Indian Kanoon - Search engine for Indian Law

oxidative breakdown of foods forming chelates; thus inhibiting decolourisation, off-taste and rancidity

Value () 5.1 4.7 7 Rancidity ------ Positive 20. The two reports at first glance reveal that there are significant variations in the two reports ... which is evident from the CFL report is that the test for rancidity was found to be positive. 21. On Rancidity, David Pearson

same, it has acquired new properties in that the tendency to rancidity is greatly removed, is easier to keep and to transport. Both the Tribunal ... responsible for the sharp unpleasant odour, and the characteristic taste of rancid oil. If nothing were done to retard the process the rancidity may increase

black, brown, white, or mixed. It shall be clear, free 777 from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances ... slow oxidation causes a disagreeable smell and taste described by the term rancidity. 779 The chemical reactions involved in oil oxidation have been studied widely

same, it has acquired new properties in that the tendency to rancidity is greatly removed, is easier to keep and to transport ; both the Tribunal ... responsible for the sharp unpleasant odour, and the characteristic taste of rancid oil. If nothing were done to retard the process the rancidity may increase

responsible for the sharp unpleasant odour, and the characteristic taste of rancid oil. If nothing were done to retard the process the rancidity may increase ... additive and inter-molecular, but yet it could hardly be said that rancid groundnut oil is not groundnut oil. It would undoubtedly be very

unfit for human consumption due to oxidative charge because of which the rancidity increases to a considerable extent. The fact that nothing is done ... none the less remained groundnut oil even though because of the increased rancidity it may become unfit for human consumption. Groundnut oil is generally used

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 ... 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

scientific findings. 3.2. The Trial Court's reasoning that infestation and rancidity may have developed naturally due to monsoon and lapse of time ... living and the sample was not free from mustiy odour and rancidity and the damage/discoloured units exceeded the maximum prescribed limit and the acidity

report of the Central Food Laboratory clearly indicated that the sample was rancid and that the Belier test standard was also less than that provided ... more than 6.0; and (iii) the result of the test for rancidity was positive, whereas under the P.F.A., the same was required