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.