Dehydrated Chili MSDS
1.1. Product Name: Dehydrated Chili
1.2. Description: Dehydrated Chili is a Dehydrated Vegetable manufactured through food drying.
1.3. Chemical Formula: Not Applicable
1.4. Molecular weight: Not Applicable
1.5. CAS #: Not Applicable
1.6. EINECS #: Not Applicable
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. Dehydrated Chili: Not Applicable
2.2. Hazardous impurities: Yeasts & Molds <1000, Aflatoxin ﹤5PPB, Orchatoxin ﹤10PPB
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: red powder
3.3. Odor: Characteristic
3.4. pH: Not available
3.5. Melting point/range: Not available
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Not available
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 12 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: Not available
5. Handling/Storage
5.1. Storage: Dehydrated Chili should be Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
5.2. Handling precaution: Handling of Dehydrated Chili should only be performed by personnel trained and familiar with handling of organic chemicals. Avoid skin and eye contact and breathing in dust. Avoid handling which leads to dust formation.
6. Exposure Control
6.1. Engineering Controls: Safety shower and eye bath. Mechanical exhaust required.
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 Dehydrated Chili need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Dehydrated Chili 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: Low hazard for usual industrial handling
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. Get medical attention if irritation develops. Cold water may be used
8.3. Ingestion: Drink 1-2 glasses of water, seek medical attention if symptoms occur,No risk if small quantity ingested
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: 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/1379
Posted on October 30th, 2014
Potassium Tripolyphosphate Side Effects
Suggested Dosage
Ingestion of Potassium Tripolyphosphate in large quantity may hurt our health, please follow the guideline of using Potassium Tripolyphosphate: MTDI 70 mg/kg bw
* 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 Potassium Tripolyphosphate could have any negative effects on these vulnerable groups. It should be safe to use Potassium Tripolyphosphate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Potassium Tripolyphosphate 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. Potassium Tripolyphosphate is considered safe by FDA according to existing data and granted GRAS status.
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/827
Posted on October 29th, 2014
ButylParaben Side Effects
As ButylParaben 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 ButylParaben 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 ButylParaben could have any negative effects on these vulnerable groups. It should be safe to use ButylParaben in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of ButylParaben 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. ButylParaben is considered safe by FDA according to existing data and granted GRAS status
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/760
Posted on October 28th, 2014
Tara Gum Side Effects
As Tara Gum 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 Tara Gum 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 Tara Gum could have any negative effects on these vulnerable groups. It should be safe to use Tara Gum in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Tara Gum 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. Tara Gum is considered safe by FDA according to existing data and granted GRAS status.
Tara gum in News
No breaking news or public health crises reported about Tara Gum reported up to now.
* Want to report news about this ingredient, please send email to daniel@foodchem.cn. Your knowledge can help us to uncover more truthes about food ingredients to customers.
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/753
Posted on October 27th, 2014
Calcium Acetate Monohydrate MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Calcium Acetate Monohydrate
1.2. Description: Calcium Acetate Monohydrate is a calcium salt of acetic acid manufactured through chemical synthesis.
1.3. Chemical Formula: Ca(CH3COO)2.H2O
1.4. Molecular weight: 176.17
1.5. CAS #: 5743-26-0
1.6. EINECS #: 200-540-9
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. Calcium Acetate Monohydrate: 99.0%-100.5%
2.2. Hazardous impurities: Negative
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White loose powder
3.3. Odor: slight acetic acid odor
3.4. pH: 6.0- 9.0
3.5. Melting point/range: 150°C
3.6. Boiling point: Not applicable
3.7. Bulk density: 1.5 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 Calcium Acetate Monohydrate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Calcium Acetate Monohydrate is Slightly Hazardous in case of ingestion, inhalation, 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.
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 Calcium Acetate Monohydrate 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
- See more at foodchem: http://www.foodchemadditives.com/msds/815
Posted on October 24th, 2014
Potassium Bitartrate MSDS
1.1. Product Name: Potassium Bitartrate
1.2. Description: Potassium Bitartrate is a potassium salt of tartaric acid manufactured through chemical synthesis.
1.3. Chemical Formula: KC4H5O6
1.4. Molecular weight: 188.177
1.5. CAS #: 868-14-4
1.6. EINECS #: 212-769-1
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Acidulants
2. Composition
2.1. Potassium Bitartrate: 98.0%~103.0%
2.2. Hazardous impurities: Negative
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: colorless crystals or white crystal powder
3.3. Odor: Odorless
3.4. pH: Not available
3.5. Melting point/range: Not applicable
3.6. Boiling point: Not applicable
3.7. Bulk density: 1.05 g/cm3
3.8. Solubility: Partially soluble in hot water. Very slightly 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) and Some metallic oxides
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 kept 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 breathe dust. Avoid contact with eyes.
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 Potassium Bitartrate need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Potassium Bitartrate is not classified as a Dangerous Substance
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 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/842
Posted on October 23rd, 2014
Dextrose Anhydrous Side Effects
As Dextrose Anhydrous 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 Dextrose Anhydrous 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 Dextrose Anhydrous could have any negative effects on these vulnerable groups. It should be safe to use Dextrose Anhydrous in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Dextrose Anhydrous 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. Dextrose Anhydrous is considered safe by FDA according to existing data and granted GRAS status.
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/667
Posted on October 22nd, 2014
Sodium MethylParaben MSDS
1.1. Product Name: Sodium MethylParaben
1.2. Description: Sodium MethylParaben is a organic compound manufactured through chemical synthesis.
1.3. Chemical Formula: C8H7NaO3
1.4. Molecular weight: 174.13
1.5. CAS #: 5026-62-0
1.6. EINECS #: 225-714-1
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as Antioxidants
2. Composition
2.1. Sodium MethylParaben: ≥99.4%
2.2. Hazardous impurities: Sulfate ≤300PPM, Heavy Metals(Pb) ≤10PPM, Arsenic ≤1.0PPM
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: White crystalline powder
3.3. Odor: Not available
3.4. pH: 9.5-10.5(0.1% water solution)
3.5. Melting point/range: 70-71°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: 36 months period
4.3. Hazardous decomposition: Carbon oxides (CO, CO2)
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 kept 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. Mechanical exhaust required.
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 Sodium MethylParaben need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Sodium MethylParaben is Very hazardous in case of inhalation. Hazardous in case of eye contact, or ingestion. Slightly hazardous in case of skin 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
- See more at foodchem: http://www.foodchemadditives.com/msds/909
Posted on October 21st, 2014
Higenamine HCL MSDS
1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Higenamine HCL
1.2. Description: Higenamine HCL is a chemical compound manufactured through chemical synthesis.
1.3. Chemical Formula: C16H17NO3.HCl
1.4. Molecular weight: 271.31
1.5. CAS #: 11041-94-4
1.6. EINECS #: Not Applicable
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 supplement
2. Composition
2.1. Higenamine HCL: Not Applicable
2.2. Hazardous impurities: Heavy Metals ≤20ppm, Related substances:( %)Any single impuritiesTotal impurities ≤0.5≤2.0, Residue on ignition( %) ≤0.1
3. Physical/Chemical Characteristics
3.1. Physical State: powder.
3.2. Appearance: Off-white powder
3.3. Odor: Not available
3.4. pH: Not available
3.5. Melting point/range: Not available
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Not available
4. Stability/Reactivity
4.1. Chemical Stability: Stable under normal temperatures and pressures
4.2. Shelf Life: 24 months
4.3. Hazardous decomposition: Nitrogen oxides, carbon monoxide, carbon dioxide, ammonia and/or derivatives.
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Strong oxidizers.
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: Use with adequate ventilation. Minimize dust generation and accumulation. 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 recommendedexposure 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 Higenamine HCL need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Higenamine HCL is Slightly hazardous in case of inhalation (lung irritant). Slightly hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, .
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: May cause skin irritation.
7.4. Ingestion: May irritate the tissues of the mouth, esophagus, and other tissues of the digestive system
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: 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 Higenamine 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/1497
Posted on October 20th, 2014
Applications and Uses of Monosodium Phosphate
Monosodium Phosphate in Food Production
Monosodium Phosphate is widely used as buffering agent in food production.
As buffering agent: in baked food to improve texture.
As water retaining agent: in processed meat to improve water retention.
Monosodium Phosphate in Beverage
Not enough is known about application of Monosodium Phosphate in beverage.
Monosodium Phosphate in Pharmaceutical
Monosodium Phosphate is widely used as pH regulator in Pharmaceutical.
As pH regulator: in medicine to improve acidity of urine to prevent formation of kidney stones.
Monosodium Phosphate in Cosmetics
Not enough is known about application of Monosodium Phosphate in Cosmetics.
Monosodium Phosphate in Agriculture/Animal Feed
Not enough is known about application of Monosodium Phosphate in Agriculture/Animal Feed.
Monosodium Phosphate in Other Industries
Monosodium Phosphate is widely used as pH regulator in various other industries.
As pH regulator: in leather processing and water treatment.
As intermediate: in manufacturing of TetraSodium pyrophosphate and Sodium Hexametaphosphate.
This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Monosodium Phosphate or want to report new applications of Monosodium Phosphate to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1465
Posted on October 17th, 2014