actinidia chinensis seed oil CO2 extract

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actinidia chinensis seed oil CO2 extract

Ingredient	Name Detail	CAS
actinidia chinensis fruit extract	N/A	92456-63-8
actinidia chinensis fruit juice	N/A	92456-63-8
actinidia chinensis fruit puree	actinidia chinensis fruit puree	92456-63-8
actinidia chinensis fruit water	actinidia chinensis fruit water	92456-63-8
actinidia chinensis fruit	actinidia chinensis fruit	92456-63-8
actinidia chinensis seed	actinidia chinensis seed	92456-63-8
actinidia chinensis seed extract	actinidia chinensis seed extract	92456-63-8

Identifiers

CAS (Single)	92456-63-8
FEMA	N/A
EINECS	N/A
Synonyms	kiwi seed oil CO2 extract
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	yellow clear liquid (est)
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	kiwi seed

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Actinidia Chinensis Seed Oil CO2 Extract (CAS: 92456-63-8)

1. Identity & Chemical Information

Common Name(s): Kiwi Seed Oil CO2 Extract
CAS Number: 92456-63-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the seeds of Actinidia chinensis (kiwi fruit) through supercritical CO2 extraction.
Description: This extract is a complex mixture of fatty acids, vitamins, and other bioactive compounds. It is not a single chemical compound but a blend of various constituents that contribute to its functional properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: The oil has a mild, nutty aroma with subtle fruity undertones. It is not typically used for its flavor but rather for its functional properties in formulations.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: Primarily used as a carrier oil or base in formulations, providing a subtle background note rather than a dominant flavor or fragrance.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Derived from the seeds of the kiwi fruit (Actinidia chinensis), which is native to China but widely cultivated in New Zealand, Italy, and other regions.
Formation Pathways: The oil is extracted using supercritical CO2, a method that preserves the integrity of the bioactive compounds without the use of solvents.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: The CO2 extraction process qualifies this oil as a natural ingredient under many regulatory frameworks, suitable for use in natural flavor and fragrance formulations.

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

4. Use in Flavors

Flavor Categories and Applications: Rarely used for its flavor; more commonly employed for its nutritional and functional properties in food products.
Functional Role in Flavor Systems: Acts as a carrier oil or base, providing texture and stability to flavor systems.
Typical Use Levels: Data not found; typically used at low levels due to its mild sensory impact.
Stability Considerations: Stable under typical food processing conditions; resistant to oxidation due to its fatty acid composition.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in natural and organic personal care products, including lotions, creams, and hair care products.
Functional Role: Serves as a base or carrier oil, enhancing the stability and delivery of other fragrance components.
Typical Concentration Ranges: Used in concentrations ranging from 1% to 5% in formulations.
Volatility and Top/Middle/Base Contribution: Acts as a base note, providing longevity and depth to fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Linoleic acid, alpha-linolenic acid, oleic acid, palmitic acid, and vitamin E.
Composition Variability: The composition can vary based on the origin, harvest time, and extraction process.

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

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not specifically listed as GRAS; used under general safety provisions for natural oils.
European Union (Reg. (EC) No 1334/2008): Permitted as a natural flavoring substance.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Generally recognized as safe for use in cosmetics and personal care products.
Latin America (e.g., Brazil, MERCOSUR): Permitted under general safety regulations for natural oils.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally recognized as safe when used as a food ingredient; no specific ADI or MSDI established.
Dermal Exposure: Considered non-irritating and non-sensitizing; suitable for use in personal care products.
Inhalation Exposure: Low volatility reduces inhalation risk; primarily used in non-volatile applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Offers a natural, stable base for formulations with added nutritional benefits.
Typical Synergies: Pairs well with other natural oils and essential oils to enhance stability and sensory properties.
Common Formulation Pitfalls: Overuse can lead to greasy textures; balance with other ingredients is crucial.
Situations Where It is Frequently Over- or Under-Used: Often under-utilized in formulations seeking natural claims due to its mild sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Composition and stability are well-documented.
Industry-Typical but Undocumented Practices: Use levels and sensory roles are often based on industry experience rather than formal studies.
Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals may vary by region; formulators should verify local regulations.

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 where applicable.
Toxicology section covers oral, dermal, inhalation exposure.
Regulatory section mentions US, EU, UK, Asia, Latin America.
As a complex natural material, includes section 5a.

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 2026-02-23 16:03:55 GMT (p2)

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