Natural flavoring agents lemon

Properties Char, lemon-leaf odor, sour bitter taste Toxicology TSCA listed Uses Natural flavoring agent in foods and pharmaceuticals botanical, tonic in cosmetics ingred. in sun protection prods. 

Synonyms Citrus limonum Citrus medica limonum juice Lemon juice Definition Liq. expressed from the fresh pulp of Citrus medica limonum Toxicology Can cause allergic reactions Uses Natural flavoring agent in foods and pharmaceuticals tonic refrigerant antiscorbutic... 

Uses Natural flavoring agent in foods Lemon (Citrus medica limonum) juice powder CAS 84929-31-7 EINECS/ELINCS 284-515-8 Synonyms Citrus limonum Citrus medica limonum Citrus medica limonum juice powder Lemon juice powder Lemon juice solids Definition Powd. of the dried juice of the lemon, Citrus medica limonum... 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Storage Keep cool, well closed protect from light Uses Fragrance natural flavoring agent in foods and pharmaceuticals mfg. of terpeneless lemon oil Use Level ADI 500 pg/kg (WHO)... 

Uses Natural flavoring agent in foods antiirritant for personal care Regulatory FDA 21CFR 182.20, GRAS Manuf./Distrib. Bio-Botanica http //www.bio-botanica.com Chart http //www.chartcorp.com Frutarom http //WWW. frutarom. com Trade Name Synonyms InCyte Lemon Peel [Collaborative Labs http //www.collabo.com]... 

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

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