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)

Foots percent by volume (not more than)

Test for the presence of break

Test of lead

Flash point   by Pensky Martens (closed cup) method in C min.

1

2

3

4

5

6

7

8

9

10

11

12

13

REFINED

0.10

10

0.923 TO 0.926

1.4720 TO 1.4750

188 to 195

170

1.5

0.5

nil

To pass the test

To pass the test

Semi-refined

0.10

10

0.923 TO 0.928

1.4720 TO 1.4750

188 to 195

170

1.5

3.0

nil

Neg.

125

raw

0.25

35

0.923 TO 0.928

1.4720 TO 1.4750

188 to 195

170

1.5

4.0

1.0

Neg.

 

Description

  • Linseed oil shall be obtained by a process of expressing clean and sound (Linum usitatissimum) only. The refining of oil shall be done by neutralization with alkali and/or physical refining  and/or activated carbon. The oil may be treated with mineral acid before alkali refining. No other chemical agent shall be used. 
  • Linseed oil shall be obtained either by a process of expressing clean and sound linseed (Linum usitatissimum) or by a process of solvent extraction of sound linseed cake or linseed using permitted food grade solvents. The oil shall be neutralized  with alkali and/or physical refining and/or by miscella- refining bleached with bleaching earth and/or activated carbon. No other chemical shall be used.
  • Linseed oil shall be obtained by a process of expressing clean and sound linseed (Linum usitatissimum) only.

General Requirements 

  • The oil shall be clear and free from turbidity when filtered sample is kept at 300C for 24 hrs. It shall be free from rancidity, adulterants, sediments, suspended and other foreign matter or oils. It shall also be free from separated water and added colouring or flavouring substances. The oil may contain permitted antioxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955.
  • The oil shall be clear and free from rancidity, adulter- ants, sediments, suspended and other foreign matter or oil. It shall also be free from separated water and added colouring or flavouring substances. 
  • The oil shall be clear and free from rancidity, adulterants, sediments, suspended and other foreign matter or oils. It shall also be free from separated water and colouring or flavouring substances.