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  2. Polyglycerol polyricinoleate - Wikipedia

    en.wikipedia.org/wiki/Polyglycerol_polyricinoleate

    Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.

  3. Red Dye 3 Just Got Banned. These Are the Foods to Avoid If ...

    www.aol.com/red-dye-3-just-got-134800003.html

    However, according to the U.S. Department of Agriculture's FoodData Central database, as of a few years ago, more than 8,000 branded food products still contained Red Dye No. 3. Common food ...

  4. Directive 67/548/EEC - Wikipedia

    en.wikipedia.org/wiki/Directive_67/548/EEC

    Directive 67/548/EEC; European Union directive: Text with EEA relevance: Title: Directive on the approximation of laws, regulations and administrative provisions relating to the classification, packaging and labelling of dangerous substances

  5. GHS hazard pictograms - Wikipedia

    en.wikipedia.org/wiki/GHS_hazard_pictograms

    a signal word – either Danger or Warning – where necessary hazard statements , indicating the nature and degree of the risks posed by the product precautionary statements , indicating how the product should be handled to minimize risks to the user (as well as to other people and the general environment)

  6. Hazards of synthetic biology - Wikipedia

    en.wikipedia.org/wiki/Hazards_of_synthetic_biology

    [2]: 5 Existing risk analysis systems for GMOs are also applicable for synthetic organisms, [3] and workplace health surveillance can be used to enhance risk assessment. [4] However, there may be difficulties in risk assessment for an organism built "bottom-up" from individual genetic sequences rather than from a donor organism with known traits.

  7. Glycol distearate - Wikipedia

    en.wikipedia.org/wiki/Glycol_distearate

    When forced to crystalize as thin platelets glycol distearate can give liquids and gels a pearlescent appearance. [3] This is often used by the producers of personal care products (e.g. shower gel) to increase the visual appeal of their products. It may also act as a skin moisturizer.

  8. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce

  9. The dangers of LED face masks you should know about - AOL

    www.aol.com/lifestyle/dangers-led-face-masks...

    "The potential dangers of using at-home LED masks include headaches, eye strain, sleep disturbances, insomnia and mild visual side effects," she explained. "It’s essential to go to a board ...