Description Cajuput Oil is extracted by steam distillation from twigs and leaves of Melaleuca cajuputi Country of Origin : Indonesia Common Name : Kayu Putih (Indonesia), Cajuput (English) Botanical Name : Melaleuca cajuputi Plant Part Used :Twigs and leaves CAS# : 8008-98-8 FEMA# : 2225 ANALYTICAL/PHYSICAL Odor Characteristic cajuput oil Color/Appearance : Colorless to yellowish green oil Specific Gravity at 20 C 0.900 - 0.930 Refractive Index nD20 1.450 - 1.470 Optical Rotation (-)4 to 0 Solubility Soluble in alcohol Compound Cineole min 50-65% Alpha Pinene Max 3% Alpha Terpineole Max 10% Flash Point n/a METHOD Food Chemical Codex (FCC) STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32 C Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Description Citronella Oil is extracted by steam distillation from selected grassof Cymbopogon w. jowit Country of Origin : Indonesia Common Name : Sereh wangi (Indonesia), Citronella (English) Botanical Name : Cymbopogon winterianus jowit Plant Part : Used Grass CAS# : 91771-61-8 FEMA# : 2308 ANALYTICAL/PHYSICAL Odor Very strong citrus, fresh and sweet Color/Appearance Pale yellow to yellow brown oil Specific Gravity at 20oC 0.850 - 0.920 Refractive Index nD20 1.455 - 1.500 Optical Rotation (-)7o to (+)1o Solubility Soluble in alcohol (1:2 clear) Compound METHOD : Food Chemical Codex (FCC) 10th Edition 2016 ISO 3848 : 2016 PACKAGING : Drum Steel STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Description Black Pepper Oil is extracted by steam distillation from dried berries of Piper nigrum L Country of Origin Indonesia Common Name Lada hitam (Indonesia), Black Pepper (English) Botanical Name Piper nigrum L Plant Part Used Seed CAS# 8006-82-4 FEMA# 2845 ANALYTICAL/PHYSICAL Odor Spicy, warm, pepper Color/Appearance Colorless to slightly green oil Specific Gravity at 20 C 0.864-0.884 Refractive Index nD20 1.479-1.488 Optical Rotation (-) 23 to (-) 1 Solubility Soluble in 80 % alcohol (1:2 clear) Compound Ã? caryophyllene 12-29 % Flash Point 46 C METHOD : Food Chemical Codex (FCC) PACKAGING : Drum Steel STABILITY AND STORAGE : 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32 C Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Description Citronella Oil is extracted by steam distillation from selected grass of Cymbopogon w. jowit Country of Origin Indonesia Common Name : Sereh wangi (Indonesia), Citronella (English) Botanical Name : Cymbopogon winterianus jowit Plant Part : Used Grass CAS# : 91771-61-8 FEMA# : 2308 ANALYTICAL/PHYSICAL Odor Very strong citrus, fresh and sweet Color/Appearance : Pale yellow to brownish yellow oil Specific Gravity at 20oC 0.850 - 0.920 Refractive Index nD20 1.455 - 1.500 Optical Rotation (-)7o to (+)1o Solubility Soluble in alcohol (1:2 clear) Compound Citronellal 32 - 45% Geraniol 15 - 25% Flash Point 79 oC METHOD : Food Chemical Codex (FCC) PACKAGING : Drum Steel STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32 C Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Description Clove Bud Oil is extracted by steam distillation from selected dried unopened flower of Syzigium aromaticum Country of Origin : Indonesia Common Name : Bunga Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Syzigium aromaticum Plant Part Used : Bud CAS# : 8000-34-8 FEMA# : 2323 ANALYTICAL/PHYSICAL Odor Spicy and characteristic of eugenol Color/Appearance : From yellow to clear brown Specific Gravity : at 20oC 1.042 â?? 1.063 Refractive Index : nD20 1.528 â?? 1.538 Optical Rotation : (-)1.5o to 0o Solubility Soluble : in alcohol Compound Eugenol : Min 80% Beta Caryophyllene : 4 - 8% Alpha Humulene : max 5% Eugenyl Acetate : 8 - 11% Flash Point >100oC METHOD Food Chemical Codex (FCC) STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure This information is valid when issued by PT. Natura Perisa Aroma
Description Clove Bud Oil is extracted by steam distillation from selected dried unopened flower of Syzigium aromaticum Country of Origin : Indonesia Common Name : Bunga Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Syzigium aromaticum Plant Part : Used Bud CAS# : 8000-34-8 FEMA# : 2323 ANALYTICAL/PHYSICAL Odor Spicy and characteristic of eugenol Color/Appearance : From yellow to clear brown Specific Gravity : at 20oC 1.042 - 1.063 Refractive Index : nD20 1.528 - 1.538 Optical Rotation : (-)1.5o to 0o Solubility Soluble : in alcohol Compound Eugenol : Min 80% Beta Caryophyllene : 4 - 12% Alpha Humulene : max 5% Eugenyl Acetate : 8 - 11% Flash Point >100oC METHOD Food Chemical Codex (FCC) STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32 C Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2CLO00NT Product Name : Clove Leaf Oil Description Clove leaf oil is extracted by steam distillation from selected dried leaves of Eugenia caryophyllata Country of Origin : Indonesia Common Name : Daun Cengkeh (Indonesia), Clove Leaf (English) Botanical Name : Syzigium aromaticum Plant Part : Used Leaves CAS# : 8000-34-8 FEMA# : 2325 ANALYTICAL/PHYSICAL Odor Warm and spicy Color/Appearance : From yellow to brown oil Specific Gravity : at 20oC 1.025 - 1.051 Refractive Index : nD20 1.526 - 1.537 Optical Rotation : (-)2o to (+)1.5o Solubility Soluble in alcohol 70% (1:2 Clear) Compound Eugenol Min 73% B Caryophylene max 17% Eugenol acetate Nd - 1,5% Alpha humulene Max 5% Flash Point >150oC METHOD Food Chemical Codex (FCC) STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2CLO85NT Product Name : Clove Leaf Oil Rectified 85 Description : Clove leaf oil is extracted by steam distillation from selected dried leaves of Eugenia caryophyllata Country of Origin : Indonesia Common Name : Daun Cengkeh (Indonesia), Clove Leaf (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Leaves CAS# : 8000-34-8 FEMA# : 2325 ANALYTICAL/PHYSICAL Odor Strong characteristic clove odor Color/Appearance Colorless to pale yellow Specific Gravity at 20oC 1.036 - 1.046 Refractive Index nD20 1.531 - 1.535 Optical Rotation (-)2o to 0o Solubility Soluble in alcohol 70% (1:2 Clear) Compound Eugenol Min 85 % Flash Point >150oC METHOD Food Chemical Codex (FCC) STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2CSO00NT Product Name : Clove Stem Oil Description : Clove stem oil is extracted by steam distillation from selected dried Stem Of Eugenia : Caryophyllata Country of Origin : Indonesia Common Name : Batang Cengkeh (Indonesia), Clove Stem (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Stem CAS# : 8000-34-8 FEMA# : 2328 ANALYTICAL/PHYSICAL Odor Sharp spicy, sweet odor and taste Color/Appearance From yellow to brown oil Specific Gravity at 20oC 1.025 - 1.065 Refractive Index nD20 1.525 - 1.545 Optical Rotation (-)1.5o to (+)0.35o Solubility Soluble in alcohol 70% (1:2 Clear) Compound Eugenol 85 - 95% B Caryophylene 5 - 12% Eugenol acetate Nd - 1,5% Alpha humulene Max : 5% Flash Point >93.3oC METHOD Food Chemical Codex (FCC) STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2GFO00NT Product Name : Fresh Ginger Oil Description Fresh ginger oil extracted by steam destilation from fresh rhizomes of Zingiber officinale Country of Origin : Indonesia Common Name : Jahe (Indonesia), Ginger (English) Botanical Name : Zingiber officinale Plant Part : Used Roots CAS# : 8007-08-7 FEMA# : 2522 ANALYTICAL/PHYSICAL Odor Warm : aromatic and spicy Color/Appearance : Pale yellow to amber oil Specific Gravity : at 20oC 0.870 - 0.882 Refractive Index : nD20 1.488 - 1.492 Optical Rotation : (-) 47 to (-) 28 at Solubility : Soluble in alcohol Compound Zingiberene : Min. 28.5 - 38.5 % Flash Point : 65.5 C METHOD : Food Chemical Codex (FCC) PACKAGING : Drum Steel STABILITY AND STORAGE : 24 Months when stored properly on the following conditions : Recommended storage temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2GFO00NT Product Name : Fresh Ginger Oil Description : Fresh ginger oil extracted by steam destilation from fresh rhizomes of Zingiber officinale Country of Origin : Indonesia Common Name : Jahe (Indonesia), Ginger (English) Botanical Name : Zingiber officinale Plant Part : Used Roots CAS# : 8007-08-7 FEMA# : 2522 ANALYTICAL/PHYSICAL : Odor Warm : aromatic and spicy Color/Appearance : Pale yellow to amber oil Specific Gravity : at 20oC 0.870 - 0.882 Refractive Index : nD20 1.486 - 1.492 Optical Rotation : (-) 47 to (-) 12 at Solubility Soluble : in alcohol Compound : Zingiberene Min. 20 â?? 38.5 % Flash Point : 65.5 C Method : Food Chemical Codex (fcc) Packaging : Drum Steel Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage : temperature: 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2klo00nt Product Name : Kaffir Lime Oil Description : Kaffir Lime Oil Is Extracted By Steam Distillation From Leaves Of Citrus Hystrix Country Of Origin : Indonesia Common Name : Jeruk Purut (indonesia), Kaffir Lime (english) Botanical Name : Citrus Hystrix Plant Part : Used Leaves Cas# : 91771-50-5 Fema# : N/a Analytical/physical : Odor Sweet And Fresh Color/appearance : Clear Light Yellow Oil Specific Gravity : At 20oc 0.850 - 0.870 Refractive Index : Nd20 1.440 - 1.460 Optical Rotation : (-)15o To (-)5o Solubility Soluble : In 90% Alcohol (1:0.5 Clear) Compound Citronellal : Min 70% Flash Point : 72 Oc Method : Food Chemical Codex (fcc) Packaging : Drum Steel Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature : 20 - 32oc Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2LMO00NT Product Name : Lemongrass Oil Description : Lemongrass Oil is extracted by steam distillation from selecteleaves of Cymbopogon citratus Country Of Origin : Indonesia Common Name : Sereh Sayur (indonesia), Lemongrass (english) Botanical Name : Cymbopogon Citratus Plant Part : Used Leaves Cas# : 8007-02-1 Fema# : 2624 Analytical/physical Odor Strong : Green, Resembling That Of Citral Color/appearance : Pale Yellow To Yellowish Brown Oil Specific Gravity : At 20oc 0.885 - 0.905 Refractive Index : Nd20 1.483 - 1.489 Optical Rotation : (-)4 To 1 Solubility Soluble : In Alcohol Compound : Neral Min. 25 % Geranial : Min. 35 % Flash Point : 133oc Method : Food Chemical Codex (fcc) Packaging : Drum Steel Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2NMO00NT Product Name : Nutmeg Oil Description : Nutmeg Oil is extracted by steam distillation from selected dried kernel seed of Myristica fragrances Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrances Plant Part : Used Seed CAS# : 8008-45-5 FEMA# : 2793 ANALYTICAL/PHYSICAL Odor : Strong and penetrating smell of Nutmeg Color/Appearance : Pale yellow to yellow oil Specific : Gravity at 20oC 0.885 - 0.910 Refractive Index : nD20 1.478 - 1.488 Optical Rotation : (-)10o To (+)30o Solubility : Soluble In Alcohol (1:3 Clear) Compound : Method : Food Chemical Codex (fcc) 10th Edition 2016 Iso 3215:1998 Packaging : Drum Steel Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2NMO00NT Product Name ": Nutmeg Oil Description : Nutmeg Oil is extracted by steam distillation from selected dried kernel seed of Myristica fragrances Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrances Plant Part : Used Seed CAS# : 8008-45-5 FEMA# : 2793 ANALYTICAL/PHYSICAL Odor Strong and penetrating smell of Nutmeg Color/Appearance : Pale yellow to yellow oil Specific Gravity : at 20oC 0.885 - 0.910 Refractive Index nD20 1.478 - 1.488 Optical Rotation (-)10o to (+)30o Solubility : Soluble in alcohol (1:3 clear) Compound : Myristicin min 10% Flash Point : 43 oC METHOD : Food Chemical Codex (FCC) PACKAGING : Drum Steel STABILITY AND STORAGE : 24 Months when stored properly on the following conditions: Recommended storage temperature: 20 - 32oC Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
Product Code : 2PTO00NT Product Name : Patchouli Oil Description : Patchouli Oil is extracted by steam distillation from dried leaves of Pogostemon cablin Country of Origin : Indonesia Common Name : Nilam (Indonesia), Patchouli (English) Botanical Name : Pogostemon cablin Plant Part : Used Leaves CAS# : 8014-09-3 FEMA# : 2838 ANALYTICAL/PHYSICAL : Odor Sweet, aromatic, spicy and woody Color/appearance Yellowish Brown To Brown Oil Specific Gravity : At 20oc 0.952 - 0.977 Refractive Index : Nd20 1.506 - 1.515 Optical Rotation : (-) 60o To (-) 48o Solubility : Soluble In Alcohol 90% (1:10 Clear) Compound : Patchouli Alcohol Min 30% Acid Value : Maximum 5mg Koh/g Flash Point : 87oc Method : Food Chemical Codex (fcc) Stability And Storage : 24 Months When Stored Properly On The Following Conditions : Recommended Storage Temperature : 20 - 32 C Keep In Tighly Closed Container Keep In Dry And Airy Place With No Direct Sunlight Exposure
Product Code : 2PTO01NT Product Name : Patchouli Oil Description : Patchouli Oil is extracted by steam distillation from dried leaves of Pogostemon cablin Country of Origin : Indonesia Common Name : Nilam (Indonesia), Patchouli (English) Botanical Name : Pogostemon cablin Plant Part : Used Leaves CAS# : 8014-09-3 FEMA# : 2838 ANALYTICAL/PHYSICAL : Odor Sweet, aromatic, spicy and woody Color/appearance Yellowish Brown To Brown Oil Specific Gravity At 20oc 0.952 - 0.977 Refractive Index : Nd20 1.506 - 1.515 Optical Rotation : (-) 60o To (-) 48o Solubility Soluble : In Alcohol 90% (1:10 Clear) Compound Patchouli : Alcohol Min 28% Acid Value : 10 - 12 Mg Koh/g Flash Point : 87oc Method : Food Chemical Codex (fcc) Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature: 20-32oc Keep In Tighly Closed Container Keep In Dry And Airy Place With No Direct Sunlight Exposure
Product Code : 1TCD00NS Product Name : Turmeric Sliced Dried Non Steam Sterilized Description : Dried Sliced of selected washed fresh rhizomes of Curcuma longa a herbaceous tropical and subtropical perennial herb. Country of Origin : Indonesia Common Name : Kunyit (Indonesia), Turmeric (English) Botanical Name : Curcuma longa Plant Part : Used Root ANALYTICAL/PHYSICAL Odor Slightly peppery, bitter fresh and aromatic characteristic of turmeric Color/Appearance : Orange to medium yellow Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 3.5 Foreign Matter : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions : Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1BPG50ST Product Name : Black Pepper Ground US #50 Steam Sterilized Description 100 % pure ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper nigrum L Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic, spicy aroma / hot sharp pungent taste Color/Appearance : Greyish white with some darker brown spect of medium coarse powder Infestation Shall be free from any pest / insect infestation Moisture Content : (%) Max. 12.0 Volatile Oil : (%) Min. 1.0 Ash on Dry Basis : (%) Max. 7.0 Acid Insoluble : Ash on Dry Basis (%) Max. 1.0 Foreign Material : (%) Max. 0.2 Particle size : (%) Min. 95 Through US #50 MICROBIOLOGICAL DATA Total Plate Count : (cfu/g) Max. 50.000 Yeast and Mold : (cfu/g) Max. 1.000 E. coli : (cfu/g) Not Detected Coliform : (cfu/g) Not Detected Salmonella : (cfu/50g) Negative METHODS Testing methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure ï?¼ No extreme treatments whichcould destroypackaging protection capacity ï?¼ Use all after opening the packaging
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil : (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure ï?¼ No extreme treatments whichcould destroypackaging protection capacity ï?¼ Use all after opening the packaging
