Category:information only not used for fragrances or flavors
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Pinova |
Foral® NC
Odor: characteristic Use: Foral® NC synthetic resin is the partial sodium resinate of the highly hydrogenated wood rosin, Foral AX resin. It is characterized by light initial color, superior color stability, thermoplasticity, and excellent tack, and may be used in many applications in which Foral AX resin excels. An added benefit of the partial sodium neutralization is an increase in softening point and glass transition temperature, which allows Foral NC to be packaged as free-flowing pastilles in easily handled bags. It is particularly suitable for food contact applications. |
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: | information only not used for fragrances or flavors |
Recommendation for resin acids and rosin acids, hydrogenated, sodium salts usage levels up to: | | not for fragrance use.
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Recommendation for resin acids and rosin acids, hydrogenated, sodium salts flavor usage levels up to: |
| not for flavor use.
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Safety References:
References:
Other Information:
FDA Indirect Additives used in Food Contact Substances: | View |
HMDB (The Human Metabolome Database): | Search |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| foral NC | | resin acids and rosin acids hydrogenated sodium salts |
Articles:
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