EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL CAS 8015-97-2
Introduction：Basic information about EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL CAS 8015-97-2, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL Basic informationApplication
| Product Name: | EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL |
| Synonyms: | OLEUMCARYOPHYLLORUM;CLOVELEAFOILMADAGASCAR;CLOVE LEAF OIL, BLEACHED & FILTERED;CLOVE LEAF OIL, REDISTILLED;CLOVE LEAF OIL, TECH.;EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL###Clove oil;CLOVE LEAF OIL85% |
| CAS: | 8015-97-2 |
| MF: | |
| MW: | 0 |
| EINECS: | 000-000-0 |
| Product Categories: | |
| Mol File: | Mol File |
EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL Chemical Properties
| FEMA | 2325 | CLOVE LEAF OIL, MADAGASCAR |
| Cosmetics Ingredients Functions | FRAGRANCE TONIC PERFUMING SKIN CONDITIONING |
| CAS DataBase Reference | 8015-97-2 |
Safety Information
| Application | EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL is used in the formulation of floral flavorings and is commonly used in cosmetics, soaps, toothpaste, tooth powder, and mouthwash flavorings. It can also be used as an edible flavoring. China's "Hygienic Standard for the Use of Food Additives" (GB2760-1996) stipulates that it can be used in appropriate amounts to formulate various food flavorings as needed for production. FEMA's recommendations for use in food are as follows: [FEMA Recommended Values] Non-alcoholic beverages 8.6 mg/kg Ice cream and ice products 16 mg/kg Confectionery 22 mg/kg Baked goods 30 mg/kg Colloids and puddings 510 mg/kg Meat 670 mg/kg Condiments 14~40 mg/kg Pickled foods 7.0~16 mg/kg Apple butter 2.0 mg/kg. |
| Description | Eugenia Caroyphyllus Leaf Oil is an essential oil steam-distilled from the leaves of the Clove, Eugenia caryophyllus, Myrtaceae |
| Chemical Properties | Clove leaf oil is obtained in 2–3% yield by steam distillation of the leaves ofthe aforementioned plant.d2020 1.039–1.049; n20D 1.5280–1.5350; phenol content: min. 80%, forIndonesian origin 78%; content by GC: eugenol 80–92%, caryophyllene 4–17%, eugenol acetate 0.2–1%. |
| Chemical Properties | Clove leaf oil is obtained by steam distillation. Typical yield of oil from clove leaves is 2%. Approximately 2,000 tons ofclove leaf oil is produced worldwide. The main producers of clove leaf oil are Madagascar (900 tons), Indonesia (850 tons), Tanzania(200 tons), Sri Lanka and Brazil. It has the characteristic odor of eugenol. |
| Physical properties | Freshly distilled oil is yellow, but turns dark violet after aging in iron containers. It is soluble inpropylene glycol and in most fixed oils, with slight opalescence. It is relatively insoluble in glycerin and in mineral oil. |
| Essential oil composition | The oil has a high concentration of eugenol, making it a preferred source for eugenol and subsequentconversion to isoeugenol, derivatives of eugenol and vanillin. Trace quantities of naphthalene and a bicyclic sesquiterpene alcoholmay be present in the leaf oil. Little or no eugenyl acetate is present. |
| Safety Profile | Moderately toxic by ingestion and skin contact. A severe skin irritant. When heated to decomposition it emits acrid smoke and fumes. |
EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL Preparation Products And Raw materials
| Raw materials | Clove oil |
| Preparation Products | β-Caryophyllene |
