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West Ujimqin Banner, Xilingol League, Inner Mongolia, China
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Product Name: Paprika Red
Chemical Name: Capsicum annuum extract
Product Code: Specified by manufacturer
Recommended Use: Food coloring, additive in snacks, meats, sauces
Supplier Details: Manufacturer’s address and phone provided on label
Emergency Contact: CHEMTREC, 24-hour number available internationally
Synonyms: Capsanthin, Paprika Oleoresin, Natural Red 27
Relevant Identified Uses: Food, spice, colorant, dietary supplement
Non-recommended Uses: Direct inhalation, cosmetic application in eyes, industrial use outside food
Classification: Non-hazardous for most users; classified under food-grade products
Human Health Hazards: May cause mild skin or eye irritation, rare allergic reactions, respiratory discomfort from dust
Ecological Hazards: Low risk in recommended amounts; large spills may impact water quality
Label Elements: Pictograms not required under GHS
Signal Word: None
Hazard Statement: Avoid creating airborne dust; contact with eyes may cause irritation
Precautionary Statement: Wash hands after handling; avoid breathing dust or fumes
Main Ingredient: Paprika (Capsicum annuum) extract 90-98%
Color Index Number: CI 75140
Other Ingredients: Vegetable oil (carrier), minor carotenoids, antioxidants (tocopherols)
Allergens: None commonly known, but source and process can introduce traces
CAS Number: 84625-29-6
Impurities: Residual solvents below regulatory thresholds, minor inert carriers
Additives: Antioxidants for shelf stability in some preparations
Eye Contact: Flush immediately for several minutes with clean water, remove contact lenses if present
Skin Contact: Wash with soap and water, seek medical help for irritation or rashes
Inhalation: Move exposed person to fresh air, provide oxygen if breathing becomes difficult
Ingestion: Rinse mouth, drink water, do not induce vomiting, consult a physician if symptoms persist
Most Important Symptoms: Mild irritation, redness; continued exposure may cause dryness
Note for Physicians: Treat symptomatically, allergic response is possible but rare
Suitable Extinguishing Media: Dry chemical powder, CO₂, foam, water spray
Unsuitable Media: Direct jet of water on product piles
Fire Hazards: May produce combustible dust, burning releases carbon oxides
Protective Equipment: Self-contained breathing apparatus, protective clothing to prevent skin contact
Special Procedures: Evacuate area, contain fire fighting run-off, prevent inhalation of smoke
Hazardous Combustion Products: Carbon dioxide, carbon monoxide, minor hydrocarbons
Personal Precautions: Use gloves, goggles, dust mask if large amounts spilled;
Environmental Precautions: Prevent product entry into waterways or drains
Containment: Scoop up bulk with non-sparking tools, avoid raising dust
Cleaning Method: Sweep carefully, vacuum with HEPA filter, wipe residues with wet cloth
Disposal: Collect in sealed containers for approved disposal, clean spill area
Emergency Procedures: Isolate area, restrict unnecessary movement until cleanup complete
Handling: Minimize dust formation, use local exhaust ventilation, avoid contact with eyes/skin
Hygiene Measures: Wash hands before eating, do not smoke or consume food in work area
Storage Conditions: Store cool, dry, protect from direct sunlight and moisture, seal tightly
Compatibility: Store away from strong oxidizing agents, acids
Storage Temperature: 10-25°C, refrigeration prolongs color stability
Packaging: Food-grade containers, opaque packaging preferred
Engineering Controls: Use local exhaust or general ventilation
Exposure Limits: No workplace limits established for natural paprika extract
Personal Protective Equipment: Gloves for prolonged use, goggles during handling, dust mask in bulk powder operations
Hygiene Practices: Wash with mild soap after contact, avoid inhaling dust
Environmental Controls: Prevent release to water, filter air emissions if processing continuously
Appearance: Deep red powder or viscous oil
Odor: Characteristic, mild, slightly peppery
pH: 6.0-7.5 (1% aqueous solution for powder)
Boiling Point: Not applicable, decomposes before boiling
Melting Point: >60°C (for dry extract)
Flash Point: Above 200°C (for oil preparations)
Solubility: Soluble in oils and fats, insoluble in water
Specific Gravity: 0.95-1.05 (oil)
Vapor Pressure: Not measurable in powder form
Partition Coefficient: Not available
Stability: Stable at room temperature in sealed containers
Color: Rich red
Reactivity: Non-reactive under recommended storage and handling conditions
Chemical Stability: Stable up to 24 months under proper storage
Conditions to Avoid: Excessive heat, moisture, strong light
Incompatible Materials: Strong acids, bases, oxidizers
Hazardous Decomposition: May emit irritating gases on combustion
Polymerization: Will not occur
Acute Toxicity: LD50 oral (rat): >5000 mg/kg (low acute toxicity)
Skin Contact: Possible mild irritation with extended or repeated exposure
Eye Contact: Risk of redness or discomfort
Inhalation: Dust can irritate nasal passages, rare allergic effects
Chronic Effects: None expected at levels used in food
Carcinogenicity: No evidence from animal studies; not classified as carcinogenic
Mutagenicity/Teratogenicity: No adverse effects reported
Allergic Reactions: Possible for sensitive individuals, not common
Ecotoxicity: Low risk to aquatic life in dilute concentrations
Persistence & Degradability: Readily biodegradable, decomposes in soil and water
Bioaccumulation Potential: Not likely to bioaccumulate
Mobility in Soil: Immobile, binds to organic matter in soil
Other Adverse Effects: Negligible at typical application rates; large spills affect water quality by reducing clarity
Waste Treatment Methods: Incinerate or dispose of in certified landfill according to local laws
Product Disposal: Small quantities can go in food waste; bulk waste sent to industrial compost or landfill
Contaminated Packaging: Clean containers before recycling or follow regulatory solid waste procedures
Sewage Disposal: Do not allow entry into drains or waterways
Regulations: Consult local, state, and federal regulations regarding disposal practices
UN Number: Not classified as a dangerous good
Transport Hazard Class: Non-hazardous
Packing Group: Not applicable
Labels: None required
Environmental Hazards: No significant hazards during transport
Special Precautions for Transport: Keep sealed to protect from contamination and moisture
Transport Regulation: Subject to food safety regulations in many countries
GHS Label: Not mandatory, non-toxic, natural food color
FDA (US): Permitted as a food additive under 21 CFR 73.340
EU Regulations: E160c, listed as approved food color
Other Certifications: May carry Kosher, Halal, Non-GMO, Organic certificates depending on manufacturer
Inventory Status: Listed on TSCA, DSL, EINECS or similar national inventories
Additional Requirements: Food producers required to maintain allergen and traceability records
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
