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
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
animal feed on the basis that there
is presence of unpleasant rancid odour. It is the case of the petitioners that the
copy ... wherein reports dated 12.06.2025 has been furnished stating that the goods had
rancid odour and are unfit for human consumption. This, the learned counsel
therefore be a test of the freshness of an oil. Old and rancid fats sometimes have very high acid values.
At page 54 there ... spoilage factors in the production and storage of edible fats and oils ... Rancidity Is an advanced state of Oxidative deterioration. Oxygen, from the air first
1288 of 2019
b) Test for rancidity is positive'
vd mwpf;if bra;ag;gl;Ls;sJ. vdBt Bkw;go mwpf;ifapd
time, it may also become unfit for analysis on some parameters
(like rancidity, moisture, ash content, broken grains, extraneous matter,
damaged grains, etc.), but still
Standards Act, 2006. The report further stated that the oil was in rancid nature.
3. The Analysis Report reads as follows:
Sl.No.
Analysis Done
Standards Act, 2006. The report further stated that the oil was in rancid nature.
3. The Analysis Report reads as follows:
Sl.No.
Analysis Done
kernel of Cocoa mucifera nuts. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances
