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Physical & Chemical properties

Endpoint summary

Administrative data

Description of key information

Based on its physical chemical properties, Ginger Hot Flavor CO2-to extract, does not need to be classified as hazardous according to the criteria of Regulation 1272/2008/EC (CLP).

The substance is a clear brown viscous oily extract (liquid) with a pungent smell at room temperature.

The substance has no melting point. There is a glass transition temperature at -39.1 ºC.

The substance decomposes or reacts at temperature >150ºC.

The substance has a relative density of 1.0449 at 20ºC.

The initial vapour pressure of the substance is 5.66*10^-6 Pa @ 25 °C. The vapour pressure of the constituents ranges from  6.3*10^-9 - 0.00003420 Pa (QSAR).

The log Kow of the constituents of Ginger oil - Hot flavour extract ranges from 2.72 - 5.31 (QSAR).

The range of water solubilities of the known constituents of Ginger oil - Hot flavour extract was estimated to be 0.25 - 1136.4 mg/L @ 25ºC (QSAR).

The substance has no flash-point below the temperature at which reaction and/or degradation of the test item occurred.

The auto-ignition temperature of the substance is 350°C at an atmospheric pressure of 977 hPa.

Additional information