| FEMA | N/A |
| CAS | 79-06-1 |
| EINECS | 201-173-7 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | a colorless, odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. it is primarily used in research laboratories for electrophoresis, chromatography, and electron microscopy and in the sewage and wastewater treatment industries. Polyacrylamides are used as flocculants as a filtration aid in the treatment of waste water and expressed sugar juices and as clarifying agents in a variety of food products. Asparagine-derived Maillard prod. found in trace amounts in a variety of cooked and processed foods. Subject of a 'food scare' in 2001-2 but concern may have been overstated |