theobroma grandiflorum fruit juice powder
powder obtained from the dried juice expressed from the fruit of theobroma grandiflorum, sterculiaceae
Identification
| Name | theobroma grandiflorum fruit juice powder |
| IUPAC | theobroma grandiflorum fruit juice powder |
| CAS Number | 394236-97-6 |
| FDA UNII | Search |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | skin conditioning |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | cosmetic ingredient for skin conditioning |
| Recommendation for theobroma grandiflorum fruit juice powder usage levels up to | not for fragrance use. |
| Recommendation for theobroma grandiflorum fruit juice powder flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
copoasu fruit juice powder
cupuacu fruit juice powder
cupuassu fruit juice powder
powder obtained from the dried juice expressed from the fruit of theobroma grandiflorum, sterculiaceae
PubMed:
Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
PubMed:
Plant and metagenomic DNA extraction of mucilaginous seeds.
PubMed:
Flavonoids, proanthocyanidins, vitamin C, and antioxidant activity of Theobroma grandiflorum (Cupuassu) pulp and seeds.
PubMed:
Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586.
PubMed:
Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.
PubMed:
Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.
PubMed:
Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods.
PubMed:
Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the Partial Equivalent Isothermal Exposures (PEIE) method under non-isothermal continuous heating conditions.
PubMed:
Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araça-boi (Eugenia stipitata), and Cupuaçu (Theobroma grandiflorum).
PubMed:
Screening of Brazilian fruit aromas using solid-phase microextraction-gas chromatography-mass spectrometry.