DOCSLIB.ORG

Sodium Levulinate As Used in Cosmetics

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sodium Levulinate As Used in Cosmetics Safety Assessment of Levulinic Acid and Sodium Levulinate as Used in Cosmetics Status: Draft Report for Panel Review Release Date: August 21, 2020 Panel Meeting Date: September 14-15, 2020 The Expert Panel for Cosmetic Ingredient Safety members are: Chair, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D.; Lisa A. Peterson, Ph.D.; Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The Cosmetic Ingredient Review (CIR) Executive Director is Bart Heldreth, Ph.D. This safety assessment was prepared by Preethi S. Raj, M.Sc., Senior Scientific Analyst/Writer, CIR. © Cosmetic Ingredient Review 1620 L Street, NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Distributed for Comment Only -- Do Not Cite or Quote Commitment & Credibility since 1976 Memorandum To: Expert Panel for Cosmetic Ingredient Safety Members and Liaisons From: Preethi S. Raj, M.Sc. Senior Scientific Analyst, CIR Date: August 21, 2020 Subject: Safety Assessment of Levulinic Acid and Sodium Levulinate as Used in Cosmetics Enclosed is the draft report of the Safety Assessment of Levulinic Acid and Sodium Levulinate as Used in Cosmetics (identified as levaci092020rep in the pdf). This is the first time the Panel is seeing a safety assessment of these cosmetic ingredients. A Scientific Literature Review (SLR) was announced on February 21, 2020. Following the announcement of the SLR, two human repeat insult patch tests for Sodium Levulinate were received, and have been included in this report (levaci092020data2): • Essex Testing Clinic, Inc. (2016) Clinical safety evaluation repeated insult patch test of a product containing 0.4011% Sodium Levulinate • Essex Testing Clinic, Inc. (2016) Clinical safety evaluation repeated insult patch test of a product containing 0.57% Sodium Levulinate Comments on the SLR (levaci092020pcpc) that were received from the Council have been addressed. Also included in this package, for your review, are a flow chart (levaci092020flow), literature search strategy (levaci092020strat), ingredient data profile (levaci092020prof), ingredient history (levaci092020hist), 2020 FDA VCRP data (levaci092020FDA), and 2019 concentration of use data (levaci092020data1). After reviewing these documents, if the available data are deemed sufficient to make a determination of safety, the Panel should issue a Tentative Report with a safe as used, safe with qualifications, or unsafe conclusion, and Discussion items should be identified. If the available data are insufficient, the Panel should issue an Insufficient Data Announcement (IDA), specifying the data needs therein. __________________________________________________________________________________________ 1620 L Street, NW Suite 1200, Washington, DC 20036 (Main) 202-331-0651 (Fax) 202-331-0088 (email) [email protected] (website) www.cir-safety.org Distributed for Comment Only -- Do Not Cite or Quote SAFETY ASSESSMENT FLOW CHART INGREDIENT/FAMILY ___Levulinic Acid & Sodium Levulinate ______________________ MEETING ___September 2020 ___________________________________________________ Public Comment CIR Expert Panel Report Status Priority List INGREDIENT PRIORITY LIST SLR February 21, 2020 DRAFT REPORT Sept 2020 Draft Report 60-day public comment period Table Table IDA TR IDA Notice IDA DRAFT TENTATIVE REPORT Draft TR Table Table Tentative Report Issue TR Draft FR DRAFT FINAL REPORT 60-day Public comment period Table Table Different Conclusion Issue PUBLISH Final Report FR Distributed for Comment Only -- Do Not Cite or Quote CIR History of: Levulinic Acid and Sodium Levulinate January 2019 -Concentration of use data submitted by Council January 2020 -FDA frequency of use data obtained February 2020 -Levulinic Acid and Sodium Levulinate SLR posted on the CIR website Data received: March 2, 2020: Two HRIPTs for 0.4011% and 0.57% Sodium Levulinate September 2020 -A Draft Report is being presented to the Panel. Distributed for Comment Only -- Do Not Cite or Quote Levulinic Acid and Sodium Levulinate Data Profile* – September 14-15th, 2020 – Writer, Preethi Raj Repeated Dermal Dermal Ocular Clinical Toxicokinetics Acute Tox DART Genotox Carci Dose Tox Irritation Sensitization Irritation Studies ow Mfg Mfg ro /log K n Vit Reported Use Method of Impurities log P Dermal Penetration ADME Dermal Oral Inhalation Dermal Oral Inhalation Dermal Oral I VivoIn Dermal Oral VitroIn Animal Human VitroIn Animal Human Phototoxicity VitroIn Animal Retrospective/ Multicenter Case Reports Levulinic Acid X X X X X X X X X X X X X X X Sodium Levulinate X X X X X * “X” indicates that data were available in a category for the ingredient 1 Distributed for Comment Only -- Do Not Cite or Quote [Levulinic Acid and Sodium Levulinate] Ingredient CAS # InfoB PubMed TOXNET FDA EU ECHA IUCLID SIDS ECETOC HPVIS NICNAS NTIS NTP WHO FAO NIOSH FEMA Web Levulinic Acid; 123-76-2 * * * NR NR NR * * NR NR NR 4-oxovaleric acid Sodium 19856-23-6 * * NR NR NR NR NR NR NR NR NR NR NR NR NR Levulinate; Sodium 4- oxovalerate NR – not reported or available - data is available *- in database, but data is not available or relevant total # useful/total # of hits Search Strategy [document search strategy used for SciFinder, PubMed, and Toxnet - total # useful/ total number of hits ] Sodium Levulinate – 2/6 Levulinic Acid – 3/926 "123-76-2" AND toxicity – 1/7 "19856-23-6" - 4/346 (((levulinic acid) OR "123-76-2") AND oral toxicity) - 0/1 (((levulinic acid) OR "123-76-2") AND chemical structure) – 3/432 (((levulinic acid) OR "123-76-2") AND manufacturing) – 0/4 (((levulinic acid) OR "123-76-2") AND impurities) – 1/6 ((((levulinic acid) OR "123-76-2") AND toxicokinetics)) - 3/25 ((((levulinic acid) OR "123-76-2") AND dermal penetration)) - 0/0 ((((levulinic acid) OR "123-76-2") AND inhalation)) -0/2 ((((levulinic acid) OR "123-76-2") AND acute toxicity)) – 0/2 ((((levulinic acid) OR "123-76-2") AND short term toxicity)) - 0/0 ((((levulinic acid) OR "123-76-2") AND subchronic toxicity)) – 0/0 ((((levulinic acid) OR "123-76-2") AND chronic toxicity)) – 0/2 ((((levulinic acid) OR "123-76-2") AND developmental toxicity)) – 0/2 ((((levulinic acid) OR "123-76-2") AND reproductive toxicity)) – 0/1 ((((levulinic acid) OR "123-76-2") AND cancer)) -0/87 ((((levulinic acid) OR "123-76-2") AND mutagenicity)) – 1/1 ((((levulinic acid) OR "123-76-2") AND genotoxicity)) – 0/0 ((((levulinic acid) OR "123-76-2") AND cytotoxicity)) – 0/8 ((((levulinic acid) OR "123-76-2") AND dermal irritation)) – 0/0 ((((levulinic acid) OR "123-76-2") AND dermal sensitization)) – 0/0 ((((levulinic acid) OR "123-76-2") AND phototoxicity)) – 1/2 ((((levulinic acid) OR "123-76-2") AND ocular irritation)) – 0/0 ((((levulinic acid) OR "123-76-2") AND mucous membrane irritation)) – 0/0 ((((levulinic acid) OR "123-76-2") AND case reports)) -0/22 Distributed for Comment Only -- Do Not Cite or Quote ((((levulinic acid) OR "123-76-2") AND adverse events)) – 1/1 ((((levulinic acid) OR "123-76-2") AND epidemiology)) – 0/4 General Search Levulinic acid cosmetic use Sodium Levulinate cosmetic use Typical Search Terms . INCI names . CAS numbers . chemical/technical names: o Levulinic Acid: . 3-Acetylpropionic Acid – 0/2,952,706 . 4-Ketovaleric Acid-0/2 . 4-Oxopentanoic Acid [AND toxicity] – 0/6 . 4-Oxovaleric Acid -1/2 . Pentanoic Acid, 4-Oxo-2/30 o Sodium Levulinate: . Pentanoic Acid, 4-oxo-, Sodium Salt – 0/0 . additional terms will be used as appropriate LINKS Search Engines . Pubmed (- http://www.ncbi.nlm.nih.gov/pubmed) . Toxnet (https://toxnet.nlm.nih.gov/); (includes Toxline; HSDB; ChemIDPlus; DART; IRIS; CCRIS; CPDB; GENE-TOX) appropriate qualifiers are used as necessary search results are reviewed to identify relevant documents Pertinent Websites . wINCI - http://webdictionary.personalcarecouncil.org . FDA databases http://www.ecfr.gov/cgi-bin/ECFR?page=browse . FDA search databases: http://www.fda.gov/ForIndustry/FDABasicsforIndustry/ucm234631.htm;, . EAFUS: http://www.accessdata.fda.gov/scripts/fcn/fcnnavigation.cfm?rpt=eafuslisting&displayall=true . GRAS listing: http://www.fda.gov/food/ingredientspackaginglabeling/gras/default.htm . SCOGS database: http://www.fda.gov/food/ingredientspackaginglabeling/gras/scogs/ucm2006852.htm . Indirect Food Additives: http://www.accessdata.fda.gov/scripts/fdcc/?set=IndirectAdditives . Drug Approvals and Database: http://www.fda.gov/Drugs/InformationOnDrugs/default.htm Distributed for Comment Only -- Do Not Cite or Quote . http://www.fda.gov/downloads/AboutFDA/CentersOffices/CDER/UCM135688.pdf . FDA Orange Book: https://www.fda.gov/Drugs/InformationOnDrugs/ucm129662.htm . OTC ingredient list: https://www.fda.gov/downloads/aboutfda/centersoffices/officeofmedicalproductsandtobacco/cder/ucm135688.pdf . (inactive ingredients approved for drugs: http://www.accessdata.fda.gov/scripts/cder/iig/ . HPVIS (EPA High-Production Volume Info Systems) - https://ofmext.epa.gov/hpvis/HPVISlogon . NIOSH (National Institute for Occupational Safety and Health) - http://www.cdc.gov/niosh/ . NTIS (National Technical Information Service) - http://www.ntis.gov/ . NTP (National Toxicology Program ) - http://ntp.niehs.nih.gov/ . Office of Dietary Supplements https://ods.od.nih.gov/ . FEMA (Flavor & Extract Manufacturers Association) - http://www.femaflavor.org/search/apachesolr_search/ . EU CosIng database: http://ec.europa.eu/growth/tools-databases/cosing/ . ECHA (European Chemicals Agency – REACH
Load more

Recommended publications
  • PRODUCTION of ETHYL LEVULINATE VIA ESTERIFICATION REACTION of LEVULINIC ACID in the PRESENCE of Zro2 BASED CATALYST
    Malaysian Journal of Analytical Sciences, Vol 23 No 1 (2019): 45 - 51 DOI: https://doi.org/10.17576/mjas-2019-2301-06 MALAYSIAN JOURNAL OF ANALYTICAL SCIENCES ISSN 1394 - 2506 Published by The Malaysian Analytical Sciences Society PRODUCTION OF ETHYL LEVULINATE VIA ESTERIFICATION REACTION OF LEVULINIC ACID IN THE PRESENCE OF ZrO2 BASED CATALYST (Penghasilan Etil Levulinat Melalui Pengesteran Asid Levulinik dengan Kehadiran Mangkin Berasaskan ZrO2) Dorairaaj Sivasubramaniam1, Nor Aishah Saidina Amin1*, Khairuddin Ahmad1, Nur Aainaa Syahirah Ramli2 1Chemical Reaction Engineering Group (CREG), Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81300 Skudai, Johor, Malaysia 2Advanced Oleochemical Technology Division, Malaysian Palm Oil Board (MPOB), 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia *Corresponding author: [email protected] Received: 13 April 2017; Accepted: 17 April 2018 Abstract Ethyl levulinate is widely used as a fuel additive, flavor or fragrance and as a component of fuel blending. This study focused on the production of ethyl levulinate from levulinic acid via esterification reaction in the presence of HPW/ZrO2.The catalyst was prepared using the wet impregnation method, characterized by using FTIR, BET and NH3-TPD and screened based on 20%, 40% and 60% HPW/ZrO2. The 40% HPW/ZrO2 catalyst exhibited the highest catalytic performance during the parameter screening stage which included catalyst loading (0.25‒1.25g) and volume ratio of levulinic acid to ethanol (1:4 – 1:8). The highest ethyl levulinate yield of 99% corresponded to a catalyst loading of 0.5 g and volume ratio of levulinic acid to ethanol of 1:5 with reaction conditions at 150 °C for 3 hours.
    [Show full text]
  • Sodium Diacetate
    Technical Data Sheet Ref.: 2019_12v09 Sodium Diacetate Stability Description SodiumDiacetate is stable for 3 years from Sodium Diacetate is available as a free date of production. Physical stability and flowing white crystal, containing appearance may change before the end of approximately equimolar amounts of shelf-life if not stored single-stacked in Sodium Acetate and acetic acid. closed original packaging, dry and at room temperature. PRODUCT PROPERTIES Handling Product is classified as irritant. Always Product name Sodium Diacetate check the Safety Data Sheet and label Formula CH3COONaCH3COOH before using the product. Molecular weight 142.08 g/mol CAS No. 126-96-5 Packaging EINECS No. 2048149 Sodium Diacetate crystal is packed in 900 kg big bags. HS code US 2915.29.5000 HS code EU 2915.29.00 Safety precautions Please see the Safety Data Sheet before handling the material. Product grades Sodium Diacetate has a free acetic acid content of 40% - 43%. Application Sodium Diacetate is used in haemodialysis. The product is also used in other applications where it is advantageous to use a solid source of free acetic acid, e.g. for safer handling and reduced transportation costs. Warranty. This information herein is offered as a guide and is believed to be accurate and reliable as of the date of the printing. The values given are not to be considered as a warranty and they are subject to change without prior notice. For additional information regarding our products or for information concerning current specifications, please contact our Technical Service. Niacet Corporation www.niacet.com Niacet b.v. 400, 47th Street P.O.
    [Show full text]
  • No. 747 for Calcium Lactate in Potato and Vegetable Snacks and Sweetened Crackers
    GRAS Notice (GRN) No. 747 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm Exponent 11 50 Connecticut Ave., NW EXponenr Suite 11 00 Washington, DC 20036 telephone 202-772-4900 facsim ile 202-772-4979 www.exponent.com November 14, 2017 Office ofFood Additive Safety (HFS-200) Center for Food Safety and Applied Nutrition Food and Drug Administration 500 l Campus Drive College Park, MD 20740 Subject: GRAS Notification for the Use of Calcium Lactate in Potato and Vegetable Snacks and Sweetened Crackers Project No. 1607280.000 Dear Sir/Madam: In accordance with 2 1 CFR part 170, subpart E, PepsiCo, hereby provides a notice of a claim that the food ingredient described in the enclosed notification document is excluded from the premarket approval requirement ofthe Federal Food, Drug, and Cosmetic Act because the notifier has concluded such use to be generally recognized as safe (GRAS), based on scientific procedures. One paper copy of the notification is provided as required; we also have provided a copy ofthe notification on the enclosed CD-ROM. Ifyou have any questions or require additional information, please do not hesitate to contact me at 202-772-4915, or [email protected]. Sincerely, (b) (6) Nga Tran, DrPH, MPH Principal Scientist ~~©~U~~~ 1607280.000- 04 16 NOV 16 20'7 000001 OFFICE OF FOOD A001TlVE SAFEi'Y ( GRAS Conclusion for the Use of Calcium Lactate in Potato and Vegetable Snacks and Sweetened Crackers SUBMITTED BY: PepsiCo, Inc 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Nga Tran Principal Scientist Exponent, Inc.
    [Show full text]
  • Effects of Sodium Citrate Plus Sodium Diacetate and Buffered Vinegar on Escherichia Coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef
    359 Journal of Food Protection, Vol. 74, No. 3, 2011, Pages 359–364 doi:10.4315/0362-028X.JFP-10-294 Copyright G, International Association for Food Protection Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef AMUDHAN PONRAJAN,1,2 MARK A. HARRISON,1 JACOB R. SEGERS,2 BRADLEY K. LOWE,2 RUSSELL O. MCKEITH,2 T. DEAN PRINGLE,2 KARINA G. MARTINO,1 JAKE H. MULLIGAN,1 AND ALEXANDER M. STELZLENI2* Downloaded from http://meridian.allenpress.com/jfp/article-pdf/74/3/359/1685103/0362-028x_jfp-10-294.pdf by guest on 01 October 2021 1Department of Food Science and Technology and 2Department of Animal and Dairy Sciences, University of Georgia, Athens, Georgia 30602, USA MS 10-294: Received 15 July 2010/Accepted 4 December 2010 ABSTRACT The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.4% sodium tripolyphosphate as the control (CNT); (ii) CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SCzD); or (iii) CNT with 2% buffered vinegar (VIN) in the final product. For the E. coli challenge, muscles were surface inoculated to target 6 log CFU/cm2. After injection and 10 days of storage in a vacuum package (4uC), one half of each muscle was sampled raw and the other half was cooked to an internal temperature of 60uC with a 12-min hold.
    [Show full text]
  • Valerolactone Using Polymer-Based Metal-Containing Catalysts, Chemical Engineering Transactions, 61, 895-900 DOI:10.3303/CET1761147 896
    895 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 61, 2017 The Italian Association of Chemical Engineering Online at www.aidic.it/cet Guest Editors: Petar S Varbanov, Rongxin Su, Hon Loong Lam, Xia Liu, Jiří J Klemeš Copyright © 2017, AIDIC Servizi S.r.l. ISBN 978-88-95608-51-8; ISSN 2283-9216 DOI: 10.3303/CET1761147 Hydrogenation of Biomass-Derived Levulinic Acid to Gamma- Valerolactone Using Polymer-Based Metal-Containing Catalysts Linda Zh. Nikoshvili*, Igor I. Protsenko, Dialia A. Abusuek, Anna O. Zaykovskaya, Alexey V. Bykov, Valentina G. Matveeva, Esther M. Sulman Tver Technical University, A.Nikitina str. 22, 170026, Tver, Russian Federation [email protected] Nowadays the development of effective catalytic systems of selective hydrogenation of levulinic acid (LA) to gamma -valerolactone (GVL) is of high importance. However, there is a lack of data concerning the use of polymer -based catalyst in this process. The possibility to use of Ru-containing catalysts on the basis of hypercrosslinked polystyrene (HPS) in hydrogenation of LA to GVL is discussed. Catalyst 5%-Ru/HPS is shown to be highly active and selective in hydrogenation of LA in aqueous medium (yield of GVL more than 99%) at mild reaction conditions (90 °C, 2 MPa of hydrogen partial pressure) and the absence of co-catalysts. 1. Introduction Global petro-chemical market faces increasing competition and a dependency on external sources, and is under considerable cost and ecological pressure. Biomass has received considerable attention as a sustainable feedstock that can replace diminishing fossil fuels for the production of energy, especially for the transportation sector.
    [Show full text]
  • Safety Assessment of Levulinic Acid and Sodium Levulinate As Used in Cosmetics
    Safety Assessment of Levulinic Acid and Sodium Levulinate as Used in Cosmetics Status: Draft Tentative Report for Panel Review Release Date: February 16, 2021 Panel Meeting Date: March 11-12, 2021 The Expert Panel for Cosmetic Ingredient Safety members are: Chair, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; David E. Cohen, M.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; Lisa A. Peterson, Ph.D.; Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. Previous Panel member involved in this assessment: James G. Marks, Jr., M.D. The Cosmetic Ingredient Review (CIR) Executive Director is Bart Heldreth, Ph.D. This safety assessment was prepared by Preethi S. Raj, M.Sc., Senior Scientific Analyst/Writer, CIR. © Cosmetic Ingredient Review 1620 L Street, NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Distributed for Comment Only -- Do Not Cite or Quote Commitment & Credibility since 1976 Memorandum To: Expert Panel for Cosmetic Ingredient Safety Members and Liaisons From: Preethi S. Raj, M.Sc. Senior Scientific Analyst/Writer, CIR Date: February 16, 2021 Subject: Safety Assessment of Levulinic Acid and Sodium Levulinate as Used in Cosmetics Enclosed is the Draft Tentative Report of the Safety Assessment of Levulinic Acid and Sodium Levulinate as Used in Cosmetics (identified as levaci032021rep in the pdf). This is the second time the Panel is seeing a safety assessment of these cosmetic ingredients. At the September 2020 Panel Meeting, the Panel issued an Insufficient Data Announcement (IDA), and the following data were requested.
    [Show full text]
  • Shale Gas and Groundwater Quality
    Shale Gas and Groundwater Quality A literature review on fate and effects of added chemicals Alette Langenhoff 1202141-008 © Deltares, 2011 1202141-008-ZWS-0001, 28 December 2011, final Contents 1 Introduction 1 2 The process of fracturing or fracking 5 3 The use of chemicals 7 4 Polyacrylamide 8 4.1 Aerobic degradation of polyacrylamide 8 4.2 Anaerobic degradation 10 4.3 Chemical or physical removal 10 4.4 Conclusion on removal of polyacrylamide 10 5 Glutaraldehyde 12 5.1 Biocide 12 5.2 Biodegradation 12 5.3 Chemical inactivation of glutaraldehyde 13 6 Conclusions 14 7 References 15 Appendices 17 Appendices A Chemicals identified in hydraulic fracturing fluid and flowback/produced water (EPA, 2011). A-1 B Fracturing fluid ingredients and common uses (Europe Unconventional Gas 2011) B-1 C Properties of Polyacrylamide (source: Wikipedia) C-1 D Properties of Glutaraldehyde (source: Wikipedia) D-1 Shale Gas and Groundwater Quality i 1202141-008-ZWS-0001, 28 December 2011, final 1 Introduction Shale gas is a so-called unconventional sources of natural gas, and is one of the most rapidly expanding trends in onshore domestic oil and gas exploration and production today (Fig. 1 and 2). Shale gas is present in hydrocarbon rich shale formations. Shallow gas is commonly defined as gas occurrences in unconsolidated sediments of Tertiary age (often down to depths of 1000 m below surface). The occurrences are positively associated with thick Neogene sediments and are often trapped in anticlinal structures associated with rising salt domes (Muntendam-Bos et al, 2009). Shale has low matrix permeability, so gas production in commercial quantities requires fractures to provide permeability.
    [Show full text]
  • Gasket Chemical Services Guide
    Gasket Chemical Services Guide Revision: GSG-100 6490 Rev.(AA) • The information contained herein is general in nature and recommendations are valid only for Victaulic compounds. • Gasket compatibility is dependent upon a number of factors. Suitability for a particular application must be determined by a competent individual familiar with system-specific conditions. • Victaulic offers no warranties, expressed or implied, of a product in any application. Contact your Victaulic sales representative to ensure the best gasket is selected for a particular service. Failure to follow these instructions could cause system failure, resulting in serious personal injury and property damage. Rating Code Key 1 Most Applications 2 Limited Applications 3 Restricted Applications (Nitrile) (EPDM) Grade E (Silicone) GRADE L GRADE T GRADE A GRADE V GRADE O GRADE M (Neoprene) GRADE M2 --- Insufficient Data (White Nitrile) GRADE CHP-2 (Epichlorohydrin) (Fluoroelastomer) (Fluoroelastomer) (Halogenated Butyl) (Hydrogenated Nitrile) Chemical GRADE ST / H Abietic Acid --- --- --- --- --- --- --- --- --- --- Acetaldehyde 2 3 3 3 3 --- --- 2 --- 3 Acetamide 1 1 1 1 2 --- --- 2 --- 3 Acetanilide 1 3 3 3 1 --- --- 2 --- 3 Acetic Acid, 30% 1 2 2 2 1 --- 2 1 2 3 Acetic Acid, 5% 1 2 2 2 1 --- 2 1 1 3 Acetic Acid, Glacial 1 3 3 3 3 --- 3 2 3 3 Acetic Acid, Hot, High Pressure 3 3 3 3 3 --- 3 3 3 3 Acetic Anhydride 2 3 3 3 2 --- 3 3 --- 3 Acetoacetic Acid 1 3 3 3 1 --- --- 2 --- 3 Acetone 1 3 3 3 3 --- 3 3 3 3 Acetone Cyanohydrin 1 3 3 3 1 --- --- 2 --- 3 Acetonitrile 1 3 3 3 1 --- --- --- --- 3 Acetophenetidine 3 2 2 2 3 --- --- --- --- 1 Acetophenone 1 3 3 3 3 --- 3 3 --- 3 Acetotoluidide 3 2 2 2 3 --- --- --- --- 1 Acetyl Acetone 1 3 3 3 3 --- 3 3 --- 3 The data and recommendations presented are based upon the best information available resulting from a combination of Victaulic's field experience, laboratory testing and recommendations supplied by prime producers of basic copolymer materials.
    [Show full text]
  • Milk Allergy
    Allergic reactions Allergic reactions are severe adverse reactions that occur when the body’s immune system overreacts to a particular allergen.These reactions may be caused by food, insect stings, latex, medications and other substances. In Canada, the nine priority food allergens Milk are peanuts, tree nuts, sesame seeds, milk, eggs, seafood (fish, crustaceans and shellfish), soy, wheat One of the nine most and sulphites (a food additive). common food allergens What are the symptoms of an allergic reaction? When someone comes in contact with an allergen, the symptoms of a reaction may develop quickly and rapidly progress from mild to severe. The most severe form of an allergic reaction is called anaphylaxis. Symptoms can include breathing difficulties, a drop in blood pressure or shock, which may result in loss of consciousness and even death. A person experiencing an allergic reaction may have any of the following symptoms: • Flushed face, hives or a rash, red and itchy skin • Swelling of the eyes, face, lips, throat and tongue • Trouble breathing, speaking or swallowing • Anxiety, distress, faintness, paleness, sense of doom, weakness • Cramps, diarrhea, vomiting • A drop in blood pressure, rapid heart beat, loss of consciousness How are food allergies and severe allergic reactions treated? Currently there is no cure for food allergies. The only option is complete avoidance of the specific allergen. Appropriate emergency treatment for anaphylaxis (a severe food allergy reaction) includes an injection of adrenaline, which is available in an auto-injector device. Adrenaline must be administered as soon as symptoms of a severe allergic reaction appear.The injection must be followed by further treatment and observation in a hospital emergency room.
    [Show full text]
  • Sodium Reduction Made Easy with Sub4salt® Cure and Potassium
    facts Sodium reduction made easy with sub4salt ® cure and potassium lactates Introduction There are two important considerations in the preparation of processed meat products. Firstly, a product that remains safe and stable for its entire shelf life is a must. Secondly, there is an increasing demand for healthier meat products. One of the major health trends in the processed meat market is sodium reduction, since these products usually contain high levels of salt. A high sodium intake is associated with negative effects on the human body such as hypertension, strokes and kidney disease. Potassium lactate and blends with acetates or diacetates accommodate both of these considerations. Jungbunzlauer provides solutions for the meat industry that ensure there is no microbiological growth in products over a long period of time, even at low use levels. Furthermore, choosing the right potassium-based ingredient can result in a sodium reduction of over 25% and, in combination with Jungbunzlauer’s sub4salt ® cure, a 1:1 curing salt substitute, a sodium reduction of over 50% is possible. 2 Why reduce sodium? Changing lifestyles and rapid urbanization have caused a shift in dietary patterns to consuming more highly processed food and further from a diet focusing on fresh fruits and vegetables. Processed food is not only usually more calorie-dense and high in saturated fats, trans fats, sugars and salt, but also lower in potassium as this highly soluble mineral is washed out during processing. [20] Due to the reasons above, arteriosclerosis and hypertension are common in the modern Western world leading to cardio - vascular diseases (CVD).
    [Show full text]
  • An Overview of Functional Non-Meat Ingredients in Meat Processing: the Current Toolbox
    PROCESSOR’S CHALLENGES IN ADDRESSING NEW MARKET/CONSUMER DEMANDS An Overview of Functional Non-Meat Ingredients in Meat Processing: The Current Toolbox Joseph G. Sebranek INTRODUCTION ing the use of these “toolbox” ingredients is not only the critical nature of the roles they play but also because these My “assignment” as part of this discussion of the chal- are all multifunctional ingredients. Because they impact lenges facing meat processors trying to meet consumer several important properties of processed meats, attempt- demands for clean labels is to review the critical func- ing to reduce or eliminate these ingredients has implica- tional roles of the fundamental non-meat ingredients that tions for multiple changes in the product. are essential for processed meats. The market pressure for shorter, simpler, easier-to-understand ingredient state- WATER ments is providing considerable motivation for processors to reduce or even eliminate some of the traditional, well- One of the functional non-meat ingredients in the current established non-meat ingredients. However, the practical toolbox that is often overlooked is water. While water applications of many of the traditional non-meat ingredi- is a major component of lean meat, it is also commonly ents have been developed and refined as a result of years, added to many processed meat products, and, as such, decades or even centuries of use, and have clearly evolved becomes a non-meat ingredient. Water plays an impor- to play very critical roles in processed meats. These ingre- tant functional role in processed meats which is likely to dients comprise the “current toolbox” that provides the be modified if other ingredients are changed.
    [Show full text]
  • Listeria Monocytogenes on Frankfurters Treated with Organic Acid Salts Zheng Lu Iowa State University
    Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 2004 Inhibition of Listeria monocytogenes on frankfurters treated with organic acid salts Zheng Lu Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, Animal Sciences Commons, and the Food Science Commons Recommended Citation Lu, Zheng, "Inhibition of Listeria monocytogenes on frankfurters treated with organic acid salts " (2004). Retrospective Theses and Dissertations. 1182. https://lib.dr.iastate.edu/rtd/1182 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. NOTE TO USERS This reproduction is the best copy available. ® UMI Inhibition of Listeria monocytogenes on frankfurters treated with organic acid salts by Zheng Lu A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Meat Science Program of Study Committee: Joseph Sebranek, Major Professor Theodore Bailey James Dickson Aubrey Mendonca David Topel Iowa State University Ames, Iowa 2004 Copyright © Zheng Lu, 2004. All rights reserved. UMI Number: 3158356 INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted.
    [Show full text]