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

vegetable oil fatty acids
mixed vegetable oil acids

Supplier Sponsors

CAS Number: 61788-66-7
Other(deleted CASRN):8034-59-1
ECHA EC Number:262-994-4
FDA UNII: Search
Category:natural substances and extractives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
FDA Mainterm (IAUFC):61788-66-7 ; VEGETABLE OIL FATTY ACIDS
 
Physical Properties:
Food Chemicals Codex Listed: No
Soluble in:
 water, 0.006495 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Fatty acids, vegetable-oil 95%
Changsha Organic Herb
Saw Palmetto Extract Fatty Acid
Kerry
Nutrivie™ Omega 153
Flavor: characteristic
Nutrivie™ Omega 153 contains 55% vegetable oil, providing a concentrated fat source. It has a 1:5 omega 3: omega 6 ratio and contains 3% linolenic acid.
 
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 substances and extractives
Recommendation for vegetable oil fatty acids usage levels up to:
 not for fragrance use.
 
Recommendation for vegetable oil fatty acids flavor usage levels up to:
 not for flavor use.
 
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):61788-66-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0061788667
 
References:
Canada Domestic Sub. List:61788-66-7
Pubchem (sid):135287490
 
Other Information:
FDA Indirect Additives used in Food Contact Substances:View
HMDB (The Human Metabolome Database):Search
VCF-Online:VCF Volatile Compounds in Food
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 fatty acids vegetable-oil
 fatty acids, vegetable-oil
 mixed vegetable oil acids
 

Articles:

PubMed:Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.
PubMed:Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.
PubMed:Covalent attachment of lipases on glyoxyl-agarose beads: application in fruit flavor and biodiesel synthesis.
PubMed:Quality evaluation of noble mixed oil blended with palm and canola oil.
PubMed:Palatability and stability of shortbread made with low saturated fat content.
PubMed:Comprehensive profiling and marker identification in non-volatile citrus oil residues by mass spectrometry and nuclear magnetic resonance.
PubMed:Chemistry, technology, and nutraceutical functions of celery (Apium graveolens L.): an overview.
PubMed:Enrichment of functional properties of ice cream with pomegranate by-products.
PubMed:Advances in fruit aroma volatile research.
PubMed:Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil.
PubMed:The chemical composition and the content of volatile oil: potential factors that can contribute to the oxidative stability of Nigella sativa L. crude oil.
PubMed:Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil.
PubMed:Omega-3 fatty acids affected human perception of ground beef negatively.
PubMed:Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits.
PubMed:Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
PubMed:Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.
PubMed:Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
PubMed:Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.
PubMed:High-temperature natural antioxidant improves soy oil for frying.
PubMed:[Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents].
PubMed:Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
PubMed:[Fatty acids profile and microstructure of avocado puree after microwave heating].
PubMed:A novel photometric method for evaluation of the oxidative stability of virgin olive oils.
PubMed:Physiological, biochemical and molecular changes occurring during olive development and ripening.
PubMed:The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
PubMed:Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed:CD36 gene deletion reduces fat preference and intake but not post-oral fat conditioning in mice.
PubMed:Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation.
PubMed:Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.
PubMed:Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
PubMed:Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
PubMed:Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.
PubMed:Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil.
PubMed:Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing.
PubMed:Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.
PubMed:Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed:Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.
PubMed:A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.
PubMed:The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
PubMed:Flavor production from edible oils and their constituents by Penicillium corylophilum.
PubMed:High-oleic and high-stearic cottonseed oils: nutritionally improved cooking oils developed using gene silencing.
PubMed:Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts.
PubMed:Influence of two dietary fats on the composition of emu oil and meat.
PubMed:Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose.
PubMed:Orosensory factors in the ingestion of corn oil/sucrose mixtures by the rat.
PubMed:Synthesis and estimation of calorific value of a structured lipid-potential reduced calorie fat.
PubMed:Rhamnose lipids--biosynthesis, microbial production and application potential.
PubMed:Storage stability of screwpress-extracted oils and residual meals from CELSS candidate oilseed crops.
PubMed:Developmental and growth temperature regulation of two different microsomal omega-6 desaturase genes in soybeans.
PubMed:Genetic engineering of foods to reduce the risk of heart disease and cancer.
PubMed:Yeast breads containing oils varied in fatty acid composition: effects on sensory panel acceptability.
PubMed:Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
PubMed:Incorporation of different types of n-3 fatty acids into tissue lipids of poultry.
PubMed:Ginger--chemistry, technology, and quality evaluation: part 1.
PubMed:Iso-linoleic acids responsible for the formation of the hardening flavor.
 
Notes:
None found
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