India Orgin Eucalyptus oils are obtained by distillation of the leaves of Eucalyptus and have aromas characteristic of the particular species used. Species selection for oil production When leaf oil is to be a product of new eucalypt plantings the choice of species will depend on the particular environmental conditions that prevail at the intended site. Although most species of Eucalyptus provide an oil on distillation, its economic recovery requires the oil to be of good quality (at least 60-68 percent cineole) Cineole-based eucalyptus oil is used as a flavouring at low levels (0.002%) in various products, including baked goods, confectionery, meat products and beverages SPECIFICATION Botanical Name-Eucalyptus globules Plant part used-Dried leaf Appearance-Colorless to pale yellow color liquid Odor-Aromatic Identification-Positive for Cineol 60/68 by GC Solubility-Soluble in alcohol. Insoluble in water Refractive Index (at 25 C)-1.463 -1.466 Specific gravity (at 15 C) 0.912 â?? 0.925 Optical rotation (at 20 C) +5° to +9° Uses Medicinal and antiseptic The cineole-based oil is used as component in pharmaceutical preparations to relieve the symptoms of influenza and colds, in products like cough sweets, lozenges, ointments and inhalants. Eucalyptus oil has antibacterial effects on pathogenic bacteria in the respiratory tract. Inhaled eucalyptus oil vapor is a decongestant and treatment for bronchitis. Cineole controls airway mucus hypersecretion and asthma via anti-inflammatory cytokine inhibition. Eucalyptus oil also stimulates immune system response by effects on the phagocytic ability of human monocyte derived macrophages. Eucalyptus oil also has anti-inflammatory and analgesic qualities as a topically applied liniment ingredient. Eucalyptus oil is also used in personal hygiene products for antimicrobial properties in dental care and soaps. It can also be applied to wounds to prevent infection. Repellent and biopesticide Cineole-based eucalyptus oil is used as an insect repellent and biopesticide. In the U.S., eucalyptus oil was first registered in 1948 as an insecticide and miticide. Flavouring Eucalyptus oil is used in flavouring. Cineole-based eucalyptus oil is used as a flavouring at low levels (0.002%) in various products, including baked goods, confectionery, meat products and beverages. Eucalyptus oil has antimicrobial activity against a broad range of foodborne human pathogens and food spoilage microorganisms. Non-cineole peppermint gum, strawberry gum and lemon ironbark are also used as flavouring. Fragrance
