Registration Dossier

Diss Factsheets

Administrative data

Endpoint:
melting point/freezing point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
2021
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
guideline study without detailed documentation

Data source

Reference
Reference Type:
study report
Title:
Unnamed
Year:
2021
Report date:
2021

Materials and methods

Test guideline
Qualifier:
according to guideline
Guideline:
EU Method A.1 (Melting / Freezing Temperature)
Type of method:
differential scanning calorimetry

Test material

Constituent 1
Reference substance name:
RICE OLIGOPEPTIDE from controlled enzymatic hydrolysis of rice protein
IUPAC Name:
RICE OLIGOPEPTIDE from controlled enzymatic hydrolysis of rice protein
Test material form:
liquid

Results and discussion

Melting / freezing point
Key result
Melting / freezing pt.:
ca. -3 °C

Applicant's summary and conclusion

Conclusions:
Freezing point is -3°C.