| 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) |
