The FSSAI has drafted new standards for Chia Oil and its fatty acid composition in the Draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2018. The FSSAI has also invited objections and suggestions which must reach the FSSAI office by 4 August 2018 and can also be sent an email to [email protected]. These amendments shall come into force on their final publication in the Official Gazette.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 under regulation FATS, OILS, AND FAT EMULSIONS (2.2) the new standards for Chia Oil have been added.
Chia Oil means the oil expressed from the clean and sound seeds of chia (Salvia hispanica) without the application of heat. It shall be clear from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances and mineral oil.”
It shall conform to the following specifications:
|1.||Refractive index at 40°C||1.470 – 1.480|
|3.||Iodine value||Not less than 180|
|4.||Acid Value||Not more than 2.0mg KOH/g Oil|
|5.||Unsaponifiable matter||Not more than 1.5%|
Test for Argemone oil shall be negative.
Under FATTY ACID COMPOSITION (2.2.7) which covers the fatty acid composition of the oils and fats specified in Table 1. Table 1 contains Fatty Acid Composition of various vegetable oils as determined by gas-liquid chromatography (expressed as a percentage of total fatty acids) and to this table fatty acid composition of Chia oil has been added
|Fatty Acid||Chia Oil|
|C16:0||6.0 – 8.0|
|C18.0||3.0 – 4.5|
|C18.2||17.0 – 22.0|
|C18.3||58.0 – 65.0|