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Zein comes out of a long tradition of searching for useful materials in what others discard. In the late 19th century, enterprising chemists began investigating corn, not for its calories but for the proteins trapped inside the kernel. Zein, a class of prolamine proteins, drew attention after 1900 when the rise of industrial chemistry drove experiments with sustainable, plant-sourced material alternatives. By 1930, companies like DuPont took corn’s overlooked gold and spun it into textiles like Vicara. Plastics, coatings, and adhesives soon followed. But after mid-century, cheaper petroleum products shoved zein aside. Today, as people demand renewables and fight plastic pollution, the research community and industry rediscover its value, reviewing the old patents, dusting off laboratory know-how, and connecting these early lessons with today’s tools. That cycle, from excitement to neglect and back to interest, shows how biopolymers only become essential when the world demands them—and when chemists and engineers harness their quirks.
Zein stands as the major storage protein in corn gluten, isolated from the endosperm through aqueous alcohol extraction. Once considered just a byproduct of corn refining, it now appears in forms like powders, films, coatings, granules, and fibers. Because zein’s protein chains pack together with hydrophobic segments outward, the resulting material resists water and dissolves in alcohol but stays stubbornly opaque in water. This makes it useful as a food coating that prolongs shelf life—or as a biodegradable packaging option. Industry players market zein under specialized names including “Prolamine,” “Maize protein,” and legacy brands that reflect regional and functional variations. With no single monopoly on production, sourcing practice, or application, buyers and researchers face choices based on cost, source, and purity.
Zein presents as a yellowish, tasteless, almost odorless material with a protein content around 80% and molecular weights between 19 and 22 kDa. It stays stable under neutral and slightly acidic pH, only dissolving when the pH tips toward alkaline or when ethanol acts as solvent. The protein’s hydrophobic amino acids set zein apart from most plant proteins: leucine, proline, alanine, and phenylalanine generate chemical behavior that resembles plastics more than food protein. Films and coatings made from zein resist grease and keep moisture transfer low. That same hydrophobicity means pure zein does not blend easily with water-based systems; chemical tweaks become crucial if a water-compatible material is needed. These properties keep it relevant not just for food packaging, but for pharmaceuticals as a drug-release agent and, more recently, for tissue engineering scaffolds thanks to its mechanical strength and biocompatibility.
Most zein hits the market with specifications including color, nitrogen content, fat percentage, residual moisture, and ethanol solubility. Manufacturers must watch for common adulterants (like foreign proteins or residual agrochemicals) and provide clear Certificates of Analysis. Regulatory labeling aligns with food safety laws—the European Food Safety Authority and the US FDA both classify zein as GRAS (Generally Recognized As Safe), but cross-contamination concerns mean accurate ingredient naming and allergen warnings remain essential. The US and European statutes demand detailed traceability and composition panels, especially for pharma and food products. For packaging, zein joins the class of compostable biopolymers, though standards for “biodegradable” claims frequently pose gray areas without uniform global definitions. Labs and certification bodies now push toward tighter global standards, listing protein fractions and functionalized derivatives, aiming for harmonization.
To produce zein, manufacturers process corn gluten meal with aqueous ethanol, usually at concentrations between 60% and 95%. Zein’s solubility in this mix lets it separate out from other proteins and carbohydrates. Simple filtration and evaporation concentrate the protein, followed by precipitation with cold water. Further purification steps remove pigment, fats, and other impurities. No one method fits all uses: feedstock, extraction temperature, ethanol percentage, and post-treatment all tailor the results toward specific film-forming or emulsifying needs. Some manufacturers implement spray-drying or lyophilization to obtain uniform particle sizes suitable for downstream compounding. Scale-up introduces infectious risks—equipment must be free from microbial contamination, and every batch needs microbial testing during food and pharma-grade production. Throughout, producers must balance efficiency against consistency, all while keeping ethanol waste within safe and legal limits.
Raw zein responds well to chemical modification, opening up a menu of end-use properties. Acetylation increases hydrophobicity for packaging and improves transparency in coatings. Succinylation or phosphorylation introduces negative charges, making zein more water-compatible and boosting emulsification in foods or drug capsules. Grafting with poly(ethylene glycol) or surface-active agents changes the material’s solubility and tack, which matters for pharmaceutical microencapsulation or controlled-release products. Crosslinking with glutaraldehyde or genipin improves the mechanical stability of films, but operators must monitor residual reagent and toxicity. Some researchers add plasticizers like glycerol or sorbitol, which soften the films, making them flexible enough for wraps or edible fabrics. Physical treatments such as gamma irradiation ensure sterilization and boost shelf life, especially for biomedical uses. Chemists know each tweak builds on previous work: no one reaction fits every use, but the growing library of chemical routes means zein now keeps pace with synthetic plastics in flexibility and performance.
In laboratories and product catalogs around the world, zein appears under names like “corn gluten protein,” “maize prolamine,” or even “Golden zein” for high-purity versions. Pharmaceutical grades earn specialized trademarks as carriers for microcapsulation. In food applications, zein may hide behind E-code food labels or as a component in “vegetable protein isolate” blends. Every name signals something about the protein’s purity, extraction process, or intended industry—savvy buyers keep an eye on specification sheets and learn the difference between bulk technical zein versus pharma, cosmetic, or food-grade listings. In Europe, zein-based names refer back to traditional maize refining, linking historic processes with new technical standards.
For workers and end-users alike, zein enjoys a strong safety record, supported by decades of toxicological and occupational health studies. The protein rarely triggers allergies since its amino acid composition differs from gluten in wheat, rye, or barley, though sensitive individuals with corn allergies must still exercise care. Ethanol extraction and storage introduce flammable vapor risks—production lines run with tight control over temperature, vapor recovery, and explosion-proof electrical fittings. Most food and drug safety authorities treat zein as nontoxic, yet batch traceability, cross-contamination tracking, and finished-product testing take center stage in certified operations. Equipment must handle protein dust, and facilities need HEPA filters or wet-scrubbing to cut airborne exposures. Packaging, pharmaceutical, and food handling all require airtight documentation, driven by rising international standards and growing consumer expectation for transparency along the supply chain.
Zein nests into a surprising range of industries thanks to its tough-yet-pliant, hydrophobic nature. Food manufacturers use it for coating candies, nuts, fruit, and pharmaceutical pills, leveraging its ability to block moisture and provide a glossy finish without synthetic waxes. Biodegradable films made from zein enter the market as an alternative to single-use plastics, especially for eco-conscious brands in Asia, Europe, and North America. In pharmaceuticals, it supports controlled release tablets, microencapsulation, and even wound-healing films that degrade harmlessly. Cosmetics companies blend zein with oils to create non-greasy emulsions and encapsulate active fragrances. Biomedical engineers mold zein into tissue scaffolds and nanofibers for regenerative therapies. More recently, researchers test zein blends in 3D printing and as carriers for bioactive compounds in agricultural coatings, playing both sides of sustainability and technical performance. Unlike narrow-use materials, zein stretches across sectors, driven by specifications that suit each end-use.
Leading-edge labs follow both old and new paths in zein research. Molecular engineering explores custom crosslinking and reactive blending to boost mechanical strength, match release rates for drug carriers, and fine-tune compatibility with other biopolymers like cellulose and chitosan. Nanotechnology groups build zein nanoparticles for targeted pharmaceuticals or pesticide delivery, taking advantage of the protein shell’s digestibility and traceability. Research focuses not just on the protein, but on integrating it into larger materials systems—composites, hybrid films, or responsive gels that change behavior based on temperature or humidity. Machine vision and 3D printing techniques look for the right rheology and flow to mold zein into intricate biomedical scaffolds. Environmental scientists evaluate enzymatic breakdown, landfill fate, and oceanic disintegration rates. Every successful paper or prototype helps legitimize zein on the world market, feeding back lessons that loop through academic-industry partnerships.
Toxicology reviews, both historical and ongoing, confirm zein’s low hazard profile for food, feed, and direct contact. Feeding studies with rodents, pigs, and chickens find no carcinogenicity, reproductive toxicity, or organ impairment. Acute dosing surpasses what would ever occur in human use, without recording significant adverse events. In humans, skin patch and ingestion tests highlight only rare sensitives, most often with pre-existing corn allergies. Nanoparticle formulations draw extra scrutiny, with in vitro and in vivo work mapping uptake, systemic distribution, and clearance. Current consensus indicates no significant bioaccumulation or persistent toxicity. Regulatory hearing records often cite extensive batch-to-batch purity analysis as key to minimizing risk, placing the burden on producers for contamination control rather than the protein itself.
Market analysts, biochemists, and environmental policy strategists all point toward zein’s growing role as the world turns from fossil-based plastics toward renewables. Next-generation zein blends look poised to supplant niche petrochemical products in packaging and food, riding the wave of compostability, safety, and biocompatibility. Advanced medical uses—like implant coatings and disease-targeted drug carriers—inspire new synthetic routes and processing equipment. Regulatory approval of gene-edited corn may expand zein yields or unlock modified amino acid profiles, pushing boundaries on utility and safety. Scale-up challenges, notably ethanol recovery and batch consistency, still divide innovators from large-scale adopters. Global standards and harmonized labeling will break export and import barriers, letting zein reach wider markets. Every challenge facing zein—technical, economic, regulatory—also draws more research investment, pushing forward toward a world where plant proteins shape not just food, but everyday materials.
Most people hear "corn" and think of popcorn, tortillas, or maybe high-fructose syrup. Few stop to consider that deep inside those golden kernels, there’s a protein with a workload that puts many synthetic materials to shame—zein. Plucked from the heart of maize, zein has slipped into our food packaging, pills, and even our chewing gum without much fanfare, yet it serves an important purpose far beyond the farm.
Zein grabs attention because it doesn’t dissolve in water, shrugs off grease, and stretches into films surprisingly well. Food scientists and manufacturers prize these qualities. It allows them to wrap food and pills in clear, smooth barriers that aren’t plastic, aren’t animal-based, and easily pass many safety checks. Having grown up with parents constantly picking up after me and worrying about what goes into our meals, I've become pickier with food labels. Learning that a film keeping my cheese fresh came from corn, not petroleum or animal gelatin, felt like a minor miracle.
Walk into a supermarket, and chances are that zein is already doing its silent work. It helps keep glossy candies from sticking to each other, locks in moisture for roasted nuts, and creates edible coatings that stretch the shelf life of cheese and meats. In pills and capsules, zein acts as a controlled-release agent. It slows down how quickly a drug gets released in the stomach, which doctors count on when hoping for steady absorption rather than a fast spike. Personal experience navigating medications for a chronic condition taught me how critical these coatings can be. Zein often makes medication more tolerable and effective for people who need it to last, not act all at once.
Plastic waste piles up everywhere, from curbside bins to distant rivers. That’s hardened my own stance on single-use plastics. Zein, as a plant protein, offers one reason for hope. Companies look to it as a replacement for petroleum-based coatings and films. It creates packaging for snacks and fruits that returns to the earth fast if tossed aside—not in a thousand years, but in a compost heap beside apple cores and coffee grounds. Two decades ago, the idea of a “green” plastic felt like science fiction. Today, zein is part of supermarket packaging and kitchen cabinets. The only real issues—zein is still more expensive, and sometimes performs a bit less consistently than the old standards. But as demand for greener choices builds, costs and quality will likely improve.
Zein’s made from corn, so it dodges animal and gluten issues, yet not everyone wants more corn-based inputs because of questions around GMOs and large-scale agriculture. Another sticking point: some coatings need plasticizers to stay flexible, and not all plasticizers are created equal. Pushing for plant-based plasticizers—that don’t harm health or environment—should remain a top priority for companies using zein. I believe consumer pressure can shift the needle here. Whenever we vote with our wallets and pick products with simpler, safer coatings, companies listen.
Scientists haven’t found the end of zein’s road yet. Research teams test it in tissue engineering, biodegradable plastics, and flavor-encapsulated drinks. Zein’s versatility and grounding in something as familiar as corn means it’s positioned for more everyday uses—and maybe for solutions to challenges that haven’t reached many households yet. The direction is clear: zein isn't a silver bullet, but with continued demand for safer, cleaner, plant-based products, it looks set to play a bigger role in the food and packaging worlds.
If you’ve read ingredient labels on vegan meats or checked the fine print on some eco-friendly lipsticks, you might have run into the word “zein.” Most folks wouldn’t know that zein is a protein harvested from corn. Think of it as corn’s way of keeping its kernels dry in the field, forming a protective barrier. Scientists figured out how to pull it out and use it because it’s naturally water-resistant and forms films, almost like edible plastic. Now, zein finds itself not just in food coatings but also in hairsprays, polishes, and even wound dressings.
Corn sits at the base of countless diets. Still, anyone with celiac disease or gluten intolerances has learned to ask what’s really inside an ingredient. Zein comes strictly from corn and carries no gluten, which means it dodges big allergy landmines for most people. According to the U.S. Food & Drug Administration, zein counts as “Generally Recognized as Safe” (GRAS) for use in food. That status comes after a pile of safety reviews, animal studies, and decades of use with barely a handful of reported problems.
I’ve spoken to a few chemists and dermatologists over the years, mostly out of curiosity about how synthetic and natural ingredients stack up. Zein has passed muster with them, especially compared to plasticizers and certain silicones that clog up landfills and, sometimes, skin pores. The protein breaks down in nature just like corn stalks left in a field. That’s a relief, since so many chemical additives hang around in water or end up inside wildlife.
Most of us don’t notice food coatings unless a strawberry lasts way past its prime or a chocolate treat melts perfectly in the mouth. Zein serves as a natural coating to keep fruits and nuts fresher for longer. It gets used in those shiny, non-sticky pill capsules, too. According to research shared in the journal “Comprehensive Reviews in Food Science and Food Safety,” zein doesn’t break down into anything toxic in the digestive tract. European regulators and the FDA agree on this point, and multiple lab studies back up their decisions.
One concern sometimes raised has to do with pesticide residues on corn itself. That’s a fair question. High-quality zein usually comes from non-GMO sources or gets tested for residue, especially for food and cosmetic purposes. More transparent sourcing and organic certifications could clear up doubts for skeptical shoppers.
Cosmetic brands tout zein as a “plant-based alternative” for hair styling, nail polish, and even face masks. Zein helps control how products set and how long they last on skin or hair. It’s rare to see allergic reactions to zein; most adverse reactions can be traced to fragrances or other additives inside a product’s overall formula.
Dermatologists suggest patch-testing new cosmetics, especially for folks with sensitive skin. While zein usually plays it safe, someone allergic to corn shouldn’t treat it differently from corn meal in terms of risk. Any cosmetic formula shines or disappoints because of its mix—not because of a single protein.
Zein looks like a promising alternative in the push for greener, safer food packaging and cosmetics. Its safety profile wins approval from international food safety agencies and skin experts alike, though honest labeling and decent sourcing help the case. As consumers search for products with clearer backgrounds and less environmental baggage, ingredients like zein offer another step forward.
Better traceability, strong whistleblower protections for food safety violations, and more education for buyers could keep the path clear. Zein won’t solve every safety challenge, but from where I’m standing, it beats the old lineup of petroleum-based additives both in my pantry and in my bathroom drawer.
Talking about plant proteins, zein deserves some spotlight. It’s easy to find in the USA, hiding out in corn, usually the kind grown for animal feed or ethanol. My first encounter with zein happened as a college student touring a food lab. The yellow powder felt odd between my fingers, and the aroma reminded me of popcorn left in the sun too long. Scientists see value here, but so do people in pharmaceuticals and biodegradable plastics. But this substance doesn’t just fall from a cob; there’s a whole process behind getting it out.
The journey starts with corn gluten meal—a leftovers product after corn starch goes to other purposes, like baking or brewing. Once the flour lands in the plant, the process calls for using alcohol, generally ethanol, mixed with water. This blend pulls the zein out because the protein dissolves well in alcohol but not in water alone. Experienced operators do this at warm temperatures, paying close attention so they don't lose protein quality in the process.
The filtered mix, known as liquor, looks yellow and cloudy. You won’t see much, but molecules work behind the curtain. Clarifying the solution, companies then add more water to "crash out" the zein as a solid again. Tubs filling with floating protein look a long way from the neat packaging of health food powders. A quick rinse, and the product goes through drying steps, often in vacuum dryers or by spray-drying. The result: pale yellow flakes or powders, ready for packaging and reuse. Most of the leftover liquid still contains ethanol, so responsible outfits recycle it to cut costs and lower environmental impact. I remember a chemical engineer explaining that even small efficiencies save big money when running on the scale of thousands of tons a year.
With so many plant proteins out there, what’s the point of focusing on zein? For one, it brings unique film-forming properties. It forms a glossy, flexible film when spread and dried—not something soy or pea proteins do easily. Chewing gum wrappers, allergy-friendly coatings for nuts, and even pills benefit from this. Zein films resist water, so you’ll see it in controlled-release drug tablets. These films hardly dissolve in your mouth but break down slowly in the stomach, doing good work for pharmaceutical folks.
Extracting anything at an industrial level means environmental and safety impact. Ethanol is flammable, so plant managers invest in explosion-proof equipment and robust training. Some older extraction methods used harsh solvents, but most outfits now rely on food-grade ethanol to keep things safer and cut the risk of toxic residues. That’s a relief, considering the end product sometimes lands in food or on pills. Still, there’s always room for better waste management and energy efficiency. Using renewable energy for distillation would push the process even further toward sustainability.
Farmers who supply the corn also carry a stake in this. While many people don’t see corn gluten meal as high value, the ability to extract zein gives this byproduct a second chance at usefulness. It puts more cash in the rural economy, and every time processing plants lead with safety and clean technology, they’re opening more doors for bioplastics and allergy-friendly food tech.
Every time I handle plant-based proteins, the differences jump out right from the start. Zein comes from corn, carrying a unique hydrophobic nature. This characteristic lets it create a water-resistant, glossy coating that’s tough to match in the protein crowd. Most food-grade proteins—whey, soy, pea—fall apart with water, making them tricky for use in sustained-release medicines, edible films, or specialized food wraps. Zein stays intact, even in moist environments.
Regulatory bodies, including the FDA, have given Zein a thumbs-up for a wide range of uses in food and pharmaceuticals. Years ago, when I tried to find a protein to coat vitamin tablets against humidity, gelatin raised allergy and animal welfare concerns. Zein worked better, giving a plant-based, allergen-light, and non-toxic alternative—no animal issues attached, and purity levels pass even tough scrutiny.
Anyone who’s tried working with soy or casein proteins knows they struggle to form stable, clear films. Zein shines in this role. It stretches and locks together, forming a strong, flexible barrier over candies, nuts, or pharmaceuticals. That coat slows down oxygen transfer, so snacks stay fresh and pills keep active ingredients stable longer. In packaging, I’ve seen Zein films stand up against oil and water where typical protein coatings melted away.
Most corn–grown worldwide as a staple crop—gets processed for oil and starch, leaving Zein-rich gluten as a byproduct. Turning waste into value speaks for itself, and every time I use Zein, I think about how it helps lower the burden on animal-derived materials. With soy allergy cases on the rise and tighter supply chains for animal gelatin, a protein sourced from corn looks less risky and more sustainable for scaled-up manufacturing.
Nutritionally, Zein can’t build muscle like whey or casein, but it’s hypoallergenic. I’ve met families desperate for snack options safe for kids with soy, dairy, or nut allergies. Products using Zein coating instead of animal-based or soy proteins take away some fear for these parents. While Zein lacks certain key amino acids, blending with others solves the gap. In my work, this lets product developers offer safety and variety in allergy-prone markets.
Unlike milk or egg–based proteins, Zein production uses less water and creates fewer greenhouse gases. In a world looking to curb emissions, this helps companies hit sustainability goals without sacrificing function. The use of Zein in films also avoids the cost and logistics tied to special storage or short shelf lives faced with animal proteins.
Zein isn’t perfect. Some uses need added plasticizers to avoid brittleness. Researchers keep tinkering with blends for better performance. Even so, most companies I meet in the food, pharma, and packaging sectors see Zein’s plant source, water-resistance, and established safety record as winning factors.
Broader adoption comes with more investment in production and continued research into improving flexibility and blending. I see great potential in scaling up Zein-based materials, especially as plant-based trends and environmental requirements gather steam. Picking proteins smartly can make end products safer, more reliable, and easier to trust from farm to consumer.
Growing up in farming country, cornfields stretch as far as the eye can see. That’s where zein—the main protein in corn—comes from. Industry has looked at zein on and off for years, but lately, talk about reducing plastic has given it fresh attention. Compared to plastics made from oil, zein is natural and non-toxic. Engineers can shape it into clear, glossy films that keep out moisture and oil. This flexibility matters for packaging snacks, bakery items, and even health products.
There’s growing worry about plastic litter in rivers and fields. Once thrown away, petroleum-based wrappers stick around for centuries. Zein breaks down much faster, and microbes in soil can digest it just like rotting plant matter. Scientists from both Europe and the US have shown that zein films vanish in compost piles within a few months—sometimes in under eight weeks. This natural breakdown helps keep soils cleaner and means less risk to wildlife, pets, and even kids.
Imagine a sandwich wrap keeping your lunch fresh inside, but not leaving behind bits of plastic years later. Zein creates a pretty strong wall against grease and oxygen—exactly what snacks and prepared foods need. That matters both on store shelves and at home. While it won’t beat leading plastics in water resistance yet, research has steadily improved the structure, especially by mixing in ingredients like fatty acids from plants. Some products show promise against moisture for shorter-term shelf life.
Cost comes up in every discussion about natural packaging. Right now, zein costs more than traditional plastics, mainly because it’s not made in bulk. Most zein comes as a byproduct from the corn ethanol and starch industries, so supply rises and falls with biofuel demand. Teams at several universities have been tinkering with new extraction methods that waste less corn and use less energy. More stable sourcing could push prices down and convince food companies to give zein a try.
Plastic waste won’t vanish overnight. Choosing plant-based options starts with the big food players, but everyday shoppers can help by asking about packaging. Younger consumers, in particular, say they want earth-friendly products. The food industry responds to that pressure. Regulations help too—countries like France and India have phased out some single-use plastics. If big processors and local governments promote biodegradable wraps, manufacturers could justify scaling up production. Investment, education, and better technology will all play a role. Companies working on zein packaging have begun forming partnerships with large supermarkets and eco-focused brands. They’re also working closely with scientists in public universities to run tests and improve shelf life.
It’s encouraging to know that a protein from last summer’s sweetcorn could soon wrap sandwiches at the local bakery or keep chips crisp. As someone who picks up trash from creek beds and trails, switching to a material that doesn’t stick around for generations just feels right. There’s no silver bullet, but zein could make a dent, especially if folks across farming, science, and business pull together. Real progress takes hands-on effort from people who care about food and the land it comes from. That’s something families and communities understand firsthand.
| Names | |
| Preferred IUPAC name | Polycorn zein |
| Other names |
Maize protein Corn protein Corn gluten |
| Pronunciation | /zeɪn/ |
| Identifiers | |
| CAS Number | 9010-66-6 |
| Beilstein Reference | 3918784 |
| ChEBI | CHEBI:78734 |
| ChEMBL | CHEMBL2098864 |
| ChemSpider | 28724842 |
| DrugBank | DB11098 |
| ECHA InfoCard | echa infocard: 100.028.273 |
| EC Number | '232-722-9' |
| Gmelin Reference | 56396 |
| KEGG | C02711 |
| MeSH | D015802 |
| PubChem CID | 6857405 |
| RTECS number | ZKQ23568UW |
| UNII | HN1Z09025N |
| UN number | UN1515 |
| Properties | |
| Chemical formula | C284H452N52O70 |
| Molar mass | 621.00 g/mol |
| Appearance | Yellowish-white, tasteless, odorless powder |
| Odor | slight odor |
| Density | 0.9–1.3 g/cm³ |
| Solubility in water | Insoluble |
| log P | -2.5 |
| Acidity (pKa) | 18.00 |
| Basicity (pKb) | 8.20 |
| Magnetic susceptibility (χ) | diamagnetic |
| Refractive index (nD) | 1.53 |
| Viscosity | Viscosity: 4.5–10 mPa·s (10% solution, 25°C) |
| Dipole moment | 3.09 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 1.09 J/K·mol |
| Std enthalpy of combustion (ΔcH⦵298) | -630.2 kJ/mol |
| Pharmacology | |
| ATC code | V04CX07 |
| Hazards | |
| Main hazards | No significant hazards. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | Keep dry; Keep away from sunlight; Store in a cool place |
| Signal word | Warning |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008. |
| Precautionary statements | P261, P280, P305+P351+P338, P337+P313 |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | > 350 °C |
| Autoignition temperature | 350°C |
| LD50 (median dose) | > 10 g/kg (rat, oral) |
| NIOSH | NIOSH: RX3150000 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) of Zein: Not established |
| REL (Recommended) | 20 mg/kg |
| Related compounds | |
| Related compounds |
Gliadin Glutenin Prolamin Hordein Secalin Avenin |
