Red mandarin

Method of production:

Obtained by cold pressing the zest of mandarins (Citrus reticulata Blanco).

Uses: perfumery, cosmetics

Appearance: Orange-yellow to dark reddish-orange liquid..

Country of origin: ITALY

Regulatory registration:

N CAS: 8008-31-9

EEC 88/388: 100% flavouring preparation. 

FDA: 182.20  

Yield: 1 kg of Italian Red Mandarin Ess is obtained from 800 kg of flowers

Solubility: Soluble in 90° alcohol and in fatty substances (vegetable oils)

20%: Maximum permitted concentration of the ingredient in your perfume (category 4): 

Limiting molecule: (N-methyl anthranilate)

20%: Maximum concentration of the ingredient in your massage oil (category 5A): 

Limiting molecule: (N-methyl anthranilate)

Allergens present in the ingredient:

5392-40-5 CITRAL 0.03%

106-22-9 CITRONELLOL 0.03%

106-24-1 GERANIOL 0.01%

78-70-6 LINALOOL 0.15%

5989-27-5 LIMONENE 75.00%