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West Ujimqin Banner, Xilingol League, Inner Mongolia, China
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Product Name: Dehydrated Garlic Powder
Chemical Name: Allium sativum (Garlic), Powdered
Common Name: Garlic Powder
Manufacturer: Major spice companies supply this, including reputable food processing firms worldwide
Recommended Use: Flavoring agent for culinary purposes
Emergency Contact Phone: Usually company-specific or local emergency services
Physical Form: Fine beige or light yellow powder
Synonyms: Garlic granules, ground garlic
CAS Number: 8008-99-9 (generic for garlic oil, often used for whole derivative)
Address: Listed per production site, usually agricultural processing plants or spice manufacturers
GHS Classification: Not classified as hazardous according to OSHA Hazard Communication Standard
Label Elements: No pictogram required
Signal Word: No signal word mandated under food ingredient classification
Hazard Statements: Dust can irritate eyes, nose, throat; rarely can cause breathing issues in sensitive individuals
Precautionary Statements: Prevent dust generation, avoid prolonged dust inhalation, handle in a well-ventilated area
Routes of Exposure: Inhalation, ingestion, skin and eye contact
Symptoms of Exposure: Mild irritation, allergic reactions in sensitive individuals
Target Organs: Respiratory tract, eyes, skin
Hazards Not Otherwise Classified: Asthmatic reactions have been reported among spice processing workers with chronic exposure
Ingredient: Dehydrated garlic powder
Chemical Formula: Mixture (mainly sulfur-containing organic compounds such as allicin, diallyl disulfide)
Concentration: 100% pure or blended with anti-caking agents such as silicon dioxide (typically below 3%)
Impurities: Minor traces of agricultural dust, natural plant byproducts
Component CAS Number: Garlic oil: 8008-99-9, Silicon dioxide (if used): 7631-86-9
Allergens: Garlic is not a major allergen per US FDA, though occupational exposure reports exist in rare cases
Other Additives: No artificial color, flavor, or preservative in pure product
Eye Contact: Flush immediately with water for at least 15 minutes; seek medical attention if irritation continues
Skin Contact: Wash with soap and water; remove contaminated clothing if irritation appears
Inhalation: Move to fresh air, wash out mouth and nose; seek medical attention if difficulty breathing or coughing occurs
Ingestion: Rinse mouth, drink water if discomfort or irritation is felt, consult a physician if large quantities have been accidentally consumed
Note to Physician: Treat symptomatically based on patient condition
Most Important Symptoms: Eye redness, sneezing, throat irritation, mild cough
Acute/Delayed Effects: Irritation to mucous membranes can occur in cases of heavy occupational dust exposure
Suitable Extinguishing Media: Water spray, dry chemical, carbon dioxide, foam
Special Hazards: Combustible dust; air-dispersed powder can form explosive mixtures at high concentrations
Specific Hazards: Fires may produce irritating or toxic sulfur oxides
Protective Equipment and Precautions: Firefighters use self-contained breathing apparatus and standard gear
Advice for Firefighters: Promptly remove containers from fire if safe, avoid dust buildup, prevent further dispersion of burning material
Hazardous Combustion Products: Carbon oxides, sulfur oxides, particulate matter
Personal Precautions: Avoid breathing dust, ensure adequate ventilation
Environmental Precautions: Prevent runoff into surface water, soil, or sewers to protect aquatic habitat
Methods for Cleaning Up: Sweep up spilled powder using non-sparking tools, collect in sealed waste container to avoid dust generation
Containment: Dampen powder with water for easier handling, prevent spreading
Decontamination Procedures: Wash area with water after removal of bulk material
Disposal Considerations: Dispose in accordance with local guidelines for food waste or industrial byproducts
Handling: Minimize dust production; wash hands after contact; wear protective gear where high airborne levels are possible
Storage Conditions: Store in cool, dry, ventilated place away from sources of ignition
Incompatible Materials: Strong oxidizers, high moisture, heat, direct sunlight
Safe Packaging: Use sealed, food-safe bags or containers made of non-reactive material
Special Handling Considerations: Grounding and bonding equipment in bulk storage reduces static electricity hazard in dusty environments
Hygiene Practices: Don’t consume food or drink in handling area; wash thoroughly after handling
Occupational Safety: Regular cleaning to avoid dust buildup on surfaces and equipment
Occupational Exposure Limits: No official OSHA PEL or ACGIH TLV for garlic powder dust, but spice dust in general shouldn't exceed nuisance dust recommendations (typically 10 mg/m3 for total dust)
Engineering Controls: Use local exhaust ventilation under industrial conditions
Personal Protection: Safety glasses, dust masks (NIOSH-approved respirators for airborne dust above recommended limits), gloves
Skin Protection: Gloves recommended for those with sensitive skin or chronic exposure
Eye/Face Protection: Safety goggles
Respiratory Protection: Dust mask or respirator in high-exposure work
General Hygiene: Thorough washing after handling, especially before eating or drinking
Appearance: Fine powder, yellowish-white
Odor: Strong, characteristic of garlic
pH: 5.0-7.0 (10% solution in water)
Melting Point: Not applicable (decomposes at higher temperatures)
Boiling Point: Not applicable
Flash Point: Not established (organic powder, possible combustibility under certain conditions)
Autoignition Temperature: Not precisely established, likely above 300°C for dry powder
Explosive Properties: Combustible dust hazard if airborne at high concentration
Solubility: Insoluble; dispersible in water
Bulk Density: 350–650 kg/m3
Vapor Pressure: Not applicable
Partition Coefficient (n-octanol/water): Not available
Decomposition Temperature: Above 120°C (garlic components degrade or combust)
Chemical Stability: Stable under normal storage and handling conditions
Reactivity: Generally unreactive; strong oxidizers may react violently
Possibility of Hazardous Reactions: Dust in air forms combustible mixture
Conditions to Avoid: High humidity, open flames, static discharge, open containers
Incompatible Materials: Strong acids, alkalis, oxidizing agents
Hazardous Decomposition Products: Sulfur oxides, carbon monoxide, carbon dioxide, various organic compounds
Shelf Life: 18–24 months sealed, flavor and potency decline beyond this period
Likely Routes of Exposure: Inhalation, skin and eye contact, ingestion
Acute Toxicity: No reported acute toxicity in humans at culinary doses; large ingestion may cause gastric upset
Chronic Toxicity: Occupational inhalation of spice dust may lead to respiratory symptoms such as rhinitis, chronic cough
Skin Corrosion/Irritation: May cause mild irritation or redness in sensitive individuals
Eye Damage/Irritation: Physical irritation possible with dust contact
Respiratory Effects: Dust can aggravate pre-existing asthma/allergies
Carcinogenicity: Not classified as carcinogenic by IARC, OSHA, or NTP
Mutagenicity/Teratogenicity: No known effects from dietary or occupational exposures
Reproductive Toxicity: No known effects
Ecotoxicity: Garlic components mildly toxic to some aquatic organisms; discharge to watercourses should be minimized
Persistence and Degradability: Rapidly biodegradable, naturally occurring plant material
Bioaccumulative Potential: Unlikely due to rapid breakdown in the environment
Mobility in Soil: High solubility of some compounds; most particles remain near surface and degrade
Other Adverse Effects: Strong odor can disturb local wildlife; large quantities can alter microbe balance in soil
Environmental Precautions: Keep bulk waste out of surface waters and stormwater systems
Product Disposal: Dispose as food waste in accordance with local, regional, national regulations; composting possible for small quantities
Contaminated Packaging: Clean before reuse or recycle, or dispose according to area waste management protocols
Hazardous Waste Number: Not classified as hazardous
Special Precautions: Minimize release of dust during handling and disposal
Disposal Methods: Burial, composting or landfill by approved waste contractors if not suitable for compost
UN Number: Not regulated
UN Proper Shipping Name: Not regulated
Transport Hazard Class: Not regulated as dangerous goods
Packing Group: Not regulated
Environmental Hazards: None
Transport Precautions: Protect from moisture, avoid packaging damage that leads to dust escape
Bulk Transport: Ensure containers tightly closed, dry and secure to avoid spills or tampering in transit
Special Transport Notes: Handle in compliance with standard regulations for edible powders and food products
OSHA: Not classified as hazardous; general industry dust rules apply
FDA: Recognized as Generally Recognized As Safe (GRAS) for food use
TSCA Inventory: Not applicable (food product)
EU Regulations: Approved food ingredient under EC No 1334/2008 for flavorings
International Inventories: Included in major food safety authority listings (such as Codex Alimentarius)
Other State/Federal Regulations: No restrictions for food use, but dust exposure regulated in workplace settings under nuisance dust rules
Labeling Requirements: Ingredient labeling required for retail sale, not for industrial use
SARA Title III Section 311/312: Not subject to reporting
Proposition 65 (California): Not listed
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
