Search Results for: Glycerol lyes
many foods. the principal sources of fat in the diet are meats, dairy products, poultry, fish, nuts, and vegetable oils and fats. the common chemical characteristic of such oils and fats is that they are composed by units commonly called "triglycerides" resulting from the combination of one unit of glycerol
many foods. the principal sources of fat in the diet are meats, dairy products, poultry, fish, nuts, and vegetable oils and fats. the common chemical characteristic of such oils and fats is that they are composed by units commonly called "triglycerides" resulting from the combination of one unit of glycerol...
https://www.fediol.eu/web/oil%20characteristics/1011306087/list1187970101/f1.html
risk assessment for human health and the environment. a number of substances have however been exempted from registration: "vegetable fats, vegetable oils, vegetable waxes; animal fats, animal oils, animal waxes; fatty acids from c6 to c24 and their potassium, sodium, calcium and magnesium salts; glycerol
risk assessment for human health and the environment. a number of substances have however been exempted from registration: "vegetable fats, vegetable oils, vegetable waxes; animal fats, animal oils, animal waxes; fatty acids from c6 to c24 and their potassium, sodium, calcium and magnesium salts; glycerol...
https://www.fediol.eu/web/reach%20_registration%20evaluation%20and%20authorisation%20of%20chemicals_/1011306087/list1187970127/f1.html