Robertet Rosemary Flowering Tops Natur Cell
- Chemical Family
- Essential Oils
Native to the Mediterranean basin, rosemary is typically found in arid and sunny terrains. Rosemary essential oil is obtained through water distillation of flowering tops, and yields 400g per 100kg of plant. The harvest period is from May to June.Key AttributesUsed for fatigue, overwork, lack of concentration, and rhinitis (hay fever)Facilitates digestion and dissipates contractions, cramps and muscle painFresh, heady and powerful scent, herbaceous with a slightly woody nuanceNatur-Cell products use inulin as a matrix to protect the entire essential oil, flavor, and profile of the ingredient while turning it into a powder.
Properties
- Physical Form
- Powder
- Solid
Product families
Applications
- Fragrances & Perfumes
Product Families
- Aroma Ingredients
- Essential Oils
Other characteristics
- Fragrance
- Rosemary
- Functions
- Fragrance
- Labeling Claims
Allergen-free, Credo Clean Standard, Natural, Naturally Derived, Non-GMO, Plant-Based, Solvent-free; Allergen-free; Credo Clean Standard; Natural; Naturally Derived; Non-GMO; Plant-Based; Solvent-free
- Ingredient Origin
Natural Origin, Non-Animal Origin, Plant Origin, Vegetable Origin; Natural Origin; Non-Animal Origin; Plant Origin; Vegetable Origin
- Note
- ¹ Checked on each production batch
- Markets
- Personal Care
- Appearance
- Powder
- Shelf LIfe
- 24 Months
- Technology
- Cosmetic Ingredients
- Fragrance Family
- Herbal & Green
- Storage Condition
Advised Storage; Store at ambient temperature - Protected from air and light.; Shelf Life; 24 months in its original hermetically sealed container according to recommended storage conditions
- Regulatory Compliance
Food Allergens (reg 1169/2011); Major allergens are not present; Europe G.M.O. Status; Accord. to EU Reg.1829 & 1830/2003, this product does not entail any GMO labeling in the finished product; Contaminants; Compliant with Regulation (EC) No 1881/2006 and Regulation (EC) No 396/2005 and their amendments
- Fragrance Ingredient Class
- Essential Oil
- Cosmetic Ingredients Functions
- Fragrance
- Fragrances and Perfume Applications
- Fragrances & Perfumes
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Flash Point | 100 | °C | Internal method |
| Gas Chromatography | Compliant | — | NF ISO 1342 |
Table 2 of 4
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | None | per gram | Internal method |
| Mould | max. 100 | CFU/g | Internal method |
| Salmonella enterica | None | per 25g | Internal method |
| Staphylococcus aureus | None | per gram | Internal method |
| Total Germs | max. 1000 | CFU/g | Internal method |
| Yeast | max. 100 | CFU/g | Internal method |
Table 3 of 4
1 row| Characteristic | Value |
|---|---|
| Used Solvents | None |
Table 4 of 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Particle Size Passing Through 500μm | min. 90 | % | Internal method |
