L-Citrulline DL-Malate MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: L-Citrulline DL-Malate
    1.2. Description: L-Citrulline DL-Malate is a Citrulline derivative manufactured through chemical synthesis.
    1.3. Chemical Formula: C10H19N3O8
    1.4. Molecular weight: 309.27316
    1.5. CAS #: 54940-97-5
    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. L-Citrulline DL-Malate: >98%
    2.2. Hazardous impurities: Negative

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: Not available
    3.6. Boiling point: Not available
    3.7. Bulk density: Not available
    3.8. Solubility: Soluble in 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), 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: Keep away from sources of ignition. Ground all equipment containing material.

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 L-Citrulline DL-Malate need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: L-Citrulline DL-Malate is Hazardous in case of skin contact (irritant, permeator), 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 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 conscious and alert, rinse mouth and drink 2-4 cupfuls of milk or water.
    8.4. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately.

- See more at foodchem: http://www.foodchemadditives.com/msds/1408

Dehydrated Chili Side Effects

Suggested Dosage

As Dehydrated Chili 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 Dehydrated Chili 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 Dehydrated Chili could have any negative effects on these vulnerable groups. It should be safe to use Dehydrated Chili in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Dehydrated Chili for long period in food for newborns or pregnant.

- See more at foodchem: http://www.foodchemadditives.com/side_effects_info/864

Potassium Tripolyphosphate MSDS

 1. SUBSTANCE IDENTIFICATION

1.1. Product Name: Potassium Tripolyphosphate
1.2. Description: Potassium Tripolyphosphate is a potassium salt of phosphoric acid manufactured through chemical synthesis.
1.3. Chemical Formula: K5P3O10
1.4. Molecular weight: 448.5
1.5. CAS #: 13845-36-8
1.6. EINECS #: 237-574-9
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as preservative

2. Composition

2.1. Potassium Tripolyphosphate: >95%
2.2. Hazardous impurities: Fluorid (F) ≤ 10 ppm, Iron (Fe)≤ 10ppm, Arsenic (As)≤ 3ppm, Lead (Pb)≤ 10ppm, Mercury≤ 1ppm, Heavy Metal (as Pb)≤ 15ppm

3. Physical/Chemical Characteristics

3.1. Physical State: Powder
3.2. Appearance: White powder
3.3. Odor: Odorless
3.4. pH: 9.6
3.5. Melting point/range: 630°C (1166°F)
3.6. Boiling point: Not available
3.7. Bulk density: 0.9 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: Not Applicable
4.4. Hazardous polymerization: Will not occur
4.5. Incompatible with: Not available

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: 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.Do not store above 24°C (75.2°F)

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 Tripolyphosphate need to be handled under some special conditions.

7. Hazards Identification

7.1. Hazardous overview: Potassium Tripolyphosphate is Hazardous in case of ingestion, of inhalation. Slightly hazardous in case of eye contact (irritant). Non-irritant for skin
7.2. Contact with eyes: May cause eye irritation.
7.3. Contact with skin: Non-irritant for skin
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 with soap and water. Get medical attention if irritation develops. Cold water may be used
8.3. Ingestion: Do not induce vomiting. Loosen tight clothing such as a collar, tie, belt or waistband. If large quantities of this material are swallowed, call a physician immediately
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: Not Applicable
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/1363

ButylParaben MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: ButylParaben
    1.2. Description: ButylParaben is a member of the paraben family manufactured through chemical synthesis.
    1.3. Chemical Formula: C11H14O3
    1.4. Molecular weight: 194.23
    1.5. CAS #: 94-26-8
    1.6. EINECS #: 202-318-7
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as Antioxidant and preservative

2. Composition

    2.1. ButylParaben: ≥99.0%
    2.2. Hazardous impurities: HEAVY MENTAL (AS PB) ≤0.001%, Arsenic ≤0.0003%

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: 67-72 °C
    3.6. Boiling point: Not available
    3.7. Bulk density: Not available
    3.8. Solubility: Slightly 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)
    4.4. Hazardous polymerization: Will not occur
    4.5. Incompatible with: Not available

5. Handling/Storage

    5.1. Storage: Store in a tightly closed container, stored in a cool, dry, ventilated area
    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 ButylParaben need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: ButylParaben 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 ButylParaben 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/1170

Tara gum MSDS

1. SUBSTANCE IDENTIFICATION
1.1. Product Name: Tara Gum
1.2. Description: Tara Gum is a natural additive manufactured through separating and grinding the endosperm of C. spinosaseeds.
1.3. Chemical Formula: Not Applicable
1.4. Molecular weight: Not Applicable
1.5. CAS #: 39300-88-4
1.6. EINECS #: 254-409-6
1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
1.8. Supplied by: Foodchem International Corporation, Shanghai China.
1.9. Usage: In food as thickener
2. Composition
2.1. Tara Gum: ≥80%
2.2. Hazardous impurities: HEAVY MENTAL (AS PB) ≤20 mg/ kg, Arsenic ≤3 mg/ kg, Lead ≤5 mg/ kg, Mercury ≤1 mg/ kg
3. Physical/Chemical Characteristics
3.1. Physical State: Powder
3.2. Appearance: white to white-yellow odorless powder
3.3. Odor: Odorless
3.4. pH: 5.0- 7.5
3.5. Melting point/range: Not available
3.6. Boiling point: Not available
3.7. Bulk density: Not available
3.8. Solubility: Insoluble
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 original bags, cool and dry. Avoid excessive light.
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 Tara Gum need to be handled under some special conditions.
7. Hazards Identification
7.1. Hazardous overview: Tara Gum 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 tara gum 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
10. Transport Information
10.1. No special requirements and no restrictions on transportation by land, sea or air.
11. Ecological Information
11.1. Tara gum is fully biodegradable.
12. Other Information
12.1. This Safety Data Sheet of Tara Gum 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/1163

Applications and Uses of Calcium Acetate Monohydrate

Calcium Acetate Monohydrate is a common form of Calcium Acetate widely used as preservative in food production. As a nutritional preservative, Calcium Acetate Monohydrate can be used in a wide variety of industries including: food production, pharmaceutical, and various other industries.
Calcium Acetate Monohydrate in Food Production

Calcium Acetate Monohydrate is widely used as nutritional supplement, acidity regulator and preservative in food production.
As preservative: in processed meat to inhibit microbial.
Calcium Acetate Monohydrate in Beverage
Not enough is known about application of Calcium Acetate Monohydrate in beverage.
Calcium Acetate Monohydrate in Pharmaceutical

Calcium Acetate Monohydrate is widely used as calcium supplement in Pharmaceutical.
As calcium supplement: in treatment of hyperphosphatemia.
Calcium Acetate Monohydrate in Cosmetics
Not enough is known about application of Calcium Acetate Monohydrate in Cosmetics.
Calcium Acetate Monohydrate in Agriculture/Animal Feed
Not enough is known about application of Calcium Acetate Monohydrate in Agriculture/Animal Feed.
As ph regulator: .
Calcium Acetate Monohydrate in Other Industries
Not enough is known about application of Calcium Acetate Monohydrate 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 Calcium Acetate Monohydrate or want to report new applications of Calcium Acetate Monohydrate to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1388

Potassium Bitartrate MSDS

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: http://www.foodchemadditives.com/msds/842#sthash.68hhZgcT.dpuf

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 MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: Dextrose Anhydrous
    1.2. Description: Dextrose Anhydrous is a organic compound manufactured through chemical synthesis.
    1.3. Chemical Formula: C6H12O6
    1.4. Molecular weight: 180.16
    1.5. CAS #: 50-99-7
    1.6. EINECS #: 200-075-1
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as Sweeteners

2. Composition

    2.1. Dextrose Anhydrous: >99%
    2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

    3.1. Physical State: Powder
    3.2. Appearance: WHITE CRYSTALLINE POWDER
    3.3. Odor: Not available
    3.4. pH: Not available
    3.5. Melting point/range: 146°C
    3.6. Boiling point: Not available
    3.7. Bulk density: 1.54 g/cm3
    3.8. Solubility: 90.9 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: 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: 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 Dextrose Anhydrous need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: Dextrose Anhydrous 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: No hazard expected in normal industrial handling
    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: No specific treatment is necessary
    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 Dextrose Anhydrous 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/1138

Applications and Uses of Sodium MethylParaben

Sodium MethylParaben is a the sodium salt of Methylparaben widely used as additive in food production. As a antioxidants, Sodium MethylParaben can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.
Sodium MethylParaben in Food Production

Sodium MethylParaben is widely used as preservatives in food production.
As preservatives: in food industries to delay lipid oxidation and inhibit bacteria.
Sodium MethylParaben in Beverage

Sodium MethylParaben is widely used as preservatives in beverage.
As preservatives: in beverage industries to delay lipid oxidation and inhibit bacteria.
Sodium MethylParaben in Pharmaceutical

Sodium MethylParaben is widely used as preservatives in Pharmaceutical.
As preservatives: in medicine to delay lipid oxidation and inhibit bacteria.
Sodium MethylParaben in Cosmetics

Sodium MethylParaben is widely used as preservatives in Cosmetics.
As preservatives: in cosmetic and personal care product to delay lipid oxidation and inhibit bacteria.
Sodium MethylParaben in Agriculture/Animal Feed

Sodium MethylParaben is widely used as preservatives in Agriculture/Animal Feed.
As preservatives: in feed additive to delay lipid oxidation and inhibit bacteria.
Sodium MethylParaben in Other Industries

Sodium 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 Sodium MethylParaben or want to report new applications of Sodium MethylParaben to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1505

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

Monosodium Phosphate MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: Monosodium Phosphate
    1.2. Description: Monosodium Phosphate is a inorganic compound manufactured through chemical synthesis.
    1.3. Chemical Formula: NaH2PO4
    1.4. Molecular weight: 119.98
    1.5. CAS #: 7558-80-7
    1.6. EINECS #: 231-449-2
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as food supplements

2. Composition

    2.1. Monosodium Phosphate: 98.0-103.0%
    2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

    3.1. Physical State: Powder
    3.2. Appearance: Odorless, water-solubal white powder
    3.3. Odor: Odorless
    3.4. pH: 4.4+0.2
    3.5. Melting point/range: Not applicable
    3.6. Boiling point: Not applicable
    3.7. Bulk density: 2.36 g/cm3
    3.8. Solubility: 59.9 g/100 mL @ 0°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: Strong 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: Do not ingest. Do not breathe dust. If ingested, seek medical advice immediately and show the container or the label. Keep away from incompatibles such as acids, alkalis.

6. Exposure Control

    6.1. Engineering Controls: Dilution ventilation. Adequate ventilation systems as needed to control concentrations of airborne contaminants below applicable threshold limit values
    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 Monosodium Phosphate need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: Monosodium Phosphate 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/839

Disodium Pyrophosphate MSDS

1. SUBSTANCE IDENTIFICATION

    1.1. Product Name: Disodium Pyrophosphate
    1.2. Description: Disodium Pyrophosphate is a inorganic compound manufactured through chemical synthesis.
    1.3. Chemical Formula: Na2H2P2O7
    1.4. Molecular weight: 221.94
    1.5. CAS #: 7758-16-9
    1.6. EINECS #: 231-835-0
    1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
    1.8. Supplied by: Foodchem International Corporation, Shanghai China.
    1.9. Usage: In food as leavening agent

2. Composition

    2.1. Disodium Pyrophosphate: ≥95.0%
    2.2. Hazardous impurities: Heavy Metals ≤15PPM, Arsenic ≤3PPM, Lead ≤4PPM, MERCURY ≤1PPM

3. Physical/Chemical Characteristics

    3.1. Physical State: Powder
    3.2. Appearance: WHITE POWDER
    3.3. Odor: Odorless
    3.4. pH: 3.5-4.5
    3.5. Melting point/range: >600 °C
    3.6. Boiling point: Not available
    3.7. Bulk density: 2.31 g/cm3
    3.8. Solubility: 11.9 g/100 mL @ 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: Carbon oxides (CO, CO2)
    4.4. Hazardous polymerization: Will not occur
    4.5. Incompatible with: Not available

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: 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 Disodium Pyrophosphate need to be handled under some special conditions.

7. Hazards Identification

    7.1. Hazardous overview: Disodium Pyrophosphate 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 Disodium Pyrophosphate 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/1151

Applications and Uses of Citric Acid Monohydrate

Citric Acid Monohydrate is a common form of citric acid widely used as acidity regulator in food and beverage. As a popular acidity regulator, Citric Acid Monohydrate can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.
Citric Acid Monohydrate in Food Production

Citric Acid Monohydrate is widely used as acidity regulator and presevative in food production.
As acidity regulator: in processed fruit and vegetable to improve flavor; in baking powder to react with sodium carbonate to reduce alkaline taste.
As preservative: in canned food to inhibit microbial development.
Citric Acid Monohydrate in Beverage

Citric Acid Monohydrate is widely used as acidity regulator and antioxidant in beverage.
As acidity regulator: in juice, soft drink and sauce to improve flavor.
As antioxidant: in juice to maintain appearance and taste.
Citric Acid Monohydrate in Pharmaceutical

Citric Acid Monohydrate is widely used as thrombin inhibitor and fungicide in Pharmaceutical.
As thrombin inhibitor: in anticoagulant to improve blood flowability.
As fungicide: in medical sterilization to kill bacterial spore in hemodialysis machine tract.
Citric Acid Monohydrate in Cosmetics

Citric Acid Monohydrate is widely used as exfoliating agent and antioxidant in Cosmetics.
As exfoliating agent: shampoo, serum and facial mask.
Citric Acid Monohydrate in Agriculture/Animal Feed

Citric Acid Monohydrate is widely used as antioxidant and ph regulator in Agriculture/Animal Feed.
As antioxidant: in animal feed to protect feed from oxidation.
As ph regulator: in animal feed to improve utilization of feed and health condition of cattle; in fertilizer to improve soil property.
Citric Acid Monohydrate in Other Industries

Citric Acid Monohydrate is widely used as cleansing agent, surfactant in various other industries.
As cleansing agent: in plumbing cleaning to remove scale.
As anti crease agent: in textile to prevent formaldehyde contamination.
As additive: in plastic manufacturing to improve mechanical properties.
As concrete retardant: in construction to improve concrete quality.

- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1480

Applications and Uses of Epsilon-Polylysine

Epsilon-Polylysine is a homopolymer of L-lysine widely used as nutritional preservative in food production. As a safe antimicrobial agent, Epsilon-Polylysine can be used in a wide variety of industries including: food production, beverage, and various other industries.
Epsilon-Polylysine in Food Production

Epsilon-Polylysine is widely used as preservative and emusifier in food production.
As nutritional preservative: in sushi, sashimi, instant food, cake and cheese to protect the foods from microbial deterioration.
Epsilon-Polylysine in Beverage

Epsilon-Polylysine is widely used as preservative in beverage.
As high efficiency preservative (along with other additives): in condensed milk (along with glycine).
Epsilon-Polylysine in Pharmaceutical
Not enough is known about application of Epsilon-Polylysine in Pharmaceutical.
Epsilon-Polylysine in Cosmetics
Not enough is known about application of Epsilon-Polylysine in Cosmetics.
Epsilon-Polylysine in Agriculture/Animal Feed
Not enough is known about application of Epsilon-Polylysine in Agriculture/Animal Feed.
Epsilon-Polylysine in Other Industries

Epsilon-Polylysine is widely used as preservative in various other industries.
As adhesive: in biological experiments to paste tissue slice to glass slice.

This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Epsilon-Polylysine or want to report new applications of Epsilon-Polylysine to us.
- See more at foodchem: http://www.foodchemadditives.com/applications-uses/1362