red currant flavor

Red currant flavor is a flavor additive extracted or synthesized to emulate the sensory profile of red currant berries, which are small, bright red fruits known botanically as Ribes rubrum. This flavor ingredient delivers a distinct berry note characterized by tart and slightly sweet nuances, widely appreciated in food and beverage formulation. It is also referred to by synonyms such as currant flavor (red) and red currant fruit powder. The flavoring is commonly incorporated into a broad range of flavored products to provide a fresh, fruity character. More chemical and botanical information can be found in the PubChem entry for Ribes rubrum. Red currant flavor is sourced either from natural extracts of the red currant fruit or through synthetic means that replicate its characteristic aroma and taste.

Red currant flavor occurs naturally in the fruit of the red currant plant and is utilized extensively in flavoring various consumables. Its berry flavor profile makes it suitable for integration into flavored products, especially within confectionery, beverages, and other culinary formulations. The flavoring serves to enhance the sensory appeal by contributing tart and sweet notes typical of the red currant fruit. Usage levels and safety considerations for this flavor are referenced in standards such as FEMA (US), which guide its application in food products to ensure consumer safety. The flavor is not intended for fragrance use but specifically designed for consumption in flavored goods.

The physico-chemical characteristics of red currant flavor influence its performance and stability in formulations. While detailed compositional data vary depending on the preparation method, the flavor generally exhibits volatile compounds responsible for its berry aroma that are soluble in aqueous and lipid media, supporting its use in various product types. The absence of hazardous classification under OSHA (US) standards indicates a favorable safety profile. Its stability can depend on factors such as temperature and pH, which formulation scientists consider to preserve the intended sensory attributes. The material's complex mixture demands appropriate handling to maintain consistency and desired aroma delivery in the final product.

Export Tariff Code:	3302.10.0000
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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:
flavored products of all types
Recommendation for red currant flavor usage levels up to:
	not for fragrance use.

Safety references

None found