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Physical & Chemical properties

Melting point / freezing point

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Description of key information

No freezing temperature could be determined, because the viscosity of test substance increases with decreasing temperature until the test substance is completely solid.
Pour point: -24 °C at ca. 1013 hPa

Key value for chemical safety assessment

Additional information

The melting point of the substance Fatty acids, C16-18 (even numbered) and C18-unsatd., branched and linear, di- and triesters with trimethylolpropane (former CAS 85005 -23 -8) was determined according to OECD guideline 102 / EU method A.1 using the method to determine freezing temperature.

Another determination of pour point according a company internal method (-24 °C) is supporting.