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
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
test' of the freshness of an oil. Oil and rancid fats sometimes have very high acid values.
Earlier at page 21 the learned authors ... contain small quantities of nitrogenous animal or vegetable impurities, they often turn rancid in the presence of air, decomposing into free acids and glycerol
free fatty acids were found 0.34%, melting point was
found 44oC and rancidity and Baudouin Test was found positive. The trial court
held that either ... Furthermore, in the PA Report, the Vanaspati
has been shown „free from rancidity‟ whereas, in the
Report of the Director CFL, it was found
