sucrose laurate

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Data waiving:

study technically not feasible

Justification for data waiving:

the study does not need to be conducted because the substance is a solid which decomposes before boiling

Description of key information

JUSTIFICATION FOR DATA WAIVING

Per Column 2 of annex VII, Section 7.3 this test is not required “for substances which decompose before boiling (e.g. auto-oxidation, rearrangement, degradation, decomposition, etc.).”  LMD is predicted to decompose before boiling for a number of reasons.  First, we can compare the substance to a traditional vegetable oil.  Fats and oils do not boil.  Instead, they undergo decomposition at a temperature known as the “smoke point.”   The smoke point can very significantly, depending on impurities, free fatty acid content, and other factors. The smoke points for coconut oil (about 50% C-12) is 177 ºC, according to http://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points#.VLVKuHvCeM4. LMD is therefore predicted to undergo decomposition at temperatures similar to that of coconut oil.

Second, we can compare the substance to normal sucrose. Sucrose is a solid at room temperature, and its melting point is commonly reported to be approximately 186 ºC.  However sucrose actually undergoes significant decomposition concurrent with melting.  It’s not clear whether the fatty acyl groups of LMD would make the sucrose moiety any more or less likely to decompose.  However, given that both sucrose and simple fatty triglycerides are known to undergo decomposition before boiling (or even melting), it’s reasonable to conclude that the sucrose laurate substance is similarly prone to decomposition before boiling.