Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- ZESTY LIME & CHILLI K178409000
- Product Code
- 20283215
Regulatory Identifiers
- CAS Number
- N/A
Identified Uses
Seasoning for snack product
Uses advised against
Any uses not specified in "Recommended Use"
Manufacturers & Suppliers
KERRY INGREDIENTS AND FLAVOURS
manufacturer
Bradley Road, Royal Portbury Dock, Bristol, BS20 7NZ, United Kingdom
+44 (0)1275 378 500
Emergency Contacts
Emilia Pennino
++353 (0)45930190
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
Hazard Classifications
GHS Pictograms
GHS05
GHS07
GHS08
GHS09
Hazard Statements
Precautionary Statements
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Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
Hazardous components within the meaning of EEC directive 67/548 and CLP regulation and related classification
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Citric Acid EC: 201-069-1 | 77-92-9 | 40% | Yes |
| Tartaric Acid EC: 201-766-0 | 87-69-4 | 5 - 10% | Yes |
| Malic Acid EC: 210-514-9 | 617-48-1 | 2 - 5% | Yes |
| d-limonene (R)-p-Mentha-1,8-diene EC: 227-813-5 | 5989-27-5 | 2 - 5% | Yes |
| Gum Arabic | --- | 1.99% | Yes |
| alpha-Pinene EC: 201-291-9 | 80-56-8 | 1.99% | Yes |
| citral EC: 226-394-6 | 5392-40-5 | 1.99% | Yes |
| a-Bisabolene EC: 241-610-9 | 17627-44-0 | 1.99% | Yes |
Notes
Hazardous components within the meaning of EEC directive 67/548 and CLP regulation and related classification:
First Aid Measures
Emergency procedures for chemical exposure incidents
Remove casualty to fresh air and keep warm and at rest.
Immediately take off all contaminated clothing. Areas of the body that have - or are only even suspected of having - come into contact with the product must be rinsed immediately with plenty of running water and possibly with soap. Wash thoroughly the body (shower or bath). Remove contaminated clothing immediately and dispose off safely.
After contact with the eyes, rinse with water with the eyelids open for a sufficient length of time, then consult an ophthalmologist immediately. Protect uninjured eye.
Do not under any circumstances induce vomiting. OBTAIN A MEDICAL EXAMINATION IMMEDIATELY.
Immediate Medical Attention
In case of accident or unwellness, seek medical advice immediately (show directions for use or safety data sheet if possible).
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.
Store cool and dry. Keep well sealed when not in use. Keep away from food, drink and feed.
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
Use protective gloves that provides comprehensive protection, e.g. P.V.C., neoprene or rubber.
Use close fitting safety goggles, don't use eye lens.
Use adequate protective respiratory equipment.
Use clothing that provides comprehensive protection to the skin, e.g. cotton, rubber, PVC or viton.
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. Send to authorised disposal plants or for incineration under controlled conditions.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
- UN Number
- N.A.
- Shipping Name
- N.A.
- Transport Class
- N.A.
- Packing Group
- N.A.
Regulatory Information
Chemical regulations, safety assessments, and compliance status
Dir. 67/548/EEC, Dir. 99/45/EC, Dir. 98/24/EC, Dir. 2000/39/EC, Dir. 2006/8/EC, Regulation (EC) n. 1907/2006 (REACH), Regulation (EC) n. 1272/2008 (CLP), Regulation (EC) n. 790/2009 (ATP 1 CLP), Regulation (EU) n. 453/2010 (Annex I)
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for ZESTY LIME & CHILLI K178409000?
The signal word is danger.
What is the physical form of ZESTY LIME & CHILLI K178409000?
ZESTY LIME & CHILLI K178409000 is a powder appearing as a free flowing powder with orange color. It has typical of lime & chilli odor.
What is ZESTY LIME & CHILLI K178409000 used for?
Seasoning for snack product
What are the hazard statements for ZESTY LIME & CHILLI K178409000?
This substance has 4 hazard statements:
- H317: May cause an allergic skin reaction.
- H318: Causes serious eye damage.
- H334: May cause allergy or asthma symptoms or breathing difficulties if inhaled.
- H411: Toxic to aquatic life with long lasting effects.
What is the melting point of ZESTY LIME & CHILLI K178409000?
The melting point is N.A. and the boiling point is N.A..