Definition | Sodium, potassium and calcium salts of fatty acids occurring in food oils and fats, these salts being obtained either from edible fats and oils or from distilled food fatty acids |
Assay | Content on the anhydrous basis not less than 95 % |
Description | White or creamy white light powders, flakes or semi-solids |
Identification | |
A.Solubility | Sodium and potassium salts: soluble in water and ethanol calcium salts: |
insoluble in water, ethanol and ether |
B.Positive tests for cations and for fatty acids | |
Purity | |
Sodium | Not less than 9 % and not more than 14 % expressed as Na2O |
Potassium | Not less than 13 % and not more than 21,5 % expressed as K2O |
Calcium | Not less than 8,5 % and not more than 13 % expressed as CaO |
Unsaponifiable matter | Not more than 2 % |
Free fatty acids | Not more than 3 % estimated as oleic acid |
Arsenic | Not more than 3 mg/kg |
Lead | Not more than 5 mg/kg |
Mercury | Not more than 1 mg/kg |
Cadmium | Not more than 1 mg/kg |
Heavy metals (as Pb) | Not more than 10 mg/kg |
Free alkali | Not more than 0,1 % expressed as NaOH |
Matter insoluble in alcohol | Not more than 0,2 % (sodium and potassium salts only) |