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. | Saponify 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 |
Refined. | 0.10 | 5.0 | 0.890- 0.912 | 1.4491- 1.4552 | 195- 205 | 45-56 | 1.2 | 0.5 | 37.0 | 250 | 10.0 |
Description
- Palm Oil shall be obtained from clean, fresh, fleshy pericarp immediately after harvesting of Elaeis Guineensis by the method of expression or solvent extraction. The oil shall be refined by neutralization with alkali and/or by physical refining, and/or by miscellany refining using permitted food-grade solvents followed by bleaching with absorbent – bleaching earth or activated carbon and deodorized with steam. No other chemical agent shall be used.
General Requirement
The oil shall be clear and free from turbidity when a filtered sample is kept at 50oC for 24 hours. The oil shall be free from rancidity, adulterants, foreign substances, other oils or animal originated oil or fat or any other matter injurious to health, sediments, suspended matter, mineral oil, separated water and added colouring and flavoring 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.