CINCHONA BARK, RED (CINCHONA SUCCIRUBRA PAV. OR ITS HYBRIDS)

CAS: 977052-81-5 FLAVORING AGENT OR ADJUVANT

CINCHONA BARK, RED (CINCHONA SUCCIRUBRA PAV. OR ITS HYBRIDS) is a natural plant‑derived flavoring agent or adjuvant used in food products and permitted in the United States under specific regulatory conditions as a natural flavoring substance.

What It Is

CINCHONA BARK, RED (CINCHONA SUCCIRUBRA PAV. OR ITS HYBRIDS) is the dried bark or bark extract obtained from the Cinchona succirubra plant species and its hybrids, belonging to the Rubiaceae family. The bark of Cinchona species has a long history of use as a source of bittering substances and naturally occurring compounds that contribute characteristic bitter and woody sensory attributes in food products. In regulatory inventories, this ingredient is identified with CAS number 977052-81-5 and is classified functionally as a flavoring agent or adjuvant. It is one of many natural flavoring substances recognized for its technical effect of contributing or supporting flavor in formulations, consistent with how natural botanicals and herbaceous materials are used in modern food science. The ingredient has been catalogued in the U.S. Food and Drug Administration (FDA) food substances inventory, where substances of this type are noted to be used in or on food for human consumption with flavoring purposes, subject to applicable regulatory controls. Natural flavoring substances encompass a diverse range of plant parts, extracts, and concentrates that impart measurable aroma or taste characteristics to foods, beverages, or flavor mixtures. CINCHONA BARK, RED serves this role by contributing bitter and astringent sensory qualities that can enhance complexity or balance other flavors in a blend. Botanical flavoring materials like Cinchona bark are typically used in small quantities, reflecting their concentrated sensory impact, and their use is governed by good manufacturing practice principles as articulated in relevant regulatory provisions. The emergence of Cinchona bark as a flavoring ingredient is rooted in its botanical identity and natural sensory profile. Unlike isolated chemical flavor additives, whole botanical bark and its derivatives offer a complex mixture of constituents that interact to shape flavor perception. These constituents include a spectrum of alkaloids and polyphenolic compounds, which contribute to the sensory tone that manufacturers seek when formulating products that call for natural bittering or depth.

How It Is Made

CINCHONA BARK, RED is derived from the bark of Cinchona succirubra trees or their hybrids, harvested from cultivated or wild‑grown sources of the plant. After collection, the bark is dried under controlled conditions to stabilize its composition and preserve the integrity of the flavor‑active constituents. In some cases, an extractive process may be applied to produce a concentrated form of the bark’s flavor components, although the regulatory listing under 21 CFR 172.510 covers both the plant part itself and related extracts, provided they meet the criteria for natural flavoring substances. The drying process generally involves reducing moisture content to prevent microbial growth and degradation of sensitive organic compounds, followed by milling or trimming into a form suitable for use in flavoring mixtures. Extracts are obtained by solvent or water extraction techniques that isolate volatile and non‑volatile components contributing to sensory qualities. Typical extract methods focus on balancing strength of flavor components with retention of desirable sensory complexity. The resulting material, whether whole bark or extract, is then assessed for identity and purity consistent with good manufacturing practice and quality control standards for flavoring ingredients. Manufacturers who use Cinchona bark material will often verify its sensory properties and compliance with supplier specifications before incorporation into food formulations. Quality attributes such as aroma, color, and extractable solids may be monitored to ensure consistency between batches. While precise chemical specifications for this ingredient as a food additive are not universally standardized in public regulatory filings, the general production processes follow established botanical ingredient handling and extraction protocols that help maintain a stable flavor profile.

Why It Is Used In Food

CINCHONA BARK, RED is used in food primarily for its bitter and woody sensory contributions that can enhance or support overall flavor profiles. Bittering agents play a key role in balancing sweetness, accentuating other flavor dimensions, and contributing complexity in products where a nuanced flavor character is desired. Natural botanicals like Cinchona bark are especially valued in formulations that prioritize natural or plant‑derived flavor sources, aligning with consumer interest in natural ingredient lists. The functional classification of this ingredient as a flavoring agent or adjuvant reflects its role in modifying sensory attributes rather than providing nutritional value or preservation. Flavoring agents contribute directly to taste perception by adding distinct sensory notes or amplifying existing flavors. Adjuvants are substances that support the performance of primary flavoring components, for example by modulating intensity or enhancing stability in a formulation. Manufacturers often blend Cinchona bark materials with other natural flavors to achieve specific sensory outcomes, such as imparting a subtle bitter nuance in beverages or savory products. Its use is typically technical and targeted, with quantities carefully calibrated to achieve the intended effect under the principles of good manufacturing practice, ensuring that the ingredient functions as intended without producing off‑flavors or excessive bitterness.

Adi Example Calculation

Because CINCHONA BARK, RED does not have an explicitly defined numerical ADI in publicly accessible regulatory sources, an illustrative calculation cannot be provided using a numeric ADI value. In cases where ADIs are established for flavoring substances, examples typically demonstrate how a hypothetical consumer’s intake would compare to that limit. For this ingredient, safe use is determined by the principles of minimum effective use under applicable regulations rather than a strict numeric daily intake threshold. In practice, formulators and food scientists determine appropriate usage levels based on sensory objectives and regulatory guidance, ensuring that the ingredient contributes its intended flavoring effect without exceeding what is technically necessary. This approach embodies risk management through controlled functional use rather than reliance on defined ADI values.

Safety And Health Research

Scientific evaluations of botanical flavoring substances like CINCHONA BARK, RED typically focus on documented history of safe use, compositional analysis, and any available toxicological data that could inform risk assessment. Regulatory inventories that include this ingredient are curated based on evidence that use at typical sensory levels does not raise safety concerns under good manufacturing practice conditions. For natural flavoring substances, considerations include potential allergenicity, presence of naturally occurring compounds that may have pharmacological activity at high exposures, and overall chemical composition relative to safety benchmarks. Unlike isolated pharmaceutical compounds derived from Cinchona bark, such as quinine, the whole botanical material used as a flavoring agent contains a complex mixture of constituents in much lower overall concentrations. The pharmacological activity of individual alkaloids at high doses does not translate directly to flavor use levels, which are generally orders of magnitude lower. However, comprehensive toxicological profiles for many botanical materials used as flavoring substances are limited in public regulatory databases, and safety assessments rely on expert panels and flavor industry reviews to establish that typical usage patterns do not pose safety concerns. It is important to differentiate between the use of Cinchona bark as a food flavouring and its use in medicinal contexts; pharmaceutical uses involve specific alkaloid constituents at pharmacologically active doses that require separate regulatory evaluation. Flavor use represents a functional sensory application with exposure levels consistent with culinary practices and aligned with the principles of minimal effective use and good manufacturing practice.

Regulatory Status Worldwide

In the United States, CINCHONA BARK, RED (CINCHONA SUCCIRUBRA PAV. OR ITS HYBRIDS) is listed in the FDA’s Substances Added to Food inventory and is associated with the regulation at 21 CFR 172.510, which covers natural flavoring substances and natural substances used in conjunction with flavors. This provision permits the safe use of a wide array of natural botanical flavoring materials when used in the minimum quantity required to achieve their intended effect under the principles of good manufacturing practice. The regulatory reference 172.510 specifically lists the conditions under which natural flavoring substances may be safely used in food, emphasizing appropriate forms and the requirement that they be used only as needed for their flavor function. While this listing signifies regulatory recognition of the ingredient’s use as a natural flavoring substance, it does not establish a quantitative permitted level but rather defers to general usage conditions that align with good manufacturing practice. In other jurisdictions, similar frameworks govern the use of botanical flavorings, often with guidance around identity, purity, and safe usage conditions, though specific codified allowances vary by region. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintains databases of flavouring specifications that can include botanical materials, though specific Acceptable Daily Intake (ADI) levels for this ingredient have not been publicly identified in accessible JECFA documentation. As with many natural flavoring substances, regulatory status reflects a combination of historical use, scientific evaluation, and recognized functional role in foods rather than a list of numeric limits. Compliance with local regulations and good manufacturing practice remains a key consideration for formulators and manufacturers when incorporating such ingredients.

Taste And Functional Properties

CINCHONA BARK, RED is noted for its pronounced bitter and woody sensory characteristics. The bitter taste arises from a complex mixture of plant‑derived constituents, including natural alkaloids and polyphenolic components that interact with taste receptors. The sensory impression is commonly described in botanical and flavor industry references as astringent and bitter, with secondary woody or herbal nuances that can complement other botanical flavors. Functionally, this ingredient behaves as a potent sensory modulator, meaning it can influence the perception of other flavors in a blend. Its solubility and stability characteristics depend on how the material is processed; whole dried bark may contribute both volatile and non‑volatile compounds, whereas concentrated extracts can offer a more predictable functional profile. The solubility of key flavor components typically favors ethanol and other organic solvents used in flavor blending, with varying degrees of water solubility depending on the constituent makeup. The stability of Cinchona bark’s flavor components is influenced by processing, storage, and formulation conditions. Heat and pH can alter the expression of bitter and woody notes, so formulators consider these factors when incorporating the ingredient into finished products. Because the sensory impact is strong, small concentrations are normally sufficient to achieve the desired flavor effect, and adjustments are made in the context of overall recipe balance.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a scientific concept used by regulatory bodies to express the amount of a substance that can be ingested daily over a lifetime without appreciable risk. For many botanical flavoring substances that do not have overt toxicological concerns at low usage levels, a numerical ADI may not be explicitly established in public regulatory documents. Instead, safe use is inferred from historical patterns of consumption and compositional understanding. For CINCHONA BARK, RED, specific numeric ADI values are not publicly available from primary regulatory evaluations in authoritative databases such as JECFA’s flavouring specification listings. As a result, its safe use in foods is governed by the principle of good manufacturing practice and the requirement that it be used only in the minimum quantity necessary to achieve the intended flavor effect. This approach reflects a risk management strategy that balances recognized functional utility with low exposure potential. It is important to note that the absence of a defined ADI does not imply a health risk but rather indicates that numeric intake thresholds have not been established in regulatory specifications accessible in public domains. The focus remains on ensuring that usage levels are consistent with typical flavoring practices and do not contribute to exposures that approach pharmacological or toxicological concern thresholds.

Comparison With Similar Additives

CINCHONA BARK, RED can be compared with other natural bittering and botanical flavoring substances that serve similar sensory roles in food products. For example, gentian root extract and bitter orange peel are botanical materials used for their bitter and aromatic qualities in beverages and flavor blends. Like Cinchona bark, these ingredients provide complex sensory contributions derived from a mixture of natural compounds. Another comparator is hop extract, used in brewing and certain beverages for its bittering and aromatic properties. While hop extract differs chemically from Cinchona bark, both are botanical sources of bitterness that influence overall flavor profiles when used judiciously. Each botanical has distinct sensory signatures and solubility profiles that influence formulation choices. Quinine sulfate, a purified alkaloid derivative traditionally isolated from Cinchona bark, is also used as a bittering agent in specific beverage applications such as tonic water. Unlike whole botanical Cinchona bark materials, quinine sulfate represents a single active compound with defined pharmacological and sensory properties. Its use is regulated separately, with defined maximum levels in certain products, illustrating the difference between complex botanical flavoring ingredients and isolated compounds with more specific regulatory frameworks.

Common Food Applications Narrative

CINCHONA BARK, RED is used in a range of food and beverage applications where its bitter and woody sensory qualities are functionally beneficial. As a natural flavoring agent, it finds application in products such as bitter beverages, botanical infusions, and specialty mixers where a bitter backbone or complexity is desirable. Beverage products that emphasize natural botanicals or classic flavor profiles often include bittering agents like Cinchona bark extracts to meet traditional taste expectations. In addition to beverages, botanical flavorings like Cinchona bark materials can be incorporated into savory sauces, dressings, or condiments that benefit from underlying bitter and herbal notes that enhance overall flavor complexity. In some baked goods or confectionery formulations, small amounts may be used to balance sweetness or support other botanical flavor accents, though this is typically more specialized and subject to formulation intent. Flavor houses and ingredient suppliers provide guidance on usage levels and compatible combinations to help product developers integrate Cinchona bark derivatives effectively. The goal in these culinary contexts is to achieve a harmonious flavor profile that leverages the natural sensory attributes of the ingredient without overwhelming other components. Natural flavoring substances like this are especially valued in artisan or craft formulations where unique botanical character is a selling point.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: EFSA numeric ADI not found in available flavouring specification resources

JECFA

  • Notes: JECFA numeric ADI not publicly identified in accessible flavouring specifications

Sources

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