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The Plastic Materials and Articles in Contact with Food Regulations (Northern Ireland) 2008

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53.  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 residue681012141618others
GLC area (%)~16-98-1145-5212-158-108-121

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 point28 ± 2°C

Typical absorption spectrum (thickness of layer: d = 1 cm; Reference: water at 35°C)

Wavelength (nm)290310330350370390430470510
Transmittance (%)~2~15~37~64~80~88~95~97~98
At least 10% light transmittance at 310 nm

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