Technical Data Sheet (TDS) - Lavender Food Fragrance (water-dispersible)

Lavender Food Fragrance (water-dispersible) — English (v1)

Manufacturer: AltraFlora

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Product information

  • Product Name: Lavender food fragrance — water-dispersible (origin: Turkey), PN AF-LANG1EML
  • Scientific name: Lavandula angustifolia
  • Parts utilized for extraction: Flowering tops (fresh)
  • Appearance: Milky-white to pale-yellow oil-in-water emulsion
  • Aroma: Characteristic fresh floral and herbaceous, recalling the flowering tops
  • 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)
LinaloolGC-FID, area normalisation (AF-LABGC003)20.0 – 43.0 %35.59 %
Linalyl acetateGC-FID, area normalisation (AF-LABGC003)25.0 – 47.0 %29.11 %
Terpinen-4-olGC-FID, area normalisation (AF-LABGC003)max. 8.0 %4.86 %
(Z)-β-OcimeneGC-FID, area normalisation (AF-LABGC003)1.0 – 10.0 %4.76 %
(E)-β-OcimeneGC-FID, area normalisation (AF-LABGC003)0.5 – 6.0 %2.92 %
Lavandulyl acetateGC-FID, area normalisation (AF-LABGC003)max. 8.0 %3.28 %
1,8-CineoleGC-FID, area normalisation (AF-LABGC003)max. 3.0 %0.81 %
CamphorGC-FID, area normalisation (AF-LABGC003)max. 1.5 %n.d.
TOTALGC-FID, area normalisation (AF-LABGC003)min. 95 %98.23 %
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 lavender 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 lavender (Lavandula angustifolia) essential oil, emulsified in a lecithin / water base for direct incorporation into aqueous food and beverage systems — syrups, soft drinks, dairy drinks, desserts and confectionery fillings — without a pre-solubilization step. The profile is dominated by linalool and linalyl acetate, which together account for roughly two thirds of the essential oil, giving a rounded floral top with a soft herbaceous body. Dose to effect and evaluate in the finished matrix; lavender is potent and is easily overdosed in sweet applications. 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.