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EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

edible beans

Supplier Sponsors

Category:natural food

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

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Physical Properties:

Appearance:	white to black solid round to oval (est)
Food Chemicals Codex Listed:	No

Organoleptic Properties:

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

BLACK BEANS - TRIPLE CLEANED DRY BEANS

Flavor: beany

Also known as turtle beans, black beans are oval shaped, shiny and black with a rich flavor that has been compared to mushrooms. They have a velvety texture and hold their shape while cooking. They are commonly paired with rice and used in thick soups or ethnic dishes, including Mexican, Caribbean and Latino.

CASA SEASONED BLACK BEANS

Flavor: characteristic

Casa Beans^®: Casa bean products are great alone or in your favorite foodservice recipes. Find great flavor, authentic taste and rich texture in our quick and easy varieties, including regular and vegetarian smooth-style and homestyle refried beans and seasoned black beans. Our Casa Beans include all the flavor you need from pouch to plate in minutes. Whether looking for a stand-alone dish or a delicious flavored base for your signature recipes, Casa Seasoned Black Beans fit the bill. Perfectly seasoned with onion, garlic, salt, and spices, they offer a great-tasting and convenient alternative to canned black beans.

DEHYDRATED WHOLE BLACK BEAN GRITS

DEHYDRATED WHOLE BLACK BEAN-10 MINUTE

DEHYDRATED WHOLE BLACK BEAN

DEHYDRATED WHOLE PINTO BEAN GRITS

DEHYDRATED WHOLE PINTO BEAN PIECES

DEHYDRATED WHOLE SMALL RED BEAN

MAYOCOBA BEANS (MEXICAN YELLOW BEANS, CANARIO BEANS)

Flavor: characteristic

Medium-sized, oval beans that are ivory-yellow in color, mild in flavor and have a buttery texture.

PINTO BEANS - TRIPLE CLEANED DRY BEANS

Flavor: characteristic

Medium sized oval beans that have beige background mottled with reddish-brown splashes of color. When cooked, their colored spots disappear and the bean becomes a pink color.

Flavor: characteristic

Medium sized oval beans that have a beige background mottled with reddish-brown splashes of color. When cooked, their colored spots disappear and the bean becomes a pink color.

SMALL RED BEANS - TRIPLE CLEANED DRY BEANS

Flavor: characteristic

Deep red in color with a mild flavor and firm texture, holding their shape when cooked

Dalian Shining Trading Co

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

Safety in Use Information:

Category:
natural food
Recommendation for edible beans usage levels up to:
	not for fragrance use.

Recommendation for edible beans flavor usage levels up to:
	not for flavor use.

Safety References:

None found

References:

None found

Other Information:

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Potential Blenders and core components note

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):note

found in nature

Synonyms:

black	bean
mayocoba	bean
navy	bean
pinto	bean
red	bean
turtle	bean

Articles:

PubMed:Host Preference of Megacopta cribraria (Hemiptera: Plataspidae) on Selected Edible Beans and Soybean.

PubMed:Adaptation of the AOAC 2011.25 integrated total dietary fiber assay to determine the dietary fiber and oligosaccharide content of dry edible beans.

PubMed:N-glycans linked to glycoproteins in edible beans (zatsu-mame): natural resources for bioactive oligosaccharides.

PubMed:HPLC profile analysis of oleanene-glucuronides in several edible beans.

PubMed:Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).

PubMed:Influence of insecticidal plant materials used during storage on sensory attributes and instrumental hardness of dry edible beans (Phaseolus vulgaris L.).

PubMed:Physicochemical and thermal properties of Phaseolus vulgaris L. var. Great Northern bean starch.

PubMed:Genetic diversity among Curtobacterium flaccumfaciens pv. flaccumfaciens populations in the American high plains.

PubMed:Stimulation of dendritic cell maturation and induction of apoptosis in leukemia cells by a heat-stable extract from azuki bean (Vigna angularis), a promising immunopotentiating food and dietary supplement for cancer prevention.

PubMed:Major phenolic compounds, antioxidant capacity and antidiabetic potential of rice bean (Vigna umbellata L.) in China.

PubMed:Enzymatic degradation of oligosaccharides in pinto bean flour.

PubMed:Total arsenic accumulation in edible pods and seeds of Phaseolus vulgaris.

PubMed:Perspective on recent developments on sulfur-containing agents and hydrogen sulfide signaling.

PubMed:Methylarsonic and dimethylarsinic acids toxicity and total arsenic accumulation in edible bush beans, Phaseolus vulgaris.

PubMed:Wisteria toxicity.

PubMed:Fixed effect genetic analysis of a diallel cross in dry beans (Phaseolus vulgaris L.).

PubMed:Survey of some Actinomycetales for alpha-galactosidase activity.

Notes:

None found

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