Registration Dossier
Registration Dossier
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EC number: 273-179-8 | CAS number: 68952-95-4 A complex combination of fatty acids, neutral vegetable-oil, proteins, and other minor components produced by boiling vegetable-oil soapstock with mineral acid and, optionally, further separating the oil phase acidulated soapstock from the aqueous phase.
Categories
- Category name:
- Deodorizer distillates
Justifications and discussions
- Category definition:
- The REVODS "deodorizer distillates" category consists of all the substances which are vegetable oil-derived distillates which are complex substances resulting from the refining (e.g. deodorizing treatment) of vegetable oils. The members of this category are 1. oils, vegetable, deodorizer, distillates, 2. soaps, stocks, vegetable oil, acidulated, 3. Lauric fats deodorizer distillates, 4. Glycerides, C16-18 and C18-unsatd., deodorizer distillates and 5. Soybean oil, deodorizer distillates
- Category rationale:
- The category "deodorizer distillates" has been formed under the hypothesis that the members of this category are similar in the chemical nature of the vegetable-oil feedstock and arise from common refining process leading to comparable compositions. As specified in Annex XI, Article 1.5 of the REACH Regulation, substances may be considered as members of a category if their physico-chemical, toxicological and ecotoxicological properties are likely to be similar or follow a regular pattern as a result of structural similarity. In accordance with the existing OECD or analogue justification guidance which exists under the EU REACH Regulation and with the ECHA read across assessment framework (version March 2017), read across of environmental fate, toxicological or ecotoxicological data from a category can be justified on the basis of:
1. Common functional groups and structure: Due to the identical or similar chemical nature of the vegetable-oil feedstocks and the similar refining or deodorization process thereafter, all category members have the same types of constituents and are UVCBs with variable composition. The main difference between the distillates is the carbon chain length distribution of the glycerides and fatty acids as well as the relative proportion of the constituents considered as unsaponifiable matter (UM).
2. Common structural alerts or reactivity: The presence of the same types of constituents, which only vary in ratios and in the carbon chain lengths of fatty acids and triglycerides, in the different category members strongly suggests that the substances display similar structural alerts and do not differ significantly in chemical reactivity.
3. Common physico-chemical properties: Due to the overlapping composition of all category members, their physico-chemical properties are similar or follow a regular pattern as a result of increasing alkyl chain length and molecular weight (such as similar boiling point and relative density, low vapour pressure, high log Kow and low water solubility etc. across the members).
4. Likelihood of common breakdown products via biological/degradation processes: (Q)SAR analysis and experimental data indicate that the category members will not give rise to degradation products with a different ecotoxicological profile upon abiotic and biotic degradation.
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