The FSSAI has notified the Food Safety and Standards (Food Products Standards and Food
Additives) Amendment Regulations, 2018 and have invited comments and suggestions from stakeholders to reach FSSAI by 19 April. 2018. The FSSAI has proposed the revised and new standards so as to harmonize them with Codex for better trade practices. They will also effectively regulate specified food commodities for their quality and safety. The draft standards will be reviewed based on the comments received from stakeholders and revised if necessary. The revised standards will be notified for implementation within a period of six months. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2018.
FSSAI has revised the standards for
- Kachi Ghani Mustard Oil
- Palm Oil with regards to melting point
- Vanaspati
It has proposed new standards for the following
- Palm Stearin
- Palm Kernel Olein
- Palm Kernel Stearin
- Palm Superolein
- Avocado Oil
And Peroxide Value in standards has been included in all vegetable oils
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation FATS, OILS AND FAT EMULSIONS under the category
OILS (2.2.1) FSSAI has proposed to substitute clause 6 with the following clause
Rapeseed oil (Toria oil) or mustard oil (Sarson ka tel) means the oil expressed from clean and sound mustard seeds belonging to the compestris, junceaor napus varieties of Brassica which is clear and free from rancidity, suspended or foreign matter, separated water, added colouring or flavouring substances and mineral oil and conforms to the following parameters and limits.
S. No | Parameters | Limits |
1. | Butyro-refractometer reading at 40oC
OR Refractive index at 40oC |
58.0 to 60.5;
or 1.4646 to 1.4662 |
2. | Saponification value | 168-177 |
3. | Iodine value | 96-112:
Polybromide test shall be Negative |
4. | Unsaponifiable matter | Not more than 1.2 percent by weight |
5. | Acid value | Not more than 6.0 |
6. | Bellier test (Turbidity temperature -Acetic acid Method) | 23.0°C to 27.5°C |
7. | Test for Hydrocyanic Acid | Passes the test |
- Note 1 – Test for Argemone oil shall be negative.
- Note 2 – The oil shall be labeled as Kachi Ghani if the content of natural essential oil as allyl isothiocyanate is in the range of 0.25-0.60 %.
- Note 3- The oil may contain food additives permitted in these regulations and appendices.
- Note 4 – Where the oil is obtained by the method of solvent extraction or in the case of oil imported into India, whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining in accordance with the standards laid down in clause (16-Refined vegetable oil) and shall not contain Hexane more than 5.00 ppm.”
- in clause 19 (Palm oil) in the table, against the entry for Melting point (capillary slip method) the limit of “37°C” has been replaced; and the limit will now be “39°C”
New standards
Avocado oil (clause 25) means the oil obtained from the avocado fruit (Persea Americana) which is clear and free from rancidity, suspended or other foreign matter, separated water and added coloring or flavoring substances and conforms to the following parameters and limits
S. No | Parameters | Limits |
1. | Refractive index at 40°C | 1.4650 – 1.4740 |
2. | Saponification value | 177 – 198 |
3. | Iodine value | 63 – 95 |
4. | Unsaponifiable matter | Not more than 12.0% by weight |
5. | Acid value | Not more than 2 |
6. | Peroxide Value | Not more than a 15milli equivalent of Oxygen/ Kg fat |
Note 1.-Test for Argemone oil shall be negative.
Palm stearin (clause 26) means the high-melting fraction derived from the fractionation of palm oil which conforms to the following parameters and limits.
S. No | Parameters | Limits |
1. | Refractive index at 60°C | 1.447-1.452 |
2. | Saponification value | 193-205 |
3. | Iodine value | Not more than 48 |
4. | Unsaponifiable matter | Not more than 0.9 percent |
5. | Slip point or Slip melting point °C | Not less than 44 |
6. | Acid Value | Not more than 0.5 |
7. | Peroxide Value | Not more than 10 milliequivalents of active oxygen /Kg Oil |
Note 1.-Test for Argemone oil shall be negative.
Palm kernel stearin (clause 27) means the solid fraction derived from fractionation of palm kernel oil which conforms to the following parameters and limits.
S. No | Parameters | Limits |
1. | Refractive index at 40°C | 1.449-1.451 |
2. | Saponification value | 244-255 |
3. | Iodine value | 4-8.5 |
4. | Unsaponifiable matter | Not more than 1.5 percent |
5. | Acid Value | Not more than 0.5 |
6. | Peroxide Value | Not more than 10 milliequivalents of active oxygen /Kg Oil |
Note 1.-Test for Argemone oil shall be negative.
Palm kernel olein (clause 28) means the liquid fraction derived from fractionation of palm kernel oil which conforms to the following parameters and limits.
S. No | Parameters | Limits |
1. | Refractive index at 40ºC | 1.451-1.453 |
2. | Saponification value | 231-244 |
3. | Iodine value | 20-28 |
4. | Unsaponifiable matter | Not more than 1.5 percent |
5. | Acid Value | Not more than 0.5 |
6. | Peroxide Value | Not more than 10 milliequivalents of
active oxygen /Kg Oil |
Note 1.-Test for Argemone oil shall be negative.
Palm Superolein (Clause 29) means a liquid fraction derived from palm oil produced through a specially controlled crystallization process to achieve an iodine value of 60 or higher which conforms to the following parameters and limits.
S. No | Parameters | Limits |
1. | Refractive index at 40ºC | 1.463-1.465 |
2. | Saponification value | 180-205 |
3. | Iodine value | Not less than 60 |
4. | Unsaponifiable matter | Not more than 1.3 percent |
5. | Slip point | Not more than 19.5°C |
6. | Acid Value | Not more than 0.5 |
7. | Peroxide Value | Not more than 10 milliequivalents of active
oxygen /Kg Oil |
Note 1.-Test for Argemone oil shall be negative.
Under ‘HYDROGENATED VEGETABLE OILS (2.2.6) in clause 1 related to Vanaspati
The paragraph “Vanaspati shall be prepared from one or more of the following vegetable oils,” and which includes all the vegetable oils and ends with Palm Stearin”,
Will be substituted with the following paragraph
“Vanaspati shall be prepared from any of the edible vegetable oils whose standards have been prescribed in these regulations or from any other edible vegetable oil with prior approval of the Food Safety and Standards Authority of India.”
- in sub-clause (vi, It may contain Food Additives permitted in these regulations and appendices……the provisos shall be omitted
- In sub-clause (vii the product shall conform to the following requirements…….)
Free fatty acid (as oleic acid), percent by mass: Not more than 0.25
Will be replaced by
Free fatty acid, as Palmitic acid,) percent by mass: Not more than 0.25
New standards have been proposed for the following
FATTY ACID COMPOSITION (2.2.7)
The oils and fats specified in clauses 25, 26, 27, 28 and 29 above shall comply with the fatty acid composition of the oils and fats specified in tabular form as given on pages 9 and 10 of the draft regulation. The table denotes Fatty Acid composition of vegetable oils and fats as determined by gas-liquid chromatography (expressed as a percentage of total fatty acids)
PEROXIDE VALUE OF OILS AND FATS (2.2.8)
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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