Section 2 in The Vegetable Oil Products (Regulation) Order, 1998
2. Definitions.
- In this order, unless the context otherwise requires,(a)"Act" means the Essential Commodities Act, 1955 (10 of 1955);(b)"bakery shortening" means vanaspati meant for use as a shortening or leavening agent in the manufacture of bakery products, that is, for promoting the development of the desired cellular structure in the bakery product with an accompanying, increase in its tenderness ,and volume;(c)"blended edible vegetable oil" means an admixture of two or more edible vegetable oils;(d)"Commissioner" means the officer appointed as the Vegetable Oil Products Commissioner by the Central Government and includes any other officer authorised by him to exercise any or all of the powers of the Vegetable Oil Products Commissioner under this Order;(e)"hydrogenation" means the process of addition of hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency;(f)"interesterification" means the process by which one or more edible oils are treated, through the use of a catalyst, so as to bring about a rearrangement of the fatty acid positions within the glyceride moieties, thereby changing the physical properties like melting point, viscosity, specific gravity;(g)"label" means a display of printed, perforated stencilled, embossed or stamped matter on the container of any vegetable oil product;(ga)[ "mixed fat spread and vegetable fat spread" means emulsion of edible oils and fats excluding animal body fats, with water as under: [Inserted by G.S.R. 268(E), dated 29th March 2000, (w.e.f. 29th March, 2000).]"mixed fat spread" means a mixture of milk fat with anyone or more of hydrogenated, unhydrogenated refined vegetable oils or interesterified fat."vegetable fat spread means" a mixture, of any two or more of hydrogenated, unhydrogenated refined vegetable oils or ineresterified fat;](h)"margarine" means an emulsion of edible oils and fats with water;(i)"producer" means a person engaged in the business of manufacturing any vegetable oil product;(ii)[ "reined vegetable oil" means any vegetable oil which is obtained by expression of vegetable oil bearing materials, deacidified with alkali and/ or by physical refining and/ or by miscella refining using permitted food grade solvents followed by bleaching with absorbent earth and/ or activated carbon and deodorised with steam without using any chemical agents;] [Inserted by G.S.R. 268(E), dated 29th March 2000, (w.e.f. 29th March, 2000).](j)"refining" means a process by which any vegetable oil is deacidified, bleached and deodorised;(k)"registration certificate" means the registration granted to a producer under Clause 3 of this order;(l)"sample" means a sample taken under sub-clause (2) of Clause 8 of this order;(m)"Schedule" means an Schedule appended to this order;(n)"vanaspati" means hydrogenated vegetable edible oil meant for human consumption;(o)"vegetable oil product" means any product obtained for edible purposes by subjecting one or more edible oils to any or a combination of any of the processes or operations, namely, refining [* * *] [The words '(excluding solvent extracted oil)' omitted by G.S.R. 621(E), dated 19th July, 2000 (w.e.f. 19th July, 2000).], blending, hydrogenation or interesterification and winterisation (process by which edible fats and oils are fractionated through cooling), and includes any other process which may be notified by the Central Government in the Official Gazette.
