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West Ujimqin Banner, Xilingol League, Inner Mongolia, China
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Product Name: Hydrolyzed Vegetable Protein
Synonyms: HVP, Protein Hydrolysate
Recommended Use: Food flavoring, seasoning, processed foods
Manufacturer/Supplier: Food ingredient suppliers, specialty chemical companies
Emergency Contact: Company emergency hotline, local poison control center
Hazard Class: Generally not classified as hazardous for typical use in food processing
Physical Hazards: May produce dust during handling, contributing to mild respiratory irritation
Health Hazards: Inhalation of dust can irritate the nose and throat; contact with skin or eyes can cause mild temporary discomfort; ingestion under typical consumer conditions considered safe
Environmental Hazards: Large spills can contribute to localized increases in biological oxygen demand (BOD) in waterways, influencing aquatic balance
Main Ingredients: Partially hydrolyzed proteins from vegetables such as soy, corn, or wheat
Typical Content: Protein fractions, amino acids, salt, water
Possible Additives: Acids (often hydrochloric acid used for hydrolysis), neutralizing agents (sodium hydroxide), anti-caking agents
CAS Numbers: Not applicable to the mixture as a whole, source proteins may be listed on processing records
Inhalation: Move affected individuals to fresh air; seek medical attention if symptoms persist (coughing, throat irritation)
Skin Contact: Remove contaminated clothing; rinse skin with soap and water; seek medical advice if irritation continues
Eye Contact: Rinse eyes with plenty of water for at least 15 minutes; seek medical attention for redness or irritation that does not clear
Ingestion: Drink water to dilute; product is recognized as GRAS (Generally Recognized as Safe) when consumed in food; seek consultation for larger accidental intake or for symptomatic individuals
Suitable Extinguishing Media: Water spray, foam, carbon dioxide, dry chemical
Specific Hazards: Combustion produces carbon dioxide, carbon monoxide, nitrogen oxides
Protective Equipment: Firefighters need self-contained breathing apparatus and protective clothing
Fire-Fighting Procedures: Prevent runoff from firefighting entering drains or waterways, cool surrounding containers
Personal Precautions: Avoid breathing dust; wear a dust mask and gloves
Environmental Precautions: Prevent entry into sewers and water bodies; sweep up to minimize spreading
Clean-Up Methods: Collect material via broom or vacuum; wash residues down with plenty of water where allowed; dispose in accordance with local waste regulations
Handling: Minimize dust generation; wash hands after handling; avoid direct contact with skin and eyes
Storage Conditions: Keep sealed in original containers, store in cool, dry, well-ventilated areas away from sources of heat or moisture
Incompatibilities: Strong oxidizing agents, strong acids and bases aside from neutralization during manufacturing
Exposure Limits: No specific occupational exposure limits; follow guidance for nuisance dust where applicable
Engineering Controls: Local ventilation or extraction in bulk-handling areas
Personal Protective Equipment: Dust mask, safety eyewear, gloves as required for prolonged or repeated exposure
Hygiene Measures: Wash hands after use, remove contaminated clothing and clean before reuse
Physical State: Powder or granules
Color: Light to medium brown
Odor: Savory, characteristic (umami, brothy)
pH: Typically neutral to slightly acidic (5–7 in solution)
Solubility: Soluble in water
Boiling Point: Not applicable
Melting Point: Not applicable (decomposes before melting)
Vapor Pressure: Not applicable
Bulk Density: Range from 0.5 to 0.8 g/cm³
Chemical Stability: Stable under normal storage and handling conditions
Hazardous Reactions: No dangerous reactions with common food packaging or processing materials
Hazardous Decomposition Products: At high temperatures, can produce carbon monoxide, carbon dioxide, nitrogen oxides
Conditions to Avoid: High humidity, strong oxidizers, open flames
Acute Toxicity: Low toxicity by oral, skin, or inhalation routes; typically safe in intended usages
Skin Corrosion / Irritation: Prolonged contact may cause mild irritation in sensitive individuals
Eye Damage / Irritation: Dust may cause transient redness and stinging
Chronic Effects: No recognized chronic hazards from exposure under normal workplace or consumer conditions
Allergenicity: Source material (such as soy or wheat) links to allergy risk for some users
Eco-Toxicity: Low if diluted; direct entry of large amounts may increase nutrient load, lowering oxygen and disrupting water ecosystems
Persistence and Degradability: Readily biodegradable; breaks down via normal biological activity
Bioaccumulative Potential: Not expected to build up in wildlife
Mobility in Soil: Moves freely in water systems
Other Harmful Effects: Nutrient-rich runoff may sometimes promote unwanted plant growth (algal bloom)
Waste Treatment Methods: Dispose in line with local, regional, or national regulations
Waste Container Types: Suitable for landfill or incineration in approved facilities
Special Precautions: Avoid large releases to water or drainage systems; packaging should be recycled or landfilled depending on local policy
UN Number: Not regulated
Shipping Name: Not classed as dangerous for transport
Class: Not applicable
Packing Group: Not applicable
Special Precautions: Use sealed containers for moisture-sensitive forms; load carefully to prevent spillage and dust
FDA Status: Recognized as GRAS (Generally Recognized as Safe) for food use in the US
Regulatory Listings: Not regulated as a hazardous substance under OSHA or TSCA
Workplace Labels: Standard workplace labeling for non-hazardous food ingredients still applies
Allergen Labeling: Source must be declared (e.g., wheat, soy) per food labeling regulations in many countries
Other Regulations: Compliance with food safety directives, transportation, and environmental protection as required per jurisdiction
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
