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Category: emulsifiers
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:
| HallStar |
| OLIVEM® 700
Odor: characteristic Use: This HallStar Italia stabilizing and structuring agent enriches the texture and enhances the viscosity of formulations. It works as co-emulsifier, improving the stability of O/W emulsions, and is a versatile sensorial modifier, providing a unique smooth and soft skin after feel. At 20°C, it is a white, waxy solid in flake form (melting point 60 - 65°C). The recommended use levels are 1 - 5% as a co-emulsifier, 1 - 3% as a functional lipid, and 1 - 2% as a sensorial modifier. |
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: | emulsifiers |
| Recommendation for peg-4 olivate usage levels up to: | | | not for fragrance use.
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| Recommendation for peg-4 olivate flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
| HMDB (The Human Metabolome Database): | Search |
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | fatty acids olive oil ethoxylated (4 mol EO average molar ratio) | | | fatty acids, olive oil, ethoxylated (4 mol EO average molar ratio) | | | polyethylene glycol (4) olivate | | | polyoxyethylene (4) olivate |
Articles:
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