Saponification [Oil]

Saponification is the reaction of a fat or oil with a strong alkali to form glycerol and soap. The theoretical amount of an alkali required is given by the Saponification Value of the oil or fat. This is defined as the number of milligrams of potassium hydroxide required to saponify one gram of oil or fat. From the Saponification Value may be calculated the Saponification Equivalent which is the number of grams of an oil or fat saponified by one gram equivalent of potassium hydroxide. Soap is the product formed when: Fatty acids are neutralised by alkalis and Neutral fats are saponified by strong alkalis.

Shelf-life

Shelf life specifies the period of time which a product can be stored, under specified conditions, and remain in optimum condition and suitable for consumption.

A product's shelf life or safe storage time of a product, is affected by a number of variables, including intrinsic parameters, such as pH and moisture content, and extrinsic parameters, such as environmental factors.

Use by date: product should be used/eaten by the date mentioned on the packaging (use by term is placed on highly perishable foods which may pose a health risk if they are used beyond that date). Equivalent to expiry date.

Best before date: it is more about quality than safety, beyond the date there might be deterioration in appearance and taste (Best before date is used on more stable products such as flours, FBF, etc.). Equivalent to BUBD (Best use before date) and Best until date.

Specifications [Food]

A specification is a written description of a commodity, and it includes the specific requirements that the vendor must follow to meet the buyer's contract for delivering commodities.

Specifications used by WFP are international specifications or national specifications both by the producing countries and in some cases from importing countries.

Starch

Starch is a polysaccharide (meaning "many sugars") made up of glucose units linked together to form long chains. The number of glucose molecules joined in a single starch molecule varies from five hundred to several hundred thousand, depending on the type of starch. Starch is the storage form of energy for plants.

Sulphur dioxide [Sugar]

Sulphur dioxide is used to clarify the juice, i.e. to force the impurities to settle down. Codex Alimentarius max are 15 - 20 ppm for white sugar and brown sugar respectively.