Category:abrasives, skin conditioning
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Food Chemicals Codex Listed: | No |
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
ADM |
SOYBEAN HULLS AS FED
Flavor: characteristic Soybean hulls provide an excellent, highly available source of fiber, energy, minerals, and protein. They are very palatable, and their low lignin content makes them highly digestible to livestock. Beef and dairy cattle, swine, poultry, aquaculture, and pet food rations can benefit from the consistent inclusion of soy hulls, available in loose or pellet form. |
ADM |
SOYBEAN HULLS DRY MATTER
Flavor: characteristic Soybean hulls provide an excellent, highly available source of fiber, energy, minerals, and protein. They are very palatable, and their low lignin content makes them highly digestible to livestock. Beef and dairy cattle, swine, poultry, aquaculture, and pet food rations can benefit from the consistent inclusion of soy hulls, available in loose or pellet form. |
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: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | abrasives, skin conditioning |
Recommendation for glycine soja hull usage levels up to: | | not for fragrance use.
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Recommendation for glycine soja hull flavor usage levels up to: |
| not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| outer covering of the soybean, glycine soja, leguminosae | wild | soy bean hull | wild | soybean hull |
Articles:
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