|
GRADE DESIGNATION |
MOISTURE AND INSOLUBLE IMPURITIES PERCENT BY WEIGHT (NOT MORE THAN) |
SPECIFIC GRAVITY AT 30C/30C |
SAPONIFICATION VALUE |
IODINE VALUE METHOD |
UNSAPONIFIABLE MATTER PERCENT BY WEIGHT (MAX.) |
ACID VALUE (MAXIMUM) |
9,10-EPOXY AND 9-10-DIHYDROXY STEARIC ACIDS, PERCENT BY WT. (NOT
MORETHAN) |
FLASH POINT BY PENSKY MARTENS (CLOSED CUP) (METHOD IN 0C NOT LESS THAN)
(NOT MORE THAN) |
|
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
|
REFINED |
0.10 |
1.4500 TO 1.4600 |
180 TO 195 |
31 TO 45 |
2.5 |
0.5 |
3.0 |
250 |
|
DESCRIPTION |
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|
·
THE SAL SEED FAT
SHALL BE OBTAINED BY A PROCESS OF SOLVENT EXTRACTION OF CLEAN AND SOUND SEED
KERNALS OF SALTRESS (SHOREA ROBUSTA GAERTN. USING PERMITTED FOOD GRADE
SOLVENTS. THE OIL SHALL BE NEUTRALIZED WITH ALKALI, BLEACHED WITH BLEACHING
EARTH AND/OR ACTIVATED CARBON DE-ODORISED WITH STEAM. NO OTHER CHEMICAL
AGENTS SHALL BE USED. ALTERNATIVELY, DEACIDIFICATION, BLEACHING AND
DE-DOURISATION MAY BE DONE BY PHYSICAL MEANS. |
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|
GENERAL
REQUIREMENTS |
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|
· THE
FAT SHALL BE CLEAR ON MELTING AND · FREE
FROM TURBIDITY WHEN A FILTERED SAMPLE IS KEPT AT 400C FOR 24 HRS. THE
FAT SHALL HAVE AGREEABLE TASTE AND FLAVOUR AND FREE FROM ADULTERANTS, OTHER
FATS, RANCIDITY, SEDIMENTS, SUSPENDED AND FOREIGN MATTER, SEPARATED WATER AND
ADDED COLOURING OR FLAVOURING SUBSTANCES AND OBNOXIOUS ODOUR. THE OIL
MAY CONTAIN PERMITTED ANTI-OXIDANTS NOT EXCEEDING IN
CONCENTRATIONS SPECIFIED UNDER PREVENTION OF FOOD ADULTERATION RULES,
1955. |
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