Grade designation | Moisture percent by by weight | Fat percent weight percent by weight (Not more than) | Unsaponifiable matter | ACID VALUE of extracted fat (Not more than) |
1 | 2 | 3 | 4 | 5 |
Medium fat | 16.0 to 36.0 | 16.0 to 36.0 | 1.5 | 0.50 |
Low Fat | 36.1 to 56.0 | 40.0 to 60.0 | 1.5 | 0.50 |
Description
- It shall be the product in the form of an emulsion of an aqueous phase and vegetable fat phase consisting of a mixture of any two or more of hydrogenated refined vegetable oils or interesterified fat produced to the desired consistency similar to butter. The vegetable oils used in the preparation shall conform to the quality requirements stipulated under the Prevention of Food Adulteration Rules, 1955.
- It shall be the product in the form of an emulsion of an aqueous phase and vegetable fat phase consisting of a mixture of any two one or more of hydrogenated, hydrogenated refined vegetable oils or interesterified fat produced to the desired consistency similar to butter. The vegetable oils used in the preparation shall conform to the quality requirements stipulated under the prevention of Food Adulteration Rules 1955.