Registration Dossier
Registration Dossier
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EC number: 272-823-5 | CAS number: 68916-18-7
Skin sensitisation
Administrative data
- Endpoint:
- skin sensitisation: in vitro
- Type of information:
- other: Expert assessment
- Adequacy of study:
- weight of evidence
- Study period:
- March 22 2018
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: An assessment was carried out based on the experimental data on target substance constituents and their toxicokinetic behavior.
Data source
Reference
- Reference Type:
- other: expert assessment
- Title:
- Unnamed
- Year:
- 2 018
- Report date:
- 2018
Materials and methods
Test guideline
- Qualifier:
- no guideline followed
- Principles of method if other than guideline:
- An expert assessment was performed for the substance to assess its sensitizing potential based on experimental data on its constituents identified in the literature, their toxicokinetic behaviour, and historical uses of the substance and its constituents.
- GLP compliance:
- no
- Type of study:
- other: in vitro
Test material
- Reference substance name:
- Coffee, bean, roasted, ext.
- EC Number:
- 272-823-5
- EC Name:
- Coffee, bean, roasted, ext.
- Cas Number:
- 68916-18-7
- IUPAC Name:
- Coffee, bean, roasted, ext.
- Test material form:
- liquid: viscous
Constituent 1
Results and discussion
In vitro / in chemico
Results
- Key result
- Parameter:
- other: sensitizing properties based on the evaluation of the the intrinsic properties for the main components of the substance
- Remarks on result:
- no indication of skin sensitisation
Applicant's summary and conclusion
- Interpretation of results:
- GHS criteria not met
- Conclusions:
- It has been concluded that based on the long history of use in food and cosmetics, as well as the intrinsic properties for the main components of Coffee, bean, roasted, ext. (water, polysaccharides, fibers and other polymers), no skin sensitization is expected.
- Executive summary:
An expert assessment was performed for Coffee, bean, roasted, ext. to assess its sensitizing potential based on experimental data on its constituents identified in the literature, their toxicokinetic behaviour, and historical uses of the substance and its constituents.
It has been concluded that based on the long history of use in food and cosmetics, as well as the intrinsic properties for the main components of Coffee, bean, roasted, ext. (water, polysaccharides, fibers and other polymers), no skin sensitization is expected.
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