| Substance Information | |
|---|---|
| Synonyms of Substance Name | |
| CAS Number | |
| INS Number | |
| IUBMB Number | |
| Technological Function [Category (for enzyme preparations only)] | Antifoam Agents |
| Description | |
| Functional Use | |
| Production Organism(for food enzymes) | |
| Donor Organism(for food enzymes) | |
| Area of Usage | |
| Area Of Utilization | Beer Fats and oils Vegetable protein,Juice makin |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | 57 Fats and Oils CCFAC 22 CCFA 41 JECFA 69 CCFA 44 |
| Interaction with food | |
| Residues (mg/kg) (less than) | 10 (Frying/deep frying purposes only) 10 |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | yes |
| Comments | Evaluated as antifoaming agent, anticaking agent ADI of 0-1.5 |
| JECFA Specifications | yes |
| Notes and References | |
| Other Evaluations | |
| Special Use History | |
| Approval information | |
| Other information: | |
| There is no data! | |