Registration Dossier
Registration Dossier
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EC number: 266-113-4 | CAS number: 66071-94-1 Substance obtained by the partial removal of water from the liquid resulting from steeping corn in a water and sulphur dioxide solution which is allowed to ferment by the action of naturally occurring lactic acid-producing microorganisms.
Endpoint summary
Administrative data
Description of key information
Additional information
The substance is a viscous brown organic liquid, which melts at about 0°C and boils at greater than 100ºC at an atmospheric pressure of 1013 hPa. The substance is more dense than water with a density of 1.2 g/L. The substance has a vapour pressure of 17.5 mm Hg at 25°C. The substance is reported to be soluble in water. Corn steep liquor (CSL) consists of all-natural, water soluble components (crude proteins, amino acids, minerals, vitamins, reducing sugars, organic acids, enzymes and other elemental nutrients), that have been extracted by soaking corn in water, along with a very small amount of sulfurous acid (<0.01%). On this basis, the n-octanol/water partition coefficient (log Kow) is expected to be less than 3. The substance is non-flammable, and an aqueous solution of only non-volatile organic components with flash-points above 100°C. The substance does not possess oxidizing or explosive properties.
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