As per the Direction under Section 16(5) of the Food Safety and Standards Act, 2006-reg, Food Safety and Standards Authority of India (FSSAI) has operationalized the standards of Crude Corn (Maize) oil.
FSSAI has notified the draft FSS (Food Product Standards and Food Additives) Amendment Regulations 2022 relating to the standards of Crude Corn(maize) Oil significantly in exercise of the power conferred under Section 92 of the Food Safety and Standards Act, 2006.
This draft amendment regulation has been notified on the FSSAI website on 31.05.2022 for public comments. In order to allow FBOs to import the crude corn oil, FSSAI has decided to operationalize the following provision of the above-mentioned proposed draft amendment with immediate effect:
(e) after sub-regulation 2.2.8 relating to PEROXIDE VALUE OF OILS AND FATS ,the following sub-regulations shall be inserted namely. 2.2.9. CRUDE SOLVENT EXTRACTED CORN (MAIZE) OIL
This has been issued with the approval of the competent authority in the exercise of the power vested under Section 18(2)(d) read with 16(5) of the Food Safety and Standards Act, 2006.
bengm37 says
What are the oil standards to be maintained for frying oil?
Anupama says
Standards for frying oil
We consider manily 3 parameters ;
1. Hydrolytic rancidity (Free fatty acid)
2. Oxidative Rancidity (peroxide value)
3. Secondary Oxidation due to aldehyde and Ketons body formation due to repetitive frying of the same oil..
Free Fatty Acids
When we fry any food items which contains more amount of water content. Many leads to elevation of water content in oil. Eventually, it will increase free fatty acid content in that particular oil.This phenomenon is called as hydrolytic rancidity.
Peroxide Value
While frying , oxygen in air get dissolved in the oil and increase peroxide value . This happens due to oxygen incorporation on the hydrogen bonds of triglycerides and peroxide bond occur. This will eventually increase oxidative rancidity of oil and rancid odour forms.
Secondary Oxidation
Due to recurring frying of cooking oil aldehyde and ketone body forms which makes the oil dense fom normal condition. The repetitive frying of oil increases its carcinogenic potential due to secondary oxidation.