Product Name: 1,2-Propanediol Alginate
Chemical Formula: Varies; typically a derivative of alginic acid, partially esterified with propylene glycol
CAS Number: 9005-37-2
Recommended Use: Food additive, stabilizer, thickener in food processing, sometimes in cosmetics or pharmaceuticals
Manufacturer: Details provided by supplier; for users, the actual source matters for inquiry on blend specifics
Contact Information: Emergency call systems or supplier customer service contact; 24-hour emergency line is advisable for rapid guidance
Classification: Material typically regarded as non-hazardous for routine handling, yet prolonged or repeated inhalation of dust can create mild irritation
Physical Hazards: Powder or granule form may contribute to dust generation during transfers or spills
Health Hazards: Eye contact causes mild transient discomfort; inhaling fine particulates may cause throat irritation; ingestion at intended use levels not associated with toxicity
Environmental Hazards: Not classified as an environmental toxin, but large spills could contribute to temporary aquatic nutrient loading
Signal Word: None required for most regulatory standards
Main Ingredient: 1,2-Propanediol Alginate, concentration generally above 90%
Other Ingredients: Water (moisture content varies, rarely above 10%), trace amounts of free propylene glycol and alginic acid fragments can appear
Purity Standards: Food-grade specifications require strict limits on heavy metals, microbial contamination; always check COA (Certificate of Analysis) for batch details
Inhalation: Move individual to fresh air, monitor for signs of respiratory discomfort, rinse nose or throat with clean water if irritation persists
Skin Contact: Remove contaminated clothing, wash affected skin with soap and water; in case of persistent redness, consult medical professionals
Eye Contact: Flush eyes with lukewarm water for at least 15 minutes, avoid rubbing eyes, seek further assessment if symptoms don’t subside
Ingestion: If swallowed in excessive quantities, rinse mouth out, drink water to dilute, avoid inducing vomiting, obtain medical advice for unusual symptoms
Special Advice: Standard first aid suffices in almost all scenarios; for persons with reactive airways, dust inhalation can set off coughing or wheezing
Suitable Extinguishing Media: Use water spray, foam, carbon dioxide, or dry chemical; most responders carry at least two of these on their rigs
Specific Hazards: Combustion can produce carbon dioxide, carbon monoxide, small fragments of organic vapors
Protective Equipment: Firefighters wear self-contained breathing apparatus due to potential for smoke irritation
Fire-Fighting Techniques: Focus on cooling containers, prevent dust accumulation, ventilate confined spaces post fire
Explosion Risk: Dust from fine powder can build up static charge or ignite if allowed to disperse in the air with a strong ignition source
Personal Precautions: Isolate area, avoid breathing dust, wear gloves and goggles to shield skin and eyes
Methods for Cleanup: For small spills, sweep up with damp tools to avoid raising dust; for larger spills, use a HEPA-filtered vacuum or wet-cleaning methods
Environmental Precautions: Prevent release into drains or surface water to avoid clogging or nutrient overload; sweep up solids, contain disposal bags securely
Reporting: Most food-grade facilities have clear protocols, but for large releases outside industrial environments, notify environmental authorities
Disposal: Collect residue and clean-up materials for disposal according to section-specific regional regulations on food additives and organic waste
Handling: Keep bags or containers sealed; minimize handling to decrease powder escape; use local exhaust or enclosed equipment where dry transfer is required
Protection: Store away from oxidizing chemicals, excessive moisture, or volatile acids; keep workspaces clean to control slip hazards from spilled product
Storage Conditions: Cool, dry, well-ventilated rooms work best; recommend ambient temperature below 30°C; avoid stacking pallets above health and safety recommendations
Special Rules: Ensure storage area has dust control, easy access to spill kits, and quick route for emergency egress; rotate stock according to lot numbers to avoid product degradation over time
Occupational Exposure Limits: No OSHA or ACGIH TLVs established for this compound specifically; keep airborne dust below general nuisance dust guidelines, typically 10 mg/m3 for total particulate
Engineering Controls: Use local exhaust ventilation or general dilution ventilation in processing areas
Personal Protective Equipment (PPE): Wear safety glasses or goggles, barrier gloves, dust masks or N95 respirator where large-scale handling occurs
Hygiene Measures: Wash hands thoroughly after contact, keep work clothing separated from food consumption zones, launder clothing regularly
Eye Protection: Non-vented or side-shielded safety glasses for dusty environments, splash-proof goggles in liquid use cases
Appearance: Off-white or light tan powder, sometimes granular; rarely provided as solution
Odor: Mild or odorless depending on grade
pH: Slightly acidic to neutral (5.5–7.5) in 1% aqueous suspension
Boiling Point: Not applicable (decomposes before boiling)
Melting Point: Above 150°C (tends to decompose)
Solubility: Forms thixotropic gels with water, insoluble in oils or alcohols
Density: 1.5–2.0 g/cm3, depends on moisture
Viscosity: High; creates thick dispersion
Other: Hygroscopic; absorbs atmospheric water if container opened
Chemical Stability: Stable under recommended storage, sensitive to prolonged exposure to high humidity or acids
Conditions to Avoid: Excess moisture, temperatures above 50°C, extended contact with oxidizers
Incompatible Materials: Strong oxidizers, concentrated acids and bases, reactive chlorine compounds
Decomposition Products: Heated to decomposition releases carbon monoxide, carbon dioxide, minor short-chain organic chemicals
Polymerization: Not expected to occur under normal usage
Acute Toxicity: Low oral and dermal toxicity; animal testing points to safety at food-grade dosages typically used in food and beverages
Skin and Eye Irritation: Mild, transient irritation possible, no permanent effects anticipated in healthy adults
Long-Term Exposure: No evidence of mutagenicity, carcinogenicity, or reproductive toxicity in repeated-dose studies per manufacturer and regulatory data
Sensitization: Rare allergic responses, more likely attributable to impurities or cross-contamination with other food additives
Medical Conditions Aggravated: Individuals with dust or asthma sensitivities can experience exacerbations with significant airborne concentrations
Aquatic Toxicity: Low intrinsic toxicity to fish or aquatic invertebrates; high biological oxygen demand (BOD) if present at large quantities in water
Persistence: Over time, undergoes microbial breakdown into natural organic acids and carbon dioxide
Mobility: Limited mobility in soil; binds to organic matter, unlikely to reach groundwater in significant concentrations
Bioaccumulation: Unlikely to accumulate in the food chain
Other Hazards: Spills in natural water bodies could increase turbidity and negatively affect small aquatic organisms by modifying local viscosity
Waste Treatment: Treat small quantities as food-related organic waste, blending into composting or anaerobic digestion where permitted by regulatory bodies
Industrial Quantities: Ship to licensed disposal contractors, incinerate or landfill as non-hazardous waste under local environmental controls
Recycling Options: Reuse as fill material or in industrial fermentation feedstocks if purity allows
Container Disposal: Rinse thoroughly, follow up with normal solid waste streams if not restricted by chemical residue
Legal Restrictions: Comply with regional, state, national waste codes for food additives and processed organics to minimize downstream environmental impacts
UN Number: Not classified as hazardous cargo, lacks a dedicated UN code
Proper Shipping Name: 1,2-Propanediol alginate or food additive, not regulated by major international transport frameworks
Transport Classes: Not subject to special transportation regulations (IMDG, IATA, DOT)
Packing Group: Not applicable; shipped in bulk food-grade bags, drums, or sealed containers
Special Precautions: Keep containers tightly sealed, avoid crushing, protect from water and atmospheric moisture during transit
US FDA: Recognized as GRAS (Generally Recognized as Safe) for intended food use, subject to 21 CFR 184.1660
European Union: Approved as food additive E405 under EU food regulations; E-number labeling required
Other Jurisdictions: Listed in Codex Alimentarius for international food trade; national regulations may impose additional purity or labeling requirements
Worker Protection: OSHA and EU workplace directives address chemical handling based on general dust and particulate exposure, rather than compound-specific hazards
Community Right-to-Know: Not listed as a hazardous substance in standard inventories, but supplier SDS forms should be filed with workplace safety teams as reference
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