COSTMARY (CHRYSANTHEMUM BALSAMITA L.)

CAS: 977017-86-9 FLAVORING AGENT OR ADJUVANT

Costmary (Chrysanthemum balsamita L.) is a botanical flavoring agent or adjuvant derived from the perennial herb known historically for culinary and aromatic uses. It is permitted as a natural flavoring substance under FDA regulations and appears on the FDA Substances Added to Food inventory under 21 CFR 172.510 as a natural flavoring substance and natural adjuvant used in conjunction with flavors.

What It Is

Costmary (Chrysanthemum balsamita L.) is a botanical-derived flavoring agent or adjuvant used in food and beverage applications. It refers to the dried plant parts, extracts, oils, or concentrates obtained from the leaves, flowers, or other aerial parts of the perennial herb Chrysanthemum balsamita L. Historically, costmary plants have been cultivated and used in traditional culinary and aromatic contexts, where the leaves have been incorporated into salads, teas, and other dishes for their distinctive sensory attributes. Costmary is cataloged in the U.S. FDA Substances Added to Food inventory under the name COSTMARY (CHRYSANTHEMUM BALSAMITA L.) with CAS number 977017-86-9, and it is identified as having a technical function as a flavoring agent or adjuvant. The botanical identity of costmary and its historical use across Mediterranean and West Asian cuisines provide context for its role as a natural flavoring substance. The flavor components of costmary derive from volatile secondary metabolites present in the herb’s essential oils, which contribute to its aromatic profile. These include terpenoid constituents and other aromatic compounds that impart a sweet, minty-lemony or balsamic character. In regulatory inventories such as the U.S. FDA food ingredient database, costmary is recognized alongside other natural plant-derived flavoring substances, indicating its acceptance as a direct-added flavor agent when used according to good manufacturing practice. As a natural flavoring agent, costmary is considered a distinct entity from synthetic flavoring chemicals; it represents a class of botanical materials whose sensory attributes are appreciated in culinary formulations. Despite its historical and regulatory context as a flavoring and adjunct, costmary is distinct from isolated chemical additives because it encompasses a complex mixture of naturally occurring constituents. These constituents may vary depending on plant variety, cultivation conditions, harvest time, and extraction method. As a botanical food ingredient with a long tradition of use, costmary serves as an example of how plant-derived substances are evaluated and incorporated into modern food formulation practices as natural flavoring agents.

How It Is Made

Costmary as a flavoring ingredient begins with the cultivation and harvest of the plant Chrysanthemum balsamita L., which produces aromatic leaves and flowers. The plant material may be processed in several ways to yield the flavoring ingredient used in foods and beverages. At a fundamental level, costmary leaves and other plant parts may be harvested and dried to preserve volatile aromatic components. Drying removes moisture while retaining many of the plant’s characteristic odors and flavors. Traditional uses have often involved dried leaves added directly to culinary preparations or teas. This form of processing reflects simple dehydration practices that concentrate the plant’s natural flavor compounds. Modern preparations of costmary intended for use in food and beverage applications often involve extraction techniques that isolate the volatile and semi-volatile constituents responsible for sensory properties. These methods may include steam distillation, solvent extraction, or other aroma capture processes that yield essential oils or concentrated extracts. Steam distillation is a widely used technique for obtaining essential oils from aromatic herbs; plant material is exposed to steam, which volatilizes aromatic compounds, and the condensed steam-oil mixture is separated to collect the essential oil. The resulting essential oil represents a concentrated source of terpenes and other aromatic constituents that define the flavor profile of costmary. Other extraction methods may use food-grade solvents to obtain broader extracts that include both volatile aromatic compounds and non-volatile constituents that contribute to taste and mouthfeel. After extraction, the materials are typically concentrated to achieve a practical strength for use as flavorings in minute quantities. These extracts or essential oils are then formulated into flavor blends or used directly in accordance with good manufacturing practice. Throughout these processes, quality control measures are applied to ensure that the flavoring ingredient meets specifications for identity, purity, and safety appropriate to food ingredient standards. Producers of botanical flavoring agents such as costmary often analyze the chemical composition of extracts to characterize the balance of key sensory-active compounds, although regulatory specification monographs for costmary itself may not be widely available in public databases. In summary, costmary flavoring ingredients are made from plant material through controlled cultivation, harvest, drying, and extraction processes designed to preserve or concentrate their natural flavor profiles. These processing steps transform the botanical material into usable forms for food applications while maintaining consistency and adherence to food safety practices.

Why It Is Used In Food

Costmary is used in food primarily as a natural flavoring agent and adjuvant to impart distinctive sensory characteristics that enhance the overall taste and aroma of culinary products. Its use stems from the botanical’s intrinsic aromatic properties, which are appreciated in traditional food cultures for the sweet, balsamic, mint-like notes that costmary contributes when added to dishes. Flavoring agents like costmary serve technical functions in food formulation by providing specific flavor nuances that cannot always be achieved with basic food ingredients alone. Flavoring agents and adjuvants are valued in food science for their ability to enrich product profiles without significantly altering the nutritional content of foods. Costmary’s flavor attributes make it suitable for a range of applications where a herbal, minty, or aromatic character is desired. In processed foods, beverages, sauces, or confectionery products, costmary flavoring may be included in very small quantities to refine taste, balance sweetness or bitterness, and contribute complexity. It may be used alone or in combination with other flavoring substances to achieve a targeted sensory outcome. For example, costmary could be combined with citrus, spice, or botanical extracts in formulations where layered flavor experiences are desirable. In addition to direct sensory contributions, botanical flavoring agents like costmary may serve as adjuvants — substances that enhance or support the effect of primary flavor constituents. An adjuvant in flavor technology differs from a flavorant in that it may not have a pronounced taste or aroma on its own but can modify or improve the perception of other flavors. For instance, components in costmary extracts might influence the release, persistence, or balance of aroma notes when paired with other flavoring agents. This technical role in flavor modulation is part of why costmary is valued in flavor design. Regulatory inventories such as the U.S. FDA Substances Added to Food database list costmary under 21 CFR 172.510 as a natural flavoring substance and natural adjuvant used in conjunction with flavors. This indicates that costmary fulfills an identifiable role in food formulation without compromising compliance with good manufacturing practices. In summary, costmary is used in food to contribute natural flavor complexity, support balanced flavor delivery, and deliver sensory experiences aligned with consumer expectations for herbal and aromatic taste profiles.

Adi Example Calculation

An illustrative explanation of how an ADI calculation might work can help clarify the concept for readers even when a specific ADI has not been assigned to costmary. For example, suppose a hypothetical compound A used as a food additive has an ADI of X mg per kg of body weight per day established by regulatory authorities. To illustrate how this would be interpreted, consider an adult weighing 60 kg: multiplying the ADI value (X mg/kg) by 60 kg yields the total mg of compound A that could theoretically be consumed each day without expected adverse effects. If the ADI were 5 mg/kg body weight per day, the safe daily intake for that 60 kg person would be 5 mg/kg times 60 kg, or 300 mg per day. This calculation is illustrative only and does not represent a recommendation or specific guidance for costmary. For botanical additives like costmary, because an ADI has not been defined in authoritative sources, we cannot perform an actual numeric calculation. Instead, the discussion of ADI in this example serves to highlight how regulatory safety assessments translate toxicological data into intake thresholds that can be applied to dietary exposure scenarios. In practical terms, botanical flavoring agents are used at much lower levels than typical ADI thresholds for most defined compounds, and regulatory acceptance focuses on ensuring that use levels are consistent with good manufacturing practices that avoid excessive consumption. In summary, the ADI example calculation is a teaching tool to help readers understand how safe intake limits are applied for additives with established values, and it illustrates why the absence of a numerical ADI for costmary reflects its classification and regulatory context rather than an indication of risk.

Safety And Health Research

Scientific research on costmary and its extracts has primarily focused on characterizing the botanical’s chemical composition and exploring biological activities associated with its constituent compounds. Academic studies have identified a wide range of secondary metabolites present in costmary extracts and essential oils, including terpenoids, phenolic compounds, flavonoid glycosides, and other phytochemicals. These compounds contribute to costmary’s aromatic profile and have been studied for their behavior in in vitro assays measuring antioxidant and enzyme inhibitory activity. For example, methanol-water extracts from costmary leaves, flower heads, and roots have been analyzed using high-resolution techniques to reveal a diverse array of phenolic acids and flavonoid derivatives, which exhibited measurable activity in free radical scavenging assays, although the relevance of such findings to dietary exposure is not directly established. Research often investigates the antioxidant activity of costmary extracts, which reflects the capacity of certain phytochemicals to neutralize synthetic radicals in laboratory models. While such results may suggest potential functional properties of botanical extracts, they do not constitute evidence of direct physiological effects in humans. Investigations into enzyme inhibition, cell viability responses, and free radical assays provide insight into how complex botanical mixtures interact with biological systems at a molecular level in controlled settings. However, these findings cannot be directly extrapolated to dietary safety or health outcomes without comprehensive toxicological and exposure assessments. Because costmary as a flavoring agent is used in relatively low concentrations in food products, safety evaluations by regulatory agencies focus on ensuring that its use levels conform to good manufacturing practices and do not pose undue risks based on available data. The FDA’s inclusion of costmary under natural flavoring substances and natural adjuvants reflects an evaluative context where historical usage and the absence of known hazards at typical use levels support its regulatory status. As with many botanical flavoring agents, formal toxicological data such as chronic toxicity studies, reproductive toxicity assessments, or established acceptable daily intake (ADI) values may be limited or not publicly available for costmary specifically. In the absence of comprehensive regulatory evaluations in authoritative databases for specific ADI values, general cautious wording is appropriate when discussing safety, emphasizing that regulatory recognition is based on traditional use and observance of manufacturing principles rather than detailed quantitative risk assessments. In summary, safety and health research on costmary highlights its complex phytochemical composition and potential biological activities in laboratory studies, while regulatory acceptance as a botanical flavoring agent is grounded in historical culinary use and compliance with food additive regulations. Ongoing scientific exploration may further elucidate the biological behavior of specific compounds within costmary, but current evidence supports its safe application within defined technical roles in food flavoring when used according to established regulatory frameworks.

Regulatory Status Worldwide

Costmary’s regulatory status as a flavoring ingredient varies by jurisdiction but generally reflects recognition of its historical use and botanical origin. In the United States, costmary is listed in the FDA Substances Added to Food inventory (formerly EAFUS) as COSTMARY (CHRYSANTHEMUM BALSAMITA L.) with CAS number 977017-86-9, identified as a flavoring agent or adjuvant and associated with the regulatory reference 21 CFR 172.510. This section of the Code of Federal Regulations outlines natural flavoring substances and natural substances used in conjunction with flavors, indicating that such botanical materials may be safely used in food when applied in the minimum quantity required to achieve their intended technical effect and in accordance with good manufacturing practices. The inclusion in this inventory reflects regulatory recognition that costmary can be used as a direct-added flavoring substance when appropriate practices are followed. Regulatory frameworks outside the United States may also have provisions for the use of botanical flavoring agents, although specific listings for costmary may not always be explicitly available in public regulatory databases. In the European Union, flavoring substances are subject to the EU flavoring regulation, and botanical extracts fall under general flavoring provisions; however, costmary’s explicit listing as a permitted flavoring may not be available in the publicly accessible EU database without further detailed search. Internationally, regulatory bodies such as Codex Alimentarius provide general guidance on flavoring substances, and national agencies may evaluate specific botanical materials on a case-by-case basis, taking into account historical use and safety data. Because costmary is a complex botanical material rather than a single chemical entity, regulatory assessments often focus on the overall safety of the botanical extract in the context of its intended use levels and manufacturing practices. In jurisdictions that maintain flavouring inventories or positive lists, botanical substances with a long tradition of culinary use are often recognized implicitly through broader provisions that cover natural flavoring agents. Nevertheless, formulators intending to use costmary in international food products should consult the specific regulations applicable in target markets to ensure compliance with labeling and usage requirements. Overall, costmary’s regulatory status is anchored in its historical usage and its classification as a natural flavoring substance under relevant food additive regulations in major jurisdictions like the United States, reflecting a framework that supports its safe incorporation into food products when applied in accordance with sound food safety principles.

Taste And Functional Properties

Costmary exhibits sensory properties that are characteristic of aromatic herbs, contributing subtle yet distinctive flavor notes that enrich food and beverage profiles. When used as a flavoring agent, costmary imparts a combination of sweet, balsamic, mint-like, and slightly herbal nuances. These sensory attributes are linked to the volatile compounds present in the herb’s essential oils and extracts, including terpenoid and oxygenated terpenoid constituents that provide the basis for its aroma and taste complexity. The overall flavor profile of costmary may be described as fragrant and slightly cooling, with elements that can complement both sweet and savory food formulations. The functional behavior of costmary as a flavoring ingredient is influenced by its chemical composition and the form in which it is incorporated. In essential oil or concentrated extract form, costmary provides a potent source of aroma-active compounds that readily volatilize, contributing strongly to aroma perception even at low usage levels. In dried leaf or bulk botanical form, the flavor contribution is typically milder, relying on direct contact and infusion into the food matrix. The interaction of costmary with other ingredients can also affect its perceptual impact; for example, pairing with citrus or spice notes may enhance certain herbal nuances, while fats or sugars in a formulation can modulate the intensity of its aromatic expression. Costmary’s stability under typical processing conditions, such as gentle heating during cooking, allows it to be incorporated into a range of culinary applications. However, as with many botanical flavoring agents, excessive heat or prolonged thermal exposure can lead to changes in volatile profiles and potentially diminish some delicate aroma notes. In product development, formulators consider these functional aspects when selecting costmary for inclusion, ensuring that it complements the intended sensory outcome and remains stable throughout processing and shelf life. In addition to sensory characteristics, costmary extracts and essential oils may exhibit solubility behavior that influences how they integrate into different food matrices. Lipophilic flavor components are generally more compatible with fat-based or alcohol-containing systems, while water-dispersible extracts may be more suitable for aqueous phases. Understanding these functional properties enables food scientists to optimize costmary’s contribution to overall product quality. In essence, costmary’s taste and functional properties make it a versatile natural flavoring ingredient that can enhance the sensory complexity of foods while aligning with formulation requirements that preserve its aromatic integrity.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is used in food safety regulation to describe a level of exposure to an additive that can be consumed every day over a lifetime without appreciable health risk. ADIs are typically established by expert committees such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) or by regulatory bodies like the European Food Safety Authority (EFSA) when detailed toxicological and exposure data are available. These ADIs are based on identified safe intake levels in animal studies and apply safety factors to account for uncertainties. For botanical flavoring agents such as costmary, specific ADI values established by JECFA or other regulators are often not publicly available because these substances are complex mixtures rather than single defined chemical entities. In many cases, regulatory acceptance of botanical extracts for flavoring purposes is supported by historical use and general safety assessments rather than by quantitative ADI determinations. Consequently, when discussing ADIs in the context of costmary, it is important to clarify that a numerical ADI value may not be assigned in authoritative databases, and the absence of a specific ADI does not necessarily imply a safety concern. Instead, regulatory frameworks like the U.S. FDA’s provisions for natural flavoring substances allow costmary to be used according to good manufacturing practices, which means it should be applied in the smallest amount necessary to achieve the desired technical effect. Understanding the ADI framework helps consumers and professionals interpret safety guidance. An ADI represents a technical tool used by regulators to set exposure limits for chemicals with well-characterized toxicological profiles; botanicals used at low levels in foods often rely on historical data and safe use patterns rather than formal ADI assignments. Because costmary is included in regulatory inventories as a permitted natural flavoring substance, its use is expected to be consistent with food safety principles, and it is not typically associated with numeric intake limits. However, any emerging toxicological data or formal evaluations could inform future risk assessments. In summary, while the ADI concept is central to food additive safety for many defined compounds, costmary as a botanical flavoring does not currently have a numeric ADI assigned by major international bodies, and its safe use is supported by traditional culinary practice and regulatory recognition under provisions for natural flavoring substances. This context emphasizes the difference between engineered additives with ADI values and botanical flavoring agents whose use is governed by good manufacturing practice.

Comparison With Similar Additives

Costmary can be conceptually compared with other natural flavoring agents that share similar botanical origins and sensory roles in food formulation. Examples of comparable additives include rosemary extract, basil extract, and mint extract. Like costmary, these botanical extracts are derived from aromatic herbs and are used to impart characteristic flavor notes to culinary products. Each of these flavoring agents carries a unique sensory profile; rosemary extract offers piney and resinous notes, basil extract provides sweet and peppery nuances, and mint extract delivers cool and refreshing accents. Costmary’s flavor profile, with its balsamic, mint-like character, adds a distinctive herbal layer that fits within this broader category of aromatic botanical flavorings. Functionally, these natural extracts serve roles that extend beyond simple taste contributions. Botanical flavoring agents often interact with other ingredients in a formulation to enhance the overall sensory experience. For example, the combination of rosemary extract with savory spice blends may amplify complex taste perceptions in meat- or vegetable-based dishes, while mint extract’s cooling properties can complement sweet and bitter elements in confectionery. Costmary’s herbal aroma similarly contributes to layered flavor profiles where nuanced botanical cues are desired. From a regulatory perspective, botanical extracts like rosemary, basil, and mint are often recognized as natural flavoring substances under relevant food additive regulations, with historical usage patterns and safety data supporting their use in accordance with good manufacturing practices. Costmary’s inclusion in the U.S. FDA Substances Added to Food inventory reflects a similar regulatory context, although the specific regulatory listings for rosemary or mint extracts may be more detailed due to their more widespread usage and established profiles. In all cases, formulators must consider the appropriate usage levels, sensory impact, and regulatory guidance when selecting botanical flavoring agents for food products. In summary, costmary and similar botanical flavoring agents share common sensory roles and regulatory considerations, with each contributing unique aromatic qualities that enrich food and beverage formulations. Understanding these similarities and differences helps food scientists and product developers choose the most suitable flavoring agents to achieve desired sensory outcomes while adhering to regulatory frameworks.

Common Food Applications Narrative

Costmary finds application in a variety of food and beverage contexts where botanical flavor complexity is desirable. Because of its inherently aromatic character, costmary has historically been used in traditional culinary practices, and this tradition carries into contemporary food formulation. In beverage applications, costmary extracts or infusions can be used to impart subtle herbal and mint-like aroma notes to teas, botanical blends, and specialty drink formulations. Its use in teas aligns with consumer expectations for complex and refreshing herbal beverage experiences, where the interplay of flavor and aroma contributes to the overall sensory appeal. In culinary and savory food products, costmary can be incorporated in marinades, dressings, and sauces to enrich flavor profiles with aromatic depth. For example, costmary’s balsamic and herbal notes may complement other herbs and spices in meat-based preparations, vegetable dishes, and grain-based sides. Its historical use in meat seasoning suggests that costmary can provide balance to the savory and umami elements in these recipes, contributing a unique botanical layer that differentiates products in a crowded marketplace. Confectionery and baked goods also present opportunities for costmary’s flavor application. In formulations where a delicate herbal note is sought, such as certain cookies, cakes, or confections with botanical themes, costmary-derived flavoring can enhance the sensory complexity of the final product without overwhelming the primary sweet profile. In such applications, costmary works in harmony with other flavoring agents to create nuanced taste experiences that appeal to consumers seeking artisanal or natural ingredient cues. Savoury snack products, dressings, and condiments can similarly benefit from costmary’s flavor attributes. In these products, costmary may be combined with other natural flavors to achieve distinctive taste signatures that set products apart. As consumer interest in botanical flavors continues to grow, formulators may experiment with costmary in emerging product categories that emphasize natural and plant-derived ingredients. In all these applications, the scale and form of costmary usage depend on the desired intensity of flavor contribution. Small, carefully controlled quantities are typically sufficient to achieve noticeable sensory enhancement, consistent with its designation as a flavoring agent. The use of botanical flavoring substances like costmary reflects broader trends in food innovation that prioritize natural sensory complexity and alignment with consumer preferences for herbaceous and aromatic notes in foods and beverages.

Safety & Regulations

FDA

  • Notes: Costmary is listed in the FDA Substances Added to Food inventory under 21 CFR 172.510 as a natural flavoring substance and natural substance used in conjunction with flavors, indicating acceptance when used according to good manufacturing practice. This listing supports its regulatory approval status under U.S. food additive regulations. See FDA inventory entry.
  • Approved: True
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA evaluation or E-number assignment for costmary was identified in authoritative regulatory sources.

JECFA

  • Notes: No specific JECFA specification or ADI value for costmary was identified in public JECFA flavoring specifications. JECFA evaluates many flavoring agents, but costmary-specific information was not located in the available database.

Sources

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