| Substance Information | |
|---|---|
| Synonyms of Substance Name | |
| CAS Number | 7727-37-9 |
| INS Number | 941 |
| IUBMB Number | NA |
| Technological Function [Category (for enzyme preparations only)] | Microbial nutrients and microbial nutrient adjuncts |
| Description | nitrogen in a liquid state at low temperature (−195.79 °C (77 K; −320 °F) boiling point at sea level). It is a colorless, low viscosity liquid |
| Functional Use |
Freezing; Cryoprotectant |
| Production Organism(for food enzymes) | NA |
| Donor Organism(for food enzymes) | NA |
| Area of Usage | |
| Area Of Utilization | |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | javascript:popup('http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemINS=941') |
| Comments | |
| JECFA Specifications | javascript:popup('http://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/details-simple/en/?ins_id=941') |
| Notes and References | |
| Other Evaluations | GMP FA used as PA; http://www.fao.org/gsfaonline/additives/details.html?id=47 |
| Special Use History | |
| Approval information | |
| Other information: | |
| There is no data! | |