Registration Dossier
Registration Dossier
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EC number: 908-300-1 | CAS number: -
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- May 2018
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.1 (Melting / Freezing Temperature)
- Deviations:
- no
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- Version / remarks:
- 1995
- Deviations:
- no
- GLP compliance:
- no
- Other quality assurance:
- ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)
- Type of method:
- capillary method
- Specific details on test material used for the study:
- Identification: Short-chain fructo-oligosaccharides
EC No. :908-300-1
Appearance: Slightly yellow powder
COMPOSITION:
Total FOS:96% expressed as dry matter
1-Kestose (GF2): 37.1% expressed as dry matter
Nystose (GF3): 50.5% expressed as dry matter
1F-Fructofuranosylnystose (GF4): 12.4% expressed as dry matter
Other components:Glucose +Fructose + Saccharose : 4% expressed as dry matter - Key result
- Melting / freezing pt.:
- >= 141 - <= 157 °C
- Atm. press.:
- ca. 979 hPa
- Conclusions:
- The melting range of the test item is between 141 and 157°C.
- Executive summary:
The melting point of the test item was determined in a study performed in accordance with EC A.1 method and OECD Guideline No. 102, using the capillarity method. The melting point of the test item was determined to be in the range 141 and 157°C.
Reference
The measured melting ranges at 979 hPa were: 141 to 149°C; 146 to 152°C and 144 to 157°C.
Description of key information
The melting point of the test item was determined in a study performed in accordance with EC A.1 method and OECD Guideline No. 102, using the capillarity method. The melting point of the test item was determined to be in the range 141 and 157°C.
Key value for chemical safety assessment
- Melting / freezing point at 101 325 Pa:
- 141 °C
Additional information
The melting point was investigated in a study performed in accordance with standard methods, without deviations. The study is considered as reliable (Klimisch 1) and is selected as a key study for the endpoint.
Information on Registered Substances comes from registration dossiers which have been assigned a registration number. The assignment of a registration number does however not guarantee that the information in the dossier is correct or that the dossier is compliant with Regulation (EC) No 1907/2006 (the REACH Regulation). This information has not been reviewed or verified by the Agency or any other authority. The content is subject to change without prior notice.
Reproduction or further distribution of this information may be subject to copyright protection. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner.
