CHIRATA, EXTRACT (SWERTIA CHIRATA BUCH.-HAM.)

CAS: 90604-50-5 FLAVORING AGENT OR ADJUVANT

Chirata extract is an extract derived from the whole plant of Swertia chirata, used in flavor applications and listed under FDA flavoring regulations.

What It Is

Chirata extract, scientifically known as Swertia chirata Buch.-Ham. extract, is a botanical extract derived from the plant Swertia chirata, a member of the Gentianaceae family. This extract is commonly referred to by several synonyms, including East Indian balmony extract, Chirata extract, and related names, reflecting its traditional identification and usage. In regulatory contexts, particularly within U.S. food additive inventories, it is categorized under natural flavoring substances and natural substances used in conjunction with flavors because it is sourced from plant material and intended for use in flavor applications rather than as a nutritive component. The CAS number for this extract is 90604-50-5, which uniquely identifies the chemical material in various regulatory, commercial, and scientific databases. Its technical function is documented as a flavoring agent or adjuvant, indicating that it contributes to the sensory profile of food products, often due to its bitter and aromatic components derived from plant constituents. The inclusion of Chirata extract in flavor ingredient lists underscores its role in enhancing or modifying flavor profiles in food products under specific conditions defined by regulatory frameworks.

How It Is Made

Chirata extract is produced from the plant Swertia chirata, which grows in various parts of Asia, particularly in subtropical and temperate regions. The extract is typically obtained through solvent extraction methods that draw out soluble components from the plant biomass, such as secoiridoid glycosides and xanthones, which are responsible for much of its bitter taste and aromatic qualities. Common solvents for botanical extractions include water, alcohols, or other food-grade solvents, but precise manufacturing methods vary by producer and are often proprietary. After extraction, the material is typically concentrated and standardized to meet industry specifications for purity and organoleptic properties required by flavor manufacturers. As a botanical extract, its composition can be influenced by factors such as plant part used, harvest timing, and extraction technique, which together determine the levels of key flavor and functional constituents. Quality control testing is generally performed to ensure that the extract meets specified criteria for identity and absence of contaminants, though detailed official monographs or standardized methods for this specific extract may be limited in publicly accessible regulatory documents.

Why It Is Used In Food

Chirata extract is used in food primarily for its contribution to flavor profiles. Extracts from plant materials like Swertia chirata are incorporated into food formulations to impart unique bitter, aromatic, or supporting sensory notes that complement other flavor components. In many flavor systems, bitter botanical extracts serve to balance sweetness or add complexity, particularly in beverages, confectionery, and savory products where nuanced taste layering is desirable. Because the predefined regulatory classification for natural flavoring substances allows for the use of plant extracts under controlled conditions (such as minimum quantity required to achieve the intended flavor effect and adherence to good manufacturing practices), Chirata extract fits within this context when used appropriately. The extract also may act as a flavor adjuvant, meaning it enhances the effects of primary flavor compounds without necessarily dominating the sensory experience. Its use in food formulations leverages both traditional botanical usage and contemporary flavor design principles to create differentiated taste profiles in a range of consumer products.

Adi Example Calculation

Because Chirata extract does not have a specific numeric ADI established by authoritative food safety bodies, an illustrative calculation using an ADI value cannot be provided. Typically, an ADI example would involve multiplying a numeric ADI (expressed in milligrams per kilogram of body weight) by a hypothetical body weight to estimate a lifetime daily allowable intake. In the absence of an established ADI for this extract, formulators and regulatory compliance professionals rely on the principle that natural flavoring substances should be used at levels consistent with achieving the intended sensory effect and no more, in line with regulatory provisions that emphasize good manufacturing practice rather than defined daily intake limits.

Safety And Health Research

Scientific literature on Swertia chirata primarily addresses its traditional medicinal uses and various biological activities observed in research contexts, ranging from anti-inflammatory to hepatoprotective effects in preclinical studies. However, this body of work does not directly translate into established food safety evaluations or regulatory determinations for its use as a food additive. Botanical extracts included in natural flavor categories are generally expected to be used at low levels consistent with flavoring purposes, which can mitigate exposure-related concerns. Toxicological data specific to Chirata extract in food contexts, such as chronic ingestion studies or formal genotoxicity assessments, are not readily available in public regulatory databases; this absence of specific food safety data underscores that the regulatory classification focuses on its botanical origin and flavoring function rather than extensive toxicological profiles. In the absence of detailed safety evaluations by major food safety authorities, reliance on principles of good manufacturing practice and adherence to prevailing regulatory conditions for natural flavoring substances is paramount to ensure intended use does not pose undue risk to consumers.

Regulatory Status Worldwide

In the United States, Chirata extract is referenced in food additive inventories under natural flavoring substances and natural substances used in conjunction with flavors in accordance with regulatory provisions such as 21 CFR 172.510, which outlines allowable uses of natural flavoring substances when used in the minimum quantity required to achieve the intended effect and in accordance with good manufacturing practices. This section does not provide a specific endorsement or numeric limit for Chirata extract itself, but its inclusion in this category indicates that botanical extracts with similar profiles may be used as flavoring agents under the defined conditions. The FDA has not published a specific GRAS determination or detailed safety evaluation for Chirata extract separate from its classification under broader natural flavor designations in the substances added to food inventory. In other jurisdictions, detailed additive-specific regulatory listings for Swertia chirata extracts as food flavoring ingredients are limited or not readily documented in public regulatory databases; botanical extracts often fall under general ingredient provisions or flavoring classifications subject to local food laws. JECFA and EFSA entries or numeric evaluations specific to Chirata extract were not identified in authoritative food additive schedules at the time of research, indicating the need for formulators to rely on general botanical flavoring regulations and best practices specific to each region’s food safety authorities.

Taste And Functional Properties

Chirata extract’s taste profile is predominantly bitter, a characteristic largely attributed to secoiridoid glycosides and related phytochemicals present in the plant. Bitter tastes can act as flavor modifiers in complex formulations, adding depth or contrast to sweeter or more neutral base notes. Functionally, the extract’s solubility and stability depend on its preparation and formulation; plant extracts like these are typically soluble in aqueous or alcohol-containing systems and can withstand typical processing conditions when incorporated at levels that preserve intended sensory contributions. Stability of botanical extracts can vary with pH, temperature, and exposure to light; however, when used as a flavoring agent within the normal scope of food processing, the extract’s functional properties are aligned with product development needs for consistent flavor outcomes. While specific sensory descriptors beyond bitterness are less documented in regulatory references, suppliers within the flavor industry note that Chirata extract may have a distinctive aromatic quality due to the bouquet of compounds extracted from the plant matrix.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept denoting the estimated amount of a substance that can be ingested daily over a lifetime without appreciable health risk, typically expressed in milligrams per kilogram of body weight. For many food additives, especially those with extensive toxicological data, regulatory authorities such as JECFA or EFSA specify numeric ADI values based on comprehensive evaluations of safety studies. In the case of Chirata extract, there is no specific numeric ADI established by major regulators as of the current regulatory literature available; therefore, a numeric ADI cannot be provided. When botanical extracts are classified as natural flavoring substances, their use is usually governed by limitations around minimum effective quantities and good manufacturing practice, rather than explicit ADI figures. This approach reflects the expectation that such extracts are consumed in relatively low amounts as part of the flavoring profile, and comprehensive safety data are not universally required for each individual botanical extract.

Comparison With Similar Additives

Chirata extract can be compared with other botanical flavoring extracts such as gentian root extract and bitter orange extract, which are also used for their bitter and aromatic characteristics in flavor formulations. Gentian root extract, like Chirata extract, contributes a deep bitter note and is commonly used in beverages, liqueurs, and herbal flavor blends; both are handled under natural flavoring regulations that focus on source materials and intended sensory effects. Bitter orange extract, another botanical flavor agent, imparts a citrusy bitterness and can be used across a range of beverages and confections; its regulatory treatment is similar in that it is recognized as a natural flavoring substance when used appropriately by food safety authorities. While specific numeric safety or ADI figures may exist for some botanical extracts with more extensive toxicological evaluations, Chirata extract’s regulatory categorization aligns with these substances in emphasizing minimal usage aligned with flavor impact rather than broad nutritional contributions.

Common Food Applications Narrative

Chirata extract finds application in a range of food products where natural botanical flavors are sought to add complexity or distinctive taste notes. In beverage products, particularly those with herbal, bitter, or tonic profiles, botanical extracts are often blended with other plant-derived flavors to achieve a targeted sensory experience that consumers associate with traditional or artisanal recipes. Confectionery and baked goods may also incorporate bitter botanical extracts to balance sweetness or introduce complementary taste layers, especially in premium or craft product lines. In savory products, such as sauces or seasonings, plant extracts can be used to reinforce earthy or herbal notes that align with the overall flavor concept. Because Chirata extract is classified under natural flavoring substances, its use is guided by regulatory conditions that specify minimum effective quantities and adherence to principles of good manufacturing practice, ensuring that the sensory contribution aligns with product quality expectations. The extract’s versatility in blending with other natural flavor ingredients allows food formulators to explore diverse applications where botanical complexity enhances the consumer experience.

Safety & Regulations

FDA

  • Notes: Included under natural flavoring substances classification; no specific FDA approval number available
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA additive evaluation found

JECFA

  • Notes: No specific JECFA evaluation found

Sources

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