citrus aurantium sinensis fiber

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Citrus ï¿½ sinensis fiber

Ingredient	Name Detail	CAS
citrus aurantium sinensis peel extract	N/A	97766-30-8
citrus sinensis flower	N/A	97766-30-8
citrus sinensis flower cera	N/A	97766-30-8
citrus sinensis flower extract	N/A	97766-30-8
citrus sinensis flower water	N/A	97766-30-8
citrus sinensis fruit extract	N/A	97766-30-8
citrus sinensis fruit water	N/A	97766-30-8
citrus sinensis valencia peel extract	citrus sinensis valencia peel extract	97766-30-8

Identifiers

CAS (Single)	97766-30-8
FEMA	N/A
EINECS	N/A
Synonyms	citrus aurantium var. sinensis fiber citrus x sinensis fiber fiber obtained from the pulp of sweet orange valencia, citrus aurantium sinensis (l.), rutaceae valencia orange fiber
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	citrus aurantium sinensis fiber

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Citrus Aurantium Sinensis Fiber (CAS: 97766-30-8)

1. Identity & Chemical Information

Common Name(s): Citrus Aurantium Sinensis Fiber, Orange Fiber
CAS Number: 97766-30-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from Citrus aurantium sinensis (sweet orange)
Description: This material is a natural complex mixture obtained from the fibrous parts of the sweet orange. It does not have a single molecular structure but is composed of various constituents typical of citrus fibers.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus aurantium sinensis fiber is primarily used for its textural properties rather than its sensory attributes. However, it may impart a subtle citrus aroma and flavor, characterized by mild, fresh, and slightly sweet notes. The intensity is generally low, serving more as a background note rather than a dominant flavor. Its sensory role is often as a modifier, enhancing the overall mouthfeel and texture of food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citrus aurantium sinensis fiber is naturally sourced from the sweet orange, a widely cultivated fruit. The fiber is extracted from the peel and pulp during juice production. This material is considered a natural flavor and fragrance ingredient due to its direct derivation from plant material without significant chemical alteration.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Citrus aurantium sinensis fiber is used in flavor applications primarily for its functional properties rather than its flavor profile. It is commonly used in beverages, bakery products, and dairy items to improve texture and stability. Typical use levels range from 100 to 1000 ppm, depending on the desired textural effect. It is stable under a variety of conditions, including heat and acidic environments, making it versatile for different formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, citrus aurantium sinensis fiber is not typically used for its aromatic properties but may be included in formulations for its natural origin and potential to enhance the perception of freshness. It is occasionally used in personal care products and household cleaners. Its contribution is generally as a trace realism note, with concentrations typically below 0.1%.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Cellulose, hemicellulose, pectin
Character-Impact Constituents: Limonene, linalool (in trace amounts)
Note: Composition can vary based on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for use in food products.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food and beverages.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Approved in Japan and China for food use; specific regulations may vary.
Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for consumption with no specific ADI established; typical use levels are well within safe margins.
Dermal Exposure: Non-irritating and non-sensitizing in typical use concentrations for personal care products.
Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure is minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citrus aurantium sinensis fiber is valued for its ability to enhance texture and stability in food products. It synergizes well with other hydrocolloids and stabilizers. Common pitfalls include overuse, leading to undesirable thickening or gelling. It is often under-utilized in applications where its textural benefits could be maximized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citrus aurantium sinensis fiber is well-established, particularly regarding its functional properties and safety. However, specific sensory data is less documented, and industry practices often guide its use. Regulatory information is robust, though regional variations exist.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-25 10:35:54 GMT (p2)

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