GRADE DESIGNATION

Free fatty acids (as Oleic acid) per cent maximum.

Unsaponifiable matter per cent Maximum.

Moisture percent maximum

Baudouin test (expressed in 1 cm. cell On Lovibond scale) Red UNITS MINIMUM

Melting point (by) Capillary slip method) degree Celsius

Butyro-Refractometer reading at 40-degree Celsius minimum.

1

2

3

4

5

6

7

STANDARD

0.25

2.0

0.25

2.0

31-41

48

 

General characteristics 

  • be the product obtained by process of modification including hydrogenating in any Form of refined edible vegetable oils@ specified in clause 2 of first schedule of the vegetable Oils Products (Standards of Quality;) Order, 1975 as amended from time to time.
  • be clean and transparent on melting, free from sediment, staleness or rancidity and pleasant to taste and smell.
  • be free from any colouring or flavoring* or any antioxidant, synergist, emulsifier or any other matter deleterious to health;
  • contain not less than 25 IU of synthetic vitamin ‘A’ per gram at the time of packing and shall show a positive test for Vitamin ‘A’
  • not contain any oil or fat of animal or mineral origin.