SBA

Base Information

• Chemical Name: SBA
• CAS No.: 68513-95-1
• Molecular Weight: 0
• Hs Code.: 3504001000
• Mol file: 68513-95-1.mol

Synonyms:Flour,soy-bean; Flour, soybean; Soy bean flour; Soybean flour; Soybean, flour;Glycine max, flour and meal; Soybean (Glycine max), flour; Soybean products,soybean flour; Afluff 200W; Cargill 100/90; Cargill 200/20; Cargill 200/70;DFSF 2; F 200; F 200 (flour); Fresh Flour S 55; Glycine hispida flour; Glycinemax flour; Glycine soja flour; Honeysoy 90; ISU-CCUR; Nutriant Standard Flour S120; Nutriso 063-100; Nutriso 063-160; Nutriso 7B063-130; Nutrisoy; Nutrisoy063-100; Nutrisoy 063-160; Nutrisoy 7B; Nutrisoy 7B063-160; Prolia; Prolia100/90; Prolia 200/20; Prolia 200/70; Prolia SF; Purometto S; Soja hispida, flour;Soja max, flour; Soy flour; SoyCell Powder; SoyLife; SoyLife 150; SoyLife 25;Soya Flour FT-N; Soya flour; Soyafluff; Soyafluff 200W; Soylife TM 25; Sun Rich400; T 6 (flour); Trusoy

Chemical Property of SBA

Chemical Property:

• Appearance/Colour: lyophilized powder
• PSA: 0.00000
• LogP: 0.00000
• Storage Temp.: 2-8°C

Purity/Quality:

98%,99%, ^*data from raw suppliers

Soybean Agglutinin ^*data from reagent suppliers

Safty Information:

• Pictogram(s): T+
• Hazard Codes: T+
• Statements: 26/27/28-42/43
• Safety Statements: 23-45

MSDS Files:

Total 1 MSDS from other Authors

Useful:

• Uses: Soybean Flour is the flour made from defatted soybean, having a protein content in excess of 50%. It is used in doughnuts, cereal, bread, and sausage products for protein fortification and binding. A defatted, slowly available protein nutrient.