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