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Oils, carrot

Oils, carrot structure

Oils, carrot 

structure

Description

Carrot seed oil is obtained by steam distillation of the crushed seeds of Daucus carota L. (Apiaceae). It is a light yellow to amber-yellow liquid with a pleasant, aromatic odor.
d
20
20
0.900–0.945; n
20
D
1.4800–1.4930; α
20
D
?30 ° to ?4 °; solubility: 1 vol in max. 2 vol of 90% ethanol; solutions in up to 10 vol of ethanol are clear to opalescent.
The main constituent of carrot seed oil is carotol, which may be present in over 50% concentrati

Characteristics

0.911 g/mL at 25 °C(lit.)

117 °F

n20/D 1.488(lit.)

Thermal decomposition spicy irritating smoke

Safety Information

UN 1993 3/PG 3

3

10

16

FI0790000

The warehouse is low-temperature, ventilated and dry

H226

Oils, carrot Use and Manufacturing

Methods of Manufacturing

It is obtained from the seeds of Daucus carota, a herbaceous plant in the Umbelliferae family, first squeezed to remove oil, and then steam distilled. The yield is 0.4%~0.8%.

Uses

GB 2760-1996: Permissible food spices. Mainly used for seasoning, wine and soup.

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