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

Insoluble in water, partially soluble in ethanol and ether

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