Description

·       Almond Oil Is Derived From The Kernel Of Almond Fruit (Amygdalus Communis L.).

·       Arachis Oil (Peanut Oil; Groundnut Oil) Is Derived From Groundnuts (Seeds Of Arachis Hypogaea L.).

·       Babassu Oil Is Derived From The Kernel Of The Fruit Of Several Varieties Of The Palm Orbignya Spp.

·       Coconut Oil Is Derived From The Kernel Of The Coconut (Cocos Nucifera L.).

·       Cottonseed Oil Is Derived From The Seeds Of Various Cultivated Species Of Gossypium Spp.

·       Flaxseed (Linseed) Oil Is Derived From The Seeds Of Various Cultivated Species Of Linum Usitatissimum

·       Grapeseed Oil Is Derived From The Seeds Of The Grape (Vitis Vinifera L.).

·       Hazelnut Oil Is Derived From The Kernel Of Hazelnut Fruit (Corylus Avellana L.).

·       Maize Oil (Corn Oil) Is Derived From Maize Germ (The Embryos Of Zea Mays L.).

·       Mustardseed Oil Is Derived From The Seeds Of White Mustard (Sinapis Alba L. Or Brassica Hirta Moench), Brown And Yellow Mustard (Brassica Juncea (L.) Czernajew And Cossen) And Of Black Mustard (Brassica Nigra (L.) Koch).

·       Palm Kernel Oil Is Derived From The Kernel Of The Fruit Of The Oil Palm (Elaeis Guineensis).

·       Palm Kernel Olein Is The Liquid Fraction Derived From Fractionation Of Palm Kernel Oil (Described Above).

·       Palm Kernel Stearin Is The Solid Fraction Derived From Fractionation Of Palm Kernel Oil (Described Above).

·       Palm Oil Is Derived From The Fleshy Mesocarp Of The Fruit Of The Oil Palm (Elaeis Guineensis).

·       Palm Oil With A Higher Content Of Oleic Acid Is Derived From The Fleshy Mesocarp Of Hybrid Palm Fruit (Oxg) (Elaeis Oleifera X Elaeis Guineensis)

·       Palm Olein Is The Liquid Fraction Derived From The Fractionation Of Palm Oil (Described Above).

·       Palm Stearin Is The High-Melting Fraction Derived From The Fractionation Of Palm Oil (Described Above).

·       Palm Superolein Is A Liquid Fraction Derived From Palm Oil (Described Above) Produced Through A Specially Controlled Crystallization Process To Achieve An Iodine Value Of 60 Or Higher.

·       Pistachio Oil Is Derived From The Kernel Of Pistachio Fruit (Pistacia Vera L.).

·       Rapeseed Oil (Turnip Rape Oil; Colza Oil; Ravison Oil; Sarson Oil: Toria Oil) Is Produced From Seeds Of Brassica Napus L., Brassica Rapa L., Brassica Juncea L. And Brassica Tournefortii Gouan Species.

·       Rapeseed Oil – Low Erucic Acid (Low Erucic Acid Turnip Rape Oil; Low Erucic Acid Colza Oil; Canola Oil) Is Produced From Low Erucic Acid Oil-Bearing Seeds Of Varieties Derived From The Brassica Napus L., Brassica Rapa L. And Brassica Juncea L., Species.

·       Rice Bran Oil (Rice Oil) Is Derived From The Bran Of Rice (Oryza Sativa L).

·       Safflower Seed Oil (Safflower Oil; Carthamus Oil; Kurdee Oil) Is Derived From Safflower Seeds (Seeds Of Carthamus Tinctorious L.).

·       Safflower Seed Oil – High Oleic Acid (High Oleic Acid Safflower Oil; High Oleic Acid Carthamus Oil; High Oleic Acid Kurdee Oil) Is Produced From High Oleic Acid Oil-Bearing Seeds Of Varieties Derived From Carthamus Tinctorious L.

·       Sesame Seed Oil (Sesame Oil; Gingelly Oil; Benne Oil; Ben Oil; Till Oil; Tillie Oil) Is Derived From Sesame Seeds (Seeds Of Sesamum Indicum L.).

·       Soya Bean Oil (Soybean Oil) Is Derived From Soya Beans (Seeds Of Glycine Max (L.) Merr.).

·       Sunflower Seed Oil (Sunflower Oil) Is Derived From Sunflower Seeds (Seeds Of Helianthus Annuus L.).

·       Sunflower Seed Oil – High Oleic Acid (High Oleic Acid Sunflower Oil) Is Produced From High Oleic Acid Oil-Bearing Seeds Of Varieties Derived From Sunflower Seeds (Seeds Of Helianthus Annuus L.).

·       Sunflower Seed Oil – Mid Oleic Acid (Mid-Oleic Acid Sunflower Oil) Is Produced From Mid-Oleic Acid Oil-Bearing Sunflower Seeds (Seeds Of Helianthus Annuus L.).

·       Walnut Oil Is Derived From The Kernel Of Walnut Fruit (Juglans Regia L.).

Essential Composition And Quality Factors

Glc Ranges Of Fatty Acid Composition (Expressed As Percentages) :-

·       Samples Falling Within The Appropriate Ranges Specified In Table 1 Are In Compliance With This Standard. Supplementary Criteria, For Example National Geographical And/Or Climatic Variations, May Be Considered, As Necessary, To Confirm That A Sample Is In Compliance With The Standard.

·       Low-Erucic Acid Rapeseed Oil Must Not Contain More Than 2% Erucic Acid (As % Of Total Fatty Acids).

·       High Oleic Acid Safflower Oil Must Contain Not Less Than 70% Oleic Acid (As A % Of Total Fatty Acids).

·       High Oleic Acid Sunflower Oil Must Contain Not Less Than 75% Oleic Acid (As % Of Total Fatty Acids).

·       Palm Oil With A Higher Content Of Oleic Acid Must Contain Not Less Than 48% Oleic Acid (As % Of Total Fatty Acids)

Slip Point :-

·       Palm Kernel Olein – Between 21 To 26

·       Palm Kernel Stearin – Between 31 To 34 °C

·       Palm Olein – Not More Than 24°C

·       Palm Stearin – Not Less Than 44°C

·       Palm Superolein – Not More Than 19.5°C 

Food Additives

·       Antifoaming Agents, Antioxidants And Emulsifiers Used In Accordance With  General Standard For Food Additives (Cxs 192-1995) In Food Category  (Vegetable Oils And Fats) Are Acceptable For Use In Foods Conforming To This Standard

Contaminants

·       The Products Covered By This Standard Shall Comply With The Maximum Levels Of The General Standard For Contaminants And Toxins In Food And Feed (Cxs 193-1995).

·       The Products Covered By This Standard Shall Comply With The Maximum Residue Limits For Pesticides Established By The Codex Alimentarius Commission.

Hygiene

·       It Is Recommended That The Products Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (Cxc 1-1969), And Other Relevant Codex Texts Such As Codes Of Hygienic Practice And Codes Of Practice.

·       The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (Cxg 21-1997).

Labelling

Name Of The Food :-

·       The Product Shall Be Labelled In Accordance With The General Standard For The Labelling Of Prepackaged Foods (Cxs 1-1985).

Labelling Of Non-Retail Containers :-

·       Information On The Above Labelling Requirements Shall Be Given Either On The Container Or In Accompanying Documents, Except That The Name Of The Food, Lot Identification And The Name And Address Of The Manufacturer Or Packer Shall Appear On The Container.

·       However, Lot Identification And The Name And Address Of The Manufacturer Or Packer May Be Replaced By An Identification Mark, Provided That Such A Mark Is Clearly Identifiable With The Accompanying Documents.

Methods Of Analysis And Sampling

Determination Of Glc Ranges Of Fatty Acid Composition :-

·       According To Iso 5508: 1990 And 5509: 2000; Or Aocs Ce 2-66 (97), Ce 1e-91 (01) Or Ce 1f-96 (02).

Determination Of Slip Point :-

·       According To Iso 6321: 2002 For All Oils; Aocs Cc 3b-92 (02) For All Oils Except For Palm Oils; Aocs Cc 3-25 (97) For Palm Oils Only.