We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

onion oleoresin

Onion oleoresin is a sulfurous flavoring extract derived from Allium cepa used primarily as a flavoring agent in food products.

General Material Description

Onion oleoresin, also known as allium cepa l. oleoresin, is a concentrated natural extract derived from the onion plant (Allium cepa). It appears as a semi-viscous liquid containing flavor-active components that impart characteristic sulfurous and pungent notes typical of onion. This oleoresin is widely utilized in flavoring applications due to its strong organoleptic impact. Synonyms include allium cepa oleoresin and oleoresin onion. The compound is chemically indexed in public repositories such as PubChem and is obtained through solvent extraction methods from the onion bulb. It serves as a concentrated source of the natural essence of onions and finds use in various food products requiring onion flavoring.

Occurrence, Applicability & Potential Uses

Onion oleoresin naturally originates from the Allium cepa plant, commonly cultivated worldwide as a vegetable. It is primarily applied as a flavoring agent and adjuvant in food formulations, imparting the distinctive sulfurous and savory notes of onion. The oleoresin is effective in recreating onion taste in processed foods where fresh ingredients may not be feasible. Regulatory standards such as FEMA (US) govern its usage levels for safety and sensory consistency. Its recommended maximum use level in finished products is typically around 10 ppm, ensuring the desired flavor impact without overpowering formulations.

Physico-Chemical Properties Summary

Onion oleoresin possesses a flash point of approximately 82 °C (180 °F), indicating moderate volatility and thermal stability relevant for handling and formulation. It exhibits limited solubility in water, estimated at 62.2 mg/L at 25 °C, which influences its dispersion in aqueous-based products. The oleoresin maintains a shelf life of about 12 months when stored properly, suggesting it is relatively stable under typical storage conditions. Its sulfurous odor and flavor profile derives from volatile sulfur-containing compounds inherent to Allium cepa extracts, contributing to its characteristic pungency. These properties affect formulation strategies where controlled release of flavor and product stability are essential.

FAQ

What is onion oleoresin and where does it come from?
Onion oleoresin is a concentrated extract derived from the onion plant, scientifically known as Allium cepa. It contains the characteristic sulfurous compounds responsible for the pungent flavor and odor of fresh onions. Produced by solvent extraction of the onion bulb, this oleoresin serves as a natural flavor ingredient that captures the essence of onions in a stable and concentrated form.
How is onion oleoresin used in products and what are its flavor characteristics?
Onion oleoresin is primarily used as a flavoring agent in a variety of food products including snacks, sauces, and seasonings. Its notable sulfurous and pungent flavor profile reproduces the distinctive taste of fresh onion, making it valuable when fresh onion use is impractical. Usage levels are carefully controlled to ensure desired flavor strength without overwhelming other ingredients, generally recommended up to 10 ppm in finished products.
Are there regulations governing the use of onion oleoresin and where can it be sourced?
Yes, regulations such as those defined by FEMA (US) address the permitted usage levels and safety assessments for onion oleoresin in food products. It is listed with identifiers including CAS number 130007-42-0 and has status with FDA and other regulatory bodies. Commercially, onion oleoresin is sourced from specialized suppliers that extract and purify it from Allium cepa using controlled processes to ensure quality and compliance with food safety standards.

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Other Information

Export Tariff Code:3301.90.1000
FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Preferred name onion oleoresin
Trivial Name allium cepa l. oleoresin
Short Description allium cepa oleoresin
CAS Number 130007-42-0
FDA UNII Search
FDA Mainterm 8002-72-0 ; ONION, OIL (ALLIUM CEPA L.)
Synonyms
  • allium cepa oleoresin
  • oleoresin onion
  • onion oleoresin and aquaresin

PhysChem Properties

Material listed in food chemical codex No
Flash Point TCC Value 82.22 °C TCC
Shelf life 12 months (or longer if stored properly.)
Solubility
water, 62.2 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Sulfurous
onion, pungent, sulfurous
General comment At 0.10 % in propylene glycol. onion pungent sulfurous
Flavor Type: Sulfurous
onion
General comment Onion

Occurrences

Potential Uses

Applications
Flavoring purposes Garlic , Onion

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 and adjuvants
Recommendation for onion oleoresin usage levels up to:
not for fragrance use.
Recommendation for onion oleoresin flavor usage levels up to:
10.0000 ppm in the finished product.

Safety references

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
allium cepa l. oleoresin
Chemidplus:0130007420