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 […]