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

TABLE I. Analytical data (continued)

Types

Requirements I and II III IV V

Stability, Oil Stability Index at 1100C (OSI), minimum 1/

5 hours

8 hours

5 hours

Linolenic acid (percent by weight), maximum 3/

1.5

3.5

Iodine value

105-120

Insoluble impurities, maximum

None

AOCS Cold Test (5.5 hours minimum)

Pass 4/

Pass

Moisture and volatile matter

(percent by weight), maximum

0.06

1/ Determination shall be made within seven days after packaging. Samples submitted for testing shall be in a completely filled container.

2/ Maximum of 0.06 percent free fatty acid will be acceptable if propyl gallate is added as an antioxidant.

3/ Determined by gas chromatography of methyl esters of fatty acids.

4/ Cold test is not required for peanut oil or soybean oils.

6.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, the following procedures will be followed. Analytical testing shall be performed on a composite sample. The composite sample shall be 454 grams (1 pound) and prepared from subsamples drawn from randomly selected containers. The number of subsamples used to create the composite shall be based on USDA procedures.

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be in accordance with the following methods from the Official Methods of the AOCS.