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Safety Data Sheet EN

BBQ PEPPER SAUCE

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01

Identification

Product identifiers, regulatory numbers, and supplier information

Product Information

Product Name
BBQ PEPPER SAUCE
Product Code
E21158119/06
Synonyms
K222142000 PRI Seas BBQ Paprika Peppers Mane

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

V. MANE Fils

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620, Route de GRASSE- 06620 LE-BAR-SUR-LOUP- FRANCE

(33).4.93.09.70.00

Emergency Contacts

NCEC (regional)

+44 1865 407333

Official advisory body number

070245245

NCEC (Middle East/Africa)

+44 1235 239671

NCEC (Americas)

+1 215 207 0061

NCEC (Asia)

+65 3158 1074

02

Hazard Identification

GHS classification, signal word, pictograms, and hazard statements

Classified no signal word

Hazard Classifications

Not Classified

GHS Pictograms

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03

Composition / Information on Ingredients

Chemical components, concentration ranges, and hazardous substance identification

Type mixture
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

The REACH number is specific to V MANE FILS legal entity. Ingredients having an occupational exposure limit value: See section 8.

04

First Aid Measures

Emergency procedures for chemical exposure incidents

Inhalation

Remove victim to fresh air and keep at rest in a position comfortable for breathing.

Skin contact

Remove/take off immediately all contaminated clothing. Rinse skin with water/shower.

Eye contact

Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.

Ingestion

Rinse mouth. Do NOT induce vomiting.

Immediate Medical Attention

Get medical attention if symptoms persist.

05

Firefighting Measures

Extinguishing media, specific hazards, and firefighter protection

Suitable media

Water, CO2 or Foam

Unsuitable media

water in straight hose stream; will scatter and spread fire.

Instructions

Cool containers exposed to flames with water until well after the fire is out. No specific precautions.

06

Accidental Release Measures

Spill cleanup procedures, containment, and environmental protection

Emergency procedures

Contain spillages with sand, earth or any suitable adsorbent material.

Large spill

Dike for large spills.

Environmental

There must be no release into the environment.

Cleanup methods

Collect with non-combustible absorbent material. Flush with water.

Materials: non-combustible absorbent material.

Related Substances

Similar chemicals with comparable safety profiles

07

Handling and Storage

Safe handling precautions, storage conditions, and workplace requirements

Handling

Do not breathe vapor from heated material.

Storage

Store in a cool, dry place with adequate ventilation. Keep away from incompatible materials, open flames, and high temperatures.

Fire prevention

Extinguish all ignition sources. Avoid sparks, flames, heat and smoking. Keep away from open flames.

08

Exposure Controls / PPE

Occupational exposure limits, engineering controls, and protective equipment

Engineering

Use in a well-ventilated area. In the event that ventilation is not sufficient to prevent inhalation of substances or reduce airborne concentrations below an established occupational exposure limit, use an adequate respiratory apparatus to supplement the engineering measures already in place.

Hands

Use chemical resistant gloves in accordance with Standard EN 374 for protective gloves against chemicals. When prolonged or frequently repeated contact may occur, a glove with a protection class of 4 or higher (breakthrough time greater than 120 minutes according to Standard EN 374) is recommended. When only brief contact is expected, a glove with a protection class of 1 or higher (breakthrough time greater than 10 minutes according to Standard EN 374) is recommended. Thickness > or = 0.2 mm. Please observe the instructions regarding permeability and breakthrough time which are provided by the glove supplier. Permeation time must exceed contact time. Choose the type of gloves according to the chemical properties of the products being handled. Change gloves according to the manufacturer's recommendations or if they are damaged.

Eyes

Use safety glasses or a face shield according to Standard EN 166 and according to the hazard analysis specific to the workplace (chemical to be handled, protocol for use, frequency of use, quantity used, etc.).

Respiratory

Use in a well-ventilated area. In the event that ventilation is not sufficient to prevent inhalation of substances or reduce airborne concentrations below an established occupational exposure limit, use an adequate respiratory apparatus to supplement the engineering measures already in place. These recommendations must be adapted according to the hazard analysis specific to the workplace.

Skin/Body

Wear protective clothing covering the arms and legs. Use an apron or full suit if exposure is expected. These recommendations must be adapted according to the hazard analysis specific to the workplace.

09

Physical and Chemical Properties

Appearance, physical state, melting point, boiling point, and material characteristics

Freezing Point
---
Melting Point
No data available.
Voc Content
---
Metal Corrosion
---
Form
---
Lower Explosive Limit
No data available.
Upper Explosive Limit
No data available.
Molecular Weight
---
Softening Point
---
Dynamic Viscosity
Not Applicable
Auto Ignition Temperature
No data available.
Explosive Limits
---
Decomposition Temperature
No data available.
Relative Evaporation Rate
---
Physical State
POWDER
Flash Point
No data available.
Flammability
No data available.
Relative Density
No data available.
Properties Status
---
Odor Threshold
---
Solubility In Fat
---
Ph
No data available.
State Under Standard Conditions
---
Density
---
Partition Coefficient
No data available.
Kinematic Viscosity
Not Applicable
Colour
LIGHT ORANGE
Solidification Point
---
Physical State Data
solid
Vapor Density
No data available.
Solubility In Water
---
Crystallisation Point
---
Appearance
---
Colour Intensity
---
Solubility
No data available.
Boiling Point
No data available.
Vapor Pressure
No data available.
Evaporation Rate
No data available.
Bulk Density
---
Odor
Characteristic
Cloud Point
---
10

Stability and Reactivity

Chemical stability, hazardous reactions, and incompatible materials

Stability

Stable under normal temperature conditions and recommended use.

Avoid

Store in a cool, dry place with adequate ventilation. Keep away from incompatible materials, open flames, and high temperatures.

13

Disposal Considerations

Waste treatment methods, disposal recommendations, and waste codes

Treatment

Do not release into the environment. Confirm disposal procedures with environmental engineer and local regulations.

14

Transport Information

UN numbers, shipping names, transport classes, and regulatory requirements

15

Regulatory Information

Chemical regulations, safety assessments, and compliance status

Chemical Safety Assessment Not performed
?

Frequently Asked Questions

Common questions about safety, handling, and properties

What other names is BBQ PEPPER SAUCE known by?

BBQ PEPPER SAUCE is also known as: K222142000 PRI Seas BBQ Paprika Peppers Mane

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..

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