Definition Quality | |||||||||||
Grade Designation | Moisture and insoluble impurities percent by weight (max.) | Colour on Lovibond scale in 1/2 “ cell expressed as( Y+5R) not deeper than | Specific gravity at 30oC/ 30oC | Refractive Index at 50oC | Saponif ication value | Iodine value (Wij’s method) | Unsapo ni- Fiable matter percent by weight (max.) | Acid value (max.) | Meltin g point in (oC) (not more than) | Flash point by Pensky Marten (closed cup) method on oC for solvent extracted oil(not less than) | Pero xide value Mili- equiv alent per kg (max. ) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
Grade-I | 0.10 | 20.0 | 0.900- 0.912 | 1.4491- 1.4552 | 195- 205 | 45.0-56.0 | 1.2 | 1.0 | 37.0 | 250 | 10.0 |
Grade-II | 0.20 | 20.0 | 0.900- 0.912 | 1.4491- 1.4552 | 195- 205 | 45.0-56.0 | 1.2 | 10.0 | 37.0 | 250 | 10.0 |
Description
- Palm Oil (Grade-I) shall be obtained from clean, fresh, fleshy mesocarp of Elaeis Guineensis indigenously produced and includes edible red Palm oil and edible bleached Palm oil by the method of expression. The Palm oil Grade-I is suitable for edible purposes. Grade-II is suitable for making Vanaspati, Margarine, refined oil and confectionary industry etc. and shall be obtained by the method of expression or solvent extraction.
General Requirement
The oil shall be clear and free from turbidity and sedimentation when a filtered sample is kept at 50oC for 24 hours. The oil shall be free from rancidity, adulterants, foreign substances, mineral oils or animal originated oil or fat or any other matter injurious to health, sediments, suspended matter, separated water and added colouring and flavouring substances and obnoxious odour. The oil may contain permitted additives not exceeding in concentration as specified under the Prevention of Food Adulteration Rules, 1955. It shall have acceptable taste and odour