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

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

Manufacturer: AltraFlora

Download PDF View in Browser

Product information

  • Product Name: Peppermint food fragrance — water-dispersible, PN AF-MEPI1EML
  • Scientific name: Mentha × piperita
  • Parts utilized for extraction: Aerial parts (dried)
  • Appearance: Milky-white to pale-yellow oil-in-water emulsion
  • Aroma: Sharp, cooling and sweetly minty with a clean menthol lift
  • Solubility: Dispersible in water (oil-in-water emulsion); miscible with ethanol

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<5%
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)
MentholGC-FID, area normalisation (AF-LABGC003)28 – 40 %30.70 %
MenthoneGC-FID, area normalisation (AF-LABGC003)15 – 32 %24.88 %
LimoneneGC-FID, area normalisation (AF-LABGC003)1.0 – 15.0 %10.88 %
IsomenthoneGC-FID, area normalisation (AF-LABGC003)2.0 – 10.0 %7.61 %
Neomenthyl acetateGC-FID, area normalisation (AF-LABGC003)1.0 – 5.0 %2.45 %
β-PineneGC-FID, area normalisation (AF-LABGC003)max. 3.0 %1.45 %
α-PineneGC-FID, area normalisation (AF-LABGC003)max. 3.0 %1.24 %
TOTALGC-FID, area normalisation (AF-LABGC003)min. 75 %79.21 %
Identified compounds (GC-FID area)GC-FID, area normalisation (AF-LABGC003)min. 88 %91.07 %
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 peppermint 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 peppermint (Mentha × piperita) fragrance oil, emulsified in a lecithin / water base for direct incorporation into aqueous food and beverage systems without a pre-solubilization step — beverages, syrups, dairy drinks, confectionery and oral-care formulations. Menthol and menthone together define the profile; the menthol level governs the perceived cooling, while menthone and isomenthone supply the herbal-minty depth. The material is powerful — small additions carry a long way, and overdosing reads as harsh rather than fresh. 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.