FSSAI has notified the Food Safety and Standards (Food Products Standards and Food Additives) twelfth Amendment Regulations, 2018 relating to revision of standards of some oils and new standards for others as follows:
- Kachi Ghani Mustard Oil
- Palm oil with regard to melting point
- Vanaspati
- Palm Stearin
- Palm Kernel Olein
- Palm Kernel Stearin; Superolein
- Avocado Oil
- Inclusion of Peroxide Value in standards of all vegetable oils.
These regulations 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 Chapter 2 FOOD PRODUCT STANDARDS in the regulation FATS, OILS AND FAT EMULSIONS (2.2) under the category OILS (2.2.1)for the clause relating to Rape-seed oil (toria oil) mustard oil (Sarson ka tel) has been replaced with the following
“6. Rapeseed oil (toria oil) or mustard oil (Sarson ka tel) means the oil expressed from clean and sound mustard seeds belonging to the compestris, juncea or 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 may be labeled as Kachi Ghani or Cold Pressed if the content of natural allyl isothiocyanate in the oil is not less than 0.20 % by weight
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 under regulation 2.2.1 (16) and shall not contain Hexane more than 5.00 ppm.”
in clause (19) about Palm oil for “Melting point (Capillary Slip method)” the Limit has been changed to Not more than 39°C”
In the same regulation, the following standards have been added
“25. Avocado oil 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 colouring or flavouring 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 |
Note 1 – Test for Argemone oil shall be negative.
Note 2– Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shallconform to the standards laid down under regulation 2.2.1 (16).The oil so refined shall not contain Hexane more than5.00 ppm.
Note 3-The Oil may contain food additives permitted in these regulations and appendices.
- Palm Stearin means the high melting fraction obtained by fractionation of palm oil which is derived from thefleshy mesocarp of fruits of oil palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring and flavouring substances or mineral oils. It shall conform to the following standards
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 by weight |
6. | Slip point or Slip melting point | Not less than 44°C |
7. | Free Fatty Acid (expressed as Palmitic Acid) | Not more than 5.0 percent by weight |
Note 1– Test for Argemone oil shall be negative.
Note 2– Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16).The oil so refined shall not contain Hexane more than 5.00 ppm. Additionally, it shall have Flash Point (Pensky Marten closed method) -not less than 250°C.
Note 3-The Oil may contain food additives permitted in these regulations and appendices.
- Palm Kernel Stearin means the solid fraction obtained by fractionation of palm kernel oil obtained from sound kernel of the fruits of oil palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring and flavouring substances or mineral oil. It shall conform to the following standards
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 by weight |
5. | Free Fatty Acid (expressed as Lauric Acid) | Not more than 5.0 percent by weight |
6. | Slip point or Slip melting point | 31 -34 °C |
Note 1– Test for Argemone oil shall be negative.
Note 2– Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whetherobtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shallconform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. Additionally, it shall have Flash Point (Pensky Marten closed method) – not less than 250°C.
Note 3-The Oil may contain food additives permitted in these regulations and appendices.
- Palm Kernel Olein means the liquid fraction obtained by fractionation of Palm Kernel oil obtained from sound kernel of the fruits of Oil Palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring and flavouring substances or mineral oil. It shall conform to the following standards
S No. | Parameters | Limits | |
1. | Refractive index at 40°C | 1.451-1.453 | |
2. | Saponification value | 231-244 | |
3. | Iodine value | 20-28 | |
4. | Unsaponifiable matter | Not more than 1.5 percent by weight | |
5. | Free Fatty Acid (expressed as Lauric Acid) | Not more than 5.0 percent by weight | |
6. | Slip point or Slip melting point | 21- 26°C | |
Note 1 -Test for Argemone oil shall be negative.
Note 2 – Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16).The oil so refined shall not contain Hexane more than 5.00 ppm. Additionally, it shall have Flash Point (Pensky Marten closed method) – not less than 250°C. Note 3 -The Oil may contain food additives permitted in these regulations and appendices |
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29. Palm Superolein means the liquid fraction obtained by fractionation of Palm oil obtained from the fleshy mesocarp of fruits of oil Palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter separated water, added colouring, and flavouring substances or mineral oils. It shall conform to the following standards | |||
S No. | Parameters | Limits | |
1. | Refractive index at 40°C | 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 by weight | |
5. | Free Fatty Acid (expressed as Palmitic
Acid) |
Not more than 3.0 percent by weight | |
Note 1-Test for Argemone oil shall be negative.”
Note 2– Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than5.00 ppm. Additionally, it shall have Flash Point (Pensky Marten closed method) – not less than 250oC.
Note 3-The Oil may contain food additives permitted in these regulations and appendices.”
In the regulation dealing with HYDROGENATED VEGETABLE OILS (2.2.6) the first paragraph about Vanaspati has been replaced with the following
“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. Provided that Refined Salseed fat, if used, shall not be more than 10 percent of the total oil mix.”
The proviso below.in brackets () has been omitted
It may contain Food Additives permitted in these regulations and appendices.
(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.)
Under (vii)The product shall conform to the following requirements
Free fatty acid (as oleic acid), percent by mass: Not more than 0.25
Has been replaced with
“d) Acid Value: Not more than 0.6”
In the category ‘FATTY ACID COMPOSITION (2.2.7) ’, in the table, the following columns and entries have been added
“Fatty acid | Avocado Oil | Palm Stearin | Palm Kernel Stearin | Palm Kernel
Olein |
Palm
super-olein |
(1) | (22) | (23) | (24) | (25) | (26) |
C6:0 | ND | ND | 0.2 max. | 0.7 max | ND |
C8:0 | ND | ND | 1.3-3.0 | 2.9-6.3 | ND |
C10:0 | ND | ND | 2.4-3.3 | 2.7-4.5 | ND |
C12:0 | ND | 0.1-0.5 | 52.0-59.7 | 39.7-47.0 | 0.1-0.5 |
C14:0 | 0.3 max | 1.0-2.0 | 20.0-25.0 | 11.5-15.5 | 0.5-1.5 |
C16:0 | 7.0-35.0 | 48.0-74.0 | 6.7-10.0 | 6.2-10.6 | 30.0-39.0 |
C16:1 | 2.0-16.8 | 0.2 max | ND | 0.1 max. | 0.5 max. |
C17:0 | 0.3 max. | 0.2 max | ND | ND | 0.1 max. |
C17:1 | 0.3 max. | 0.1 max | ND | ND | ND |
C18:0 | 1.5 max. | 3.9-6.0 | 1.0-3.0 | 1.7-3.0 | 2.8-4.5 |
C18:1 | 36.0-80.0 | 15.5-36.0 | 4.1-8.0 | 14.4-24.6 | 43.0-49.5 |
C18:2 | 6.0-21.2 | 3.0-10.0 | 0.5-1.5 | 2.4-4.3 | 10.5-15.0 |
C18:3 | 3.0 max | 0.5 max. | 0.1 max. | 0.3 max | 0.2-1.0 |
C20:0 | 0.5 max. | 1.0 max. | 0.5 max | 0.5 max. | 0.4 max. |
C20:1 | 0.2 max. | 0.4 max | 0.1 max. | 0.2 max | 0.2 max. |
C20:2 | ND | ND | ND | ND | ND |
C22:0 | ND | 0.2 max | ND | ND | 0.2 max. |
C22:1 | ND | ND | ND | ND | ND |
C22:2 | ND | ND | ND | ND | ND |
C24:0 | 0.1 max. | ND | ND | ND | ND |
C24:1 | ND | ND | ND | ND | ND |
Note 1– ND-not detectable, defined as ≤0.05%”.
New regulation has been added as follows
“2.2.8. PEROXIDE VALUE OF OILS AND FATS
The Peroxide Value of various categories of oils and fats shall be as follows:
(i) Refined oils up to 10 milliequivalents of active oxygen/kg oil (except olive oil)
(ii) Cold pressed and virgin oils up to 15 milliequivalents of active oxygen/kg oil(except olive oil);
(iii) Cold pressed fats and oils up to 15 milliequivalents of active oxygen/kg oil (except olive oil);
(iv) Virgin olive oils < 20 milliequivalents of active oxygen/kg oil;
(v) Refined olive oil < 5 milliequivalents of active oxygen/kg oil;
(vi) Olive oil < 15 milliequivalents of active oxygen/kg oil;
(vii) Refined olive-pomace oil < 5 milliequivalents of active oxygen/kg oil;
(viii) Olive-pomace oil < 15 milliequivalents of active oxygen/kg oil;
(ix) Other expelled edible oils and fats up to 10 milliequivalents of active oxygen/kg oil or fat.”
Salim Nedarya says
suggest to increase the mustard oil BTT range to 23.0°C to 29.5°C from 23.0°C to 27.5°C ,
in case of cold pressed or kachchi ghani then content of natural allyl isothiocyanate in the oil should be minimum 0.25 % by weight.