What is Angelica Seed Extract?
Angelica seed extract (CAS Number: 977032-50-0) is derived from the seeds of Angelica archangelica L., commonly known as garden angelica or wild angelica. This plant belongs to the Apiaceae family and has been used in traditional European cuisine and herbal preparations for centuries. The extract is obtained through various extraction methods that concentrate the volatile compounds and flavor constituents present in angelica seeds, resulting in a concentrated flavoring agent suitable for food applications.
Common Uses
Angelica seed extract is primarily used as a flavoring agent in the food and beverage industry. Its applications include:
- Alcoholic beverages, particularly gin, liqueurs, and bitters
- Non-alcoholic beverages and soft drinks
- Confectionery and candy products
- Baked goods and desserts
- Savory foods and condiments
- Herbal tea blends
The extract contributes complex herbal, slightly warm, and subtly spicy notes to formulations. It is typically used at very low concentrations (parts per million range) due to its potency as a flavoring agent.
Safety Assessment
Angelica seed extract has not been granted Generally Recognized As Safe (GRAS) status by the U.S. Food and Drug Administration (FDA). However, this classification does not necessarily indicate safety concerns; rather, it reflects that a formal GRAS petition has not been submitted or approved through FDA procedures.
Importantly, the FDA Adverse Event Reporting System (FAERS) contains zero reported adverse events associated with angelica seed extract, and no product recalls have been issued related to this ingredient. This absence of reported safety incidents suggests a favorable safety profile in commercial food applications.
The European Food Safety Authority (EFSA) has evaluated angelica preparations as flavorings. Natural extracts from angelica species have been used historically in European food and beverage production without documented widespread safety issues at typical use levels. The volatile oil composition of angelica seeds includes compounds such as limonene, pinene, and angelicin, which have been studied individually in the scientific literature.
Regulatory Status
Angelica seed extract's regulatory classification varies by jurisdiction:
- **United States**: Not GRAS-designated; may be used in foods under the FDA's authority over food additives and flavorings, typically as a component of flavoring preparations rather than a direct food additive.
- **European Union**: Angelica species extracts are permitted as flavoring agents under EU Regulation (EC) No 1334/2008.
- **Other Markets**: Permitted in Canada, Australia, and other jurisdictions that allow traditional plant-based flavorings.
Manufacturers typically employ angelica seed extract in proprietary flavoring blends rather than as a standalone additive, which allows for regulatory flexibility across different markets.
Key Studies
Scientific literature on angelica seed extract remains relatively limited compared to some other plant extracts. Published research has focused primarily on:
- Phytochemical composition and volatile oil analysis
- Traditional use documentation in European herbals and culinary applications
- General safety profiles of Apiaceae family plants used in food
No major toxicological studies specific to angelica seed extract have been widely published in peer-reviewed literature, though the long history of use in traditional beverages (particularly gin and European herbal liqueurs) provides practical evidence of safety at typical consumption levels. Individual chemical constituents of angelica have been subject to safety evaluation, with most components recognized as safe flavoring substances.