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.) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
REFINED | 0.10 | 20 no dominant green colour) | 0.910 TO 0.920 | 1.4600 TO 1.4700 | 180 TO 195 | 90 TO 105 | 3.5 | 0.5 | 250 |
Description
- Rice bran oil shall be obtained from the rice bran layer around the endosperm of rice, removed during the process of rice-milling from paddy of Oryza sativa linn family Gramineae by a process of solvent extraction** using permitted food grade solvent. The oil shall be deacidified with alkali and/or physical refining and/or by miscella refining using permitted food grade solvents followed by bleaching with bleaching earth and/or activated carbon and deodorized with steam. No other chemical agent except the salts of citric and phosphoric acid shall be used.
General requirement
- The oil shall be clear and free from turbidity when a filtered sample is kept at 35 C for 24 hrs. The oil shall also be free from rancidity, adulterants, sediments, foreign matter, mineral oil and other oils, suspended matter, separated water and added colouring and flavouring substances. The oil may contain permitted antioxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955.