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Hydrazine Food Grade
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Hydrazine Food Grade is a high-purity form of hydrazine (Nâ‚‚Hâ‚„), a highly reactive, colorless, and fuming liquid with a pungent ammonia-like odor. It is a powerful reducing agent and chemical intermediate widely used in industrial applications. The food-grade specification ensures purity and controlled impurity levels suitable for limited and specialized food industry uses, primarily as a processing aid or sterilizing agent. Hydrazine exhibits strong nucleophilic and reducing properties, enabling various chemical transformations and sterilization processes.
Description
Hydrazine Food Grade
Primary UsesÂ
- Food Industry
- Utilized as a processing aid in the manufacture of food additives such as azodicarbonamide, which acts as a flour bleaching and dough conditioning agent in baked goods.
- Employed in food packaging production processes where it serves as a chemical intermediate for polymer synthesis.
- Used in sterilization and sanitization of food processing equipment and water treatment, ensuring microbial control without residual toxicity when used properly.
- Applied in fumigation and microbial control in food storage facilities under strict regulatory guidelines.
- Pharmaceutical and Chemical Industry
- Functions as a chemical intermediate in the synthesis of pharmaceuticals, agrochemicals, and polymer resins used indirectly in food-contact materials.
- Acts as a reducing agent in various chemical syntheses integral to producing food-grade ingredients.
- Water Treatment
- Used as an oxygen scavenger in boiler feedwater and cooling systems within food processing plants to prevent corrosion and microbial growth.
Secondary UsesÂ
- Laboratory and Analytical Chemistry
- Utilized in analytical procedures for detecting certain metals and compounds in food samples.
- Biochemical Research
- Applied as a reagent in enzyme assays and biochemical studies relevant to food science.
KEY ATTRIBUTES
- Basic Identification Attributes
- Chemical Name (IUPAC): Hydrazine hydrate (Food Grade)
- Common/Trade Name: Hydrazine Food Grade
- CAS Number: 302-01-2 (anhydrous hydrazine), typically supplied as hydrate solution
- HS Code: 2811.19.00
- Molecular Formula: N₂H₄ (anhydrous), typically supplied as N₂H₄·H₂O (hydrate)
- Synonyms: Diamine; Hydrazine hydrate (food grade)
- Physical & Chemical Properties
- Physical State: Clear, colorless to pale yellow liquid
- Color & Odor: Odor of ammonia; pungent, sharp odor
- Boiling Point: ~113°C (hydrate)
- Melting Point: 2°C (hydrate)
- Density: ~1.032 g/cm³ (hydrated solution)
- Solubility: Miscible with water and most polar solvents
- pH: Alkaline (pH ~10–11 for aqueous solutions)
- Stability: Stable under alkaline, cool, and dark conditions; reactive and decomposes under acidic or heat exposure
- Safety & Hazard Attributes
- GHS Classification: Acute Toxicity (Oral, Dermal, Inhalation), Corrosive, Flammable, Mutagenic (Classifications vary by concentration)
- Toxicity: Highly toxic and corrosive; handle with extreme care
- Exposure Limits: Strict occupational exposure limits due to toxicity and volatility
- Storage & Handling Attributes
- Container Type: High-density polyethylene or stainless steel containers resistant to corrosion
- Storage Conditions: Store in cool, well-ventilated, secure area away from acids, oxidizers, and heat sources
- Shelf Life: Typically 6–12 months under recommended storage
- Handling Notes: Use explosion-proof ventilation; avoid contact with incompatible substances
- Regulatory & Compliance Attributes
- Permitted uses regulated by food safety authorities; approved only for specific processing aids and indirect food contact applications
- Compliance with FDA, EFSA, and other regional food safety standards where applicable
- Subject to strict transport and handling regulations due to toxicity and hazard classification
- Environmental & Health Impact
- Biodegradability: Readily biodegradable in aerobic environments
- Ecotoxicity: Toxic to aquatic life; avoid environmental release
- Bioaccumulation: Not expected to bioaccumulate
- Carcinogenicity/Mutagenicity: Classified as a possible mutagen and carcinogen; use restricted and controlled
SAFETY HANDLING PRECAUTIONS
- Safety Handling Precautions
- PPE Required: Full chemical protective suit, gloves resistant to hydrazine, chemical goggles, and self-contained breathing apparatus in case of spills or high exposure
- Handling Guidelines: Use in well-ventilated areas or fume hoods; avoid all direct contact; no ignition sources nearby
- Hygiene Practices: Immediate washing if contact occurs; thorough decontamination after handling
- First Aid Measures
- Inhalation: Move victim to fresh air immediately; administer oxygen if breathing is difficult; seek emergency medical care promptly
- Skin Contact: Remove contaminated clothing; rinse skin with plenty of water for at least 15 minutes; seek immediate medical attention
- Eye Contact: Rinse eyes thoroughly with water for at least 15 minutes; urgent medical evaluation required
- Ingestion: Do NOT induce vomiting; rinse mouth and seek immediate emergency medical assistance
- Firefighting Measures
- Fire Hazards: Flammable and may form explosive mixtures with air; releases toxic nitrogen oxides and ammonia when burning
- Extinguishing Media: Use dry chemical, foam, or carbon dioxide; avoid water jets as they may spread the fire
- Special Precautions: Firefighters must wear full protective gear and self-contained breathing apparatus
- Combustion Products: Toxic gases including nitrogen oxides and ammonia
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