GRADE DESIGNATION | MOISTURE and insoluble impurities percent by weight (not more than) | Colour on Lovibond scale* in 1/4-inch cell expressed as Y ± 5 R (not deeper than) | Specific gravity at 30C/30C | Refractive Index at 40C | Saponification value | Iodine value method | Unsaponifiable matter percent by weight (not more than)
| Acid value (not more than) | Bellier’s Turbidity Temperature by Ever’s acetic acid method (not more than C) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
REFINED | 0.10 | 2 | 0.915 TO 0.920 | 1.4481 TO 1.4491 | 250 | 7.5 TO 10.0 | 0.5 | 0.5 | 13.0 |
GRADE- I | 0.25 | 4 | 0.915 TO 0.920 | 1.4481 TO 1.4491 | 250 | 7.5 TO 10.0 | 0.8 | 3.0 | 13.0 |
GRADE – II | 0.25 | 11 | 0.915 TO 0.920 | 1.4481 TO 1.4491 | 250 | 7.5 TO 10.0 | 0.8 | 6.0 | 13.0 |
Description
- Coconut oil shall be obtained either by a process of expression of good quality copra (Cocos nucifera), or by a process of solvent extraction** of good quality coconut cake or good quality copra (Cocos nucifera) using approved food grade solvents. The refining of the oil shall be done by neutralization with alkali and/or physical refining and/or miscella refining followed by bleaching with adsorbent earth And/or activated carbon and deodorization with Steam. No chemical agent shall be used.
- The oil shall be the product obtained by expression of good quality copra (Cocos nucifera only).
- The oil shall be the product obtained by expression of good quality copra (Cocos nucifera) only.
General requirements
- The oil shall have natural sweet taste. it shall be clear and free from turbidity when a filtered sample is kept for 24 hrs. at 300 C. The oil shall be free from rancidity, admixture or other oils or substances or adulterants. The oil shall be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added colouring and flavouring agents. The oil may contain permitted by antioxidants not in concentration as specified Under Prevention of Food Adulteration Rules, 1955.
- The oil shall have natural sweet taste and characteristic odour. It shall be clear and free from rancidity, admixture of any other oil, substances or adulterants. It shall also be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added colouring and flavouring agents. The oil may contain permitted antioxidants not exceeding in Concentra- tions as specified under Preven -tion of Food Adulteration Rules, 1955.
- The oil shall have natural sweet taste and characteristic odour. It shall be clear and free from rancidity, admixture of any other oil, substances or adulterants. It shall also be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added colouring and flavouring agents. The oil may contain permitted antioxidants not exceeding in Concentra- tions as specified under Preven -tion of Food Adulteration Rules, 1955.