ALTHEA ROOT (ALTHEA OFFICINALIS L.)

CAS: 977005-75-6 FLAVORING AGENT OR ADJUVANT

Althea Root refers to the dried root material of the marsh mallow plant Althaea officinalis L. and is used as a flavoring agent or adjuvant in food contexts, with regulatory listing under Title 21 CFR 172.510 for flavorings.

What It Is

Althea Root, botanically derived from Althaea officinalis L., refers to the dried roots of the marsh mallow plant and is recognized in food additive inventories as a flavoring agent or adjuvant. This botanical ingredient has a long history of human use in traditional food and herbal contexts, where parts of the plant have been used for their mild, slightly sweet and herbal sensory characteristics. The Input CAS number 977005-75-6 is officially associated with this dried botanical material in regulatory inventories for substances added to food, and the technical function assigned to it is that of a flavoring agent or adjuvant. In the context of food formulation it is not a synthetic isolated chemical compound with a simple well defined molecular structure; rather it is a complex plant derived mixture that contains a range of natural constituents. As such, the PubChem compound identifier could not be confidently matched to this exact CAS, and no verified PubChem CID is available for this input CAS, leading to a "CID not verified" status for the PubChem fields. At a general descriptive level, marsh mallow root has historically been noted for a mild, slightly sweet and herbal note that can contribute to flavor profiles when used in foods or beverages in accordance with applicable regulations. Other botanical synonyms and common names help to situate this root within both culinary and botanical literatures, with names like marsh mallow root or white mallow appearing in herbalist texts. The classification of Althea Root under the flavoring agent technical function reflects its role in imparting or enhancing aromatic characteristics in food and beverage formulations. Because it is plant material rather than a defined purified chemical, understanding what Althea Root "is" requires attention to its origin, traditional uses and sensory qualities rather than a single isolated chemical identity.

How It Is Made

Althea Root originates from the marsh mallow plant, a perennial herb that grows in moist soils and is cultivated or collected in various regions. The process for preparing Althea Root for use as a flavoring agent begins with harvesting the plant's roots once the plant reaches maturity. After harvesting, the roots are cleaned to remove soil and debris, and then dried under controlled conditions to reduce moisture content and stabilize the material. Once dried, the root material may be used in a variety of ways depending on the intended application. In traditional contexts, dried roots might be milled or comminuted into smaller pieces or powders for inclusion in herbal formulations. For flavor applications, further extraction techniques may be employed to concentrate specific soluble components that contribute to sensory attributes. Typical extraction might involve solvents such as water, ethanol or glycerin in nonproprietary processes that dissolve desirable flavor constituents. After extraction, the liquid phase may be filtered and concentrated to produce an ingredient that can be incorporated at controlled levels into food or beverage systems. This manufacturing approach respects the nature of the raw material as a botanical extract rather than a single purified compound. Botanical extracts like Althea Root are characterized by complex mixtures of polysaccharides, flavonoids, phenolic acids and other constituents naturally present in the plant tissue. Because these extract processes can vary, industry standards and specifications are typically applied to ensure batch to batch consistency for commercial use. The final extract is usually stored in cool, dry conditions to preserve its organoleptic properties until used in food processing or formulation. The general botanical origin of Althea Root means that its manufacturing steps focus on preserving the sensory qualities of the plant tissue rather than synthesizing a defined chemical molecule.

Why It Is Used In Food

Althea Root is used in food for its contribution to sensory experience, particularly flavor. As a botanical ingredient with a historical presence in traditional culinary and herbal contexts, it offers mild herbal, slightly sweet and complimentary flavor characteristics that can support or enhance flavor profiles in certain food and beverage products. The use of botanical extracts as flavoring agents is a well established practice in the food industry where subtle notes from plant materials may be desirable without overwhelming the overall formulation. In formulating food and beverage products, ingredient choices are often driven by a combination of sensory goals, regulatory allowances and consumer preference trends. Natural plant derived flavorings like Althea Root can appeal to clean label formulations where consumers seek recognizable plant names and natural associations. Within the regulatory framework where this ingredient is listed, it is included among natural flavoring substances and natural substances used in conjunction with flavors, indicating its permitted role in providing flavoring effects rather than nutritive content. The technical function as an adjuvant can further indicate that Althea Root may not only contribute its own flavor but can also support or modulate other flavor components in complex blends. Botanical flavoring agents often interact with other ingredients to balance taste, round off sharp notes, or provide background depth. For example, when included in herbal teas, confections, or beverages with botanical profiles, this root material can contribute complementary nuances. Though specific usage levels are determined by flavorists during formulation, the goal remains consistent: to achieve a desirable sensory profile in a finished product while staying within regulatory allowances and maintaining consumer expectations for quality and flavor authenticity.

Adi Example Calculation

Because Althea Root does not have a formal ADI numeric value established by authoritative food safety bodies, an illustrative calculation of acceptable intake is not provided here. In contrast to additives with defined ADIs, botanical extracts authorized as flavoring agents are used at low levels determined by flavor impact rather than by a predetermined intake threshold. Users and consumers should understand that "acceptable intake" in this context refers to adherence to good manufacturing practice and regulatory listings, and that the ingredient’s permissible use in food reflects evaluation by relevant authorities. This narrative approach to providing context for intake differs from numeric ADI examples used for purified chemical food additives. It underscores the importance of following usage guidelines set by flavorists, regulatory inventories, and formulation standards rather than calculating an intake based on body weight and a numeric ADI. As with all ingredients, manufacturers monitor product safety and consumer responses as part of ongoing quality assurance and regulatory compliance efforts.

Safety And Health Research

Safety evaluations for botanical ingredients like Althea Root typically consider historical use, compositional knowledge and available toxicological data. Unlike highly purified chemical additives for which extensive toxicology databases may exist, botanical extracts are complex mixtures with many naturally occurring constituents. Safety assessments often rely on a combination of historical evidence of consumption, traditional food use, and any available scientific studies that address toxicity endpoints. In the case of marsh mallow root and related botanical extracts, there is a long history of traditional use in herbal teas and other preparations, which supports a general understanding of low acute toxicity when consumed in customary amounts. Regulatory bodies such as those responsible for food additive listings in the United States evaluate whether a botanical extract can be used safely as a flavoring agent. In doing so, they review available evidence and determine that its use in accordance with good manufacturing practice is acceptable. This type of evaluative process considers known hazards associated with the source material, expected exposure levels from intended use, and the context of food consumption. Scientific research on Althaea officinalis more broadly has explored a range of pharmacological properties of extracts from various plant parts, often in contexts outside food flavoring. While some studies may investigate bioactive effects of components under experimental conditions, those findings do not directly define regulatory safety limits for food use. Instead, regulatory safety evaluations focus on ensuring that normal use levels of the botanical extract as a flavoring do not present undue risk. The absence of well documented adverse effects at typical exposure levels supports its inclusion in inventories of permissible flavoring substances. Nonetheless, as with all botanical extracts, individual sensitivities or allergic responses may occur in a small subset of consumers, and manufacturers monitor any reports of adverse reactions as part of ongoing product safety surveillance.

Regulatory Status Worldwide

Regulatory status for Althea Root varies across jurisdictions but is anchored in official listings that recognize this ingredient for specific functions. In the United States, Althea Root with CAS 977005-75-6 is listed in the Substances Added to Food inventory, where it is identified with its technical effect as a flavoring agent or adjuvant. This inventory entry notes its association with Title 21 Code of Federal Regulations, section 172.510, which covers natural flavoring substances and natural substances used in conjunction with flavors. The inclusion of Althea Root under this part of the food additive regulations signifies that it is permitted for use in food as a flavoring substance, subject to good manufacturing practice and any other applicable requirements. While similar explicit listings in other regions may not be easily located for this specific botanical material, comparable regulatory frameworks in other jurisdictions often have provisions for botanical extracts or flavoring agents derived from plants to be used in food. In the European Union, for example, botanical extracts used for flavoring are subject to relevant food additive and flavoring regulations, and specific assessments or notifications may be required depending on the context. The presence of botanical extracts in food products must align with safety and labeling standards applicable in the region. In many markets, traditional food use and long standing history of consumption may influence regulatory recognition of plant derived materials, but formulators should always verify the current regulatory landscape for their specific products. Because botanical extracts like Althea Root are composed of complex mixtures rather than single defined compounds, regulatory oversight often focuses on the safety of the extract as used in food and beverage formulations rather than on isolated chemical entities. Overall, official listings such as those in the United States provide a basis for regulatory acceptance under defined conditions.

Taste And Functional Properties

Althea Root, when used as a flavoring agent or botanical ingredient in food formulations, imparts subtle sensory characteristics that are typically described as mild, herbal, slightly sweet or reminiscent of traditional marsh mallow notes. The sensory properties are a result of the complex mixture of natural constituents extracted from the root tissue of Althaea officinalis L., rather than a single dominant flavor compound. This multifaceted sensory profile can contribute depth and nuance to flavor blends, especially in products where botanical complexity is sought. In certain beverage applications, for example, the root’s mild herbal notes can add dimension without overpowering other intended flavors. Functionally, botanical extracts like Althea Root can be compatible with aqueous and semi-aqueous systems, where solubility of soluble constituents supports integration into a wide range of products. In formulations that include water based extracts or syrups, the soluble fraction of the root material can disperse well, contributing its sensory and aromatic properties uniformly. Because it is a plant derived extract rather than a chemical isolate, stability considerations focus on appropriate storage and protection from heat and light to preserve volatile aromatics and prevent degradation. When properly handled, the extract’s sensory integrity can be maintained over typical product shelf lives. The functional properties are not limited to flavor alone. Botanical extracts often contain mucilaginous polysaccharides and other compounds that can influence mouthfeel and texture in subtle ways, especially when used at higher inclusion levels. While such effects are secondary to the primary flavor function, they can complement the overall sensory experience. Producers often leverage these multifunctional aspects when designing products that emphasize natural or botanical character. Across applications, the sensory and functional behavior of Althea Root is leveraged by experienced formulators who understand how its mild, balanced profile interacts with other ingredients to contribute to a cohesive flavor and textural experience.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is used by food safety authorities to express the amount of a substance that can be ingested daily over a lifetime without appreciable risk. For many purified food additives, ADIs are derived from toxicological studies and established with defined numerical values. However, for botanical flavoring agents like Althea Root, specific ADI values are not typically established in the same way because the ingredient is a complex natural extract with a long history of customary consumption and is used at relatively low levels in food formulations. Instead of a formal numeric ADI, regulatory acceptance is based on its listing in authorized food additive inventories and the expectation that usage remains within good manufacturing practice guidelines. When a formal ADI is not assigned, the safe use of the ingredient is guided by the principle of observed historical safety and regulatory allowances. This means that manufacturers incorporate the ingredient into food products at levels that are consistent with traditional use and established formulation practices, rather than at levels intended to deliver specific physiological effects. The absence of a formal ADI does not imply that there is a known hazard; rather, it reflects the nature of the ingredient as a botanical extract and the regulatory focus on ensuring appropriate use levels rather than establishing a numeric intake threshold. Consumers seeking to understand what safe use means can think of the regulatory context: when a botanical flavoring agent is permitted for use in food, it signifies that relevant authorities have concluded that normal use practices do not pose safety concerns. This regulatory approach acknowledges both the historical presence of such botanical materials in traditional diets and the controlled manner in which they are used in modern food formulations.

Comparison With Similar Additives

Althea Root can be compared with other plant derived flavoring agents that are also permitted as natural flavorings in food. For example, chamomile flower extract and licorice root extract are botanical flavoring agents with mild, herbal sensory profiles that contribute depth to beverages or confections. Like Althea Root, these botanical extracts are used at low levels for their sensory attributes rather than for nutritive purposes. Their sensory impact is often subtle, requiring skilled formulation to achieve balance with other flavor components. Another botanical flavoring agent is ginger root extract, which imparts a more pronounced spicy note compared to the mild herbal character of Althea Root. While ginger root extract may be used in foods where a distinct spicy note is desired, Althea Root’s role tends to be more supportive or complementary in nature. The functional usage of both ingredients aligns under broad regulatory frameworks for natural flavorings, but their sensory niches differ based on inherent flavor profiles. Vanilla bean extract provides another point of comparison. Vanilla extract contributes a rich, sweet aromatic profile that is significant even at low levels, whereas Althea Root offers gentler herbal nuances. Despite these differences, all these botanical extracts illustrate how plant derived materials can be used within flavoring systems to achieve specific sensory outcomes. The choice among them depends on the desired flavor character, regulatory allowances and product formulation strategy.

Common Food Applications Narrative

Althea Root finds its place in a variety of food and beverage applications where subtle herbal flavor enhancement or botanical complexity is desired. In beverage formulations, particularly those that lean on botanical or herbal themes such as specialty teas, botanical infusions or flavored waters, the mild sensory characteristics of Althea Root can contribute background depth without dominating the flavor profile. Tea blends that incorporate traditional plant extracts often benefit from additional herbal notes that round out the overall experience for the consumer, and Althea Root’s mild sweetness and herbal nuances can complement that objective. In confections and sweets, botanical flavoring agents are sometimes used to provide natural profiles that differentiate products from those relying solely on artificial flavorings. When included judiciously, extracts like Althea Root can offer a hint of traditional herbal character that aligns with ingredient lists focused on natural or plant derived components. Similar logic applies in bakery applications where certain botanical extracts are chosen to enhance or support complementary flavors in spiced breads, herb enriched pastries or artisan baked goods. Additionally, manufacturers of botanical syrups, tonics and natural flavored extracts may incorporate marsh mallow root extract to achieve a layered taste that harmonizes with other plant derived elements such as licorice, chamomile, or ginger. In these products, the goal is often to provide a nuanced, well balanced profile that appeals to consumers seeking natural, less sweet, complex flavor experiences. In some cultural or traditional food contexts, dried marsh mallow root itself has been steeped or infused as part of regional teas or herbal beverages, reflecting long standing historical usage. Across these types of applications, the key unifying theme is that Althea Root is leveraged for subtle enhancement rather than as a dominant flavoring component.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA additive listing identified

JECFA

  • Notes: No specific JECFA numeric ADI available

Sources

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