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Perfumer's alcohol, also known as perfumery alcohol or perfume-grade alcohol, is a specific type of alcohol used in the production of perfumes, colognes, and other fragrances. It is a high-proof, pure, and denatured alcohol that serves as a solvent for blending fragrance oils, essential oils, and other aromatic ingredients.

Product Specification 

Perfumer's alcohol is typically made from a combination of alcohol denat, isopropyl myristate, and dipropylene glycol to render it undrinkable and discourage misuse. 

The high alcohol content in the perfumer's alcohol helps to dissolve and blend the fragrance ingredients effectively. It evaporates quickly when applied to the skin, allowing the fragrance to disperse and release its scent. Perfumer's alcohol is considered a suitable base for creating perfumes and colognes due to its stability, lack of color or odor, and compatibility with various fragrance materials.

Recommendation of Use

Designed to be used by both hobbyists and experienced home fragrance makers. We advise adding between 10-20% of fragrance oil for diffusers and 5-10% for room sprays but as always, you should refer to the product description and IFRA certificate of your chosen fragrance for maximum usage.

In a reed diffuser, the perfumer's alcohol delivers excellent fragrance throw but can evaporate very quickly (1-2 weeks), especially if using fiber reeds. To reduce the rate of diffusion, try using rattan reeds or mixing in some Augeo If using the latter technique, you will need to buy a ‘custom’ SDS( safety data sheet).

Perfumer’s alcohol has a very low flash point, so flammable vapor can be present at room temperature. Use in a well-ventilated space and away from sources of ignition.

Additional and important  info :

The density of a substance refers to how much mass is packed into a given volume. In the case of perfumer's alcohol and Augeo®, their densities play a significant role. Perfumer's alcohol has a density of 0.79 g/cm3, while Augeo® has a higher density of 1.06 g/cm3. This indicates that Augeo® is denser or heavier than the perfumer's alcohol.

For comparison, the density of water is 1.00 g/cm3, which serves as a reference point. If we consider a volume of 1000 ml of perfumer's alcohol, it would weigh approximately 790 grams due to its lower density. Similarly, if you were to have 5 liters of perfumer's alcohol, the weight would be around 3.95 kilograms. This comparison helps us understand how the densities of different substances relate to their masses at given volumes. 

It happens the same with fragrances. Some are heavier ( dense) than others, and then water is a reference point. With a lot of them, 1000 ml isn't equivalent to 1000 g.

 1000 ml perfumer's alcohol = 0,79 Kg 

Complementary interesting info :

Alcohol can be extracted from various sources, including cereals. The type of alcohol commonly extracted from cereals is ethanol, which is also known as ethyl alcohol or grain alcohol. Ethanol is a type of alcohol that is often used for various purposes, including consumption, industrial processes, and as a solvent in various industries, including perfumery and cosmetics.

The process of extracting ethanol from cereals involves fermentation and distillation. Cereals such as corn, wheat, barley, and rye can be used as the base material for producing ethanol. The grains are first processed to convert the starches they contain into sugars through enzymatic action. Then, yeast is introduced to the mixture to ferment the sugars into ethanol and carbon dioxide. After fermentation, the resulting mixture contains a certain concentration of ethanol.

To obtain ethanol with higher purity, the fermented mixture is typically subjected to distillation. Distillation involves heating the mixture to separate the alcohol from other components based on their boiling points. Since ethanol has a lower boiling point than water and many other substances present in the mixture, it evaporates first and is then condensed back into a liquid form, resulting in higher-purity ethanol.

This ethanol extracted from cereals can be used for various purposes, including as a base in perfumery, as a fuel additive, for medical and pharmaceutical applications, in alcoholic beverages, and in the production of personal care products, among other uses.

Also, Ethanol can be extracted from various sources besides cereals. Some common sources of ethanol extraction include:

  1. Sugarcane: Ethanol is often produced from sugarcane through a fermentation and distillation process. The sugars in sugarcane are converted into ethanol by yeast during fermentation.

  2. Fruits: Fruits with high sugar content, such as grapes (used for wine) and apples (used for cider), can be fermented to produce ethanol.

  3. Potatoes: Starchy crops like potatoes can be used to produce ethanol. The starch is converted into sugar, which is then fermented into ethanol. ( Vodka is an example)

  4. Molasses: Molasses, a byproduct of sugar refining, is rich in sugars and can be used as a source of ethanol.

  5. Cellulosic Biomass: This includes agricultural waste, wood chips, and other non-food plant materials. Advanced processes can convert cellulose and lignocellulose into sugars, which are then fermented into ethanol.

  6. Algae: Certain types of algae can be used to produce ethanol through a process called algae fermentation.

  7. Waste Food: Ethanol can also be extracted from waste food materials through fermentation.

  8. Waste Paper: Some innovative processes can extract ethanol from waste paper and cardboard.

  9. Waste from Distilleries: Residues from other ethanol production processes can sometimes be further processed to extract additional ethanol.

  10. Industrial Waste Gases: Ethanol can be produced from industrial waste gases, though this is less common and typically involves more complex chemical processes.

It's important to note that the source of ethanol can impact its properties and potential uses. Additionally, the choice of source can have implications for sustainability, resource availability, and environmental impact. The production of ethanol from non-food sources and waste materials is often explored to minimize competition with food production and to utilize otherwise discarded resources.


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