The Edible Oils Grading and Marking Rules, 1939 and the Castor Oil Grading and Marking Rules, 1949, are hereby rescinded without affecting the previous operation of the said rules or anything duly done or suffered thereunder.
Note :- Each label shall have printed thereon a serial number along with a letter or letters denoting the series e.g. A. 004378.
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SCHEDULE-I (See Rules 3 and 4) Agmark grade designation and definition of quality for Mustard Oil Definition of Quality Grade Designation Moisture and Colour on Specific gravity Refractive Saponification Iodine Value insoluble Lovibond at 300C/300C Index at 400C value (wij's method) impurities scale* in 1/4" percent by cell weight (not expressed as more than) Y + 5R (not deeper than) 1 2 3 4 5 6 7 Refined 0.10 15 0.907 to 0.910 1.4646 to 1.4662 169 to 177 98 to 110 Grade-I 0.25 50 0.907 to 0.910 1.4646 to 1.4662 169 to 177 98 to 110 Grade-II 0.25 50 0.907 to 0.910 1.4646 to 1.4662 169 to 177 98 to 110 Unsaponifiable Percentage of Acid value Bellier's turbidity Test for the Test for the Polybromide matter percent by natural essential (not more than) temperature by presence presence of Test weight (not more oil content (as Ever's acetic acid of Argemone oil Hydrocyanic than) Allyliso- method (not more (by Circular paper/ Acid thiocyanate) than)0C Thin Layer Chromatographic method) 8 9 10 11 12 13 14
1.2 ----- 1.5 23.0 to 27.5 Neg. Neg. Neg.
http://agmarknet.nic.in/vogmrule.htm
1.2 0.25 to 0.60 1.5 23.0 to 27.5 Neg. Neg. Neg.
1.2 0.10 to 0.60 4.0 23.0 to 27.5 Neg. Neg. Neg.
DESCRIPTION GENERAL REQUIREMENTS 15 16 Refined : Mustard oil shall be obtained by a process of The oil shall have characteristic and acceptable taste and flavour expression of clean and sound mustard seeds of Brassica The oil shall be clear and free from turbidity when a filtered campestris Linn, (yellow and brown sarson) or Brassica sample of oil is kept for 24 hours at 300C. The oil shall be juncea Linn, (Lahi, rai or laha) or Brassica napus (rape or free from rancidity, adulterants, sediments or suspended matter toria), or admixture of these seeds, or by a process of solvent or mineral oils, or any foreign matter or oils. It shall also be extraction** of good quality of mustard oil cake or sound free from separated water, added colouring or flavouring mustard seeds. matter, obnoxious odour. The oil may contain permitted anti- The oil shall be refined by neutralisation with alkali and/or oxidants not exceeding in concentration as specified physical refining/or by miscella refining using permitted under Prevention of Food Adulteration Rules, 1955.
food grade solvents followed by bleaching with adsorbent The oil shall have characteristic and acceptable taste and earth and/or activated carbon and deodorisation with steam. Flavour. The oil shall be free from rancidity, adulterants, No other chemical agent shall be used. sediments or suspended matter, or mineral oils, or any foreign Grad-I : Mustard oil shall be obtained by a process of matter or oils. It shall also be free from separated water, added expression of clean and sound mustard seeds of Brassica colouring or flavouring matter and obnoxious odour. The oil campestris linn (yellow and brown sarson) or Brassica Juncea may contain permitted anti-oxidants not exceeding in Linn., (Lahi, rai or laha) or Brassica napus (rape or toria) concentration as specified under Prevention of Food Adultor admixture of these. eration Rules 1955.
Grade-II : Mustard oil shall be obtained by a process of The oil shall have characteristics and acceptable taste and expression of clean and sound mustard seeds of Brassica flavour. The oil shall be free from rancidity, adulterants, sedicampestris Linn., (yellow and brown sarson) or Brassica ments or suspended matter, or mineral oils, or any foreign Juncea Linn, (Laha, rai or laha) or Brassica napus (rape or matter or oils. It shall also be free from separated water, added toria) or admixture of these. colouring or flavouring matter and obnoxious odour. The oil may contain permitted anti-oxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules,1955.
* In the absence of Lovibond Tinto-meter the colour shall be matched against standard colour comparaters.
** In case of solvent extracted oil, the flash-point by Pensky-Martens (closed cup) method shall not be less than 2500C and the containess shall be marked "Solvent Extracted".
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SCHEDULE-II (See Rules 3 and 4) Agmark grade designation and definition of quality of Groundnut oil Definition of Quality Grade Designation Moisture and Colour on Specific gravity Refractive Saponification Iodine Value insoluble Lovibond at 300C/300C Index at 400C value (wij's method) impurities scale* in 1 inch percent by (2.54 cms) cell weight (not expressed as more than) Y + 5R (not deeper than) 1 2 3 4 5 6 7 Refined 0.10 3(10)** 0.909 to 0.913 1.4620 to 1.4640 188 to 195 87 to 98 Grade-I 0.25 15 0.909 to 0.913 1.4620 to 1.4640 188 to 195 87 to 98 Grade-II 0.25 20 0.909 to 0.913 1.4620 to 1.4640 188 to 195 87 to 98 Unsaponifiable Acid value Bellier's Description General requirements matter percent (not more than) Turbidity http://agmarknet.nic.in/vogmrule.htm by weight (not Temperature more than) (acetic acid method) in 0C 8 9 10 11 12
0.8 0.5 39 to 41 Groundnut oil shall be obtained The oil shall be clear and free from either by process of expressing from turbidity when a filtered clean groundnut kernals (Arachis sample is kept for 24 hrs. at 300C hypogaea) or by a process of The oil shall be free from rancidity, solvent extraction** of good admixture of any other oil or quality groundnut cake or substances, sediments, suspended sound groundnut kernals matter or separated water. The oil (Arachis hypogaea) using shall have natural characteristic and permitted food grade solvents. acceptable taste, flavour and free from The oil shall be refined by any obnoxious odour and shall be neutralisation with alkali and/ free from added colouring or or physical refining and/or flavouring agents. It shall also be miscella refining followed by free from mineral oil. The oil shall be bleaching with adsorbent earth free from Aflatoxin. The oil may or activated carbon and contain permitted anti-oxidants not deodorised with steam. No exceeding in concentration as other chemical agent shall specified, under Prevention of Food be used. Adulteration Rules, 1955.
1.0 2.0 39 to 41 Groundnut oil shall be obtained The oil shall be clear and free from by a process of expressing clean, rancidity, admixture of any other oil and sound groundnut kernals or substance, sediments, suspended (Arachis hypogaea) only matter or separated water. The oil shall have natural characteristic and acceptable taste, flavour and free from any obnoxious odour and shall be free from any added colouring or flavouring agents. It shall also be free from mineral oil. The oil shall be free from Aflatoxin. The oil may contain permitted anti-oxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955
1.0 4.0 39 to 41 Groundnut oil shall be obtained The oil shall be clear and free from by a process of expressing clean rancidity, admixture of any other oil and sound groundnut Kernals, or substance, sediments, suspended (Arachis hypogaea) ony. matter or separated water. The oil shall have natural characteristic and acceptable taste, flavour and free from any obnoxious odour and shall be free from any added colouring or flavouring agents. It shall also be free from mineral oil. The oil shall be free from Aflatoxin. The oil may contain permitted anti-oxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparator.
** Applicable to Solvent Extracted oil only. In case of solvent extrated oil, the flash point by Pensky Martens (closed cup) method shall not be less than 2500C and the containers shall be marked "Solvent Extracted".
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SCHEDULE - III (A) (See Rules 3 and 4) Agmark grade designations and definition of quality for Sesame (Til or Gingelly Oil) http://agmarknet.nic.in/vogmrule.htm Definition of Quality Grade Moisture Colour on Specific Refractive Saponitication Iodine Unsaponifiable Acid Bellier's designation and lovibond gravity at Index at value value (Wij's matter value Turbidity insoluble scale* in 300C/300C 400C method percent by (not more Temperature by impurities 1/4 inch weight (not than) Ever's acetic acid percent by cell more than) method (not weight expressed more than 0C) (not more as Y ± 5 R than) (not deeper than) 1 2 3 4 5 6 7 8 9 10 Refined 0.10 2 0.915 1.4646 188 105 1.5 0.5 22 to to to to
0.919 1.4665 193 115 Grade-I 0.25 10 0.915 1.4646 188 105 1.5 4.0 22 to to to to
0.919 1.4665 193 115 Grade-II 0.25 20 0.915 1.4646 188 105 1.5 6.0 22 to to to to
0.919 1.4665 193 115 DESCRIPTION GENERAL REQUIREMENTS 11 12 Sesame oil shall be obtained by a process of expression of The oil shall have natural characterisitc sweet smell and clean and sound Sesame (Til or gingelly) seeds (Sesamum acceptable taste. It shall be clear and free from rancidity, orientale) belonging to black, brown or white varieties or obnoxious odour, added colouring matter and flavouring mixture thereof or by a process of solvent extraction** of agents. The oil shall also be free from admixture of any good quality of sesame oil cake or sound seeds. The oil shall other oil, substances, adulterants, mineral oil, sediments be refined by neutralisation with alkali and/or-physical and suspended matter. The oil may contain permitted refining or by miscella refining using permitted food antioxidant not exceeding in concentration as specified grade solvents followed by bleaching with adsorbant earth under Prevention of Food Adulteration Rules, 1955.
and/or activated carbon and deodourisation with steam.
No other chemical agent shall be used.
Sesame oil shall be obtained by a process of expressing clean The oil shall have natural charactertisic sweet smell and and sound Sesame (Til or Gingelly) seeds (Sesamum orientale) acceptable taste. It shall be clear and free from rancidity, belonging to black, brown or white varieties or mixtures obnoxious odour, added colouring matter and flavouring thereof 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 uncer Prevention of Food Adulteration Rules 1955.
Sesame oil shall be obtained by a process of expressing The oil shall have natrual characteristic sweet smell and clean and sound Sesame (Til or Gingelly) seeds acceptable taste. It shall be clear and free from rancidity, (Seasmum orientale) belonging to black, brown or obnoxious odour, added colouring matter and flavouring white varieties or mixtures thereof. agents. The oil shall also be free from admixture of any other oil, subsances, adulterants, mineral oil, sediments and suspended matter. The oil may contain permitted antioxidants not exceeding in concentration as specified under Prevention of Food Adulterations Rules 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparators.
** In case of solvent extracted oil, the flash point by Pensky-Martens (closed cup) method shall not be less than 2500C and the container shall be marked "Solvent Extracted"
SCHEDULE - III (B) (See Rules 3 and 4) Agmark grade designations and definition of quality for Sesame (Til or Gingelly) Oil from white seeds grown in eastern parts of the country.
Definition of Quality Grade Moisture Colour on Specific Refractive Saponification Iodine Unsaponifiable Acid Bellier's designation and lovibond gravity at Index at value value (Wij's matter value Turbidity insoluble scale* in 300C/300C 400C method percent by (not more Temperature by impurities 1/4 inch weight (not than) Ever's acetic acid percent by cell more than) method (not weight expressed more than 0C) (not more as Y ± 5 R than) (not deeper than) 1 2 3 4 5 6 7 8 9 10 Refined 0.10 2 0.916 1.4662 185 115 2.5 0.5 22 (E.R.) to to to to
0.923 1.4694 190 120 Grade-I 0.25 10 0.916 1.4662 185 115 2.5 4.0 22 (E.R.) to to to to
0.923 1.4694 190 120 Grade-II 0.25 20 0.916 1.4662 185 115 1.5 6.0 22 (E.R.) to to to to
0.923 1.4694 190 120 DESCRIPTION GENERAL REQUIREMENTS 11 12 Sesame oil shall be obtained by a process of expression The oil shall have natural characterisitc sweet smell and clean and sound Sesame (Til or gingelly) seeds (Sesamum acceptable taste. It shall be clear and free from rancidity, indicum linn) belonging to the white varieties grown in obnoxious odour, added colouring matter and flavouring Tripura, Assam and West-Bengal or by a process of solvent agents. The oil shall also be free from admixture of any extraction** of good quality of sesame oil cake of the same other oil, substances, adulterants, mineral oil, sediments variety or sound seeds. The oil shall be refined by neutralis- and suspended matter. The oil may contain permitted ation with alkali and/or physical refining/or by miscella antioxidant not exceeding in concentration as specified refining using permitted food grade solvents followed by under Prevention of Food Adulteration Rules, 1955.
bleaching with adsorbent earth or activated carbon and deodourisation with steam. No other chemical agent shall be used.
Sesame oil shall be obtained by a process of expressing clean The oil shall have natural charactertisic sweet smell and and sound Sesame (Til or Gingelly) seeds (Sesamum indicum acceptable taste. It shall be clear and free from rancidity, linn) belonging to white varieties grown in Tripura, Assam and obnoxious odour, added colouring matter and flavouring West Bengal. 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.
Sesame oil shall be obtained by a process of expressing The oil shall have natural characteristic sweet smell and clean and sound Sesame (Til or Gingelly) seeds acceptable taste. It shall be clear and free from rancidity, (Sesamum indicum Linn.) belonging to white variety grown obnoxious odour, added colouring matter and flavouring in Tripura, Assam and West Bengal. agents. The oil shall also be free from admixture of any other oil, subsances, adulterants, mineral oil, sediments and suspended matter. The oil may contain permitted antioxidants not exceeding in concentration as specified under Prevention of Food Adulterations Rules 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparators.
** In case of solvent extracted oil, the flash point by Pensky-Martens (closed cup) method shall not be less than 2500C and the container shall be marked "Solvent Extracted" TOP
SCHEDULE-IV (See Rules 3 and 4) Agmark grade designation and definition of quality of Coconut oil Definition of Quality Grade Designation Moisture and Colour on Specific gravity Refractive Saponification insoluble Lovibond at 300C/300C Index at 400C value (not less impurities scale* in 1 inch than) percent by cell weight (not expressed as more than) Y + 5R (not deeper than) 1 2 3 4 5 6 Refined 0.10 2 0.915 to 0.920 1.4481 to 1.4491 250 Grade-I 0.25 4 0.915 to 0.920 1.4481 to 1.4491 250 Grade-II 0.25 11 0.915to 0.920 1.4481 to 1.4491 250 http://agmarknet.nic.in/vogmrule.htm Iodine value Unsaponifible Acid value Polenske value Description General requirements (Wij's method) matter percent (not more (not less than) by weight than) (not more than) 7 8 9 10 11 12
7.5 0.5 0.5 13.0 Coconut oil shall be The oil shall have natural to obtained either by a sweet taste. it shall be clear
10.0 process of expression and free from turbidity when of good quality copra a filtered sample is kept for (Cocos nucifera), or by 24 hrs. at 300C. The oil shall a process of solvent be free from rancidity, extraction** of good admixture or other oils or quality coconut cake substances or adulterants.
or good quality copra The oil shall be free from (Cocos nucifera) using mineral oil, sediments, approved food grade suspended matter, separated solvents. The refining water, obnoxious odour, of the oil shall be done added colouring and by neutralisation with flavouring agents. The oil alkali and/or physical may contain permitted refining and/or by antioxidants not exceeding miscella refining in concentration as specified followed by bleaching under Prevention of Food with adsorbent earth Adulteration Rules, 1955.
And/or activated carbon and deodorisation with Steam. No chemical agent shall be used.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparator.
** In case of solvent extracted oil, the flash point by Pensky-Mattens (closed cup) method shall not be less than 2250C and the container shall be marked "Solvent Extracted".
7 8 9 10 11 12
7.5 0.8 3.0 13.0 The oil shall be the The oil shall have natural to product obtained by sweet taste and characteristic
10.0 expression of good odour. It shall be clear and quality copra (Cocos free from rancidity, admixture nucifera only). of any other oil, substances or adulterants. It shall also be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added colouring and flavouring agents. The oil may contain permitted antioxidants not exceeding in concentrations as specified under Preven -tion of Food Adulteration Rules, 1955.
7.5 0.8 6.0 13.0 The oil shall be the The oil shall have natural to product obtained by sweet taste and characteristic
10.0 expression of good odour. It shall be clear and quality copra (Cocos free from rancidity, admixture nucifera) only. of any other oil, substances or adulterants. It shall also be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added colouring and flavouring agents. The oil may contain permitted antioxidants not exceeding in concentrations as specified under Preven -tion of Food Adulteration Rules, 1955.
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SCHEDULE - V (See Rules 3 and 4) Agmark grade designations and definition of quality for Linseed Oil Definition of Quality Grade Moisture Colour on Specific Refractive Saponification Iodine Unsaponifiable Acid designation and lovibond gravity at Index at value value (Wij's matter value insoluble scale* in 300C/300C 400C method percent by (not more impurities 1/4 inch (not less weight (not than) percent by cell than) more than) weight expressed (not more as Y + 10 R than) (not deeper than) 1 2 3 4 5 6 7 8 9 Refined 0.10 10 0.923 1.4720 188 170 1.5 0.5 to to to
0.926 1.4750 195 Semi- 0.10 10 0.923 1.4720 188 170 1.5 0.5 Refined to to to
0.928 1.4750 195 Raw 0.25 35 0.923 1.4720 188 170 1.5 4.0 to to to
0.928 1.4750 195 Foots percent Test for the Test of lead Flash point Description General Requirements by volume presence of by Pensky http://agmarknet.nic.in/vogmrule.htm (not more than) break Martens (closed cup) method in 0C min.
10 11 12 13 14 15 nil to pass the test to pass the test --- Linseed oil shall be obtained The oil shall be clear and free by a process of expressing clean from turbidity when filtered and sound (Linum usitatissimum) sample is kept at 300C for only. The refining of oil shall 24 hrs. It shall be free from be done by neutralisation with rancidity, adulterants, sedimealkali and/or physical refining nts, suspended and other and/or activated carbon. foreign matter or oils. It shall The oil may be treated with also be free from separated mineral acid water and added colouring before alkali refining. or flavouring substances. The No other chemical agent shall oil may contain permitted be used. antioxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955.
nil Neg. --- 125 Linseed oil shall be obtained The oil shall be clear and either by a process of expressing free from rancidity, adulterclean and sound linseed (Linum- ants, sediments, suspended usitatissimum) or by a process and other foreign matter or of solvent extration of sound oil. It shall also be free from linseed cake or linseed using separated water and added permitted food grade solvents. colouring or flavouring The oil shall be neutralised substances.
with alkali and/or physical refining and/or by miscellarefining bleached with bleaching earth and/or activated carbon. No other chemical shall be used.
1.0 Neg. -- -- Linseed oil shall be obtained The oil shall be clear and free by a process of expressing from rancidity, adulterants, clean and sound linseed sediments, suspended and (Linum usitatissimum) other foreign matter or oils.
only. It shall also be free from separated water and colouring or flavouring substances.
* In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparators.
** Containers of Linseed oil of Semi-refined shall be suitable marked 'For Non-edible uses only'.
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SCHEDULE-VI (See Rules 3 and 4) Agmark grade designation and definition of quality of Castor Oil Definition of Quality Grade Designation Moisture and Colour on Specific gravity Refractive Clarity in height impurities Lovibond at 300C/300C Index at 400C of column of oil percent by scale expressed in cms. through weight as Y + 5R which Bourgoise (maximum) (maximum) print can be read in 100 ml. nessler tube 1 2 3 4 5 6 Medicinal 0.25 3.5 (in 1" cell) 0.954 1.4700 10.0 to to http://agmarknet.nic.in/vogmrule.htm
0.960 1.4740 Definition of quality Optical rotation Critical solution Saponification Iodine value Acid value Acetyle value at 19.50 to 20.50 temperature in Value (Wij's method) (maximum) (minimum) on 1. dm alcohol (below) thickness (min.)
7 8 9 10 11 12 + 3.50 00C 176 to 187 82 to 90 2.0 143 Unsaponifiable matter Description General Requirements percent by weight (max.)
13 14 15
0.8 The oil shall be the refined fixed oil The oil shall be clear and free from admixture with obtained by cold expression of other oils or substances and also free from sediments, Caster Seed (Ricinus communis) suspended matter, added colouring and flavouring substances.
Solubility - The oil shall be soluble in 2.5 parts of ethyl alcohol (95% V/V). Further it shall be miscible with absolute ethyl alcohol with chloroform with solvent ether and with glacial acetic acid.
Identification :- The oil shall be miscible with half its volume of light petroleum (boiling range 400 to 600C) and is only partially soluble in two volumes.
1 2 3 4 5 6 7 8 9 10 11 12 Firsts 0.25 3.7 0.954 1.4700 10.0 -- 00C 176 82 2.0 143 Special (in 1" cell) to to to to
0.960 1.4740 187 90 Commercial 0.75 30.0 0.954 1.4700 5.0 -- -- 176 82 4.0 143 Grade-I (in 1/4" cell) to to to to
0.960 1.4740 187 90 Commercial 1.00 40.0 0.954 1.4700 --- -- -- 176 82 6.0 143 Grade-II (in 1/4" cell) to to to to
0.960 1.4740 187 90 13 14 15
0.8 The oil shall be the refined fixed oil obtained from castor seed The oil shall be clear and free from admixture with other (Ricinus communis) oils or substances and also free from sediments, suspended matter, added colouring and flavouring substances.
1.0 The oil shall be fixed oil obtained from castor seed The oil shall be free from admixture with other oils or (Ricinus communis) substances and also free from sediments and suspended matter.
1.0 The oil shall be fixed oil obtained from castor seed The oil shall be free from admixture with other oils or (Ricinus communis) substances and also free from sediments and suspended matter.
NOTE : * Permission for grading Medicinal grade castor oil shall be granted to only such packers who own an oil crushing and refining plant for extracting caster oil in cold and refining the same and satisfy the conditions prescribed under the instructions issued from time to time in this behalf.
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SCHEDULE-VII (See Rules 3 and 4) Agmark grade designation and definition of quality of Niger Seed Oil Definition of Quality Grade Designation Moisture and Colour on Specific Refractive Saponification Iodine value Unsaponifiinsoluble Lovibond gravity at Index at value (Wij's able matter impurities scale* in 1/4" 300C/300C 400C method) percent by percent by cell, expressed weight (not weight (not as Y + 5R (not more than) more than) deeper than) 1 2 3 4 5 6 7 8 Refined 0.10 8 0.917 to 1.4665 to 189 to 110 to 0.8
0.920 1.4691 193 135 Grade-I 0.25 15 0.917 to 1.4665 to 189 to 110 to 1.0
0.920 1.4691 193 135 * In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparator.
** In the case of solvent-extracted oil, the flash point by Pensky-Martens (closed-cup) method, shall not be less than 250 0C and the container shall be marked "Solvent Fxtracted" http://agmarknet.nic.in/vogmrule.htm Definition of Quality Acid value Bellier's Description General Requirements (not more Turbidity temp.
than) (by Ever’s acetic acid method) in 0C 9 10 11 12
0.5 25 to 29 Niger seed oil shall be obtained either The oil shall be clear and free from turbidity when a by process of expression of clean and filtered sample is kept for 24 hrs. at 300C. The oil sound seeds of niger plant (Guizotia shall be free from rancidity, admixture of other oils or abyssinica) or by a process of solvent substances. The oil shall also be free from mineral oil, extraction of good quality nigerseed sediments, suspended matter, separated water, oil cake or clean and sound seeds of obnoxious odour, added colouring and flavouring Guizotia abyssinica. The oil shall substances.
be deacidified either with alkali and /or by physical refining and/or by The oil may contain permitted anti-oxidants not miscella refining using permitted exceeding in concentration as specified under prefood grade solvents followed by vention of Food Adulteration Rules, 1955.
bleaching earth and/or carbon and deodorised with steam. No other chemical agent shall be used.
5.0 25 to 29 Niger seed oil shall be obtained by a The oil shall be clear and free from rancidity, admixture process of expressing clean and sound of other oils or sub stances. The oil shall also be free seeds of Niger plants (Guizotia from mineral oil, sediments, suspended matter, abyssinica) only. separated water, obnoxious odour, added colouring and flavouring substances. The oil may contain permitted anti-oxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955 TOP
SCHEDULE-VIII http://agmarknet.nic.in/vogmrule.htm (See Rules 3 and 4) Agmark grade designation and definition of quality for Safflower seed oil Definition of Quality Grade Designation Moisture and Colour on Specific gravity Refractive Saponification insoluble Lovibond at 300C/300C Index at 400C value impurities scale* in 1/4" percent by cell expressed as weight (not Y + 5R (not more than) deeper than) 1 2 3 4 5 6 Refined 0.10 2.5 0.915 to 1.4674 to 189 to
0.920 1.4689 195 Grade-I 0.25 15 0.915 to 1.4674 to 189 to
0.920 1.4689 195 Grade-II 0.25 15 0.915 to 1.4674 to 189 to
0.920 1.4689 195 Definition of quality Iodine value Unsaponifiable Acid value Belliers turbidity Description General requirements (Wij's method) matter percent (not more temp. (by Ever's by weight than) Acetic acid (not more than) method) in 0C (not more than) 7 8 9 10 11 12 138 1.0 0.5 16 Safflower seed oil shall The oil shall be clean and to be obtained either by a free from turbidity when a 148 process of expression of filtered sample is kept for clear and sound seeds of 24 hrs. at 300C. The oil shall safflower (Carthamus tinc- be free from rancidity, torious) or by a process admixture of other oils or of solvent extraction** substances. The oil shall also of good quality of be free from mineral oil, sedisafflower seed oil cake ments, suspended matter, or clean and sound separated water, obnoxious seeds of safflower seed odour, added colouring and (Carthamus tinctorius). flavouring substances. The oil The oil shall be deacidified may contain permitted with alkali and/or physical anti-oxidant not exceeding in refining and/or miscella concentration as specified refining using permitted under prevention of Food food grade solvents Adulteration Rules, 1955.
followed by bleaching with bleaching earth and/or activated carbon and deodorised with steam. No other chemical agent shall be used.
138 1.0 2.0 16 Safflower seed oil shall be The oil shall have characteristo obtained by a process of tic odour and taste. The oil 148 expressing clean and shall be clear and free from sound seed of Safflower rancidity, admixture of other (Carthamus tinctorius) oils or substances, The oil only. shall also be free from mineral oil, sediments suspended matter, separated water, obnoxious odour added colouring and flavouring substances. The oil may contain permited antioxidants not exceeding in concentration as specified under Prevention of Food Adulteration Rules, 1955.
138 1.0 6.0 16 Safflower seed oil shall be The oil shall have characterto obtained by a process of istics odour and taste. The 148 expressing clean and oil shall be clear and free sound seeds of Safflower from rancidity, admixture of (Carthamus tinctorius) other oils or substances. The only oil shall also be free from mineral oil, sediments, suspended matter, separated water, obnoxious odour, added colouring and flavouring substances. The oil may contain permitted antioxidants not exceeding in concentra tion as specified Prevention of Food Adultration Rules, 1955 * In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparator.
** In case of solvent extracted oil, the flash-point by Pensky-Marten’s (closed cup) method shall not be less than 2500C and the containers shall be marked "Solvent Extracted".
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SCHEDULE-IX (See Rules 3 and 4) Agmark grade designation and definition of quality for Cotton seed Oil.
Definition of Quality Grade Designation Moisture and Colour on Specific gravity Refractive Saponification insoluble Lovibond at 300C/300C Index at 400C value impurities scale* in 1/4" percent by cell expressed as weight (not Y + 10R (not more than) deeper than) 1 2 3 4 5 6 Refined 0.10 10 0.910 to 1.4630 to 190 to
(14)** 0.920 1.4660 194 Washed 0.10 35 0.910 to 1.4660 to 190 to
0.920 1.4660 198 http://agmarknet.nic.in/vogmrule.htm Definition of quality Iodine value Unsaponifiable (Acid value Description General requirements (Wij's method) matter percent (not more by weight than) (not more than) 7 8 9 10 11 98 1.5 0.5 Cotton seed oil shall be obtained The oil shall be clear and free from to either by a process of expression of turbidity when a filtered sample is 112 clean and sound kernals of cotton kept at 300C for 24 hrs. The oil shall seed (genus Gossypium) or by be free from rancidity, admixture of solvent extraction** of good quality other oils or substances. It shall also of cotton seed oilcake or clean and be free from mineral oil, sediments, sound kernals of cotton seed (genus suspended matter, separated water, Gossypium) only. The oil shall be obnoxious odour, added colouring deacidified with alkali and/or by and flavouring substances. The oil physical refining or by miscella may contain permitted anti-oxidants refining using permitted food grade not exceeding in concentration as solvents followed by bleaching specified under Prevention of Food with bleaching earth and/or Adulteration Rules 1955.
activated carbon and deodorised with steam. No other chemical shall be used.
98 1.5 0.5 Cotton seed oil shall be obtained by The oil shall be clear and free from to expressing clean and sound kernals rancidity, admixture of other oils 112 (genus Gossypium) only. The oil or substances. It shall also be free shall be neutralised with alkali, from mineral oil, sediments, suspended washed and dried. matter, separated water, obnoxious odour, added colouring and flavouring substances.
Note :- * In the absence of Lovibond Tintometer, the colour of the oil shall be matched against standard colour comparator.
** Applicable to solvent extracted oil only. In the case of solvent extracted oil, the flash point by Pensky-Martens (closed cup) method shall not be less than 2500C and the container shall be marked "Solvent Extracted" *** This grade of oil is not suitable for direct consumption and