| PARAMETERS | UNITS | |
| Description | Appearance | liquid |
| Colour Lovibond Scale(5 1/4"Cell,Y+5R) | Units | 32.0 Max |
| Free Fatty Acid Content(as Oleic basis) | % Oleic acid | 0.75 Max |
| Moisture Insoluble & Volatiles | % | 0.25 Max |
| Refractive Index at 400 C | --- | 1.4646 to 1.4662 |
| Saponification Value | --- | 168 to 177 |
| Iodine Value(Wijs') | --- | 96 to 112 |
| Unsaponifiable Matter | %, W/W | 1.2 MAX. |
| Bellier Turbidity Test | oc | 23 to 27.5 |
| Allyl Isothiocynate | % | 0.25 Min. |
| Halphans' Test | --- | Negative |
| Test for Adulteration* | Negative | |
| Specific Gravity at 30*/30*C | 0.915 Max | |
| Flash Point | oc | >250 |
| Organoleptic Test | Characteristic pungent odour | |
| GLC Report | Pass | |
| Saturated Fatty Acids | % | 6 |
| Mono Unsaturated Fatty Acids | % | 61 |
| Ploy Unsaturated Fatty Acids | % | 33 |
| Remarks | Quality of oil shall be within the Prevention of Food Adulteration Act. |
| PARAMETERS | UNITS | |
| Description | Appearance | liquid |
| Colour Lovibond Scale(5 1/4"Cell,Y+5R) | Units | 32.0 Max |
| Free Fatty Acid Content(as Oleic basis) | % Oleic acid | 0.75 Max |
| Moisture Insoluble & Volatiles | % | 0.25 Max |
| Refractive Index at 400 C | --- | 1.4646 to 1.4662 |
| Saponification Value | --- | 168 to 177 |
| Iodine Value(Wijs') | --- | 96 to 112 |
| Unsaponifiable Matter | %, W/W | 1.2 MAX. |
| Bellier Turbidity Test | oc | 23 to 27.5 |
| Allyl Isothiocynate | % | 0.10 Min. |
| Halphans' Test | --- | Negative |
| Test for Adulteration* | Negative | |
| Specific Gravity at 30*/30*C | 0.915 Max | |
| Flash Point | oc | >250 |
| Organoleptic Test | Pungent odour | |
| GLC Report | Pass | |
| Saturated Fatty Acids | % | 6 |
| Mono Unsaturated Fatty Acids | % | 61 |
| Ploy Unsaturated Fatty Acids | % | 33 |
| Remarks | Quality of oil shall be within the Prevention of Food Adulteration Act. |