Hazards & Safety Information
Category :Toxic substances
Toxicity classification: highly toxic
Acute Toxicity : Oral-Rat LD50 319 mg/kg; Oral-mouse LD50: 680 mg/kg
Flammability and Hazardous characteristics: Non-combustible with fire producing toxic iron-containing fumes
Storage and transportation characteristics Treasury: low temperature, ventilated, dry; store separately from food raw materials.
Fire extinguishing agent : water, carbon dioxide, dry powder, sand
Occupational Standard :TWA 1 mg (iron)/m3
- Nutritional supplements (iron enhancer); color former of fruit and vegetable; for example, the salted product used together with dried alum in eggplant can form stable complex salt with its pigment to prevent the discoloration caused by organic acids. However, it should be noted, for example, it will turn into black ink upon excess amount of iron. When the amount of alum is high, the meat of the pickled eggplant meat will become excessively solid. Formulation example: long eggplant 300 kg; edible salt 40kg; ferrous sulfate 100g; dried alum 500g. It can still be used as the color forming agent of black beans, sugar boiled beans and kelp. Food containing tannins, in order to avoid of causing blackening, should not be used. It can also be used for sterilization, deodorization and very weakly bactericidal.
- Legumes contained cryptochromic pigment is colorless upon reduction state while being oxidized into black upon oxidation in alkaline condition. Taking advantage of the reduction property of ferrous sulfate can achieve the purpose of color protection with the usage amount of 0.02% to 0.03%.
- If is used for the manufacturing of iron salt, iron oxide pigments, mordant, purifying agent, preservatives, disinfectants and medicine for anti-anemia drugs
LD50: 279 to 558 mg/kg (rat, oral, calculated as Fe).
GRAS (FDA, § 182.5315, §184.1315, 2000);
ADI 0.8 mg Fe/kg (calculated in terms of Fe; FAO/WHO, 2001);