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Product Name: Soy Protein Textured
Chemical Name: Defatted Soybean Meal, Mechanically Textured
Relevant Uses: Food ingredient for meat analogues, protein-rich products
Manufacturer/Supplier: Major commercial soy processors, food ingredient suppliers
Emergency Contact Number: Refer to local poison control or company emergency line
Synonyms: Textured Vegetable Protein, TVP, Textured Soy Protein
Physical State: Granular or powder
Color: Light tan to brown
Odor: Mild, characteristic
Major Hazards: Dust generation may irritate the respiratory tract; high dust concentrations can pose explosion risk; allergenic potential for sensitive individuals; may cause eye and skin irritation with direct, repeated contact
Classification: Not classified as hazardous under GHS regulation; considered food grade and non-toxic, but occupational risks exist due to allergenicity and dust
Labeling Requirements: No special labeling required for transport or storage beyond routine food labeling and allergen statements
Main Ingredient: Soy protein concentrate (approx. 50%-70% protein content, made from dehulled, defatted soybeans)
Other Constituents: Minor fractions of carbohydrates, dietary fiber, ash, moisture (7%-10%), trace phytic acid and isoflavones
Impurities or Additives: None intentionally added; trace levels of processing aids may be present from manufacturing equipment, noted per supplier quality spec
CAS Number: 68308-36-1 (soy protein concentrate)
Allergen Information: Contains soy protein—a significant food allergen source
Inhalation: Remove individual to fresh air; monitor for signs of allergy (wheezing, coughing); seek medical attention if difficulty breathing develops
Skin Contact: Wash with soap and water; remove contaminated clothing; seek medical guidance if rash, irritation, or sensitization persists
Eye Contact: Rinse thoroughly with water for several minutes; remove any contact lenses; continue flushing; obtain medical advice if irritation remains
Ingestion: Product is food grade; accidental consumption unlikely to cause harm outside allergic reaction; for allergic individuals, seek immediate medical help; provide information on soy protein exposure
Suitable Extinguishing Media: Water spray, dry chemical, carbon dioxide, foam
Special Hazards: Airborne dust mixed with air can form explosive mixtures; care is vital to reduce dust generation and accumulation; burning product emits carbon oxides, nitrogen compounds
Protective Equipment for Firefighters: Full protective clothing; self-contained breathing apparatus recommended
Specific Methods: Cool containers exposed to fire with water spray; avoid inhaling smoke or combustion byproducts
Explosive Limits: Dust accumulation exceeding minimum explosive concentration (MEC) can ignite with static or flame
Personal Precautions: Avoid inhalation of dust; use personal protection for respiratory and skin contact if generating high dust levels
Environmental Precautions: Prevent large spills from entering drains or water systems to avoid biological oxygen demand load
Spill Cleanup Methods: Sweep or vacuum spillage; avoid dry sweeping if possible to reduce airborne dust; collect for reuse or disposal; ventilate area; clean residual material with damp cloth or mop
Sectioning Area: Restrict access until clean-up is complete; provide adequate ventilation
Handling: Minimize dust generation; use local exhaust ventilation; practice good hygiene to avoid inhaling or ingesting powder; wear gloves to reduce skin contact
Storage Conditions: Keep containers tightly sealed; store in cool, dry, and well-ventilated area; avoid sources of heat, sparks, or open flame to prevent dust ignition; keep separate from strong oxidizers
Storage Stability: Protect from moisture; risk of mold if exposed to damp conditions; shelf life typically 12-24 months if unopened and stored properly; regular inspections recommended for signs of spoilage
Special Requirements: Clearly label with allergen information
Control Parameters: No established OSHA PEL or ACGIH TLV for soy protein dust; as a nuisance dust, follow OSHA and ACGIH recommendations for particulates not otherwise regulated (e.g., 5 mg/m³, respirable fraction)
Engineering Controls: Local exhaust ventilation at points of high dust production; dust collection or HEPA-filtered vacuum systems
Personal Protection: Respiratory protection such as N95 mask for dust exposure; protective gloves; safety glasses for bulk handling; protective clothing if repeated exposure occurs
General Hygiene: Wash hands and face after handling; prevent eating, drinking, or smoking in processing areas
Appearance: Granular or powder, various particle sizes
Color: Light tan to brown shades
Odor: Mild, plant-based, slightly nutty
pH (10% Suspension): 6.0–7.5
Melting Point: Not applicable (decomposes)
Flash Point: Not applicable; dust can pose fire and explosion risk
Flammability: Combustible as an organic powder
Vapor Pressure: Not applicable
Solubility: Dispersible in water, but not truly soluble
Density: 300–500 kg/m³ (bulk)
Boiling Point: Not applicable
Auto-ignition Temperature: Approximately 350°C depending on moisture and particle size
Chemical Stability: Stable under normal dry conditions; deteriorates if exposed to humidity or heat for prolonged periods
Reactivity: Reacts with strong acids and oxidizers; susceptible to microbial degradation in damp environments
Decomposition Hazard: Thermal decomposition at high temperatures generates ammonia, carbon dioxide, and nitrogen oxides
Conditions to Avoid: Excess heat, open flames, high humidity, storage with incompatible chemicals
Acute Toxicity: Practically non-toxic by ingestion in animal studies; typical test results show no lethal effects at standard doses
Inhalation Effects: Dust can aggravate pre-existing asthma and respiratory allergies; sensitization possible for individuals with soy allergy
Skin Effects: High levels of contact may cause irritation, redness; rare cases of allergic dermatitis
Eye Effects: May cause mild, transient irritation
Chronic Toxicity: Long-term dietary studies indicate low toxicity; allergies remain the principal long-term concern
Carcinogenicity: No links established; not classified as cancer-causing by IARC/NTP or other major bodies
Reproductive Effects: No reproductive toxicity reported in standard food use; concerns about phytoestrogens examined, but no regulatory thresholds exist for food exposure
Environmental Fate: Readily biodegradable in soil and water by naturally occurring organisms; breaks down to non-toxic end products
Aquatic Toxicity: High concentrations may cause oxygen depletion, leading to aquatic life death if converted to microbially active waste in large spills
Bioaccumulation Potential: No tendency to bioaccumulate; rapidly assimilated or decomposed
Persistence: Low in natural environments, especially areas with adequate microbial populations
Safe Disposal Methods: Suitable for composting, animal feed (pending allergen checks), or disposal with general solid waste according to local guidelines
Incineration: Permitted at facilities approved for food waste; avoid burning in open areas due to dust combustion risk
Packaging: Recycle or dispose of packaging in compliance with food-related waste regulations; rinse if contaminated by product residue
UN Number: Not classified as hazardous for transport
Transport Hazard Class: Not restricted (food product)
Packing Group: Not regulated
Transport Conditions: Keep packaged securely to avoid moisture uptake and physical damage; protect from sources of ignition due to dust formation; identify package as containing allergens
Bulk Transport: Clean, dry, food-grade vehicles or containers; avoid mixed cargo with strong-smelling or potentially contaminating substances
Labeling: Must bear clear identification as soy product; display allergen and nutritional information as required by food safety authorities; SDS/MSDS required for large-scale industrial handling
International Listings: Approved as food additive or ingredient by most food regulatory bodies (FDA in USA, EFSA in EU, Food Standards Australia New Zealand)
Hazard Registration: Not classified as hazardous under US OSHA, EU CLP, or UN GHS for routine use; documented risks relate to combustible dust and food allergenicity
Workplace Regulations: Workers should comply with food safety and occupational health guidelines concerning dust and allergen control; see OSHA standards for food processing environments
Other Requirements: Regular employee training on handling allergens and dust safety, and clear communication of risks on packaging and in workplace safety materials
