phytoglycogen

CAS: 9005-79-2 C24 H42 O21 MW: 666.58194000

Identification

Nameglycogen
CAS Number9005-79-2
EINECS232-683-8
FDA UNII309GSC92U1
Molecular FormulaC24 H42 O21
Molecular Weight666.58194000
MDL NumberMFCD00081547
Nikkaji NumberJ651.129E

Regulatory

Physical Properties

Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Boiling Point 1027.20 °C. @ 760.00 mm Hg (est)
Flash Point 1067.00 °F. TCC ( 575.00 °C. ) (est)
logP (o/w) -5.590 (est)
Soluble in water, 1e+006 mg/L @ 25 °C (est)

Cosmetic Information

CosIngcosmetic data
Cosmetic Useshumectants

No sensory data available

Safety Information

Preferred SDSView
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryhumectants, skin conditioning
Recommendation for glycogen usage levels up tonot for fragrance use.
Recommendation for glycogen flavor usage levels up tonot for flavor use.

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Potential Uses

humectants

Natural Occurrence

found in nature

Synonyms

dextro- glycogen ex mammalian liver lyoglycogen phytoglycogen animal starch liver starch PubMed: Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle. PubMed: The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study. PubMed: A temporal-omic study of Propionibacterium freudenreichii CIRM-BIA1 adaptation strategies in conditions mimicking cheese ripening in the cold. PubMed: Effects of ad libitum ingestion of monosodium glutamate on weight gain in C57BL6/J mice. PubMed: The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications. PubMed: Stability of high cell density brewery fermentations during serial repitching. PubMed: Influence of aeration during propagation of pitching yeast on fermentation and beer flavor. PubMed: Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. PubMed: Analysis of polysaccharide taste in hamsters: behavioral and neural studies. PubMed: Indonesian tapé ketan fermentation.