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
Free Fatty Acid (as oleic Acid) 0.71% 0.99%
5 Rancidity ---- Positive
CA No. 23/11 Page No. 4 of 8
-5-
15. The comparison ... sample when tested by
Public Analyst did not report positive for Rancidity, while in the
CFL the Rancidity test has come as positive
Moisture 0.05% 0.08%
5 Acid Value 0.16% 1.57%
6 Rancidity ---- Positive
The comparison of these two reports, therefore,
show that there are huge variations ... sample when tested by
Public Analyst did not report positive for Rancidity, while in the
CFL the Rancidity test has come as positive.
On Rancidity
odour
and acrid taste, the fat, or oil then being
turned 'rancid' ".
David Pearson in his Chemical Analysis of
Foods - 7th Edition ... unpleasant taste
and odour, which is commonly referred to as
rancidity. Rancidity is brought about by the
action of air or by micro-organisms. Oxidative
odour. Such oils and fats are refereed
to as having become rancid. The unpleasant
organoleptic characteristics are in part caused by
the presence of free ... fatty acids but the major
development of rancidity is brought about by
atmospheric oxidation (autoxidation). Oxidative
rancidity is accelerated by exposure to heat and
light
additive and inter-
molecular, but yet it could hardly be said that
rancid groundnut oil is not groundnut oil. It would
undoubtedly be very
method of expression or solvent
extraction. It shall be clear, free from rancidity, suspended or
other foreign matter, separated water, added colouring and flavouring
substances ... method of expression or solvent
extraction. It shall be clear, free from rancidity, suspended or
other foreign matter, separated water, added colouring or flavouring
substances
break-down of foods forming chelates; thus
inhibiting decolourisation, off taste and rancidity;
(ii) "Buffering agents" means materials used to
counter acidic ... oxidative
breakdown of foods forming chelates; thus inhibiting
decolourisation, off taste and rancidity.
71. Definition of buffering agents:- Buffering
agents are materials used to counter
Test for Oil soluble colour -do- Positive Shall be negative.
Tests for
Rancidity D.Pearson
Castor Oil DGHS
Mineral Oil man. All the test shall
free from the seeds of Argemone maxicana (Linn.); (i) free from rancidity and mustiness; (j) The odour and flavour of the seeds when grinded
