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Colloidal Oatmeal
» Colloidal Oatmeal is the powder resulting from the grinding and further processing of whole oat grain meeting U.S. Standards for Number 1 or Number 2 oats (7 CFR 810.1001).
Packaging and storage
Preserve in well-closed containers.
Identification
A:
Prepare a smooth mixture of 10 g of Colloidal Oatmeal and 100 mL of warm water. After stirring for 10 minutes, the resulting slurry has a characteristic slippery feel and shows the development of slimy, viscous strands.
B:
A water slurry is colored reddish violet to deep blue by iodine TS.
Viscosity
Sample preparation
Transfer 25 g of Colloidal Oatmeal in small portions, with stirring at 1000 rpm over a 1 minute period, to 500 mL of water contained in a beaker, maintained at 45
Apparatus
Equip a suitable rotational viscosimeter with a spindle having a cylinder 1.88 cm in diameter and 6.25 cm high attached to a shaft 0.32 cm in diameter, the distance from the top of the cylinder to the lower tip of the shaft being 0.75 cm, and the immersion depth being 8.15 cm (No. 1 spindle).
Procedure
Determine and record the viscosity of the suspension, with the spindle rotating at 60 rpm. Convert to centipoise by multiplying the reading by the constant for the viscosimeter spindle and speed employed. The average of three viscosities obtained is greater than 1 and less than 100 centipoises.
Microbial enumeration tests
Loss on drying
Particle size
Total ash
Fat content
Dry about 4 g, accurately weighed, in vacuum at 100
Nitrogen content, Method I
Auxiliary Information
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USP32NF27 Page 2024
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