Registration Dossier
Registration Dossier
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EC number: 611-696-6 | CAS number: 58543-16-1
Melting point / freezing point
Administrative data
Link to relevant study record(s)
- Endpoint:
- melting point/freezing point
- Type of information:
- experimental study
- Adequacy of study:
- key study
- Reliability:
- 1 (reliable without restriction)
- Qualifier:
- according to guideline
- Guideline:
- OECD Guideline 102 (Melting point / Melting Range)
- GLP compliance:
- yes
- Type of method:
- differential scanning calorimetry
- Key result
- Decomposition:
- yes
- Decomp. temp.:
- > 175 °C
- Remarks on result:
- other: differential scanning calorimetry (DSC) reaction and/or decomposition of the test item was observed starting at 175°C
- Conclusions:
- The melting and boiling temperature of Truvia ® Stevia RA95 were tested by DSC.
Reaction and/or decomposition of the test item was observed during DSC experiments starting at 175°C. Melting and/or boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on these observations, no melting and/or boiling temperature could be attributed to the test item.
Reference
Description of key information
Key value for chemical safety assessment
Additional information
According to the experimental study for actual test item, reaction and/or decomposition of the test item was observed during DSC experiments starting at 175°C. Melting and/or boiling of the test item was not observed below the temperature at which reaction and/or decomposition started. Based on these observations, no melting and/or boiling temperature could be attributed to the test item.
According to the publication from PubChem (HMDB), melting point = 242-244°C.
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