The following information is provided from our supplier:
Volatile flavor components GCMS:
Fatty Oil with coffee flavor components:
Methyl pyrazine, Furfural, 2-Furanmethanol, Furanone, Butyro lactone, 2-Methylpyrazine, Furfuryl acetate, Maltol, Guaiacol, etc.
Application:
As flavor in ice cream, desserts, beverages, in cosmetics and perfumery.
The product is manufactured from the named raw material.
It contains no additives and no other technical adjuncts, it is
not blended and not formulated.
The product is 100 % natural and corresponds to the EC Flavoring Regulation
No. 1334/2008 for flavoring preparations..
Stability: Unopened container under cool and dry storage conditions and exclusion of light at least 2 years.
What can I say, but that I am a true coffee lover. This CO2 extract reminds me of a cross between - Chock full o Nuts and Expresso coffee .. just yummy delicious and makes my mouth water!!So, if you love coffee .. Especially for those that have had to 'give up' drinking coffee .. Smells like fresh brewed!I would imagine blending it with all sorts of spices .. cinnamon, vanilla, chocolate peppermint, cocoa, cognac, etc .. think of your favorite drink and blend away!What a yummy sugar scrub, diffuser or massage blend or soap this could make!
Caution:
Not intended for direct consumption in food and
for undiluted topical application in cosmetics, perfumery and aromatherapy.
Keep away from children and pets.
Store away from heat & light.
References: [1] Manninen P., Sarimo S., Kallio H. : Z. Lebens Unters Forsch A (1997) 204: 202-205
Disclaimer: These data are given for customer�s information only to the best of our knowledge but under exemption of liability especially regarding infringement of or prejudice to third party rights through the use of this product. This information is not a substitute for prior tests demonstrating the suitability of the product for the intended use. Users are responsible for ensuring the compliance with the applicable legislation.
No recommended products at the moment.
207-342-2046
is a Proud Member of: