Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- Crab flavor powder
- Product Code
- SN780958
Regulatory Identifiers
- CAS Number
- N/A
Identified Uses
Food preparations
Manufacturers & Suppliers
IFF (NEDERLAND) BV
manufacturer
ZEVENHEUVELENWEG 60, 5048 AN TILBURG
+31134642211
Emergency Contacts
Emergency Contact
+31 13 4642 211
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
GHS Pictograms
Hazard Statements
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Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
This product is a complex mixture of ingredients, which contains among others the following substance(s), presenting a health or environmental hazard within the meaning of Directive 67/548/EEC, or having an occupational exposure limit:
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Yeast, ext. EC: 232-387-9 | --- | 10% | No |
| sodium chloride EC: 231-598-3 | --- | 10% | No |
First Aid Measures
Emergency procedures for chemical exposure incidents
Remove from exposure site to fresh air and keep at rest. Obtain medical advice.
Remove contaminated clothes. Wash thoroughly with water (and soap). Contact physician if symptoms persist.
Flush immediately with water for at least 15 minutes. Contact physician if symptoms persist.
Rinse mouth with water and obtain medical advice.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
Carbondioxide, dry chemical, foam.
Do not use a direct waterjet on burning material.
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
Keep away from drains, surface- and groundwater and soil.
Clean up spillage promptly
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
Avoid excessive inhalation of concentrated vapors. Follow good manufacturing practices for housekeeping and personal hygiene. Wash any exposed skin immediately after any chemical contact, before breaks and meals, and at the end of each work period. Contaminated clothing and shoes should be thoroughly cleaned before re-use. If appropriate, procedures used during the handling of this material should also be used when cleaning equipment or removing residual chemicals from tanks or other containers, especially when steam or hot water is used, as this may increase vapor concentrations in the workplace air. Where chemicals are openly handled, access should be restricted to properly trained employees.
Store in a cool, dry, ventilated area away from heat sources. Keep containers upright and tightly closed when not in use.
Follow good manufacturing practices for housekeeping and personal hygiene. Wash any exposed skin immediately after any chemical contact, before breaks and meals, and at the end of each work period. Contaminated clothing and shoes should be thoroughly cleaned before re-use.
Keep away from ignition sources and naked flame.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Where appropriate, use closed systems to transfer and process this material. If appropriate, isolate mixing rooms and other areas where this material is used or openly handled. Maintain these areas under negative air pressure relative to the rest of the plant.
Avoid skin contact. Use chemically resistant gloves.
Use tight-fitting goggles, face shield or safety glasses with side shields if eye contact might occur.
Use local exhaust ventilation around open tanks and other open sources of potential exposures in order to avoid excessive inhalation, including places where this material is openly weighed or measured. In addition, use general dilution ventilation of the work area to eliminate or reduce possible worker exposures. No respiratory protection is required during normal operations in a workplace where engineering controls such as adequate ventilation, etc. are sufficient. If engineering controls and safe work practices are not sufficient, an approved, properly fitted respirator with organic vapor cartridges or canisters and particulate filters should be used.
Avoid skin contact.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
Carbon monoxide and unidentified organic compounds may be formed during combustion.
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
Dispose of according to local regulations.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
The product does not need to be labelled in accordance with EC directives or respective national laws. Not a hazardous substance or preparation according to EC-directives 67/548/EEC or 1999/45/EC.
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for Crab flavor powder?
The signal word is no signal word.
What is Crab flavor powder used for?
Food preparations
What are the hazard statements for Crab flavor powder?
This substance has 1 hazard statement:
- Advice: When undiluted and not properly handled, can be irritating to the skin and eyes and upon inhalation.