Mandarine • Citrus reticulata
Mandarin Oil Yellow
Yellow mandarin oil is one of the most important essential citrus oils for the food and fragrance industry. It is used to flavour soft drinks, liqueurs, bakery products and desserts.
At a Glance
Characteristics & Applications
Mandarin oil is one of the most important essential citrus oils for the food and fragrance industry. Depending on the origin, ripeness or type of fruit, the oil obtained from the peel can be yellow, green or red. Yellow mandarin oil is used to flavour soft drinks, liqueurs, bakery products and desserts. Mandarin oil is also frequently used in aromatherapy.
The annual production of mandarin oil worldwide is between 1.75 to 1.85 million kilograms. The yield is approximately 3 to 5 kilograms of oil per 1000 kilograms of fruit.
Mandarin belongs to the orange family and has its origins in China. Today, Italy is one of the largest producers of mandarin oil.
Yield
Approx. 3 – 5 kg of oil per 1.000 kilograms of fruit
Annual global production
Approx 1.750.000 – 1.850.000 kg
At a Glance
Product Details
| Botanical name: | Citrus reticulata |
| Plant/part used: | Fruit/peel |
| Production method of raw material: | Cold pressed |
| Processing technology: | no processing |
| TSCA CAS: | 8008-31-9 |
| EINECS CAS: | 84929-38-4 |
| EINECS: | 284-521-0 |
| Appearance: | Fluid, yellow |
| Chemical identification: | Mandarin orange, extract (mandarin oil) |
| Density 20 °C (g/ml): | 0.8400 – 0.8600 |
| Refractive index at 20 °C: | 1.4650 – 1.4850 |
| Optical rotation at 20 °C, 10 cm (°): | 64 – 82 |
| Chemical constituents: | Limonene, gamma-Terpinene, Methyl-N-methylanthranilate |
| REACH: | Registered |