Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A synthetic flavoring agent, a volatile oil obtained by steam distillation from gum extracted from shrubs. Golden yellow, viscous, with a strong balsamic odor. The absolute is used in raspberry, fruit, and vanilla flavorings for beverages, ice cream, ices, candy, baked goods, gelatin desserts, and chewing gum. The oil is used in fruit and spice flavorings for beverages, ice cream, ices, candy, and baked goods. The oleoresin is used in fruit and vanilla flavorings for beverages, ice cream, ices, candy, and baked goods. No known toxicity.