Through its notification dated 18 March 2021, the FSSAI has Gazette Notified the Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulation, 2019 related to standards of Shea Butter and Borneo Tallow. These regulations have been made to further amend the Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011. The FSSAI has made these amendments after taking into consideration the objections and suggestions received from the public in respect of the draft which was made public on 30 July 2020. The amended regulations are as follows.
REGULATIONS
These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2021. They shall come into force on the date of their publication in the Official Gazette.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.2, FATS, OILS AND FAT EMULSIONS under sub-regulation 2.2.4 relating to Edible Fats, the following standards have been added which are as follows.
- Shea butter: Shea butter means the product obtained by pressing and extraction from shea kernels derived from Shea tree (Butyrospermum parkii). It shall be refined to make it fit for human consumption. The refined shea butter may be used as such or fractionated using dry fractionation or solvent fractionation technique to obtain stearin/olein fractions to be suitably used for different food applications.
Shea butter shall be free from admixture with other oils and fats and free from adulterants, any foreign matter or added colouring substance. It shall be clear on melting.
It shall conform to the following standards:
|
S. No. |
Parameters |
Shea butter (unrefined) |
Shea butter (refined) |
|
1. |
Refractive index at 44°C |
1.4620 – 1.4650 |
1.4620 – 1.4650 |
|
2. |
Iodine value |
30 – 75 |
30 – 75 |
|
3. |
Saponification value |
160- 200 |
160- 200 |
|
4. |
Unsaponifiable matter |
Not more than 19 percent |
Not more than 10 percent |
|
5. |
Free Fatty acids (as oleic acid) |
Not more than 8 per cent |
Not more than 0.25 percent |
|
6. |
Moisture |
– |
Not more than 0.1 percent. |
|
7. |
Flash point (Pensky-Marten closed method) |
– |
Not less than 250°C |
Note: 1. Test for argemone oil shall be negative
- It may contain food additive as per appendix A of these regulations.
- Borneo tallow / Illipe butter: Borneo tallow / Illipe butter means the fat obtained by pressing and extraction from Illipe seeds (Shorea stenoptera). Illipe butter shall be free from admixture with other oils and fats and 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.
It shall conform to the following standards:
|
S. No. |
Parameters |
Borneo tallow / Illipe butter |
|
1. |
Refractive index at 40°C |
1.4560 – 1.4570 |
|
2. |
Iodine value |
25 – 38 |
|
3. |
Saponification value |
180- 200 |
|
4. |
Unsaponifiable matter |
Not more than 2.5 per cent |
|
5. |
Free Fatty acids (as oleic acid) |
Not more than 3 per cent. |
Note: 1. Test for argemone oil shall be negative
- It may contain food additive as per appendix A of these regulations.
Source : FSSAI
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