Paragraph 4
The fatty food simulants referred to in the Table are —
(a)
corn oil with standardised specifications;
(b)
sunflower oil, the characteristics of which are —
(i)
Iodine value (Wijs) = 120 to 145
(ii)
Refractive index at 20°C = 1.474 to 1.476
(iii)
Saponification number = 188 to 193
(iv)
Relative density at 20°C = 0.918 to 0.925
(v)
Unsaponifiable matter = 0.5% to 1.5%.
(c)
a synthetic mixture of triglycerides the composition of which is as set out in the following tables:
Fatty acid distribution
| No of C-atoms in fatty acid residue | 6 | 8 | 10 | 12 | 14 | 16 | 18 | Others |
|---|---|---|---|---|---|---|---|---|
| GLC area (%) | ~1 | 6-9 | 8-11 | 45-52 | 12-15 | 8-10 | 8-12 | 1 |
Purity
| Content of monoglycerides (enzymatically) | ≤0.2% |
| Content of diglycerides (enzymatically) | ≤2.0% |
| Unsaponifiable matter | ≤0.2% |
| Iodine value (Wijs) | ≤0.1% |
| Acid value | <0.1% |
| Water content (K Fischer) | ≤0.1% |
| Melting point | 28 ± 2°C |
Typical absorption spectrum (thickness of layer: d = 1 cm; Reference: water at 35°C)
| Wavelength (nm) | 290 | 310 | 330 | 350 | 370 | 390 | 430 | 470 | 510 |
| Transmittance (%) | ~2 | ~15 | ~37 | ~64 | ~80 | ~88 | ~95 | ~97 | ~98 |
| At least 10% light transmittance at 310 nm (cell of 1 cm, reference: water at 35°C) | |||||||||