Registration Dossier
Registration Dossier
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EC number: 232-435-9 | CAS number: 8028-89-5 The substance obtained by controlled heat treatment of food-grade carbohydrates. Food-grade acids, alkalies, and salts may be used to assist carmelization. Food-grade antifoaming agents may be used in an amount not greater than that required to produce the intended effect. Consists essentially of colloidal aggregates that are dispersible in water but only partly dispersible in alcohol-water solutions. Depending upon the particular carmelizing agent used, may have a positive or negative colloidal charge in solution.
Oxidising properties
Administrative data
Link to relevant study record(s)
- Endpoint:
- oxidising liquids
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
- Qualifier:
- according to guideline
- Guideline:
- EU Method A.21 (Oxidising Properties (Liquids))
- GLP compliance:
- yes (incl. QA statement)
- Contact with:
- powdered cellulose
- Sample tested:
- test mixture 1:1
- Parameter:
- mean pressure rise time
- Remarks on result:
- other: In all five determination, a pressure rises above 2070 kPa was detected but it took much more time than any reference mixture
- Interpretation of results:
- GHS criteria not met
- Conclusions:
- The test item Caramel Colour (E150c) is considered as not oxidising, as the increase in pressure took place very slowly, taking much more time than the reference mixture.
- Executive summary:
Five determinations were performed with the test item Caramel Colour (E150c), using a mixture with cellulose.
In all five determination, a pressure rises above 2070 kPa was detected but it took much more time than any reference mixture.
The reference mixture of cellulose and nitric acid (65 %) showed a fast increase above 2070 kPa within 02.531 ± 0.495 seconds.
Therefore, Caramel Colour (E150c) should not be classified as oxidizing liquid.
Reference
Description of key information
Key value for chemical safety assessment
- Oxidising properties:
- non oxidising
Additional information
Justification for classification or non-classification
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