(1).Beef fat or suet means fat obtained from a beef carcass. it shall have a saponification value varying from 193 to 200 and an iodine value from 35 to 46. it may contain food additives permitted in these regulations and appendices
(2).Mutton fat means fat obtained from the carcass of sheep. it shall have a saponification value varying from 192 to 195 and an iodine value from 35 to 46.
it may contain food additives permitted in these regulations and appendices
(3).Goat fat means the rendered fat from goat. it shall have a saponification value varying from 193 to 196 and iodine value from 36 to 45.
It may contain food additives permitted in these Regulations and Appendices
(4).Lard means the rendered fat from hogs and shall not contain more than one per cent of substances other than fatty acids and fat. it shall have a saponification value varying from 192 to 198 and iodine value from 52 to 65.
it may contain food additives permitted in these regulations and appendices
(5).Cocoa butter means the fat obtained by expression from the nibs of the beans of Theobroma cocoa L. It shall be free from other oils and fats, mineral oil and added colours. It shall conform to the following standards:

(6).Refined salseed fat means the fat obtained from seed kernels of sal trees, shorea robusta Gaertn, F.(N..diperrocaspaceae which has been neutralized with alkali, bleached with bleaching earth or activated carbon or both, and deodorized with steam, no other chemical agents being used. Alternatively, deacidification, bleaching and deodorisation may be done by physical means. The material shall be clear on melting and free from adulterants, sediment, suspended or other foreign matter, separated water or added colouring substance. However, it may contain food additives permitted in these Regulations and Appendices. There shall be no turbidity after keeping the filtered sample at 40oC for 24 hours. It shall conform to the following standards:—
Moisture =Not more than 0.1 percent
Butyro refractometer reading at 40oC =36.7 - 51.0
Refractive Index at 40oC =1.4500 - 1.4600
Iodine Value (Wijs' Method) 31 - 45
Saponification value =180 - 195
Unsaponifiable matter= Not more than 2.5 percent by weight
Free fatty acids (expressed as Oleic acid) =Not more than 0.25 percent by weight
Acid value =Not more than 0.5
9:10 epoxy and 9:10 Dihydroxy stearic acid =Not more than 3.0 percent by weight
Flash point (Pensky Marten closed method) =Not less than 250oC

(7).Kokum Fat means the fat obtained from clean and sound kernels of Kokum (Garcinia indica choisy) “also known as kokum, by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediments, suspended or other foreign matter, separated water, added colouring and flavouring matters and mineral oil.” However, it may contain food additives permitted in these regulations and Appendix A.
It shall also conform to the following standards, namely:—
Butyro-refractometer reading at 40oC, or =45.9-47.3
Refractive Index at 40oC =1.4565 to 1.4575
Saponification value= 187-191.7
Unsaponifiable matters= Not more than 1.5 per cent by weight
Iodine value (wijs) 32-40 Acid value =Not more than 0.5
Flash Point Pensky-Martens (closed) method =Not less than 250oC

(8).Mango Kernel Fat means the fat obtained from clean and sound kernels of Mango (Magifera Indica Linn) by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined.
The fat shall be clear on melting and free from rancidity, adulterants, sediment suspended or other
foreign matter, separated water, added colouring and flavouring matters and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices.
It shall also conform to the following standards, namely :—
Butyro-refractometer reading at 40oC =43.7-51.6
or Refractive Index at 40oC 1.4550 to 1.4604 Saponification value =185-198 Unsaponifiable matters =Not more than 1.5 per cent by weight Iodine value (wijs) 32-57 Acid value =Not more than 0.5 Flash Point Pensky-Martens (closed) method= Not more than 250oC

(9).Dhupa Fat means the fat obtained from clean and sound seed kernels of Dhupa, also known as Indian Copal (Vateria Indica Linn) tree by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment, suspended or other foreign matter, separated water, added colouring and flavouring matter and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices
It shall also conform to the following standards, namely :—
Butyro-refractometer reading at 40oC,= 47.5-49.5
or Refractive Index at 40oC =1.4576 to 1.4590
Saponification value= 187-192
Unsaponifiable matters =Not more than 1.5 per cent by weight.
Iodine value (wijs) 36-43
Acid value =Not more than 0.5
Flash Point Penske-Martens (closed) method= Not less than 250oC

(10).Phulwara Fat means the fat obtained from clean and sound seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb) Baelni, Madhuca Butyracea or Bassia Butyracea] by a p rocess of expression or by a process of solvent extraction from cake or Kernel. It shall be refined. The fat shall be clear on melting and shall be free from rancidity, adulterants sediments, suspended on other foreign matters, separated water, added colouring and flavouring substances and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices.
It shall also conform to the following Standards, namely :—
Butyro-refractometer reading at 40oC =48.6-51.0
or Refractive Index at 40oC= 1.4584 to 1.4600
Saponification value =192.5-199.4
Unsaponifiable matters =Not more than 1.5 per cent by weight.
Iodine value (wijs) 43.8-47.4
Acid value =Not more than 0.5
Flash Point Penske-Martens (closed) method =Not less than 250oC