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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 | |||||||||