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) | BELLIER’S TURBIDITY TEMP. (BY EVER’S ACETIC ACID METHOD) IN C 10 (not more than) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
REFINED | 0.10 | 2.5 | 0.915 TO 0.920 | 1.4674 TO 1.4689 | 189 TO 195 | 138 TO 148 | 1.0 | 0.5 | 16 |
GRADE – I | 0.25 | 15 | 0.915 TO 0.920 | 1.4674 TO 1.4689 | 189 TO 195 | 138 TO 148 | 1.0 | 2.0 | 16 |
GRADE – II | 0.25 | 15 | 0.915 TO 0.920 | 1.4674 TO 1.4689 | 189 TO 195 | 138 TO 148 | 1.0 | 6.0 | 16 |
Description
- Safflower seed oil shall be obtained either by a process of expression of clear and sound seeds of safflower (Carthamus tinc torious) or by a process of solvent extraction** of good quality of safflower seed oil cake or clean and sound seeds of safflower seed (Carthamus tinctorious). The oil shall be deacidified with alkali and/or physical refining and/or 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 shall be used. Safflower seed oil shall be obtained by a process of expressing clean and sound seed of Safflower (Carthamus tinctorius) ONLY.
- Safflower seed oil shall be obtained by a process of expressing clean and sound seeds of Safflower (Carthamus tinctorius) only
General requirements
The oil shall be clean and free from turbidity when a filtered sample is kept for 24 hrs. at 300C. The oil shall be free from rancidity, admixture of other oils or substances. The oil shall also be free from mineral oil, sedi- ments, suspended matter, separated water, obnoxious odour, added colouring and flavouring substances. The oil may contain permitted anti-oxidant not exceeding in concentration as specified under prevention of Food Adulteration Rules, 1955.
- The oil shall have characteristic odour and taste. The oil shall be clear and free from rancidity, admixture of other oils or substances, The oil shall also be free from mineral oil, sediments suspended matter, separated water, obnoxious odour added colouring and flavouring substances. The oil may contain permitted antioxidants not exceeding in Concentra-tion as specified under Prevention of Food Adulteration Rules, 1955. The oil shall have characteristics odour and taste. The oil shall be clear and free from rancidity, admixture of other oils or substances. The oil shall also be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added flavouring
colouring and substances. The oil may contain permitted antioxidants not exceeding in Concentra tion as specified Prevention of Food Adulteration Rules, 1955