Maltol Suppliers

1. SUBSTANCE IDENTIFICATION

• 1.1. Product Name: Maltol
• 1.2. Description: Maltol is a natural organic compound manufactured through chemical synthesis or fermentation.
• 1.3. Chemical Formula: C6H6O3
• 1.4. Molecular weight: 126.11
• 1.5. CAS #: 118-71-8
• 1.6. EINECS #: 204-271-8
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as flavour enhancer

2. Composition

• 2.1. Maltol: >99%
• 2.2. Hazardous impurities: Heavy metals (as Pb) < 10 PPM, Lead < 10 PPM, Arsenic < 3 PPM, Cadmium < 1 PPM, Mercury < 1 PPM

3. Physical/Chemical Characteristics

• 3.1. Physical State: Powder
• 3.2. Appearance: fine powder
• 3.3. Odor: Sweet, fruit-like odor
• 3.4. pH: 5.3
• 3.5. Melting point/range: 161-163°C
• 3.6. Boiling point: Not available
• 3.7. Bulk density: 1.348 g/cm3
• 3.8. Solubility: Insoluble 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: 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: Take precautionary measures against static discharges. Keep away from source of ignition. When using do not eat or drink.

6. Exposure Control

• 6.1. Engineering Controls: Use exhaust ventilation 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 Maltol need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: Maltol is Hazardous in case of skin contact (irritant), of eye contact (irritant).
• 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.

9. Fire and Explosion Data

• 9.1. General information: May be combustible at high temperature.
• 9.2. Flash point: >110℃
• 9.3. Ignition control: Avoid ignition sources where Maltol dust might be generated.(740°C)
• 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: Absorb spill with inert material (e.g. vermiculite, sand or earth), then place in suitable container. Clean up spills immediately, observing precautions in the Protective Equipment section.

10. Transport Information

• 10.1. No special requirements and no restrictions on transportation by land, sea or air.

11. Ecological Information

• 11.1. Maltol is fully degradation biodegradable.

12. Other Information

• 12.1. This Safety Data Sheet of Maltol 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.
• 12.2.Maltol one of the popular food additives and ingredients in most countries, As a professional Maltol suppliers, Foodchem International Corporation has been supplying and exporting Maltol from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Maltol or want to report new applications of Maltol to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. http://www.foodchemadditives.com/products/maltol

L-Valine Suppliers

1. SUBSTANCE IDENTIFICATION

• 1.1. Product Name: L-Valine
• 1.2. Description: L-Valine is a proteinogenic amino acid manufactured through chemical synthesis.
• 1.3. Chemical Formula: C5H11NO2
• 1.4. Molecular weight: 117.15
• 1.5. CAS #: 72-18-4
• 1.6. EINECS #: 200-773-6
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as  nutritional supplements

2. Composition

• 2.1. L-Valine: >99%
• 2.2. Hazardous impurities: Negative

3. Physical/Chemical Characteristics

• 3.1. Physical State: Powder
• 3.2. Appearance: white powder
• 3.3. Odor: Odorless.
• 3.4. pH: Not available
• 3.5. Melting point/range: 315°C (599°F)
• 3.6. Boiling point: Decomposes
• 3.7. Bulk density: 1.23g/cm3
• 3.8. Solubility: Partially soluble in cold wate

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: Oxidizers

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-Valine need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: L-Valine is Slightly hazardous in case of eye contact (irritant), of ingestion, of inhalation.
• 7.2. Contact with eyes: May cause eye irritation.
• 7.3. Contact with skin: No known effect on skin contac
• 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.

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-Valine 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. Absorb with DRY earth, sand or other non-combustible material. Do not touch spilled material. Prevent entry into sewers, basements or confined areas; dike if needed.

10. Transport Information

• 10.1. No special requirements and no restrictions on transportation by land, sea or air.

11. Ecological Information

• 11.1. L-Valine is fully degradation biodegradable. The products of degradation are more toxic.

12. Other Information

• 12.1. This Safety Data Sheet of L-Valine 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.
• 12.2. L-Valine one of the popular food additives and ingredients in most countries, As a professional L-Valine suppliers, Foodchem International Corporation has been supplying and exporting L-Valine from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about L-Valine or want to report new applications of L-Valine to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. http://www.foodchemadditives.com/products/l-valine

L-Proline Suppliers

1. SUBSTANCE IDENTIFICATION

• 1.1. Product Name: L-Proline
• 1.2. Description: L-Proline is a amino acid manufactured through fermentation.
• 1.3. Chemical Formula: C5H9NO2
• 1.4. Molecular weight: 115.13
• 1.5. CAS #: 147-85-3
• 1.6. EINECS #: 205-702-2
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as Nutrition supplements

2. Composition

• 2.1. L-Proline: 98.5-101.5%
• 2.2. Hazardous impurities: Heavy Metals ≤0.0015%

3. Physical/Chemical Characteristics

• 3.1. Physical State: Powder
• 3.2. Appearance: White clystals or crystalline powder
• 3.3. Odor: Not available
• 3.4. pH: Not available
• 3.5. Melting point/range: 205 to 228 °C (decomposes)
• 3.6. Boiling point: Not available
• 3.7. Bulk density: 1.38 g/cm3
• 3.8. Solubility: Very 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: 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 L-Proline need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: L-Proline 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 L-Proline 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. L-Proline is fully biodegradable and its products of degradation are more toxic.

12. Other Information

• 12.1. This Safety Data Sheet of L-Proline 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.
• 12.2. L-Proline one of the popular food additives and ingredients in most countries, As a professional L-Proline suppliers, Foodchem International Corporation has been supplying and exporting L-Proline from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about L-Proline or want to report new applications of L-Proline to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. http://www.foodchemadditives.com/products/L-Proline

L-Cysteine Hydrochloride Monohydrate Suppliers

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 #:7048-4-6
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as 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

10. Transport Information

• 10.1. No special requirements and no restrictions on transportation by land, sea or air.

11. Ecological Information

• 11.1. L-Cysteine Hydrochloride is fully biodegradable and the products of degradation are more toxic.

12. Other Information

• 12.1. This Safety Data Sheet of L-Cysteine Hydrochloride Anhydrous 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.
• 12.2. L-Cysteine Hydrochloride Monohydrate one of the popular food additives and ingredients in most countries, As a professional L-Cysteine Hydrochloride Monohydrate suppliers, Foodchem International Corporation has been supplying and exporting L-Cysteine Hydrochloride Monohydrate from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about L-Cysteine Hydrochloride Monohydrate or want to report new applications of L-Cysteine Hydrochloride Monohydrate to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. http://www.foodchemadditives.com/products/L-Cysteine-Hydrochloride-Monohydrate

L-Arginine Suppliers

1. SUBSTANCE IDENTIFICATION

• 1.1. Product Name: L-Arginine
• 1.2. Description: L-Arginine is a amino acid manufactured through fermentation.
• 1.3. Chemical Formula: C6H14N4O2
• 1.4. Molecular weight: 174.2
• 1.5. CAS #: 74-79-3
• 1.6. EINECS #: 230-571-3
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as Nutrition supplements

2. Composition

• 2.1. L-Arginine: 99.0-101.0%
• 2.2. Hazardous impurities: Ammonium ≤0.02%, Sulfate ≤0.020%, Heavy Metals(Pb) ≤10PPM, Arsenic ≤1PPM

3. Physical/Chemical Characteristics

• 3.1. Physical State: Powder
• 3.2. Appearance: White crystalline powder
• 3.3. Odor: Not available
• 3.4. pH: 10.5-12.0
• 3.5. Melting point/range: 260 °C
• 3.6. Boiling point: 368 °C
• 3.7. Bulk density: Not available
• 3.8. Solubility: 14.87 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), nitrogen oxides (NO, NO2...)
• 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. 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 L-Arginine need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: L-Arginine is Slightly hazardous in case of skin contact, eye contact, ingestion or 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: 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-Arginine 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. L-Arginine is fully biodegradable and the products of degradation are not toxic.

12. Other Information

• 12.1. This Safety Data Sheet of L-Arginine 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.
• 12.2. L-Arginine one of the popular food additives and ingredients in most countries, As a professional L-Arginine suppliers, Foodchem International Corporation has been supplying and exporting L-Arginine from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about L-Arginine or want to report new applications of L-Arginine to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. http://www.foodchemadditives.com/products/l-arginine

Inositol Suppliers

1.Substance Identification

• 1.1. Product Name: Inositol
• 1.2. Description: Inositol is a chemical compound manufactured through chemical synthesis.
• 1.3. Chemical Formula: C6H12O6
• 1.4. Molecular weight: 180.16
• 1.5. CAS #: 87-89-8
• 1.6. EINECS #: 229-485-9
• 1.7. Manufactured by: Foodchem International Corporation, Shanghai China.
• 1.8. Supplied by: Foodchem International Corporation, Shanghai China.
• 1.9. Usage: In food as Nutritional Supplements

2. Composition

• 2.1. Inositol: ≥98.0%
• 2.2. Hazardous impurities: Heavy Metals ≤10PPM, Lead ≤4MG/KG, SULPHATE ≤0.006%, Mercury ≤0.1PPM, Arsenic ≤3MG/KG

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: 224.5°C
• 3.6. Boiling point: Not available
• 3.7. Bulk density: 1.752 g/cm3
• 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)
• 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: 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 Inositol need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: Inositol 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 Inositol 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. Inositol is fully biodegradable and its products of degradation are not toxic.

12. Other Information

• 12.1. This Safety Data Sheet of Inositol 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.
• 12.2. Inositol one of the popular food additives and ingredients in most countries, As a professional Inositol suppliers, Foodchem International Corporation has been supplying and exporting Inositol from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Inositol or want to report new applications of Inositol to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. http://www.foodchemadditives.com/products/Inositol

Creatine Monohydrate Suppliers

1. SUBSTANCE IDENTIFICATION

• 1.1. Product Name: Creatine Monohydrate
• 1.2. Description: Creatine Monohydrate is a nitrogenous organic acid manufactured through chemical synthesis.
• 1.3. Chemical Formula: C4H9N3O2.(H2O)
• 1.4. Molecular weight: 149.13
• 1.5. CAS #: 6020-87-7
• 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. Creatine Monohydrate: ≥99.90%
• 2.2. Hazardous impurities: Creatinine ≤50PPM, Heavy Metals ≤10PPM, Lead ≤0.1PPM

3. Physical/Chemical Characteristics

• 3.1. Physical State: Powder
• 3.2. Appearance: White crystal or crystallline powder
• 3.3. Odor: Odorless
• 3.4. pH: Not available
• 3.5. Melting point/range: 303°C
• 3.6. Boiling point: Decomposes
• 3.7. Bulk density: 1.3 g/cm3
• 3.8. Solubility: Partially 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...)
• 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. Ground all equipment containing material. Do not ingest.

6. Exposure Control

• 6.1. Engineering Controls: Provide exhaust ventilation or other engineering controls to keep the airborne concentrations of vapors below their respective threshold limit value. Ensure that eyewash stations and safety showers are proximal to the work-station location.
• 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 Creatine Monohydrate need to be handled under some special conditions.

7. Hazards Identification

• 7.1. Hazardous overview: Creatine Monohydrate 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 Creatine 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

10. Transport Information

• 10.1. No special requirements and no restrictions on transportation by land, sea or air.

11. Ecological Information

• 11.1. Creatine Monohydrate is fully biodegradable and the products of degradation are more toxic.

12. Other Information

• 12.1. This Safety Data Sheet of Creatine Monohydrate 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.
• 12.2. Creatine Monohydrate one of the popular food additives and ingredients in most countries, As a professional Creatine Monohydrate suppliers, Foodchem International Corporation has been supplying and exporting Creatine Monohydrate from China for almost 10 years,This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Creatine Monohydrate or want to report new applications of Creatine Monohydrate to us.please feel free to send emails to us .Email: inquiry@foodchem.cn. Tel: +86-21-2206-3075. we will reply you within 1 working day. 
  http://www.foodchemadditives.com/products/creatine-monohydrate