Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

while Siam benzoin is used in flavors and
fragrances. Benzoin is also used in incense
(EVANS) and aromatherapy oils.^11

Medicinal, Pharmaceutical, and Cosmetic.
Mainly used in friar’s balsam; also as an
antiseptic, astringent, and expectorant; in
vaporizer fluids for inhalation to relieve respi-
ratory discomforts; in Compound Benzoin
Tincture, which is widely used as a skin
protectant or topical adhesive agent; and as
an antiseptic and styptic on small cuts. Tinc-
ture also used in dentistry to treat inflamma-
tion of gums and oral herpetic lesions.
Benzoin, especially Siam benzoin,has anti-
oxidative and preservative properties and is
used in cosmetics for these properties. The
resinoid is extensively used as a fixative in
perfumes, soaps, detergents, creams, and lo-
tions, in amounts up to 0.8% in perfumes
(ARCTANDER).5,12

Food. Classified as a natural flavor; used in

most categories of foods, including alcoholic

and nonalcoholic beverages, frozen dairy

desserts, candy (e.g., chocolate glaze), baked

goods, and gelatins and puddings. Use levels

usually quite low, with highest average maxi-

mum level of 0.014% reported in candy and

baked goods.

COMMERCIAL PREPARATIONS

Crude benzoin, benzoin tincture, fluid extract,

and resinoid are all readily available. Benzoin

is currently official in U.S.P.

Regulatory Status. Resin approved for food

use as a natural flavoring substance

(§172.510).

REFERENCES

See the General References forADA;ARCTANDER;CLAUS;EVANS;FEMA;GUENTHER;MARTINDALE;TYLER3;
YOUNGKEN.

1. A. Nitta et al.,Yakugaku Zasshi, 104 , 592
   (1984).


2. I. Pastorova et al.,Phytochem. Anal., 8 ,63
   (1997).


3. X. Fernandez et al.,Flav. Fragr. J., 18 ,
   328 (2003).


4. R. L. Bronaugh et al., Food Chem.
   Toxicol., 28 , 369 (1990).


5. D. L. J. Opdyke,Food Cosmet. Toxicol.,
   11 , 871 (1973).


6. W. D. James et al., J. Am. Acad.
   Dermatol., 11 , 847 (1984).
   7. L. Scardamalgia et al., Australas. J.
   Dermatol., 44 , 180 (2003).
   8. C. B. Lesesne,J. Dermatol. Surg. Oncol.,
   18 , 990 (1992).
   9. D. C. S. Gough and N. Lawton,Br. J.
   Urol., 65 , 418 (1990).


7. R. C. Tripathi et al.,Lens Eye Toxic Res.,
   7 , 173 (1990).


8. C. Anderson et al.,Phytother. Res., 14 ,
   452 (2000).


9. D. O. Gyane,Drug Cosmet. Ind., 118 ,36
   (1976).

BERGAMOT OIL

Source:Citrus bergamiaRisso & Poit. (syn.
C. aurantiumL. subsp.bergamiaWright &
Arn. ex Engl.) (Family Rutaceae).

GENERAL DESCRIPTION

Brownish-yellow or greenish oil with an aro-

matic bitter flavor and fragrant odor; obtained

from the peel of the fresh, nearly ripe fruit of

Bergamot oil 91