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Product Name: Vital Wheat Gluten
Chemical Name: Wheat gluten
Synonyms: Gluten, Wheat Protein
Recommended Use: Food ingredient, baking additive, meat alternative
Manufacturer: Wheat processing facility or manufacturer details as provided on packaging
Emergency Contact: See packaging or supplier for local emergency contact number
CAS Number: 8002-80-0
Address: Manufacturer’s physical address
Telephone: Manufacturer’s or distributor’s direct line
Email: Customer service contact point
GHS Classification: Not classified as hazardous under GHS
Hazard Statements: Dust may cause respiratory irritation in sensitive individuals
Signal Word: None
Pictograms: None required
Precautionary Statements: Avoid breathing dust, avoid contact with eyes, wash hands after handling
Target Organs: Respiratory system (from inhalation of dust)
Potential Health Effects: May cause allergic reactions in persons sensitive to wheat proteins
Other Hazards: Fine airborne particles may pose explosive dust risk in confined spaces
Chemical Composition: 100% Wheat gluten
Active Ingredient: Protein fraction extracted from wheat flour
Impurities: Trace amounts of other wheat-derived proteins and starches
Additives: None commonly present in food-grade material
Inhalation: Move to fresh air, seek medical advice if respiratory symptoms develop
Skin Contact: Wash with soap and water; medical attention if irritation persists
Eye Contact: Flush eyes gently with water for several minutes; consult a physician if discomfort continues
Ingestion: Rinse mouth with water, drink water for dilution if needed; seek medical advice for large quantities or adverse reactions
Note to Physicians: Allergic reactions due to wheat protein exposure require appropriate medical intervention
Suitable Extinguishing Media: Water spray, dry chemical, CO2, foam
Unsuitable Extinguishing Media: None known specific to gluten
Special Hazards: Wheat gluten may generate combustible dust clouds, which can explode in certain concentrations and spark sources
Protective Equipment for Firefighters: Full protective clothing, self-contained breathing apparatus
Hazardous Thermal Decomposition: Burning may release carbon monoxide, carbon dioxide, and nitrogen oxides
Explosion Data: Dust deposits on surfaces and in air can present explosion hazard in processing areas
Personal Precautions: Avoid breathing dust, ventilate area if large quantities become airborne
Environmental Precautions: Prevent spillage into waterways or drains, recover spillage by sweeping or vacuuming
Clean-up Methods: Collect spilled material using a vacuum with a HEPA filter or sweeping gently to minimize dust generation
Disposal: Dispose of waste in accordance with local regulations, avoid creating airborne dust
Further Steps: Wash spills from hard surfaces with water to remove residues
Safe Handling Practices: Avoid generating dust, ground equipment to reduce static discharge, avoid open flames in storage and processing
Occupational Hygiene: Do not eat, drink, or smoke while handling, wash hands after use
Storage Conditions: Store in tightly closed containers in a cool, dry, and well-ventilated area
Incompatible Substances: Strong oxidizers, sources of ignition, moisture for extended periods
Storage Life: Shelf life varies by manufacturer, check date on packaging
Exposure Limits: No specific occupational exposure limits established for wheat gluten dust; nuisance dust limits may apply (e.g., OSHA PEL for total dust: 15 mg/m3)
Engineering Controls: Local exhaust ventilation, dust extraction at points of generation
Respiratory Protection: NIOSH-approved dust mask or respirator for high-dust work
Eye Protection: Safety goggles
Skin Protection: Protective gloves and long sleeves for allergy-prone workers
Hygiene Measures: Hand washing and changing contaminated clothing after contact
Appearance: Pale yellow to light brown, fine powder
Odor: Faint, grain-like odor
pH (in solution): 5.5–6.5 (1% aqueous suspension)
Melting Point/Freezing Point: Not applicable (decomposes, does not melt)
Boiling Point: Not applicable
Flash Point: Not flammable in bulk, combustible as dust
Solubility: Insoluble in cold water, swells and forms a gel
Bulk Density: 0.55–0.65 g/cm3
Explosive Properties: Dust explosion risk in confined conditions
Partition Coefficient: Not established
Evaporation Rate: Not applicable
Chemical Stability: Stable under recommended storage conditions
Conditions to Avoid: High humidity, generation of dust clouds, ignition sources
Incompatible Materials: Strong oxidizers, acids
Hazardous Decomposition: Thermal decomposition yields CO, CO2, nitrogen oxides
Possibility of Hazardous Reactions: No hazardous polymerization, organic dust can form explosive mixtures with air
Acute Toxicity: Not considered acutely toxic; ingestion of small amounts is not expected to cause harm in healthy adults
Chronic Exposure: Sensitization risk for persons with celiac disease, wheat allergy or gluten intolerance
Skin and Eye Irritation: Mild irritant for some; may trigger dermatitis in sensitized individuals
Respiratory Effects: Dust inhalation can cause upper respiratory irritation
Carcinogenicity: Not listed as a carcinogen (NTP, IARC, OSHA)
Mutagenicity: No information indicating mutagenic properties
Reproductive Toxicity: No evidence of reproductive effects
Ecotoxicity: Considered to present low risk to aquatic and terrestrial organisms
Persistence and Degradability: Biodegradable; decomposes naturally in the environment
Bioaccumulation Potential: Not expected to bioaccumulate
Mobility in Soil: Limited mobility; may bind to soil particles
Other Adverse Effects: Large releases may cause localized high organic loads in water systems
Waste Treatment Methods: Dispose of by landfilling or composting in accordance with local regulations
Incineration: Possible, with suitable emission controls
Packaging Disposal: Recycle or landfill uncontaminated packaging
Precautions: Steps to minimize dust release during disposal
Eco-Considerations: Strongly encouraged to compost or recycle wherever possible
UN Number: Not regulated for transport
UN Proper Shipping Name: Wheat gluten
Transport Hazard Class: Not classified as hazardous
Packing Group: Not applicable
Environmental Hazards: None identified
Special Precautions: Protect from moisture during transit
Bulk Transport: Ensure containers are well sealed to prevent dust escape
USA: Not classified as hazardous by OSHA; required labeling for food allergens
EU: Not classified as a hazardous substance under REACH; labeling for wheat-derived proteins required in food
Canada: Not listed on WHMIS; contains allergens regulated by Canadian Food Inspection Agency
Australia: Non-hazardous according to Safe Work Australia; food labeling regulations apply
Other Countries: Refer to specific national legislation on allergens and chemical safety
Inventories: Listed on major global chemical inventories as a substance derived from natural wheat
