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Category: crystallization inhibitors, release agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
unreported-rat LD > 15000 mg/kg
FAO Nutrition Meetings Report Series. Vol. 46A, Pg. 155, 1969.
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | crystallization inhibitors, release agents |
| Recommendation for oxystearin usage levels up to: | | | not for fragrance use.
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| Recommendation for oxystearin flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| HMDB (The Human Metabolome Database): | Search |
| FooDB: | FDB010005 |
| FDA Listing of Food Additive Status: | View |
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| oxidized | glyceride | | | glycerides oxidized |
Articles:
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