AMYRIS (AMYRIS BALSAMIFERA L.)

CAS: 977059-69-0 FLAVORING AGENT OR ADJUVANT

AMYRIS (Amyris balsamifera L.) is a plant-derived flavoring agent or adjuvant permitted as a natural flavoring substance under 21 CFR 172.510 in the United States. It is listed in FDA flavoring inventories for use in conjunction with foods in accordance with good manufacturing practice.

What It Is

AMYRIS (Amyris balsamifera L.) is a botanical-derived flavoring agent or adjuvant obtained from the wood of the Amyris balsamifera tree. The CAS registry number assigned to this specific form for food use is 977059-69-0. It is recognized under the descriptor "flavoring agent or adjuvant" in the context of food ingredient regulations, and it is included among natural flavoring substances allowed for use in food formulations. The term "AMYRIS" here refers specifically to derivatives of the Amyris balsamifera wood that provide flavoring character or enhance the sensory profile of food products. Amyris balsamifera is a species in the Rutaceae family, native to tropical regions of the Americas, and has been historically referred to by common names such as West Indian amyris and amyris sandalwood. Within food ingredient databases maintained by the U.S. Food and Drug Administration (FDA), AMYRIS is listed under natural flavoring substances and natural substances used in conjunction with flavors in 21 CFR 172.510, indicating its role in imparting or modifying taste or aroma in food products. Its inclusion in regulatory lists reflects its technical application as a flavoring ingredient rather than as a nutrient or preservative. Although related essential oils from the same botanical source are used in other sectors (such as perfumery and aromatherapy), in the context of food applications AMYRIS refers to the fraction or preparation evaluated for flavor use. The regulatory listing does not represent a nutritional contribution but rather a sensory/aesthetic function in foods.

How It Is Made

AMYRIS flavoring substances are derived from the wood of the Amyris balsamifera tree through extraction processes that isolate volatile and semi-volatile aromatic components. Traditional extraction methods include solvent extraction or distillation of wood chips or sawdust to yield an extract or oil that contains the desired flavor compounds. The wood is often sourced from sustainably harvested timber, and the extraction is designed to concentrate the aromatic fractions that contribute desirable flavors in food formulations. In industrial practice, the starting material – aged or seasoned Amyris wood – is milled and then subjected to one of several extraction approaches. Steam distillation is a common method that uses high-temperature steam to volatilize aromatic compounds, which are then condensed and separated. Solvent extraction involves immersing the wood in food-grade solvents to dissolve targeted constituents, followed by solvent removal to leave behind a concentrated extract. These concentrated extracts are then refined to meet food-grade quality specifications and are typically characterized for consistency, purity, and sensory attributes that align with regulatory requirements. Quality standards for flavoring extracts like AMYRIS focus on the absence of contaminants, appropriate levels of residual solvents if used, and consistent organoleptic properties. Commercial producers document manufacturing practices and test batches to ensure the extract meets required sensory and safety profiles for use in food. Because AMYRIS is used in very small quantities to impact flavor perception, manufacturers emphasize reproducibility and traceability in its production.

Why It Is Used In Food

AMYRIS is used in food products primarily for its flavor-enhancing properties. As a flavoring agent or adjuvant, it contributes subtle woody or balsamic aromatic notes that can complement other flavor components in formulations. Its inclusion in a product can enhance overall sensory appeal by adding complexity, rounding out taste profiles, or balancing other natural or artificial flavors. Flavoring agents such as AMYRIS are not used for nutritional purposes but rather to improve consumer acceptability of food products. Manufacturers select such ingredients when a specific sensory profile is desired, particularly in products where nuanced aromatic notes are valued. Examples include flavored beverages, confectionery, bakery goods, sauces, and dairy products where a refined woody or balsamic undertone may accentuate the overall flavor. Another reason for its use is its function as an adjuvant – a compound that may modify or support the behavior of other flavoring substances. In complex flavor systems, certain botanically derived ingredients help bind or release other volatiles during processing or consumption, thereby enhancing overall flavor performance. AMYRIS’s role as a natural flavoring supports trends toward naturally derived ingredients in food formulations.

Adi Example Calculation

Because AMYRIS does not have a specific numeric Acceptable Daily Intake (ADI) established in publicly accessible regulatory evaluations, an illustrative example calculation using an ADI is not provided. Regulatory frameworks for natural flavoring substances use the principle of good manufacturing practice to guide usage levels, focusing on the minimum quantity needed for technical effect rather than a defined numeric ADI. The illustrative example that would normally demonstrate how an ADI translates into a daily intake for a hypothetical body weight is omitted due to the lack of a defined numerical ADI in authoritative sources.

Safety And Health Research

Safety evaluations for flavoring substances, including those derived from botanical sources like AMYRIS, focus on their composition, exposure levels, and toxicological data. Regulatory frameworks such as those maintained by the U.S. Food and Drug Administration (FDA) assess natural flavoring substances on the basis of their intended use and the conditions under which they are added to food. The inclusion of AMYRIS in the FDA Substances Added to Food inventory signifies that it is recognized as a flavoring agent within the scope of 21 CFR 172.510 when used in accordance with good manufacturing practice. Toxicological research for many botanically derived flavorings often centers on evaluating constituent compounds for effects such as genotoxicity, subchronic toxicity, and potential reproductive or developmental endpoints. For many natural flavoring substances, including those from botanical wood extracts, comprehensive toxicological data may be limited in the public domain. Instead, regulatory assessments consider structural analogs, constituent profiles and historical use patterns to judge safety in the context of low-level exposures typical of flavor use. As with many complex botanical mixtures, constituents can include a range of volatile and semi-volatile compounds, each contributing to sensory properties. Studies that directly evaluate health outcomes from food-level exposure to AMYRIS in isolation are not prominent in publicly accessible primary regulatory literature, and thus narrative assessments emphasize cautious framing of safety based on regulatory acceptance and historical use rather than definitive toxicological endpoints. Regulatory authorities and expert bodies continue to monitor available scientific data. Where additional data arise, evaluations may be updated to refine understanding of safety margins, but current regulatory inclusion reflects an acceptance of AMYRIS’s use as a flavoring agent at levels consistent with its intended sensory effect.

Regulatory Status Worldwide

In the United States, AMYRIS (Amyris balsamifera L.) is referenced under 21 CFR 172.510, which pertains to natural flavoring substances and natural substances used in conjunction with flavors. This regulatory citation indicates that such substances can be used in foods in accordance with good manufacturing practice, provided they are utilized in the minimum quantity necessary to achieve their intended technical effect. The regulation does not set specific numerical limits but emphasizes appropriate use consistent with safety and sensory objectives. The presence of AMYRIS in the FDA Substances Added to Food inventory reflects its recognition as a natural flavoring substance. However, inclusion in this inventory does not equate to formal FDA approval for specific uses; rather it denotes that the substance is among those acknowledged as part of natural flavoring ingredient listings under the regulation. In other global jurisdictions, natural flavoring substances like AMYRIS are subject to local food additive regulations. Many countries adopt similar frameworks where botanically derived flavorings are permitted under general flavoring use provisions without distinct numerical limits, provided they meet safety criteria and are used in compliance with good manufacturing practice. Regulatory agencies such as the European Food Safety Authority (EFSA) evaluate flavoring substances collectively under flavoring categories but do not assign specific E-numbers to every botanically derived material unless formally requested. Similarly, international expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) provide evaluations of flavoring groups and substances; specific listings or evaluations for AMYRIS may be encompassed within broader flavoring categories. Food manufacturers relying on such ingredients must ensure compliance with applicable labeling and safety requirements in their markets, and note that regulatory frameworks vary by jurisdiction.

Taste And Functional Properties

The sensory characteristics of AMYRIS flavoring substances are associated with warm, subtle, woody and balsamic aromatic notes that can provide depth to flavor formulations. These aromatic qualities are derived from the natural volatile constituents extracted from the wood of Amyris balsamifera. In food applications, the flavor contributions are typically perceived at low concentrations, adding background complexity rather than dominating the sensory profile. Functionally, AMYRIS behaves as a flavoring agent that integrates with other flavor components. It is compatible with a wide range of flavor matrices, including citrus, spice and sweet systems, where its woody notes can balance or enhance the overall sensory impression. Its solubility is dependent on the formulation; in aqueous systems with emulsifiers, it disperses effectively to contribute its aromatic properties. In oil-soluble systems, its components mix readily with other lipophilic flavor constituents. Because AMYRIS acts at low usage levels, its impact on overall product composition is minimal beyond sensory contribution. The presence of aromatic constituents, however, can influence perception of complexity and flavor continuity during consumption. It does not play a role in texture or preservation but is valued for its ability to subtly shape the aromatic landscape of a food product.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by regulatory and scientific bodies to describe an estimate of the amount of a food additive that can be ingested daily over a lifetime without appreciable health risk. ADIs are typically established after comprehensive toxicological assessments, applying safety factors to account for uncertainties and to ensure a wide margin of protection for all populations. For many natural flavoring substances, including AMYRIS derived from botanical sources, specific ADI values have not been independently established by major expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) or the European Food Safety Authority (EFSA) in publicly accessible evaluations. In such cases, regulatory frameworks rely on the general recognition of safety when used in accordance with good manufacturing practice and at levels necessary to achieve the intended technical effect. The absence of a specific numeric ADI does not imply a safety concern but reflects that the typical exposure from food use is expected to be low and that comprehensive data to define a numeric ADI have not been published in authoritative regulatory records. In practice, flavoring agents like AMYRIS are used at low concentrations relative to overall food intake, and their safety is assessed within the context of overall exposure and constituent profiles. Consumers and manufacturers should understand that an ADI is not a target intake level but a conservative reference established by regulators where specific numeric evaluations exist.

Comparison With Similar Additives

AMYRIS can be compared with other botanically derived flavoring agents used for woody or balsamic sensory effects, such as cedarwood oil and vanilla extract. Cedarwood oil, derived from cedar trees, similarly contributes warm, woody notes in flavor applications and is included under natural flavoring provisions where permitted. Vanilla extract, a widely known natural flavoring derived from vanilla beans, imparts sweet, creamy aromatic notes and is often used in sweet applications where woody undertones of AMYRIS might be less prominent. Another comparison is with spice-derived flavorings such as cinnamon bark extract, which provides distinct spicy notes and is likewise permitted under natural flavoring categories. Unlike highly distinctive spice extracts, AMYRIS offers a more subtle woody profile that complements rather than dominates a flavor system. Across these examples, the functional role of each additive – to contribute specific sensory qualities within a complex blend – illustrates how different natural flavoring agents are selected based on their aromatic character and compatibility with other ingredients. In each case, usage levels are guided by sensory goals and regulatory provisions for natural flavorings rather than fixed numeric limits. Such comparisons help formulators choose ingredients that achieve the desired flavor balance and consumer perception.

Common Food Applications Narrative

AMYRIS, as a flavoring agent or adjuvant, finds application across a range of food products where nuanced aromatic enhancement is desired. Its woody and balsamic sensory profile can complement complex flavor systems, making it suitable for inclusion in items such as flavored beverages, confectionery, savory sauces, and baked goods. In beverages, AMYRIS may be used to add depth to flavors in spirits or non-alcoholic drinks that feature herbal, woody or spice character. In confectionery, it can round out sweet flavor profiles by providing subtle aromatic balance that prevents one-dimensional sweetness. In savory sauces and condiments, AMYRIS may be used in combination with other natural flavors to build complex layers of taste that appeal to consumers seeking richer sensory experiences. In baked goods, especially those incorporating spice notes or woody undertones, AMYRIS can support the perception of complexity without overwhelming the primary flavor. Across these applications, formulation chemists consider not only the desired sensory outcome but also how AMYRIS integrates with processing conditions such as heat or pH adjustments, ensuring that its aromatic contribution is preserved through manufacturing and shelf life. Although specific product formulations vary, the overarching trend is the use of AMYRIS to enhance flavor complexity in products that benefit from warm, natural aromatic profiles. Its inclusion aligns with consumer demand for flavor-rich products made with botanically derived ingredients, even though its presence is at low levels that do not affect the nutritional profile of foods.

Safety & Regulations

FDA

  • Notes: Included in the FDA natural flavoring substances list under regulation but formal approval status for specific uses not explicitly shown in the d source
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA numeric approval or E number identified in authoritative regulatory sources

JECFA

  • Notes: No specific JECFA numeric ADI or year publicly accessible for this specific flavoring substance

Sources

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