Through a notification uploaded on 27 July 2017 the FSSAI has invited comments, objections and suggestions regarding revision of standards for Kachi Ghani Mustard Oil, Palm oil with regard to melting point, Vanaspati and New Standards of Palm Stearin; Palm Kernel Olein, Palm Kernel Stearin, Superolein, Avocado Oil and also inclusion of Peroxide Value in standards of all vegetable oils. The objections and suggestions must reach the FSSAI within a period of 60 days from the above-mentioned date.
FSSAI has proposed changes in the Food Safety and Standards (Food Product Standards and Food Additives Regulation, 2011 in the regulation dealing with FATS, OILS AND FAT EMULSIONS in the category relating to OILS
- In the category of Rape-seed oil (toria oil) mustard oil (sarson ka tel) besides the parameters on standards already mentioned the FSSAI has added another parameter which is as follows: The oil shall be labelled as Kachi Ghani if the content of Natural essential oil as allyl isothiocyanate is in the range of 0.25-0.60%.
- In the standards for Palm oil, the following entry “Melting point (capillary slip method)” is proposed to be replaced with Melting point (capillary slip method) Not more than 39° C.
FSSAI has also added standards for the following categories of oils
Avocado oil is defined as the oil obtained from the avocado fruit (Persea Americana). It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added coloring or flavoring substances.
- Standards shall conform to the following specifications
- Refractive index at 40°C 4650 – 1.4740
- Saponification value 177 – 198
- Iodine value 63 – 95
- Unsaponifiable matter Not more than 12.0% by weight
- Acid value Not more than 2
- Peroxide Value Not more than 15 milliequivalents of Oxygen/ Kg fat
- Test for Argemone oil shall be negative.
Palm stearin is defined as the high-melting fraction derived from the fractionation of palm oil.
Standards shall conform to the following specifications
- Refractive index at 60°C 447-1.452
- Saponification value 193-205
- Iodine value Not more than 48
- Unsaponifiable matter Not more than 0.9 percent
- Slip point or Slip melting point °C Not less than 44
- Acid Value Not more than 0.5
- Peroxide Value Not more than 10 milliequivalents of active oxygen /Kg Oil
- Test for Argemone oil shall be negative.
Palm kernel stearin is defined as the solid fraction derived from fractionation of palm kernel oil.
Standards shall conform to the following specifications
- Refractive index at 40°C 449-1.451
- Saponification value 244-255
- Iodine value 4-8.5
- Unsaponifiable matter Not more than 1.5 percent
- Acid Value Not more than 0.5
- Peroxide Value Not more than 10 milliequivalents of active oxygen /Kg Oil
- Test for Argemone oil shall be negative.
Palm kernel olein is the liquid fraction derived from fractionation of palm kernel oil It Standards shall conform to the following specifications
- Refractive index at 40ºC 451-1.453
- Saponification value 231-244
- Iodine value 20-28
- Unsaponifiable matter Not more than 1.5 percent
- Acid Value Not more than 0.5
- Peroxide Value Not more than 10 milliequivalents of active oxygen /Kg Oil
- Test for Argemone oil shall be negative.
Palm Superolein can be defined as a liquid fraction derived from palm oil produced through a specially controlled crystallization process to achieve an iodine value of 60 or higher.
Standards will conform to the following specifications
- Refractive index at 40ºC 463-1.465
- Saponification value 180-205
- Iodine value Not less than 60
- Unsaponifiable matter Not more than 1.3 percent
- Slip point Not more than 19.5°C
- Acid Value Not more than 0.5
- Peroxide Value Not more than 10 milliequivalents of active oxygen /Kg Oil
- Test for Argemone oil shall be negative.
FSSAI has also proposed to changes in HYDROGENATED VEGETABLE OILS relating to Vanaspati.
In the opening paragraph, for the words “Vanaspati shall be prepared from one or more of the following vegetable oils:
(a) Coconut oil
(b) Cotton-seed oil
(c) Dhupa fat etc. etc.
This long list of oils will be replaced by the following clause namely
Vanaspati shall be prepared from any of the edible vegetable oils whose standards are prescribed under these regulations or any other edible vegetable oil with prior approval of the Food Authority.
The following will be omitted from the standards for vanaspati
Provided that imported crude palm oil and fractions thereof shall not be used by the producers other than those who are engaged in manufacture of vanaspati/any other hydrogenated oil produce and are equipped in the same location with the facilities for generation of hydrogen gas and hydrogenation of the said imported crude palm oil and fractions thereof with the gas so generated in the manufacture of vanaspati/any other hydrogenated vegetable oil product for edible consumption.
The standards ‘Free fatty acid (as oleic acid), percent by mass: Not more than 0.25
will be substituted with
“Free Fatty acids (as palmitic acid), percent by mass: Not more than 0.25.”
The FSSAI has also proposed to add to the regulations a new parameter called
FATTY ACID COMPOSITION
The oils and fats like Palm Stearin, Palm Kernel Stearin, Palm Kernel Olein, Palm super olein and Avocado Oil will need to comply with the fatty acid composition.
Fatty Acid Composition of vegetable oils as determined by gas-liquid chromatography
(expressed as a percentage of total fatty acids) has been given in tabular form in the draft notification.
Inclusion of Peroxide Values for standards of oils
The Peroxide Value of various categories of oils and fats shall be as follows
- Refined oils up to 10 milliequivalents of active oxygen/kg oil (except olive oil)
- Cold pressed and virgin oils up to 15 milliequivalents of active oxygen/kg oil(except olive oil)
- Cold pressed fats and oils up to 15 milliequivalents of active oxygen/kg oil (except olive oil)
- Virgin olive oils < 20 milliequivalents of active oxygen/kg oil
- Refined olive oil < 5 milliequivalents of active oxygen/kg oil
- Olive oil < 15 milliequivalents of active oxygen/kg oil
- Refined olive-pomace oil < 5 milliequivalents of active oxygen/kg oil
- Olive-pomace oil < 15 milliequivalents of active oxygen/kg oil
- Other fats and oils up to 10 milliequivalents of active oxygen/kg oil”.
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