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Category:frozen desserts
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: | | frozen desserts |
| Recommendation for whey protein concentrate usage levels up to: | | | not for fragrance use.
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| Recommendation for whey protein concentrate 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 Listing of Food Additive Status: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | agri-mark whey protein concentrate 80 | | | carbelac whey protein concentrates | | | colostral whey protein concentrate |
Articles:
| PubMed:The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. |
| PubMed:The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. |
| PubMed:Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. |
| PubMed:Cold enzymatic bleaching of fluid whey. |
| PubMed:Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. |
| PubMed:Alternative bleaching methods for Cheddar cheese whey. |
| PubMed:Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. |
| PubMed:The use of lactoperoxidase for the bleaching of fluid whey. |
| PubMed:Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. |
| PubMed:Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. |
| PubMed:Qualitative comparison of blackcurrant and blackcurrant--whey beverages. |
| PubMed:Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. |
| PubMed:Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings. |
| PubMed:The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. |
| PubMed:The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate. |
| PubMed:Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. |
| PubMed:The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. |
| PubMed:Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates. |
| PubMed:The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. |
| PubMed:Characterization of dried whey protein concentrate and isolate flavor. |
| PubMed:Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate. |
| PubMed:Antibotulinal activity of process cheese ingredients. |
| PubMed:Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure. |
| PubMed:A review of the interactions between milk proteins and dairy flavor compounds. |
| PubMed:Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. |
| PubMed:Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins. |
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