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cranberry fractions

Cranberry fractions are natural flavoring agents characterized by a fruity cranberry taste used primarily to enhance food flavors.

General Material Description

Cranberry fractions are flavoring agents derived from cranberries, characterized primarily by a fruity taste reminiscent of the fresh fruit. These fractions capture the essence of cranberry flavor, contributing a distinct sensory note widely appreciated in food formulations. They are known by the trivial name 'cranberry fractions' and include compounds extracted or isolated to represent the characteristic taste of cranberry. As natural flavor compounds, cranberry fractions offer a sensory profile often described as fruity and tart. Their chemical constituents align with typical flavor ingredients found in berries. Detailed chemical identifiers are limited, but similar compounds are documented in resources such as the PubChem database. These fractions originate from the natural source, cranberry fruit, typically through processing to isolate the flavor components without introducing hazardous substances.

Occurrence, Applicability & Potential Uses

Cranberry fractions are naturally occurring in the cranberry fruit, which grows predominantly in North American regions. Their application is primarily as flavoring agents in foods and beverages to impart a fruity, fresh cranberry note. These fractions do not include fragrance uses. Usage guidelines indicate that cranberry fractions are suitable within defined limits for flavor enhancement. Regulatory frameworks such as FEMA (US) provide oversight on their approved uses, ensuring compliance with food safety standards. Their biological origin in cranberries aligns with their role in flavoring rather than other industrial applications. Cranberry fractions may also contribute to natural flavor blends where a tart fruit character is desired.

Physico-Chemical Properties Summary

The physico-chemical characteristics of cranberry fractions reflect their derivation from volatile and non-volatile constituents of the cranberry fruit. These properties influence their behavior in flavor formulations. The composition typically includes compounds soluble in aqueous and alcoholic media, with molecular weights varying according to specific constituents. Their fruity aroma results from a blend of esters, aldehydes, and other flavor-active molecules. As flavoring agents, cranberry fractions possess stability profiles suitable for incorporation in various food matrices but are designated not for fragrance use. These properties dictate their selection and formulation parameters, particularly regarding solubility, volatility, and sensory impact in final products.

FAQ

What are cranberry fractions and what sensory properties do they have?
Cranberry fractions are flavoring agents obtained from cranberry fruit, capturing its characteristic fruity note. They provide a sensory profile mainly described as fruity with a distinct cranberry aroma. These fractions represent an assembly of flavor compounds that contribute to the fresh and tart taste associated with cranberries, commonly used to enhance food flavors.
Where do cranberry fractions occur naturally and how are they used?
Cranberry fractions naturally occur in cranberries, primarily harvested in North America. They are used as flavoring agents in food and beverage products to impart a fruity cranberry taste. Their application focuses on flavor enhancement within regulated use levels and excludes fragrance uses. Regulatory standards such as those from FEMA (US) provide guidance on their safe use in flavor formulation.
Are there any safety concerns or regulations associated with the use of cranberry fractions?
Cranberry fractions have no classified hazards according to 29 CFR 1910 (OSHA HCS), with no hazard or precautionary statements identified. Oral, dermal, and inhalation toxicity data are not determined but no safety warnings apply. They are recommended exclusively as flavoring agents and are not intended for fragrance use. Currently, no specific safety references or restrictions have been reported, and usage should comply with relevant food safety regulations.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
Exploring the role of cranberry polyphenols in periodontits: A brief review.
Consumption of cranberry polyphenols enhances human γδ-T cell proliferation and reduces the number of symptoms associated with colds and influenza: a randomized, placebo-controlled intervention study.
In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus.
The effect of American cranberry (Vaccinium macrocarpon) constituents on the growth inhibition, membrane integrity, and injury of Escherichia coli O157:H7 and Listeria monocytogenes in comparison to Lactobacillus rhamnosus.
Cranberry components for the therapy of infectious disease.
Cranberry proanthocyanidins mediate growth arrest of lung cancer cells through modulation of gene expression and rapid induction of apoptosis.
Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices.
Cytoprotective effect of proanthocyanidin-rich cranberry fraction against bacterial cell wall-mediated toxicity in macrophages and epithelial cells.
Potential oral health benefits of cranberry.
Inhibition of host extracellular matrix destructive enzyme production and activity by a high-molecular-weight cranberry fraction.
Cranberry components inhibit interleukin-6, interleukin-8, and prostaglandin E production by lipopolysaccharide-activated gingival fibroblasts.
Effects of a high-molecular-weight cranberry fraction on growth, biofilm formation and adherence of Porphyromonas gingivalis.
Anti-inflammatory activity of a high-molecular-weight cranberry fraction on macrophages stimulated by lipopolysaccharides from periodontopathogens.

Other Information

Wikipedia:View

General Material Information

Trivial Name cranberry fractions

Suppliers

Naturex

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fruity
cranberry, tart, fruity, bitter, sour, apple, spicy
General comment Cranberry

Safety Information

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
Recommendation for cranberry fractions usage levels up to:
not for fragrance use.

Safety references

None found