ferula assa-foetida gum

Ferula assa-foetida gum, commonly known as asafetida or asafoetida, is a natural resinous exudate obtained from the roots of Ferula species. This substance appears as a gummy or resin-like material with a strong, characteristic odor reminiscent of garlic. Known under various synonyms such as hing, Ferula foetida gum, and resins ferula, it is used primarily for its distinctive sensory profile. The resin's flavor and odor attributes relate to sulfur-containing compounds that produce its characteristic pungency. It is cataloged under PubChem (SID 135309999) and occurs naturally in several Ferula plants. This gum resin is traditionally harvested by cutting the plant roots, allowing the oleo-gum-resin to exude and harden for processing and application in food flavoring and perfumery.

Ferula assa-foetida gum occurs naturally as an oleo-gum-resin from the roots of Ferula species native to Asia and the Middle East. Its distinctive garlic-like aroma and flavor have led to its use as a flavoring agent in culinary practices, particularly for imparting garlic notes without using actual garlic. In addition to food flavoring, it serves as a perfuming agent in fragrances, capitalizing on its strong, sulfurous odor profile. Use levels and safety assessments follow FEMA (US) flavoring substance regulations. These include restrictions on its concentration in specific food products such as condiments and baked goods. Its versatility as a flavor and fragrance component aligns with traditional and modern applications.

Ferula assa-foetida gum is a resinous material that presents as a viscous or semi-solid exudate at ambient temperature. Its physical state depends on processing and storage conditions. The resin contains sulfur-containing compounds responsible for its pungent garlic-like odor and flavor. It is soluble in common solvents used for flavor and fragrance extraction, such as propylene glycol. These properties permit its efficient incorporation in complex formulations. The compound’s volatility and stability influence its use in both aroma and flavor applications, allowing it to impart characteristic sensory notes even at low concentrations. Thermal stability parameters are compatible with typical flavoring usage temperatures.

	ferula assa-foetida l. gum
Canada Domestic Sub. List:	9000-04-8
Pubchem (sid):	135309999

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.90.0000
Wikipedia:	View

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
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
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 ppm	average maximum ppm
baked goods:		-	15.00000
beverages(nonalcoholic):		-	5.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		3.00000	160.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	10.00000
fruit ices:		-	10.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		15.00000	25.00000
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

Daily Med:search

Chemical Carcinogenesis Research Information System:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):9000-04-8

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

ferula assa-foetida l. gum

Chemidplus:0009000048