Material Safety Data Sheet (MSDS): Caramel Color

Identification

Product Name: Caramel Color
Chemical Family: Mixture (Complex caramelized sugars)
Synonyms: Caramel Coloring, E150
Relevant Uses: Food and beverage coloring agent
Manufacturer: Major food ingredient suppliers
Emergency Contact: Local poison control or emergency response number
CAS Number: 8028-89-5
Product Codes: Various based on manufacturer and grade
Address: Listed on supplier documentation

Hazard Identification

GHS Classification: Not classified as hazardous under GHS
Health Hazards: May cause mild eye or skin irritation on direct contact
Environmental Hazards: Not expected to pose significant risk to aquatic life
Physical Hazards: Non-flammable, poses no explosive risk
Special Hazards: Inhalation of powder dust or mist may irritate respiratory system
Label Elements: Product name, manufacturer details, precautionary statements
Signal Words: None required
Precautionary Statements: Avoid generating dust; wash hands after handling; avoid contact with eyes

Composition / Information on Ingredients

Component: Caramelized carbohydrates (glucose, sucrose, fructose derivatives)
Concentration: 100% (or as supplied)
Additives (possible): Acidulants (sulfur dioxide, ammonium compounds), salts
Known Impurities: Trace sulfites, ammonia compounds (dependent on grade)
Toxic Ingredients: No hazardous or toxic constituents at use concentrations

First Aid Measures

Inhalation: Move to fresh air, rinse mouth, drink water if irritation develops
Skin Contact: Wash thoroughly with soap and water; remove contaminated clothing
Eye Contact: Rinse gently with water for several minutes; seek medical attention if irritation persists
Ingestion: Rinse mouth with water; seek advice if large amounts consumed or discomfort occurs
Most Important Symptoms: Transient irritation to eyes, skin, or upper respiratory tract
Immediate Medical Attention: Unlikely to be required under normal conditions of use

Fire-Fighting Measures

Suitable Extinguishing Media: Water spray, dry chemical, foam or CO₂
Unsuitable Media: None known for this product
Specific Hazards: Thermal decomposition may release carbon oxides and trace ammonia or sulfur oxides
Protective Equipment: Standard fire-fighting gear with positive pressure self-contained breathing apparatus
Fire Procedures: Remove unaffected containers from risk area; prevent runoff into drains
Combustion By-products: CO, CO₂, sulfur oxides (if present), trace organic acids

Accidental Release Measures

Personal Protection: Use gloves, safety glasses, dust mask if needed
Spill Response: Stop leak, remove sources of ignition, ventilate area
Cleanup Methods: Absorb liquid with inert material; sweep up solid spills and place in waste container
Prevention of Secondary Hazards: Wash area with water; avoid slips on sticky residue
Environmental Precautions: Prevent uncontrolled entry into drains, natural waterways or soil
Disposal of Waste: Refer to local regulations; usually safe for municipal landfill after solidification

Handling and Storage

Safe Handling: Avoid inhaling dust or mist; prevent eye or skin contact with concentrated solutions
Technical Measures: Use in well-ventilated area; keep container sealed; employ proper hygiene
Storage Conditions: Store tightly closed in cool, dry place away from chemicals or high humidity
Incompatible Materials: Strong oxidizers, strong acids or alkalis
Container Recommendations: Food-grade, airtight containers or drums
Specific End Uses: Additive in beverages, bakery, sauces, dairy, and confectionery products

Exposure Controls and Personal Protection

Occupational Exposure Limits: None established by OSHA, ACGIH, or NIOSH for caramel color
Engineering Controls: Ensure local exhaust ventilation in areas prone to dusty operations
Personal Protection: Use safety goggles, gloves, dust mask as needed during large-scale handling
Hygiene Measures: Wash hands before eating, drinking, or smoking; remove contaminated clothing
Environmental Exposure: Limit discharge to the environment with good work practices

Physical and Chemical Properties

Appearance: Brown liquid or powder; intensity varies by grade
Odor: Burnt sugar
pH: 2.5–6.0 (typically 3.0–5.0 in solution)
Melting Point: Not applicable (decomposes before melting)
Boiling Point: >100°C (water-based solutions)
Flash Point: Not flammable
Solubility: Fully soluble in water; insoluble in most organic solvents
Viscosity: Ranges from thin to syrupy, depending on concentration
Density: 1.25–1.40 g/cm³ (liquid concentrate)
Partition Coefficient: Not available
Decomposition Temperature: Above 150°C

Stability and Reactivity

Chemical Stability: Stable under standard conditions of storage and use
Reactivity: Not reactive with common food ingredients
Potentially Hazardous Reactions: None reported with intended uses
Incompatible Materials: Strong oxidizing agents, strong acids, bases
Hazardous Decomposition: May produce carbon dioxide, carbon monoxide, sulfur oxides, and ammonia compounds at high temperatures
Polymerization: Will not occur

Toxicological Information

Acute Toxicity: Oral LD₅₀ (rat) >10,000 mg/kg
Skin Corrosion/Irritation: Non-irritant to mild irritant
Eye Damage/Irritation: May cause mild, reversible irritation
Sensitization: Not considered a skin or respiratory sensitizer
Germ Cell Mutagenicity: Not mutagenic based on available data
Carcinogenicity: Generally recognized as safe (GRAS) by FDA; not listed by IARC, OSHA, NTP
Reproductive Toxicity: No evidence of adverse effects at typical dietary exposures
Chronic Toxicity: No reported effects with food grade product at normal intake levels

Ecological Information

Ecotoxicity: Not toxic to aquatic organisms at expected release concentrations
Persistence and Degradability: Readily biodegradable
Bioaccumulative Potential: Does not bioaccumulate
Mobility in Soil: Highly mobile due to high water solubility
Other Adverse Effects: No long-term impact documented for food grade material
Aquatic Release: Large discharges can raise BOD due to high organic content

Disposal Considerations

Waste Treatment Methods: Dispose in accordance with local, regional or national legislation
Product Disposal: Small quantities can enter sanitary sewer after dilution; larger volumes as non-hazardous waste
Contaminated Packaging: Rinse containers thoroughly before recycling or disposal
Special Precautions: Avoid disposal in natural water bodies unless treated

Transport Information

UN Number: Not regulated
UN Proper Shipping Name: Not regulated
Transport Hazard Class: Non-hazardous for all modes of transport
Packing Group: Not applicable
Marine Pollutant: No
Special Precautions for User: Protect from extreme heat or freezing
Transport Labeling: No additional hazard labels required

Regulatory Information

US Regulations: FDA GRAS status for use as food additive, subject to purity requirements
EU Regulations: Approved as food additive E150, with secure limits on processing materials
Canada: Permitted with specific use guidelines in foods and beverages
Additional Local Regulations: Check country-specific food and workplace safety laws
Labeling Requirements: Must be declared as “caramel color” on food product labels
Employee Protection: OSHA General Duty Clause applies to general workplace safety procedures