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Product Name: Beta-Amylase
Chemical Family: Enzymes
Synonyms: 1,4-Alpha-D-Glucan Maltohydrolase
Recommended Use: Starch hydrolysis in brewing, baking, and laboratory settings
Manufacturer Information: Provided by supplier or manufacturer on packaging
CAS Number: 9000-91-3
Emergency Contact: Refer to national poison information centers or emergency medical services
Product Description: Powder or liquid enzyme preparation derived from plant or microbial sources, commonly barley.
Contact Details: Listed on packaging and distributor’s technical sheet
Classification: Sensitizer, possible respiratory irritant
LABEL Elements: Signal word “Warning,” Enzyme dust symbol
Hazard Statements: May cause allergy or asthma symptoms or breathing difficulties if inhaled; may cause skin or eye irritation on direct contact
Precautionary Statements: Avoid breathing dust or aerosol; wear protective gloves, protective clothing, and eye protection; in case of inadequate ventilation, wear respiratory protection
Potential Health Effects: Repeated or prolonged contact may cause skin sensitization or respiratory allergies; asthmatics or enzyme-sensitive individuals should use special caution
Environmental Hazards: Minimal at occupational concentrations but local regulations apply for disposal
Physical Hazards: Minimal fire or reactivity hazard
Beta-Amylase: Enzyme concentrate, activity expressed in Units/gram
Carriers: Possible starch, maltodextrin, or other food-grade fillers
Preservatives: Trace quantities of sodium benzoate or potassium sorbate depending on manufacturer
Impurities: Trace amounts of microbial proteins or residual processing ingredients from production, not hazardous in normal use standards
Concentration: Beta-amylase typically >90% total activity, balance is carrier
Inhalation: Remove individual to fresh air, keep comfortable, monitor for persistent cough or difficulty breathing, seek medical attention for any respiratory distress
Skin Contact: Remove contaminated clothing, wash skin thoroughly with soap and water, seek medical attention if irritation persists
Eye Contact: Rinse cautiously with water for several minutes, remove contact lenses if present, continue rinsing, get medical advice if redness or pain develops
Ingestion: Rinse mouth, never induce vomiting unless directed by medical personnel, drink water to dilute, seek medical attention if feeling unwell
Note to Providers: Individuals with allergy history or asthmatic symptoms may experience more severe reactions—treat symptomatically
Suitable Extinguishing Media: Water spray, foam, dry chemical, carbon dioxide
Fire Hazards: Combustible as organic dust; dust clouds may form explosive mixtures with air
Special Protective Equipment: Firefighters need self-contained breathing apparatus and full protective gear
Hazardous Combustion Products: Thermal decomposition may yield carbon dioxide, carbon monoxide, and oxides of nitrogen
Special Procedures: Prevent fire run-off from entering drains or watercourses
Personal Precautions: Wear appropriate personal protective equipment, avoid dust formation and inhalation, isolate area restricting unnecessary access
Environmental Precautions: Prevent spills from entering water systems or soil; small quantities can be wiped up with damp cloth
Cleanup Methods: Gently sweep or vacuum spilled enzyme, avoiding creation of dusty conditions; transfer remainder to suitable container for disposal
Decontamination: Wash spill area with water and detergent; ventilate area thoroughly
Handling: Avoid dust generation, handle in well-ventilated areas, do not eat, drink or smoke while using this product; wash hands and exposed skin after use
Storage: Store in tightly closed original container in a cool, dry, ventilated location away from heat and direct sunlight; avoid freezing if product is in liquid form
Incompatibilities: Strong oxidizers, acids, alkalis
Conditions to Avoid: Moisture, excessive heat, and mechanical shock; maintain proper labeling and segregation from food and drink
Occupational Exposure Limits: No OSHA PEL set for enzyme dust; ACGIH TLV for enzymes (total proteins) generally <0.00006 mg/m³
Engineering Controls: Use local exhaust ventilation if available; enclose processes where practical
Personal Protection:
Respiratory: Particulate respirator for dusty operations
Skin: Protective gloves (nitrile recommended)
Eye: Safety goggles or face shield
Other: Protective clothing or coveralls to prevent skin exposure; wash hands after use
Hygiene Measures: Do not eat, drink, or smoke in work areas; launder contaminated clothing before reuse
Appearance: Off-white to pale yellow powder or liquid
Odor: Slightly sweet, characteristic of malt
pH: Typically 5 - 7 (1% solution)
Boiling Point: Not applicable for dry powder; aqueous solutions depend on water
Melting Point: Decomposition occurs before melting
Solubility: Soluble in water
Flash Point: Not flammable as aqueous solution; no measurable for dry powder but organic dust may ignite
Vapor Pressure: Not determined / negligible
Specific Gravity: Approximately 1.1 for liquid forms
Decomposition Temperature: Decomposes above 70°C, loss of activity
Chemical Stability: Stable under recommended storage and use
Reactivity: Reacts with oxidants or strong acids/bases
Hazardous Reactions: Enzyme activity lost with pH extremes or temperatures above 50°C
Conditions to Avoid: Excessive heat, moisture, open flames, and incompatible chemicals
Hazardous Decomposition Products: Thermal degradation yields typical organic fumes (CO₂, CO, N₂ compounds)
Acute Toxicity: Not acutely toxic in normal occupational exposure; oral LD50 for similar amylases above 2 g/kg (non-toxic), inhalation exposure may trigger allergic response
Irritation: May cause mild to moderate irritation on skin or eye contact
Respiratory Sensitization: Documented cases of occupational asthma with repeated enzyme dust exposure
Dermal Sensitization: Some risk for individuals with specific sensitivities
Carcinogenicity: Not classified as a carcinogen by IARC, NTP, or OSHA; no evidence for carcinogenicity in available data
Other Chronic Effects: No known chronic systemic toxicity; main risk is allergic sensitization from repeated contact
Ecotoxicity: Enzyme degrades into peptides, sugars; not persistent or bioaccumulative
Aquatic Toxicity: Not known to harm aquatic organisms at typical release concentrations
Persistence and Degradability: Rapidly biodegradable, breaks down in soil and water
Mobility: Water soluble and mobile in aqueous environments, but not hazardous at environmental levels
Bioaccumulation: No risk of bioaccumulation as a protein
Waste Disposal: Dispose in accordance with local, regional, and national regulations for non-hazardous organic chemicals
Packaging: Triple rinse and reuse or recycle, if allowed, or dispose as non-hazardous industrial waste
Special Considerations: Land application or incineration may be appropriate for small quantities; never dispose in water bodies or sewage systems without proper dilution and regulatory approval
UN Number: Not regulated as a dangerous good
UN Proper Shipping Name: Not classified
Transport Hazard Class: Non-hazardous
Packing Group: Not assigned
Special Precautions: Avoid packaging damage and exposure to moisture during transport; follow standard chemical hygiene
Transportation Labels: None required under current global regulations
Environmental Risks: No significant transport-related hazards
OSHA Status: Covered under Hazard Communication Standard for respiratory sensitizer
TSCA Inventory: Beta-amylase components included
FDA: Approved as enzyme for certain food uses or GRAS status depending on specific application
Other National Regulations: Classified as food-grade enzyme in many countries, but workplace exposure controls apply
Labeling: Sensitizer hazard and precautionary statements as required
Worker Protection: Comply with training and reporting standards for chemical exposure in workplace
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
