In its notification dated 5the June 2015, the FSSAI has proposed some amendments to the Food Safety and Standards (Packaging and Labelling) Regulations 2011. In this regard the Apex food regulator has invited FBOs to present their objections and suggestions duly accompanied with scientific evidence, if any. Once these amendments are notified in the Official […]
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 […]