Camphor

Camphor (CAS 76-22-2), also known as laurel camphor, is a bicyclic ketone derived from the wood of Cinnamomum camphora or produced synthetically. It functions as a flavoring agent, fragrance fixative, and active ingredient across pharmaceutical, cosmetic, and food applications.

In topical pharmaceutical formulations, camphor acts as a counterirritant and penetration modifier in creams, liniments, and medicated patches targeting muscle and joint discomfort. Fragrance compounders use it as a fixative and character note in perfumes and incense.

It is frequently utilized in scented personal care products where a clean, medicinal profile is required. Oral care manufacturers incorporate it into toothpastes and mouthwashes for its cooling sensation and flavoring contribution.

At regulated concentrations, it is also approved as a flavoring agent in food products, where it delivers a characteristic herbal, minty note. Camphor is supplied as white crystalline powder, pressed blocks, or sublimed flakes depending on requirements.

Standard grades include USP, BP, and Ph. Eur. for pharmaceutical applications, as well as technical grade for industrial fragrance and manufacturing use. These quality standards ensure consistency across global supply chains.

Natural (d-camphor) and synthetic (racemic) variants are both commercially available for various industrial needs. Natural-origin material often commands preference in premium fragrance and clean-label formulations due to its botanical source.