CARRAGEENAN MSDS PDF

Supplied by: China Carrageenan E manufacturer. Usage: In food as Thickeners 2. Composition 2. Appearance: Cream white powder 3.

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Usage: In food as Thickeners 2. Composition 2. Appearance: Cream white powder 3. Odor: Not available 3. Boiling point: Not available 3. Bulk density: Not available 3. Solubility: Insoluble 4. Chemical Stability: Stable under normal temperatures and pressures 4. Shelf Life: 24 months period 4.

Hazardous polymerization: Will not occur 4. Incompatible with: Not available 5. Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature. Handling precaution: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not ingest. Do not breathe dust. Exposure Control 6. Engineering Controls: Safety shower and eye bath.

Provide exhaust ventilation or other engineering controls to keep the airborne concentrations below their respective threshold limit value. Eye Protection: Protective eyeglasses or chemical safety goggles 6. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact.

Other: Consult professionals if Carrageenan need to be handled under some special conditions. Hazards Identification 7. Hazardous overview: Carrageenan is Slightly hazardous in case of inhalation, skin contact, ingestion or eye contact.

Contact with eyes: May cause eye irritation. Contact with skin: May cause skin irritation. Ingestion: May cause irritation of the digestive tract. Inhalation: May cause respiratory tract irritation. Other: Not Applicable 8. First Aid Measures 8. Contact with eyes: Flush immediately with plenty of water for 15 minutes and seek medical advice 8. Contact with skin: Wash the affected area with water, remove contaminated clothing and launder before re-use.

Seek medical advice if irritation develops or persists. Ingestion: Rinse mouth thoroughly with water and drink water afterwards. Inhalation: Remove from exposure, move to fresh air and seek medical advice immediately. Fire and Explosion Data 9. General information: May be combustible at high temperature. Flash point: Not available 9. Ignition control: Avoid ignition sources where Carrageenan dust might be generated 9. Dust control: Keep the handling area with adequate ventilation 9.

Extinguishing Media: Water spray, dry chemical or carbon dioxide 9. Transport Information No special requirements and no restrictions on transportation by land, sea or air. Ecological Information Carrageenan is fully biodegradable and the products of degradation are more toxic. Other Information We make no warranty of merchantability or any other warranty, express or implied, with respect to such information, and we assume no liability resulting from its use. Users should make their own investigations to determine the suitability of the information for their particular purposes.

In no event shall Foodchem International Corporation be liable for any claims, losses, or damages of any third party or for lost profits or any special, indirect, incidental, consequential or exemplary damages, howsoever arising, even if Foodchem International Corporation has been advised of the possibility of such damages.

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Properties[ edit ] The molecular structures of different types of carrageenan Carrageenans are large, highly flexible molecules that form curling helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. All carrageenans are high-molecular-weight polysaccharides made up of repeating galactose units and 3,6 anhydrogalactose 3,6-AG , both sulfated and nonsulfated. There are three main commercial classes of carrageenan: Kappa forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii. It is produced mainly from Eucheuma denticulatum.

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