glucosylated rubus suavissimus extract 20-30% glucosylated rubusoside glycosides

Material Search

N/A

Ingredient	Name Detail	CAS
glucosylated rubus suavissimus extract, 60% glucosylated rubusoside glycosides	N/A	1268518-76-8
rubus suavissimus leaf extract	N/A	1268518-76-8

Identifiers

CAS (Single)	1268518-76-8
FEMA	4800
EINECS	N/A
Synonyms	glucosylated sweet blackberry leaves extract 20-30% glucosylated rubusoside glycosides rubus suavissimus extract, 20-30% glucosylated rubusoside
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	rubus suavissimus

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Glucosylated Rubus Suavissimus Extract

1. Identity & Chemical Information

Common Name(s): Glucosylated Rubus Suavissimus Extract
CAS Number: 1268518-76-8
Other Identifiers: Not applicable
Material Type: Natural complex material
Source: Derived from Rubus suavissimus, commonly known as Chinese sweet tea
Description: This extract contains 20-30% glucosylated rubusoside glycosides. It is a natural complex material, meaning its composition can vary based on factors such as origin, harvest, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Glucosylated Rubus Suavissimus Extract is known for its sweet flavor profile, often described as having a mild, pleasant sweetness with a slight herbal undertone. It is used primarily as a sweetening agent in flavor applications, providing a natural sweetness without the caloric content of sugar. The extract's sweetness intensity is moderate, making it suitable for enhancing the sweetness of various food and beverage products without overpowering other flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This extract is derived from the leaves of Rubus suavissimus, a plant native to China. The glucosylation process involves the enzymatic addition of glucose molecules to rubusoside, enhancing its solubility and sweetness. The extract is considered a natural flavoring agent, aligning with the "natural flavor" designation due to its plant-based origin and minimal processing.

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

4. Use in Flavors

Glucosylated Rubus Suavissimus Extract is primarily used in the flavor industry as a natural sweetener. It is commonly found in categories such as beverages, confectionery, and dairy products. The typical use levels in finished products range from 50 to 200 ppm, depending on the desired sweetness intensity and product type. The extract 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

While primarily used for its sweetening properties in flavors, glucosylated rubus suavissimus extract can also be used in fragrance formulations to impart a subtle sweet note. It is typically used in trace amounts to enhance the overall olfactory profile of a fragrance, contributing to the top or middle notes. Its volatility is low, ensuring a lasting sweet impression in the fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Glucosylated Rubusoside Glycosides: 20-30%
Other Constituents: May include minor amounts of other glycosides and plant-derived compounds

Composition can vary significantly based on the plant's growing conditions and the extraction process used.

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

6. Regulatory Status (Regional Overview)

United States: Recognized as GRAS by FEMA for flavor use.
European Union: Approved under Regulation (EC) No 1334/2008 as a natural flavoring substance.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Approved for use in Japan and China as a natural flavoring agent.
Latin America: Generally recognized as safe, but specific approvals may vary by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for consumption with no adverse effects reported at typical use levels. No specific ADI or MSDI established, but industry practices suggest a wide margin of safety.
Dermal Exposure: Low risk of irritation or sensitization, making it suitable for use in personal care products.
Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should still be minimized.

The risk profile is consistent across both food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Glucosylated Rubus Suavissimus Extract is valued for its ability to provide natural sweetness without the caloric impact of sugar. It synergizes well with other natural sweeteners and can enhance the sweetness profile of a product without introducing off-flavors. Formulators should be mindful of its concentration to avoid excessive sweetness and ensure a balanced flavor profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on glucosylated rubus suavissimus extract is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in composition due to natural factors should be considered. Regulatory approvals are clear, though formulators should verify specific country requirements.

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 2026-02-24 21:27:53 GMT (p2)

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