acerola fruit distillates

Acerola fruit distillates are complex mixtures obtained from Malpighia punicifolia, commonly known as acerola cherry. These distillates exhibit a fruity flavor profile primarily described as dried apple and cherry, lending a natural and rich aroma to various formulations. Known also by the synonym malpighia punicifolia fruit distillates, they are employed mainly for their sensory impact in flavorings. Physically, they are liquid preparations best preserved under refrigerated conditions to maintain stability. This material is detailed in public chemical databases such as PubChem, which classifies their constituents and physicochemical characteristics. Acerola fruit distillates are generally sourced through distillation processes that capture volatile flavor compounds from the fruit.

These distillates occur naturally in the Malpighia punicifolia fruit, a tropical species valued for its sensory qualities. Their use is primarily as flavoring agents and adjuvants, providing fruity notes analogous to almond, cherry, and apple blossoms. They find application in enhancing citrus, tropical, and brandy-like flavor profiles including green and red apple, black and maraschino cherries, jackfruit, licorice, and pineapple. The applicable regulatory framework for these materials includes standards such as FEMA (US), which oversees flavoring substances in food products. The sensory versatility of acerola distillates makes them suitable for diverse flavoring formulations within food processing industries.

Acerola fruit distillates possess physicochemical properties influencing their handling and formulation. The flash point registers at approximately 145°F (about 63°C), dictating necessary precautions during storage and processing. The shelf life extends to six months or more when refrigerated in tightly sealed containers, ensuring retention of flavor integrity. These properties underscore the importance of controlled temperature and container integrity to prevent degradation and preserve sensory quality. The liquid nature and volatile components require consideration during blending within complex flavor matrices to maintain balance and avoid component volatilization.

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Wikipedia:

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Safety information

European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 41 - Risk of serious damage to eyes. R 42/43 - May cause sensitization by inhalation and skin contact. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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
Recommendation for acerola fruit distillates usage levels up to:
	not for fragrance use.

Safety references

WGK Germany:2