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EC number: 939-516-4
CAS number: -
occurs naturally in all animals and vegetables, in combined form as
glycerides in fats and oils, or, intracellulary as lipids.
- It is an important intermediate in the physiology of all forms of life.
- Glycerol is widely distributed in our food, both as natural
constituent and as an additive; fat or oil molecules of either animal or
vegetable origin contain about 10% glycerol by weight.
- Glycerol may be formed from sugars by microbial fermentation.
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
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