INDICATOR DENOMINATION | CHARACTERISTICS OF MUSTARD OIL BY GRADES |
HIGHEST GRADE | FIRST GRADE | SECOND GRADE |
TRANSPARENCY | Transparent, without sediment | Transparent, without sediment | Slightly cloudy, which is not defective |
SMELL AND TASTE | Natural, no foreign smell, smack or bitter taste | Natural, no foreign smell, smack or bitter taste | Characteristic of mustard oil, no foreign smell |
COLOUR | Yellow, green shade is permissible | Yellow, green shade is permissible | Yellow, green shade is permissible |
INCIDIES DENOMINATION | CHARACTERISTICS OF MUSTARD OIL BY GRADES |
HIGHEST GRADE | FIRST GRADE | SECOND GRADE |
Color value, mg I, not more | 90 | 100 | - |
Acid content, mg KOH/g, not more | 1, 5 | 4, 0 | 6.0 |
Mass share of non-fatty matters, %, not more | 0.05 | 0.05 | 0.02 |
Mass share of thephosphorous-containing matters, %, not more than | 0.4 | 0.6 | 0.8 |
Mass share of the moisture and volatile matters, %, not more | 0.10 | 0.15 | 0.30 |
Soap | - | - | - |
Flash point of the oil, º C, not lower | 215 | 215 | 215 |
Peroxide number, 1/2Omillimole /kg : not more | 10 | 10 | - |
Muss share of the Erucic acid , %, not more or equal to -for human consumption -for industrial processing | - - | 2 5 | 2 5 |
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