Technical Data Sheet (TDS) - Juniper berry Food Fragrance (water-dispersible)

Juniper berry Food Fragrance (water-dispersible) — English (v1)

Manufacturer: AltraFlora

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Product information

  • Product Name: Juniper berry food fragrance — water-dispersible (origin: Turkey), PN AF-JUCO1EML
  • Scientific name: Juniperus communis
  • Parts utilized for extraction: Berries (cones), dried
  • Appearance: Milky-white to pale-yellow oil-in-water emulsion
  • Aroma: Fresh, resinous and woody, with a green-herbaceous body
  • Solubility: Dispersible in water (oil-in-water emulsion); miscible with ethanol

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<4%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
Major components:GC-FID, area normalisation (AF-LABGC003)
α-PineneGC-FID, area normalisation (AF-LABGC003)40 – 55 %46.90 %
β-MyrceneGC-FID, area normalisation (AF-LABGC003)30 – 40 %36.32 %
LimoneneGC-FID, area normalisation (AF-LABGC003)2 – 5 %2.85 %
β-PineneGC-FID, area normalisation (AF-LABGC003)> 1.0 %1.46 %
p-Mentha-1(7),8-dieneGC-FID, area normalisation (AF-LABGC003)> 1.0 %1.37 %
(E)-CaryophylleneGC-FID, area normalisation (AF-LABGC003)> 1.0 %1.20 %
TOTALGC-FID, area normalisation (AF-LABGC003)> 85 %90.10 %
Identified compounds (GC-FID area)GC-FID, area normalisation (AF-LABGC003)> 95 %98.25 %
Arsenic (As)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Cadmium (Cd)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Mercury (Hg)ICP-OES (In-house method)N.D. (< 0.1 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 4833-1<10000Complies
Yeast & mold (cfu/g)ISO 21527-2<100Complies
Escherichia coliISO 16649-2N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonas aeruginosaISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 6888-1N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store refrigerated (2–8 °C); keep away from intense light and high heat. Shake well before use.
  • Carrier: Lecithin (E322(i)) and water. The juniper berry essential oil is emulsified in this lecithin / water base.
  • Packaging: 1–5 kg/bottle, 10–25–50 kg/drum.
  • Shelf life: 12 months (unopened, refrigerated)
  • Dosage and use: A water-dispersible form of juniper berry (Juniperus communis) fragrance oil, emulsified in a lecithin / water base for direct incorporation into aqueous food and beverage systems without a pre-solubilization step. Juniper berry is the defining botanical of gin and is used in tonics, bitters, vermouth and spirit bases, and in savoury marinades and game seasoning. The monoterpene fraction — chiefly α-pinene and myrcene — carries the characteristic resinous lift. Use sparingly in flavour applications. Not recommended for use during pregnancy. Compositional figures in the Extract Specification and the chromatographic profile refer to the essential-oil fraction of the product, determined by GC-FID area normalisation; the carrier is stated separately above.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.