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 (not more than)

Acid value (not more   than)

Bellier’s   Turbidity Temperature by Ever’s acetic acid method (not more than 0C)

1

2

3

4

5

6

7

8

9

10

REFINED

0.10

2

0.915 TO 0.919

1.4646 TO 1.4665

188 TO 193

105 TO 115

1.5

0.5

22

GRADE- I

0.25

10

0.915 TO 0.919

1.4646 TO 1.4665

188 TO 193

105 TO 115

1.5

4.0

22

GRADE – II

0.25

20

0.915 TO 0.919

1.4646 TO 1.4665

188 TO 193

105 TO 115

1.5

6.0

22

DESCRIPTION

  • Sesame oil shall be obtained by a process of expression of clean and sound Sesame (Til or gingelly) seeds (Sesamum Orientale) belonging to black, brown or white varieties or mixture thereof or by a process of solvent extraction** of good quality of sesame oil cake or sound seeds. The oil shall  be refined by neutralization with alkali and/or-physical  refining or by miscella refining using permitted food  grade solvents followed by bleaching with adsorbent earth and/or activated carbon and deodorization with steam. No other chemical agent shall be used. 
  • Sesame oil shall be obtained by a process of expressing clean and sound Sesame (Til or Gingelly) seeds (Sesamum Orientale) belonging to black, brown or white varieties or mixtures thereof Sesame oil shall be obtained by a process of expressing  clean and sound Sesame (Til or Gingelly) seeds (Sesamum Orientale) belonging to black, brown or  white varieties or mixtures thereof.

GENERAL REQUIREMENTS 

  • The oil shall have natural characteristic sweet smell and acceptable taste. It shall be clear and free from rancidity, obnoxious odour, added colouring matter and flavouring agents. The oil shall also be free from admixture of any other oil, substances, adulterants, mineral oil, sediments and suspended matter. The oil may contain permitted antioxidant not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955. 
  • The oil shall have natural characteristic sweet smell and acceptable taste. It shall be clear and free from rancidity, obnoxious odour, added colouring matter and flavouring agents. The oil shall also be free from admixture of any other oil, substances, adulterants, mineral oil, sediments and suspended matter. The oil may contain permitted anti-oxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules 1955. 
  • The oil shall have natrual characteristic sweet smell and acceptable taste. It shall be clear and free from rancidity, obnoxious odour, added colouring matter and flavouring agents. The oil shall also be free from admixture of any other oil, substances, adulterants, mineral oil, sediments and suspended matter. The oil may contain permitted anti- oxidants not exceeding in concentration as specified under Prevention of Food Adulterations Rules 1955.