Through a notification dated 7 February, the FSSAI has drafted special provisions relating to a sale of vegetable oil and fat and also for making vanaspati. The FSSAI has invited comments and suggestions from the stakeholders within a period of 30 days from the above-mentioned date.
FSSAI has drafted the revisions in the Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011. These amendments will come into force on their final publication in the Official Gazette and will be called the Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulations, 2018.
Chapter 2 PROHIBITION AND RESTRICTIONS ON SALES in the regulation ‘Sale of certain admixtures prohibited’ the proposed amendment has omitted the following two clauses for restrictions of sale
- ghee which contains any added matter not exclusively derived from milk fat;
- skimmed milk (fat abstracted) as milk
In the category ‘Special provisions relating to a sale of vegetable oil and fat’ (2.3.15) the amendment proposes to remove the presently listed vegetable oils that can be used to make vanaspati. The previous provision that lists the vegetable oils will be replaced with the following
“Vanaspati, interesterified vegetable oil or fat, bakery shortening, bakery and industrial Margarine, table Margarine and fat spreads shall be prepared from any of the edible vegetable oils whose standards are specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or from any other edible vegetable oil with prior approval of the Food Authority.”
This revision will remove the restrictions placed on FBOs to make vanaspati only from specified and listed vegetable oils but enables them to make vanaspati with any edible oils the standards for which are prescribed under FSSR or with any vegetable oil approved by the Food Authority.
FSSAI has notified Draft Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulation, 2017 with respect to ‘Removal of Boudouin Test and Halphen test requirement for Blended edible Vegetable Oil. FSSAI has proposed to remove Halphen’s Test and Baudouin Test as there are other more suitable tests which can be used for testing blending of edible oils.
FSSAI will also address adulteration of Blended Edible Vegetable Oil once the notification of Fatty acid profile of different Vegetable Oils gets notified.
These draft standards shall be reviewed and based on the comments received for stakeholders could be revised, if necessary. The revised standards will be notified for implementation within a period of six months.