W212000
Basil extract, linalol type
natural, FG
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About This Item
Grade:
FG, Kosher, natural
Biological source:
Ocimum basilicum L.
Food allergen:
no known allergens
biological source
Ocimum basilicum L.
grade
FG, Kosher, natural
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 182.20
form
liquid
composition
Eugenol, 32.4% , Limonene, <0.1% , Linalool, 41.9% , Methyl chavicol, 0.9%
refractive index
n20/D 1.497
density
0.957 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Quality Level
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
179.6 °F
flash_point_c
82 °C
Regulatory Information
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K J Lachowicz et al.
Letters in applied microbiology, 26(3), 209-214 (1998-05-07)
Essential oils extracted by hydrodistillation from five different varieties of Ocimum basilicum L. plants (Anise, Bush, Cinnamon, Dark Opal and a commercial sample of dried basil) were examined for antimicrobial activity against a wide range of foodborne Gram-positive and -negative
J Wan et al.
Journal of applied microbiology, 84(2), 152-158 (1998-06-20)
Basil essential oils, including basil sweet linalool (BSL) and basil methyl chavicol (BMC), were screened for antimicrobial activity against a range of Gram-positive and Gram-negative bacteria, yeasts and moulds using an agar well diffusion method. Both essential oils showed antimicrobial
Guy Kisluk et al.
Environmental microbiology, 15(10), 2787-2798 (2013-05-08)
The number of outbreaks of food-borne illness associated with consumption of fresh products has increased. A recent and noteworthy outbreak occurred in 2007. Basil contaminated with Salmonella enterica serovar Senftenberg was the source of this outbreak. Since basil produces high
Vijayalakshmi Ghosh et al.
Ultrasonics sonochemistry, 20(1), 338-344 (2012-09-08)
Basil oil (Ocimum basilicum) nanoemulsion was formulated using non-ionic surfactant Tween80 and water by ultrasonic emulsification method. Process of nanoemulsion development was optimized for parameters such as surfactant concentration and emulsification time to achieve minimum droplet diameter with high physical
Tanja Berić et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 46(2), 724-732 (2007-11-06)
Mutagenic and antimutagenic properties of essential oil (EO) of basil and its major constituent Linalool, reported to possess antioxidative properties, were examined in microbial tests. In Salmonella/microsome and Escherichia. coli WP2 reversion assays both derivatives (0.25-2.0 microl/plate) showed no mutagenic
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