Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- Salt & Vinegar
- Product Code
- 20010224
Regulatory Identifiers
- CAS Number
- N/A
Identified Uses
5-8% Snacks
Manufacturers & Suppliers
Kerry Ingredients and Flavours EMEA
national supplier
Bradley Road, Royal Portbury Dock, Bristol, BS20 7NZ
+44 (0)1275 378500
Kerry Ingredients and Flavours GmbH
manufacturer
Gutenbergstrasse 7, 63110 Rodgau-Jugesheim, Germany
+49 6106 60150
Emergency Contacts
Kerry Ingredients & Flavours GmbH
++49 (0)1622520061
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 |
|---|---|---|---|
| Citric acid E330 | --- | 1 - 3% | Yes |
| Silicon dioxide E 551 | 7631-86-9 | 1 - 3% | Yes |
| Tartaric acid E 334 EC: 205-105-7 | 133-37-9 | 1 - 3% | Yes |
| Malic acid E296 EC: 230-022-8 | 6915-15-7 | 1 - 3% | Yes |
Notes
Hazardous components within the meaning of EEC directive 67/548 and CLP regulation and corresponding classification:
First Aid Measures
Emergency procedures for chemical exposure incidents
Remove casualty to fresh air and keep warm and at rest.
Wash with plenty of water and sop.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
Water. Carbon dioxide (CO2).
None in particular.
Do not inhale explosion and combustion gases. Burning produces heavy smoke.
Move undamaged containers from immediate hazard area if it can be done safely.
Firefighter Protection
Use suitable breathing apparatus.
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
Remove persons to safety.
Do not allow to enter into soil/subsoil. Do not allow to enter into surface water or drains. Retain contaminated washing water and dispose it.
Wash with plenty of water.
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
Avoid contact with skin and eyes, inhalation of vapours and mists. Don't use empty container before they have been cleaned. Before making transfer operations, assure that there aren't any incompatible material residuals in the containers. Contaminated clothing should be changed before entering eating areas. Do not eat or drink while working.
Keep away from food, drink and feed. Adequately ventilated premises.
Contaminated clothing should be changed before entering eating areas. Do not eat or drink while working.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Not needed for normal use.
Not needed for normal use. Anyway, operate according good working practices.
Not needed for normal use.
No special precaution must be adopted for normal use.
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 conditions
Stable under normal conditions
Stable under normal conditions.
None in particular.
None.
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
Recover if possible. In so doing, comply with the local and national regulations currently in force.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for Salt & Vinegar?
The signal word is no signal word.
What is Salt & Vinegar used for?
5-8% Snacks
What is the melting point of Salt & Vinegar?
The melting point is N.A. and the boiling point is N.A..