LECTIN GLYCINE MAX
Soybean Flour
CAS: 68513-95-1
Molecular Formula:
LECTIN GLYCINE MAX - Names and Identifiers
LECTIN GLYCINE MAX - Physico-chemical Properties
| Appearance | Shape lyophilized powder, color Cream colored powder |
| Storage Condition | -10 to -25°C |
| Physical and Chemical Properties | EPA Chemical Substance Information Soybean pour (68513-95-1) |
LECTIN GLYCINE MAX - Risk and Safety
| Hazard Symbols | T+ - Very toxic |
| Risk Codes | R26/27/28 - Very toxic by inhalation, in contact with skin and if swallowed. R42/43 - May cause sensitization by inhalation and skin contact. |
| Safety Description | S23 - Do not breathe vapour. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 10-21 |
| HS Code | 3504001000 |
LECTIN GLYCINE MAX - Introduction
Soybean flour (SB-0.1) is a powdery substance extracted from soybeans. It is rich in protein, fiber, vitamins and minerals and other nutrients, is a common food raw materials.
Soybean powder is widely used in the food processing industry and can be used to make soy milk, tofu, dried bean curd, soy stuffing and other soy products. It can also be added to bread, biscuits, pastries and other pastry foods to improve the nutritional value and taste of food.
The method of making soybean powder is generally to filter, dry and grind the resulting slurry after washing, soaking, cooking, grinding and other processing steps, and finally obtain powdered soybean powder.
Regarding safety information, soy flour is safe under normal use and consumption. However, it should be used with caution in individual populations such as those who are allergic to soy or suffer from related diseases. When using soy flour, it is recommended to follow proper food hygiene practices and ensure proper storage and preservation conditions to avoid mildew or contamination.
Soybean powder is widely used in the food processing industry and can be used to make soy milk, tofu, dried bean curd, soy stuffing and other soy products. It can also be added to bread, biscuits, pastries and other pastry foods to improve the nutritional value and taste of food.
The method of making soybean powder is generally to filter, dry and grind the resulting slurry after washing, soaking, cooking, grinding and other processing steps, and finally obtain powdered soybean powder.
Regarding safety information, soy flour is safe under normal use and consumption. However, it should be used with caution in individual populations such as those who are allergic to soy or suffer from related diseases. When using soy flour, it is recommended to follow proper food hygiene practices and ensure proper storage and preservation conditions to avoid mildew or contamination.
Last Update：2024-04-09 20:45:29