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
greyish white. It was also found that it has musty and rancid
odour. Damaged units was 100% by weight instead of 2%
and acidity ... flavour characteristic
of the fruit/nut free from off flavour, mustiness,
rancidity and evidence of fermentation. The product
shall be free from added colouring
greyish white. It was also found that it has musty and rancid
odour. Damaged units was 100% by weight instead of 2%
and acidity ... flavour characteristic
of the fruit/nut free from off flavour, mustiness,
rancidity and evidence of fermentation. The product
shall be free from added colouring
vegetable fat other than cocoa
butter.
The material shall be free from rancidity or off odour, insect
and fungus infestation, filth, adulterants and any harmful
edible oils and fats with
water. It shall be free from rancidity, mineral oil and animal
body fats. It may contain common salt not exceeding ... product with water. It shall be free
from added colour and flavour, rancidity, mineral oil and
animal body fats. It may contain common salt
smooth consistency and good plasticity. They may have added ingredients to retard rancidity and to encourage moisture absorbency and retention. Hydrogenated shortenings are made ... leak from the product.
13. Commercial shortenings may include antioxidants, to retard rancidity, and emulsifiers, to improve the shortening effect. Colours and flavours simulating butter
edible oils and fats with water,
which shall be free from rancidity, mineral oil and animal body
fats. It may contain common salt not exceeding ... product with water, which
shall be free from added colour and flavour, rancidity, mineral oil
and animal body fats. It may contain common salt
mentioned that the groundnut oil
should be clear, free from rancidity, suspended or other
foreign matter,separated water, added colouring or
flavouring substances, or mineral ... temperature-Acetic
Acid method)
Test for added
colour/
minerals oil/
rancidity
negative
5 Cr.R.No.788/2000
Test for argemone oil
shall be negative
follows:-
ANALYTICAL DATA:
The sample is clear, free from rancidity and suspended matter.
1. B.R. at 40 oC : 60.2
2. Iodine value
additive and inter- molecular, but yet it could hardly be said that rancid groundnut oil is not groundnut oil. It would undoubtedly be very
