The Plastic Materials and Articles in Contact with Food (Scotland) Regulations 2009

4.  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 residue	6	8	10	12	14	16	18	others
GLC area (%)	1	6–9	8–11	45–52	12–15	8–10	8–12	1

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 point	28 ± 2°C

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

Wavelength (nm)	290	310	330	350	370	390	430	470	510
Transmittance (%)	2	15	37	64	80	88	95	97	98
At least 10% light transmittance at 310 nm