pepper. The extract is sourced primarily from the matured fruit of the black pepper plant and is well-documented under databases such as PubChem. It is employed widely across various industries due to its distinctive organoleptic properties. Production often involves solvent extraction from dried peppercorns, preserving the key aromatic compounds responsible for its spicy character.

The extract originates from the black pepper plant's seed, specifically the dried fruits known as peppercorns. It is prominent in nature as a pungent spice fruit, commonly cultivated in tropical regions. In applications, it serves as a flavoring agent enhancing bakery goods, beverages, meats, sausages, savory dishes, and tonics thanks to its spicy and peppery sensory profile. Additionally, it finds utility in culinary batters, marinades, sauces, and as a refreshing agent. In cosmetic formulations, it functions as a perfuming and refreshing ingredient and a tonic. Its use is governed by standards such as IFRA (Global), ensuring safe concentration levels. For flavoring purposes, IFRA guidelines recommend that usage in finished products not exceed 1600 ppm to maintain consumer safety.

Black piper nigrum fruit extract exhibits notable spicy and peppery olfactory and gustatory characteristics attributable to its complex chemical composition, including alkaloids and essential oils. Its physical state allows incorporation into various formulation bases, from aqueous solutions to emulsions. The extract's solubility profile supports its versatility in flavor and fragrance applications. Stability under typical preparation and storage temperatures preserves its organoleptic potency. These properties influence its suitability as a sensory additive, requiring adherence to concentration guidelines to balance efficacy and safety. The extract contains no classified hazards under OSHA HCS, facilitating handling within regulated environments.

	black piper nigrum fruit extract
Pubchem (sid):	135335963
	piper nigrum l. seed extract

Export Tariff Code:	1302.19.0000
FDA Listing of Food Additive Status:	View
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:
cosmetic, 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
Recommendation for black piper nigrum fruit extract flavor usage levels up to:
	1600.0000 ppm in the finished product.

Safety references

ClinicalTrials.gov:search

Chemical Carcinogenesis Research Information System:Search

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

WGK Germany:2

black piper nigrum fruit extract

Chemidplus:0084929419

piper nigrum l. seed extract