caraway seed oleoresin

Caraway seed oleoresin is a viscous natural extract derived from the seeds of Carum carvi, a biennial herbaceous plant known commonly as caraway. This oleoresin contains a complex mixture of chemical constituents contributing to its distinctive sensory attributes. The oleoresin exhibits a spicy and sweet character reminiscent of rye bread and kummel liqueur, making it valued for its aromatic and flavor qualities. It is also referenced under several synonyms including Carum carvi seed oleoresin and Carum gracile seed oleoresin. According to PubChem, such oleoresins are typically obtained through solvent extraction processes applied to the caraway seeds. These extracts concentrate the natural flavors and aromas found in the seeds, making them suitable for use in flavor and fragrance formulations within the food and beverage industries.

Caraway seed oleoresin originates naturally from the seeds of Carum carvi, a plant native to Europe and Western Asia. The oleoresin captures the characteristic spicy and sweet notes associated with the seed, which is biologically significant as a storage structure for the plant's aromatic compounds. It is utilized primarily as a flavor and fragrance agent, with notable applications in imparting spice, particularly in rye bread formulations, and contributing aromatic qualities to cordials and liqueurs. Regulatory frameworks such as the IFRA Code of Practice (Global) provide guidance on its safe use within fragrance products, ensuring compliance with recommended concentration limits and purity standards.

Caraway seed oleoresin is a viscous liquid characterized by partial solubility in oils and organic solvents, while being insoluble in water. It remains stable under moderately alkaline conditions, which suggests a level of chemical resilience in various formulation environments. Its flash point is approximately 68°C, indicating that it is relatively safe to handle under controlled temperatures during processing and manufacturing. These properties influence its compatibility and stability in flavored and fragranced products, affecting extraction methods, formulation choices, and shelf-life considerations.

Export Tariff Code:	3301.90.1000
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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:

flavor and fragrance agents

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the safety assessment of carvone, considering all sources of exposure View page or View pdf