Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- BBQ PEPPER SAUCE
- Product Code
- E21158119/06
Regulatory Identifiers
- CAS Number
- N/A
Identified Uses
Perfume composition, flavour or aromatical ingredient, for an industrial usage, that can be used in end-user product.
Manufacturers & Suppliers
V. MANE Fils
manufacturer
620, Route de GRASSE- 06620 LE-BAR-SUR-LOUP- FRANCE
(33).4.93.09.70.00
Emergency Contacts
NCEC (regional)
+44 1865 407333
NCEC (Middle East/Africa)
+44 1235 239671
NCEC (Americas)
+1 215 207 0061
NCEC (Asia)
+65 3158 1074
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
Hazard Classifications
GHS Pictograms
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Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| AMMONIUM CHLORIDE | 12125-02-9 | 1 - 5% | Yes |
| CITRIC ACID | 77-92-9 | 1 - 5% | Yes |
| MALIC ACID | 6915-15-7 | 1 - 5% | Yes |
| DIMETHYLHYDROXY FURANONE | 3658-77-3 | 0.1% | Yes |
Notes
Ingredients having an occupational exposure limit value: See section 8.
First Aid Measures
Emergency procedures for chemical exposure incidents
Remove victim to fresh air and keep at rest in a position comfortable for breathing.
Remove/take off immediately all contaminated clothing. Rinse skin with water/shower.
Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
Rinse mouth. Do NOT induce vomiting.
Immediate Medical Attention
Get medical attention if symptoms persist.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
Water, CO2 or Foam
Avoid water in straight hose stream; will scatter and spread fire.
Avoid breathing dust or vapor.
Cool containers exposed to flames with water until well after the fire is out.
Firefighter Protection
No specific precautions.
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
Dike for large spills.
There must be no release into the environment.
Collect with non-combustible absorbent material. Flush with water.
Materials: non-combustible absorbent material
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
Extinguish all ignition sources. Avoid sparks, flames, heat and smoking. Ventilate. Do not breathe vapor from heated material.
Store in a cool, dry place with adequate ventilation. Keep away from incompatible materials, open flames, and high temperatures. Keep only in the original container in an appropriate place.
Extinguish all ignition sources. Avoid sparks, flames, heat and smoking.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Provide adequate ventilation if fumes or vapors are generated.
Gloves.
Wear goggles/face shield.
In case of inadequate ventilation use suitable respirator.
Wear suitable protective clothing.
Discharge, treatment, or disposal may be subject to national, state, or local laws.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
Stable under normal temperature conditions and recommended use.
No data available.
No data available.
Store in a cool, dry place with adequate ventilation. Keep away from incompatible materials, open flames, and high temperatures.
No data available.
No data available.
Ecological Information
Environmental toxicity, biodegradation, and bioaccumulation data
The data for this section has not been processed yet.
Disposal Considerations
Waste treatment methods, disposal recommendations, and waste codes
Do not release into the environment. Confirm disposal procedures with environmental engineer and local regulations.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
No data available regarding chemical safety assessment.
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for BBQ PEPPER SAUCE?
The signal word is no signal word.
What is the physical form of BBQ PEPPER SAUCE?
BBQ PEPPER SAUCE is a powder with light orange color. It has characteristic odor.
What is the solubility of BBQ PEPPER SAUCE?
No data available.
What is BBQ PEPPER SAUCE used for?
Perfume composition, flavour or aromatical ingredient, for an industrial usage, that can be used in end-user product.
What is the melting point of BBQ PEPPER SAUCE?
The melting point is No data available. and the boiling point is No data available..