Extractives Of Sage

Extractives of sage are flavorings derived from the leaves of the sage plant (Salvia officinalis). They are typically produced by extracting the aromatic compounds from sage using solvents like water, alcohol, or oil. The resulting liquid or solid extract captures the characteristic pungent, savory flavor of sage.

Extractives of sage are used to add a distinct herbal flavor to a variety of foods. They are commonly found in savory dishes such as entrees, side dishes, sausages, and processed meats. Manufacturers use them to impart the familiar taste of sage without adding the whole herb.

Extractives of sage are generally recognized as safe (GRAS) by the FDA for use as a flavoring. Sage itself has been used for centuries in traditional medicine, but scientific evidence for specific health benefits from sage extractives in typical food amounts is limited. Regulatory bodies like JECFA and EFSA have evaluated sage and its extracts, generally considering them safe for consumption. No significant health concerns are associated with the typical use of sage extractives in food.