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Category:antioxidants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
| Melting Point: | 85.00 to 90.00 °C. @ 760.00 mm Hg
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| Soluble in: |
| | fats |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
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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: |
oral-guinea pig LD50 1120 mg/kg
Advances in Food Research. Vol. 3, Pg. 197, 1951.
intraperitoneal-mouse LD50 > 2000 mg/kg
Advances in Food Research. Vol. 3, Pg. 197, 1951.
oral-mouse LD50 > 2000 mg/kg
Advances in Food Research. Vol. 3, Pg. 197, 1951.
oral-rat LD50 > 5000 mg/kg
SKIN AND APPENDAGES (SKIN): HAIR: OTHER
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.
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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: | | antioxidants |
| Recommendation for guaiac gum usage levels up to: | | | not for fragrance use.
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| Recommendation for guaiac gum flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| Export Tariff Code: | 1301.90.9090 |
| FDA Listing of Food Additive Status: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | guaiac | | | guaiac resin | | | guaiacum (resin) | | | guaiacum spp. | | | gum guaiac | | | gum guaiacum | | | resin guaiac |
Articles:
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