| Identification | Back Directory | [Name]
EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL | [CAS]
8015-97-2 | [Synonyms]
CLOVE LEAF OIL85%
OLEUMCARYOPHYLLORUM
CLOVE LEAF OIL, TECH.
CLOVELEAFOILMADAGASCAR
CLOVE LEAF OIL, REDISTILLED
Top Quality Clove oil CAS 8000-34-8
CLOVE LEAF OIL, BLEACHED & FILTERED
EUGENIA CARYOPHYLLUS (CLOVE) LEAF OIL###Clove oil | [EINECS(EC#)]
-0 |
| Hazard Information | Back Directory | [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 by steam distillation. Typical yield of oil from clove leaves is 2%. Approximately 2,000 tons of
clove 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. | [Chemical Properties]
Clove leaf oil is obtained in 2–3% yield by steam distillation of the leaves of
the aforementioned plant.
d2020 1.039–1.049; n20D 1.5280–1.5350; phenol content: min. 80%, for
Indonesian origin 78%; content by GC: eugenol 80–92%, caryophyllene 4–17%, eugenol acetate 0.2–1%. | [Physical properties]
Freshly distilled oil is yellow, but turns dark violet after aging in iron containers. It is soluble in
propylene 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 subsequent
conversion to isoeugenol, derivatives of eugenol and vanillin. Trace quantities of naphthalene and a bicyclic sesquiterpene alcohol
may be present in the leaf oil. Little or no eugenyl acetate is present. |
| Questions And Answer | Back Directory | [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. |
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