Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- Potato flakes
- Product Form
- flakes
Regulatory Identifiers
- CAS Number
- N/A
Manufacturers & Suppliers
Rixona BV
manufacturer
PO Box 5004, NL 5800 GA Venray
++-31-478-524747
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
GHS Pictograms
Still copying SDS data manually?Free
You don't have to. NextSDS reads this SDS and adds the information to your library automatically.
Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
Ingredient: Potato (99,5%) Additives: Emulsifier (E471) and Acidity regulator (E330 citric acid)
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Potato | --- | 99.5% | No |
| E471 | --- | --- | No |
| citric acid | --- | --- | No |
First Aid Measures
Emergency procedures for chemical exposure incidents
Remove affected person from area of exposure preferably into fresh air. Anyone who has asthmatic symptoms from an exposure to dust should seek medical advice. The symptoms normally disappear if the sufferer avoids further exposure.
Symptoms: Accumulated dust from potato flakes may cause asthmatic reactions in a small proportion of susceptible persons.
use eyewash of clear water. Medical advice should be sought if the discomfort persists.
Symptoms: May cause discomfort
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
Water(Red) or Foam (Cream)
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
Spillages should be removed by sweeping up or vacuumcleaning. Vacuuming is the preferred method of cleaning.
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
High standards of personal hygiene should be maintained when handling potato flakes to avoid the possibility of product contamination.
Store cool and dry, preferably between 10°C and 25°C in ambient relative humidity and away from direct sunlight.
High standards of personal hygiene should be maintained when handling potato flakes to avoid the possibility of product contamination.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
The data for this section has not been processed yet.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
Potential sources of ignition should be avoided. Smoking must be prohibited near storage and handling areas.
Ecological Information
Environmental toxicity, biodegradation, and bioaccumulation data
12.1 Toxicity
12.2 Persistence and degradability
12.3 Bioaccumulative potential
12.4 Mobility in soil
12.5 Results of PBT and vPvB assessment
12.6 Endocrine disrupting properties
12.7 Other adverse effects
Disposal Considerations
Waste treatment methods, disposal recommendations, and waste codes
Dispose of according to national and local regulations
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
Potato flakes comply with all EU food legislations
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for Potato flakes?
The signal word is no signal word.
What is the physical form of Potato flakes?
Potato flakes is a granular appearing as granular food product .