ALTHEA FLOWERS (ALTHEA OFFICINALIS L.)

CAS: 977052-71-3 FLAVORING AGENT OR ADJUVANT

Althea Flowers (Althea officinalis L.), identified by CAS 977052-71-3, is a plant-derived natural flavoring agent or adjuvant permitted under specific food additive regulations.

What It Is

Althea Flowers (Althea officinalis L.) refer to the flowers of the marshmallow plant, a perennial herb in the Malvaceae family traditionally used for various purposes outside of direct food consumption but recognized in modern food regulation as a natural flavoring substance or adjuvant. In regulatory listings, Althea Flowers are included under food additive inventories where natural substances used in conjunction with flavorings are cataloged. The plant’s scientific name, Althea officinalis L., is used in authoritative regulatory lists such as the U.S. Food and Drug Administration’s (FDA) Substances Added to Food inventory. The CAS Registry Number 977052-71-3 uniquely identifies the Althea Flowers ingredient in regulatory and substance databases. The technical function assigned to this ingredient is “FLAVORING AGENT OR ADJUVANT,” meaning it may contribute to the sensory profile of foods or help deliver other flavor components in finished food products. In the context of food science and industry, Althea Flowers are not a single chemical compound but rather a botanically sourced material composed of a complex mixture of plant constituents. This complexity distinguishes them from single chemical flavoring substances and situates them among natural flavoring substances that broad regulatory frameworks recognize. Natural flavoring substances such as these often derive from plant parts, including flowers, roots, leaves, and other botanical material, and are used in accordance with good manufacturing practice to impart specific sensory characteristics in foods. Regulatory lists typically include a range of botanical materials that have been evaluated or determined to be permissible under specified conditions, and Althea Flowers appear alongside other botanicals with similar use classifications. Althea Flowers’ role in the food industry is defined by its classification and permitted regulatory status rather than by specific flavor descriptors in authoritative chemical databases. They are understood to serve flavor-related functions when used in food formulations, acting singly or in combination with other flavoring agents and adjuvants. The use classification reflects the traditional botanical context of Althea officinalis L. while integrating it into contemporary regulatory frameworks that identify natural substances that can contribute to the sensory properties of food products.

How It Is Made

The term "how it is made" in relation to Althea Flowers refers to the sourcing and preparation of the botanical plant material rather than a synthetic chemical manufacturing process. Althea officinalis L. is cultivated and harvested as a botanical crop, typically involving agricultural practices that focus on the growth of marshmallow plants in suitable soils and climates. Once the flowers of the plant reach optimal maturity, they are harvested, cleaned, and dried to preserve their botanical integrity and to reduce water activity, which supports extended storage and handling prior to use in food applications. Following harvesting and drying, the Althea Flowers may undergo further processing steps depending on the intended use. For food applications where the flowers are used as flavoring agents or adjuvants, standardized preparation often involves milling the dried botanical material to specified particle sizes or extracting specific components using food-grade solvents or water. These processes aim to concentrate desirable flavor-active components and remove extraneous plant material that does not contribute to the intended sensory properties. The extracts or prepared flower fractions are then formulated into functional ingredients that can be incorporated into food matrices. This botanical preparation approach respects principles of good manufacturing practice (GMP) in terms of hygiene and quality control during processing, ensuring the final material meets safety expectations for use in food. Botanical ingredients such as Althea Flowers are subject to quality specifications defined by regulatory authorities or industry standards. These specifications often address identity, purity, and limits for microbial contaminants or other undesired compounds. Because the flowers are not synthesized from chemical precursors, their quality and consistency depend on factors such as plant genetics, growing conditions, harvest timing, and postharvest handling. The regulatory context for natural flavoring substances recognizes these inherent variabilities while requiring that any material used in food be processed in accordance with established safety and quality standards. As such, the preparation of Althea Flowers for food use involves both agricultural and postharvest operations designed to deliver a consistent and safe ingredient for flavor applications.

Why It Is Used In Food

Althea Flowers are used in food primarily for their role as a natural flavoring agent or adjuvant. In the food industry, flavoring agents modify or enhance the sensory characteristics of a product, contributing to aroma, taste complexity, or overall flavor perception. Adjuvants, in this context, serve to support the performance of flavor compounds, improving their dispersion, stability, or release in the food matrix. The use of natural botanical materials as flavoring agents aligns with consumer preferences for natural ingredients and can help product developers achieve desired sensory profiles while complying with regulatory frameworks that permit such substances under specific conditions. The regulatory status of Althea Flowers under U.S. regulations, specifically their inclusion under provisions for natural flavoring substances and natural substances used in conjunction with flavors, supports their use in food applications provided they are incorporated in the minimum quantity required to achieve their technical effect. The principle of good manufacturing practice underlines the rationale for their use, emphasizing that flavoring substances should be used at levels consistent with the intended sensory effect and not in excess. Formulators often explore a range of natural botanicals to craft complex flavor profiles, and Althea Flowers represent one of many botanical sources that can contribute unique sensory notes or enhance the perception of other flavor components. Beyond sensory roles, the use of plant-derived flavoring agents can support product positioning in markets emphasizing natural or traditional ingredients. While specific flavor descriptors for Althea Flowers are not well defined in authoritative chemical flavor databases, the botanical nature of the ingredient suggests a subtle contribution to overall flavor character when used in combination with other natural flavoring substances. Their integration into food formulations reflects a balance between regulatory permissibility, sensory objectives, and manufacturing considerations that food scientists navigate when selecting flavoring materials.

Adi Example Calculation

Because Althea Flowers do not have a specified quantitative Acceptable Daily Intake (ADI) established by authoritative bodies such as JECFA or EFSA, it is not possible to provide a meaningful numerical example calculation using a defined ADI. In situations where an ADI is available for a food additive or flavoring substance, the calculation typically demonstrates how daily intake compares to the ADI. For example, if an additive had an ADI of X mg per kilogram of body weight per day, one might multiply X by a hypothetical body weight, such as 70 kilograms, to illustrate a lifetime threshold for consumer exposure. However, without a specified ADI value for Althea Flowers, such calculations are speculative and do not reflect established regulatory thresholds. The absence of a quantified ADI for Althea Flowers means that illustrative exposure assessments must rely on general principles of good manufacturing practice and minimum effective use rather than benchmark comparisons against a defined ADI. The regulatory framework that permits the use of botanical flavoring agents under provisions like 21 CFR 172.510 emphasizes that natural flavoring substances should be used at the lowest level necessary to achieve their technical function. This approach inherently limits potential exposure and aligns with widely accepted safety principles in the absence of specific numerical ADI data. Therefore, while a typical ADI-based calculation cannot be presented, formulators and regulators alike focus on empirical usage levels, conservative formulation, and adherence to regulatory conditions to ensure exposure remains within safe and acceptable bounds for consumers.

Safety And Health Research

The safety evaluation of natural flavoring substances and botanical ingredients such as Althea Flowers is grounded in the general principles of toxicological risk assessment rather than extensive specific studies for every individual botanical. Regulatory frameworks that permit the use of natural flavoring agents, including botanical materials, rely on established criteria that consider the ingredient’s history of use, the nature of the source material, and the anticipated exposure levels resulting from intended food applications. In the case of Althea Flowers, there is limited publicly available toxicological data specific to the ingredient’s use in food, and authoritative chemical flavor registries and regulatory bodies do not provide detailed safety evaluations or established acceptable daily intake values for this botanical material. When regulators evaluate food additives or flavoring substances, toxicological considerations typically include a range of endpoints such as potential genotoxicity, sub-chronic and chronic toxicity, reproductive and developmental toxicity, and metabolic processing. For botanical materials derived from plants with a history of traditional use, the absence of adverse findings in available studies may be considered alongside exposure assessments, leading to regulatory acceptance under conditions of good manufacturing practice. However, detailed toxicological studies specific to Althea Flowers in the context of food use have not been reported in major toxicological databases or regulatory evaluations, which limits the ability to draw definitive conclusions about specific health effects or mechanisms of action. The use classification under U.S. regulations acknowledges the material’s permitted status without asserting quantified safety thresholds. Given the absence of specific toxicological data, formulators and risk assessors rely on principles of minimal effective use and historical safety context when incorporating botanical flavoring agents. Empirical evidence from broader botanical research suggests that individual compounds within plant materials may vary widely in biological activity, which is a key reason why regulators emphasize good manufacturing practice and minimum effective use. In the absence of rigorous toxicological evaluations for Althea Flowers, there is no authoritative quantitative measure of health risk or benefit; available research instead supports a cautious interpretation where botanical flavoring agents are used at levels consistent with sensory objectives and regulatory requirements. This reflects a broader regulatory approach that categorizes certain botanicals as permissible under specified conditions while acknowledging areas where dedicated safety data are limited or absent.

Regulatory Status Worldwide

Althea Flowers, identified in regulatory inventories with CAS Number 977052-71-3 and described as a natural flavoring substance or adjuvant, are recognized under specific food additive regulations in the United States. The U.S. Food and Drug Administration’s Code of Federal Regulations includes provisions for natural flavoring substances and natural substances used in conjunction with flavors under 21 CFR 172.510, which lists plant parts such as Althea root and flowers among permissible materials when used in accordance with good manufacturing practice. This regulatory citation (21 CFR 172.510) explicitly identifies Althea root and flowers as natural flavoring substances that may be safely used in food under defined conditions, which supports their inclusion in food formulations for sensory purposes in the U.S. food supply. The reference to 21 CFR 172.510 is included in the regulation_codes array to reflect this U.S. regulatory allowance. Despite this specific U.S. listing, comprehensive worldwide regulatory evaluations by global bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) do not currently provide a dedicated evaluation or specific acceptable daily intake (ADI) for Althea Flowers as a flavoring ingredient, and no specific entry was identified in the JECFA flavorings database for this botanical at the time of review. Similarly, evaluations by the European Food Safety Authority (EFSA) do not currently recognize a specific EU E-number for Althea Flowers or include this ingredient in the Union list of authorized food additives or flavorings. EFSA’s broader regulatory framework for flavorings requires scientific evaluation and authorization before a new additive can be approved in the EU, and such an authorization has not been identified for this botanical. As such, while recognized in the U.S. under FDA provisions, Althea Flowers have not been explicitly assigned quantitative regulatory parameters in prominent multinational additive lists managed by organizations such as JECFA or EFSA. This reflects the varied approaches to botanical flavoring substances across jurisdictions and underscores the importance of consulting regional regulatory authorities for specific use conditions and labeling requirements.

Taste And Functional Properties

Describing the taste and functional properties of Althea Flowers in isolation is challenging because specific sensory descriptors for this botanical ingredient are not widely documented in authoritative flavor databases. Unlike single chemical flavoring molecules with well-characterized flavor profiles, botanical materials such as Althea Flowers comprise a complex mixture of constituents, and their sensory contribution can vary depending on the source, processing, and formulation context. In general terms, plant-derived flower materials used as flavoring agents are appreciated for subtle botanical notes that can complement other flavors and contribute to overall sensory complexity without dominating a food’s flavor profile. Botanical flavoring ingredients often exhibit characteristics such as mild floral or herbal nuances, which can be useful for enhancing the perception of freshness or adding depth to blended flavor systems. The specific sensory impact of Althea Flowers would depend on factors such as extraction method and the food matrix into which they are incorporated. Functionally, the material’s ability to act as a flavoring adjuvant means it can assist in the delivery or stabilization of other flavor compounds, supporting consistent sensory performance across production batches. From a functional perspective, Althea Flowers may interact with other ingredients in a formulation, influencing factors such as solubility and volatility of flavor-active compounds. These interactions are considered by formulators when balancing taste quality with stability and processing constraints. Plant-based flavoring substances must also maintain their integrity under typical food processing conditions, such as heating or pH changes, which can alter the behavior of botanical compounds. The absence of precise sensory data emphasizes the need for product developers to conduct empirical evaluations when considering Althea Flowers for specific applications. Overall, while quantifiable flavor descriptors are not available from primary chemical flavor registries, the inclusion of Althea Flowers in flavor systems reflects an industry practice of leveraging natural botanicals to achieve desirable and nuanced sensory outcomes.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a risk assessment concept used by food safety authorities to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on toxicological data and uncertainty factors. ADIs are typically expressed in milligrams of a substance per kilogram of body weight per day and are derived from detailed safety studies that identify no-observed-adverse-effect levels (NOAELs) in animal models or human data. However, for botanical flavoring agents like Althea Flowers, specific toxicological studies establishing such quantitative benchmarks are not available in authoritative regulatory evaluations or established by global expert bodies such as JECFA or EFSA. In contexts where ADIs are defined, they provide a quantitative reference point to assess exposure relative to safety margins. For example, where robust data exist, regulators may assign an ADI after reviewing chronic toxicity studies, lifetime exposure estimates, and relevant human data. The absence of a defined ADI for Althea Flowers in major regulatory compendia reflects the limited specific safety-testing data available for this botanical ingredient, not an assertion of risk. In situations lacking defined ADI values, regulatory acceptance of natural flavoring substances relies on other criteria, such as historical use patterns, compositional analysis, and adherence to good manufacturing practice. This ensures that the ingredient is used only in the minimum quantity necessary to achieve its technical effect in food products. Consequently, while ADIs are a valuable tool for many chemical food additives with substantive toxicological data, they are not universally applicable to all natural botanical materials used as flavoring agents. For Althea Flowers, the concept of acceptable daily intake remains theoretical due to the absence of a quantified value derived from regulatory or scientific evaluations. Users and regulatory professionals should understand that the lack of an ADI does not equate to approval for unrestricted use; rather, it underscores the importance of using the ingredient within the scope of regulatory allowances and sound manufacturing practices that prioritize safety and minimal effective use.

Comparison With Similar Additives

When comparing Althea Flowers to other natural flavoring agents, it is helpful to consider how botanical materials function in sensory systems relative to more defined chemical flavoring substances. Many natural flavoring agents derive from plant sources and are used to impart characteristic notes or to complement other flavor compounds. For instance, vanilla extract, derived from the cured pods of Vanilla planifolia, is used widely for its distinct aromatic profile and is supported by established flavor descriptor data. Similarly, citrus oil extracts from orange or lemon peel contribute recognizable citrus notes in myriad food applications. By contrast, Althea Flowers represent a botanical material with less well-documented sensory descriptors, and their contribution to flavor systems is understood more generally as adding subtle botanical complexity rather than a dominant, easily identifiable flavor note. Functional properties also distinguish botanical flavoring agents from single compound flavoring substances. Single chemical flavoring molecules such as ethyl vanillin or linalool have defined sensory thresholds and well-characterized behavior in food matrices. Botanical materials, being complex mixtures, exhibit a broader and often less predictable range of interactions with other ingredients, which necessitates empirical formulation testing. In this respect, Althea Flowers share similarities with other botanical extracts used for nuanced sensory contributions, such as chamomile flower extract or hibiscus flower extract, which are valued for their delicate herbal or floral elements rather than for strong, singular flavor notes. These comparisons highlight the spectrum of natural flavoring agents from well-characterized extracts with defined sensory roles to botanical materials like Althea Flowers that contribute complexity without precise flavor definitions. From a regulatory perspective, the inclusion of botanical materials under provisions for natural flavoring substances reflects a common framework that accommodates varied sensory sources. However, the depth of safety data and regulatory scrutiny may differ, with extensively studied substances supported by robust toxicological and exposure data while less characterized botanicals rely on historical usage and regulatory allowances under good manufacturing practice. The comparison underscores the diversity in natural flavoring agents and the differing levels of documentation and regulatory evaluation that accompany their use in food products.

Common Food Applications Narrative

In practical food applications, natural flavoring substances and botanically sourced materials such as Althea Flowers are incorporated into a wide range of products where subtle flavor enhancement or natural sensory complexity is desired. These applications span baked goods, beverages, confections, dairy and dairy-alternative products, and savory items where flavor nuances contribute to overall product appeal. In many cases, Althea Flowers are blended with other natural flavoring agents to achieve a balanced and layered flavor profile that aligns with consumer expectations for natural taste experiences. For example, in beverage formulations, particularly those marketed for their botanical or traditional ingredient profiles, botanical flower extracts may support delicate floral or herbal notes that enhance the overall sensory character without overwhelming the primary flavor. Similarly, in bakery products, botanically derived flavoring components can complement other natural flavors such as vanilla, citrus, or spice, contributing to a richer aroma and taste profile that resonates with consumers seeking artisanal or plant-inspired products. Confectionery items that emphasize natural ingredients may incorporate botanical flavoring materials alongside sweeteners to create distinctive flavor combinations that differentiate one product from another in a crowded marketplace. Dairy and dairy-alternative foods also represent common categories where natural flavoring agents are used to modulate taste. In yogurts, ice creams, and plant-based alternatives, botanical extracts can provide layers of subtle sensory appeal that interact with the creamy base to create memorable flavor experiences. In savory applications, such as soups, sauces, and snack seasonings, floral or herbal botanical notes can complement herbs and spices, contributing to complexity and depth. Their role as adjuvants further supports the effective blending of primary flavor compounds with nuanced botanical character. Across these categories, the use of botanically sourced natural flavoring agents must align with regulatory frameworks governing their inclusion and labeling. Developers need empirical sensory validation and careful formulation practices to ensure that the botanical contributions meet the intended sensory objectives without negative impacts on stability or consumer perception. This narrative reflects the diverse range of potential applications and underscores the practical importance of natural flavoring substances in modern food development.

Safety & Regulations

FDA

  • Notes: Included in FDA provisions for natural flavoring substances under specified conditions of use.
  • Approved: True
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA authorization or E-number identified for this ingredient.

JECFA

  • Notes: No dedicated JECFA evaluation or specified ADI for this botanical in flavorings database.

Sources

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