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 | B.R. Reading at 40 degree centigrad e | Refractive Index at 40oC | Saponif ication value | Iodine value (Wij’s method) | Unsapo ni- Fiable matter, percent by weight (max.) | Acid value (max.) | Cloud point in (oC) (not more than) | Flash point by Pensky Marten (closed cup) method on oC for solvent extracted oil(not less than) | Free Fatty Acids % as Oleic acid (max. ) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
Raw Grade | 0.25 | – | 43.70 to 52.50 | 1.4550- 1.4610 | 195- 205 | 50-62 | 1.2 | 6.0 | – | 250 | 3.0 |
Refined Grade | 0.10 | 3.0 | 43.70 to 52.50 | 1.4550- 1.4610 | 195- 205 | 50-62 | 1.0 | 0.5 | 18.0 | 250 | 0.25 |
Description
- Palm lein shall be the liquid fraction obtained by fractionation of Palm oil derived from the fleshy mesocarp of the fruit oil palm (Elaeis guineansis) tree by the method of expression or solvent extraction. The Palm olein Raw Grade is suitable for making Vanaspati, bakery shortening, margarine and refined Palm lein only and not for direct edible purposes. The Palm olein Refined grade is suitable for direct edible purposes.
General Requirement
- Palmolein shall be clear and free from turbidity and sedimentation when a filtered sample is kept at 40oC for 24 hours. Palmolein 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. Palmolein 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. If the Palmolein is obtained from solvent extracted Palm oil, it shall be refined before it is supplied for human consumption and Hexane should not be more than 5.0 ppm.”