ACAI BERRY EXTRACT
Acai Berry Extract (CAS 879496-95-4) is a plant-derived flavoring agent or adjuvant listed in the FDA Substances Added to Food inventory for use as a flavoring ingredient in foods.
What It Is
Acai Berry Extract is a natural flavoring substance derived from the fruit of the Acai palm (Euterpe oleracea). It is identified by the Chemical Abstracts Service Registry Number 879496-95-4 and is classified as a flavoring agent or adjuvant, meaning it is used to impart or support taste characteristics in foods. In regulatory inventories, Acai Berry Extract is listed under substances added to food in the United States, where its technical effect is described as a flavoring agent or adjuvant, providing aroma and sensory impact in food and beverage products. The extract often contains a complex mix of botanical constituents inherent to acai berry fruit, including polyphenolic compounds and natural aromatic constituents from the plant matrix. Although it is referred to by various names in technical and ingredient listings, the defining characteristic of this ingredient is its origin from the Brazilian acai palm fruit and its application to food for its sensory properties. The identity of this ingredient as recognized in regulatory inventories is tied closely to its botanical origin and functional use rather than a single isolated chemical entity. Flavoring agents like Acai Berry Extract represent a category of compounds that can include multiple volatile and nonvolatile constituents contributing to overall flavor perception. The use of botanical extracts as flavoring agents is a common practice in the food industry, with their safety and application guided by regulatory frameworks that assess the appropriateness of their use in foods based on available data and expert evaluations. Because Acai Berry Extract is inherently complex and derived from a natural source, its characterization and consistent quality require appropriate manufacturing and quality control practices. While extensive compositional data for this specific extract may not be standardized across all manufacturers, its inclusion in regulatory inventories for flavoring agents indicates that it has been reviewed for use under typical conditions encountered in food production.
How It Is Made
Acai Berry Extract is produced by harvesting the fruit of the acai palm tree and processing the raw berry material to obtain concentrated aromatic and flavoring constituents. Common extraction methods for botanical flavoring agents involve solvent extraction, water extraction, or enrichment of desired components through techniques such as maceration, percolation, or supercritical fluid extraction. The chosen method depends on the supplier and the desired profile of compounds to be captured in the extract, balancing efficiency with the preservation of delicate flavor-active compounds. In practice, acai berries are first cleaned and prepared to remove seeds and impurities. The edible portion of the fruit is then subjected to an extraction process where solvents or aqueous media are used to separate soluble flavor compounds from the solid plant matrix. The resulting extract is then concentrated, often by evaporative or membrane technologies, to produce a stable ingredient suitable for incorporation into food formulations. Additional steps such as filtration, standardization, and drying (e.g., spray drying to produce a powder) may be applied to achieve the desired physical form for use in specific food products. Quality control during production assesses factors such as moisture content, microbial limits, absence of contaminants, and sensory characteristics. While formal monographs for this specific extract in comprehensive compendia like the Food Chemicals Codex (FCC) are not universally published, industry practice emphasizes consistent processing conditions and adherence to good manufacturing practices to ensure that the extract meets food-grade specifications and performs reliably as a flavoring ingredient. The complexity of botanical extracts requires careful control of raw material quality and extraction parameters to maintain batch-to-batch consistency.
Why It Is Used In Food
Acai Berry Extract is utilized in food primarily for its flavoring function. As a botanical flavoring agent, this extract contributes distinctive sensory attributes characteristic of acai berry, which can include subtle fruity and berry-like notes that enhance the overall organoleptic profile of food and beverage products. Flavoring agents are selected in formulation to achieve specific taste and aroma goals without substantially altering the nutritional profile of the food. The use of botanical extracts like Acai Berry Extract is particularly common in applications where manufacturers seek to invoke natural or exotic flavor profiles that resonate with consumer expectations for taste and product identity. Natural flavoring agents support product differentiation in competitive markets by imparting complexity and nuance to flavor impressions that synthetic alternatives may not fully replicate. The flavor contribution from acai-derived extracts can complement other ingredients in beverages, confections, desserts, and savory applications, depending on the intended sensory effect. In addition to sensory considerations, manufacturers may choose botanical extracts to align with market trends toward natural ingredient lists and perceived clean-label formulations. While the regulatory status of such extracts is determined based on safety evaluations and inclusion in flavoring inventories, their functional use in foods depends on compatibility with processing conditions and stability during storage. The extract’s ability to retain characteristic flavor notes through typical manufacturing operations makes it a versatile option for flavor enhancement in a variety of food products.
Adi Example Calculation
When a specific numerical acceptable daily intake (ADI) is not established for a botanical flavoring agent like Acai Berry Extract, illustrative calculations demonstrate how exposure may be considered relative to typical use levels in food. For example, if a flavoring agent were used at low milligram-per-kilogram concentrations in a food product consumed in normal diet patterns, the total intake for an average adult body weight would be far below levels associated with any documented toxicological effect. This illustrative scenario underscores how regulators focus on usage patterns rather than assigning formal ADIs for certain flavoring substances. It is essential to emphasize that such illustrative calculations are hypothetical and not personal dietary recommendations. They are intended to provide context for how exposure from intended uses compares with levels considered safe based on available safety evaluations. In practice, manufacturers and safety reviewers use exposure estimates, consumption patterns, and ingredient usage data to inform safety assessments rather than individual consumer intake calculations.
Safety And Health Research
Safety assessments for flavoring agents and botanical extracts like Acai Berry Extract focus on understanding exposure levels relative to conditions of intended use in foods and evaluating any toxicological data that may be available. Regulatory inventories incorporate evaluations by expert panels such as FEMA, which conducts independent assessments of flavoring substances for safety when used at typical levels in foods. The inclusion of Acai Berry Extract in such inventories indicates that experts have considered the available data sufficient for its use as a flavoring agent under customary usage patterns. It is important to differentiate safety evaluation from health effect claims; regulatory assessments concentrate on ensuring that use levels of additives do not pose safety concerns under conditions of intended use, rather than establishing health benefits or physiological effects. Scientific research on acai berry-derived materials often explores phytochemical content and bioactive compound profiles in the context of nutrition science, but such studies do not directly translate into regulatory safety determinations for food additive use. In many cases, data specific to the extract’s toxicology may be limited, and safety determinations rely on expert panel judgment and historical use patterns rather than comprehensive toxicological studies. Manufacturers using botanical extracts are expected to demonstrate that their products meet food-grade purity criteria and that potential contaminants are controlled within acceptable limits. Quality assurance practices, including testing for microbial contamination, heavy metals, and consistency of composition, are part of responsible ingredient management. While research into the chemical composition and potential biological activities of acai berry constituents continues in academic and industrial settings, regulatory safety evaluations for flavoring use remain focused on exposure levels and established use patterns as documented in ingredient inventories.
Regulatory Status Worldwide
In the United States, Acai Berry Extract is listed in the FDA Substances Added to Food inventory, a database that includes flavoring agents and other ingredients that can be added to food under specified conditions. This inventory reflects safety evaluations, including those conducted by expert panels such as the Flavor and Extract Manufacturers Association (FEMA), which assesses flavoring substances for consideration in foods. The listing of this ingredient with its CAS number and designation as a flavoring agent or adjuvant indicates that it is recognized for use in foods in the US under typical conditions encountered in food production. However, inclusion in this inventory does not equate to FDA approval as a food additive regulation with a specific Code of Federal Regulations section, and manufacturers are responsible for ensuring compliance with applicable food ingredient standards and usage practices according to regulatory guidance. The FDA’s approach toward flavoring agents involves recognizing substances that are generally recognized as safe for their intended use based on expert panel evaluations rather than through prescriptive numerical limitations. In other markets, regulatory frameworks vary. Some countries may classify botanical extracts under novel food requirements or specific ingredient inventories that govern the use of plant extracts in food products. For example, in the European Union, certain botanical extracts require assessment under novel food regulations if they do not have a history of consumption prior to specified cut-off dates. The regulatory landscape for botanical extracts such as Acai Berry Extract can differ by jurisdiction, with requirements including ingredient registration, labeling compliance, and adherence to local food safety laws. Producers intending to market products containing this extract internationally should consider the regulatory context of each target market. International expert committees such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) provide guidance and specifications for a wide range of food additives and flavoring agents, although specific evaluations for every botanical extract may not be available in searchable databases. Producers often rely on such global references to inform safety assessments and to support regulatory compliance when introducing new ingredients into food systems.
Taste And Functional Properties
Acai Berry Extract typically imparts a flavor character associated with the native acai fruit, which is often described as a mild, fruity, and slightly earthy profile with berry-like nuances. The specific sensory attributes of the extract result from a complex mixture of naturally occurring volatile compounds that contribute to the overall taste and aroma. The functional sensory contribution of Acai Berry Extract is its capacity to influence the perception of taste in food matrices without significantly affecting texture or other non-sensory properties. From a functional standpoint, flavoring agents such as Acai Berry Extract do not provide nutritional value or technological effects like gelling or emulsification, but they play an essential role in defining the character and appeal of the final product. Solubility of the extract in aqueous or hydroalcoholic systems can vary depending on formulation composition and the method of extraction. Manufacturers may tailor the preparation of the extract to suit specific applications, such as liquid flavorings for beverages or powder forms for dry mixes. The stability of the sensory attributes through processing and storage is a consideration when using botanical extracts. Thermal treatments, pH variations, and interactions with other ingredients can influence flavor expression over time. As such, product developers often evaluate the performance of Acai Berry Extract under anticipated conditions to ensure that desired taste qualities are maintained. While the extract is valued for its characteristic flavor, it is typically used at concentration levels that provide perceptible taste without dominating the overall flavor profile.
Acceptable Daily Intake Explained
An acceptable daily intake (ADI) is a concept used by food safety authorities to describe the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are typically established based on toxicological data and incorporate large safety factors to account for uncertainties in the data and variability in human responses. For many botanical flavoring agents, specific ADIs may not be numerically defined if available data do not indicate safety concerns at the low levels used in foods under conditions of intended use. Flavoring substances listed in regulatory inventories are evaluated for safety based on typical levels of use and historical exposure patterns rather than through formal ADI numerics. In cases where a formal ADI has not been established for a botanical extract, regulatory guidance emphasizes good manufacturing practices and usage within the bounds of established culinary and food formulation practices to ensure that exposure remains within ranges considered safe by expert reviewers. The absence of a specific ADI does not imply a safety deficiency but rather reflects the nature of safety evaluation for this class of substances, which often involves consideration of exposure levels well below thresholds of toxicological concern identified in available data. For consumers and formulators alike, it is important to understand that ADIs are regulatory tools for managing additive use in food production, and they are not intended as recommended intake levels for individuals. When specific numerical ADIs are not defined, manufacturers use established safety practices and regulatory guidance to ensure that usage levels are appropriate for their products.
Comparison With Similar Additives
Botanical flavoring agents such as Acai Berry Extract can be compared with other fruit-derived extracts used for sensory impact in foods. For example, extracts from berries like blueberry or raspberry serve similar functions in beverages and confectionery applications, providing characteristic fruity notes that enhance product flavor. Like Acai Berry Extract, these botanical extracts are valued for their complex aromatic profiles and natural origin. In contrast, synthetic flavoring compounds, such as ethyl maltol or vanillin, are single defined chemical entities used to impart specific taste characteristics. While synthetic agents offer precise and consistent flavor delivery, botanical extracts contribute broader sensory complexity derived from a spectrum of natural compounds. The choice between botanical extracts and synthetic flavoring compounds depends on formulation goals, desired sensory outcomes, and labeling preferences. Other plant-based extracts, such as citrus peel oils or spice extracts, also function as flavoring agents in food products. These ingredients share with Acai Berry Extract the characteristic of representing a complex mixture of naturally occurring substances, requiring careful quality control and sensory evaluation to achieve consistent performance. Botanical flavoring agents therefore occupy a distinct niche in food formulation strategies where natural flavor complexity is prioritized.
Common Food Applications Narrative
Acai Berry Extract finds application across a diverse range of food and beverage products where a natural berry-like flavor profile is desirable. In beverages, the extract is incorporated into fruit juices, functional drinks, smoothies, and flavored waters to impart a subtle acai-associated flavor that can complement other fruit notes. Its role in beverage applications underscores its utility in enhancing taste perceptions without adding caloric content or altering the nutritional structure of the drink. In confectionery and snack formulations, Acai Berry Extract may be used to enhance the fruit character of candies, fruit chews, and snack bars. The botanical flavor profile supports product positioning where natural flavors are emphasized, attracting consumers seeking ingredients derived from recognizable plant sources. Similarly, in dairy-based products such as yogurts and frozen desserts, the extract adds complexity to fruit-flavored varieties without overwhelming the base flavors. Beyond beverages and sweets, the extract can play a role in culinary sauces, dressings, and gourmet condiments where nuanced flavoring contributes to overall taste complexity. Food product developers often use Acai Berry Extract in combination with other botanical extracts to create layered flavor profiles that appeal to targeted sensory expectations. Although it is not a primary source of nutrition, its contribution to flavor perception makes it valuable in formulation strategies aimed at achieving both distinctiveness and consumer appeal in competitive food categories.
Safety & Regulations
FDA
- Notes: Ingredient is listed in FDA Substances Added to Food inventory as a flavoring agent but specific CFR regulation is not defined in the inventory entry.
EFSA
- Notes: EFSA evaluation and E-number not identified for this specific extract.
JECFA
- Notes: Specific JECFA evaluation for this extract was not identified in searchable specifications.
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