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West Ujimqin Banner, Xilingol League, Inner Mongolia, China
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Product Name: Dehydrated Garlic
Chemical Family: Allium Sativum, vegetables, food ingredient
Synonyms: Garlic powder, dried garlic, ground garlic
Use: Culinary ingredient, seasoning, functional flavoring for processed foods
Manufacturer/Distributor: Food industry supplier, spice manufacturer
Emergency Contact: Local Poison Control or Emergency Services
CAS Number: 8008-99-9
Contact Address: Listed on shipment documents and purchase agreements
Classification: Not considered hazardous under GHS classification for food ingredients
Main Hazards: May cause eye or respiratory irritation if dust present; mild skin irritation possible with prolonged physical exposure
Label Elements: None required under normal food handling, but "Avoid dust inhalation" sticker recommended
Emergency Overview: Dust may cause sneezing or mild discomfort; not toxic; not flammable under standard handling
Route of Exposure: Eyes, skin, inhalation of airborne dust, ingestion
Target Organs: Respiratory system, eyes, skin
Other Hazards: Fine powder may produce combustible dust clouds
Main Ingredient: Dehydrated garlic (Allium sativum), 100% pure, no additives
Physical State: Light yellow to pale white powder or granules
Purity: 99.5%+ pure by weight, natural food grade
Allergens: None added, but garlic is a known allergen for some individuals
Volatile Compounds: Present in trace amounts, mainly sulfur compounds such as allicin
Impurities: Occasional traces of anti-caking agents at less than 0.5% if specifically declared by supplier
Inhalation: Move to fresh air, rinse mouth with water; seek medical advice if symptoms persist
Eye Contact: Rinse cautiously under running water for several minutes; remove contact lenses; seek medical attention if irritation or redness remains
Skin Contact: Wash exposed skin with soap and water; remove contaminated clothing; persistent irritation requires medical evaluation
Ingestion: Rinse mouth, drink water to clear throat, consult physician if large amounts swallowed or allergic reaction occurs
Acute Effects: Throat irritation, rare allergic reaction, nausea if consumed in excess
Advice for First Responders: Use basic personal protective equipment and provide ventilation in enclosed spaces with airborne dust
Suitable Extinguishing Media: Dry chemical, carbon dioxide, water spray, foam
Unsuitable Media: High pressure water jets (may spread dust)
Specific Hazards: Combustible dust clouds in air; fine powder can ignite if sufficient airborne concentration
Protective Equipment: Self-contained breathing apparatus for fire response in case of significant dust accumulation
Special Procedures: Avoid dispersing dust; control run-off water; remove containers from fire area if safe
Thermal Decomposition: May emit sulfur oxides and irritating fumes when burning
Personal Precautions: Avoid breathing dust; ensure adequate ventilation; wear dust mask or respirator
Protective Equipment: Gloves, goggles for high exposure clean-up, dust filter mask
Spill Response: Sweep or vacuum up using non-sparking tools; avoid creating dust clouds
Environmental Precautions: Keep material away from water drains; prevent large spills entering waterways
Cleanup Methods: Collect in suitable container for reuse or disposal; wet brushing or use of dust suppression systems may limit airborne particles
Reporting: Inform relevant supervisors and document spill for food safety records as needed
Handling: Work in well-ventilated area; minimize generation of airborne dust; use protective gear if routine dust exposure occurs; avoid eating, drinking, or smoking while handling
Storage: Store in tightly sealed food-grade containers; place in cool, dry, well-ventilated area; keep away from moisture, strong oxidizers, or flammable sources
Shelf Life: Up to 24 months under optimal conditions without humidity or direct sunlight
Special Rules: Rotate stock regularly; keep away from products with strong odors due to high volatility of garlic compounds
Exposure Limits: No OSHA or ACGIH exposure limits for food-grade garlic; general workplace dust exposure limit (inhalable fraction) 10 mg/m³
Engineering Controls: Use local exhaust ventilation, dust extraction at source, segregated production areas where feasible
Respiratory Protection: Dust mask or N95 respirator for heavy airborne dust work
Skin Protection: Disposable gloves during bulk handling, hand washing after contact
Eye Protection: Protective safety glasses/goggles during transfers or open-air mixing
Other Measures: Avoid direct inhalation of large quantities and long contact on sensitive skin
Appearance: White to pale yellow powder or granules
Odor: Strong, characteristic garlic aroma; pungent and sharp
Odor Threshold: Noticeable at low concentrations
pH: 5.5 to 7.0 (10% solution in water)
Melting/Freezing Point: Not applicable (no defined melting point for mixture)
Boiling Point: No boiling point (decomposes or chars on heating)
Flash Point: Not determined, but plant powder dust raises fire hazard in air
Evaporation Rate: Not applicable
Flammability: Dust may support combustion in air at high concentration
Vapor Pressure: Not applicable
Solubility: Partially soluble in water; forms suspension and releases aroma
Partition Coefficient: Not determined
Decomposition Temp: 180 °C (may release sulfur compounds and char)
Viscosity: Not relevant for solid material
Bulk Density: 0.5–0.8 g/cm³ depending on granule size
Chemical Stability: Stable under recommended storage conditions; sensitive to moisture
Reactivity: May react with strong oxidizers (e.g. sodium hypochlorite, hydrogen peroxide), risk of exothermic reaction
Conditions to Avoid: Excess heat, moisture, direct sunlight, and contact with incompatible materials
Incompatible Materials: Strong acids, oxidizing agents, and substances prone to react with organosulfur compounds
Hazardous Decomposition Products: Sulfur oxides, volatile organosulfur products, possible acrid smoke upon burning
Polymerization: Does not polymerize
Acute Toxicity: No reported acute toxicity in food use; ingestion in massive amounts may cause digestive upset
Oral LD50 (rat): Estimated over 5000 mg/kg (practically non-toxic)
Skin Contact: Mild irritation possible on frequent exposure
Eye Contact: Can cause mild, reversible irritation and tearing
Inhalation: Dust may irritate throat, coughing, sneezing
Chronic Effects: No chronic toxicity observed at normal food intake; rare allergic response possible
Sensitization: Allergic reaction documented in sensitive individuals; symptoms range from rash to gastrointestinal distress
Carcinogenicity: Not listed as carcinogen by NTP, IARC, OSHA
Mutagenicity: No known mutagenic effect
Reproductive Toxicity: No evidence of reproductive effect at dietary levels
Ecotoxicity: Biodegradable, no significant hazard to aquatic or terrestrial systems reported
Aquatic Toxicity: No harmful effect to aquatic life in normal concentrations; high organic load possible in large releases
Persistence/Degradability: Readily degrades in soil, water, and during composting
Bioaccumulation: Not expected to bioaccumulate in food chains
Mobility in Soil: Low, organic powder with high adsorption onto soil particles
Other Adverse Effects: None expected when handled as food product
Waste Handling: Dispose in accordance with local regulations for food or organic waste
Disposal Methods: Composting, landfill, or incineration where permitted; avoid large quantities in sewer
Used Packaging: Triple rinse if reusing or recycling; discard in appropriate waste stream
Regulatory Requirements: Not classified as hazardous; document disposal for traceability if part of food safety system
Avoid Release: Do not discharge raw product into water bodies or urban drains
UN Number: Not classified as dangerous goods for road, air, or sea transport
Proper Shipping Name: Dehydrated Garlic
Transport Hazard Class: Not regulated
Packing Group: Not applicable
Label Requirements: Standard labeling for food products; dust hazard advisory if needed
Environmental Hazards: None
Special Precautions: Protect against moisture, puncture, and rough handling in transit
Bulk Transport: Use tightly sealed containers; record batch and lot numbers as per traceability protocol
OSHA Status: Generally recognized as safe for food use; not subject to specific chemical exposure limits
FDA/USDA: Approved for use in food; classified as GRAS (Generally Recognized As Safe)
TSCA Status: Exempt as food product
EU Food Regulations: Compliant with EC directives for dried vegetables; EINECS listed ingredient
Labeling: Food labeling, allergen advisory, and traceability for commercial packages
Other Regulations: Not listed as hazardous substance under transport or workplace safety regulations; review local requirements for bulk or industrial-scale processes
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
