ANGELICA SEED, OIL (ANGELICA ARCHANGELICA L.)

CAS: 977050-08-0 FLAVORING AGENT OR ADJUVANT

Angelica seed oil is an essential oil used as a flavoring agent or adjuvant in food products and is listed in the FDA Substances Added to Food inventory under 21 CFR 182.20 as a natural flavoring substance derived from the seeds of Angelica archangelica L. This oil has historical use in flavor applications and botanical tradition.

What It Is

Angelica seed oil is a naturally derived essential oil obtained from the seeds of the plant Angelica archangelica L., a member of the Apiaceae family. In the context of food ingredients and flavorings, this oil functions as a flavoring agent or adjuvant, meaning it is added to food products to provide or enhance flavor. According to the U.S. Food and Drug Administration’s Substances Added to Food inventory, angelica seed oil is recognized under 21 CFR 182.20 as a permitted substance in food applications when used for its flavoring properties. This classification places angelica seed oil among other essential oils, oleoresins, and natural extractives that are accepted for use in food products under specific regulatory conditions. The oil is identified by the Chemical Abstracts Service registry number 977050-08-0, and common synonyms include both angelica seed oil and angelica archangelica seed oil. Angelica archangelica, from which this seed oil is derived, has a long history of use in traditional European culinary and herbal practices due to its distinctive aromatic and flavor characteristics. The plant itself has been used historically in liqueurs, condiments, and regional dishes, and the seed oil captures some of those aromatic properties in a concentrated form. The term "essential oil" refers to a concentrated hydrophobic liquid containing volatile aroma compounds extracted from plant material; in this case, steam distillation of seeds yields the angelica seed oil. In the realm of regulatory classification, angelica seed oil is not assigned an INS or E-number specific to international food additive lists, and its usage is primarily governed by general flavoring regulations such as the CFR and expert panel evaluations. The technical function of angelica seed oil is thus to impart flavor rather than to act as a preservative, colorant, or texturizer. Its inclusion in food formulations is guided by flavor contribution objectives and compliance with applicable food additive inventories and flavoring substance inventories.

How It Is Made

The production of angelica seed oil begins with the careful harvesting of mature seeds from the plant Angelica archangelica L. The seeds are typically collected at maturity when the volatile aromatic compounds are at their most concentrated. Once harvested, the seeds undergo cleaning and drying processes to prepare them for oil extraction. The primary industrial method used to obtain angelica seed oil is steam distillation. In this process, steam is passed through the plant material, causing the volatile compounds within the seeds to vaporize. As these vaporized compounds cool, they condense into a liquid mixture of water and essential oil. Because essential oils are generally hydrophobic, they separate from the water layer and can be collected. Steam distillation is favored for essential oil production because it allows the extraction of heat-sensitive compounds at temperatures below their decomposition points. After distillation, the oil is separated, filtered, and sometimes subjected to additional purification steps to remove fine particulates or non-volatile residues. The result is a pale yellow to light amber oil that retains the characteristic aroma and flavor profile of the original plant seeds. Industrial producers may also control specific parameters such as distillation time, pressure, and seed moisture content to optimize yield and preserve desirable aromatic qualities. United States Pharmacopeia monographs describe angelica seed oil as occurring as a light yellow liquid with a sweeter and more delicate aroma compared to root-derived oils, indicating that the method of extraction influences sensory attributes. It is important to note that while steam distillation is the standard approach, variations such as supercritical fluid extraction or solvent extraction may be applied in other botanical or cosmetic contexts. However, for food flavor use, steam-distilled oil is the predominant form, reflecting the need to avoid solvent residues and maintain compliance with flavoring regulations and purity expectations. Thus, the manufacturing of angelica seed oil involves botanical sourcing, distillation technology, and quality controls to ensure that the final oil is suitable for use as a flavoring agent in food applications.

Why It Is Used In Food

Angelica seed oil is used in food primarily because of its distinctive aromatic profile and its ability to contribute nuanced flavor notes to a variety of food and beverage products. As a flavoring agent or adjuvant, the oil is added in small quantities to enhance, modify, or balance tastes within a formulation. Its inclusion in flavor palettes is particularly valued when botanical, herbal, or slightly spicy nuances are desired. In culinary and food manufacturing contexts, natural essential oils like angelica seed oil serve roles that cannot always be replicated by synthetic flavor compounds. The complexity of volatile constituents in the oil contributes a layered sensory experience, often described as herbal, terpenic, and subtly sweet. These characteristics make angelica seed oil useful in flavor categories such as botanical beverages, complex confections, and savory-herbal applications. While the precise applications depend on formulation goals, the general rationale for using this oil is to leverage its natural sensory attributes to achieve a richer flavor profile. From a formulation science perspective, the use of angelica seed oil aligns with consumer demand trends favoring natural and plant-derived ingredients. Its classification under the FDA’s Substances Added to Food inventory as a permitted flavoring agent validates its safety and acceptability when used within regulatory guidelines. Manufacturers consider such regulatory acceptance when selecting flavoring substances because compliance with food additive regulations reduces the risk of product recalls or labeling violations. In addition to imparting flavor, angelica seed oil may also interact with other ingredients to enhance or support desired taste characteristics. For example, in complex flavor systems, small quantities of botanical essential oils can help round out top notes or provide complementary nuances that make a product’s flavor more harmonious. Although it is not used for functional purposes such as preservation or texture modification, its contribution to overall sensory quality is the core reason for its inclusion in certain food formulations. Thus, angelica seed oil’s use in food is driven by its sensory impact, its regulatory acceptance as a flavoring agent, and its alignment with consumer preferences for natural botanical flavors.

Adi Example Calculation

Because there is no established numeric acceptable daily intake (ADI) for angelica seed oil in authoritative public regulatory specifications, it is not possible to provide a precise calculation using such a value. In general, if an ADI were known, an illustrative calculation would multiply the ADI (mg per kg of body weight per day) by a hypothetical body weight to estimate a permissible intake. For example, if an ADI were 5 mg/kg and a person weighed 70 kg, the calculation would be 5 mg/kg times 70 kg to yield 350 mg per day. However, such a calculation is illustrative and not applicable here because no numeric ADI is available for angelica seed oil. This absence reflects the fact that angelica seed oil is used at very low levels in food flavoring and is accepted based on historical use and expert inventory evaluations rather than a numeric ADI determination.

Safety And Health Research

Evaluations of the safety of flavoring substances such as angelica seed oil focus on ensuring that their use at typical levels in food does not pose undue health risks. Regulatory inventories such as the FDA’s Substances Added to Food are informed by expert assessments that consider toxicological data, exposure levels, and historical consumption patterns. For angelica seed oil, its inclusion in the FDA’s listing reflects the outcome of such assessments, which generally consider it safe when used as a flavoring agent at customary use levels. Scientific research regarding essential oils broadly examines their chemical composition and potential biological effects. Essential oils comprise volatile aromatic compounds, many of which are terpenes and related constituents. In the context of angelica seed oil, detailed composition profiles typically identify monoterpenes, sesquiterpenes, and other volatile compounds that contribute to aroma and flavor. The safety evaluations consider whether these compounds exhibit toxicity at concentration levels relevant to food use. For many natural flavoring substances, the levels used in foods are orders of magnitude lower than those that might elicit adverse effects in toxicological studies. Regulatory assessments often focus on whether a substance has demonstrated genotoxicity, carcinogenicity, reproductive toxicity, or other specific hazard endpoints at relevant doses. When such data are lacking or limited, expert panels may extrapolate from structurally similar compounds or rely on historical use data where extensive consumption has not been associated with adverse outcomes. In the case of angelica seed oil, its longstanding use in culinary traditions and as a flavoring substance supports the safety profile recognized by regulatory bodies. It is important to differentiate between food use and non-food use, such as therapeutic or medicinal applications. Essential oils may have biological activities at higher concentrations or in specific therapeutic contexts, but these considerations are outside the scope of food additive safety evaluations. For food purposes, the primary safety concern is ensuring that typical use levels do not expose consumers to concentrations that could pose health risks. Moreover, food safety assessments consider aggregate exposure from multiple sources and examine whether combined consumption patterns could exceed safety thresholds. For flavoring agents like angelica seed oil, which are used in minute quantities, aggregate exposure is typically low. Regulatory acceptance in inventories reflects confidence that such exposure remains within safe margins. In summary, safety and health research on angelica seed oil as a flavoring agent centers on expert evaluations of chemical composition, historical use, and potential toxicological profiles. Its inclusion in regulatory inventories reflects an assessment that it is safe for intended food uses, without evidence of specific health hazards at customary use levels.

Regulatory Status Worldwide

Angelica seed oil’s regulatory status as a food ingredient is defined primarily through inventories and flavoring substance lists rather than through explicit additive numbers such as E-numbers. In the United States, angelica seed oil is listed in the FDA’s Substances Added to Food inventory, indicating that it is permitted for use as a flavoring agent or adjuvant in food products under the conditions specified in 21 CFR 182.20. This regulatory reference covers essential oils, oleoresins, and other natural extractives when used for flavoring purposes. The inventory listing reflects historical expert evaluations and usage patterns that have led regulators to accept angelica seed oil in specified food applications without establishing a numeric acceptable daily intake or quantitative limit for general use. It should be noted that the FDA’s inventory listing does not equate to an explicit numeric approval such as an E-number; instead, it signifies that angelica seed oil is among substances that may be used as flavoring agents provided they meet applicable regulatory standards for purity and labeling. The inventory entry also references expert panel identifiers established by the Flavor and Extract Manufacturers Association (FEMA), which evaluates the safety of flavoring substances and publishes GRAS determinations. Angelica seed oil’s FEMA number and associated GRAS publication reflect assessments made by industry and regulatory stakeholders regarding its safe use in food flavoring. Internationally, explicit regulatory listings can vary by jurisdiction. For example, in the European Union, flavoring substances are evaluated under Regulation (EC) No 1334/2008 and related frameworks that govern the use of flavorings in food. Angelica seed oil may be permitted as a natural flavoring under such frameworks, but it does not have an assigned E-number, and specific usage conditions would be determined by general flavoring regulations rather than an additive-specific approval. Similarly, international expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintain databases of flavorings and food additives evaluated for safety, but there is no readily accessible specification entry in the JECFA database for angelica seed oil under the exact CAS 977050-08-0. Searches of JECFA’s flavoring specification resources yield general guidance on evaluating flavoring substances, but direct evaluation entries for this specific oil are not prominent in the public online listing. As a result, the regulatory status outside of the U.S. inventory listings may depend on regional frameworks for natural flavorings. In summary, angelica seed oil is accepted for use as a flavoring agent or adjuvant in food in the United States under the FDA’s inventory listing at 21 CFR 182.20, and it is recognized by expert flavor evaluation panels. Its status in other regions is governed by general flavoring regulations, and specific numeric approvals or additive codes may not be established.

Taste And Functional Properties

Angelica seed oil exhibits a complex sensory profile that reflects the diverse volatile compounds present in the essential oil. While individual sensory descriptors can vary slightly depending on oil composition and processing, the general character of angelica seed oil is often described as herbal, slightly spicy, and featuring nuanced terpenic and sweet notes. These sensory traits make it valuable for creating particular flavor profiles in food products where a botanical or aromatic accent is desired. The functional behavior of angelica seed oil in food systems is influenced by its chemical nature. As an essential oil, it is hydrophobic, meaning it is more soluble in fat and oil phases than in water. This property affects how it disperses in food products: it will more readily integrate into emulsion systems, lipid-rich matrices, and alcoholic beverages than into aqueous solutions. Consequently, food technologists consider solubility characteristics when formulating with angelica seed oil to ensure uniform distribution and stable flavor delivery. Thermal stability is another important consideration. Essential oils are composed of volatile constituents that can be sensitive to high heat. In food processing scenarios that involve prolonged cooking or high-temperature treatment, some of the more delicate aromatic compounds in angelica seed oil may evaporate or degrade, potentially diminishing the intended flavor impact. Therefore, timing and method of addition during processing are key factors; in many cases, such oils are added post-cooking or at cooler stages of formulation to preserve their sensory integrity. In addition to its aroma and flavor contributions, angelica seed oil’s volatile components can influence perceived mouthfeel and overall flavor complexity. For example, terpenoid compounds may provide subtle spicy or warming impressions on the palate, enhancing the depth and character of a product’s flavor profile. While these effects are sensory rather than functional in a physicochemical sense, they are integral to the role the oil plays in flavor design. In summary, angelica seed oil’s taste and functional properties are defined by its aromatic complexity, hydrophobic nature, and sensitivity to processing conditions. These factors inform how it is used in food formulations to achieve desired sensory outcomes while maintaining product stability and compliance with regulatory standards.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific measure used in food safety to describe the amount of a substance that can be consumed every day over a lifetime without appreciable health risk. ADIs are typically established by expert bodies such as JECFA or EFSA when sufficient toxicological data are available. For many flavoring agents, especially natural essential oils used at low levels, explicit numeric ADIs may not be established if exposure is considered negligible or if historical usage patterns support safety without quantifiable limits. In the case of angelica seed oil, there is no specific numeric ADI published by JECFA or EFSA in accessible public regulatory specifications for this specific substance. This does not mean it is unsafe; rather, it indicates that regulatory frameworks consider its use as a flavoring agent within the context of general flavoring regulations, and typical use levels are low. The concept of ADI helps food scientists and regulators gauge safety margins. If an ADI were established, it would be expressed in milligrams of substance per kilogram of body weight per day. Regulatory assessments consider toxicology data from animal studies, including effects on organ systems, reproductive endpoints, and other hazard markers. Safety factors are then applied to account for uncertainties when extrapolating from animal data to humans, resulting in an ADI intended to protect even sensitive populations. For angelica seed oil, the absence of a defined ADI reflects its classification under broad flavoring inventories and expert assessments rather than evaluation through a formal numerical ADI-setting process. Nonetheless, the principle remains that actual consumption levels in food products are expected to be well below thresholds of concern due to the potent nature of essential oils and their usage in small amounts for flavoring purposes.

Comparison With Similar Additives

Angelica seed oil shares its technical function with other botanical essential oils used as flavoring agents in food, such as anise oil, lemon oil, and coriander oil. Like angelica seed oil, these substances are derived from plants and provide characteristic aromatic and taste notes that contribute to flavor complexity. Anise oil, for example, offers a sweet licorice-like profile that is valued in confections and beverages, while lemon oil contributes bright citrus notes useful in a wide array of products. In contrast, angelica seed oil’s herbal and slightly spicy profile is more niche, supporting specialized botanical flavor systems. Another similar additive is coriander seed oil, which is obtained from the seeds of coriander plants and provides a warm, citrusy aroma. Both angelica and coriander oils function as natural flavoring agents, and their usage depends on the desired sensory outcome in a product. However, their specific scent and taste profiles differ substantially, guiding formulation choices. Manufacturers consider these differences when selecting flavoring agents to complement or enhance other ingredients. In terms of regulatory context, many botanical essential oils are listed in flavoring inventories such as the FDA’s Substances Added to Food inventory or recognized by expert panels. Their acceptance reflects historical use and safety assessments consistent with flavoring agent functions rather than roles as preservatives or texture modifiers. While essential oils vary chemically and organoleptically, their regulatory and formulation considerations share common themes related to usage levels, sensory impact, and compliance with food additive regulations. Overall, angelica seed oil is one example within a broader category of plant-derived flavoring agents. Each additive’s unique volatile compound profile determines its sensory contribution, and food scientists select among them based on the specific flavor objectives of a formulation.

Common Food Applications Narrative

In the realm of food and beverage formulation, angelica seed oil finds its place primarily as a flavoring agent that contributes unique botanical aromatics and complexity to products that benefit from nuanced sensory dimensions. Because of its distinct herbal and slightly spicy aroma profile, this essential oil is often used in applications where floral or botanical flavor accents are desired. For example, in craft beverage formulations that reflect botanical inspirations, small quantities of angelica seed oil can contribute to layered aromatic notes that complement other herbal constituents. Beyond beverages, angelica seed oil can be used in specialty confectionery products. In items such as botanical-infused candies or artisanal sweets that seek to differentiate themselves with natural flavor elements, the unique aroma of angelica seed oil can add character that stands apart from basic flavorings like citrus or vanilla. In such confections, the oil’s herbal and terpenic notes provide depth without overwhelming the palate, particularly when used in careful balance with other natural ingredients. Additionally, savory-herb blends and condiment systems can benefit from the inclusion of this oil. Although many savory applications rely on more conventional herbs and spices, there are niche formulations—such as seasoned sauces or dressings designed to evoke traditional European culinary profiles—where the subtle aromatic signature of angelica seed oil enhances complexity and supports regional flavor themes. In beverage applications beyond water-based drinks, angelica seed oil can be part of the flavoring scheme in certain alcoholic beverages with botanical profiles. Many traditional liqueurs or spirit-based blends incorporate a range of botanicals to achieve characteristic tastes; angelica seed oil’s contribution must be carefully measured due to its potency and volatility, but in skilled formulations it can reinforce the herbal dimension of a product. When considering product label claims and consumer expectations, angelica seed oil aligns with trends toward plant-derived and natural flavor components. In formulations that emphasize natural botanical sources, its presence can bolster a product’s positioning while delivering sensory attributes that consumers associate with authenticity and craft. However, it remains important for manufacturers to ensure that usage levels comply with regulatory conditions outlined by food safety authorities. Overall, angelica seed oil’s applications are often in specialty flavor formulations rather than mainstream food products. Its role is to enhance and elevate existing flavor systems with botanical nuance, appealing to niche markets that value distinctive natural aromatics.

Safety & Regulations

FDA

  • Notes: Included in the FDA Substances Added to Food inventory as a permitted flavoring agent under 21 CFR 182.20 with expert panel acknowledgment; official numeric safety limits not specified.
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: EFSA approval status and numeric ADI not found in accessible public regulatory listings.

JECFA

  • Notes: No specific JECFA specification entry with numeric ADI was found for this CAS in the publicly searchable database.

Sources

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