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Note for Guidance for Food Contact Materials
Page 73 of 126
2.1 physical
properties
2.1.1
melting point (C):
2.1.2
boiling point (C):
2.1.3
decomposition temperature (C):
2.1.4 solubility
(g/l):
2.1.5
octanol/water partition (log Po/w):
2.1.6
other information related to
lipophilicity:
2.2 chemical
properties
2.2.1 nature:
2.2.2 reactivity:
2.2.3 stability:
2.2.4 hydrolysis:
2.2.5 intentional
decomposition/
transformation:
2.2.6 unintentional
decomposition/
transformation product(s):
2.2.7
interaction with food substances:
2.2.8 other
information:

3.
INTENDED APPLICATION OF SUBSTANCE
3.1
food contact material:
3.2 technological
function:
3.3
maximum process temperature (C):
3.4 maximum
percentage in
formulation:
3.5
conditions of contact in practice:
3.5.1 contact
food:
3.5.2 time
and
temperature:
3.5.3
surface to volume ratio:
3.5.4 other
information:
3.6
treatment of food contact material
prior to use:
3.7 other
uses:
3.8 other
information:

4. AUTHORISATION
OF
SUBSTANCE
4.1
EU countries
4.1.1 in
Member
States:
4.1.2
notified as "new substance" in the
context of 6th Amendment of
Directive 67/548/EEC
4.1.3 other
information:
4.2 non-EU
countries
4.2.1 in
USA: