Registration Dossier

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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

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