foodchem

Halal Certified Citric Acid Anhydrous

2015-03-17T05:45:51.449000Z

Foodchem has been supplying halal certified ingredients to customers all over the world since 2006. With almost 10 years experience and devotion in halal ingredients, we have established strict control over manufacturing process of our halal ingredients. Customers can 100% trust us on the quality of the halal ingredients we provided. Citric Acid Anhydrous is a popular halal ingredient used in food and beverage.

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.

Citric Acid Anhydrous is a common form of Citric Acid, available as Colorless Crystal or White Crystal powder. As a synthesized chemical, Citric Acid Anhydrous is general recognized as halal. We will still audit another 2 key points to make sure that our Citric Acid Anhydrous 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 Citric Acid Anhydrous is pig-free; the raw materials (or culture medium) are other synthesized chemical ingredients. No other haraam ingredients will be used used in manufacturing process of Citric Acid Anhydrous.
- See more at foodchem: http://www.foodchemadditives.com/halal/2365

What is sodium cyclamate?

2015-03-06T02:25:38.385000Z

The conclusion that Sodium Cyclamate, is often safely consumed has become arrived at by a growing quantity of governments in the course of the world. Health and fitness and basic safety companies, together with the planet Overall health Organization's Joint Qualified Committee on Meals Additives (JECFA) along with the European Union Scientific Committee for Food stuff (now the european Food Safety Authority (EFSA), have examined and studied cyclamate more than the earlier 50 many years and found it for being safe and sound for use for a common intent sweetener and as a sweetener in organized meals and beverages. Cyclamate is accredited to be used in more than a hundred nations which includes Canada, Mexico and Australia. It is actually used by yourself, with aspartame, or in blends with other reduced calorie sweeteners these kinds of as aspartame, acesulfame K and/or saccharin.

Cyclamate was synthesized in 1937 by a University of Illinois (U.S.) pupil by the identify of Michael Sveda, who unintentionally found its sweet style. The patent for cyclamate was initial procured by Dupont and afterwards later on sold to Abbott Laboratories. The health care company's documented desire in those times was to make use of the product or service to mask the bitter style of an antibiotic and a pentobarbital elixir. Abbott carried out the necessary studies and submitted a whole new Drug Software for cyclamate in 1950. Cyclamate was at first promoted as tablets which were recommended to be used as a tabletop synthetic sweetener for diabetics and others who experienced to restrict their ingestion of sugar. In 1958, cyclamate was categorized as sodium cyclamate GRAS (Normally Acknowledged as Protected) in the U.S.

In 1970, adhering to the effects of the controversial research wherein rats given exceptionally significant doses of cyclamate and various substances formulated bladder tumors, cyclamate was banned from the United states from use in food, drinks and medicines. The rat study, having said that, has become criticized by quite a few experts, including the analyze director himself. Additionally, dozens of subsequent studies on cyclamate decided it protected for human consumption. In 1984, one example is, the Cancer Evaluation Committee of the U.S. Meals and Drug Administration (sodium cyclamate Fda) concluded that cyclamate is not carcinogenic. This acquiring was confirmed in 1985 in an impartial analysis from the report via the U.S. Countrywide Academy of Sciences. Numerous agencies across the globe including the Meals and Agriculture Organization/World Wellbeing Organization's Joint Skilled Committee on Foods Additives (JECFA), the Scientific Committee on Food stuff (SCF) with the European Commission and food stuff basic safety authorities in Mexico have also analyzed cyclamate and permitted it to be used within a wide selection of food stuff goods and drinks. The suitable Day-to-day Consumption (ADI) for cyclamate is set at eleven mg/kg entire body body weight by JECFA and at seven mg/kg system excess weight by the SCF.

A petition shared from the Calorie Regulate Council and Abbott Laboratories for the reapproval of cyclamate from the Usa is submitted to your Food and drug administration. The petition seeks reapproval mostly in gentle of three sets of information: 1) scientists in the American Statistical Association as well as Modern society of Toxicology have known as upon the Food and drug administration to reassess the statistical and scientific principles relied upon in its 1980 selection never to reapprove cyclamate; two) new scientific evidence, which includes some 75 new experiments, demonstrates the security of cyclamate for human use as a sugar substitute and assists in identifying safe and sound use degrees; and three) JECFA has determined human cyclamate use is safe in its 1978, 1980 and 1982 reports, and has found adequate knowledge to establish a safe human consumption stage.

A favorable final decision would offer for your greater selection of low-calorie and sugar-free foods and drinks that can help fulfill buyer need.

- See more at foodchem: http://www.foodchemadditives.com/news_info/2716

Foodchem Ru

2015-03-06T02:25:38.420000Z

Foodchem International Corporation(Foodchem) была сосредоточена на международных маркетинговых и рекламных пищевых добавок и ингредиентов области с 2006 года в China.At настоящее, мы предоставляем более 200 видов пищевых добавок и ингредиентов, в основном в том числе: белки и клейковина, обезвоженные овощи, подкислители, консерванты, антиоксиданты, подсластители, загустители, фосфаты, ароматизаторы и ароматизаторы, растительные экстракты...

Garcinia Cambogia Extract Side Effects

2015-03-06T02:25:38.449000Z

Suggested Dosage

As Garcinia Cambogia Extract 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 Garcinia Cambogia Extract 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 Garcinia Cambogia Extract could have any negative effects on these vulnerable groups. It should be safe to use Garcinia Cambogia Extract in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Garcinia Cambogia Extract for long period in food for newborns or pregnant.
GRAS Affirmation: No

Though Garcinia Cambogia Extract is not on FDA's GRAS exemption list, it's still widely accepted as safe food additive in many countries including USA with specific limit on dosage.
Garcinia Cambogia Extract in News

No health issues about Garcinia Cambogia Extract reported up to now.
- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/2535

Cat Claw Extract Side Effects

2015-03-06T02:25:38.535000Z

Suggested Dosage

As Cat Claw Extract 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 Cat Claw Extract 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 Cat Claw Extract could have any negative effects on these vulnerable groups. It should be safe to use Cat Claw Extract in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Cat Claw Extract 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. Cat Claw Extract is perfectly safe for using as food additives.

- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/2536

Cat Claw Extract Side Effects

2015-03-06T02:25:38.439000Z

Halal Certified D-Panthenol

2015-03-06T02:25:38.955000Z

D-Panthenol is manufactured according to customers' requirements.

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.
D-Panthenol

D-Panthenol is a provitamin of Vitamin B5, available as colourless,viscous clear liquid. As a synthesized chemical, D-Panthenol is general recognized as halal. We will still audit another 2 key points to make sure that our D-Panthenol 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 D-Panthenol is pig-free; the raw materials (or culture medium) are other synthesized chemical ingredients. Pure alcohol may be used in manufacturing process of D-Panthenol. However, alcohol will be fully removed from the final product.
- See more at: http://www.foodchemadditives.com/halal/2077

Halal Certified L-Carnitine L-Tartrate

2015-03-06T02:25:38.527000Z

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.
L-Carnitine L-Tartrate

L-Carnitine L-Tartrate is a stable form of L-Carnitine manufactured through chemical synthesis from L-Carnitine and L-Tartaric Acid. As a synthesized chemical, L-Carnitine L-Tartrate is general recognized as halal. We will still audit another 2 key points to make sure that our L-Carnitine L-Tartrate 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 L-Carnitine L-Tartrate is pig-free; the raw materials (or culture medium) are other synthesized chemical ingredients. No other haraam ingredients will be used used in manufacturing process of L-Carnitine L-Tartrate.

- See more at foodchem: http://www.foodchemadditives.com/halal/2078

Is Sodium Tripolyphosphate Gluten Free

2015-03-06T02:25:38.462000Z

Sodium Tripolyphosphate is a sodium salt of Phosphoric Acid, available as white granular. It’s widely used as Preservative and Emulsifier in food production for its anti-microbial effect.
Is Sodium Tripolyphosphate gluten free?

Yes. Sodium Tripolyphosphate is gluten free and widely used in gluten free food to provide longer shelf-life to Seafood, meat and poultry.
Why is Sodium Tripolyphosphate gluten free?

To answer this question, we need to clarify another question: what is gluten. Gluten is protein composite found in wheat and related grains, including barley and rye. (Wikipedia) First, gluten is a protein. Second, gluten is mainly found in wheat and related grains. As we mentioned before, Sodium Tripolyphosphateis a phosphate salt which is significantly different from protein. Raw materials used in manufacturing of Sodium Tripolyphosphate are Phosphoric Acid and sodium hydroxyde; Sodium Tripolyphosphate barely includes gluten impurity. So, Sodium Tripolyphosphate is gluten free.
How is Sodium Tripolyphosphate used in gluten free food?

Sodium Tripolyphosphate is widely used in food production to provide longer shelf-life to Seafood, meat and poultry. Sodium Tripolyphosphate is usually used in processed food rather than daily recipe.
Why should you go Gluten free?

Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.

Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.

- See more at foodchem: http://www.foodchemadditives.com/gluten-free/2126

Applications and Uses of Sodium Alginate

2015-03-06T02:25:38.444000Z

Sodium Alginate is a calcium salt of Alginic acid widely used as thickener in food and beverage industries. As a thickener, Sodium Alginate can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.
Sodium Alginate in Food Production

Sodium Alginate is widely used as thickener, Gelling, Dietary fiber in food production.
As thickener: in Salad, pudding, jam and dairy products to emulsify.
As Gelling: in Gel food to keep the colloidal form.
As Dietary fiber: in health product to reduce cholesterol.
Sodium Alginate in Beverage

Sodium Alginate is widely used as thickener, Gelling, Stabilizer in beverage.
As thickener, Gelling, Stabilizer: in Mixed drinks to increase the taste.
Sodium Alginate in Pharmaceutical

Sodium Alginate is widely used as Hemostasis, Stereotypes in Pharmaceutical.
As Hemostasis: in Alginate sponge to stop bleeding.
As Stereotypes: in dental impression materials to keep the shape .
Sodium Alginate in Cosmetics

Sodium Alginate is widely used as Stereotypes in Cosmetics.
As Stereotypes: in dental impression materials and mask shaping agent to keep the shape .
Sodium Alginate in Agriculture/Animal Feed

Sodium Alginate is widely used as thickener, Gelling, Dietary fiber in Agriculture/Animal Feed.
As thickener, Gelling, Dietary fiber: in animal feed to promote growth and reproduction.
Sodium Alginate in Other Industries
Not enough is known about application of Sodium Alginate 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 Sodium Alginate or want to report new applications of Sodium Alginate to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1568

Applications and Uses of Caffeine Anhydrous

2015-03-06T02:25:38.454000Z

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

Applications and Uses of MethylParaben

2015-03-06T02:25:38.662000Z

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

Halal Certified Stevia

2015-03-06T02:25:38.667000Z

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

Potassium Acetate MSDS

2015-03-06T02:25:40.857000Z

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

L-Cysteine Hydrochloride Anhydrous MSDS

2015-03-06T02:25:40.846000Z

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

Potassium Benzoate MSDS

2015-03-06T02:25:38.696000Z

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

Disodium Phosphate Anhydrous MSDS

2015-03-06T02:25:38.697000Z

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

Potassium Stearate MSDS

2015-03-06T02:25:38.688000Z

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

Octopamine HCl MSDS

2015-03-06T02:25:38.786000Z

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

L-Citrulline DL-Malate Side Effects

2015-03-06T02:25:38.889000Z

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

Dehydrated Chili MSDS

2015-03-06T02:25:38.885000Z

1. SUBSTANCE IDENTIFICATION

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

Potassium Tripolyphosphate Side Effects

2015-03-06T02:25:39.007000Z

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

ButylParaben Side Effects

2015-03-06T02:25:38.975000Z

Suggested Dosage

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

Tara Gum Side Effects

2015-03-06T02:25:38.930000Z

Suggested Dosage

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

Calcium Acetate Monohydrate MSDS

2015-03-06T02:25:39.002000Z

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

Potassium Bitartrate MSDS

2015-03-06T02:25:44.083000Z

1. SUBSTANCE IDENTIFICATION

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

Dextrose Anhydrous Side Effects

2015-03-06T02:25:39.104000Z

Suggested Dosage

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

Sodium MethylParaben MSDS

2015-03-06T02:25:39.112000Z

1. SUBSTANCE IDENTIFICATION

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

Higenamine HCL MSDS

2015-03-06T02:25:39.186000Z

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

Applications and Uses of Monosodium Phosphate

2015-03-06T02:25:39.262000Z

Monosodium Phosphate is a Phosphate salt widely used as pH regulator in food production. As a pH regulator, Monosodium Phosphate can be used in a wide variety of industries including: food production, pharmaceutical, and various other industries.
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

Applications and Uses of Disodium Pyrophosphate

2015-03-06T02:25:39.353000Z

Disodium Pyrophosphate is a Phosphate salt widely used as baking additive in food production. As a phosphate additive, Disodium Pyrophosphate can be used in a wide variety of industries including: food production, agriculture/animal feed, and various other industries.
Disodium Pyrophosphate in Food Production

Disodium Pyrophosphate is widely used as baking additive in food production.
As baking additive: in bake to control fermentation rate.
As leavening agent: in baked food to improve texture; in instant noodle to shorten water resetting time and avoid stickiness and mushiness.
As water retaining agent: in canned meat and sausage to improve water retention.
Disodium Pyrophosphate in Beverage
Not enough is known about application of Disodium Pyrophosphate in beverage.
Disodium Pyrophosphate in Pharmaceutical
Not enough is known about application of Disodium Pyrophosphate in Pharmaceutical.
Disodium Pyrophosphate in Cosmetics
Not enough is known about application of Disodium Pyrophosphate in Cosmetics.
Disodium Pyrophosphate in Agriculture/Animal Feed

Disodium Pyrophosphate is widely used as Depilatory in Agriculture/Animal Feed.
As Depilatory: in hog slaughter to facilitate removal of hair and scurf; in poultry slaughter to facilitate removal of feathers and scurf.
Disodium Pyrophosphate in Other Industries

Disodium Pyrophosphate is widely used as cleansing agent in various other industries.
As cleansing agent: in leather treatment to remove iron stains on hides during processing; in some dairy applications for cleaning soapstone (used with sulfamic acid).

This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Disodium Pyrophosphate or want to report new applications of Disodium Pyrophosphate to us.

- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1482

Citric Acid Monohydrate MSDS

2015-03-06T02:25:39.295000Z

1. SUBSTANCE IDENTIFICATION

1.1. Product Name: Citric Acid Monohydrate
1.2. Description: Citric Acid Monohydrate is a organic compound manufactured through chemical synthesis.
1.3. Chemical Formula: C6H8O7.H2O
1.4. Molecular weight: 210.14
1.5. CAS #: 5949-29-1
1.6. EINECS #: 201-069-1
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. Citric Acid Monohydrate: 99.5%～100.5%
2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

3.1. Physical State: Powder
3.2. Appearance: Colourless Crystal or White Crystal powder
3.3. Odor: Odorless
3.4. pH: Not available
3.5. Melting point/range: Not available
3.6. Boiling point: Not available
3.7. Bulk density: 1.542 g/cm3
3.8. Solubility: Soluble in cold water, hot 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)
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Oxidizing agents, sulfides, metal nitrates, alkali carbonates, alkalis, potassium tartrate, acetates, bicarbonates.

5. Handling/Storage

5.1. Storage: Store in a cool, dry, well-ventilated area away from incompatible substances. Store protected from moisture.
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 Citric Acid Monohydrate need to be handled under some special conditions.

7. Hazards Identification

7.1. Hazardous overview: Citric Acid Monohydrate 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 Citric Acid Monohydrate 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/1136

Epsilon-Poly-L-Lysine MSDS

2015-03-06T02:25:39.328000Z

1. SUBSTANCE IDENTIFICATION

1.1. Product Name: Epsilon-Polylysine

1.2. Description: Epsilon-Polylysine is a natural homopolymer manufactured through fermentation.

1.3. Chemical Formula: (C6H12N2O)n

1.4. Molecular weight: 4700

1.5. CAS #: 25104-18-1

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 Nutrition supplements

2. Composition

2.1. Epsilon-Polylysine: ≥95%

2.2. Hazardous impurities: Heavy metals ≤20ppm, Arsenic ≤4ppm

3. Physical/Chemical Characteristics

3.1. Physical State: Powder

3.2. Appearance: white powder

3.3. Odor: Not available

3.4. pH: Not available

3.5. Melting point/range: 172.8 °C

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 period

4.3. Hazardous decomposition: Not Applicable

4.4. Hazardous polymerization: Will not occur

4.5. Incompatible with: Strong oxidizing agents.

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 inhalation. Avoid contact with eyes, skin, and clothing. Avoid prolonged or repeated exposure.

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 Epsilon-Polylysine need to be handled under some special conditions.

7. Hazards Identification

7.1. Hazardous overview: Epsilon-Polylysine 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 available

9.3. Ignition control: Avoid ignition sources where Epsilon-Polylysine 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/871