PHYSICO-CHEMICAL AND NUTRITIONAL ANALYSIS OF OIL

AND FATS

AN INTERNSHIP SUBMITTED TO
SRI JAYACHAMARAJENDRA COLLEGE OF ENGINEERING
MYSURU, KARNATAKA

SUBMITTED BY
ARYA C SURESH

USN:01JST19BT006

In partial fulfilment for the award of the Bachelor of Biotechnology

Engineering

Under the Guidance of

JINESH P

(Sr. Technical Officer)

FOOD SAFETY & ANALYTICAL QUALITY CONTROL

LABORATORY

CSIR-Central Food Technological Research Institute, Mysuru

Mysuru-570020

SEPTEMBER 2022
 DECLARATION

I hereby declare that the report on the task titled “PHYOSICO-CHEMICAL

QUALITY ANALYSIS OF OIL AND FATS Submitted to Sri
Jayachamarajendra College of Engineering Mysuru Karnataka is the partial
fulfilment of the requirement for the award of Bachelor of Biotechnology
Engineering is the file of the original work accomplished by way of me under
the steerage of Jinesh P Sr. Technical Officer, Department of Food Safety And
Analytical Quality Control Laboratory, CSIR-CFTRI Mysuru, Karnataka I
similarly declare that the result of the work has not shaped the basis for the
award of any degree or degree to any candidate of any college.

Place: Mysuru Arya C Suresh

Date:
 Acknowledgement

This dissertation would not have been possible without the guidance and help of
several individuals who, in one way or another contributed and extended their
valuable assistance in the preparation and completion of this study.

I would like to express my gratitude to the CSIR-Central food technology

research institute for including my internship program. which has provided an
opportunity to gain practical working experience in the organization.

Sincere gratitude to my guide Mr Jinesh P -Senior Technical officer,

Department of Food Safety and Analytical Quality Control laboratory for his
insightful comments and suggestions.

I am thankful to Dr Dandamundi Usharani –Principal Scientist for devoting

time from her busy schedule and explaining how work is being done and
assigning me various tasks during this 2 month of internship period.

I would also like to extend special thanks to Mrs Ramya J – Project Assistant
for her full cooperation, guidance and support during my internship.

Lastly, I would like to thank Ms Maheshwari -Junior Research Fellow, Ms

Amina Marzeena -Project Assistant, Mr Sanjay and Mr Raja for all laughs,
advice, and memories throughout time….

-Arya Suresh
 ABSTRACTS
Fat or oil is a critical nutritional element for the increase and
protection of health. As a fundamental thing of snack meals, fat/oil
plays numerous functions, including enhancing the managing
residences of uncooked materials, doughs, and batters, adding
calories, and enhancing the mouthfeel, taste, and texture of finished
products. On the alternative hand, the presence of fats/oil influences
the shelf-life of the raw substances in addition to products and makes
the fat/oil-rich products to be a suspicious commodity for fitness
watchers and overweight and obese individuals. This bankruptcy
discusses the exceptional fats/oils of plant and animal sources and
their makes use of in numerous snacks which includes fried and baked
products. The various uncooked materials received by processing
exclusive oils/fat also are referred to; the products prepared are
margarine, mayonnaise, salad dressing, salad oil, and specialty
oils/fat. Oil and fats were extracted from different parts of plants by
using various methods of extraction. In addition to cooking its used as
gastroprotective, caramative, antiemetic, antibacterial, antifungal,
antiviral, antiprotozoal, insect repellent, antioxidant, anticancer,
antidiabetic, and antimutagenic and many other properties.
 INTRODUCTION
FSSAI complete form is the Food Safety and Standards Authority of India. It is
a self-sustaining statutory frame that keeps food safety and standards in India.
FSSAI is administered by way of the Ministry of Health & Family Welfare. The
Body is useful as according to the Food Safety and Standards Act, 2006.

The Food Safety and Standards Authority of India (FSSAI) was set up in 2008
for the proper monitoring of food hygiene and quality in India. It was functional
in 2011 and ever since has been responsible for managing food safety in our
country.
The FSSAI has its headquarters in New Delhi. The authority also has 6 regional
offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai.
The organisation has been set up as per the FSS Act 2006, until which different
acts and laws were being administered under the various ministries of
Government.
What is the FSSAI Act 2006?
The Food Safety and Standards Act 2006 states:
“An Act to consolidate the laws relating to food and to establish the Food Safety
and Standards Authority of India for laying down science-based standards for
articles of food and to regulate their manufacture, storage, distribution, sale and
import, to ensure availability of safe and wholesome food for human
consumption and for matters connected therewith or incidental thereto.”
Until this law was passed, the following acts were being followed to manage the
food surety in the country:

 Vegetable Oil Products (Control) Order, 1947

 Prevention of Food Adulteration Act, 1954
 Fruit Products Order, 1955
 Meat Food Products Order, 1973
A few other acts were also implemented. But the Government passed the FSS
Act in 2006, 2hich was an amalgamation of all the terms and regulations
mentioned in the above acts combined together.
Functions of FSSAI
The following are performed by the Food Safety and Standards Authority of
India:

 Setting Rules and Guidelines – FSSAI sets up rules and guidelines

which need to be followed by all food manufacturing companies, keeping
into consideration hygiene and food safety
 Granting License – To pursue any food-related business food-related
owner needs to get a certificate and license with the permission of FSSAI
 Test the Standard of Food – the standard and quality of food
manufactured by all companies registered under FSSAI, is done by the
organisation themselves
 Regular Audits – Proper inspection is done for food-producing and
manufacturing companies to ensure the standards are at par with the
guidelines
 Spreading Food Safety Awareness – It is the responsibility of FSSAI to
spread awareness and inform the citizens about the importance of safe
and hygienic food consumption
 Maintain Records and Data – FSSAI also has the responsibility to
maintain proper records and data of all the registered organisations. Any
violation of rules prescribed by FSSAI can lead to the termination of the
license
 Keeping the Government Updated – Any food safety-related threat
must be informed to the Government authorities for further action. Also,
assist them in framing food standard policies

Important Initiatives by FSSAI

Many important initiatives have also been taken by FSSAI keeping in mind
food safety and standards. Following is few of these important initiatives:

 Eat Right India – The aim is not just to provide food to one and all, but
to provide quality food to everyone. With this initiative, FSSAI intends to
make good quality food accessible to every citizen of the country
 Clean Street Food – This involves training the street food vendors and
making them aware of the violations as per the FSS Act 2006. This will
also help in the social and economic upliftment of street food vendors
  Diet4Life – This is another initiative taken by FSSAI, to spread
awareness about metabolic disorders.
 Save Food, Share Food, Share Joy – Encouraging people to avoid food
wastage and promoting food donating. Through this, FSSAI intends to
connect food-collecting agencies with the food-producing companies and
share the food with the ones in need
Apart from this, the first-ever World Food Safety Day was celebrated on June 7,
2019, by FSSAI, acknowledging the contribution of states, food businesses, and
individuals in maintaining food safety.

Challenges for FSSAI

There are certain challenges which are to be overcome by FSSAI:

 Proper laboratories for testing the quality of food need to be organised by

the Organisation
 Arranging qualified manpower to test and approve the standards of food
being manufactured
 Re-evaluating the regulations and terms as per international standards
 Gaining funds to get advanced technologies
 Ensuring proper licensing of every food manufacturing individual or
business
Once the Government of India and FSSAI overcome these shortcomings, the
organisation is capable of regulating and maintaining the food safety standards
in all parts of the country.

Labelling of food
All prepacked food requires a food label that displays certain mandatory
information. All food is subject to general food labelling requirements and any
labelling provided must be accurate and not misleading.
The following information must appear by law on food labels and packaging:
Name of the food

The name of the food must be clearly stated on the packaging and not be
misleading.

If there is a name prescribed in law this must be used.

In the absence of a legal name, a customary name can be used. This might be a
name that has become commonly understood by consumers and established
over time such as ‘BLT’ for a bacon, lettuce and tomato sandwich.

If there is no customary name or it is not used, a descriptive name of the food

must be provided. This must be sufficiently descriptive to inform the consumer
of the true nature of the food and to enable it to be distinguished from products
with which it might otherwise be confused. Most products will fall into this
category and require a descriptive name.

If the food has been processed in some way, the process must be included in the
title, for example ‘smoked bacon’, ‘salted peanuts’ or ‘dried fruit’.

Processed food is any food that has been altered in some way during
preparation.

1. List of ingredients

If your food product has two or more ingredients (including water

and additives), you must list them all under the heading 'Ingredients' or a
suitable heading which includes the word 'ingredients'.

Ingredients must be listed in order of weight, with the main ingredient first
according to the amounts that were used to make the food.

Some foods are exempt from the need to display an ingredient list, for example:
fresh fruit and vegetables, carbonated water and foods consisting of a single
ingredient etc.

2.Allergen information

Where a food product contains any of the 14 allergens, required to be declared

by law, as ingredients, these allergens must be listed and emphasised within the
ingredients list.

You must emphasise allergens on the label using a different font, style,
background colour and or by bolding the text. This enables consumers to
understand more about the ingredients in packaged foods and is helpful for
people with food allergies and intolerances who need to avoid certain foods.
3. Quantitative declaration of ingredients (QUID)

The QUID tells a consumer the percentage of particular ingredients contained in

a food product. This is required where the ingredient or category of ingredients
is concerned:

(a) appears in the name of the food or is usually associated with that name by
the consumer;

(b) is emphasised on the labelling in words, pictures or graphics; or

(c) is essential to characterise food and to distinguish it from products with

which it might be confused because of its name or appearance.

The indication the of quantity of an ingredient or category of ingredients must:

 be displayed as a percentage, which corresponds to the quantity of the

ingredient or ingredients at the time of its/their use; and
 appear either in or immediately next to the name of the food or in the list
of ingredients in connection with the ingredient or category of ingredients
in question.

4.Net quantity

All packaged foods above 5g or 5ml must show the net quantity on the label to
comply with the Food Information Regulations.

Foods that are packaged in liquid (or an ice glaze) must show the drained net
weight.

The net quantity declaration is not mandatory in the case of foods:

(a) which are subject to considerable losses in their volume or mass and which
are sold by number or weighed in the presence of the purchaser;

(b) the net quantity of which is less than 5 g or 5 ml, unless these are herbs or
spices;

(c) normally sold by number, provided that the number of items can clearly be
seen and easily counted from the outside or, if not, is indicated on the labelling.
5.Storage conditions and date labelling

Food labels must be marked with either a ‘best before’ or ‘use by’ date so that it
is clear how long foods can be kept and how to store them. Date of manufacture
or packing. The date, month and year in which the commodity is manufactured,
packed or pre-packed, shall be given on the label: Provided that the month and
the year of manufacture, packing or pre-packing shall be given if the “Best
Before Date” of the products is more than three months: Provided further that in
case any package contains commodity which has a short shelf life of fewer than
three months, the date, month and year in which the commodity is manufactured
or prepared or pre-packed shall be mentioned on the label. 10. Best Before and
Use by Date (i) the month and year in capital letters up to which the product is
best for consumption, in the following manner, namely: — “BEST
BEFORE ....... MONTHS AND YEARS OR “BEST BEFORE ..........
MONTHS FROM PACKAGING OR “BEST BEFORE ............MONTHS
FROM MANUFACTUR

6. Name and address of the manufacturer

Food businesses must include a business name and address on the packaging or
food label. This must be either:

 the name of the business whose name the food is marketed under; or
 the address of the business that has imported the food

The address provided needs to be a physical address where your business can be
contacted by mail. You can’t use an e-mail address or phone number. Providing
an address gives consumers the opportunity to contact the manufacturer if they
have a complaint about the product or if they want to know more about I t.

7. Country of origin or place of provenance

In accordance with the FIC Regulations, the indication of the country of origin
or place of provenance of food shall be mandatory where failure to indicate this
might mislead the consumer as to the true country of origin or place of
provenance of the food
8.Nutritional declaration

The mandatory nutrition declaration must be clearly presented in a specific

format and give values for energy and six nutrients. The values must be given in
the units (including both kJ and kcal for energy) per 100g/ml, and the nutrition
declaration must meet the minimum font size requirements.

Declaration regarding Non-veg on veg:

(i) Every package of “non-Vegetarian” food shall bear a declaration to
this effect made by a symbol and colour code as stipulated below to
indicate that the product is Non-Vegetarian Food. The symbol shall
consist of a brown colour filled circle having a diameter not less than
the minimum size specified inside a tr with a brown outline having
sides double the diameter of the circle as indicated in Brown colour

(ii) Where any article of food contains egg only as a non-Vegetarian

ingredient, the manufacturer, or packer or seller may give a
declaration to this effect in addition to the said symbol.

(iii) Every package of Vegetarian Food shall bear a declaration to this

effect by a symbol and colour code as stipulated below for this
purpose to indicate that the product is Vegetarian Food. The symbol
shall consist of a green colour filled circle, having a diameter not less
than the minimum size specified in the Table below, inside the square
with green outline having size double the diameter of the circle, as
indicated in: green colour

Lot/Code/Batch identification:
A batch number or code number or lot number which is a mark of identification
by which the food can be traced in the manufacture and identified in the
distribution shall be given on the label. Provided that in case of packages
containing bread and milk including sterilised milk, particulars under this clause
shall not be required to be given on the label

Labelling of edible oils and fats:

1. The package, label or advertisement of edible oils and fats shall not use the
expressions “Super Refined”, “Extra-Refined”, “Micro-Refined”, “Double-
Refined”, Ultra-Refined”, “Anti-Cholesterol”, “Cholesterol Fighter”, “Soothing
to Heart”, “Cholesterol Friendly”, “Saturated Fat Fat-Free such other
expressions which are an exaggeration of the quality of the Product.

2. Every container in which solvent-extracted oil or de-oiled meal or edible

flour is packed for sale shall, at the time of sale by the producer, bear the
following particulars in English or Hindi

(i) the name, trade name, if any, or description of the solvent-extracted oil or
de-oiled meal or edible flour,

(ii) in the case of oil not conforming to the standards of quality for “refined”
grade solvent extracted oils specified in regulation of Food Safety and
Standards (Food Products Standards and Food Additive) Regulation, 2011 for
Edible vegetable oil/Vanaspati, a declaration in a type-size of not less than 50
mm, as follows shall appear on the label:

(a) “NOT FOR DIRECT EDIBLE CONSUMPTION”, in the case of oils

complying with the requirements for the “semi-refined” or “raw-grade 1” grades
of oil specified in the regulation of Food Safety and Standards (Food Products
standards and Food Additive) Regulation, 2011

(b) “FOR INDUSTRIAL NON-EDIBLE USES ONLY”, in the case of oils not
complying with the requirements under item

(iii) the name and business particulars of the producer;

(iv) the net weight of the contents in the container;

(v) the batch number, month and year of manufacture: Provided that where
solvent extracted oils are transported in bulk in rail tank-wagons or road
tankers, or where de-oiled meal or edible flour is transported in bulk either for
storage in silos or transferred to ship for bulk shipment, it shall be sufficient if
the aforesaid particulars are furnished in the accompanying documents.

3. Every container in which solvent is packed shall, at the time of sale by the
manufacturer or dealer thereof, bear the Indian Standards Institution
certification mark.
4. Every container in which vanaspati, margarine, bakery shortening, blended
edible vegetable oils, mixed fat spread and refined vegetable oil is packed in
addition to other labelling requirements provided in these regulations shall bear
the following particulars in English or Hindi

(a) The name/description of the contents, “free from Argemone Oil”;

(b) The mass/volume of the contents;

5. Every container of refined vegetable oil shall bear the following label,
namely, — Refined (name of the Oil) Oil Provided that the container of
imported edible oil shall also bear the word, “Imported”, as prefix.

6. Every package containing an admixture of palmolein with groundnut oil

shall carry the following label, namely, — BLEND OF PALMOLEIN AND
GROUNDNUT OIL Palmolein......per cent Groundnut oil.... per cent

7. Every package containing an admixture of imported rape-seed oil with

mustard oil, shall carry the following label, namely: BLEND OF IMPORTED
RAPE-SEED OIL AND MUSTARD OIL Imported rape-seed oil.... per cent
Mustard oil.......per cent

8. Every package of vanaspati made from more than 30 percent of Rice bran oil
shall bear the following label, namely: — This package of vanaspati is made
from more than 30 per cent Rice bran oil by weight

9. Every package containing Fat Spread shall carry the following labels namely:

Milk Fat Spread Use before ..............

Date of packing ...........

Total Milk Fat Content Per cent by weight…………

Mixed Fat Spread Use before .............

Date of packing ............

Per cent by weight…………

Milk Fat Content...........

Total Milk Fat Content Percent by weight......

Vegetable Fat Spread Use before ..............

Date of packing ............

Total Fat Content Per cent by weight ......

10. A package containing annatto colour in vegetable oils shall bear the
following label namely: — Annatto colour in oil (Name of oil/oils) used

11. Every package containing an admixture of edible oils shall carry the
following label, namely: — This blended edible vegetable oil contains an
admixture of:

(i) ...................% by Weight

(ii) ................% by Weight (Name and nature of edible vegetable oils i.e., in
raw or refined form)

Date of Packing.................. There shall also be the following declaration in bold

capital letters along with the name of product on front/ central panel,
NOT TO BE SOLD LOOSE
ADULTRATION TESTS:

Determination of Rancidity - Kreis Test:

Rancidity is the characteristic, unpalatable odour and flavour of edible fats and
oils following oxidative or hydrolytic degradation

Principle:
Rancidity can be determined by Kreis test. Among the chemical methods, Kreis
test is a promising one for early detection of rancidity, particularly aldehydes
with a characteristic odour impact. The colour development in the test is critical
and requires optimization.

Apparatus / Instruments:
1. General glassware and apparatus

Materials and Reagents:

1. Phloroglucinol

2. Diethyl ether

3. Concentrated hydrochloric acid

Procedure
Kries Test:

Shake 5 ml of the oil vigorously with 5 ml of 0.1% phloroglucinol solution in

ethanol and add 5ml of conc. Hydrochloric acid. a pink colour indicates
incipient rancidity.

Determination of Colour:
Colour measurement in the oils and fats industry is an essential part of the
refining process. It is a means of assessing when the desired colour has been
reached and when the refining can be halted.
Principle:
The method determines the colour of oils by comparison with Lovibond glasses
of known colour characteristics. The colour is expressed as the sum total of the
yellow and red slides used to match the colour of the oil in a cell of the
specified size in the Lovibond Intestate method determines the colour of oils by
comparison with Lovibond glasses of known colour characteristics. The colour
is expressed as the sum total of the yellow and red slides used to match the
colour of the oil in a cell of the specified size in the Lovibond Tintometer

Apparatus/ Instruments:
1. General Glassware and apparatus

2. Lovibond Tintometer

3. Glass cells (cell size: 0.25-inch, 0.5 inch.1.0-inch, 5.25 inch or 1.0 cm, 2.0
cm, 5.0 cm as required)

Materials and Reagents: Oils / Fats

Sample Preparation: Melt the sample if it is not already liquid and filter the oil
through filter paper to remove any impurities and traces of moisture. Make sure
the sample is absolutely clear and free from turbidity.

Method of analysis:
1. Clean the glass cell of the desired size with carbon tetrachloride and allow it

to dry.

2. Fill it with the oil and place the cell in position in the tintometer.

3. Match the colour with sliding red, yellow and blue colours.

Calculation with units of expression:

Report the colour of the oil in terms of Lovibond units.
Y + 5R is the mode of expressing the colour of light-coloured oils; and Y + 10
R is for the dark-coloured oil

Inference (Qualitative Analysis): Consequently, different workers may report

different values for the yellow and red units for the same oil and the same
workers may report different values for the yellow and red units for the oil
examined at different times. To obviate such personal errors a composite factor
is used for checking the colour comprising the sum total of the yellow(Y) units
and 5 or 10 times the total of red units as specified for the oil or fat

Test for presence of Sesame Oil (Baudouin test):

Sesamolin is a lignan, present in sesame oil.

Principle
The development of pink colour with furfural solution in the presence of
hydrochloric acid indicates the presence of sesame oil. The colour is produced
on the account of reaction of furfural with sesamolin present in sesame oil.

Apparatus / Instruments:
1. General glassware and apparatus

2. Glass stopper test tubes / measuring cylinders.

Materials and Reagents:

1. Hydrochloric acid (concentrated)

2. Furfural solution

Preparation of reagents: Furfural per cent (2 percent furfural–freshly distilled in

ethyl alcohol)

Method of Analysis:
1. Take 5 mL of the oil or melted fat in a 25 mL measuring cylinder (or test
tube) provided with a glass stopper and add 5 mL of concentrated hydrochloric
acid and 0.4 mL of furfural solution. Insert the glass stopper and shake
vigorously for two min.

2. Let it stand and allow the mixture to separate.

3. The development of pink or red colour in the lower acid layer indicates the

presence of sesame oil.

4. Confirm by adding 5 mL of water and shaking again.

5. If the colour in acid layer persists, sesame oil is present and if the colour
disappears it is absent

Inference (Qualitative Analysis): The development of a pink or red colour in the

lower acid layer indicates the presence of sesame oil, provided no other
interfering substances are present.

Test for presence of Argemone Oil:

Argemone (Argemone Mexicana L.), yellow poppy, is a wild herb, which grows
in mustard field and bears capsules full of brown black seeds. Because of its
resemblance with black mustard, it is often used as an adulterant. The oil is
reported to cause glaucoma, dropsy and sometimes total blindness due to the
presence of alkaloids namely, sanguinarine and dihydrosanguinarine.

Method of Analysis:
1. Take about 2 to 5 ml of oil in a test tube.
2. Add equal amount of conc. Nitric acid
3. Vortex for 1 to 2 min
4. If the down layer present ids reddish pink in colour
5. Indicate the presence of argemone oil.
Determination of presence of Cottonseed Oil (Halpern’s
test)
Cotton seed oil contains Cyclopropane fatty acids.

Principle:
The development of red colour on heating the oil with a solution of sulphur in
carbon disulphide indicates the presence of cottonseed oil. The test is also given
by Hempseed oil, Kapok seed oil / oils and fats containing cyclopropenium fatty
acids (such as sterculia and malvalic acid). Hydrogenation and deodorization
wholly or partially destroy the chromogens and react with diminished intensity.
A positive reaction is not given by oil heated to 250 °C or above. The fat of
animals fed on cottonseed meal (butter, lard) or other cottonseed products may
give faint positive reaction by this test.

Apparatus / Instruments:
1. General glassware and apparatus

2. Test tubes

3. Water bath

Materials and Reagents:

Sulphur solution: Prepare a 1% (w/v) solution of sulphur in carbon disulphide
and then add an equal volume of amyl alcohol.

Method of Analysis:
1. Take about 5 mL of the oil or melted fat in a test tube and add to it an equal
volume of the sulphur solution.
2. Mix thoroughly by shaking and heat gently on a water bath (70 – 80 °C)
for a few min with occasional shaking until the carbon disulphide has
boiled off and the sample stops foaming.
 3. . Place the tube in an oil bath or a saturated brine-bath maintained at 110-
115 °C and hold for 2.5 h.
4. . A red colour at the end of this period indicates the presence of cottonseed
oil.
5. The test is sensitive to the extent of 0.5% cottonseed oil in other oils.

Inference (Qualitative Analysis):

A red colour at the end of the method of analysis indicates the presence of
cottonseed oil in oils and fats.

Test for presence of Mineral Oil:

Mineral oil is any of various colourless, odourless, light mixtures of higher
alkanes from a mineral source, particularly a distillate of petroleum.

Principle:

Being non-polar, mineral oils give faster moving spots on thin layer
chromatographic plates, than the triglycerides.

Apparatus / Instruments:
1. General glassware and apparatus

2. Glass slides (7.6  2.5 cm) or glass plates of 20 x 5 cm or 20 x 10 cm may be

used.

3. Developing tank.

4. Ultra-violet lamp (365 nm).

This should be placed in a darkened enclosure.

Materials and Reagents:

1. Silica-gel ‗G ‘with calcium sulphate as binder (commercially available)
2. Petroleum ether

3. 2‘, 7‘-dichloro-fluorescein

4. Ethanol Preparation of reagents Spray reagent: 0.2% solution of 2‘, 7‘-

dichloro-fluorescein in 95% ethanol

Method of Analysis:

Thin Layer Chromatography

1. Hold two slides together face to face and dip them in a slurry of silica gel G
(45g) in a mixture of chloroform and methanol (80 + 20 mL).

2. Withdraw the slides, separate them and allow drying in air and activating at
110 °C for 15 min and cooling in a desiccator.

3. Apply 10 mL of a 10% solution of oil in chloroform on the glass slide/glass

plate using a capillary tube.

4. Allow to dry and place the slide in a developing tank containing petroleum
ether. Cover the tank and allow the solvent to travel for 6 cm from the origin
(about 4 min).

5. Remove the plate from the tank, dry in air, spray with the fluorescein solution
and view under UV light.

6. Appearance of a yellow fluorescent spot on the solvent front indicates the

presence of mineral oil. 7. The vegetable oil forms a yellow streak about 2-3 cm
long from the point of spotting.

Inference (Qualitative Analysis):

If desired, a standard sample containing 1% by mass of liquid paraffin in a
sample of pure oil under test may be prepared and tested simultaneously as
reference sample.

Determination of Moisture Content – Air Oven Method:

Water / moisture present in oil / fat sample is estimated.

Apparatus/ Instruments:
1. General glassware and apparatus

2. Metal dishes 7 – 8 cm diameter and 2 - 3 cm deep provided with tight-fitting

slip-on covers.

3. Weighing Balance

Materials and Reagents:

1. Oils / Fats

2. Phosphorus pentoxide

Method of analysis:
1. Weigh in a previously dried and tared dish about 5 – 10 g of oil or fat, which
has been thoroughly mixed by stirring.

2. Loosen the lid of the dish and heat, in an oven at 105±1 °C for 1 h.

3. Remove the dish from the oven and close the lid.

4. Cool in a desiccator containing phosphorus pentoxide or equivalent desiccant

and weigh.

5. Heat in the oven for a further period of 1 h, cool and weigh.

6. Repeat this process until change in weight between two successive

observations does not exceed 1 mg.

7. Carry out the determination in duplicate.

Calculation with units of expression:

Moisture and Volatile matter percentage = W1  100/W

Where, W1 = Loss in weight (g) of the material on drying W = Weight in g of

the material taken for test Reference
Determination of Saponification Value:
The saponification value is the number of mg of Potassium hydroxide required
to saponify 1 g of oil/fat.

Principle:
The oil sample is saponified by refluxing with a known excess of alcoholic
Potassium hydroxide solution. The alkali required for saponification is
determined by titrating the excess Potassium hydroxide with standard
hydrochloric acid.

Importance: The saponification value is an index of mean molecular weight of

the fatty acids of glycerides comprising a fat. Lower the saponification value,
larger the molecular weight of fatty acids in the glycerides and vice-versa.

Apparatus/ Instruments:
1. General Glass ware and apparatus

2. 250 mL capacity conical flask with ground glass joints.

3. 1 m long air condenser, or reflux condenser (65 cm minimum in length) to fit

the flask.

4. Hot water bath or electric hot plate

5. 1000 mL volumetric flask / stoppered flask.

6. Weighing flask

7. Balance

Materials and Reagents:

1. Aldehyde free alcohol

2. Potassium hydroxide

3. Distilled water

4. Phenolphthalein indicator
5. Hydrochloric acid

6. Anhydrous standard Sodium / Potassium carbonate

Preparation of reagents:
1. Alcoholic Potassium hydroxide Solution - Dissolve 35 to 40 g of Potassium
hydroxide in 20 mL of distilled water and add sufficient aldehyde-free alcohol
to make up to 1000 ml Allow the solution to stand in a tightly stoppered bottle
for 24 h. Then quickly decant the clear supernatant into a suitable, tight
container, and standardize the solution and keep in a bottle closed tight with a
cork or rubber stopper.

2. Phenolphthalein indicator solution - Dissolve 1.0 g of phenolphthalein in 100

mL rectified spirit.

3. Standard hydrochloric acid: approximately 0.5N (Standardized against

anhydrous sodium / potassium carbonate)

Method of analysis:
1. Melt the sample if it is not already liquid and filter through a filter paper to
remove any impurities and the last traces of moisture. Make sure that the sample
is completely dry.

2. Mix the sample thoroughly and weigh about 1.5 to 2.0 g of dry sample into a
250 mL Erlenmeyer flask.

3. Pipette 25 mL of the alcoholic Potassium hydroxide solution into the flask.

Conduct a blank determination along with the sample.

4. Connect the sample and blank flasks with air condensers; keep on the water
bath, gently and steadily boiling until saponification is complete, indicated by
absence of any oily matter and the appearance of a clear solution.

5. Clarity may be achieved within one hour of boiling. After the flask and
condenser have cooled, wash down the inside of the condenser with about 10
mL of hot ethyl alcohol neutral to phenolphthalein. 6. The excess Potassium
hydroxide is determined by titration with 0.5N hydrochloric acid, using about
1.0 mL phenolphthalein indicator.

Calculation with units of expression

Saponification Value = 56.1× 𝐵−𝑆 ×𝑁/W

Where, B = Volume in mL of standard hydrochloric acid required for the blank.

S = Volume in mL of standard hydrochloric acid required for the sample N =
Normality of the standard hydrochloric acid and W = Weight in g of the oil/fat
taken for the test. Units: mg of KOH/1 g oil or fat.

Determination of the unsaponifiable:

Unsaponifiable matter is defined as the substances soluble in the oil, which
after saponification are insoluble in water but soluble in the solvent used for the
determination. It includes lipids of natural origin such as sterols, higher
aliphatic alcohols, pigments, vitamins, and hydrocarbons as well as any foreign
organic matter non-volatile at 100 °C

Principle:
Light Petroleum or diethyl ether is used as a solvent but in most cases, results
will differ according to the solvent selected and generally, the use of diethyl
ether will give a higher value.

Apparatus / Instrument Glassware

1.General Glass ware and apparatus

2. Flat bottom flask or conical flask with a ground glass joint, 250 mL capacity

3. Air condenser 1 meter long to fit the flask

4. Separating funnel, 500 mL capacity

5. Weighing balance-The weighing balance should be accurately calibrated to

measure 10 mg of sample on a tear weigh of 100 g.
Materials and Reagents:
1. Potassium hydroxide

2. Ethyl alcohol (aldehyde free)

3. Ethyl alcohol: Ninety-five percent

4. Phenolphthalein

5. Petroleum ether (40 – 60 °C): Analytical reagent grade

6. Sodium hydroxide

7. Acetone: Analytical reagent grade

8. Anhydrous sodium sulphate

Method Of Analysis:
1. weight 5 g of well-mixed oil/fat sample into a 250 mL conical flask. Add 50
mL of alcoholic Potassium hydroxide solution.

2. Boil the content gently but steadily under a reflux air condenser for one hour
or until the saponification is complete (complete saponification gives a
homogeneous and transparent medium). Take care to avoid loss of ethyl alcohol
during saponification.

3. Wash the condenser with about 10 mL of ethyl alcohol. Transfer the

saponified mixture while still warm to a separating funnel, wash the
saponification flask first with some ethyl alcohol and then with cold water,
using a total of 50 mL of water to rinse the flask.

4. Cool to 20 to 25 °C. Add to the flask 50 mL of petroleum ether, insert the

stopper and shake vigorously, and allow the layers to separate until two distinct
layers are obtained.

5. Transfer the lower soap layer into another separating funnel and repeat the
ether extraction 3 times, using 50 mL portions of petroleum ether for each
extraction. If any emulsion is formed, add a small quantity of ethyl alcohol or
alcoholic Potassium hydroxide solution.
6. Some oils high in the unsaponifiable matter, e.g., marine oils, may require
more than three extractions to completely remove Unsaponifiable matter. In that
case repeat the ether extraction 3 times more, using 50 mL portions of
petroleum ether for each extraction.

7. Collect all the ether extracts in a separating funnel. Wash the combined ether
extract three times with 25 mL portions of aqueous alcohol followed by
washing with 25 mL portions of distilled water to ensure ether extract is free of
alkali (washing is no longer alkaline to phenolphthalein).

8. Transfer washed ether extract to a 250 mL beaker containing a few pieces of

pumice stone, rinse the separator with ether, and add rinsing to the main
solution.

9. Evaporate to about 5 mL and transfer quantitatively using several portions of

ether to a previously dried and weighed 50 mL Erlenmeyer flask.

10. Evaporate either by placing on a water bath. When all ether has been
removed add 2-3 mL acetone and while heating on steam or water bath
completely remove solvent under gentle air.

11. To remove the last traces of ether, dry at 100 °C for 30 min till constant
weight. Note the weight. Dissolve residue in 50 mL of warm ethanol, which has
been neutralised to a phenolphthalein end point. Titrate with 0.02N Sodium
hydroxide. 20

Calculation with units of expression:

Weight in g of the free fatty acids in the extract as oleic acid = 0.282 VN
Where, V = Volume in mL of standard sodium hydroxide solution N =
Normality of standard sodium hydroxide solution Unsaponifiable matter
percentage = 100×(𝐴−𝐵)/W

Where,

A = Weight of the residue in g

B = Weight of free fatty acids in the extract in g

W = Weight of the sample in g Reference.

Determination of Acid Value:

The acid value is defined as the number of milligrams of Potassium hydroxide
required to neutralize the free fatty acids present in one gram of fat. It is a
relative measure of rancidity as free fatty acids are normally formed during
decomposition of triglycerides. The value is also expressed as per cent of free
fatty acids calculated as oleic acid, lauric, ricin oleic and palmitic acids.

Principle:
The acid value is determined by directly titrating the oil/fat in an alcoholic
medium an against standard Potassium hydroxide/sodium hydroxide solution.
The value is a measure of the number of fatty acids, which have been liberated
by hydrolysis from the glycerides due to the action of moisture, temperature
and/or lipolytic enzyme lipase.

Apparatus / Instruments:
1. General Glass ware and apparatus

Materials and Reagents:

1. Oils and fats

2. Phenolphthalein indicator

3. Ethyl alcohol

4. Alkali Blue 6B indicator

5. Potassium hydroxide or sodium hydroxide solution

Method of Analysis:
1. Mix the oil or melted fat thoroughly before weighing. The mass of the test
sample shall be taken based on the colour and expected acid value. Expected
Acid Value Mass of Test portion(g) Accuracy of weighing of test portion (g) 75
0.1 0.0002

2. Weigh accurately appropriate amount of the cooled oil sample as mentioned

in the above table in a 250 mL conical flask.

3. Add 50 mL of freshly neutralised hot ethyl alcohol and about one ml of

phenolphthalein indicator solution. In case of rice bran oil or RBO based
blends, add about 1 mL of Alkali blue indicator.

4. Heat the mixture for about fifteen min in water bath (75-80 °C) In case of
Rice bran oil or RBO based blended oils or fats, add 1mL of Alkali blue
indicator after heating.

5. Titrate while hot against standard alkali solution shaking vigorously during
the titration.

6. End point using phenolphthalein indicator shall be from colourless to light

pink (Persisting for 15 sec.).

7. Endpoint using Alkali blue 6B indicator shall be the disappearance of blue

colour which developed during the addition of indicator.

Note: Noting burette reading after ―obtaining dark pink colour OR Orangish
red‖ as endpoint should be avoided as it will lead to an erroneous result. 8. The
weight of the oil/fat taken for the estimation and the strength of the alkali used
for titration shall be such that the volume of alkali required for the titration does
not exceed 10 mL.

Calculation with units of expression:

Acid value = 56.1×𝑉×𝑁/W

Where,

V = Volume in mL of standard Potassium hydroxide or sodium hydroxide used

 N = Normality of the Potassium hydroxide solution or Sodium hydroxide
solution; and

W = Weight in g of the sample Acid value = % fatty acid (as oleic)  1.99

Determination of Iodine Value:

The iodine value of an oil/fat is the number of grams of iodine absorbed by 100
g of the oil/fat when determined by using Wijs solution

Principle:
The oil/fat sample taken in carbon tetrachloride is treated with a known excess
of iodine monochloride solution in glacial acetic (Wijs solution). The excess
iodine monochloride is treated with potassium iodide and the liberated iodine is
estimated by titration with sodium thiosulfate solution Importance - The iodine
value is a measure of the amount of unsaturation (number of double bonds) in a
fat

Apparatus / Instruments:
1. General glassware and apparatus

2. Erlenmeyer flasks

3. Brown glass bottles

4. Beakers

5. Burettes

6. Pipettes

7. Volumetric flasks

Materials and Reagents:

1. Potassium dichromate

2. Concentrated hydrochloric acid AR

3. Glacial acetic acid, free from ethanol

4. Carbon tetrachloride, analytical reagent grade

5. Iodine mono-chloride (ICl)

6. Potassium iodide (free from potassium iodate)

7. Starch

Method of Analysis:
Oil/fat may be weighed accurately following the Table given below: Expected
Iodine Weight to be taken for value estimation

into a 500 mL glass stoppered conical flask, to which 25 mL of carbon

tetrachloride has been added. Mix the contents well.

2. The weight of the sample shall be such that there is an excess of 50 to 60%
of Wijs solution over that actually needed. Pipette 25 mL of Wijs solution and
replace the glass stopper after wetting with potassium iodide solution.

3. Swirl for proper mixing and keep the flasks in dark for 30 min for non-drying
and semi-drying oils and one hour for drying oils.

4. Carry out a blank simultaneously.

5. After standing, add 15 mL of potassium iodide solution, followed by 100

mL of recently boiled and cooled water, rinsing in the stopper also

6. Titrate the liberated iodine with standardized sodium thiosulphate solution,

using starch as indicator until the blue colour formed disappears after thorough
shaking with the stopper on.

7. Conduct blank determinations in the same manner as test sample but without
oil/fat.

8. Slight variations in temperature appreciably affect titre of iodine solution as

chloroform has a high coefficient of expansion.

9. It is thus necessary that blanks and determinations are made at the same
time.

Calculation with units of expression:

Iodine value = 12.69 × 𝐵−𝑆 ×𝑁/W

Where,

B = volume in mL of standard sodium thiosulphate solution required for the

blank.

S = volume in mL of standard sodium thiosulphate solution required for the

sample.

N = normality of the standard sodium thiosulphate solution.

W = weight in g of the sample.

Units: g of iodine per 100 g oil

Determination of Reichert-Meissl and Polenske Value:

Butter is distinguished from other fats by the presence of glyceryl esters of
relatively low molecular weight fatty acids, especially butyric but also caproic,
capric, caprylic, lauric and myristic acids. These acids are wholly or partially
steam volatile and water soluble. The Reichert-Meissl value reflects the amount
of butyric and caproic acids present and Polenske value chiefly caprylic, capric
and lauric acids, with some contribution from myristic and even palmitic acid.
The Reichert-Meissl value is the number of mLs of 0.1N aqueous sodium
hydroxide solution required to neutralize steam volatile watersoluble fatty acids
distilled from 5 g of an oil/fat under the prescribed conditions. It is a measure of
water-soluble steam volatile fatty acids chiefly butyric and caproic acids
present in either an oil or fat

Principle:
The material is saponified by heating with glycerol sodium hydroxide solution
and then split by treatment with dilute Sulphuric acid. The volatile acids are
immediately steam distilled. The soluble volatile acid in the distillate is filtered
out and estimated by titration with standard sodium hydroxide solution.
Importance -These determinations have been used principally for analysis of
butter and margarines. Butter fat contains mainly butyric acid glycerides.
Butyric acid is volatile and soluble in water. No other fat contains butyric acid
glycerides, and therefore, the ReichertMeissl value of the butter fat is higher
than that for any other fat. Coconut oil and palm kernel oil contain appreciable
quantities of caprylic, capric and lauric acid glycerides. These fatty acids are
steam volatile but not soluble in water, and hence give high Polenske value.

Apparatus / Instruments:
1. General glass ware and apparatus

2 Beaker-25 mL

3. Graduated cylinder-100 mL

5. Pipette-100 mL 6. Graduated burette

6. Asbestos board with a hole about 65 mm diameter for supporting the flask
over the burner. During distillation the flask shall fit snugly into the hole of the
board to prevent the flame from impinging on the surface of the flask above the
hole.

7.Bunsen burner sufficiently large to allow completion of distillation in the

prescribed time

Materials and Reagents:

1. Glycerol

2. Sodium hydroxide

3. Pumice stone grains

4. Sulphuric acid

5. Phenolphthalein indicator

6. Ethyl alcohol
Method of Analysis:
1. Weigh accurately 5 ± 0.1 g of filtered oil or fat sample into a clean, dry, 300
mL distilling flask.

2. Add 20 mL of glycerine and 2 mL of concentrated sodium hydroxide

solution, and heat with swirling over a flame until completely saponified, as
shown by the mixture becoming perfectly clear.

3. Cool the contents slightly and add 90 mL of boiling distilled water, which
has been vigorously boiled for about 15 min After thorough mixing, the
solution should remain clear. If the solution is not clear (indicating incomplete
saponification) or is darker than light yellow (indicating over-heating), repeat
the saponification with a fresh sample of the oil or fat. If the sample is old, the
solution may sometimes be dark and not clear.

4. Add about 0.6 - 0.7 g of pumice stone grains, and 50 mL of dilute Sulphuric
acid solution. Immediately connect the flask to the distillation apparatus.

5. Place the flask on asbestos board so that it fits snugly into the aperture. This
will prevent the flame from impinging on the surface of the flask above the
level of the liquid and avoid super heating.

6. Heat very gently until the liberated fatty acids melt and separate.

7. Then set the flame so that 110 mL of distillate shall be collected within 19 to
21 min.

8. The beginning of the distillation is to be taken as the moment when the first
drop of the distillate falls from the condenser in the receiving flask.

9. Keep the water in the condenser flowing at a sufficient speed to maintain the
temperature of the outgoing water from the condenser between 15 and 20 °C.

10. Collect the distillate in a graduated flask.

11. When the distillate exactly reaches the 110 mL mark on the flask, remove
the flame and quickly replace the flask by a 25 mL measuring cylinder.
12. Stopper the graduated flask and without mixing place it in a water bath
maintained at 15 °C for 10 min so that the 110 mL graduation mark is 1 cm
below the water level in the bath.

13. Swirl round the contents of the flask from time to time. Remove the
graduated flask from the cold-water bath, dry the outside and mix the content
gently by inverting the flask 4 to 5 times without shaking. Avoid wetting the
stopper with the insoluble acids.

14. Filter the liquid through a dry, 9 cm Whatman No. 4 filter paper or
equivalent. Reject the first 2-3 mL of the filtrate and collect the rest in a dry
flask.

15. The filtrate should be clear. Pipette 100 mL of the filtrate and add 5 drops
of the phenolphthalein solution and titrate against standard 0.1N sodium
hydroxide solution.

16. Run a Blank Test without the fat but using the same quantities of the
reagents.

Polenske Value:

17. After titrating, the soluble volatile acids detach the still head and rinse the
condenser with three successive 15 mL portions of cold distilled water passing
each washing separately through the measuring cylinder, 110 mL graduated
flask and the filter paper and allow all of it to pass through. Discard all the
washings.

18. Place the funnel on a clean conical flask. Dissolve the insoluble fatty acids
by three similar washings of the condenser, the measuring cylinder, the 110 mL
flask with stopper, and the filter paper with 15 mL portions of ethyl alcohol.

19. Combine the alcoholic washings in a clean flask, add 5 drops of

phenolphthalein indicator solution, and titrate with standard (0.1N) sodium
hydroxide solution

Calculation with units of expression:

Reichert-Meissl Value= (𝐴 – 𝐵) × 𝑁 × 11

where,

A = Volume in mL of standard sodium hydroxide solution required for the test;

B = Volume in mL in standard sodium hydroxide solution required for the

blank; and N = Normality of standard sodium hydroxide solution.

Calculation of Polenske Value:

Polenske value= 10 × 𝑉 × 𝑁 where, V = Volume in mL of standard sodium
hydroxide solution required for the test; and N = Normality of the standard
sodium hydroxide solution. Note: - Unless the directions are followed in every
detail reproducible result cannot be obtained.

Determination of Refractive Index:

The Refractive index varies with temperature and wavelength. Significance:
Refractive index of oils increases with the increase in unsaturation and also the
chain length of fatty acids.

Principle:

The ratio of the velocity of light in a vacuum to the velocity of light in the oil or
fat; more generally, expresses the ratio between the sine of the angle of
incidence to the sine of the angle of refraction when a ray of light of known
wavelength (usually 589.3 nm, the mean of D lines of Sodium) passes from air
into the oil or fat. Measurement of the refractive index of the sample is done by
means of a suitable refractometer.

Apparatus / Instruments:
1. General glassware and apparatus

2. Bu tyro Refractometer

1. (i) Its reading can be converted to refractive index with the help of the table.
2. (ii) Light Source -If the refractometer is equipped with a compensator, a
tungsten lamp or day light may be used.

3. (iii) Otherwise a monochromatic light such as sodium vapour lamp (589.3

nm) may be used.

Materials and reagents:

Oil / Fat

Procedure:
Calibrate the instrument using the distilled water which has refractive index.
Melt the sample if it is not already liquid set the refractometer to desired
temperature.

Ensure that the prisms are clean and dry. Place a few drops of the sample on the
prism. Close the prism and allow standing for 1-2 min. adjust the instrument
and lighting to obtain the most distinct reading possible and determining the
butyro-refractometer number.

Peroxide Value:
This is an indication of the extent of oxidation suffered by an oil.

Reagents:
1. Acetic Acid – chloroform solvent mixture 3:2. Mix 3 volumes of glacial
acetic acid with 2 volumes of chloroform.
2. Freshly prepared saturated potassium iodide solution.
3. 0.1 N and 0.001N sodium thiosulphate solutions. Weigh 25g of sodium
thiosulphate and dissolve in 1L od distilled water and boil and cool filter
if necessary. Standardise against standard potassium dichromate solution.
4. Starch solution - 1% water soluble starch solution.
Procedure:
Weigh 5g sample into 250 ml stoppered conical flask. Add 30ml acetic acid
chloroform solvent mixture and swirl to dissolve. Add 0.5m; saturated
potassium iodide solution with Mohr pipette. Let stand for 1 min in dark with
occasional shaking then add about 30 ml of water. Slowly titrate the liberated
iodine with 0.1N sodium thiosulphate solution with vigorous shaking until
yellow colour is almost gone. using add about 0.5ml of starch solution as
indicator and continue titrating shaking vigour sly to release all I2 from CHC13
layer until blue colour disappears. if less than 0.5 ml of 0.1N Na2S2O3 is used.
Repeat using 0.001N Na2S2O3 conduct blank determination

Calculation:
Peroxide value expressed as milli equivalent of peroxide oxygen per kg sample

Peroxide value= Titre X N X 100 / Weight of the sample

Where Titre= ml of sodium Thiosulphate used = N normality of sodium

thiosulphate solution

Fresh oil usually have peroxide values well below 10 meq/kg. A rancid taste
often begins to be noticeable when the peroxide value is above 20 meq/kg in
interpreting such figures, however it is necessary to take into account the
particular oil or fat.

Gas Chromatography (GC)

Column Oven
Temperature range: room temperature: + 4 °C to 450 °C
Temperature accuracy: set value (K) ± 1 % (calibration at 0.01 °C)
Temperature deviation: < 2 °C max.
Temperature variation coefficient: < 0.01 °C/°C
Temperature program steps: Up to 20
Injection
Injection port unit: Split/splitless injection unit provided as standard.
Temperature range: room temperature: + 5 °C to 450 °C

Detectors
Flame Ionization Detector (FID)

Temperature range: to 450 °C

Minimum detected quantity: 1.5 pgC/s (dodecane)

Dynamic range
Thermal Conductivity Detector (TCD)

Software
GC Solution - Performs full instrument control, data acquisition, post
processing & data analysis and report generation

Type of Analysis:
It is an analytical technique for separation and analysis of compounds that can
be vaporised without decomposition.

Working Principle
GC acronym for Gas Chromatograph is a very powerful & ubiquitous analytical
technique. It was introduced by James & Martin in 1952. The instrument
provides a time separation of components in a mixture. The basic operating
principle involves volatilization of the sample in the injection port, separation of
the components in a specially prepared column and the detection of each
component by a detector. Various detectors like FID (Flame Ionization
detector), ECD (Electron Capture detector), TCD (Thermal conductivity
detector) etc. are widely used in GC.

Applications
 FAMEs (Fatty Acid Methyl Esters)
 Flavours
  Alditol acetates of sugars
 Residual Solvents
 Volatile Oils
 Plant extracts

RESULT AND DISCUSSION

PHYSICOCHEMICAL PARAMETERS OF PURE GHEE

PHYSICOCHEMICAL VALUES
PARAMETERS
RANCIDITY NEGATIVE
ADDED COLOUR NEGATIVE
ARGEMONE OIL NEGATIVE
COTTON SEED OIL NEGATIVE
BOUDINS TEST NEGATIVE
MOISTURE 0.2458
BUTYRO REFRACTROMETER 42.35
READING
ACID VALUE 0.3688
PRESENCE OF BITA NEGATIVE
SISTOSTEROL
MINERAL OIL NEGATIVE
CONCLUSION:

Fats and oil are vital for hormone production and vitamin absorption. They
protect various organs and helps in keeping our body warm. Oils are important
to keep our skin healthy and consumption of oil impacts the cognitive and
physical functions of the body. But some ghee and oil that are obtained are
adultered and the food we eat outside are used oils these leads to many health
complication,

ghee can be easily mixed with cheap oil. This common adulterants are the (i)
Vanaspati (ii) Refined vegetable oils (Deoxidized oils) example – groundnut,
coconut, cotton seed oil (iii) animal bodies’ fat.

Adulteration in edible oil cheat the consumer and can pose serious risk to health
in some cases. The consumption of adulteration mustard oil can lead to food
poisoning, intestinal infections, and stomach- related illness.

So by conducting this tests we can identify if the sample is adultered or not

REFERNCES:
https://www.fssai.gov.in/cms/raft.php.

saif.cftri.res.in

Food Safety and Standards (Packaging) Second Amendment Regulations, 2022

(taxguru.in)

Food Safety and Standards Authority of India (FSSAI) (byjus.com)

Food Safety and Standards (Packaging and Labelling) Regulations, 2011|

National Portal of India

https://www.csir.res.in/csir-cftri

https://www.researchgate.net/publication/363430317_Fats_and_oil

https://www.bing.com/images/search?
q=CFTRI+SYMBOL+MYSURU&form=HDRSC2&first=1&tsc=ImageHoverTitle

https://www.bing.com/search?
q=FSSAI+PARAMETER+FOR+PURE+GHEE&qs=n&form=QBRE&sp=-
1&pq=fssai+parameter+for+pure+ghee&sc=9-
29&sk=&cvid=3D52AF4DA98C4FA59CEE9E0E698335FF&ghsh=0&ghacc=0&ghp
l=
https://www.boldsky.com/health/wellness/2017/harmful-effects-of-
adulterated-ghee-112013.html

https://www.ifst.org/resources/information-statements/oils-and-
fats#:~:text=Oils%20and%20fats%20form%20an%20important%20part
%20of,fatty%20acids%20that%20give%20the%20functionality%20to%20fats.

https://fssai.gov.in/upload/uploadfiles/files/
Manual_Revised_Oil_Fats_22_06_2021.pdf