Other Ingredients
Our ingredients include Balsam of Peru, Balsam of Tolu, Brazil Nut Oil, Ipecacuahna Tincture, Green Coffee Oil and Rosemary Extract.
Balsam of Peru.
Description: Extracted from the trunk of Myroxilum Perulferum tree.
Physical Characteristics:
Thick liquid (similar in consistency to syrup), which ranges from dark brown colour in large quantities, to reddish brown while in thin sheets. It does not thicken or dry up on contact with the open air. Strong aromatic odour, with a hint of vanilla.
It is almost insoluble in water, better dissolved in ethanol than in ether. Insoluble in oil.
Chemical Characteristics:
Main constituents are:
CINAMEIN 45 - 54%
RESINS AS WELL CINAMEINIC ACID BENZOIC 20 -30 %
SAPONIFICATION VALUE 230 -250 %
ESTERS 56 -65%
Balsam of Tolu
Characteristics:
Aspect: Solid plastic material. Liquid and viscous when in solution.
Colour: Chestnut or yellowish chestnut, see through in thin layers and brittle when it is old, dry or has been exposed to cold temperatures.
Adour: Slightly aromatic
Flavour: Similar to vanilla
Specific Gravity: 0.907 – 1.1016
Refractive Index nD20: 1.5075 – 1.5347
Solubility: Soluble in alcohol, chloroform and ether.
Uses:
Pharmaceutical products: It is used in Syrups
Food Products.
Health and Safety:
Inhalation: Keep in well ventilated areas. In case of inhalation, remove the patient to the open air.
Eye contact: Rinse with plenty of fresh water. Visit to the GP if irritation/redness continues after a few days.
Contact with the body: Remove contaminated clothes, wash with soap and water. Visit to the GP if irritation, burning or redness continues after a few days.
Ingestion: Rinse mouth with plenty of fresh water. Symptoms include nauseas and abdominal pain. Visit the GP immediately and take a copy of this specification with you. Do not induce vomit.
Doses:
Alcoholic drinks: 2.29 (ppm) 4.43 (Max)
Hard sweets: 0.72 (ppm) 0.72 (Max)
Baked products: 12.15 (ppm) 20.17 (Max)
Non alcoholic drinks: 1.65 (ppm) 3.27 (Max)
Frozen dairy products: 5.47 (ppm) 8.43 (Max)
Soft sweets: 10.46 (ppm) 18.85 (Max)
Jellies: 4.40 (ppm) 6.70 (Max)
| Brazil Nut Oil
Chemical Name Refined Brazil Nut Oil
INCI Name (UE)Bertholletia Excelsa Nut Oil
INCI Name(US) Bertholletia Excelsa seed Oil
CAS Number Unknown
EINECS Number310-127-6
| |
U.M. |
Test Methods |
Range |
| Physical status at 25° C |
|
Visual |
Liquid |
| Acid value |
mgKOH/g |
AOCS Cd3a-63 |
≤1.0 |
| Iodine value |
gl2/100 |
AOCS Tg2a-64 |
70 - 105 |
| Saponification value |
mgKOH/g |
ISO 3657-1988 |
175 - 200 |
| Peroxide value |
meq 02/Kg |
Internal Method |
≤5.0 |
| Colour |
|
Visual |
Yellow |
| Density at 20°C |
g/cc |
ASTM D1298-85 |
0.890 - 0.950 |
Fatty acids composition %(GLC)
| Myristic acid |
C14:0 |
≤0.2
|
| Palmitic acid |
C16:0 |
12.0 - 16.0 |
| Palmitoleic acid |
C16:1 |
≤0.5 |
| Stearic acid |
C18:0 |
9.0 - 13.0 |
| Oleic acid |
C18:1 |
31.0 - 41.0
|
| Linoleic acid |
C18:2 |
28.0 - 55.0 |
| Alpha - Linolenic acid |
C18:3 |
≤0.2 |
| Arachidic acid |
C20:0 |
≤0.5 |
| Eicosenoic acid |
C20:1 |
≤0.2
|
| Behenic acid |
C22:0 |
≤0.5 |
| Erucic acid |
C22:1 |
≤0.5 |
| Lignoceric acid |
C24:0 |
≤0.5 |
|
For a full specification please download our Brazil Nut Oil Information Sheet.
Ipecacuahna Tincture 0.3%
Name of product: Ipecacuahna Tincture 0.3% Emetine.
Uses: Pharmaceutical.
Composition: Aqueous solution, Ipecacuahna root, Ethylic alcohol.
Hazards: Substance non hazardous (However, do not ingest or inhale).
First Aid:
General: In case of faint do not give a drink or induce vomit.
Inhalation:Take the patient to the open air or well ventilated area.
Skin contact: Wash with plenty of water. Remove contaminated clothes.
Eye contact: Wash eyes with plenty of fresh water, keeping the eyelids open.
Ingestion: Drink plenty of water and contact your GP.
Fire procedures: Use extinguisher.
Special risks: None.
Accidental spillage: Collect with absorbent materials or sand/dry soil and place in a container destined for disposal according with the local laws. Wash the remains with water.
Handling and storage:
Handling:It does not require special handling techniques.
Storage: Keep in close tight containers.
Physical and chemical properties:
Appearance: Brown liquid.
Odour: Bitter.
Solubility: In water.
Toxicological information: The product must not be ingested. Use the pharmaceutical preparation.
Ecological Information:
Other possible effect on the environment: If the product is kept in adequate conditions there is no possibility of ecological problems.,br/>
Disposal: Contact special contractors for the disposal of residues.
For a full specification please download our Ipecacuahna Tincture 0.3% Information Sheet.
| Green Coffee Oil
Trade Name - Green Coffee Oil
Chemical Name - unrefined
| |
U.M. |
Test Methods |
Range |
| Physical status at 25° C |
|
Visual |
Liquid |
| Odour |
|
|
caracteristic |
| F.F.A. |
mgKOH/G |
AOCS Cd3a-63 |
2,3% |
| Iodine value |
gl2/100 |
AOCS Tg2a-64 |
106,6 |
| Saponification value |
mgKOH/g |
ISO 3657-1988 |
178,4 |
| Colour |
|
|
Dark Green |
| Rifraction index |
|
|
1,4770 |
| Impurity |
% |
|
≤1.0 |
Fatty acids composition %(GLC)
| Capronic acid |
C6:0 |
|
| Caprinic acid |
C8:0 |
|
| Caprilic acid |
C10.0 |
0,23 |
| Lauric acid |
C12.0 |
|
| Miristic acid |
C14.0 |
0,16
|
| Palmitic acid |
C16:0 |
34,58 |
| Palmitoleic acid |
C16:1 |
|
| Margaric acid |
C17:0 |
0,11 |
| Stearic acid |
C18:0 |
7,10 |
| Oleic acid |
C18:1 |
8,43 |
| Linoleic acid |
C18:2 |
43,94 |
| Alpha - Linolenic acid |
C18:3 |
1,35 |
| Arachidic acid |
C20:0 |
2,60 |
| Eicosenoic acid |
C20:1 |
0,38
|
| Behenic acid |
C22:0 |
0,69 |
| Erucic acid |
C22:1 |
|
|
For a full specification please download our Green Coffee Oil Information Sheet.
| Rosemary Extract Paste
Selective extraction from leaves of ROSEMARY (ROSMARINUS officinalis L.) and SAGE (Salvia officinalis L.) free of camphor and thuyones and almost all chlorophyll and essential oil. The product, after purification, is solublised in vegetable oil and is practically odourless and flavourless.
| Appearance |
Paste |
| Colour |
Dark Green |
| Flavour |
Slightly of Rosemary |
| Solubility |
In vegetable oil (1%) |
| Volatile Oils |
Less than 1% |
| Solvent |
Vegetable oil |
Bacteriological Anaylsis
| Total plate count |
Max. 1000 c.f.u./gr |
| Yeasts and moulds |
Max. 100c.f.u./gr |
| E. Coli |
Negative |
| Salmonella |
Negative |
|
For a full specification please download our Rosemary Extract Paste Information Sheet.
| 
