Applications and Uses of Caffeine Anhydrous
Caffeine Anhydrous is a xanthine alkaloid widely used as additive in food and beverage industries. As a additive, Caffeine Anhydrous can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, and various other industries.
Caffeine Anhydrous in Food Production
Caffeine Anhydrous is widely used as stimulant drug in food production.
As stimulant drug: in chocolate but almost no stimulant effect.
Caffeine Anhydrous in Beverage
Caffeine Anhydrous is widely used as stimulant drug in beverage.
As stimulant drug: in coffee, tea, soda drink to stimulate the central nervous.
Caffeine Anhydrous in Pharmaceutical
Caffeine Anhydrous is widely used as stimulant drug in Pharmaceutical.
As stimulant drug: in medicine to stimulate the cerebral cortex and relieve from central inhibition state.
Caffeine Anhydrous in Cosmetics
Caffeine Anhydrous is widely used as stimulant drug in Cosmetics.
As stimulant drug: in cosmetic and personal care product to revive and refresh.
Caffeine Anhydrous in Agriculture/Animal Feed
Not enough is known about application of Caffeine Anhydrous in Agriculture/Animal Feed.
Caffeine Anhydrous in Other Industries
Not enough is known about application of Caffeine Anhydrous in other industries.
This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Caffeine Anhydrous or want to report new applications of Caffeine Anhydrous to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1522
Caffeine Anhydrous in Food Production
Caffeine Anhydrous is widely used as stimulant drug in food production.
As stimulant drug: in chocolate but almost no stimulant effect.
Caffeine Anhydrous in Beverage
Caffeine Anhydrous is widely used as stimulant drug in beverage.
As stimulant drug: in coffee, tea, soda drink to stimulate the central nervous.
Caffeine Anhydrous in Pharmaceutical
Caffeine Anhydrous is widely used as stimulant drug in Pharmaceutical.
As stimulant drug: in medicine to stimulate the cerebral cortex and relieve from central inhibition state.
Caffeine Anhydrous in Cosmetics
Caffeine Anhydrous is widely used as stimulant drug in Cosmetics.
As stimulant drug: in cosmetic and personal care product to revive and refresh.
Caffeine Anhydrous in Agriculture/Animal Feed
Not enough is known about application of Caffeine Anhydrous in Agriculture/Animal Feed.
Caffeine Anhydrous in Other Industries
Not enough is known about application of Caffeine Anhydrous in other industries.
This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Caffeine Anhydrous or want to report new applications of Caffeine Anhydrous to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1522
Posted on December 4th, 2014
Applications and Uses of MethylParaben
MethylParaben is a organic compound widely used as additive in food production. As a antioxidants, MethylParaben can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.
MethylParaben in Food Production
MethylParaben is widely used as preservatives in food production.
As preservatives: in food industries to delay lipid oxidation and inhibit bacteria.
MethylParaben in Beverage
MethylParaben is widely used as preservatives in beverage.
As preservatives: in beverage industries to delay lipid oxidation and inhibit bacteria.
MethylParaben in Pharmaceutical
MethylParaben is widely used as preservatives in Pharmaceutical.
As preservatives: in medicine to delay lipid oxidation and inhibit bacteria.
MethylParaben in Cosmetics
MethylParaben is widely used as preservatives in Cosmetics.
As preservatives: in cosmetic and personal care product to delay lipid oxidation and inhibit bacteria.
MethylParaben in Agriculture/Animal Feed
MethylParaben is widely used as preservatives in Agriculture/Animal Feed.
As preservatives: in feed additive to delay lipid oxidation and inhibit bacteria.
MethylParaben in Other Industries
MethylParaben is widely used as intermediate in various other industries.
As intermediate: in manufacturing of various organic chemicals.
This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about MethylParaben or want to report new applications of MethylParaben to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1506
MethylParaben in Food Production
MethylParaben is widely used as preservatives in food production.
As preservatives: in food industries to delay lipid oxidation and inhibit bacteria.
MethylParaben in Beverage
MethylParaben is widely used as preservatives in beverage.
As preservatives: in beverage industries to delay lipid oxidation and inhibit bacteria.
MethylParaben in Pharmaceutical
MethylParaben is widely used as preservatives in Pharmaceutical.
As preservatives: in medicine to delay lipid oxidation and inhibit bacteria.
MethylParaben in Cosmetics
MethylParaben is widely used as preservatives in Cosmetics.
As preservatives: in cosmetic and personal care product to delay lipid oxidation and inhibit bacteria.
MethylParaben in Agriculture/Animal Feed
MethylParaben is widely used as preservatives in Agriculture/Animal Feed.
As preservatives: in feed additive to delay lipid oxidation and inhibit bacteria.
MethylParaben in Other Industries
MethylParaben is widely used as intermediate in various other industries.
As intermediate: in manufacturing of various organic chemicals.
This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about MethylParaben or want to report new applications of MethylParaben to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1506
Posted on December 3rd, 2014
Halal Certified Stevia
Halal is an Arabic word means lawful or permitted. It is always mentioned along with Haraam which means sinful or prohibited by Allah. At the same time, you will also be able to find another related term in Islamic food, mushbooh which means doubtful or suspect as it is unclear whether they are Halal or Haraam. For mushbooh food, the products’ source and manufacturing process need to be audited to decide whether it’s halal or haraam.
Stevia
Stevioside is an promising natural sweetener isolated from stevia plant. As a plant derived ingredients, Stevia is general recognized as halal. We will still audit another 2 key points to make sure that our Stevia is 100% halal: Are there any pig products used in manufacturing process of this ingredient? Does the ingredient contain Alcohol (impure) or other haraam ingredients?
The manufacturing process of Stevia is pig-free; the raw materials (or culture medium) are leaf of stevia plant. No other haraam ingredients will be used used in manufacturing process of Stevia.
As a top food ingredients supplier, Foodchem has been supplying halal certified Stevia to customers all over the world for many years. Halal certification will be provided along with all our halal products on requirement. Feel free to contact us if you need halal certified Stevia.
- See more at foodchem: http://www.foodchemadditives.com/halal/1579
Stevia
Stevioside is an promising natural sweetener isolated from stevia plant. As a plant derived ingredients, Stevia is general recognized as halal. We will still audit another 2 key points to make sure that our Stevia is 100% halal: Are there any pig products used in manufacturing process of this ingredient? Does the ingredient contain Alcohol (impure) or other haraam ingredients?
The manufacturing process of Stevia is pig-free; the raw materials (or culture medium) are leaf of stevia plant. No other haraam ingredients will be used used in manufacturing process of Stevia.
As a top food ingredients supplier, Foodchem has been supplying halal certified Stevia to customers all over the world for many years. Halal certification will be provided along with all our halal products on requirement. Feel free to contact us if you need halal certified Stevia.
- See more at foodchem: http://www.foodchemadditives.com/halal/1579
Posted on November 26th, 2014
Potassium Acetate MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Potassium Acetate Anhydrous
1.2. Description: Potassium Acetate is a potassium salt of acetic acid manufactured through chemical synthesis.
1.3. Chemical Formula: C2H3KO2
1.4. Molecular weight: 98.14
1.5. CAS #: 127-08-2
1.6. EINECS #: 204-822-2
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Preservatives
2. Composition
2.1. Potassium Acetate: 99.0%-100.5%
2.2. Hazardous impurities: Negative
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: white crystal powder
3.3. Odor: Odorless
3.4. pH: 7.5- 9.0 (5 % SOLUTION)
3.5. Melting point/range: 292°C
3.6. Boiling point: Not applicable
3.7. Bulk density: 1.57 g/cm3
3.8. Solubility: Easily soluble in cold water
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Thermal decomposition may produce carbon monoxide and dioxide
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Acids and Strong oxidizing agents
5. Handling/Storage
5.1. Storage: stored in a cool and dry place and kept away from strong light and heat.
5.2. Handling precaution: Avoid handling which leads to dust formation. In common with many organic chemicals, may form flammable dust clouds in air. Avoid skin and eye contact and breathing in dust.
6. Exposure Control
6.1. Engineering Controls: Use with local exhaust ventilaon.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Acetate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Acetate is Hazardous in case of ingestion or inhalation. Slightly hazardous in case of eye contact or skin contact.
7.2. Contact with eyes: May cause irritation
7.3. Contact with skin: May cause irritation, very low chance for usual industrial handling
7.4. Ingestion: May cause digestive tract irritation with abdominal pain, nausea, and vomiting.
7.5. Inhalation: May cause respiratory tract irritation
7.6. Other: Not applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not applicable
9.3. Ignition control: Avoid ignition sources where Potassium Benzoate dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical, carbon dioxide, or chemical foam
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
10. Transport Information
10.1. No special requirements and no restrictions on transportation by land, sea or air.
11. Ecological Information
11.1. Potassium Benzoate is fully biodegradable and the products of degradation are more toxic.
12. Other Information
12.1. This Safety Data Sheet of Potassium Acetate is based upon a limited review of Foodchem Internation Corporation files and standard Toxicological handbooks. We make no warranty of merchantability or any other warranty, express or implied, with respect to such information, and we assume no liability resulting from its use. Users should make their own investigations to determine the suitability of the information for their particular purposes. In no event shall Foodchem International Corporation be liable for any claims, losses, or damages of any third party or for lost profits or any special, indirect, incidental, consequential or exemplary damages, howsoever arising, even if Foodchem International Corporation has been advised of the possibility of such damages.
- See more at foodchem: http://www.foodchemadditives.com/msds/814
1.1. Product Name: Potassium Acetate Anhydrous
1.2. Description: Potassium Acetate is a potassium salt of acetic acid manufactured through chemical synthesis.
1.3. Chemical Formula: C2H3KO2
1.4. Molecular weight: 98.14
1.5. CAS #: 127-08-2
1.6. EINECS #: 204-822-2
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Preservatives
2. Composition
2.1. Potassium Acetate: 99.0%-100.5%
2.2. Hazardous impurities: Negative
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: white crystal powder
3.3. Odor: Odorless
3.4. pH: 7.5- 9.0 (5 % SOLUTION)
3.5. Melting point/range: 292°C
3.6. Boiling point: Not applicable
3.7. Bulk density: 1.57 g/cm3
3.8. Solubility: Easily soluble in cold water
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Thermal decomposition may produce carbon monoxide and dioxide
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Acids and Strong oxidizing agents
5. Handling/Storage
5.1. Storage: stored in a cool and dry place and kept away from strong light and heat.
5.2. Handling precaution: Avoid handling which leads to dust formation. In common with many organic chemicals, may form flammable dust clouds in air. Avoid skin and eye contact and breathing in dust.
6. Exposure Control
6.1. Engineering Controls: Use with local exhaust ventilaon.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Acetate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Acetate is Hazardous in case of ingestion or inhalation. Slightly hazardous in case of eye contact or skin contact.
7.2. Contact with eyes: May cause irritation
7.3. Contact with skin: May cause irritation, very low chance for usual industrial handling
7.4. Ingestion: May cause digestive tract irritation with abdominal pain, nausea, and vomiting.
7.5. Inhalation: May cause respiratory tract irritation
7.6. Other: Not applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not applicable
9.3. Ignition control: Avoid ignition sources where Potassium Benzoate dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical, carbon dioxide, or chemical foam
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
10. Transport Information
10.1. No special requirements and no restrictions on transportation by land, sea or air.
11. Ecological Information
11.1. Potassium Benzoate is fully biodegradable and the products of degradation are more toxic.
12. Other Information
12.1. This Safety Data Sheet of Potassium Acetate is based upon a limited review of Foodchem Internation Corporation files and standard Toxicological handbooks. We make no warranty of merchantability or any other warranty, express or implied, with respect to such information, and we assume no liability resulting from its use. Users should make their own investigations to determine the suitability of the information for their particular purposes. In no event shall Foodchem International Corporation be liable for any claims, losses, or damages of any third party or for lost profits or any special, indirect, incidental, consequential or exemplary damages, howsoever arising, even if Foodchem International Corporation has been advised of the possibility of such damages.
- See more at foodchem: http://www.foodchemadditives.com/msds/814
Posted on November 20th, 2014
L-Cysteine Hydrochloride Anhydrous MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: L-Cysteine Hydrochloride Anhydrous
1.2. Description: L-Cysteine Hydrochloride Anhydrous is a organic salt of amino acid manufactured through chemical synthesis.
1.3. Chemical Formula: HSCH2CH(NH2)COOH·HCl
1.4. Molecular weight: 157.62
1.5. CAS #: 52-89-1
1.6. EINECS #: 200-157-7
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Nutrition supplements
2. Composition
2.1. L-Cysteine Hydrochloride Anhydrous: ≥98.0%
2.2. Hazardous impurities: Ammonium ≤0.02%, Sulfate ≤0.020%, Heavy metals ≤10 PPM, Arsenic ≤1PPM
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White crystalline powder
3.3. Odor: Odorless
3.4. pH: Not available
3.5. Melting point/range: 176°C
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Soluble in cold water.
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...), sulfur oxides
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available
5. Handling/Storage
5.1. Storage: stored in tight containers at controlled room temperature.
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust. In case of insufficient ventilation, wear suitable respiratory equipment.
6. Exposure Control
6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits. If user operations generate dust, fume or mist, use ventilation to keep exposure to airborne contaminants below the exposure limit.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if L-Cysteine Hydrochloride Anhydrous need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: L-Cysteine Hydrochloride Anhydrous is Very hazardous in case of ingestion
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature
9.2. Flash point: Not available
9.3. Ignition control: Avoid ignition sources where L-Cysteine Hydrochloride dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
- See more at foodchem: http://www.foodchemadditives.com/msds/848
1.1. Product Name: L-Cysteine Hydrochloride Anhydrous
1.2. Description: L-Cysteine Hydrochloride Anhydrous is a organic salt of amino acid manufactured through chemical synthesis.
1.3. Chemical Formula: HSCH2CH(NH2)COOH·HCl
1.4. Molecular weight: 157.62
1.5. CAS #: 52-89-1
1.6. EINECS #: 200-157-7
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Nutrition supplements
2. Composition
2.1. L-Cysteine Hydrochloride Anhydrous: ≥98.0%
2.2. Hazardous impurities: Ammonium ≤0.02%, Sulfate ≤0.020%, Heavy metals ≤10 PPM, Arsenic ≤1PPM
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White crystalline powder
3.3. Odor: Odorless
3.4. pH: Not available
3.5. Melting point/range: 176°C
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Soluble in cold water.
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...), sulfur oxides
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available
5. Handling/Storage
5.1. Storage: stored in tight containers at controlled room temperature.
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust. In case of insufficient ventilation, wear suitable respiratory equipment.
6. Exposure Control
6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits. If user operations generate dust, fume or mist, use ventilation to keep exposure to airborne contaminants below the exposure limit.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if L-Cysteine Hydrochloride Anhydrous need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: L-Cysteine Hydrochloride Anhydrous is Very hazardous in case of ingestion
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature
9.2. Flash point: Not available
9.3. Ignition control: Avoid ignition sources where L-Cysteine Hydrochloride dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
- See more at foodchem: http://www.foodchemadditives.com/msds/848
Posted on November 18th, 2014
Potassium Benzoate MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Potassium Benzoate
1.2. Description: Potassium Benzoate is a potassium salt of benzoic acid manufactured through chemical synthesis.
1.3. Chemical Formula: C7H5KO2
1.4. Molecular weight: 160.21
1.5. CAS #: 582-25-2
1.6. EINECS #: 209-481-3
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Preservatives
2. Composition
2.1. Potassium Benzoate: ≥99.0%
2.2. Hazardous impurities: Heavy Metals(PB) ≤0.001%, Arsenic ≤0.0002%
3. Physical/Chemical Characteristics
3.1. Physical State: Solid
3.2. Appearance: White granular
3.3. Odor: Odorless
3.4. pH: Not available
3.5. Melting point/range: >300 °C
3.6. Boiling point: Not available
3.7. Bulk density: 1.5 g/cm3
3.8. Solubility: 73.83 g/100 mL @ 25 °C
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available
5. Handling/Storage
5.1. Storage: Store in a cool and dry place and Keep away from strong light and heat
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust.
6. Exposure Control
6.1. Engineering Controls: Safety shower and eye bath. Provide exhaust ventilation or other engineering controls to keep the airborne concentrations below their respective threshold limit value.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Benzoate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Benzoate is Slightly hazardous in case of inhalation, skin contact, ingestion or eye contact.
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not available
9.3. Ignition control: Avoid ignition sources where Potassium Benzoate dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
- See more at foodchem: http://www.foodchemadditives.com/msds/1144
1.1. Product Name: Potassium Benzoate
1.2. Description: Potassium Benzoate is a potassium salt of benzoic acid manufactured through chemical synthesis.
1.3. Chemical Formula: C7H5KO2
1.4. Molecular weight: 160.21
1.5. CAS #: 582-25-2
1.6. EINECS #: 209-481-3
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Preservatives
2. Composition
2.1. Potassium Benzoate: ≥99.0%
2.2. Hazardous impurities: Heavy Metals(PB) ≤0.001%, Arsenic ≤0.0002%
3. Physical/Chemical Characteristics
3.1. Physical State: Solid
3.2. Appearance: White granular
3.3. Odor: Odorless
3.4. pH: Not available
3.5. Melting point/range: >300 °C
3.6. Boiling point: Not available
3.7. Bulk density: 1.5 g/cm3
3.8. Solubility: 73.83 g/100 mL @ 25 °C
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available
5. Handling/Storage
5.1. Storage: Store in a cool and dry place and Keep away from strong light and heat
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust.
6. Exposure Control
6.1. Engineering Controls: Safety shower and eye bath. Provide exhaust ventilation or other engineering controls to keep the airborne concentrations below their respective threshold limit value.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Benzoate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Benzoate is Slightly hazardous in case of inhalation, skin contact, ingestion or eye contact.
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not available
9.3. Ignition control: Avoid ignition sources where Potassium Benzoate dust might be generated
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
- See more at foodchem: http://www.foodchemadditives.com/msds/1144
Posted on November 14th, 2014
Disodium Phosphate Anhydrous MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Disodium Phosphate Anhydrous
1.2. Description: Disodium Phosphate Anhydrous is a inorganic compound manufactured through chemical synthesis.
1.3. Chemical Formula: Na2HPO4
1.4. Molecular weight: 141.96
1.5. CAS #: 7558-79-4
1.6. EINECS #: 231-448-7
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as food supplements
2. Composition
2.1. Disodium Phosphate Anhydrous: ≥ 98.0%
2.2. Hazardous impurities: Negative
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: white crystaline powder
3.3. Odor: Odorless
3.4. pH: 8.8 (1% solution @ 25 deg C)
3.5. Melting point/range: Converted to Sodium Pyrophosphate @ about 240 deg. C
3.6. Boiling point: Not applicable
3.7. Bulk density: 1.7 g/cm3
3.8. Solubility: 7.7 g/100g @ 20°C
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Phosphoxides and sodium oxide at high temperatures
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Acids, alkalis
5. Handling/Storage
5.1. Storage: kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
5.2. Handling precaution: Avoid contact with eyes, skin and clothing. Avoid breathing in dust. Use with adequate ventilation.
6. Exposure Control
6.1. Engineering Controls: Mechanical ventilation (dilution or local exhaust), process or personnel enclosure and control of process conditions should be provided. Supply sufficient replacement air to make up for air removed by exhaust systems.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Disodium Phosphate Anhydrous need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Disodium Phosphate Anhydrous is not classified as a Dangerous Substance
7.2. Contact with eyes: May cause severe eye irritation
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause digestive tract irritation.
7.5. Inhalation: May cause respiratory tract irritation
7.6. Other: Mot Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use. Seek medical advice if irritation develops or persists.
8.3. Ingestion: Rinse mouth thoroughly with water and drink water afterwards.
8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.
9. Fire and Explosion Data
9.1. General information: Non-flammable.
9.2. Flash point: Not applicable
9.3. Ignition control: Not Applicable
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container
- See more at foodchem: http://www.foodchemadditives.com/msds/835
Posted on November 11th, 2014
Potassium Stearate MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Potassium Stearate
1.2. Description: Potassium Stearate is a potassium salt of stearic acid manufactured through chemical synthesis.
1.3. Chemical Formula: C18H35KO2
1.4. Molecular weight: 322.57
1.5. CAS #: 593-29-3
1.6. EINECS #: 322.57
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as emulsifier
2. Composition
2.1. Potassium Stearate: >98%
2.2. Hazardous impurities: Lead (Pb) ≤ 2 mg/kg, Arsenic (As) ≤ 3 mg/kg, Heavy metal (as Pb) ≤ 10 mg/kg
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White fine powder
3.3. Odor: fatty
3.4. pH: Not available
3.5. Melting point/range: 240°C
3.6. Boiling point: Not available
3.7. Bulk density: 1.01g/cm3
3.8. Solubility: Soluble
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: strong oxidizing agents.
5. Handling/Storage
5.1. Storage: Stored in a cool and dry place and Keep away from strong light and heat
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Ground all equipment containing material. Do not breathe dust.
6. Exposure Control
6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Stearate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Stearate is Slightly hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: Unknown
7.5. Inhalation: May cause irritation to the respiratory tract and gastrointestinal
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash with soap and water. Cover the irritated skin with an emollient. Get medical attention if irritation develops.
8.3. Ingestion: Contact a physician immediately.
8.4. Inhalation: Remove from exposure and move to fresh air immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: 177°C (350°F)
9.3. Ignition control: Avoid Daidzein ignition sources Potassium Stearate powder might be generated.
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide.Wear positive pressure self-contained breathing apparatus (SCBA) and full turnout gear.
9.6. Spills/Leaks: Use appropriate tools to put the spilled solid in a convenient waste disposal container. Finish cleaning by spreading water on the contaminated surface and dispose of according to local and regional authority requirements.
- See more at foodchem: http://www.foodchemadditives.com/msds/1436
1.1. Product Name: Potassium Stearate
1.2. Description: Potassium Stearate is a potassium salt of stearic acid manufactured through chemical synthesis.
1.3. Chemical Formula: C18H35KO2
1.4. Molecular weight: 322.57
1.5. CAS #: 593-29-3
1.6. EINECS #: 322.57
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as emulsifier
2. Composition
2.1. Potassium Stearate: >98%
2.2. Hazardous impurities: Lead (Pb) ≤ 2 mg/kg, Arsenic (As) ≤ 3 mg/kg, Heavy metal (as Pb) ≤ 10 mg/kg
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White fine powder
3.3. Odor: fatty
3.4. pH: Not available
3.5. Melting point/range: 240°C
3.6. Boiling point: Not available
3.7. Bulk density: 1.01g/cm3
3.8. Solubility: Soluble
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: strong oxidizing agents.
5. Handling/Storage
5.1. Storage: Stored in a cool and dry place and Keep away from strong light and heat
5.2. Handling precaution: Keep away from heat. Keep away from sources of ignition. Ground all equipment containing material. Do not breathe dust.
6. Exposure Control
6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Potassium Stearate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Stearate is Slightly hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: Unknown
7.5. Inhalation: May cause irritation to the respiratory tract and gastrointestinal
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Wash with soap and water. Cover the irritated skin with an emollient. Get medical attention if irritation develops.
8.3. Ingestion: Contact a physician immediately.
8.4. Inhalation: Remove from exposure and move to fresh air immediately.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: 177°C (350°F)
9.3. Ignition control: Avoid Daidzein ignition sources Potassium Stearate powder might be generated.
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide.Wear positive pressure self-contained breathing apparatus (SCBA) and full turnout gear.
9.6. Spills/Leaks: Use appropriate tools to put the spilled solid in a convenient waste disposal container. Finish cleaning by spreading water on the contaminated surface and dispose of according to local and regional authority requirements.
- See more at foodchem: http://www.foodchemadditives.com/msds/1436
Posted on November 5th, 2014
Octopamine HCl MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Octopamine HCl
1.2. Description: Octopamine HCl is a hydrochloride salt of octopamine manufactured through chemical synthesis.
1.3. Chemical Formula: C8H12ClNO2
1.4. Molecular weight: 189.64
1.5. CAS #: 770-05-8
1.6. EINECS #: 212-216-4
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as nutritional supplements
2. Composition
2.1. Octopamine HCl: >98%
2.2. Hazardous impurities: Heavy metal 10ppm max, Pesticides 2ppm max, Total Plate <1000CFU/g, Yeast&Mold <100CFU/g
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White Crystals or crystalline powder
3.3. Odor: Not available
3.4. pH: Not available
3.5. Melting point/range: 172°C
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Soluble in water
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Strong oxidizing agents.
5. Handling/Storage
5.1. Storage: Store in a cool and dry place and Keep away from strong light and heat
5.2. Handling precaution: Wash thoroughly after handling. Use with adequate ventilation. Avoid contact with skin and eyes. Avoid ingestion and inhalation.
6. Exposure Control
6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Octopamine HCl need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Octopamine HCl is Slightly hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Get medical aid. Immediately flush skin with plenty of soap and water for at least 15 minutes while removing contaminated clothing and shoes.
8.3. Ingestion: Do NOT induce vomiting. If victim is conscious and alert, give 2-4 cupfuls of milk or water. Never give anything by mouth to an unconscious person. Get medical aid immediately.
8.4. Inhalation: Remove from exposure to fresh air immediately. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical aid.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not available
9.3. Ignition control: Avoid Anhydrous ignition sources Octopamine HCl powder might be generated.
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container. Clean up spills immediately, using the appropriate protective equipment. Avoid generating dusty conditions.
- See more at foodchem: http://www.foodchemadditives.com/msds/1419
1.1. Product Name: Octopamine HCl
1.2. Description: Octopamine HCl is a hydrochloride salt of octopamine manufactured through chemical synthesis.
1.3. Chemical Formula: C8H12ClNO2
1.4. Molecular weight: 189.64
1.5. CAS #: 770-05-8
1.6. EINECS #: 212-216-4
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as nutritional supplements
2. Composition
2.1. Octopamine HCl: >98%
2.2. Hazardous impurities: Heavy metal 10ppm max, Pesticides 2ppm max, Total Plate <1000CFU/g, Yeast&Mold <100CFU/g
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White Crystals or crystalline powder
3.3. Odor: Not available
3.4. pH: Not available
3.5. Melting point/range: 172°C
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Soluble in water
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2), nitrogen oxides (NO, NO2...)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Strong oxidizing agents.
5. Handling/Storage
5.1. Storage: Store in a cool and dry place and Keep away from strong light and heat
5.2. Handling precaution: Wash thoroughly after handling. Use with adequate ventilation. Avoid contact with skin and eyes. Avoid ingestion and inhalation.
6. Exposure Control
6.1. Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits.
6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator
6.3. Eye Protection: Protective eyeglasses or chemical safety goggles
6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.
6.5. Other: Consult professionals if Octopamine HCl need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Octopamine HCl is Slightly hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May cause irritation of the digestive tract.
7.5. Inhalation: May cause respiratory tract irritation.
7.6. Other: Not Applicable
8. First Aid Measures
8.1. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice
8.2. Contact with skin: Get medical aid. Immediately flush skin with plenty of soap and water for at least 15 minutes while removing contaminated clothing and shoes.
8.3. Ingestion: Do NOT induce vomiting. If victim is conscious and alert, give 2-4 cupfuls of milk or water. Never give anything by mouth to an unconscious person. Get medical aid immediately.
8.4. Inhalation: Remove from exposure to fresh air immediately. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical aid.
9. Fire and Explosion Data
9.1. General information: May be combustible at high temperature.
9.2. Flash point: Not available
9.3. Ignition control: Avoid Anhydrous ignition sources Octopamine HCl powder might be generated.
9.4. Dust control: Keep the handling area with adequate ventilation
9.5. Extinguishing Media: Water spray, dry chemical or carbon dioxide
9.6. Spills/Leaks: Vacuum or sweep up material and place into a suitable disposal container. Clean up spills immediately, using the appropriate protective equipment. Avoid generating dusty conditions.
- See more at foodchem: http://www.foodchemadditives.com/msds/1419
Posted on November 3rd, 2014
L-Citrulline DL-Malate Side Effects
Suggested Dosage
As L-Citrulline DL-Malate is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of L-Citrulline DL-Malate for long period.
* ADI: Acceptable Daily Intake
* MTDI: maximum tolerable daily intake
* Data source: JECFA Database of WHO
Special Groups Precaution
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that L-Citrulline DL-Malate could have any negative effects on these vulnerable groups. It should be safe to use L-Citrulline DL-Malate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of L-Citrulline DL-Malate for long period in food for newborns or pregnant.
GRAS Affirmation: Yes
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. L-Citrulline DL-Malate is considered safe by FDA according to existing data and granted GRAS status.
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/906
As L-Citrulline DL-Malate is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of L-Citrulline DL-Malate for long period.
* ADI: Acceptable Daily Intake
* MTDI: maximum tolerable daily intake
* Data source: JECFA Database of WHO
Special Groups Precaution
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that L-Citrulline DL-Malate could have any negative effects on these vulnerable groups. It should be safe to use L-Citrulline DL-Malate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of L-Citrulline DL-Malate for long period in food for newborns or pregnant.
GRAS Affirmation: Yes
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. L-Citrulline DL-Malate is considered safe by FDA according to existing data and granted GRAS status.
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/906
Posted on October 31st, 2014