SCHEDULE 4OVERALL AND SPECIFIC MIGRATION TESTING USING FOOD SIMULANTS

PART IIFood Simulants to be used in Migration Testing

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—

  • Iodine value (Wijs) = 120 to 145

  • Refractive index at 20°C = 1.474 to 1.476

  • Saponification number = 188 to 193

  • Relative density at 20°C = 0.918 to 0.925

  • Unsaponifiable matter = 0.5% to 1.5%; and

c

a synthetic mixture of triglycerides the composition of which is as follows—

i

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

ii

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

iii

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