… or microbial fats and oils (including jojoba oil) and their fractions, whether or not refined, but not chemically …
Explanatory notes
… oil varies from yellow to brownish in colour and has an acrid taste and smell. On oxidation it forms a very tough … in lacquers or nitrocellulose, in the production of dibasic acids, elastomers or adhesives, surface‑active agents, hydraulic fluids, etc. (4) Sesame oil, …