| Category: | flavor and fragrance agents |
| IFRA Critical Effect: | Sensitization |
| IFRA Other Specification: | < 20 mmoles / L of peroxides |
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) |
| benzyl salicylate | Max. Found: <4.00 % and Reason: Sensitization |
| farnesol | Max. Found: <3.00 % and Reason: Sensitization |
| isoeugenol | Max. Found: <0.50 % and Reason: Sensitization |
| eugenol | Max. Found: <0.50 % and Reason: Sensitization |
| (E)-cinnamyl alcohol | Max. Found: <0.40 % and Reason: Sensitization |
| geraniol | Max. Found: <3.00 % and Reason: Sensitization |
| benzyl benzoate | Max. Found: <8.00 % and Reason: Sensitization |
| benzyl alcohol | Max. Found: <3.50 % and Reason: Sensitization |
| IFRA: | View Standard |
| Fragrance usage is IFRA RESTRICTED. View Standard for complete information. |
| Please review all IFRA documents for complete information. |
| IFRA categories: limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.) |
Category 1:
See Note (1) | 0.05 % (1) |
| Category 2: | 0.06 % |
| Category 3: | 0.27 % |
| Category 4: | 0.80 % |
| Category 5: | 0.40 % |
Category 6:
See Note (1) | 1.30 % (1) |
| Category 7: | 0.10 % |
| Category 8: | 1.80 % |
| Category 9: | 5.00 % |
| Category 10: | 2.50 % |
| Category 11: | See Note (2) |
| | Notes: |
| | (1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org). |
| | (2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product. |
| |
| 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: | - | 2.90000 |
| beverages(nonalcoholic): | - | 0.95000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | 18.00000 | 25.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | 0.75000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 1.40000 |
| fruit ices: | - | 1.40000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 2.90000 |
| 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: | - | - |