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

types and men’s fragrances), with maximum
use level of 0.4% reported in perfumes.^13 The
oil is used by compounders, especially for
men’s fragrances, because of its power and
tenacity.^5

Food. Extract is mainly used as a tobacco
additive^4 and in alcoholic (bitters and li-
queurs) and nonalcoholic beverages, with av-
erage maximum use levels of 0.01% and about
0.08% (775 ppm), respectively. Essential oil
is used as a flavor ingredient in most major
categories of food products, including alco-
holic and nonalcoholic beverages, frozen
dairy desserts, candy, baked goods, and con-
diments and relishes. Highest average maxi-
mum use level is 0.007% (72.1 ppm) reported
for the last category.

Traditional Medicine. Used in the treat-

ment of fevers,^14 malaria, dysentery, dyspep-

sia (DUKE 2), and as digestive,^3 aromatic

bitter, aromatic stimulant, and body tonic

(AYENSU).

Others. Used in flavoring smoking tobacco.

COMMERCIAL PREPARATIONS

Crude, extracts, and essential oil; oil is official

in F.C.C.

Regulatory Status. Essential oil, solvent-free

oleoresin, and natural extractives are GRAS

(§182.20).

REFERENCES

See the General References forARCTANDER;AYENSU;BAILEY2;FEMA;GUENTHER;GRIEVE;MCGUFFIN1&2;
MERCK;TERRELL;UPHOF;YOUNGKEN.

1. C. D. Adams, Flowering Plants of
   Jamaica, University of the West Indies,
   Mona, Jamaica, 1972, p. 414.


2. C. Vigor et al.,Phytochemistry, 57 , 1209
   (2001).


3. G. Appendino et al., J. Agric. Food
   Chem., 51 , 6970 (2003).


4. E. Fattorusso et al.,J. Agric. Food Chem.,
   50 , 5131 (2002).


5. B. M. Lawrence,Perfum. Flavor., 2 (1), 3
   (1977).


6. M. L. Hagedorn et al.,Flav. Fragr. J., 6 ,
   193 (1991).


7. A. Claude-LaFontaine et al.,Bull. Soc.
   Chim. Fr.,9–10, 2866 (1973).
   8. A. Claude-LaFontaine et al.,Bull. Soc.
   Chim. Fr.,1–2, 88 (1976).
   9. O. Motl and A. Trka,Parf€um. Kosmet.,
   54 , 5 (1973).


8. O. Motl et al.,Phytochemistry, 11 , 407
   (1972).


9. J. C. Maruzzella and N. A. Sicurella,
   J. Am. Pharm. Ass., 49 , 692 (1960).


10. J. C. Maruzzella and L. Liguori,J. Am.
    Pharm. Ass., 47 , 250 (1958).


11. D. L. J. Opdyke,Food Cosmet. Toxicol.,
    14 , 707 (1976).


12. W. B. Mors et al.,Medicinal Plants of
    Brazil, Reference Publications, Algonac,
    MI, 2000.

CASSIE ABSOLUTE

Source: Acacia farnesiana (L.) Willd.
(Family Leguminosae or Fabaceae).

Common/vernacular names:Cassie absolute,

huisache, popinac absolute, and sweet

acacia.

152 Cassie absolute