ANGELICA STEM, OIL (ANGELICA ARCHANGELICA L.)

CAS: 977032-48-6 FLAVORING AGENT OR ADJUVANT

Angelica stem oil is a plant‑derived essential oil from Angelica archangelica used as a natural flavoring agent in foods. It is included in the U.S. FDA Substances Added to Food inventory under essential oils that are generally recognized as safe when used in accordance with good manufacturing practice.

What It Is

Angelica stem oil is a botanical essential oil obtained from the stems of the Angelica archangelica plant, a member of the Apiaceae family known for its aromatic properties. It is characterized by volatile aromatic compounds and is used in food primarily for its flavoring properties. In regulatory inventories, Angelica stem oil is listed under the U.S. Food and Drug Administration (FDA) Substances Added to Food (formerly EAFUS) as an ingredient that may function as a flavoring agent or adjuvant under 21 CFR 182.20 for essential oils, oleoresins, and natural extractives. The CAS number 977032-48-6 uniquely identifies this specific essential oil product. The technical function, FLAVORING AGENT OR ADJUVANT, reflects the role this ingredient plays in contributing aroma and taste to food formulations rather than nutritional value or preservation.

How It Is Made

Angelica stem oil is produced through processes appropriate for botanical essential oils, typically steam distillation or solvent extraction of plant stem material from Angelica archangelica. In such processes, fresh or dried plant stems are subjected to steam, causing volatile aromatic compounds to vaporize; these vapors are then condensed and collected as the essential oil fraction. The resulting oil comprises a complex profile of terpenes, lactones, and other volatile constituents that impart characteristic aroma and flavor notes. Manufacturers must ensure that extraction and purification comply with food grade quality standards and that the resulting oil meets specifications for flavor use. As a natural extractive used in foods, purity and absence of harmful contaminants are critical for regulatory acceptance and for consumer safety.

Why It Is Used In Food

Angelica stem oil is used in food formulations to impart unique aromatic and flavor characteristics derived from the Angelica plant. Natural flavoring agents like this oil are chosen by food developers to provide distinct sensory properties, often in small quantities, to enhance the taste profile of products. The complex mixture of volatile compounds in the oil can contribute subtle bitter, herbal, or earthy notes that complement other flavor components in foods and beverages. As a recognized flavoring agent, it is typically added at levels consistent with good manufacturing practice, where the amount used is sufficient to achieve the desired flavor impact without overwhelming the product. The oil’s compatibility with other ingredients and ability to deliver consistent aromatic impact make it useful in a range of products where nuanced flavor is desired.

Adi Example Calculation

Because angelica stem oil does not have a formally established numeric ADI from major regulatory bodies, an illustrative calculation using a hypothetical ADI is not provided. In general, if a numeric ADI were established, one would multiply the ADI value (expressed in mg per kilogram of body weight per day) by a hypothetical body weight to estimate the amount of the substance that could be consumed daily without appreciable risk. This is intended as a conceptual illustration; in the case of flavoring agents with GRAS status, numeric ADI values are typically not assigned, and safety is judged based on conditions of intended use and expert panel evaluations.

Safety And Health Research

Safety evaluations of flavoring agents such as angelica stem oil focus on toxicological endpoints relevant to typical dietary exposure, including acute toxicity, potential irritation, and allergenicity. Expert panels like those convened by the Flavor and Extract Manufacturers Association (FEMA) assess data on constituent compounds and historical usage to determine whether a substance can be generally recognized as safe under intended conditions of use. While comprehensive toxicology studies specific to angelica stem oil as a whole may be limited, its inclusion in GRAS inventories reflects an assessment that typical levels of use for flavoring do not pose appreciable safety concerns. Because essential oils contain complex mixtures of volatile compounds, individual components can vary widely in their biological activity, and safety assessments take into account known effects of prominent constituents. It is important to note that toxicological research beyond regulatory status, such as detailed human exposure studies specific to this oil, may not be publicly available, and regulatory listings do not imply absence of hazard at high doses but rather safety under defined conditions of use.

Regulatory Status Worldwide

In the United States, angelica stem oil is included in the FDA Substances Added to Food inventory under the category of essential oils, oleoresins, and natural extractives that are generally recognized as safe (GRAS) for their intended use when applied in accordance with good manufacturing practice as specified in 21 CFR 182.20. This listing indicates that its use as a flavoring agent is not considered unsafe under typical conditions of use in food. In other regulatory frameworks, such as the Flavor and Extract Manufacturers Association (FEMA) Flavor Library, botanical essential oils including angelica stem oil have been evaluated by expert panels for GRAS status when used as flavoring substances. Internationally, specifications and evaluations for flavoring substances are maintained by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) through searchable databases for flavoring specifications, although a specific JECFA evaluation for this particular oil was not identified in the available database search. Regulatory authorities outside the United States may have analogous inventories or guidelines that govern the use of natural flavoring oils, but the specific listings vary by jurisdiction and must be consulted directly for compliance.

Taste And Functional Properties

Angelica stem oil is notable for its aromatic complexity, which may include herbal, woody, or slightly bitter notes typical of many botanical essential oils. While the exact sensory profile can vary depending on the plant source and extraction method, such oils generally provide nuanced flavor contributions that are most apparent in finished products designed to showcase or balance subtle botanical characteristics. In terms of functional properties, the oil’s volatile constituents are soluble in lipid‑rich matrices and can interact with other flavor components to achieve a coherent sensory experience. Stability under food processing conditions depends on the specific compounds present; essential oils may volatilize or change character at elevated temperatures or in highly oxidative environments. These properties are considered by flavorists when formulating products to ensure the desired sensory outcome is maintained through processing and storage.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by regulators to quantify the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, typically expressed per kilogram of body weight. For many natural flavoring substances, including essential oils like angelica stem oil, formal ADI values may not be established because these ingredients are used at very low levels and have been evaluated under GRAS provisions rather than specific numerical ADI determinations. Under GRAS status, safety is inferred from historical use, expert evaluation of constituent chemistry, and absence of evidence for harm at typical use levels rather than a defined numerical ADI. Readers should understand that GRAS designation or similar regulatory acceptance reflects a comprehensive safety assessment for the intended use rather than a quantifiable ADI number.

Comparison With Similar Additives

Angelica stem oil shares functional similarities with other botanical essential oils used as flavoring agents, such as those derived from herbs or spices like rosemary oil or citrus peel oils. These substances all contribute complex aromatic profiles that can enhance the sensory characteristics of foods in subtle ways. Unlike simple synthetic flavoring chemicals that may be singular compounds with well‑characterized sensory attributes, botanical essential oils comprise diverse mixtures of volatile constituents that interact to create layered flavor impressions. In regulatory terms, many botanical essential oils are included in GRAS inventories under similar provisions, reflecting comparable safety considerations based on historical use and expert evaluation. Differences among these oils arise in their specific sensory profiles, volatility under processing conditions, and constituent chemistries, which influence formulation choices in product development.

Common Food Applications Narrative

Angelica stem oil finds application as a natural flavoring ingredient in a variety of food products where botanical or herbal notes are desired. In general, such essential oils are incorporated into beverage bases, confections, bakery items, and savory seasonings to enhance or complement existing flavor profiles. In nonalcoholic beverages, the aromatic complexity of angelica stem oil can provide a distinctive herbal accent, while in baked goods it may contribute depth and character to spice blends. Confectionery applications, such as candies or sweet sauces, may use the oil to create unique flavor signatures suited to craft or artisanal formulations. Additionally, savory dressings and seasonings that benefit from botanical complexity may include very small amounts of this oil to round out flavor dimensions. Across all these applications, the priority is to use the oil in amounts aligned with flavor industry practice, ensuring that the contribution is subtle and harmonizes with other ingredients rather than dominating the overall taste.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: EFSA specific additive evaluation not identified

JECFA

  • Notes: Specific JECFA evaluation for this oil not identified in the JECFA flavour database

Sources

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