grade
Certified organic (NOP), Kosher
origin
Mexico origin
refractive index
n20/D 1.472
density
0.919 g/mL at 25 °C
application(s)
flavors and fragrances
Quality Level
Legal Information
经 MOSA 有机认证
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
>212.0 °F
flash_point_c
> 100 °C
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
此项目有
Aranya Manosroi et al.
AAPS PharmSciTech, 13(1), 323-335 (2012-01-20)
Niosomes composed of Tween 61 and cholesterol at 1:1 molar ratio were entrapped with the mixture of the three semi-purified rice (Oryza sativa L., Family Gramineae) bran bioactive compounds [ferulic acid (F), γ-oryzanol (O), and phytic acid (P)] at 0.5%
Lakmali Samuditha K Dassanayake et al.
Journal of oleo science, 61(1), 1-9 (2011-12-23)
Rice bran wax (RBX) obtained during rice bran oil purification can form organogels in edible oils. The kinetics of crystallization and the viscous properties of RBX organogels were studied using differential scanning calorimetry (DSC), viscosity changes with varying temperature, hardness
Smita K Pawar et al.
AAPS PharmSciTech, 13(1), 254-261 (2012-01-11)
Surmounting the constraints of limited solubilization efficiency and prime requisite of antioxidant for conventional lipid formulations, the research work explores an edge over formulation utilizing potential applicability of rice germ oil (RGO) as a multifunctional excipient. Self-microemulsifying drug delivery system
Hussein O Ammar et al.
International journal of pharmaceutical compounding, 16(6), 516-523 (2012-12-25)
Rice bran oil and its bioactive constituents have been reported to possess different health benefit effects. Rice bran oil-containing pharmaceutical and cosmeceutical formulae are dispensed and characterized to elucidate the impact of their properties on clinical applications. Liquisolid and semisolid
Ratchanee Charoen et al.
Journal of food science, 76(1), E165-E172 (2011-05-04)
Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5%
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