SCHEDULE 3 Overall and Specific Migration Testing Using Food Simulants

PART 2 Food Simulants to be used in Migration Testing
3 The characteristics of rectified olive oil referred to in the Table are —
(a) Iodine value (Wijs) = 80 to 88;
(b) Refractive index at 25°C = 1.4665 to 1.4679;
(c) Acidity (expressed as % of oleic acid) = 0.5% maximum;
(d) Peroxide number (expressed as oxygen milli-equivalents per kg of oil) = 10 maximum.