ARTEMISIA EXTRACT

CAS: 977032-37-3 FLAVORING AGENT OR ADJUVANT

ARTEMISIA EXTRACT is a plant-derived flavoring ingredient listed in the FDA Substances Added to Food inventory as used for flavoring and adjuvant purposes under 21 CFR 172.510. It is included in inventories maintained by FDA and evaluated by expert flavor safety panels.

What It Is

ARTEMISIA EXTRACT is a botanical extract derived from species in the genus Artemisia, a group of aromatic plants historically known as wormwood species. This ingredient is prepared from plant parts such as leaves and stems to concentrate characteristic aromatic and flavor components. In regulatory contexts, this extract is categorized as a flavoring agent or adjuvant, meaning it is used in food formulations principally for its contribution to sensory attributes rather than nutritional value. On inventories maintained by the U.S. Food and Drug Administration, ARTEMISIA EXTRACT appears with the CAS number 977032-37-3 and is described as used for flavoring agent or adjuvant functions. This classification situates the extract within a broad class of natural substances valued for aroma and taste modulation in food products, wherein the technical function involves enhancing or modifying flavor profiles. The plant genus Artemisia includes many species with diverse chemical composition, producing volatile compounds, terpenoids, and other plant secondary metabolites. While the specific composition of any ARTEMISIA EXTRACT can vary depending on source species and extraction conditions, the general category represents a class of botanical extracts. In regulatory language, such flavoring substances are distinguished from direct nutrient additives or preservatives because their intended role is sensory enhancement. Understanding what ARTEMISIA EXTRACT is requires recognition that it is not a single chemical but a complex mixture of botanical constituents that collectively provide a desired flavor impression in food products. Its classification as a flavoring reflects long-standing food industry practice in using botanical extracts to contribute characteristic tastes and aromas. The regulatory listing under the relevant CFR section underscores its acceptance for such use under conditions of good manufacturing practice, provided applicable regulatory criteria are met.

How It Is Made

The production of ARTEMISIA EXTRACT begins with the selection of plant material from appropriate Artemisia species. These aromatic plants are harvested, and plant parts such as leaves, stems, and flowering tops are processed to obtain extracts containing the spectrum of volatile and non-volatile constituents that contribute to flavor. Extraction methods may include solvent extraction, hydroalcoholic extraction, steam distillation, or combinations thereof, depending on the desired flavor profile and technical requirements. The first step typically involves drying and milling the plant material to increase surface area and facilitate extraction of target compounds. Solvent extraction is a common approach in which ethanol, water, or other food-grade solvents are used to solubilize flavor-active components. Following extraction, the solvent may be removed or reduced under controlled conditions to concentrate the extract. Alternative techniques such as steam distillation specifically target volatile aromatic compounds that define the characteristic odor and taste of the plant. In steam distillation, plant material is contacted with rising steam to volatilize aromatic constituents, which are then condensed and collected as an essential oil or aromatic fraction. These fractions can serve directly as flavoring extracts or may be further refined. Quality control measures in manufacturing include ensuring that the extract meets specifications for identity and purity appropriate for use in food. Process controls aim to limit impurities and ensure that the final extract is prepared under sanitary conditions. Because ARTEMISIA EXTRACT is a botanical mixture, consistency from batch to batch can vary; standardized extraction protocols help minimize this variability. The extract is typically characterized by sensory evaluation and analytical methods to confirm that key flavor components are present in the intended range. In all cases, the manufacturing process is designed to produce a food-grade extract that aligns with regulatory definitions and safety expectations for flavoring agents used in food products.

Why It Is Used In Food

ARTEMISIA EXTRACT is used in food and beverage formulations principally for its contribution to flavor and aroma. Flavoring agents like this extract are selected when a specific sensory profile is desired, drawing on the complex mixture of botanical constituents that impart characteristic herbal, bitter, or aromatic notes. In many culinary traditions, Artemisia species are known for their distinctive aromatic properties, and the extract can help replicate or enhance such sensory attributes in a controlled manufacturing setting. Manufacturers incorporate this extract in products where a natural or botanical flavor is appropriate, such as specialty beverages, savory foods, or flavored confections. Flavoring agents serve multiple roles in food formulation. They can mask off-notes from other ingredients, contribute complexity to a flavor blend, and help achieve a desired overall sensory impression. In the case of ARTEMISIA EXTRACT, the botanical origin and unique aromatic profile make it suitable for pairing with a range of food products seeking an herbal or botanical nuance. Its use may reflect consumer interest in natural botanical flavors or traditional flavor profiles associated with specific cuisines. Because flavor perception is a critical driver of consumer acceptance, flavoring agents like ARTEMISIA EXTRACT are integral to product development. They allow food scientists to fine-tune taste and aroma to match target profiles. The inclusion of such botanical extracts also enables product differentiation in competitive markets by offering distinctive sensory experiences. However, the use of such extracts must align with regulatory definitions and conditions of use specified by relevant authorities, ensuring that the ingredient’s application is consistent with accepted food additive provisions or inventory listings.

Adi Example Calculation

To illustrate the concept of an Acceptable Daily Intake (ADI) using a hypothetical scenario, consider a situation where a regulatory authority has established an ADI of X mg per kilogram of body weight per day for a given substance. For example, if an ADI of 1 mg/kg body weight per day were established for a flavoring compound, a person weighing 70 kg would have a theoretical maximum acceptable daily intake of 70 mg of that substance. This calculation is purely illustrative and does not imply that a numeric ADI has been established for ARTEMISIA EXTRACT. The process for deriving an ADI typically involves identifying a no observed adverse effect level (NOAEL) from toxicological studies and applying safety factors to account for uncertainties related to differences between study animals and humans, as well as variability within the human population. The resulting ADI is intended to represent a conservative estimate of exposure that is unlikely to pose health risk over a lifetime. Because ARTEMISIA EXTRACT does not have a documented numeric ADI established by a regulatory body that can be directly d, the example above serves only to explain how an ADI conceptually translates into an intake level for individuals based on body weight. In regulatory practice, consumption estimates and exposure assessments are used in conjunction with established ADIs, where available, to evaluate whether typical use of an ingredient in food products falls within acceptable safety margins defined by expert panels.

Safety And Health Research

The safety evaluation of flavoring agents such as ARTEMISIA EXTRACT centers on assessing exposure, chemical composition, and potential toxicological concerns associated with constituents present in the extract. Regulatory frameworks for flavoring substances typically consider both the source material and the extraction process to ensure that food-grade extracts do not introduce harmful contaminants or undesirable constituents at levels that could raise safety concerns. For many botanical extracts, comprehensive safety data may not be available for every constituent; instead, expert panels and regulatory inventories rely on histories of safe use, compositional analysis, and established food science principles to inform safe conditions of use. In the context of the United States regulatory inventory, inclusion of ARTEMISIA EXTRACT as a flavoring agent implies that it is identified as suitable for use under the relevant CFR section, recognizing its technical function and source. This recognition does not equate to an independent assessment of individual health effects but reflects a classification within the regulatory system for food ingredients. Scientific research on Artemisia species and their extracts encompasses a broad range of topics, including phytochemical profiles and potential biological activities. Such research may explore chemical diversity and in vitro bioactivity of components derived from Artemisia plants, but it does not directly define regulatory safety thresholds for food use of specific extracts. For regulatory purposes, the focus remains on ensuring that extracts used as flavoring agents do not contain contaminants or compounds at concentrations associated with adverse effects. Food safety risk assessments consider the intended levels of use in food products and the context of typical dietary exposure. Overall, safety considerations for ARTEMISIA EXTRACT as a flavoring agent involve ensuring appropriate quality control, adherence to good manufacturing practice, and compliance with regulatory definitions and conditions of use. Ongoing research into the chemical composition of botanical extracts contributes to the broader understanding of these substances but does not by itself establish specific regulatory limits unless incorporated into formal evaluations by food safety authorities.

Regulatory Status Worldwide

In the United States, ARTEMISIA EXTRACT is listed in the FDA Substances Added to Food inventory with a technical function as a flavoring agent or adjuvant and is associated with the regulatory citation 21 CFR 172.510 for natural flavoring substances and natural substances used in conjunction with flavors. The regulation Section 172.510 outlines general conditions under which natural flavoring substances may be safely used in food, including usage in forms such as extracts and concentrates, provided they conform to good manufacturing practice. This listing supports the use of ARTEMISIA EXTRACT in food products under the framework of food additive provisions that permit natural flavoring substances. It is important to note that the inclusion of a substance in the Substances Added to Food inventory does not in itself constitute an independent FDA safety evaluation or approval but reflects the regulatory classification and conditions under which the ingredient may be used. The inventory entry indicates that ARTEMISIA EXTRACT is recognized for its flavoring function in food and aligns with regulatory definitions for natural flavoring substances when used as intended. Regulatory status outside the United States varies by jurisdiction and may require specific listing in food additive regulations or inventories maintained by the relevant authority. Many countries have their own frameworks for botanical extracts used as flavoring ingredients, and compliance with local regulations is necessary. In international contexts, botanical extracts may be subject to classification as flavoring agents, and their use must conform to conditions of use, labeling requirements, and safety evaluations established by regional food safety agencies. Global regulatory approaches generally emphasize ensuring that such ingredients are derived from suitable sources and used in manners consistent with accepted food safety principles.

Taste And Functional Properties

ARTEMISIA EXTRACT is characterized by a complex sensory profile reflective of its botanical origin. The extract often exhibits herbal, slightly bitter, and aromatic notes that are typical of wormwood species. These sensory characteristics contribute to the overall flavor complexity when the extract is used in food products, offering herbal depth that can complement other flavor components. The taste profile can vary depending on the species of Artemisia used and the specific extraction conditions, but the common thread is a botanical, slightly bitter, and aromatic impression that can enhance savory, bitter, or herbal formulations. From a functional standpoint, flavoring agents like ARTEMISIA EXTRACT do not typically contribute to texture or nutritional value but influence sensory perception through volatile and non-volatile constituents that interact with taste and olfactory receptors. The stability of these components can be influenced by formulation conditions such as pH, temperature, and processing steps. For instance, some volatile aromatics may be sensitive to prolonged heat exposure, and careful selection of processing parameters can help preserve the desired sensory attributes. Similarly, the solubility of individual constituents in water, oil, or alcohol phases can affect how the extract’s flavor is released in a finished product. In terms of formulation behavior, ARTEMISIA EXTRACT must be compatible with other ingredients and processing conditions. Flavorists may adjust the level of extract to achieve balance within a flavor blend without overpowering other notes. Sensory evaluation panels are often used to assess the impact of the extract on overall flavor perception under typical consumption conditions. While sensory attributes are central, functional properties such as volatility and solubility are also considered during product development to ensure that the extract performs as intended throughout the product’s shelf life and during consumption.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) represents an estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on toxicological studies and safety factors. ADIs are typically established by expert panels or regulatory agencies after comprehensive review of relevant toxicology data, including studies on dose-response relationships, potential target organ effects, and other safety endpoints. For many flavoring agents derived from botanical extracts, specific ADIs may not be formally established, particularly when the ingredient is used at low levels and is included in regulatory inventories as a natural flavoring substance without quantitative toxicological limits. In the case of ARTEMISIA EXTRACT, there is no specific numeric ADI explicitly established by major global food safety authorities that can be confidently verified. Because botanical flavoring extracts often contain complex mixtures of constituents and are used at levels consistent with good manufacturing practice for flavoring, regulatory frameworks may not assign a numeric ADI for every such extract. Instead, regulatory status and conditions of use focus on ensuring that the ingredient is derived from an appropriate source and used in manners that align with accepted food safety principles. When an ADI is established for a specific compound or flavoring substance, it is usually supported by detailed toxicological data and clearly documented by a regulatory body or expert committee. In the absence of such an established numeric ADI for ARTEMISIA EXTRACT, any general discussion of intake must emphasize that usage levels in food are typically governed by functional need and good manufacturing practice rather than by specific daily intake limits. Consumers are exposed to botanical flavoring extracts at relatively low levels in food products, and regulatory inventories like the U.S. FDA listing reflect an assessment that such use, under defined conditions, is consistent with safety expectations for flavoring agents.

Comparison With Similar Additives

ARTEMISIA EXTRACT can be compared with other botanical flavoring agents used in food products to illustrate differences and similarities in sensory characteristics and regulatory contexts. One example is peppermint extract, another botanical flavoring derived from Mentha species. Both ARTEMISIA EXTRACT and peppermint extract are used to impart characteristic herbal notes, but peppermint is typically associated with a cool, minty sensory profile, whereas ARTEMISIA EXTRACT offers more bitter, aromatic herbal tones. Regulatory frameworks for both extracts in jurisdictions like the United States treat them as natural flavoring substances when used under appropriate conditions. Another example is vanilla extract, derived from the beans of Vanilla planifolia. Vanilla extract is widely used for its sweet, creamy aroma and flavor, in contrast with the more bitter or herbal notes of ARTEMISIA EXTRACT. Both are botanical extracts but serve different sensory roles in formulations. Vanilla extract often has established flavor usage traditions and may appear on regulatory inventories with specific conditions of use. Both extracts highlight how botanical sources provide a wide palette of flavor characteristics that can enhance diverse food categories. Citrus peel extracts, such as orange or lemon extracts, represent another category of botanical flavoring agents. These extracts deliver bright, fruity notes and are used extensively in beverages, baked goods, and confections. Like ARTEMISIA EXTRACT, they are included in regulatory inventories as natural flavoring substances and must be used consistent with good manufacturing practice. The selection of one botanical extract over another depends on the desired flavor profile in the final product, with sensory attributes and formulation compatibility guiding the choice. These comparisons underscore that botanical extracts used as flavoring agents share a common regulatory treatment as natural flavoring substances but differ markedly in sensory properties, which influences their application in food products. ARTEMISIA EXTRACT’s herbal and slightly bitter profile distinguishes it from more familiar sweet or fruity botanical extracts, reflecting the diverse possibilities afforded by plant-derived flavoring agents.

Common Food Applications Narrative

ARTEMISIA EXTRACT finds application across a range of food and beverage products where botanical or herbal sensory characteristics are desired. In beverage formulations, such extracts may contribute subtle herbal notes that complement fruit, spice, or bitter components. Specialty teas, botanical drinks, and flavored waters are examples of products where a hint of aromatic herbaceous flavor can enhance overall sensory appeal. In savory food categories, the extract can be used to add depth to seasonings, sauces, and dressings, where the herbal profile supports or accentuates other savory elements. Beyond traditional food categories, flavoring agents like ARTEMISIA EXTRACT are also used in functional or gourmet products that emphasize natural botanical ingredients. For instance, in craft food products that draw inspiration from traditional or regional flavor profiles, the extract can help evoke cultural associations with herbal flavors. Confectionery manufacturers may also incorporate such extracts in small amounts to introduce nuanced herbal layers in complex flavor combinations. In all these applications, the role of ARTEMISIA EXTRACT is to enhance and refine flavor profiles, contributing botanical complexity that aligns with product positioning and consumer expectations. Food developers typically consider the extract’s sensory impact in the context of the entire formulation, ensuring that its flavor characteristics harmonize with other ingredients. For example, in a savory sauce blend, the herbal notes of ARTEMISIA EXTRACT could balance richer or sweeter components, creating a layered taste experience. Similarly, in beverage applications, the extract’s aromatic elements can provide contrast to fruit sweetness or bitter notes. These applications underscore the versatility of botanical flavor extracts in modern food development, where sensory differentiation and natural character are increasingly valued.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA evaluation or E number identified in authoritative sources

JECFA

  • Notes: No specific JECFA ADI or INS number found on d JECFA additives list

Sources

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