| Name: | triticum aestivum l. flour lipids |
| CAS Number: | 84012-44-2 |
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| ECHA EC Number: | 281-689-7 |
| FDA UNII: | Search |
Category:food additive and cosmetic agents
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:
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: | | food additive and cosmetic agents |
| Recommendation for triticum aestivum flour lipids usage levels up to: | | | not for fragrance use.
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| Recommendation for triticum aestivum flour lipids flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
| | triticum aestivum l. flour lipids |
| Pubchem (sid): | 135283624 |
Other Information:
| FDA Listing of Food Additive Status: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| wheat | flour lipids | | | mixture of lipids derived from the flour of wheat, triticum aestivum l., poaceae | | | triticum vulgare flour lipids |
Articles:
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