Registration Dossier
Registration Dossier
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EC number: 296-575-2 | CAS number: 92797-39-2 Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.
Melting point / freezing point
Administrative data
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Study period:
- 2018
- Reliability:
- 1 (reliable without restriction)
- Rationale for reliability incl. deficiencies:
- guideline study
Data source
Reference
- Reference Type:
- study report
- Title:
- Unnamed
- Year:
- 2 018
Materials and methods
Test guideline
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- no
- Other quality assurance:
- ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)
- Type of method:
- method to determine freezing temperature
Test material
- Reference substance name:
- Protein hydrolyzates, milk
- EC Number:
- 296-575-2
- EC Name:
- Protein hydrolyzates, milk
- Cas Number:
- 92797-39-2
- IUPAC Name:
- Protein hydrolyzates, milk
- Test material form:
- solid
Constituent 1
Results and discussion
Melting / freezing point
- Key result
- Melting / freezing pt.:
- < 400 °C
- Decomposition:
- yes
- Decomp. temp.:
- > 115 °C
- Sublimation:
- no
Applicant's summary and conclusion
- Conclusions:
- No meltimg point was observed up to 400°C
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