The Plastic Materials and Articles in Contact with Food Regulations (Northern Ireland) 2009 No. 56

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.