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REGISTERED No. D-(D)-72

The Gazette of India

EXTRAORDINARY

PART II—Section 3—Sub-section (i)

PUBLISHED BY AUTHORITY

No. 139] NEW DELHI, FRIDAY, MAY 30, 1975/JYAISTHA 9, 1897

Separate paging is giventothis Part in order that it may be filed

asas e p a r a tec o m p i l a t i on

MINISTRY OF AGRICULTURE AND IRRIGATION

(Department of Food)

NOTIFICATIONS

New Delhi, the 30th May 1975

G.S.R. 309(E).—In exercise of the powers conferred by sub-section (1) of section 3 of the Essential Commodities Act, 1955 (10 of 1955), the Central Government hereby makes the following Order further to amend the Vegetable Oil Products Control Order, 1947, namely:—

1. (1) This Order may be called the Vegetable Oil Products Control (Amendment) Order, 1975.

(2) It shall come into force at once.

2. In the Vegetable Oil Products Control Order, 1947, in clause 2, for sub-clause (e), the following sub-clause shall be substituted, namely:—

"(e) "Vegetable Oil Product" means any vegetable oil subjected to a process of hydrogenation in any form, or an admixture thereof with any other subs- tance for edible purposes".

[No. 15-VP(9)/74]

(1201)

G.S.R.310(E),—In exercise of the powers conferred by sub-clause (1) of clause 4 of the Vegetable Oil Products Control Order 1947, and in supersession of the Vegetable Oil Products (Standards of Quality) Order, 1972, 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, 1975.

(2) It shall come into force at once.

2. No person shall manufacture, stock for sale, sell or offer for sale, any vegetable oil product, unless it conforms to the standards of quality and other requirements for vanaspati or bakery shortening or margarine specified respectively in the First Schedule, Second Schedule or the Third Schedule to this Order:

Provided that where, for any special reason, any person finds it necessary to manu- facture, stock or sell any variety of vegetable oil product not conforming to any or all of the requirements specified in the relevant Schedules, such manufacture may be under- taken or such stock may be kept or such sale may be made by him after obtaining prior permission therefor from the Vegetable Oil Products Controller for India, and the pro- duct shall be manufactured, stocked or sold by him in accordance with the instructions of the said Controller:

Provided further that in the case of bakery shortening such prior permission shall be obtained whenever the melting point of the product proposed to be manufactured is higher than 37°C.

THE FIRST SCHEDULE

(See clause 2)

Vanaspati

I. Definition.—"Vanaspati" means hydrogenated vegetable oil meant for human con- sumption.

2, Requirements,—Vanaspati shall conform to the following requirements, namely :—

(1) (a) It shall be prepared by hydrogenation of one or more of the following vege- table oils, namely :•—

(i) Cottonseed oil

(ii) Groundnut oil

(iii) Mahua oil

(iv) Maize (corn) oil

(v) Nigerseed oil

(vi) Palm oil

(vii) Rapeseed oil

(viii) Rice-bran oil

(ix) Soybean oil

(x) Sunflower oil

(xi) Watermelonseed oil

Explanation.—In this Order, 'rapeseed oil' shall mean only imported rapeseed oil.

(b) The vegetable oils specified under sub-clause (al shall conform to the standards of quality, if any, prescribed for the respective oils under items A. 17.02, A. 17.03, A. 17.05, A. 17,12, A. 17.13 and A. 17.14 of Appendix B to the Prevention of Food Adulteration RuKss, 1955 or under Pan II of the Third Schedule to the Solvent-Extracted Oil, De-oiled Metal and Edible Flour (Control) Order, 1967.

(c) The said oils shili be neutralised with alkali and bleached with bleaching earth or activated carbon or both, prior to, and after, the process of hydrogenation and shall thereafter be deodorised with steam.

(2) (a) The product shall contain not less than 10.0 per cent by weight of one or more of the following refined vegetable oils, namely:

(i) Refined safHower (lcardiseed) pil

(ii) Refined seiame oil

Provided that the content of refined sesame oil shall not be less than 5.0 per cent bv weight, but sufficient to ensure that the product conforms to the specification for Baudouin test prescribed under clause (7).

(b) The refined vegetable oil* specified under sub-clause (al shall conform to the standards of quality prescribed for the respective oils under item A. 17.15 of Appendix H to the Prevention of Food Adulteration Rulrs. 1955 or under Pirt I of the Third Sche- dule to the Solvent-Fxtracted Oil, De-olled Meal and Fdiblc Flour (Control) Order, 1967

fc) The said oils shall not be subjected to hydrogenation either by themselves or in admixture with any olh;r oil.

(V No vegetable oil other than those specified under clauses 0> and (2). or oil or fat of animal or mineral origin shall be used in the manufacture of the product or shall otherwise be present therein.

(41 The nmduct shall not contain anv colouring or flavouring matter or am, anti- oxident, syn^isr, emulsiger or any other such substance or any matter deleterious to health.

(5) The product shall rvn mcltum be ele™

(fi) The product shall be manufactured in premises maintained under hygienic (7) The product shall conform to the following standards of quality, n a m e l y :-

,., ,, - „ Not rrore than 0-25 p" ernt (0 Moisture . . . - • •• " (ii) MHtiu<* pMntfby the capillary alinmctrnd, 3* to ?7-

as d^scri'ied in the Appendix" to this order)

(in) Biryrorcfractometerreading at 40 C. Not ess than 48-0

(,iv) Ujtap^niEiaWe matter ; . . .. Not mor thsn 1-50 per cent

(v) Fnefatty acid as oleic acid. . . Not moree than 0-25 per cent

(vi) Boil Iiiiin test (as described in the Aopen- Not ]cs; than 2-0 red unilt dix to this order)

(vii) S/.irhetic Vitamin A Notless than 25-0 international units

per gramme.

T HE SECOND S C H E D U LE

{See clause 2)

Bakery Shortening

1. Definition.—"Bakery shortening¹' means vanaspati meant for use as a shortening or leaving agent in the. manufacture of bakery products, that is, for promoting the deve- lopment of the desired cellular structure in the bakery product with accompanying increase in its tenderness and volume.

2.Requirements.—Bakery shortening shall conform in all respects to the standards of quality and other requirements for vanaspati pi escribed in the First Schedule, except in respect of the following, namely:—

(i) The melting point (by the capillary slip method as described in the Appendix to this Order) shall be not more than 41 °C.

(ii) It may contain added mono-glycerides and diglycerides as emulsifying agent, (iii) If aerated, the following requirements shall also apply, namely:—

(a) only nitrogen, air or any other inert gas shall be used for the purpose.

(b) the quantity of such gas incorporated in the product shall not exceed 12

per cent by volume thereof.

THE THIRD SCHEDUI E

(See clause 2)

Margarine

1. Definition.—"Margarine" means an emulsion of edible oili and fats with water, which resembles table (creamery) butter in consistency and appearance.

2. Requirements.—-Margarine shall conform to the following standards of quality and other requirements, namely:—

(1) The product shall contain not less than 80.0 per cent of Vanaspati or a mixurc of vanaspati and refined vegetable oils.

(2) The moisture content of the product shall be not less than 14.0 per cent and not more than 16.0 per cent, by weight.

(3) The vanispati uwd in the manufacture of margarine shall conform in all respects to the standards of quality and other requirements for vanaspati prescribed in the First Schedule, cxcer>f in respect of meltine point, which miv hr inch as to ensure conformifv with the specification for melting point of th* sepinted fat nrescribert under clamr (1fV)

(b) The refined vegetable oils specified under sub-clause (a) shall conform to the stan- dards of quality prescribed for the respective oils under item A. 17.15 of Appendix B to the Prevention of Food Adulteration Rules, 1955 or under Para T of the Third Sche- dule to the Solvent-Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967,

(5) No vegetable oil other than those specified under clause (4) or oil or fat of animal or mineral origin shall be used in the manufacture of the product or shall be otherwise present therein.

(6) The product may contain one or more emulsifying or stabilising agents specified in rule

(7) Tt shall not contain any colouring or flavouring matter or any anti-oxidant or synergist 6r any other such substance, or any matter deleterious to health :

Provided that up to 1.0 p-r cent, by weight, of common salt mny be added to the product as a preservative,

(8) The product shall be clean in appearance, free from rancidity and pleasant to stite and smell.

(9) The product shall be manufactured in premises maintained under hygenic conditions.

(10 The separated fat shall conform to the following standards of quality, namely:-—• (i) M^ltmo; mintPiy the cnillary slip method, 37°C to 41⁰ G

as described in the Appendix to this Order)

(in IVyror^fractomcterheading at4ooC Not less than 48-0 (Hi) Utisaponifiable matter Nor more tl an T-5O per cent, (iv) Frccfafty acid as Oleic Not more then 0-25 per cent. (v)''Ban In urn test (as described in the Appcn- Not IHF ihon ²'5 r f r' vmu dix to this Order).

(vi) Synthetic vitamin A . . .. Not less than 30-0 intrrnftif rri nrj>

per granvre.

APPENDIX

[See First Schedule, para 2, clause (7), Sfecond Schedule, para 2, clause (i), and Third Schedule, para 2, clause (18)]

Procedure for (1) determination of melting point by the capillary slip method and

(2) the Baudonin test

I. The Capillary Slip Method for determination of melting point

1. Apparatus—(1) Melting point tubci.—Thin-walled, uniformly-bored capillary glass tubes, open at both ends and with he following dimension."!:

(a) Length: 50 to 60 mm;

(b) Tn*ide diameter: 0.8 to T.I mm;

(c) Outside diameter: 1.2 to 1 5 mm.

(2) Thermometer —Centigrade, with 0 2° sub-divisions and a suitable range. The thermometer should be checked atminsf a standard thermometer which has been calibrat- ed and certified by the National Physical T aboratory. New Delhi.

(3) Beaker.—With a side-tube heating arrangement.

(4) Water-hath.—Maintained at 15—17°C.

(5) Heat source —Gas burner or spirit lamp.

2, Procedure—(1) Melt the samnle of the vegetable oil product (vanaspati or bakery shortening or the separated fat in, the case of margarine) completely and mix it well at a Temperature of about 50°C.

(2) (i) Tnsert the melting point tube (which should be thorouchly cleaned nnd dried before use) into the molten product so that a column of the product, about 10 mm lone is forced into it.

Oil Allow the snmr>le_ in the tube fi iust set. bv Voepinc the tube in a horiznnfal posi- tion during winter: during summer, the tube m.iy be put on a perforated metal tray,

which is so placed inside tho watci bath (at 15—17°C) that the bottom of the tray just touches the water.

(iii) Then place the tubo in a test-tube immersed in water at 15—17°C for one hour.

(3) (i) Remove the melting point tube and attach it with a rubber band or any other suitable means to the thermometer so that the lower end of the melting point tube is even with the bottom of the bulb of the thermometer.

(ii) Pour water at about 20 °C into the beaker (with side-tubo heating arrangement) and suspend the thermometer in the centre of the beaker so that the lower end of the sample column is 30 mm b;low the surface of water. Heat the side-tube of the apparatus gently, so that tho temperature of water increases slowly at the rate of 2°C per minute till the temperature reaches 30°C and thereafter at the rate of 0.5°C per minute.

(iii) Note the temperature of the water when the sample column commences to rise in ths tube—which is the melting point of the sample. II. The Baudouin Test

1. Reagents.—(1) Refined groundnut'oil of light colour, showing a negative Baudouin Test.

(2) Concentrated hydrochloric acid (AR.), sp, gr. 1.19. (3) Furfural solution—2 per cent solution (v/v) of furfural (distilled within 24 hours prior to the test) in rectified spirit.

(4) Dilute hydrochloric acid (CP,), sp. gr. 1325.

2. Procedure.—(1) Melt the sample of the vegetable oil product (vanaspati or bakery shortening or the separated fat in the case of margarine) completely and mix it well at a temperature of about 50°C.

(T\ Before carrying out the test, check for the presence of colouring matters which are chromogenic in the presence of hydrochloi ic acid, as follows;

(a) nhake 10 ml of the melted vegetable oil product with 10 ml. of concentrated hydrochloric acid. Note if any red colour develops in the aqueous layer.

(b) If a red colour develops in the aqueous layer, shake 15 ml. of the melted vegetable oil product in a separatinc funnel for half a minute with 15 ml of dilute hydrochloric acid. During the treatment, do not permit the temperature of the contents of the separating funnel to exceed thit neccs- sarv to keep the sample in liquid condition. Draw off the red acid layer which collects at thr bottom of the funnel and repeat the process until no further colouration takes place.

(3) The Baudouln test shall then be carried out as follows:

(i) Dilute 10 ml. of the melted veiretahlc oil product [original sample, if no red oolour develops on checking as at 2(a\ or after complete removnl of thr hydrochloric acid layer as at 2(b)l with 40 ml. of refined ground- nut oil.

(JS) Take 5 ml of this mixture in a 2^ ml measuring rvli"dcr with glass stopper

and add 5 ml. of concentrated hydrochloric ?• \3.

(iii) Add 0 4 ml of the furfural solution, shake vigorously for 2 minutes, and allow to stand for 5 minutes.

(iv) Transfer the contents of the measuring cylinder to a separating fimnei ind decant the acid layer through a wet fl'ter naper into a cleaned (with carbon tetrachloride) and dried 1 cm. T ovibond cell

(v) Place the cell in position in a Lovibond Tintometer and viewing throueh the eyepiece of the instrument, match the colour shndc of fhe filtrate with the appropriate combination of red and yellow slides. The colour which i

(vi) Perform a Wank experiment usintr " ml of refined urnnnHnut oil in place of the mixture at (i\ and determine the colour as at (v)

(vii) The Baudouin test i-eadinn of tb^ samnle is the colour rendjin civen by the sample fas at (v)"|, f"s that given bv the blank [as at (vlii.

[No. 9-VP(4)/721

Vegetable Oil Products Controller for Tndia,

PRINTED BY THE GENERAL MANAGER, GOVERNMENT OF INDIA PRESS, MINXO BOAD, NEW DELHI AND PUBLISHED BY THE CONTROLLER OF PUBLICATIONS, DELHI, 1 9 78