Vegetable Oils Grading and Marking Rules, 1955

Definition of Quality

Grade Designation

Moisture and insoluble impurities percent by
weight (not more than)

Color on Lovibond scale* in 1/4″ cell
expressed as Y+5R (not deeper than)

Specify gravity at 30°C/30°C

Refractive Index at 40°C

Saponification

Iodine Value (wij’s method)

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 matter percent by weight (not
more than)

Percentage of natural essential oil content (as
Allylisothiocyanate)

Acid value (not more than)

Ballier’s turbidity temperature by Ever’s acetic
acid method (not more than)°C

Test for the presence of Argemone oil (by
Circular paper/ Thin Layer Chromatographic method)

Test for the presence of Hydrocyanic Acid

Polybromide Test

8

9

10

11

12

13

14

1.2

—-

1.5

23.0 to 27.5

Neg.

Neg.

Neg.

1.2

0.25 to 0.60

1.5

23.0 to 27.5

Neg.

Neg.

Neg.

1.2

0.25 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 expression of clean and sound mustard seeds of
Brassica campestris Linn, (yellow and brown sarson) or Brassica
juncea Linn, (Lahi, rai or laha) or Brassica napus (rape or
toria), or admixture of these seeds, or by a process of solvent
extraction** of good quality of mustard oil cake or sound mustard
seeds.
The oil shall be refined by neutralisation with alkali
and/or physical refining/or by miscella refining using permitted
food grade solvents followed by bleaching with adsorbent earth
and/or activated carbon and deodorisation with steam.
No other
chemical agent shall be used.
Grade-I : Mustard oil
shall be obtained by a process of expression of clean and sound
mustard seeds of Brassica campestris linn (yellow and brown
sarson) or Brassica Juncea Linn., (Lahi, rai or laha) or Brassica
napus (rape or toria) or admixture of these.
Grade-II :
Mustard oil shall be obtained by a process of expression of clean
and sound mustard seeds of Brassica campestris Linn., (yellow and
brown sarson) or Brassica Juncea Linn, (Laha, rai or laha) or
Brassica napus (rape or toria) or admixture of these.

The oil shall have characteristic and acceptable
taste and flavour. The oil shall be clear and free from turbidity
when a filtered sample of oil is kept for 24 hours at 300C. The
oil shall be free from rancidity, adulterants, sediments or
suspended matter or mineral oils, or any foreign matter or oils.
It shall also be free from separated water, added colouring or
flavouring matter, obnoxious odour. The oil may contain permitted
antioxidants not exceeding in concentration as specified under
Prevention of Food Adulteration Rules, 1955.
The oil shall
have characteristic and acceptable taste and Flavour. The oil
shall be free from rancidity, adulterants, sediments or suspended
matter, or mineral oils, or any foreign matter or oils. It shall
also be free from separated water, added 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.

Definition of Quality

Grade Designation

Moisture and insoluble impurities percent by
weight (not more than)

Color on Lovibond scale* in 1 inch (2.54 cms)
cell expressed as Y+5R (not deeper than)

Specify gravity at 30°C/30°C

Refractive Index at 40°C

Saponification

Iodine Value (wij’s method)

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 matter percent by weight (not
more than)

Acid value (not more than)

Bellier’s Turbidity Temperature (acetic acid
method) in °C

Description

General requirements

8

9

10

11

12

0.8

0.5

39 to 41

Groundnut oil shall be obtained either by
process of expressing clean groundnut kernals (Arachis hypogaea)
or by a process of solvent extraction** of good quality
groundnut cake or sound groundnut kernals (Arachis hypogaea)
using permitted food grade solvents. The oil shall be refined by
neutralisation with alkali and/or physical refining and/or
miscella refining followed by bleaching with adsorbent earth or
activated carbon and deodorised with steam. No other chemical
agent shall be used.

The oil shall be clear and free from turbidity
when a filtered sample is kept for 24 hrs. at 30°C. The oil
shall be free from rancidity, admixture of any other sediments,
suspended 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 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

2.0

39 to 41

Groundnut oil shall be obtained by a process of
expressing clean, and sound groundnut kernals (Arachis hypogaea)
only

The oil shall be clear and free from rancidity,
admixture of any other oil or substance, sediments, suspended
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 and
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 by a process of
expressing clean, and sound groundnut kernals (Arachis hypogaea)
only

The oil shall be clear and free from rancidity,
admixture of any other oil or substance, sediments, suspended
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 and
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.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch expressed
as Y±5 R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponitication value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not
more than)

Acid value (not more than)

Bellier’s Turbidity Temparature by Ever’s acetic
acid method (not more than °C)

1

2

3

4

5

6

7

8

9

10

Refined

0.10

2

0.915
to
0.919

1.4646
to
1.4665

188
to
193

105
to
115

1.5

0.5

22

Grade-I

0.25

10

0.915
to
0.919

1.4646
to
1.4665

188
to
193

105
to
115

1.5

4.0

22

Grade-II

0.25

20

0.915
to
0.919

1.4646
to
1.4665

188
to
193

105
to
115

1.5

6.0

22

Description

General Requirements

11

12

Sesame oil shall be obtained by a process of
expression of clean and sound Sesame (Til and gingelly) seeds
(Sesamum orientale) belonging to black, brown or white varieties
or mixture thereof or by a process of solvent extraction** of
good quality of sesame oil cake or sound seeds. The oil shall be
refined by neutralisation with alkali and/or physical refining
or by miscella refining using permitted food grade solvents
followed by bleaching with adsorbant earth and/or activated
carbon and deodourisation with steam. No other chemical agent
shall be used.

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.

Sesame oil shall be obtained by a process of
expressing clean and sound Sesame (Til and gingelly) seeds
(Sesamum orientale) belonging to black, brown or white varieties
or mixture thereof

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.

Sesame oil shall be obtained by a process of
expression of clean and sound Sesame (Til and gingelly) seeds
(Sesamum orientale) belonging to black, brown or white varieties
or mixture thereof

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.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch expressed
as Y±5 R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponitication value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not
more than)

Acid value (not more than)

Bellier’s Turbidity Temparature 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

1.5

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

General Requirements

11

12

Sesame oil shall be obtained by a process of
expression of clean and sound Sesame (Til and 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
neutralisation with alkali and/or physical refining or by
miscella refining using permitted food grade solvents followed
by bleaching with adsorbant earth and/or activated carbon and
deodourisation with steam. No other chemical agent shall be
used.

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.

Sesame oil shall be obtained by a process of
expression of clean and sound Sesame (Til and gingelly) seeds
(Sesamum indicum linn) belonging to the white varieties grown in
Tripura, Assam and West-Bengal

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.

Sesame oil shall be obtained by a process of
expression of clean and sound Sesame (Til and gingelly) seeds
(Sesamum indicum linn) belonging to the white varieties grown in
Tripura, Assam and West-Bengal

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.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch expressed
as Y±5 R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponitication value

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

0.915
to
0.920

1.4481
to
1.4491

250

Iodine value (Wij’s method)

Unsaponifible matter percent by weight (not more
than)

Acid value (not less than)

Polenske value (not less than)

Description

General requirements

7

8

9

10

11

12

7.5
to
10.0

0.5

0.5

13.0

Coconut oil shall be obtained either by a
process of expression of good quality copra (Cocos nucifera), or
by a process of solvent extraction** of good quality of coconut
cake or good quality copra (Cocos nucifera) using approved food
grade solvents. The refining of the oil shall be done by
neutralisation with alkali and/or physical refining and/or by
miscella refining followed by bleaching with adsorbant earth
and/or activated carbon and deodourisation with steam. No
chemical agent shall be used.

The oil shall have natural sweet smell taste.
It shall be clear and free from turbidity when a filtered sample
is kept for 24 hrs. at 30°C. The oil shall be free from
rancidity, admixture of any other oils, substances or
adulterants. The oil shall be free from mineral oil, sediments
and suspended matter, separated water, obnoxious odour, added
colouring and flavouring agents. The oil may contain permitted
antioxidant not exceeding in concentration as specified under
Prevention of Food Adulteration Rules, 1955.

7.5
to
10.0

0.8

3.0

13.0

The oil shall be the product obtained by
expression of good quality copra (Cocos nucifera only).

The oil shall have natural sweet and
characteristic odour. It shall be clear and free from rancidity,
admixture of any other oils, substances or adulterants. The oil
shall also be free from mineral oil, sediments, suspended
matter, separated water, obnoxious odour, added colouring and
flavouring agents. The oil may contain permitted antioxidant not
exceeding in concentration as specified under Prevention of Food
Adulteration Rules, 1955.

7.5
to
10.0

0.8

6.0

13.0

The oil shall be the product obtained by
expression of good quality copra (Cocos nucifera only).

The oil shall have natural sweet and
characteristic odour. It shall be clear and free from rancidity,
admixture of any other oils, substances or adulterants. The oil
shall also be free from mineral oil, sediments, suspended
matter, separated water, obnoxious odour, added colouring and
flavouring agents. The oil may contain permitted antioxidant not
exceeding in concentration as specified under Prevention of Food
Adulteration Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch cell
expressed as Y+10R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method) (not less than)

Unsaponifiable matter percent by weight (not
more than)

Acid value (not mare than)

1

2

3

4

5

6

7

8

9

Refined

0.10

10

0.923
to
0.926

1.4720
to
1.4750

188
to
195

170

1.5

0.5

Semi-Refined

0.10

10

0.923
to
0.928

1.4720
to
1.4750

188
to
195

170

1.5

0.5

Raw

0.25

35

0.923
to
0.928

1.4720
to
1.4750

188
to
195

170

1.5

4.0

Foots percent by volume (not more than)

Test for the presence of break

Test of lead

Flash point by Pensky Martens (closed cup)
method in

Description

General Requirements

10

11

12

13

14

15

nil

to pass the test

to pass the test

—

Linseed oil shall be obtained by a process of
expressing clean and sound (Linum usitatissimum) only. The
refining of oil shall be done by neutralisation with alkali
and/or physical refining and/or activated carbon. The oil may be
treated with mineral acid before alkali refining. No other
chemical agent shall be used.

The oil shall be clear and free from turbidity
when filtered sample is kept at 30°C for 24 hrs. It shall be
free from rancidity, adulterants, sediments, suspended and other
foreign matter or oils. It shall also be free from separated
water and added colouring or flavouring substances. The oil may
contain permitted antioxidant not exceeding in concentration as
specified under Prevention of Food Adulteration Rules, 1955.

nil

Neg.

—-

125

Linseed oil shall be obtained either by a
process of expressing clean and sound linseed (Linum
usitatissimum) or by a process of solvent extration of sound
linseed cake or linseed using permitted food grade solvents. The
oil shall be neutralised with alkali and/or physical refining
and/or by miscella refining bleached with bleaching earth and/or
activated carbon. No other chemical shall be used.

The oil shall be clear and free from rancidity,
adulterants, sediments, suspended and other foreign matter or
oil. It shall also be free from separated water and added
colouring or flavouring substances.

1.0

Neg.

—-

—-

Linseed oil shall be obtained either by a
process of expressing clean and sound linseed (Linum
usitatissimum) only.

The oil shall be clear and free from rancidity,
adulterants, sediments, suspended and other foreign matter or
oil. It shall also be free from separated water and colouring or
flavouring substances.

Definition of Quality

Grade Designation

Moisture and impurities percent by weight
(maximum)

Colour on Lovibond scale expressed as Y+5R
(maximum)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Clarity in height of column of oil in cms.
through which Bourgoise 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
to
0.960

1.4700
to
1.4740

10.0

Definition of Quality

Optical rotation at 19.5° to 20.5° on
1.dm thickness (min.)

Critical solution temperature in alcohol (below)

Saponification Value

Iodine value (Wij’s method)

Acid value (maximum)

Acetyle value (minimum)

7

8

9

10

11

12

+3.5

0°C

176 to 187

80 to 90

2.0

143

Unsaponifiable matter percent by weight (max.)

Description

General requirements

13

14

15

0.8

The oil shall be the refined fixed oil obtained by cold
expression of Caster Seeds (Ricinus communis)

The oil shall be clear and free from admixture
with other oils or substances and also free from sediments,
suspended matter, added colouring and flavouring substances.

Solubility – The oil shall be soluble in
2.5 parts of ethyl alcohol (95% of 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
40°C to 60°C) and is only partially soluble in two
volumes.

1

2

3

4

5

6

7

8

9

10

11

12

Firsts Special

0.25

36.7
(in 1″ cell)

0.954
to
0.960

1.4700
to
1.4740

10.0

—

0°C

176
to
187

82
to
90

2.0

143

Commercial Grade-I

0.75

30.0
(in 1/4″ cell)

0.954
to
0.960

1.4700
to
1.4740

5.0

—

—

176
to
187

82
to
90

4.0

143

Commercial Grade-II

1.00

40.0
(in 1/4″ cell)

0.954
to
0.960

1.4700
to
1.4740

—

—

—

176
to
187

82
to
90

6.0

143

13

14

15

0.8

The oil shall be the refined fixed oil obtained from castor
seed
(Ricinus communis)

The oil shall be clear and free from admixture with other
oils or substances and also free from sediments, suspended
matter, added colouring and flavouring.

1.0

The oil shall be fixed oil obtained from castor seed

(Ricinus communis)

The oil shall be free from admixture with other oils or
substances and also free from sediments and suspended matter.

1.0

The oil shall be fixed oil obtained from castor seed

(Ricinus communis)

The oil shall be free from admixture with other oils or
substances and also free from sediments and suspended matter.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method) (not less than)

Unsaponifiable matter percent by weight (not
more than)

1

2

3

4

5

6

7

8

Refined

0.10

8

0.917
to
0.920

1.4665
to
1.4691

189
to
193

110
to
135

0.8

Grade-I

0.25

15

0.917
to
0.920

1.4665
to
1.4691

189
to
193

110
to
135

1.0

Definition of Quality

Acid value (not mare than)

Bellier’s Turbidity (by Ever;s acetic acid
method) in °C

Description

General Requirements

9

10

11

12

0.5

25 to 29

Niger seed oil shall be obtained either by
process of expression of clean and sound seeds of niger plant
(Guizotia abyssinica) or by a process of solvent extraction of
good quality niger seed oil cake or clean and sound seeds of
Guizotia abyssinica. The oil shall be deacidified either with
alkali and/or by physical refining and/or by miscella refining
using permitted food grade solvents followed by bleaching earth
and/or carbon and deodorised with stream. No other chemical
agent shall be used.

The oil shall be clear and free from turbidity
when a filtered sample is kept for 24 hrs. at 30°C. The oil
shall be free from rancidity, admixture of any other oils or
substances. The 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 concentration as
specified under Prevention of Food Adulteration Rules, 1955.

5.0

25 to 29

Niger seed oil shall be obtained by a process
of expressing clean and sound seeds of Niger plants (Guizotia
abyssinica) only.

The oil shall be clear and free from rancidity,
admixture of any other oils or substances. The 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 antioxidant not
exceeding in concentration as specified under Prevention of Food
Adulteration Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method) (not less than)

Unsaponifiable matter percent by weight (not
more than)

1

2

3

4

5

6

7

8

Refined

0.10

2.5

0.915
to
0.920

1.4674
to
1.4689

189
to
195

138
to
148

1.0

Grade-I

0.25

15

0.915
to
0.920

1.4674
to
1.4689

189
to
195

138
to
148

1.0

Grade-II

0.25

15

0.915
to
0.920

1.4674
to
1.4689

189
to
195

138
to
148

1.0

Definition of Quality

Acid value (not mare than)

Bellier’s Turbidity (by Ever;s acetic acid
method) in °C (not more than)

Description

General Requirements

9

10

11

12

0.5

16

Safflower seed oil shall be obtained either by
a process of expression of clear and sound seeds of safflower
(Carthamus tinctorious) or by a process of solvent extraction**
of good quality of safflower seed oil cake or clean and sound
seeds of safflower seed (Carthamus tinctorious). The oil shall
be deacidified with alkali and/or by physical refining and/or by
miscella refining using permitted food grade solvents followed
by bleaching earth and/or activated carbon and deodorised with
stream. No other chemical agent shall be used.

The oil shall be clean and free from turbidity
when a filtered sample is kept for 24 hrs. at 30°C. The oil
shall be free from rancidity, admixture of any other oils or
substances. The 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 concentration as
specified under Prevention of Food Adulteration Rules, 1955.

2.0

16

Safflower seed oil shall be obtained either by
a process of expressing clean and sound seeds of safflower
(Carthamus tinctorious) only.s

The oil shall have characteristic odour and
taste. The oil shall be clear and free from rancidity, admixture
of any other oils or substances. The 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 antioxidant not exceeding in
concentration as specified under Prevention of Food Adulteration
Rules, 1955.

6.0

16

Safflower seed oil shall be obtained either by
a process of expressing clean and sound seeds of safflower
(Carthamus tinctorious) only.

The oil shall have characteristic odour and
taste. The oil shall be clear and free from rancidity, admixture
of any other oils or substances. The 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 antioxidant not exceeding in
concentration as specified under Prevention of Food Adulteration
Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on lovibond scale* in 1/4 inch cell
expressed as Y+10R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method) (not less than)

Unsaponifiable matter percent by weight (not
more than)

1

2

3

4

5

6

7

8

Refined

0.10

10 (14)**

0.910
to
0.920

1.4630
to
1.4660

190
to
194

98
to
112

1.5

Grade-I

0.25

15

0.910
to
0.920

1.4660
to
1.4660

190
to
194

98
to
112

1.5

Definition of quality

Acid value (not mare than)

Description

General Requirements

9

11

12

0.5

Cotton seed oil shall be obtained either by a
process of expression of clean and sound kernals of cotton seed
(genus Gossypium) or by solvent extraction** of good quality of
cotton seed oil cake or clean and sound kernals of cotton seed
(genus Gossypium) only. The oil shall be deacidified with alkali
and/or by physical refining or by miscella refining using
permitted food grade solvents followed by bleaching earth and/or
activated carbon and deodorised with stream. No other chemical
agent shall be used.

The oil shall be clear and free from turbidity
when a filtered sample is kept at 30°C for 24 hrs. The oil
shall be free from rancidity, admixture of any other oils or
substances. It 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 concentration as
specified under Prevention of Food Adulteration Rules, 1955.

0.5

Cotton seed oil shall be obtained by expressing
clean and sound kernals (genus Gossypium) only. The oil shall be
neutralised with alkali, washed and dried.

The oil shall be clear and free from rancidity,
admixture of any other oils or substances. It shall also be free
from mineral oil, sediments, suspended matter, separated water,
obnoxious odour, added colouring and flavouring substances.

Grade designation

Moisture and insoluble impurities percent by cell
weight (not more than)

Color on lovibond scale* in 1” cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not more
than)

1

2

3

4

5

6

7

8

Refined

0.10

20
(no dominant green colour)

0.910
to
0.920

1.4600
to
1.4700

180
to
195

90
to
105

3.5

Definition of Quality

Acid value (not mare than)

Flash point in °C by Pensky Martens (closed
cup) method (min.)

Description

General Requirements

9

10

11

12

0.5

250

Rice bran oil shall be obtained from the rice
bran layer around the endosperm of rice, removed during the
process of rice-milling from paddy of Oryza sativa linn family
Gramineae by a process of solvent extraction** using permitted
food grade solvent. The oil shall be deacidified with alkali
and/or by physical refining and/or by miscella refining using
permitted food grade solvents followed by bleaching earth and/or
activated carbon and deodorised with steam. No other chemical
agent except the salts of citric and phosphoric acid shall be
used.

The oil shall be clear and free from turbidity
when a filtered sample is kept at 35°C for 24 hrs. The oil
shall also be free from rancidity, adulterants, sediments,
foreign matter, mineral oil and other oils, suspended matter,
separated water and added colouring and flavouring substances.
The oil may contain permitted antioxidants not exceeding in
concentration as specified under Prevention of Food Adulteration
Rules, 1955.

Grade designation

Moisture and insoluble impurities percent by cell
weight (not more than)

Color on lovibond scale* in 1/4” cell
expressed as Y+10R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not more
than)

1

2

3

4

5

6

7

8

Refined

0.10

20 shall not have predominant green colour

0.917
to
0.921

1.4649
to
1.4710

189
to
195

120
to
141

1.0

Definition of Quality

Acid value (not mare than)

Phosphorus content percent by weight
(not more
than)

Insoluble bromide test

Flash point by Pensky Martens (closed cup) (not
less then) °C

Description

General Requirements

9

10

11

12

13

14

0.5

0.02

to pass the test

250

Soyabean oil shall be obtained either by a
process of expression or solvent extraction of sound and clean
matured Soyabeans from the plant Glycine Max (L) Merill Syn.
Glycine Soja Seib & Zucc, fam. Leguminosae or by solvent
extraction of good quality of soyabean oil cake. The oil shall be
deacidified with alkali and/or physical refining using permitted
food grade solvents, bleaching by bleaching earth and/or
activated carbon and deodorised with steam. No other chemical
agent shall be used.

The oil shall be clear and free from turbidity
when a filtered sample is kept at 30°C for 24 hrs. The oil
shall be free from rancidity, adulterants, suspended or foreign
matter, other oils, mineral oils, sediments, separated water ,
added colouring and flavouring substances and obnoxious odour.
The oil may contain permitted antioxidants not exceeding in
concentration as specified under Prevention of Food Adulteration
Rules, 1955.

Definition of Quality

Grade Designation

Moisture and insoluble impurities percent by
weight (not more than)

Colour on Lovibond scale** in 5 ¼” cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

1

2

3

4

5

6

RBHWD*

0.10

6 (shall not have a predominantly green colour)

0.917
to
0.921

1.4630
to
1.4670

190
to
202

Iodine value
(Wij’s method)

Unsaponifiable matter percent by weight
(not
more than)

Acid value
(not more than)

Flash point by Pensky-Martens (closed cup method)
in °C
(not
less than)

Cloud point in °C
(not less than)

Linolenic acid (18.3) percent by weight, not more
than

7

8

9

10

11

12

107
to
120

1.2

0.5

250

10

3

Trans-fatty Acid precent by weight, not more than

Description

General Requirements

13

14

15

10

Soyabean oil shall be obtained either by a
process of expression or solvent extraction*** of sound and clean
matured Soyabeans from the plant Glycine Max (L) Merill Syn.
Glycine Soja Seib and Zucc, fam. Leguminosae or by solvent
extraction of good quality of soyabean oil cake. The oil shall be
neutralised with alkali, bleached with bleaching earth and/or
activated carbon, mildly hydrogenated using the nickel catalyst,
reducing the Iodine value to the required level and then be
winterised, the soil components that separate out are filtered
through a filter press and the filtered oil is deodorised by
steam.

The oil shall be cleaned and free from turbidity
when a filtered sample is kept at 30°C for 24 hrs. The oil
shall be free from rancidity, adulterants, sediments or other
foreign matter, other oils, mineral oil, sediments, separated
water and added colouring and flavouring substances and obnoxious
odour. The oil may contain permitted antioxidants not exceeding
in concentration as specified under Prevention of Food
Adulteration Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by
cell weight (not more than)

Color on Lovibond scale* in 1” cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not
more than)

1

2

3

4

5

6

7

8

Refined

0.10

5

0.913
to
0.918

1.4640
to
1.4800

188
to
194

100
to
140

1.5

Grade-I

0.25

20

0.913
to
0.918

1.4640
to
1.4800

188
to
194

100
to
140

1.5

Definition of Quality

Acid value (not mare than)

Flash point in Pensky Martens (closed cup)
method in °C (not less than)

Description

General Requirements

9

10

11

12

0.5

250

Sunflower seed oil shall be obtained either by
a process of expressing sound and clean mature sunflower seeds
of the plant Helianthus annus Linn. Fam.. Compositate or by a
process of solvent extraction** of good quality Sunflower seed
oil-cake or from sound and clean mature seeds of Sunflower (
Helianthus annus). The oil shall be deacidified with alkali and
refining by physical refining and/or by miscella process
followed by bleaching with bleaching earth and/or activated
carbon and deodorisation by steam. No other chemical agent shall
be used.

The oil shall have acceptable taste and odour.
The oil shall be clear and free from turbidity when a filtered
sample is kept at 30°C for 24 hrs. The oil shall also be
free from rancidity, adulterants, sediments, suspended and
foreign matters, mineral oil, separated water and added
colouring and flavouring substances and obnoxious odour. The oil
may contain permitted antioxidants not exceeding in
concentration as specified under Prevention of Food Adulteration
Rules, 1955.

3.0

–

Sunflower seed oil shall be obtained by a
process of expression of sound clean and mature sunflower, seeds
( Helianthus annus Linn. Fam. Compositate)

The oil shall be free from rancidity, admixture
of other oil or substances, mineral oil, suspended matter,
sediments, separated water and free from added colouring and
flavouring substances and obnoxious odour. The oil may contain
permitted antioxidants not exceeding in concentration as
specified under Prevention of Food Adulteration Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by cell
weight (not more than)

Color on Lovibond scale* in ½” cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method)

1

2

3

4

5

6

7

Refined

0.10

10

0.913
to
0.920

1.4645
to
1.4675

187
to
195

103
to
128

Definition of Quality

Unsaponifiable matter percent by weight (not more
than)

Acid value (not mare than)

Description

General Requirements

8

9

10

11

1.5

0.5

Maize (corn) oil shall be obtained by a process
of expressing from the germs of sound and clean seeds of the
plant Zea nays Linn. Fam. Gramineae wahich are separated from the
remainder of the kernal by the wet or dry milling process in the
manufacture of starch or glucose. The oil shall be refined by
Neutralisation, with bleaching earth and/or activated carbon and
deodorised with steam. No other chemical agent shall be used.

The oil shall be clear and free from turbidity
when a filtered sample of oil is kept at 30°C for 24 hrs. The
oil shall also be free from rancidity, adulterants, sediments,
suspended and foreign matters, other oils and substances, mineral
oil, separated water and added colouring and flavouring substance
and obnoxious odour. The oil may contain permitted antioxidants
not exceeding in concentration as specified under Prevention of
Food Adulteration Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by cell
weight (not more than)

Color on Lovibond scale* in 1/4” cell
expressed as Y+5R (not deeper than)

Specific gravity at 30°C/30°C

Refractive Index at 40°C

Saponification value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not more
than)

1

2

3

4

5

6

7

8

Refined

0.10

10

0.862
to
0.875

1.4590
to
1.4610

187
to
196

58
to
70

2.0

Definition of Quality

Acid value (not more than)

Titer (°C) (not less than)

Flash point by Pensky martens (closed cup) method
in °C (not less than)

Description

General Requirements

9

10

11

12

13

103
to
128

1.5

0.5

Mahua oil shall be obtained by expression of
clean and sound kernals of either Madhuca indica S.F. Gmelin,
syn. Madhuca latifolia or Madhuca longifolia or a mixture of
both. The oil shall be refined by Neutralisation, physical
refining, bleaching with bleaching earth and/or activated carbon
and deodorised with steam. No other chemical agent shall be used.

The oil shall be clear and free from turbidity
when a filtered sample of oil is kept at 50°C for 24 hrs. The
oil shall also be free from rancidity, adulterants, foreign
substances, other oils, sediments, suspended matter, mineral oil,
separated water and added colouring and flavouring substance and
obnoxious odour. The oil may contain permitted antioxidants not
exceeding in concentration as specified under Prevention of Food
Adulteration Rules, 1955.

Definition of Quality

Grade designation

Moisture and insoluble impurities percent by cell
weight (not more than)

Specific gravity at 30°C/30°C

Saponification value

Iodine value (Wij’s method)

Unsaponifiable matter percent by weight (not more
than)

Acid value (not more than)

1

2

3

4

5

6

7

Refined

0.10

1.4500
to
1.4600

180
to
195

31
to
45

2.5

0.5

Definition of Quality

9, 10-exosy and 9-10-dihydroxy stearic acids,
percent by wt.
(not more than)

Flash point by Pensky martens (closed cup) method
in °C (not less than)

Description

General Requirements

8

9

10

11

3.0

250

The Sal seed fat shall be obtained by a process
of solvent extraction of clean and sound seed kernals of Saltress
(Shorea robusta Gaertn. Using permitted food grade solvents. The
oil shall be neutralised with alkali, bleachied with bleaching
earth and/or activated carbon and deodorised with steam. No other
chemical agent shall be used. Alternatively, deacidification,
bleaching and de-odorisation may be done by physical means.

The fat shall be clear on melting and free from
turbidity when a filtered sample is kept at 40°C for 24 hrs.
The fat shall have agreeable taste and flavour and free from
adulterants, other fats, rancidity, sediments, suspended and
foreign matters, separated water and added colouring and
flavouring substances and obnoxious odour. The oil may contain
permitted antioxidants not exceeding in concentration as
specified under Prevention of Food Adulteration Rules, 1955.

Grade designation

Special Characteristics

General Requirements

1

2

3

N.S. Grade*
(not specified)

Any vegetable oil mentioned in the Schedule I ti XV shall
conform to the specific characteristics referring to the quality
of the oil as agreed between the buyer and seller.

1.

The specific vegetable oils shall be obtained in the manner
prescribed in the respective schedule and satisfy the
requirements of the buyer.

2.

The oil shall be free from adulterants, contamination
sediments, separated water, suspended foreign matter, other
oils, added colouring and flovouring substances.