| FEMA | N/A |
| CAS | 9007-90-3 |
| EINECS | 232-707-7 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | simple protein, one of the prolamines, derived from the gluten of wheat, rye, etc. may be separated into 4 discrete electrophoretic fractions. it is the toxic factor associated with celiac disease. tsca definition 2008: a group of simple, vegetable proteins derived from the gluten of various grains. Isol. from wheat flour or wheat gluten Gliadin is a glycoprotein present in wheat and several other cereals within the grass genus Triticum. Gliadins are prolamins and are separated on the basis of electrophoretic mobility and isoelectric focusing. |