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

CAS: 977038-61-1 FLAVORING AGENT OR ADJUVANT

CINCHONA BARK, RED, EXTRACT is a plant‑derived flavoring agent used to provide bitter and woody botanical character in foods, recognized in the US FDA Substances Added to Food inventory under 21 CFR 172.510 as a natural flavoring substance or adjuvant.

What It Is

CINCHONA BARK, RED, EXTRACT (CINCHONA SUCCIRUBRA PAV. OR ITS HYBRIDS) is a botanical extract derived from the bark of the cinchona tree species, specifically Cinchona succirubra and its hybrids, used in food applications as a flavoring agent or adjuvant. The extract is obtained from the red bark of the cinchona plant and is recognized in regulatory inventories such as the US Food and Drug Administration’s Substances Added to Food (formerly EAFUS), where it is listed with CAS 977038-61-1 and assigned to food additive regulation under 21 CFR 172.510 for Natural Flavoring Substances and Natural Substances used in conjunction with flavors. This botanical extract is primarily included for its flavor contribution rather than for nutritional value. Natural flavoring substances, under the regulatory definition, are those that contain flavoring constituents derived from plant material and are used for their flavor characteristics in food products. The ingredient is not a single pure chemical entity but a complex mixture of compounds characteristic of cinchona bark extracts, contributing bitter and woody sensory attributes to foods. The primary technical function specified for this extract is as a "FLAVORING AGENT OR ADJUVANT," indicating that it acts to impart or enhance flavor in food formulations. This ingredient is part of a broader class of botanical extracts that are used as natural flavoring substances, distinct from artificial flavorings, and may include a variety of phytochemicals typical of cinchona bark. Unlike defined single‑molecule additives, botanical extracts such as this are characterized by a complex composition and are regulated on the basis of their recognized flavoring use and safety history under applicable regulations. In the United States, inclusion in the FDA’s inventory under 21 CFR 172.510 reflects its acceptance as a natural flavoring substance when used in accordance with good manufacturing practice, as defined by the regulation.

How It Is Made

CINCHONA BARK, RED, EXTRACT is produced by processing the bark of the cinchona tree species Cinchona succirubra and its hybrids. The bark is harvested from cultivated or wild trees, dried, and then subjected to an extraction process designed to isolate the flavor‑bearing constituents. In general terms, botanical extracts are produced by treating dried plant materials with solvents that may include water, ethanol, or other food‑grade extraction media under controlled conditions. The extraction step mobilizes both volatile and non‑volatile flavor compounds from the plant matrix into solution. Following extraction, processes such as filtration, concentration, and removal of the solvent are applied to yield the final extract suitable for use in food flavoring applications. For natural flavoring extracts, the manufacturing process is typically tailored to retain the characteristic sensory properties while ensuring product quality and consistency. The exact parameters – such as solvent type, extraction time, temperature, and ratio of material to solvent – can vary based on the producer’s formulation and desired flavor profile. These steps occur under compliance with relevant food safety and hygiene standards to produce a material that meets the identity and purity criteria appropriate for food use. The resulting extract may contain a broad range of phytochemicals, including compounds that contribute bitter, woody, and astringent notes, although specific compositional details are variable and dependent on the source material and extraction conditions. The regulatory inventory listing under 21 CFR 172.510 implies that the extract meets the criteria for a natural flavoring substance when used within good manufacturing practices. This designation does not imply a defined single compound but rather the composite of substances derived from the botanical source that collectively impart the desired flavor characteristics.

Why It Is Used In Food

CINCHONA BARK, RED, EXTRACT is used in food primarily for its flavoring properties, where it contributes bitter, astringent, and woody botanical notes that enhance or complement the overall sensory profile of a food or beverage. Flavoring agents are incorporated into formulations to achieve a specific taste character, balance other flavor components, or provide unique sensory dimensions that cannot be readily achieved with other ingredients. The bitter and herbal profile of this extract can add depth and complexity to products where such attributes are desirable. Flavoring agents like botanical extracts are used in small quantities to provide these sensory effects without significantly altering other functional properties of the food. In beverage applications or foods with complex flavor systems, an ingredient that contributes bitter and woody notes may help round out the flavor profile or accentuate particular sensory experiences. Unlike sweeteners or salt, which adjust basic taste modalities, bitter flavoring extracts are used to convey characteristic taste perceptions that may be associated with natural plant materials. Given its classification under 21 CFR 172.510 as a natural flavoring substance and natural substance used in conjunction with flavors, CINCHONA BARK, RED, EXTRACT is intended for use in products where an authentic botanical flavor adds value to the formulation. Its usage aligns with principles of good manufacturing practice, meaning it is included at the minimum level necessary to achieve the intended sensory effect in the finished food product.

Adi Example Calculation

Because a specific numeric ADI for CINCHONA BARK, RED, EXTRACT has not been explicitly established in authoritative regulatory evaluations, an illustrative calculation using an actual numeric ADI value is not provided here. In general, when an ADI is available for a food additive, one would multiply the numerical ADI (e.g., milligrams per kilogram of body weight per day) by an example body weight to determine a hypothetical maximum safe intake level for that body weight. This hypothetical calculation is illustrative of how ADIs are used in regulatory contexts and does not infer that a specific ADI exists for this particular botanical extract.

Safety And Health Research

The safety of flavoring substances such as CINCHONA BARK, RED, EXTRACT is generally evaluated based on their history of use and intended levels of exposure in food products. Regulatory inventories like the FDA’s Substances Added to Food reflect data reviewed by expert panels, which consider available toxicological information and historical consumption when determining inclusion. However, detailed toxicological studies specific to this botanical extract, including comprehensive data on chronic toxicity, reproductive toxicity, or genotoxicity, are not readily available in public regulatory summaries. The lack of extensive independent toxicological data means that safety assessments for complex botanical extracts are often based on their traditional use and the absence of evidence indicating harm at typical use levels rather than on full quantitative risk assessments. Flavoring substances as a category are typically used at very low concentrations in foods; consequently, exposure levels for consumers are low. Safety considerations for natural extracts focus on ensuring that known toxic constituents are not present at levels that would raise concern, and that the extract is included in accordance with good manufacturing practices. When regulators such as FDA list a substance in an inventory like that under 21 CFR 172.510, it reflects a determination that the substance can be used safely in foods within regulatory frameworks. Nonetheless, the variability inherent in botanical extracts underscores the importance of quality control and specification adherence in manufacturing. Because extract compositions can vary with source material and processing, producers may analyze their products for consistency and compliance with applicable specifications. For consumers, standard regulatory safeguards ensure that flavoring substances recognized in inventories are applied only in food contexts consistent with their designation as flavoring agents.

Regulatory Status Worldwide

In the United States, CINCHONA BARK, RED, EXTRACT (CAS 977038-61-1) is listed in the FDA’s Substances Added to Food inventory under the category of Natural Flavoring Substances and Natural Substances used in conjunction with flavors, recognized under 21 CFR 172.510. Inclusion in this inventory indicates that it is permitted for use in food as a flavoring agent or adjuvant when used in accordance with good manufacturing practice as described in the regulation. 21 CFR 172.510 outlines the general conditions under which natural flavoring substances may be used safely in food products, specifying that such substances must be used in the minimum quantity required to achieve their intended effect. This classification reflects regulatory acknowledgement of the ingredient’s role as a flavoring substance rather than as a nutrient or preservative. Worldwide, regulatory frameworks for flavoring substances vary by jurisdiction. In the European Union, flavorings are governed by Regulation (EC) No 1334/2008 and related lists that identify permitted substances and conditions of use. While some flavoring substances are explicitly listed and evaluated by EFSA through structured group evaluations, information specific to this botanical extract’s listing in the EU flavoring inventory was not found in the available authoritative database summaries at the time of this report, and its status may differ by member state regulatory practice. EFSA uses a group‑based evaluation approach to assess flavoring safety, and substances may be included in the Union list of authorized flavorings contingent on such assessments. Internationally, JECFA maintains a database of specifications for flavorings that have been evaluated, although a specific entry for this extract in the searchable database could not be identified at the time of this report. JECFA’s evaluations and specifications often inform Codex Alimentarius guidelines and national regulatory determinations. Given the botanical origin and traditional use of this extract as a natural flavoring, its regulatory status as a permitted substance may be consistent with general allowances for natural flavorings in many jurisdictions, subject to local conditions and good manufacturing practices.

Taste And Functional Properties

CINCHONA BARK, RED, EXTRACT contributes distinct sensory characteristics when used as a flavoring ingredient in food formulations. Descriptors associated with cinchona bark extracts include bitter, woody, herbal, and astringent taste notes that can be perceived even at low concentrations. These sensory qualities arise from the complex mixture of phytochemicals present in the extract, typical of natural botanical sources. The bitter attributes can help provide balance in flavor systems where sweetness or acidity predominates, offering a counterpoint that enhances complexity and depth. From a functional perspective, the extract is used at low levels solely for its contribution to taste, rather than imparting textural or nutritional functionality. It is soluble or dispersible in the appropriate formulation vehicles depending on the solvent system used in extraction and the nature of the food matrix. As with most natural extracts, stability can vary with conditions such as pH, temperature, and exposure to light; sound formulation practices account for these variables to ensure consistent sensory results in the final product. The extract does not function as a preservative or nutrient; its role is limited to flavoring. Because it is a botanical extract, the intensity and quality of its sensory impact depend on the source material and processing, which can differ between batches. Manufacturers often standardize formulations to ensure reliable flavor contribution. The taste profile – bitter and woody – makes this ingredient particularly suitable in complex flavor systems where subtle botanical notes are desired.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) represents a quantitative estimate of a substance’s daily exposure over a lifetime that is not expected to pose appreciable health risk, based on available toxicological data and safety factors. For many flavoring substances, including complex botanical extracts like CINCHONA BARK, RED, EXTRACT, specific numeric ADI values established by regulators such as JECFA or EFSA may not be explicitly assigned if comprehensive toxicological data is limited or if traditional use and low exposure levels support a general recognition of safety. In such cases, regulators rely on principles of good manufacturing practice and historical use rather than defining a precise ADI. It is important to note that the ADI framework is intended to provide context for regulatory risk management and is not a recommended intake level for individuals. For substances with established ADI values, the figure is derived by identifying a no‑observed‑adverse‑effect level (NOAEL) in toxicity studies and applying safety factors to account for uncertainties, including differences between animals and humans. When a specific ADI is not published for a flavoring extract, it reflects that traditional regulatory processes have not identified the need for a numeric intake limit at typical use levels, often due to low dietary exposure and recognized safe use practices.

Comparison With Similar Additives

CINCHONA BARK, RED, EXTRACT can be compared with other natural botanical flavor extracts used in food for similar purposes, such as bitter orange extract, gentian root extract, and quinine derived from cinchona bark. Bitter orange extract is another plant‑derived flavoring ingredient that contributes bitter and citrus notes to food formulations and is similarly used at low levels to impart specific sensory qualities without imparting nutritional value. Gentian root extract also provides characteristic bitter flavor attributes and is used in foods and beverages that call for herbal and bitter flavor profiles. Quinine, a well‑defined chemical compound derived from cinchona bark, is specifically regulated in beverages such as tonic water with defined maximum concentrations of total cinchona alkaloids in finished products; this regulatory limit is based on the quinine content rather than the broader botanical extract composition. The regulatory frameworks for these substances reflect their intended use as flavoring agents and the sensory contributions they provide, as well as any specific safety considerations associated with their primary components.

Common Food Applications Narrative

CINCHONA BARK, RED, EXTRACT is applied in a range of food and beverage products where a bitter or herbal botanical note is desired to complement or balance other sensory components. In beverage formulations, particularly those that draw on botanical, herbal, or tonic profiles, the extract can provide characteristic bitter notes that enhance complexity and consumer appeal. Bitter flavoring agents may be especially useful in products that are designed to have a distinctive taste signature without reliance on sweetness alone. Beyond beverages, certain confectionery and dessert applications, savory sauces, and confections with layered flavor systems may incorporate botanical extracts like this to heighten sensory interest. In these products, the extract’s bitter and woody attributes can augment other flavor components, contributing to a more nuanced overall taste experience. Food manufacturers often blend multiple natural flavoring ingredients to achieve the desired profile in the finished product, with this extract serving as one of several botanical contributors. Overall, the ingredient is used where its specific sensory contribution aligns with product development objectives. It is included under regulatory provisions for natural flavoring substances and natural substances used with flavors, consistent with established food additive inventories and good manufacturing practices.

Safety & Regulations

FDA

  • Notes: Included in FDA Substances Added to Food inventory under Natural Flavoring Substances; FDA does not explicitly assign an approval status beyond inventory listing.
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: Specific EFSA evaluation and authorization list status not found in available authoritative sources.

JECFA

  • Notes: Specific JECFA entry and numeric ADI not identified in searchable JECFA database.

Sources

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