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.