Note: Ingredients listed on restricted chemical lists
EC/CAS
201-550-6/84-66-2
Name of the chemical
Diethyl phthalate (DEP),5
Concentration
40-50
EC/CAS
204-402-9/120-51-4
Name of the chemical
Benzyl benzoate
Concentration
30-40
EC/CAS
204-465-2/121-33-5
Name of the chemical
4-Hydroxy-3-methoxybenz-aldehyde (40)
Concentration
10-20
EC/CAS
202-086-7/91-64-5
Name of the chemical
2H-1-Benzopyran-2-one
Concentration
1-2
EC/CAS
204-262-9/118-58-1
Name of the chemical
Benzyl salicylate
Concentration
.1-1
EC/CAS
227-813-5/5989-27-5
Name of the chemical
(R)-p-mentha-1,8-diene
Concentration
N/A
General Information
Revision date
2021-02-15
Product name
Toasted Hazelnut
1.2.1 Relevant identified uses
Fragrance oil for scenting wax products
supplier name
whicksnwhacks
Manufacturer Name
whicksnwhacks
Emergency telephone
+00 448 706 006 266, 0845 4647
Icons in SDS
Company Information
company name
whicksnwhacks
e-mail address of the competent person responsible for the Safety Data Sheet
whicksnwhacks@hotmail.co.uk
GHS Information
Signal word
Warning
Hazard Codes
Hazard statements (CLP)
H302, H317, H319, H410
Hazard statements
Code
Statements
H302
Harmful if swallowed
Section 2
SECTION 2: Hazards identification
According to Regulation (EC) No. 1272/2008 (CLP)]
2.1 Classification of the substance or mixture
Regulation (EC) No. 1272/2008 (CLP) Acute Tox. 4 :Harmful if swallowed. Aquatic Acute 1 :Very toxic to aquatic life. Aquatic Chronic 1 :Very toxic to aquatic life with long lasting effects. Eye Irrit. 2 :Causes serious eye irritation. Skin Sens. 1 :May cause an allergic skin reaction.
2.2 Label elements
According to Regulation (EC) No. 1272/2008 (CLP) Product Name Toasted Hazelnut
Hazard pictograms
GHS07 GHS09
Signal word
Warning
Hazard statements
H302: Harmful if swallowed. H317: May cause an allergic skin reaction. H319: Causes serious eye irritation. H410: Very toxic to aquatic life with long lasting effects.
Precautionary statements
None.
2.3 Other hazards
None known.
Additional information
For full text of H/P Statements see section 16.
