Through a draft notification uploaded on 22 June 2017 the FSSAI has invited comments, suggestion and views by 22 July 2017 regarding the insertion of new standards for Shea butter and Borneo tallow and inclusion of fatty acid composition for various edible vegetable oils. The proposed changes will be made in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in the regulation FATS, OILS AND FAT EMULSIONS.
Proposed standards for Shea Butter
Shea butter is obtained by pressing and extracting from Shea kernels derived from Shea tree (Butyrospermum parkii) which is then refined for human consumption. The refined shea butter may be used as such or it can be fractionated using dry fractionation or solvent fractionation technique to obtain stearin/olein fractions to be suitably used for different food applications. Shea butter must be free from admixture with other oils and fats and free from adulterants, foreign matter or added colouring substance. It shall be clear on melting.
Standards are as follows
|Parameters||Shea butter (Unrefined)||Shea butter (Refined)|
|Refractive Index at 44°C||1.4620 – 1.4650||1.4620 – 1.4650|
|Iodine Value||30 – 75||30 – 75|
|Saponification Value||160- 200||160- 200|
|Unsaponifiable matter||Not more than 19% by wt.||Not more than 10% by wt.|
|Free Fatty acids (as oleic acid)||Not more than 8%||Not more than 0.25%|
|Peroxide Value||Not more than 10meq/kg||Not more than 10meq/kg|
|Moisture||Not more than 0.1 %|
|Flash point (PenskyMarten closed method)||Not less than 250°C|
|Test for argemone oil shall be negative|
Proposed Standards for BORNEO TALLOW/ ILLIPE BUTTER
Borneo tallow/ Illipe butter is a fat that is obtained by pressing and extracting from Illipe seeds (Shorea stenoptera). Illipe butter must not have an admixture with other oils and fats and must be free from adulterants, rancidity, suspended or any foreign matter, separated water, added colouring or flavouring substance, or mineral oil. It shall be clear on melting.
Standards are as follows
Refractive index at 40°C 1.4560 – 1.4570
Iodine Value 25 – 38
Saponification Value 180- 200
Unsaponifiable matter Not more than 2.5%
Free Fatty acids (as oleic acid) Not more than 3 %
Peroxide value Not more than 10 meq/kg
Test for argemone oil shall be negative
FATTY ACID COMPOSITION
The FSSAI has also proposed amendments under Hydrogenated vegetable oils. All the oils and fats mentioned in the regulation must comply with the fatty acid composition of the respective oils and fats which have been mentioned in two tables.
Fatty Acid Composition of vegetable oils as determined by gas liquid chromatography (expressed as percentage of total fatty acids) has been given for various oils like Groundnut oil, Coconut oil, Cotton-seed oil, Maize oil, Palm oil, Palm kernel oil, Palm olein, Rice bran oil, Safflower seed oil, Safflower seed oil (high oleic acid) and Soya bean oil.
A second table is composed of Fatty Acid Composition of vegetable oils as determined by gas liquid chromatography (expressed as percentage of total fatty acids) Continued) like Mustard-seed oil, Rapeseed Oil Rapeseed oil (low erucic acid) Sesame seed oil, Sunflower seed oil, Sunflower seed oil (high oleic acid), Virgin olive oils, Olive oil (Refined Olive oil) and Olive Pomace Oil (Refined Olive Pomace oil).
- All the products mentioned above may contain food additives permitted in Appendix A of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
- The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011.
- The products shall be prepared and handled in accordance with the guidance provided in the Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and any other such guidance provided from time to time under the provisions of the Food Safety and Standard Act, 2006.
- The product shall conform to the microbiological requirement given in Appendix B of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
- The provisions laid down under Food Safety and Standards (Packaging and Labelling) Regulations, 2011 shall apply.
- Methods of Sampling and Analysis must be as provided in the relevant Food Safety and Standards Authority of India Manual of Methods of Analysis of Food.