SCHEDULE 3Overall and Specific Migration Testing Using Food Simulants

PART 2Food 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.