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Key Documents

W246665

Sigma-Aldrich

Eucalyptus oil

greener alternative

natural, ≥65%, product of Dutch Essential Oils, FG

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About This Item

CAS Number:
FEMA Number:
2466
UNSPSC Code:
12164502
NACRES:
NA.21

biological source

(Eucalyptus Globulus)

Quality Level

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

EU 1334/2008 & 178/2002
EU Regulation 1223/2009
FDA 21 CFR 117

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

concentration

≥65%

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

limonene (sum of D, L and DL), Eucalyptus spp. leaf oil

greener alternative category

organoleptic

camphoraceous; herbaceous

InChI

1S/C10H18O/c1-9(2)8-4-6-10(3,11-9)7-5-8/h8H,4-7H2,1-3H3

InChI key

WEEGYLXZBRQIMU-UHFFFAOYSA-N

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General description

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

134.8 °F - closed cup

flash_point_c

57.1 °C - closed cup


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Articles

Essential oils are complex natural extracts consisting of aromatic compounds and related organic chemicals. While they hold great value as fragrance and flavor ingredients, their significant risk of adulteration necessitates consistent formulator testing for quality, naturalness, and allergen levels.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.

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