Eucalyptol,CAS 470-82-6, is a natural organic compound that is a colorless liquid. It is a cyclic ether and a monoterpenoid.Because of its pleasant spicy aroma and taste, eucalyptol is used in flavorings, fragrances, and cosmetics. Cineole-based eucalyptus oil is used as a flavouring at low levels (0.002%) in various products, including baked goods, confectionery, meat products and beverages. In a 1994, report released by five top cigarette companies, eucalyptol was listed as one of the 599 additives to cigarettes. It is claimed that it is added to improve the flavor.Eucalyptol is an ingredient in many brands of mouthwash and cough suppressant, as well as an inactive ingredient in body powder.Eucalyptol is also used as an insecticide and insect repellent.
Is Eucalyptol gluten free?
Eucalyptol is gluten free and widely used in gluten free food to provide to .
Why is Eucalyptol gluten free?
Eucalyptol(Hydroxyethyledene Diphosphonic Acid) is used as scale and corrosion inhibition in circulating cool water system, oil field and low-pressure boilers in fields such as electric power, chemical industry, metallurgy, fertilizer, etc.. In light woven industry, Eucalyptol is used as detergent for metal and nonmetal. In dyeing industry, Eucalyptol is used as peroxide stabilizer and dye-fixing agent; In non-cyanide electroplating, Eucalyptol is used as chelating agent. The dosage of 1-10mg/L is preferred as scale inhibitor, 10-50mg/L as corrosion inhibitor, and 1000-2000mg/L as detergent. Usually, Eucalyptol is used together with polycarboxylic acid.
How is Eucalyptol used in gluten free food?
Eucalyptol is widely used in to provide to . Eucalyptol is usually used in processed food rather than daily recipe.
Why should you go Gluten free?
Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.
Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.
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