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 C) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
REFINED (E.R.) | 0.10 | 2 | 0.916 TO 0.923 | 1.4662 TO 1.4694 | 185 TO 190 | 115 TO 120 | 2.5 | 0.5 | 22 |
GRADE- I (E.R.) | 0.25 | 10 | 0.916 TO 0.923 | 1.4662 TO 1.4694 | 185 TO 190 | 115 TO 120 | 2.5 | 4.0 | 22 |
GRADE – II (E.R.) | 0.25 | 20 | 0.916 TO 0.923 | 1.4662 TO 1.4694 | 185 TO 190 | 115 TO 120 | 1.5 | 6.0 | 22 |
DESCRIPTION
- Sesame oil shall be obtained by a process of expression clean and sound Sesame (Til or gingelly) seeds (Sesamum indicum linn) belonging to the white varieties grown in Tripura, Assam and West-Bengal or by a process of solvent extraction** of good quality of sesame oil cake of the same variety or sound seeds. The oil shall be refined by neutralis- action with alkali and/or physical refining/or by miscella refining using permitted food grade solvents followed by bleaching with adsorbent earth or activated carbon and deo- dourisation 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 indicum linn) belonging to white varieties grown in Tripura, Assam and West Bengal.
- Sesame oil shall be obtained by a process of expressing clean and sound Sesame (Til or Gingelly) seeds (Sesamum indicum Linn.) belonging to white variety grown (Sesamum indicum Linn.) belonging to white variety grown
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 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 Adulterations Rules 1955.