FSSAI has revised the standards for refined vegetable oil, sunflower seed oil and sunflower seed oil (high oleic acid), with the inclusion of a new standard for chia oil. The notification was issued under the Food Safety and Standards (Food Products Standards and Additives) Regulations, 2011, and suggestions, views, and comments on the same were invited from the stakeholders.
The draft, defined the revised standard for refined vegetable oil as, “Any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials, deacidified with alkali and/or physical refining and/or by miscella refining using permitted food-grade solvents and/or degumming using phosphoric/citric acid and any suitable food-grade enzyme, followed by bleaching with absorbent earth and/or activated carbon and deodourised with steam. No other chemical agent shall be used.”
Also the name of the vegetable oil from which the refined oil has been manufactured shall be clearly specified on the label of the container. In addition, specified edible oils shall also apply, except for acid value, which shall be not more than 0.6. Moisture shall not exceed 0.10 per cent by weight. Sunflower seed or the high oleic acid oil-bearing sunflower seeds of Helianthus annuus L. It shall contain not less than 75 per cent oleic acid as percent of total fatty acids. Chia oil Chia oil means the oil expressed from the clean and sound seeds of chia (Salvia hispanica) without the application of heat. The test for argemone oil shall be negative.
The draft also notified to add provision with reference to partially-hydrogenated and winterised soybean oil, partially-hydrogenated soybean oil, table margarine and fat spread. The new provision included is that the oil shall not contain trans-fatty acids more thyan five per cent by weight. Provided that the maximum limit of trans-fatty acid shall not be more than two per cent by weight, after two years from the date of final notification of the above said provision.