Consumer Voice - - Comparativ­e Test -

FOR PHYSIC­O­CHEM­I­CAL PA­RAM­E­TERS Al­lyl isoth­io­cyanate | Io­dine value | Saponi­fi­ca­tion value | Un­saponifi­able mat­ter | Re­frac­tive in­dex | Acid value | Arge­mone oil | Sus­pended par­ti­cles |

Vis­i­bil­ity | Odour Al­lyl isoth­io­cyanate

This colour­less oil is re­spon­si­ble for the pun­gent flavour of mus­tard. Mus­tard oil is ex­pected to be rich in nat­u­ral es­sen­tial oil (al­lyl isoth­io­cyanate) as it is ex­tracted through cold-press pro­cesses.

As per AGMARK, al­lyl isoth­io­cyanate should be in the range of 0.25 per cent to 0.60 per cent for Grade I, and 0.10 per cent to 0.60 per cent for Grade II. The In­dian Stan­dard re­quire­ment for kachchi ghani is 0.20 per cent to 0.60 per cent. No re­quire­ment has been set by FSSAI.

Io­dine value

The io­dine value is a mea­sure of the un­sat­u­ra­tion of fats and oils. This is mea­sured in terms of the num­ber of centi­grams of io­dine ab­sorbed per gram of sam­ple (% io­dine ab­sorbed).

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