oak vinegar
distilled, condensed smoke obtained from dried, carbonized quercus acutissima, fagaceae
 
Notes:
None found
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Category: cosmetic ingredient for skin 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: skin 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 skin conditioning
Recommendation for oak vinegar usage levels up to:
 not for fragrance use.
 
Recommendation for oak vinegar flavor usage levels up to:
 not for flavor use.
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Safety References:
ClinicalTrials.gov: search
Daily Med: search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
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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
 not found in nature
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Synonyms:
 distilled, condensed smoke obtained from dried, carbonized quercus acutissima, fagaceae
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Articles:
PubMed: Intake of black-vinegar-mash-garlic enhances salivary release of secretory IgA: A randomized, double-blind, placebo-controlled, parallel-group study.
PubMed: A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process.
PubMed: Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.
PubMed: Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches.
PubMed: Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression.
PubMed: Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
PubMed: Population dynamics of acetic acid bacteria during traditional wine vinegar production.
PubMed: Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
PubMed: Comparison of rumen microbial inhibition resulting from various essential oils isolated from relatively unpalatable plant species.
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