| Definition | Magnesium salts of fatty acids occurring in foods 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 | Insoluble in water, partially soluble in ethanol and ether |
B.Positive tests for magnesium and for fatty acids | |
| Purity | |
| Magnesium | Not less than 6,5 % and not more than 11 % expressed as MgO |
| Free alkali | Not more than 0,1 % expressed as MgO |
| 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 |
