Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Chemical Name
- INCI Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- Pharma & Nutraceuticals Functions
- CAS No.
- 68334-28-1
- EC No.
- 269-820-6
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
- Dosage Form
- Manufacturing Technology
- Applications
- Lubricant
- Sustained Release
- Binder
- Encapsulation
- Processing Aid
Properties
- Physical Form
- Appearance
- Pale yellow oily liquid, Almost fine white powder
- Typical Properties
Value Units Test Method / Conditions Color (Red) max. 4.0 Lovibond - Melting Point approx. 63 °C - - Nutritional Information (per 100 gm)
Value Units Test Method / Conditions Added Sugars† 0 g - Calcium 0 mg - Calories / Energy 900 Calories - Calories from Fat 900 Calories - Carbohydrate 0 g - Cholesterol 0 mg - Dietary Fiber** 0 g - Insoluble Fiber 0 g - Iron 0 mg - Monounsaturated Fat 0.5 g - Other Carbohydrate‡ 0 g - Polyunsaturated Fat 0.5 g - Potassium 0 mg - Protein 0 g - Saturated Fat 98 g - Sodium 0 mg - Soluble Fiber 0 g - Sugar Alcohols 0 g - Total Fat 100 g - Total Sugars (sum of all mono- and disaccharides) 0 g - Trans Fat 1 g - Vitamin A 0 μg RAE - Vitamin C 0 mg - Vitamin D 0 μg - Vitamin E (as alpha-tocopherols) 0 mg - - Specifications
Value Units Test Method / Conditions Acid Value max. 4.0 mg KOH/g 1NF/2BP Identification Tests⁴ Pass - BP Iodine Value max. 5.0 cg I2/g NF/BP Loss on Drying max. 0.1 % NF/BP Melting Point 57 - 70 °C NF/BP Saponification Value 175 - 200 mg KOH/g NF/BP Unsaponifiable Matter³ max. 0.8 % NF/BP - Sieve Test
Value Units Test Method / Conditions Particle Size (through 100 mesh) min. 95 % - Particle Size (through 40 mesh) min. 99 % - - Note
1USP/NF: United States Pharmacopeia/National Formulary
2BP: British Pharmacopeia
3Compliance based on periodic testing
4Compliance to Identification test is certified based on controls in place that assures the identity of the excipient
* The nutritional information is calculated based on typical composition of the product and the data for individual products may vary from the information. Calculations based on 4, 4, and 9 calories per gram for protein, carbohydrate, and fat, respectively. This material is provided for informational purposes only and is not a specification.
** Dietary Fiber defined as non-digestible carbohydrates (≥ 3 monomeric units) and lignin that are intrinsic and intact in plants, or added (isolated or synthetic) non-digestible carbohydrates (≥ 3 monomeric units) that have been determined by FDA to have a physiological benefit.
† Added Sugars defined as any “sugar” added during the processing of foods including sugars, sugar syrups, naturally occurring sugars isolated from a whole food and concentrated so that sugar is the primary component (e.g. fruit juice concentrates), or other caloric sweeteners.
‡ Other Carbohydrate: *Note: Certain food additive constituents are not reasonably classified as standard nutritional components. In order to distinguish these constituents from the substances commonly understand to be dietary carbohydrates, they are listed in the “Other Carbohydrate” category.
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
- Grade
- Regulatory
- USP/NF, United States Pharmacopeia / National Formulary, monograph for Hydrogenated Vegetable Oil, Type 1.
- Meets specified tests outlined by the BP, British Pharmacopeia, monograph for Hydrogenated Vegetable Oil.
- FDA CFR Title 21, § 101.4 (14) Food; designation of ingredients.
Safety & Health
- Product Stewardship
ABITEC’s product stewardship rests with all individuals involved with the products, from the initial concept and research, to manufacture, testing, use, sale, storage, distribution and disposition of each product. Each individual takes the appropriate steps to protect employee health, public health and the environment.
Packaging & Availability
Storage & Handling
- Shelf Life
- 12 months
- Recommended Storage and Handling
- Retest/requalify 12 months from date of manufacture.
- Typical storage for vegetable oils, (E.g. tightly closed, in a dry location, below ≈70°F).