MIL-DTL-43377E
3.1.3. Corn oil. The corn oil shall have a clean, bland flavor and shall have been bleached,
winterized, and deodorized. The oil shall be stabilized with antioxidants (active ingredients)
BHA, BHT, TBHQ, propylgallate, and citric acid) which comply with Food Chemicals Codex
and in amounts which comply with FDA regulations. In addition, the corn oil shall meet the
following requirements:
a. Fat stability, Active Oxygen Method (AOM), not less than 25 hours
b. Free fatty acid (as oleic), not more than 0.10 percent
c. Peroxide value not more than 1.0 milliequivalent per kilogram, determined 14
days after deodorization.
3.1.4 Salt. Salt shall be non-iodized, white, refined sodium chloride with or without anti-caking
agents. The salt shall comply with the Food Chemicals Codex.
3.1.5 Color, yellow. Yellow coloring, when used, shall be U.S. Food and Drug Administration
(FDA) approved natural color or a certified FD&C dye.
3.1.6 Nitrogen gas. The nitrogen packaging gas shall be of Food Grade quality and may consist
of pure nitrogen gas or a mixture of nitrogen and approximately 10 percent carbon dioxide plus
other inert gases in the atmosphere, but shall contain no more than 0.05 percent of oxygen.
3.1.7 Water. Water used for formulation and washing shall conform to the National Primary
Drinking Water Regulations.
3.2 Preparation and further processing. Processing shall be on a continuous basis.
3.2.1 Preparation of nonfat dry milk. When nonfat dry milk is used in lieu of concentrated skim
milk, the nonfat dry milk shall be reconstituted to yield a concentrated skim milk solution with
not less than 30 percent total solids content.
3.2.2 Preparation of the egg mix. The egg mix shall be formulated and prepared as follows:
a. A total solids content test shall be performed on every lot of liquid whole eggs and
concentrated skim milk (see 4.3.2).
b. The total solids content test results shall be used to calculate the percentage of egg and milk
solids to be used in the formulation of the liquid slurry.
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