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Safety Information

W282537

Sigma-Aldrich

Orange oil

cold-pressed, Brazil origin, FG

Synonym(s):

Citrus aurantium, Citrus sinensis

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About This Item

CAS Number:
8008-57-9
FEMA Number:
2825
MDL number:
MFCD00147798
UNSPSC Code:
12164502
NACRES:
NA.21

biological source

Citrus sinensis (L.) Osbeck

grade

FG
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.230
FDA 21 CFR 182.20

optical activity

[α]20/D +97°, neat

quality

cold-pressed

origin

Brazil origin

refractive index

n20/D 1.473

bp

175 °C

density

0.843 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

orange

Preparation Note

Extraction method: cold pressed

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Precautionary Statements

P210 - P370 + P378

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

129.2 °F - closed cup

Flash Point(C)

54 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

W282537-SAMPLE:
W282537-VAR-K:
W282537-8KG-K:
W282537-20KG-K:
W282537-20KG:
W282537-1KG-K:
W282537-1KG:
W282537-8KG:
W282537-VAR:
W282537-SAMPLE-K:
W282537-BULK-K:

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Certificates of Analysis (COA)

Lot/Batch Number
SHBL1501
MKCH2607
MKBT3089V
MKBR6312V
MKBR6037V

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Kristina Kejlová et al.
Toxicology in vitro : an international journal published in association with BIBRA, 24(8), 2084-2089 (2010-08-07)
The aim of this study, linked-up with a previous study on bergamot oils, was the evaluation of phototoxic potential of essential oils (orange, lemon and Litsea cubeba), used as cosmetic ingredients. The applied tiered testing strategy included chemical analysis of
Sean J Pendleton et al.
Journal of food science, 77(6), M308-M311 (2012-05-16)
Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against
David Julian McClements et al.
Journal of food science, 77(1), C33-C38 (2011-12-03)
Beverage emulsions containing flavor oils that have a relatively high water-solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth
Misae Shinomiya et al.
Acta medica Okayama, 66(2), 111-118 (2012-04-25)
We studied the effects of natural essential oil on neurite outgrowth in PC12m3 neuronal cells to elucidate the mechanism underlying the action of the oils used in aromatherapy. Neurite outgrowth can be induced by nerve growth factor (NGF), where ERK
Alexandre V Chaves et al.
Journal of the science of food and agriculture, 92(4), 906-915 (2012-03-14)
Silage additives are marketed with the primary aim of improving the fermentation and/or aerobic stability of silage. The objective of this study was to evaluate the impact of three different essential oils (EOs; cinnamon leaf (CIN), oregano (ORE) and sweet
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