# Camphor, Japanese, White, Oil (cinnamomum Camphora (l.) Nees Et Eberm.)

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**Safety rating:** UNKNOWN
**CAS number:** 8008-51-3
**Category:** colorant
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Japanese white camphor oil is a volatile essential oil derived from the camphor tree (Cinnamomum camphora) traditionally used as a flavoring agent and color adjunct in food products. While it has culinary applications in Asian cuisine, it is not currently approved as a food additive by the FDA under GRAS (Generally Recognized as Safe) status.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | approved |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Camphor, Japanese, White, Oil?

Camphor, Japanese, white oil (CAS Number 8008-51-3) is a volatile essential oil extracted from the wood and leaves of the camphor tree (Cinnamomum camphora), native to East Asia. The oil is characterized by its strong, penetrating aromatic profile and colorless to pale yellow appearance. Japanese white camphor is distinguished from other camphor varieties by its specific chemical composition and extraction method, which typically involves steam distillation of plant material.

The compound contains primarily camphor (the ketone) along with pinene, limonene, and other volatile organic compounds. These constituents contribute to its distinctive sensory properties, including its sharp, cooling taste and potent aroma.

## Common Uses

Historically, camphor oil has been utilized in traditional Asian cuisines and medicinal preparations for centuries. In food applications, it functions as a flavoring agent in small quantities, providing a distinctive cooling and slightly bitter taste characteristic to certain culinary traditions. The oil may also serve as a color adjunct in specialized food formulations.

Camphor oil is more commonly recognized for use in non-food applications, including cosmetics, topical preparations, and aromatherapy products. In these contexts, it is valued for its volatile nature and traditional applications.

## Safety Assessment

According to FDA records, there have been zero reported adverse events associated with camphor Japanese white oil (CAS 8008-51-3) and zero product recalls. However, it is important to note that the absence of reported adverse events does not necessarily indicate comprehensive safety evaluation for food use.

Camphor, in general, is recognized as having potential toxicity at high doses. The FDA has established restrictions on camphor in certain food categories, particularly concerning maximum use levels. The volatile nature of camphor oil means that concentration and exposure levels are critical factors in safety assessment.

Historically, ingestion of concentrated camphor or camphor oil in significant quantities has been associated with gastrointestinal and neurological effects in toxicology literature. However, the typical use levels in food applications are substantially lower than doses that have been associated with adverse effects in case reports.

## Regulatory Status

Camphor, Japanese, white oil does not currently hold FDA GRAS (Generally Recognized as Safe) status for use as a food additive in the United States. This means it has not been formally affirmed by the FDA as safe for its intended use in food products under current regulations.

In the European Union, camphor and its derivatives are subject to regulations under Regulation (EC) No 1334/2008 on flavorings. The regulatory status varies depending on specific application and concentration levels.

Despite historical culinary use in certain Asian food traditions, the lack of formal FDA GRAS status indicates that comprehensive modern safety documentation specific to food use has not been submitted or accepted by the FDA. Manufacturers wishing to use this ingredient in FDA-regulated food products would typically need to submit a Food Additive Petition or demonstrate compliance with existing regulations for use in food.

## Key Studies

Limited peer-reviewed literature exists specifically evaluating Japanese white camphor oil as a food additive. Most available toxicological data on camphor concerns the pure compound or non-food applications. General camphor toxicology studies have established dose-response relationships, with effects observed primarily at concentrations well above typical food-use levels.

Additional research would be needed to establish comprehensive safety data for food-specific applications, including bioavailability studies, long-term exposure assessments, and potential interactions with other food components.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Camphor, Japanese, White, Oil (cinnamomum Camphora (l.) Nees Et Eberm.) — Safety, regulation, and evidence." https://additivefacts.com/additives/camphor-japanese-white-oil-cinnamomum-camphora-l-nees-et-eberm. Accessed 2026-05-19.