hydrolyzed egg protein
 
Notes:
Protein hydrolyzates, egg. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of egg composed primarily of amino acids, peptides and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin
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CAS Number: 91079-86-6 
ECHA EC Number: 293-476-6
Category: cosmetic ingredient for hair conditioning
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Assay: 95.00 to 100.00 % 
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: hair conditioning
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Suppliers:
 None found
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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 hair conditioning
Recommendation for hydrolyzed egg protein usage levels up to:
 not for fragrance use.
 
Recommendation for hydrolyzed egg protein flavor usage levels up to:
 not for flavor use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Safety of egg membrane hydrolysate as a novel food pursuant to Regulation (EU) 2015/2283
View page or View pdf
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
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References:
Pubchem (cas): 91079-86-6
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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
 not found in nature
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Synonyms:
hydrolyzed egg protein
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Articles:
 None found yet.
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