Short Chain Fructo Oligosaccharides

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

May 2018

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Version / remarks:

2008

Deviations:

no

Qualifier:

equivalent or similar to guideline

Guideline:

OECD Guideline 103 (Boiling Point)

Deviations:

no

GLP compliance:

no

Other quality assurance:

ISO/IEC 17025 (General requirements for the competence of testing and calibration laboratories)

Type of method:

method according to Siwoloboff

Specific details on test material used for the study:

Identification: Short-chain fructo-oligosaccharides
EC No. :908-300-1
Appearance: Slightly yellow powder

COMPOSITION:
Total FOS:96% expressed as dry matter
1-Kestose (GF2): 37.1% expressed as dry matter
Nystose (GF3): 50.5% expressed as dry matter
1F-Fructofuranosylnystose (GF4): 12.4% expressed as dry matter
Other components:Glucose +Fructose + Saccharose : 4% expressed as dry matter

Key result

Atm. press.:

ca. 979 hPa

Decomposition:

yes

Decomp. temp.:

>= 160 °C

Remarks on result:

not determinable

During the melting point measurement, the test item began to decompose above its melting point, i.e. above 160°C. Though no boiling could be observed.

Since a degradation of the test item was observed during the melting point study, the boiling point study does not need to be conducted.

Conclusions:

A degradation of the test item was observed during the melting point study, the boiling point is therefore not determinable.

Executive summary:

The boiling point of the test item was investigated in a study performed in accordance with EC A.2 method and OECD Guideline No. 103, using the Siwoloboff method. During the melting point measurement, the test item began to decompose above its melting point, i.e. above 160°C. The boiling point is therefore not determinable.

Description of key information

The boiling point of the test item was investigated in a study performed in accordance with EC A.2 method and OECD Guideline No. 103, using the Siwoloboff method. The test item had no measurable boiling temperature since boiling of the test item was not observed below the temperature at which decomposition started.

Additional information

The boiling point was investigated in a study performed in accordance with standard methods, without deviations. The study is considered as reliable (Klimisch 1) and is selected as a key study for the endpoint.