glycine max fiber
fiber obtained from the pulp of the soybean, glycine max (l.), fabaceae
 
Notes:
None found
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Category: cosmetic ingredient for skin conditioning
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents: Search
US Patents: Search
EU Patents: Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: skin conditioning
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Suppliers:
ADM
DEFATTED SOY FLAKES - 7B
Flavor: characteristic
7B defatted soy flakes are untoasted
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: cosmetic ingredient for skin conditioning
Recommendation for glycine max fiber usage levels up to:
 not for fragrance use.
 
Recommendation for glycine max fiber flavor usage levels up to:
 not for flavor use.
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Safety References:
None found
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References:
None found
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Other Information:
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 soybean fiber
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Synonyms:
 fiber obtained from the pulp of the soybean, glycine max (l.), fabaceae
 soja hispida fiber
 soy bean fiber (glycine max)
 soyabean fiber (glycine max)
 soybean fiber (glycine max)
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Articles:
PubMed: Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
PubMed: Sensory optimization of broken-rice based snacks fortified with protein and fiber.
PubMed: [Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
PubMed: Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
PubMed: Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
PubMed: Soy protein products: processing and use.
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