Pink bay pepper Madagascar CO2

How to obtain :

Obtained by supercritical extraction of pink pepper berries (Schinus terebenthifolius L.) This product contains 90% natural triethyl citrate.

Uses: perfumery, cosmetics

Appearance: Colorless to pale yellow liquid.

Country of origin : FRANCE

Regulatory Registration :

N CASE : 949495-68-5

EEC 88/388: 100% flavoring preparation.

FDA : NO

Yield: 1kg Pink Peppercorns PfiCO2 at 10% TEC NAT is obtained from 800 kg Pink Peppercorns.

Solubility: Soluble in 90° alcohol, and in fats (vegetable oils).

100% : Maximum ingredient concentration allowed in your fragrance (category 4) :

Limiting molecule : Furfural

100%Maximum concentration of the ingredient in your massage oil (category 5A) :

Limiting molecule : Furfural

Allergens present in the ingredient :

BENZYL BENZOATE (120-51-4) 0.010

EUGENOL (97-53-0) 0.010

LIMONENE (5989-27-5) 1,200

LINALOOL (78-70-6) 0.002