Registration Dossier

Data platform availability banner - registered substances factsheets

Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Appearance / physical state / colour

Currently viewing:

Administrative data

Endpoint:
appearance / physical state / colour
Type of information:
experimental study
Adequacy of study:
weight of evidence
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
other: Practical knowledge from producing and handling the substance

Data source

Reference
Reference Type:
secondary source
Title:
Unnamed
Year:
2008

Materials and methods

Test guideline
Qualifier:
no guideline required
Principles of method if other than guideline:
not applicable - non-testing data
GLP compliance:
no
Remarks:
not applicable - non-testing data

Test material

Constituent 1
Reference substance name:
Saccharomyces cerevisiae, ext.
EC Number:
283-294-5
EC Name:
Saccharomyces cerevisiae, ext.
Cas Number:
84604-16-0
Molecular formula:
Not applicable as the substance is an UVCB
IUPAC Name:
Yeast extract, Saccharomyces cerevisiae
Details on test material:
not applicable - non-testing data

Results and discussion

Physical state at 20°C and 1013 hPa:
solid
Remarks:
after drying
Form / colour / odour
Form:
powder
Colour:
yellow, light beige, light brown or dark brown (powder)
Odour:
other: typical of yeast extract
Substance type:
natural substance

Applicant's summary and conclusion

Executive summary:

The Yeast extracts exist under several successive physical states (liquid - paste - powder) along process of production as the extract is dried. These substances are considered to be the same in the sense of REACH insofar as water is not a solvent necessary to their stability.