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Celite
Product code: G-CEL-500G

Content:

€168.00

500 g

Prices exclude VAT

Available for shipping

Content: 100 g or 500 g
Shipping Temperature: Ambient
Storage Temperature: Ambient
Physical Form: Powder
Stability: > 5 years under recommended storage conditions
CAS Number: 61790-53-2

Celite, acid washed. For use in total dietary fiber assay procedures.

Browse our full list of celite, resins and general chemicals.

Data booklets for each pack size are located in the Documents tab.

Publications
Publication
Stability of B-complex vitamins and dietary fiber during rye sourdough bread production.

Mihhalevski, A., Nisamedtinov, I., Hälvin, K., Ošeka, A. & Paalme, T. (2013). Journal of Cereal Science, 57(1), 30-38.

The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.

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Safety Information
Symbol : GHS07, GHS08
Signal Word : Danger
Hazard Statements : H319, H350, H372
Precautionary Statements : P201, P202, P260, P264, P270, P280
Safety Data Sheet
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