sassafras albidum extract (safrole-free)

Sassafras albidum extract (safrole-free) is a botanical extract derived from the leaves, bark, or roots of the Sassafras albidum plant, known commonly as white sassafras. This extract is specifically processed to remove safrole, a naturally occurring compound typically present in sassafras, for compliance with safety regulations. It presents as a flavorful and aromatic ingredient with spicy sensory notes characteristic of the plant. The product may also be referred to by synonyms including laurus albida extract (safrole-free) or sassafras officinalis extract (safrole-free). It has a spicy odor and flavor profile that is valuable in food applications, particularly as a natural flavoring agent. As a purified extract, it complies with standards to minimize toxicological concerns associated with safrole. For detailed chemical and toxicological data, the compound is indexed under PubChem.

Sassafras albidum extract (safrole-free) is sourced from the sassafras tree, a species native to eastern North America. The extract retains the characteristic spicy aroma and taste of the plant while excluding safrole due to its associated restrictions. It finds application primarily as a flavoring agent and adjuvant in various food products such as baked goods, beverages, and confections. Regulatory guidance from FEMA (US) sets usage limits to ensure safety, reflecting the importance of controlling residual safrole content. Its application in flavor formulations leverages its natural and recognizable spicy profile without the risks linked to safrole. The extract does not currently see recommended use in fragrances due to ongoing restrictions on safrole-containing materials.

The extract exists as a complex mixture derived from plant matrices, with the safrole component specifically removed to enhance safety. It maintains volatile constituents responsible for its spicy aromatic character. Physical properties such as solubility and volatility influence its incorporation into food matrices, while chemical stability under typical storage conditions supports its use in diverse formulations. The removal of safrole minimizes carcinogenic risk factors, aligning the extract with regulatory safety profiles. Its organoleptic properties contribute a distinctive spicy note, facilitating use at controlled concentrations according to FEMA guidelines. These characteristics underscore its utility as a natural flavoring agent while ensuring compliance with safety standards.

FDA Substances Added to Food (formerly EAFUS):	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:
flavoring agents and adjuvants
IFRA fragrance material specification:
	Safrole as such should not be used as a fragrance ingredient; essential oils containing safrole should not be used at a level such that the total concentration of safrole exceeds 0.01% in consumer products. Examples of essential oils with a high safrole content are Sassafras oil (Sassafras officinale Nees& Eberm.), Ocotea Cymbarum oil (Ocotea pretiosa Metz) and certain qualities of Camphor oils. The total concentration of safrole, isosafrole and dihydrosafrole should not exceed 0.01% in consumer products.
Recommendation for sassafras albidum extract (safrole-free) usage levels up to:
	not for fragrance use.
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:		-	50.00000
beverages(nonalcoholic):		-	290.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	10.00000
fruit ices:		-	10.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	100.00000
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

sassafras albidum (nuttall) nees extract

Chemidplus:0084787724