The Food Safety and Standards (Prohibition and Restriction of Sales) Regulations, 2011 specifies that “Food Products in which edible oils and fats are used as an ingredient shall not contain industrial trans fatty acids more than 2% by mass of the total oils/fats present in the product”, which is effective on and from 01st January, […]
Why Hydrogenation used in Edible Vegetable Oils? What Labelling Guidelines to be followed if Hydrogented Oils are used in foods?
Hydrogenation is the process of adding hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency. For the hydrogenation process the catalyst that is most often used is powered nickel compound. To carry out hydrogenation the oil is “sparged” at a high temperature and pressure with hydrogen in the […]
Food labelling guidelines to be followed by Food Business Operators of “Edible Oils & Fats”, “Permitted Food Colors” and “Irradiated Food” : Module 12
The specific requirements and restrictions regarding labelling of packages of edible oils and fats are as given below :- 1. The words like ,“Super-Refined”, “Extra-Refined”, “Micro-Refined”, “Double-Refined”, Ultra-Refined”, “Anti-Cholesterol”, “Cholesterol Fighter”, “Soothing to Heart”, “Cholesterol Friendly”, “Saturated Fat Free” or any other words which are an exaggeration of the quality of the Product ,are not allowed […]