Grade designation | Moisture percent by by weight | Fat percent by weight | Unsaponifiable matter percent by Weigh (More than) | ACID VALUE of extracted fat (Not more than) |
1 | 2 | 3 | 4 | 5 |
Medium fat | 16.0 to 36.0 | 60.1 to 80.0 | 1.0 | 0.50 |
Low Fat | 36.1 to 56.0 | 40.0 to 60.0 | 1.0 | 0.50 |
Description
- It shall be the product in the form of an emulsion of an aqueous phase and mixed fat phase consisting of milk fat with any one or more of hydrogenated, un hydrogenated refined edible vegetable oils or interesterified fats used in the preparation shall conform to the quality requirements stipulated for ‘ghee’ and vegetable oils respectively under the Prevention of Food Adulteration Rules, 1955.
- It shall be the product in the form of an emulsion of an aqueous phase and mixed fat phase consisting of milk fat with any one or more of hydrogenated, hydrogenated refined edible vegetable oils or interest reified fat. The milk-fat and the vegetable oils fats used in the preparation shall conform to the quality requirements stipulated for ‘ghee’ and vegetable oils respectively under the Prevention of Food Adulteration Rules, 1955