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vanilla oleoresin bali

Vanilla Oleoresin Bali is a natural extract from vanilla spp. used for flavoring and fragrance, characterized by sweet vanilla, caramel, and chocolate aromas.

General Material Description

Vanilla Oleoresin Bali is a concentrated natural extract derived from the Vanilla spp., primarily extracted from cured vanilla beans. This oleoresin presents as a viscous, aromatic substance containing multiple flavor and fragrance compounds, including vanillin and related phenolics. It is notable for a sweet and creamy profile with nuances of caramel, cocoa, and dried fruit, contributing to both odor and flavor applications. Common synonyms include oleoresin vanilla bali 20-fold and resins, oleo-, vanilla. This material is represented in public databases such as PubChem. The oleoresin is obtained through solvent extraction techniques from vanilla pods, preserving aromatic constituents essential for food and fragrance formulations.

Occurrence, Applicability & Potential Uses

Vanilla Oleoresin Bali naturally occurs in the species Vanilla spp., which are tropical orchids cultivated primarily for their aromatic seed pods. It serves as a flavoring and fragrance agent in various consumer products. The oleoresin finds applications in baked goods, confectionery, dairy products, beverages, and perfumes, where its sweet vanilla, caramel, cocoa, and molasses notes enhance sensory appeal. The material is compliant with the FEMA (US) standards, with FEMA number 3106, supporting its use in flavor formulations. Its use levels are regulated to optimize sensory impact while minimizing allergenic risks and maintaining safety.

Physico-Chemical Properties Summary

Vanilla Oleoresin Bali exhibits key physical properties including a flash point of approximately 72°C (162°F) by Tag Closed Cup method, denoting moderate flammability typical for oleoresins. It is a viscous, dark-colored extract with a dense aromatic profile originating from its complex phenolic composition. These properties affect its handling, formulation, and storage conditions, requiring protective measures to preserve organoleptic integrity. Its solubility characteristics enable incorporation into lipid and solvent-based flavor and fragrance systems, facilitating stable aroma delivery in final products.

FAQ

What is vanilla oleoresin bali and what are its main sensory characteristics?
Vanilla oleoresin Bali is a natural extract obtained from Vanilla spp., particularly from beans harvested in Bali. It contains concentrated aromatic compounds contributing to a sweet, creamy scent characterized by vanilla, caramel, chocolate, and sometimes fruity notes. These olfactory and flavor properties make it desirable for applications requiring authentic vanilla nuances in flavoring and perfumery.
How is vanilla oleoresin bali produced and in which products is it commonly used?
Vanilla Oleoresin Bali is produced by solvent extraction of cured vanilla bean pods from Vanilla spp. This process preserves the natural aromatic constituents including vanillin and related compounds. The oleoresin is widely used in baked goods, confectionery, dairy products, non-alcoholic beverages, and perfumery, providing sweet vanilla, caramel, chocolate, and molasses notes that enhance the sensory profile of these items.
What safety and regulatory considerations apply to vanilla oleoresin bali?
Vanilla Oleoresin Bali is assigned FEMA number 3106 and is generally recognized as safe for use in food products under the FEMA (US) guidelines. Its classification under European regulations includes hazard statements for eye irritation and harmful if swallowed, necessitating suitable handling precautions during manufacture. IFRA (Global) provides recommended maximum use levels in fragrance formulations to prevent sensitization. The material is subject to safety assessments by organizations such as RIFM, ensuring compliance with international flavor and fragrance standards.
How is vanilla oleoresin Bali sourced and where is it typically used?
This oleoresin is sourced by solvent extraction of cured vanilla pods mainly from Vanilla planifolia species cultivated in Bali and similar tropical environments. It is widely used as a flavoring agent in foods such as baked goods, beverages, confectionery, dairy products, and in fragrance formulations. The compound enhances products with natural vanilla-related aroma and taste, adding complexity beyond synthetic vanillin alone.
What regulations or safety guidelines apply to vanilla oleoresin Bali in food and fragrance applications?
Vanilla oleoresin Bali is identified under FEMA number 3106 and is subject to FEMA (US) evaluation as a flavoring substance recognized as generally safe. In fragrance, IFRA (Global) limits its use to concentrations up to about 5% in fragrance concentrates to avoid sensitization risks due to trace components like para-anisyl alcohol. European classifications indicate some hazards such as eye irritation and harmfulness if swallowed, so proper handling precautions should be observed. It is listed in various regulatory databases including the FDA and RIFM assessments.

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

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Other Information

FDA Substances Added to Food (formerly EAFUS):View
Export Tariff Code:3301.90.1000
FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Preferred name vanilla oleoresin bali
Trivial Name Resins, oleo-, vanilla
Short Description vanilla spp. oleoresin bali
CAS Number 8023-78-7
FEMA Number 3106
FDA UNII Search
COE Number 474
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 8023-78-7 ; VANILLA, OLEORESIN (VANILLA SPP.)
Synonyms
  • oleoresin vanilla bali 20-fold
  • vanilla oleoresin
  • vanilla oleoresin organic
  • vanilla spp. oleoresin bali
  • vanilla spp. oleoresin
  • Resins, oleo-, vanilla
  • Oleoresin vanilla
  • Resins, oleo-, vanilla-bean

PhysChem Properties

Material listed in food chemical codex No
Flash Point TCC Value 72.22 °C TCC

Organoleptic Properties

Odor Type: Sweet
sweet, cocoa, chocolate, vanilla, creamy, fruity, caramellic
Luebke, William tgsc, (1995) At 100.00 %. sweet cocoa chocolate vanilla creamy fruity caramel
Flavor Type: Sweet
sweet, vanilla, fruit dried fruit, caramellic, chocolate, powdery
Luebke, William tgsc, (1995) Sweet vanilla dried fruit caramel chocolate powdery

Occurrences

Potential Uses

Applications
Odor purposes Fruit , Vanilla
Flavoring purposes Caramel , Chocolate cocoa , Molasses

Safety Information

Safety information

European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36 - Irritating to eyes.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
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
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
para-anisyl alcohol Max. Found: 1.00 % and Reason: Sensitization
para-anisaldehyde Max. Found: 0.04 % and Reason: Sensitization
Recommendation for vanilla oleoresin bali usage levels up to:
5.0000 % in the fragrance concentrate.
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 ppmaverage maximum ppm
baked goods: -300.00000
beverages(nonalcoholic): -190.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -200.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -290.00000
fruit ices: -290.00000
gelatins / puddings: -230.00000
granulated sugar: --
gravies: --
hard candy: -210.00000
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

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
vanilla spp. oleoresin
Chemidplus:0008023787