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| Food for Progress | |
| Commodity Fact Sheet | |
| Corn Oil |
Corn oil shall be clear and brilliant when held at 70 degrees to 85 degree Fahrenheit. The oil shall be free from sediment, such as metal, wood, dirt, glass, paint, insects, insect parts, or any other foreign material. The oil shall have a bland odor and flavor and shall be free from beany, rancid, painty, musty, metallic, fishy, putrid, or any other undesirable odor and/or flavor. The oil shall have a light viscosity shall and not have a heavy oily mouth feel. The oil must be fortified with vitamin A (retinol palmitate) at the rate of 60-75 IU/g.
ANALYTICAL REQUIREMENTS
Bleached, Deodorized, Refined and Winterized
| Item | Minimum | Maximum |
| Color Lovibond Scale | 2 red 20 yellow |
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| Moisture and Volatile Matter (percent by weight) |
0.6% | |
| Insoluble Impurities | NONE | NONE |
| Free Fatty Acids as oleic, (percent) by weight, 1/ 2/ |
0.05% | |
| Peroxide Value (meg/kg), 1/ | 1.0 | |
| Stability, Activity Oxygen Method (AOM) | 12 hours |
1/
Determination shall be made within seven days after packaging.
2/ Maximum of 0.06 percent free fatty acid will be
acceptable if propyl gallate is
added as an antioxidant.
PACKAGING
The vegetable oil shall be packaged in four-liter steel cans, twenty-liter steel pails, or 208-liter steel drums.
Source: USDA:FSA:PDD:EOB March, 2002 (Contact 202-690-3565)
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