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EC number: 305-748-4 | CAS number: 95009-22-6
Vapour pressure
Administrative data
Link to relevant study record(s)
Description of key information
The objective of this study is to assess the vapour pressure of the test substance, Cocoa Powder.
An attempt was made to determine vapour pressure experimentally. During testing, it was found that the most volatile component of the test substance was water. Also the dried test substance is hygroscopic. These two factors make it not possible to determine a meaningful vapour pressure result using the Knudsen cell effusion method. Therefore, the vapour pressure of cocoa powder was estimated by calculation on the basis of known vapour pressures of the identified components. The vapour pressure of cocoa powder, determined by calculation was estimated to be in the range: 2.10-2.33E+03Pa @ 25 °C.
Key value for chemical safety assessment
Additional information
Based on the results of the vapour pressure study for the Cocoa Powder (22-24% Lipid) (Smithers Viscient study 3200113) it was found that the most volatile component of the test substance was water. Also the dried test substance is hygroscopic. These two factors make it not possible to determine a meaningful vapour pressure result using the Knudsen cell effusion method. On the basis of this results from the VP testing on the first ( Higher lipid) cocoa powder, VP was not attempted for the lower lipid cocoa powder. Report is appended for reference. [please see attachment below]
Due to water being the most volatile component of the test substance and the dried test substance being hygroscopic, it was not possible to determine a meaningful measurement of vapour pressure using the Knudsen cell effusion method for the Low fat (10 -12%) cocoa powder either.
Determination of vapour pressure was attempted using Regulation 440/2008/EEC test method A4, however no measurement was possible due to the hygroscopic nature of cocoa powders and the most volatile component present being water.
Therefore, vapour pressure was estimated for commercial cocoa powders (covering a lipid content range from ca 11-22%) by calculation on the basis of known vapour pressures of the identified components. The calculations at the lower and the higher ends of the lipid content range expected for commercial cocoa powders are provided in Tables 6 and 7 of CSR (pg.12 -14).
The estimated vapour pressure range for cocoa powder as determined by calculation is 2.10-2.33E+03Pa @ 25 °C. The vapour pressure is dominated by contributions from water and acetic acid.
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