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 (max.) | Acid value (maximum) | Flash point in 0C by Pensky Martens (closed cup) method (Min.) | Cloud point in 0C (not less than) | Linolenic acid (18:3) percent by weight, not more than | Trans-fatty Acid Percent by weight, not more than |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 |
RBHWD | 0.10 | 6 (shall not have a predominantly green colour | 0.917 TO 0.921 | 1.4630 TO 1.4670 | 190 TO 202 | 107 TO 120 | 1.2 | 0.5 | 250 | 10 | 3 | 10 |
Description
- Soyabean oil shall be obtained either by a process of expression or solvent extraction*** of sound and clean matured soyabeans from the plant Glycine Max (L) Merrill Syn. Glycine Soja Sieb and Zucc fam. Leguminosae or by solvent and Zucc fam. Leguminosae or by solvent Cake. The oil shall be neutralized with alkali, bleached with bleaching earth and/or activated carbon, mildly hydrogenated using the nickel catalyst, reducing the Iodine value to the required level and then be winterized, the solid components that separate out are filtered through a filter press and the filtered oil is deodorized by steam.
General Requirements
The oil shall be cleaned and free from turbidity when a filtered sample is kept at 30C for 24 hours. The oil shall be free from rancidity, adulterants, suspended or other foreign matter, other oils, mineral oil, sediments, separated water added colouring and flavouring substances and obnoxious odour. The oil may contain permitted anti-oxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955.