Hydrazine Food Grade

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Hydrazine Food Grade is a high-purity form of hydrazine (N₂H₄), 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.

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Description

Hydrazine Food Grade

Primary Uses

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 Uses

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