REGISTERED No. D. 221
TheGazetteof India
EXTRAORDINARY
PART II—Section 3—Sub-section (i)
PUBLISHED BY AUTHORITY
No. 62] NEW DELHI, SATURDAY, FEBRUARY 19, 1973/MAGHA 30,1893
Separate paging is given to this Part in order that it may be filed
as a separate compilation
MINISTRY OF AGRICULTURE
(Department of Food)
NOTIFICATION
New Delhi, the 19th February 1972
G.S.R. 87 (E).—In exercise of the powers conferred by sub-clause (1) of clause 4 of
the Vegetable Oil Products Control Order. 1947, as continued in force by sub-section (2)
of section 16 of the Essential Commodities Act, 1955 (10 of 1955), and in supersession
of the notification of the Government of India in the late Ministry of Food end Agriculture
No. S.O. 3376, dated the 30th October, 1962, the Vegetable Oil Products Controller for
India, hereby makes the following Order, namely:—
1. (1) This Order may be called the Vegetable Oil Products (Standards of Quality)
Order. 1972.
(2) It shall come into force on the 1st April 1972.
2. No person shall manufacture, stock for sale, sell or offer for sale, any vegetable oil
product, unless it conforms to the following requirements, namely:—
(1) (a) The vegetable oil product (hereinafter referred to as the product) shall be
prepared by hydrogenation of not less than 10 per cent by weight of
cottonseed oil and of one or more of the following vegetable oils, namely :—
(1) Groundnut oil
(ii) Maize (corn) oil
(iii) Palm oil
(253)
3<4 THE GAZETTE OF INDIA EXTRAORDINARY [PUT U<-(iT) Ricebran oil
(v) Soybean oil
(?i) Sunflower oil.
(b) The vegetablo oili specified under item (a) (hall conform to the standards of
quality, if a"y, prescribed for the respective oil* under items A. 17.02,
A. 17.03, A. 17.13 and A. 17.14 of Appendix B to the Prevention of Food
AUulteratloa Rules, 1953 or under Part II of the Third Schedulo to tho
Solvent-Extracted Oil, De-oiled Meal and Edible Flour (Control) Order,
1967.
(c) The said oils shall be neutralised with alkali and bleached with bleaching earth
or activated carbon or both, prior to, and after, the process of hydrogenation
amd shall thereafter be deodorised with steam.
(2) (a) The product shall contain the following reflaeU vegetable oik. ia thsj
proportion specified against each, namely :—•
(i) Refined lesamo oil: Not less than 7.5 per cent by weight, but •ufflcJent to
ensure that the product conforms to the specifications tor Baudouin test
prescribed sub-clause (7).
(ii) Refined safflower (kardlseed) oil: Not less than 2.5 per cent by weight
(b) The refined veaetable oils specified under item (a) shall conform to the
standards of quality prescribed for the respective oils under item A. 17.13
of Appendix B to the Prevention of Food Adulteratioa Rules, 1953 or
under Part I of the Third Schedule to the Solvent-Extracted Oil, Df-oiled
Meal and Edible Flour (Control) Order, 1967.
(c) Tb* said on* shall not be subjected to hydrogenation either by themselm
or in admixture with any other oil.
(3) No vegetable oil other than those specified under sub-clauses (1) and (2), or
oil or fat of animal or mineral origin shall be used in tba manufacture of
thf product or shall otherwise be present therein.
(4) The product, on melting, shall be clean arid clear in appearance, and thall be
free from sediment and rancidity and pleasant to tasto and smeu.
(5) The product shall not contain any colouring or flavouring matter or any
antl-oxidant, synergist, emulsifler or any other such substanct or any matter
deloterious to health.
(6) Th" product shall be manufactured In promises maintained under hygfooio
conditions.
(7) The product shall conform to *• following ipecificatlon*. namely:
(i) Moisture: Not mow than
p"t ouL
(ii) Melting point (by tho capillary
lUp method as described !•
Not* I below) : " *C to >7 "
(Hi) Bumorefractomer reading at ^ ^ ^ 4 gQ
(v) Free fatty acid, as alolc add: Not mort than 0.25
(iv) Unsaponiflable mattsx: Not mor, than 1.25
p#r otnu
(vi) Baudouin test (as described in
Note H below): JJ^uBito.
Sic. 3(J)I THE GAZETTE OF INDIA EXTRAORDINARY 253
(ril) SraOuiie Vitamin A:
Not 1MS than 23.0 International unite per gramme;
Prodded that where, for any special reason, any person finds It necessary to manufacture, •tock or sell any vegetable oil product not conforming to any or all of the above requirements such manufacture may be undertaken by him after obtaining prior permission therefor from the Vegetable Oil Products Controller for India, and the product so manufactured is stocked an" lold by him in accordance with the instructions of the aaid Controller.
Nora Ir-Th* Capillary Slip Mttkod:
(I) Thin-walled glass tube open at both ends with an external diameter of 1.2 to 1.5 mm. and internal diameter of 0.83 to 1.1 mm. and length 5 to 6 " " ". should be used after proper cleaning and drying.
(ii) The sample of the vegetable oil product should be completely melted antl well mixed at a temperature of about 50°C. The capillary tube should be inserted Into the molten product so that a column of the product about ono cot. long is forced into it The sample in the tube should be allowed to Just set by keeping the tube in an horizontal position during winter, and during summer the tube may be put on a perforated metal tray which is so placed inside a small water bath containing water at 15'—17°C that tha bottom of the tray just touches the water.
(ill) The tubs Is then placeU in a test tube immersed in water at 15'—17*C for one hour.
(iv) A centigrade thermometer (reading in l/5th of a degree) should be suspended In the centre of a beaker provided with side-tube heating arrangement so that the lower end of the sample co?umn Is 3 cm, below the surface of water. The initial temperature of the water should be 20*C. The side-tub© of the apparatus should be heated gently, so that the temperature of water Increase* slowly at the rate of 2*C. per minute till the temperature reaches 30*C and thereafter at the rate of 1/2 a degree per minute.
(v) The temperature of water should be noteH when the sample column commences to rise in the tube. This temperature is recorded as the melting point
The thermometer used in this test should be checked against a standard thermometer calibrated and certified by the National Physical Laboratory, Teddinfton, England.
NOTI II—Th* Student* Test
(I) Reagents to DO used:
(1) Refined (neutralised and bleached) groundnut ofl of light colour showing a
negative Baudouln Test.
(2) Concentrated hydrochloric add (A.R.) rotation (sp. gr. 1.19 at 15.5/15.5'Q containing not less than 37 per cent Hel by wright
(3) Furfurol, which has been distilled within 24 hours prior to the test, dissolved in alcohol of not lea* than 95 per cent strength to give a 2 per cent solution (V/V).
(4) Chemically pore dilute hydrochloric add solution (*p. gr. 1.25 at ISJ/13.5'Q containing 24.75 per cent Hel by weight.
(li) Procedure:
Tho sample of the vegetable oil product should b" completely melted and well mixeU at a temperature of about 50*C.
(a) Carry ont a test for the presence of colouring matters which are chromogenlc In the presence of hydrochloric acid as given in (b) below.
(b) Shake 10 cc. of the melted vegetable oil product with lu ce. of concentrated hydrochloric acid [reagent (2) above]. If there is no development of a red colour in the aqueous layer, apply the Baudeuln test as described in (d)
256 THE GAZETTE OF INDIA EXTRAORDINARY [PAUT D—