A-A-20091 Salad Oils, VegetableThis Commercial Item Description CID covers vegetable salad oils, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20091D

5.5  Type IV.  Type IV vegetable salad oil shall be refined, bleached, partially hydrogenated, and deodorized soybean oil.

5.6  Type V.  Type V vegetable salad oil shall be refined, bleached, and deodorized peanut oil.

5.7  Finished products.  All types of vegetable salad oils shall be clear and brilliant when held at 21.1o to 29.4oC (70o  to 85oF).  Heavy metal scavengers, antifoaming agents, and antioxidants can be added provided levels of use are in accordance with appropriate Food and Drug Administration regulations.

5.7.1  Consistency.  The vegetable salad oil shall have a light viscosity and shall not have a heavy oily mouth feel.

5.7.2  Flavor and odor.  The vegetable salad oil shall have a clean, fresh flavor and shall be free from rancid, beany, painty, sour, or other objectionable flavors or odors.

5.7.3  Foreign material.  All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.  The vegetable salad oils shall be free from foreign material, such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.

6.  ANALYTICAL REQUIREMENTS.

6.1  Analytical requirements.  The finished vegetable salad oils shall conform to the analytical requirements as specified in Table I.  Analyses shall be made in accordance with Methods of the American Oil Chemists Society (AOCS).

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