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Gluten from Wheat,(CAS: 8002-80-0)
CAS Number
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Basic Information
Molecular Formula
C7H14ClNO2
Molecular Weight
179.64 g/mol
EINECS
232-317-7
Physical Properties
Density
1.1 g/cm3
Chemical Identifiers
SMILES
Cl.O(CC)C(C1CNCC1)=O
InChIKey
AYYKCALHTPKNOI-UHFFFAOYSA-N
Database References
MDL Number
MFCD00131201
FAQ
Gluten from Wheat (CAS: 8002-80-0) is a protein complex found in wheat and is composed mainly of gliadin and glutenin. It is commonly used in food products to improve texture and binding properties.
Gluten from Wheat is mainly used in the food industry to enhance the texture and elasticity of dough in baked goods. It is also used in pharmaceuticals as a binding agent in tablet manufacturing and in the feed industry to improve the nutritional value of animal feed.
Gluten from Wheat (CAS: 8002-80-0) is generally considered safe for most people. However, individuals with celiac disease or gluten sensitivity should avoid it. Proper storage and handling practices are necessary to prevent contamination and degradation.
Gluten from Wheat should be stored in a cool, dry place, away from moisture and direct sunlight. It should be kept in airtight containers to maintain its quality and prevent degradation. Refrigeration is not necessary unless specified by the manufacturer.
Safety Notice
Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.
Always follow proper handling procedures
