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Category: used in place of fats and oils
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow to amber waxy solid (est) |
| Assay: | 87.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 16.00 to 71.00 °C. @ 760.00 mm Hg
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| Soluble in: |
| | hexane | | | cyclohexane | | | acetone | | | ether | | | tetrahydrofuran | | | liquid triglyceride oils |
| Insoluble in: |
| | water |
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: |
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Not determined
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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: | used in place of fats and oils |
| Recommendation for salatrim usage levels up to: | | | not for fragrance use.
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| Recommendation for salatrim flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
Articles:
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