Oils, mandarin
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Oils, mandarin
structure -
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CAS No:
8008-31-9
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Chemical Name:
Oils, mandarin
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Synonyms:
Oils,mandarin;Mandarin oil
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CAS No:
Description
Mandarin oil is obtained by cold-pressing the peel of mandarin oranges, thefruits of Citrus reticulata Blanco (Rutaceae).The oil is a greenish-yellow toreddish-orange liquid, depending on the degree of ripeness of the fruit andthemethod used for extraction, and with a pale blue fluorescence and a characteristicodor, reminiscent of mandarin peel.
d
20
20
0.847–0.855/0.846–0.854/0.844–0.853; n
20
D
1.4732–1.458/1.4726–1.4753/1.4722–1.4746; α
20
D
+6
Oils, mandarin Use and Manufacturing
It is cold-pressed from the ripe peels of Citrus reticulata or some other similar species. The fresh peels are first immersed in dilute lime water, washed, pressed, sprayed with dilute sodium sulfate, precipitated, filtered and centrifuged. Separated. The yield is 1.8% to 2.4% (the distillation quality is poor and the yield is higher, about 2.7% to 3.5%). Mainly produced in my country (Zhejiang, Fujian, Sichuan, etc.), Italy, Japan and other countries.
my country GB2760-98 stipulates that it is allowed to use edible spices. Mainly used in soft drinks, ice cream and candy, etc. It is used in the preparation of edible flavors, tobacco flavors, and occasionally daily flavors. my country GB2760-96 stipulates that it is allowed to use edible spices. Mainly used in soft drinks, candy, ice cream, sweet wine, etc., directly used in citrus pulp and assorted jams. Coating agent; emulsifier; forming aid; tissue improver
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