CATEGORY | QUALITY | THRESHOLD | OCCURENCE | REFERENCE |
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taste | bitter | 6.200e+3 µmol/L | gouda cheese | details |
taste | bitter | 6.400e+3 µmol/L | gouda cheese | details |
taste | salty | 1.300e+4 µmol/L | gouda cheese | details |
taste | salty | 5.000e+3 µmol/L | emmental cheese | details |
taste | salty | 3.900e+3 µmol/L | gouda cheese | details |
taste | salty | 3.900e+3 µmol/L | gouda cheese | details |
taste | salty | 7.500e+3 µmol/L | morel mushrooms | details |
taste | salty | 7.500e+3 µmol/L | morel mushrooms | details |
taste | salty taste | water | details |
Toxicity Summary |
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Link to the Distributed Structure-Searchable Toxicity (DSSTox) Database |
The rare inadvertent intravascular administration or rapid intravascular absorption of hypertonic sodium chloride can cause a shift of tissue fluids into the vascular bed, resulting in hypervolemia, electrolyte disturbances, circulatory failure, pulmonary embolism, or augmented hypertension. ( toxnet) |
Source: DrugBank or Hazardous Substances Data Bank (HSDB) |
Food Additive Safety (OFAS) |
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SODIUM CHLORIDE is used for ANTICAKING AGENT OR FREE-FLOW AGENT, ANTIMICROBIAL AGENT, COLOR OR COLORING ADJUNCT, EMULSIFIER OR EMULSIFIER SALT, FIRMING AGENT, FLAVORING AGENT OR ADJUVANT, FORMULATION AID, NUTRIENT SUPPLEMENT, SOLVENT OR VEHICLE, STABILIZER OR THICKENER. More food additive safty information please view GRAS report. |
EFSA's chemical Hazards Database : OpenFoodTox |
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This compound is found in OpenFoodTox with the name: Sodium chloride |