In August 2015 the FSSAI had revised maximum limit of trans fatty acids to not more than 5% from the previous 10% in interesterified vegetable fat and oil, margarine and hydrogenated vegetable oils by making amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulation 2011. The FSSAI had extended the […]
Interesterified vegetable fat
means an edible fatty material that has been so treated as to bring about a rearrangement of fatty acid positions within the glyceride entities and hence a change in the physical properties like melting point, viscosity, specific gravity and the like with very little change in the constitution of the fatty acids themselves by a […]