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| Food for Progress | |
| Commodity Fact Sheet | |
| Vegetable Oil |
The vegetable oil shall be clear and brilliant when held at 70 degrees to 85 degrees Fahrenheit. The vegetable oil shall be free from sediment, such as metal, wood, dirt, glass, paint,insects, insects parts, or any other foreign material. The vegetable oil shall have a bland odor and flavor and shall be free from beanie, rancid, painty, musty, metallic, fishy, putrid, or any other undesirable odor and/or flavor. The vegetable oil shall have a light viscosity shall and not have a heavy oily mouth feel.
The vegetable 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 | 2.0 red 20.0 yellow |
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| Moisture and Volatile Matter (percent by weight) |
0.06 | |
| Insoluble Impurities | NONE | |
| Free Fatty Acids as oleic, (percent) by weight, 1/ 2/ |
0.05 | |
| Peroxide Value (meg/kg), 1/ | 1.0 | |
| Stability, Active Oxygen Method (AOM), 1/ |
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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