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Send EmailGuar Gum, Guaran, Artificial Sahlep, E412, 9000-30-0
GUAR GUM (E412)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Guar Gum |
| Chemical Name | Guar Gum (galactomannan polysaccharide) |
| Synonyms (Turkish) | Guar Gamı, Suni Sahlep, Kıvam Verici |
| Synonyms (English) | Guar Gum, Guaran, E412 |
| CAS Number | 9000-30-0 |
| E Number | E412 |
| Molecular Formula | Variable (polysaccharide) |
| Source | Guar plant (Cyamopsis tetragonoloba) seeds |
| Appearance | White to yellowish-white powder |
| Odor | Odorless or slight characteristic odor |
CHEMICAL STRUCTURE
Guar Gum (Galactomannan)
—(1,4)-β-D-Mannan backbone
|
|—(1,6)-α-D-Galactose side chains
Structure: Natural polysaccharide extracted from the endosperm of guar plant (Cyamopsis tetragonoloba) seeds; Galactomannan polymer; β-D-mannan backbone (1,4 linked) with α-D-galactose side chains (1,6 linked); Galactose:mannose ratio approximately 1:2; High molecular weight.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Guar Gum |
| Chemical Name | Guar Gum (galactomannan polysaccharide) |
| Synonyms (Turkish) | Guar Gamı, Suni Sahlep, Kıvam Verici |
| Synonyms (English) | Guar Gum, Guaran, E412 |
| CAS Number | 9000-30-0 |
| E Number | E412 |
| Molecular Formula | Variable (polysaccharide) |
| Chemical Class | Natural polysaccharide; Galactomannan; Hydrocolloid |
| Source | Guar plant (Cyamopsis tetragonoloba) seeds |
| Physical State (20°C) | Solid (powder) |
| Odor | Odorless or slight characteristic odor |
| Color | White to yellowish-white |
| Taste | Tasteless |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | White to yellowish-white, free-flowing powder | Visual |
| Odor | Odorless or slight characteristic odor | Olfactometric |
| Molecular Weight | 200,000 – 2,000,000 Da (variable) | GPC |
| Bulk Density | 0.6 – 0.8 g/cm³ | ASTM D1895 |
| pH (1% Solution) | 5.5 – 7.0 (neutral) | pH Meter |
| Solubility in Cold Water | Soluble (hydrates, swells) | General Method |
| Solubility in Hot Water | Soluble (faster) | General Method |
| Solubility in Ethanol | Insoluble | General Method |
| Viscosity (1% Solution, 25°C) | 2,000 – 6,000 cP (grade dependent) | Brookfield |
| Viscosity (1% Solution, Hot) | Decreases (as temperature increases) | – |
| Moisture Content | ≤ 12% (typical) | Gravimetric (105°C) |
| Ash Content | ≤ 1.5% | Gravimetric (800°C) |
| Protein Content | ≤ 5% | Kjeldahl |
| Insoluble Fiber | ≤ 2.5% | – |
| Galactose:Mannose Ratio | ~1:2 | HPLC |
| Hydrolysis (Acid) | Hydrolyzes to galactose and mannose | – |
| Thixotropic Behavior | Moderate (shear-thinning) | Rheometer |
| Syneresis | Low | – |
SECTION 3: GUAR GUM VS LOCUST BEAN GUM (LBG) COMPARISON
| Property | Guar Gum | Locust Bean Gum (LBG) |
|---|---|---|
| Source | Guar plant (Cyamopsis tetragonoloba) | Carob tree (Ceratonia siliqua) |
| Galactose:Mannose Ratio | 1:2 | 1:4 |
| Solubility in Water | Soluble in cold water | Soluble in hot water (80°C) |
| Viscosity | High (fast) | Medium (slow) |
| Synergistic Gel | With kappa carrageenan | With kappa carrageenan (strong) |
| Thixotropy | Moderate | Low |
| Cost | Low | High |
| Primary Use | Thickener, stabilizer | Gelling agent (with carrageenan) |
SECTION 4: CHEMICAL PROPERTIES AND REACTIVITY
| Parameter | Information |
|---|---|
| Chemical Character | Natural polysaccharide; Non-ionic; Galactomannan; Hydrocolloid; Thickener |
| Stability | Stable under normal conditions; Viscosity decreases at high temperature (>80°C); Stable at pH 4-10 |
| Reactivity | Hydrates and swells in water; Synergistic gel formation with kappa carrageenan; Crosslinks with borax (gel formation) |
| Incompatible Materials | Strong oxidizing agents (degradation), high temperature (>80°C prolonged), pH <3.5 or >10 (hydrolysis) |
| Polymerization | Does not polymerize |
| Degradation Products (Heating) | Carbon dioxide, water (combustion) |
| Hydrolysis | Acid hydrolysis to galactose and mannose; Enzymatic hydrolysis (galactomannanase) |
| Crosslinking | Crosslinks with borax (sodium borate) to form gels |
| Synergistic Effect | Strong synergistic gel formation with kappa carrageenan; Weak synergy with xanthan gum |
| Water Binding Capacity | High (binds 20-30 times its own weight) |
| Thixotropy | Moderate (shear-thinning, recovers) |
SECTION 5: PRODUCTION METHOD
Process: Guar plant → Harvest → Seed separation → Hull removal → Endosperm separation → Grinding → Sieving → Guar Gum powder
Description: Guar plant pods are harvested; Seeds are separated and dried; Seed hulls are mechanically removed; Endosperm (inner part of the seed) is separated; Endosperm is ground into fine powder; Sieved to desired particle size; Final product is white to yellowish-white powder.
SECTION 6: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Thickener | Dissolves in water to form high viscosity solutions; Rapid hydration in cold water; High viscosity at low concentrations (0.5-1.0%) |
| Stabilizer | Stabilizes emulsions and suspensions; Prevents sedimentation and separation; Used in ice cream, yogurt, sauces |
| Water Retention Agent | High water binding capacity (20-30 times its own weight); Moisture retention in products; Extends shelf life; Prevents syneresis |
| Emulsifier | Supports emulsion formation in oil-water systems; Used in mayonnaise, sauces, salad dressings |
| Gelling Agent | Does not form gel alone (only viscosity); Forms synergistic gels with kappa carrageenan; Crosslinks with borax to form gels |
| Fiber Source | Soluble dietary fiber; Supports digestive system health; Provides satiety |
| Gluten Substitute | Provides structure and elasticity in gluten-free baked goods; Improves bread volume and texture |
| Consistency Enhancer | Provides desired consistency and texture to products; Used in sauces, desserts, ice cream |
SECTION 7: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Food Industry | Thickener, stabilizer, emulsifier | Sauces, jams, fruit sauces, preserves; Yogurt, dairy products, ice cream; Bakery products, gluten-free products; Sweetened beverages; Instant soups, salad dressings, mayonnaise |
| Ice Cream | Stabilizer | Prevents ice crystal formation; Provides creamy texture; Improves melting resistance |
| Bakery | Gluten substitute, water retention | Bread, cakes, cookies; Gluten-free baked goods; Softness and volume increase; Shelf life extension |
| Dairy Products | Stabilizer, thickener | Yogurt, cream cheese, ice cream; Prevents whey separation; Provides creamy texture |
| Sauces & Dressings | Emulsifier, thickener | Mayonnaise, salad dressings; Oil-water emulsion stabilization; Viscosity enhancement |
| Oil & Gas | Viscosity enhancer | Drilling fluids; Hydraulic fracturing (fracking) fluids; Sand transport |
| Paper Industry | Surface conditioner | Paper softness, durability; Absorbency control |
| Textile Industry | Printing auxiliary, thickener | Printing pastes; Dyeing auxiliaries; Finishing processes |
| Pharmaceutical | Binder, disintegrant | Tablet binder; Suspension stabilizer; Capsule excipient |
| Cosmetics | Thickener, stabilizer | Creams, lotions, toothpastes; Shampoos, hair care products |
| Agriculture | Water retention, soil stabilization | Soil moisturizer; Irrigation systems; Fertilizer distribution |
| Mining | Flocculant, thickener | Mineral processing; Wastewater treatment |
SECTION 8: SAMPLE FORMULATIONS
Ice Cream Stabilizer - 1 L:
| Component | Amount |
|---|---|
| Milk/Cream | 1 L |
| Sugar | 100 – 150 g |
| Guar Gum | 0.5 – 1.5 g |
| Emulsifier | 0.1 – 0.3 g |
Instructions: Mix Guar Gum with sugar; Add to milk/cream; Heat to 85°C; Homogenize; Cool and churn.
Gluten-Free Bread - 1 kg flour:
| Component | Amount |
|---|---|
| Gluten-Free Flour Blend | 1 kg |
| Guar Gum | 5 – 10 g |
| Water | 700 – 800 mL |
| Yeast | 10 – 15 g |
| Salt | 10 – 15 g |
Instructions: Mix Guar Gum with flour; Add water, yeast, and salt; Knead; Let dough rise; Bake.
Salad Dressing - 1 L:
| Component | Amount |
|---|---|
| Oil | 500 mL |
| Vinegar/Lemon Juice | 300 mL |
| Water | 100 mL |
| Guar Gum | 1 – 3 g |
| Spices | To taste |
Instructions: Dissolve Guar Gum in water; Slowly add oil and vinegar while mixing; Homogenize; Add spices.
SECTION 9: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (g/L or g/kg) | Notes |
|---|---|---|
| Ice Cream | 0.5 – 1.5 g/L | Ice crystal prevention, creamy texture |
| Sauces | 1 – 3 g/L | Viscosity enhancement, emulsion stabilization |
| Salad Dressings | 1 – 3 g/L | Emulsion stabilization |
| Gluten-Free Bread | 5 – 10 g/kg flour | Gluten substitute, texture improvement |
| Yogurt | 0.5 – 2 g/L | Whey separation prevention |
| Instant Soups | 1 – 5 g/L | Viscosity enhancement |
| Jams | 1 – 3 g/kg | Viscosity enhancement |
| Dairy Desserts | 0.5 – 2 g/L | Thickening, stabilization |
| Drilling Fluids | 1 – 5 g/L | Viscosity enhancement |
| Shampoo | 1 – 5 g/L | Viscosity enhancement |
Instructions:
-
Dispersion: Mix Guar Gum with sugar or other dry ingredients before adding to liquid to prevent clumping.
-
Hydration: Add to cold or warm water with stirring; Mix for 10-20 minutes for full hydration; Viscosity increases over time (full hydration takes 1-2 hours).
-
Heating: Heating temporarily reduces viscosity; Viscosity returns upon cooling.
-
pH: Stable at pH 4-10; Acidic foods (pH <4) require higher dosage.
SECTION 10: QUALITY SPECIFICATIONS
| Parameter | Food Grade (E412) | Industrial Grade | Test Method |
|---|---|---|---|
| Appearance | White to yellowish-white powder | White to yellowish-white powder | Visual |
| Viscosity (1%, 25°C) | 2,000 – 6,000 cP | 1,500 – 5,000 cP | Brookfield |
| pH (1% Solution) | 5.5 – 7.0 | 5.5 – 7.0 | pH Meter |
| Moisture Content | ≤ 12% | ≤ 14% | Gravimetric (105°C) |
| Ash Content | ≤ 1.5% | ≤ 3.0% | Gravimetric (800°C) |
| Protein Content | ≤ 5% | ≤ 8% | Kjeldahl |
| Insoluble Fiber | ≤ 2.5% | ≤ 4.0% | – |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 20 ppm | AAS / ICP |
| Arsenic (As) | ≤ 3 ppm | ≤ 5 ppm | AAS / ICP |
| Lead (Pb) | ≤ 5 ppm | ≤ 10 ppm | AAS / ICP |
| Salmonella | Absent | – | Microbiological |
| E. coli | Absent | – | Microbiological |
| Total Plate Count | ≤ 5,000 CFU/g | ≤ 10,000 CFU/g | Microbiological |
| Particle Size | Customer requirement | Customer requirement | Sieve / Laser |
SECTION 11: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Acute Inhalation Toxicity | Mild irritation (dust) |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Chronic Toxicity | Non-toxic; FDA GRAS status; Food additive E412 |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Reproductive Toxicity | No reproductive toxicity |
| Allergenicity | Rare allergic reactions (dust) |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS status; WHO JECFA approved; Food additive E412; Soluble dietary fiber; High doses may cause gas, bloating, abdominal pain; Rare allergic reactions; May affect drug absorption (should not be taken with medications) |
SECTION 12: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms (gas, bloating) occur, seek medical attention. |
SECTION 15: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material. Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, and water. |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 16: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed, moisture-proof containers (plastic bags, fiber drums, paper bags with PE liner). |
| Materials to Protect From | Moisture, high humidity, strong oxidizing agents, direct heat sources. |
| Shelf Life | 24 – 36 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Hygroscopic – absorbs moisture; Keep container tightly closed after opening; Protect from excessive humidity and temperature fluctuations; Viscosity may decrease over time. |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately. |
SECTION 17: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Multi-layer Paper Bag | 10 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
| Small Pack | 1 kg, 5 kg | Foil-lined plastic bags (laboratory/sample) |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 19: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food additive E412 approved by EFSA; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe) – 21 CFR 184.1339; Food additive E412 |
| Turkey | Food additive E412 (Food Codex); Subject to KKDIK regulation |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| WHO JECFA | Approved (ADI: Not specified) |
| FCC (Food Chemicals Codex) | Listed |
| Halal | Yes (plant-based, with certified grades) |
| Kosher | Yes (plant-based, with certified grades) |
| Vegan | Yes (plant-based) |
SECTION 20: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Guar Gamı, Suni Sahlep, Kıvam Verici |
| English Names | Guar Gum, Guaran, E412 |
| Chemical Names | Galactomannan; Guar polysaccharide; Cyamopsis tetragonoloba gum |
| CAS Number | 9000-30-0 |
| E Number | E412 |
| HS Code | 1302.32 |
| Synonyms | Guar, Guaran, Gum Guar, Cyamopsis Gum, Indian Guar |
SECTION 21: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Guar Gum (E412) |
| CAS Number | 9000-30-0 |
| Molecular Formula | Variable (polysaccharide) |
| Appearance | White to yellowish-white powder |
| pH (1% Solution) | 5.5 – 7.0 |
| Viscosity (1%, 25°C) | 2,000 – 6,000 cP |
| Primary Function | Thickener, stabilizer, emulsifier |
| Main Application Areas | Food (ice cream, sauces, bakery), oil & gas, paper, textile, pharmaceutical, cosmetics, agriculture |
| Shelf Life | 24 – 36 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | Natural plant-based; Vegan; Cold water soluble; High viscosity; Soluble fiber; FDA GRAS |
SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Food additive E412 – Approved by EFSA, FDA, and WHO JECFA.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
High viscosity – provides high viscosity at low concentrations (0.5-1.0%); Overdosing results in overly thick products.
-
Cold water soluble – no heating required; Adequate mixing time (10-20 minutes) required for hydration.
-
Stable at pH 4-10 – acidic foods (pH <4) require higher dosage.
-
High doses – may cause gas, bloating, abdominal pain; Start with low doses.
-
Drug interaction – may delay drug absorption; Should not be taken with medications.
-
Vegan and plant-based – suitable for vegan, halal, and kosher applications.
BEST PRACTICE RECOMMENDATIONS:
Ice Cream: Use as stabilizer; Prevents ice crystal formation; Provides creamy texture; Dosage 0.5-1.5 g/L; Mix with sugar before adding to milk; Heat to 85°C.
Sauces and Dressings: Use as emulsifier and thickener; Dosage 1-3 g/L; Dissolve in cold water; Stabilizes oil and water phases; Prevents separation.
Gluten-Free Baking: Use as gluten substitute; Dosage 5-10 g/kg flour; Improves bread volume and texture; Provides softness; Extends shelf life.
Dairy Products: Use as stabilizer; Dosage 0.5-2 g/L; Prevents whey separation; Provides creamy texture; Used in yogurt, cream cheese, ice cream.
Oil & Gas (Drilling Fluids): Use as viscosity enhancer; Dosage 1-5 g/L; Increases drilling fluid viscosity; Improves sand transport capacity.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, rain, sunlight, and high humidity; Opened packages should be resealed immediately; Shelf life: 24-36 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do NOT wash with water (creates slippery surface); Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be incinerated in compliance with regulations.
HEALTH BENEFITS AND SIDE EFFECTS:
| Benefits | Possible Side Effects |
|---|---|
| May help lower cholesterol levels (LDL) | Gas and bloating (high doses) |
| May help balance blood sugar | Allergic reactions (rare) |
| Supports digestive system health | May affect drug absorption |
| Provides satiety (weight control) | Abdominal pain (excessive consumption) |
| Prevents constipation | Intestinal obstruction (very high doses) |
SYNERGY WITH OTHER HYDROCOLLOIDS:
| Combination | Effect |
|---|---|
| Guar Gum + Kappa Carrageenan | Synergistic gel formation (strong) |
| Guar Gum + Xanthan Gum | Viscosity increase, thixotropy |
| Guar Gum + Agar | Weak synergy |
| Guar Gum + Starch | Viscosity increase |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
