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Score:
Data available:
 
None

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PEG-2 SOYAMINE

Health Concerns of the Ingredient:
Overall Hazard
 
 
Cancer
 
 
Developmental &
reproductive toxicity
 
 
Allergies & immunotoxicity
 
 
Use restrictions
 
 
Other HIGH concerns: Multiple, additive exposure sources, Contamination concerns, Persistence and bioaccumulation; Other MODERATE concerns: Organ system toxicity (non-reproductive); Other LOW concerns: Ecotoxicology

About PEG-2 SOYAMINE: PEG-2 Soyamine is a polyethylene glycol amine of Soy Acid (q.v.).

Function(s): Antistatic Agent; Surfactant - Foam Booster

Synoym(s): POLYETHYLENE GLYCOL 100 SOY AMINE; POLYOXYETHYLENE (2) SOY AMINE

Multiple, additive exposure sources

Concern Reference
Used in food or as an additive with limited or no toxicity information availableFDA Everything Added to Food
Designated as safe for general or specific, limited use in foodFDA Food Additive Status

Persistence and bioaccumulation

Concern Reference
Persistent or bioaccumulative and moderate to high toxicity concern in humansEnvironment Canada Domestic Substance List
Not suspected to be persistentEnvironment Canada Domestic Substance List

Organ system toxicity (non-reproductive)

Concern Reference
Classified as expected to be toxic or harmfulEnvironment Canada Domestic Substance List
Limited evidence of sense organ toxicityHarvell, J
Classified as a low human health priorityEnvironment Canada Domestic Substance List

Ecotoxicology

Concern Reference
Suspected to be an environmental toxin and be persistent or bioaccumulativeEnvironment Canada Domestic Substance List
Suspected to be an environmental toxinEnvironment Canada Domestic Substance List

Data gaps

Concern Reference

Contamination concerns

Impurity Score
ETHYLENE OXIDE
Data: Fair
1,4-DIOXANE
Data: Fair

Data Sources

CIR
EC (Environment Canada). 2008. Domestic Substances List Categorization. Canadian Environmental Protection Act (CEPA) Environmental Registry.
FDA (U.S. Food and Drug Administration) 2006. Food Additive Status List. Downloaded from http://www.cfsan.fda.gov/%7Edms/opa-appa.html, Oct 16, 2006.
FDA (U.S. Food and Drug Administration). 2008. EAFUS [Everything Added to Food]: A Food Additive Database. FDA Office of Food Safety and Applied Nutrition.
Harvell, J., M. Bason and H. Maibach. Contact Urticaria and its Mechanisms. Food Chemistry and Toxicology 32(2): 103-112. 1994. (Table 2: Substances identified as capable of causing contact urticaria).
NLM (National Library of Medicine). 2012. PubMed online scientific bibliography data. http://www.pubmed.gov.

About the ratings

EWG provides information on personal care product ingredients from the published scientific literature, to supplement incomplete data available from companies and the government. The ratings below indicate the relative level of concern posed by exposure to the ingredients in this product - not the product itself - compared to other product formulations. The ratings reflect potential health hazards but do not account for the level of exposure or individual susceptibility, factors which determine actual health risks, if any. Learn more | Legal Disclaimer