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Physical & Chemical properties

Melting point / freezing point

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Description of key information

The melting point of the test substance Reaction products resulting from the esterification of C18 unsaturated fatty acid with glycerol and glycerol oligomers was determined according to OECD guideline No. 102 by the pour point method.

The melting point is in the range -4 to +2 °C at 101.3 kPa.


Key value for chemical safety assessment

Melting / freezing point at 101 325 Pa:
-1 °C

Additional information