Food Act No. 26 of 1980
REGULATIONS made by the Minister of Health care and Nutrition in terms of section 32 of
food act No 26 of 1980 in consultation with the Food Advisory Committee
Nimal Siripala De Silva
Minister of Healthcare and, Nutrition
Colombo
………………..2007
These regulations may be cited as the Food (Fats and Oils Standards) Regulations - 2006 and shall
come into operation from…………………….2007.
PART I - GENERAL
1. For the purpose of these Regulations “Edible fat” and “Edible oil” means any food
composed of triglycerides of fatty acids of vegetable or animal origin but does not include
different grades of cream, butter, recombined butter, butter oil, ghee or dairy fat spread.
2. Fat of animal origin shall be produced from animals that were healthy at the time of
slaughter and is fit for human consumption.
3. Refined Vegetable Oil means 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 followed by
bleaching with adsorbent earth and / or carbon and deodorized with steam.
4. The name of the vegetable oil from which the refined oil has been manufactured shall be
clearly specified on the label of the container.
5. Edible fats and Edible oils may contain permitted antioxidants in accordance with the
provisions of Food (Additives – Antioxidants) Regulations 2007.
6. Edible fats and edible oils shall conform to the requirements laid down in these regulations
and the fatty acid compositions of vegetable oils / fats and animal oils / fats as determined
by Gas Chromatography shall be shall be in accordance with Schedule I / II hereto.
PART II - FATS & OILS FROM VEGETABLE SOURCES
1. COCONUT OIL (EDIBLE COCONUT OIL) is derived from the kernel of the sound and
mature nuts of Cocos nucifera L.
(i) Coconut oil shall have a -
1
(a)
(b)
(c)
(d)
Relative density at (40oC/water at 20oC) between 0.908 and 0.921,
Refractive index at 40oC between 1.448 and 1.450,
Iodine value of between 6 and 11,
Saponification value of between 248 and 265.
(ii) Coconut oil shall not contain (a)
(b)
(c)
(d)
(e)
more than 1.0 % m/m free fatty acids expressed as lauric acid,
more than 0.5 % m/m moisture,
more than 1.5 % m/m unsaponifiable matter,
any other oil or fat, or mineral oil, and
any suspended or other foreign matter, any added colouring or flavouring
substance.
2. CORN OIL (MAIZE OIL) is derived from the maize germ (embryo) of Zea mays L.
(i) Corn oil shall have a
(a)
(b)
(c)
(d)
Relative density at (20oC / water at 20oC) between 0.917 and 0.925,
Refractive index at 40oC between 1.465 and 1.468,
Iodine value between 103 and 128 and
Saponification value between 187 and 195.
(ii) Corn oil shall not contain (a)
(b)
(c)
(d)
(e)
more than 1.0 % m/m free fatty acids expressed as oleic acid;
more than 0.5 % m/m moisture;
more than 2.8 % m/m unsaponifiable matter;
any other oil, fat or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring substance.
3. GINGELLY OIL (EDIBLE GINGELLY OIL, SESAME SEED OIL, SESAME OIL,
TIL OIL) is derived from the seeds of Sesamum indicum L.
(i) Gingelly oil shall have a –
(a)
(b)
(c)
(d)
Relative density at (20oC / water at 20oC) between 0.915 and 0.924;
Refractive index at 40oC between 1.465 and 1.469;
Iodine value between 104 and 120; and
Saponification value between 186 and 195.
(ii) Gingelly oil shall not contain –
(a) more than 3.0 %m/m free fatty acids expressed as oleic acid;
(b) more than 0.5 % m/m moisture;
2
(c) more than 2.0 % m/m unsaponifiable matter;
(d) any other oil, fat or mineral oil; and
(e) any suspended or other foreign matter, added colouring or flavouring substance.
4. GROUNDNUT OIL (ARACHIS OIL, PEANUT OIL), is derived from clean and sound
groundnuts Arachis hypogaea L.
(i) Groundnut oil shall have a
(a)
(b)
(c)
(d)
Relative density at (20oC / water at 20oC) between 0.912 and 0.920;
Refractive index at 40oC between 1.460 and 1.465;
Iodine value between 86 and 107; and
Saponification value between 187 and 196.
(ii) Groundnut oil shall not contain
(a)
(b)
(c)
(d)
(e)
more than 3.0% m/m free fatty acids expressed as oleic acid;
more than 0.5 % m/m moisture;
more than 1.0 % m/m unsaponifiable matter;
any other oil, fat or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring substance.
5. MUSTARD OIL (MUSTARD SEED OIL) is derived from the seeds of the white mustard
Sinapis alba L. or: Brassica hirta Moench, brown mustard Brassica juncea L. and black
mustard Brassica nigra L. (Koch)
(i) Mustard oil shall have a –
(a)
(b)
(c)
(d)
Relative density at (20oC / water at 20oC) between 0.910 and 0.921,
Refractive index at 40oC between 1.461 and 1.469,
Iodine value between 92 and 125, and
Saponification value between 168 and184.
(ii) Mustard oil shall not contain –
(a)
(b)
(c)
(d)
(e)
more than 2.0% m/m free fatty acids expressed as oleic acid,
more than 0.5 % m/m moisture,
more than 1.5% m/m unsaponifiable matter,
any other oil, fat, or mineral oil, and
any suspended or other foreign matter, added colouring or flavouring substances.
6. OLIVE OIL is derived from the ripe fruit of Olea europaea L.
(i) Olive oil shall have a
3
(a)
(b)
(c)
(d)
Relative density at (20oC/water at 20oC) between 0.910 and 0.916,
Refractive index at 40oC between 1.468 and 1.471,
Iodine value between 75 and 94, and
Saponification value between 184 and 196.
(ii) Olive oil shall not contain
(a)
(b)
(c)
(d)
(e)
more than 1.0 % m/m free fatty acids expressed as oleic acid;
more than 0.5 % m/m moisture;
more than 1.5 % m/m unsaponifiable matter;
any other oil, fat, or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring substances.
7. PALM OIL (EDIBLE PALM OIL ) is derived from the fleshy mesocarp of clean and sound
fruits of the oil palm Elaeis guineensis ., which does not need further processing to render it
suitable for human consumption and includes edible red Palm oil and edible bleached Palm oil
.
(i) Palm oil shall have a
(a)
(b)
(c)
(d)
Relative density at (50oC / water at 20oC) between 0.891 and 0.899;
Refractive index at 50oC between 1.454 and 1.456;
Iodine value between 50 and 55; and
Saponification value between 190 and 209.
(ii) Palm oil shall not contain
(a) more than 1.0 % m/m free fatty acids expressed as palmitic acid ;
(b) more than 0.5 % m/m moisture;
(c) more than 1.2 % m/m unsaponifiable matter;
(d) any other oil, fat, or mineral oil; and
(e) any suspended matter or other foreign matter , added colouring or flavouring
substances
8. PALM KERNEL OIL (EDIBLE PALM KERNEL OIL) is derived from the kernel of clean
and sound fruits of the palm Elaeis guineensis., which does not need further processing to
render it suitable for human consumption.
(i) Palm kernel oil shall have a
(a)
(b)
(c)
(d)
Relative density at (40oC / water at 20oC) between 0.899 and 0.914;
Refractive index at 40oC between 1.448 and 1.452;
Iodine value between 14 and 21; and
Saponification value between 230 and 254.
4
(ii) Palm kernel oil shall not contain (a)
(b)
(c)
(d)
(e)
more than 0.25% m/m free fatty acids expressed as palmatic acid;
more than 0.10% m/m moisture;
more than 1.3 % m/m unsaponifiable matter;
any other oil, fat, or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring substances.
9. PALM OLEIN is the liquid fraction derived from the fractionation of Palm oil.
(i) Palm olein shall have a –
(a)
(b)
(c)
(d)
Relative density at (40oC/water at 20oC) between 0.899 and 0.920;
Refractive index at 40oC between 1.458 and 1.460;
Iodine value of not less than 56; and
Saponification value between 194 and 202.
(ii) Palm olein shall not contain
(a)
(b)
(c)
More than 0.25% m/m free fatty acids expressed as palmatic acid;
More than 0.10% m/m moisture; and
More than 1.3% m/m unsaponifiable matter.
10. PALM STEARIN is the high melting fraction derived from the fractionation of Palm oil.
(i) Palm stearin shall have a
(a)
(b)
(c)
(d)
Relative density at (60oC/water at 20oC) between 0.881 and 0.891,
Refractive index at 60oC between 1.447 and 1.452,
Iodine value of less than 48, and
Saponification value between 193 and 205.
(ii) Palm stearin shall not contain
(a)
(b)
(c)
More than 0.25% m/m free fatty acids expressed as palmatic acid;
More than 0.15% m/m moisture; and
More than 0.9% m/m unsaponifiable matter
11. RICE BRAN OIL is derived from the bran of rice (Oryza sativa L.)
(i) Rice bran oil shall have a
(a)
(b)
(c)
Relative density at (20oC / water at 20oC) between 0.910 and 0.929;
Refractive index at 40oC between 1.460 and 1.473;
Iodine value between 90 and 115; and
5
(d)
Saponification value between 180 and199.
(ii) Rice bran oil shall not contain
(a)
(b)
(c)
(d)
(e)
more than 1.0 % m/m free fatty acids expressed as oleic acid;
more than 0.1 % m/m moisture;
more than 6.5% m/m unsaponifiable matter;
any other oil, fat, or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring
substances.
12. SOYA BEAN OIL is derived from clean and sound soyabeans Glycine max L Merr. from
which the major portion of the gums naturally present have been removed by hydration and
mechanical or physical separation).
(i) Soya bean oil shall have a –
(a)
(b)
(c)
(d)
Relative density at (20oC/water at 20oC) between 0.919 and 0.925;
Refractive index at 40oC between 1.466 and 1.470;
Iodine value between 124 and 139; and
Saponification value between 189 and 195.
(ii) Soya bean oil shall not contain
(a)
(b)
(c)
(d)
(e)
more than 0.1 % m/m free fatty acids expressed as oleic acid,
more than 0.5 % m/m moisture,
more than 1.5 % m/m unsaponifiable matter,
any other oil, fat, or mineral oil, and
any suspended or other foreign matter, added colouring or flavouring
substance.
13. SAFFLOWER OIL (SAFFLOWER SEED OIL, CARTHAMUS OIL, KURDEE OIL) is
derived from seeds of Carthamus tinctorius L.
(i) Safflower oil shall have a
(a)
(b)
(c)
(d)
Relative density at (20oC/water at 20oC) between 0.922 and 0.927,
Refractive index at 40oC between 1.467 and 1.470,
Iodine value between 136 and 148, and
Saponification value between 186 and 198.
(ii) Safflower seed oil shall not contain
(a) more than 0.25 % m/m free fatty acids expressed as oleic acid;
6
(b)
(c)
(d)
(e)
more than 0.1 % m/m moisture;
more than 1.5 % m/m unsaponifiable matter;
any other oil, fat, or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring
substance.
14. SUNFLOWER OIL ( SUNFLOWER SEED OIL) is derived from the seeds of Helianthus
annuus L.
(i) Sunflower oil shall have a
(a)
(b)
(c)
(d)
Relative density at (20oC/water at 20oC) between 0.918 and 0.923;
Refractive index at 40oC between 1.461 and 1.468;
Iodine value between 118 and 141, and
Saponification value between 188 and 194.
(ii) Sunflower oil shall not contain
(a)
(b)
(c)
(d)
(e)
more than 0.25 % m/m free fatty acids expressed as oleic acid;
more than 0.1 % m/m moisture;
more than 1.5 % m/m unsaponifiable matter;
any other oil, fat, or mineral oil; and
any suspended or other foreign matter, added colouring or flavouring
substance.
15. VANASPATI shall be the semi-solid product, which is produced from refined edible
vegetable oil or edible vegetable fat or both. It shall contain not less than 97 % m/m of fat
derived solely from vegetable and shall not contain any edible animal fat or animal oil.
(i) Vanaspathi shall not contain
(a) More than 0.25% m/m free fatty acids expressed as oleic acid;
(b) More than 0.25 % m/m moisture; and
(c) More than 1.25 % m/m unsaponifiable matter.
(ii) Vanaspathi may contain permitted colouring substances and flavouring substances
16. BLENDED EDIBLE VEGETABLE OIL means an admixture of any two edible vegetable
oils where proportion by weight of any edible vegetable oil used in the admixture is not less
than 20%.
(i) The individual oils in the blend shall conform to the respective standards prescribed in
these Regulations.
7
(ii) The blend shall be clear and free from rancidity;
(iii)The Blend shall not contain (a)
(b)
(c)
(d)
(e)
(f)
(g)
more than 1.0% m/m free fatty acids expressed as oleic acid;
more than 0.2% m/m moisture;
more than 3.0% unsaponifiable matter;
any suspended or insoluble matter;
any foreign matter;
any mineral oil or any animal oil or castor oil; and
any added colouring or flavouring substances.
PART III - FATS AND OILS FROM ANIMAL SOURCES
1.
LARD shall be clear rendered fat obtained from the fresh, clean, sound fatty tissues of
swine (Sus scrofa ) that was in good health at the time of slaughter and fit for human
consumption. The tissues do not include bones, detached skin, head skin, ears, tails, organs,
windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and the like, and
are reasonably free from muscle tissues and blood.
(i) Lard shall have a
(a)
(b)
(c)
(d)
Relative density at (40oC/water at 20oC) between 0.896 and 0.904;
Refractive index at 40oC between 1.448 and 1.460;
Iodine value between 55 and 65; and
Saponification value of between 192 and 203.
(ii) Lard shall not contain
(a) more than 1.0 % m/m of substances resulting from rendering process, other
than fatty acids and fat,
(b) more than 1.0% m/m moisture,
(c) more than 1.0 % m/m unsaponifiable matter .and
(d) any other foreign substance.
2.
TALLOW (EDIBLE TALLOW, DRIPPING) shall be the clear unbleached and
unadulterated fat untreated by any chemical process, produced from or by rendering or
processing of the fat or bones of goats or sheep or oxen or buffaloes in good health at the
time of slaughter and fit for human consumption.
(i) Tallow shall have a –
(a)
(b)
(c)
(d)
Relative density at (40oC/warter at 20oC) between 0.894 and 0.904;
Refractive index at 40oC between 1.448 and 1.460;
Iodine value between 40 and 53; and
Saponification value between 190 and 202.
8
(ii) Tallow shall not contain –
(a)
(b)
(c)
(d)
more than 1.5 % m/m free fatty acids expressed as oleic acid;
more than 1.0% m/m moisture;
more than 1.2 % m/m unsaponifiable matter; and
any other foreign substances.
PART IV - PRODUCTS DERIVED FROM EDIBLE FATS AND OILS
1. FAT SPREADS AND BLENDED FAT SPREADS
This Standard applies to fat products containing not less than 10% and not more than 90 %
m/m fat, intended primarily for use as spreads. This Standard does not apply to fat spreads
derived exclusively from milk and/or milk products to which only other substances necessary
for their manufacture have been added. It only includes margarine and products used for
similar purposes and exclude butter, mayonnaise, dairy products and cheese spreads.
(a) FAT SPREADS - Products in the form of a solid, malleable emulsion, principally of water-inoil type, derived from solid and/or liquid vegetable oil and/or animal fats suitable for human
consumption with a milk fat content of not more than 3.0% of the fat content
(b) BLENDED FAT SPREADS - Products in the form of a solid, malleable emulsion, principally
of the water-in-oil type, derived from solid and/or liquid edible vegetable oil and/or animal
fats suitable for human consumption, with a milk-fat content of more than 3% and less than
80% of the total fat content.
2. Composition of the Fat Spread
(i) Fat content shall be as follows;
(a) Margarine
80.0% - 90.0% m/m
(b) Halvarine / Minarine
39.0% - 41.0% m/m
(c) Fat spread
less than 39.0 % m/m or
more than 41.0% m/m but less than 80.0% m/m
(ii) The milk fat content shall not be more than 3.0 % m/m of the total fat.
(iii) Margarine shall not contain,
(a) more than 1.0% m/m free fatty acids, expressed as oleic acid;
(b) more than 16.0 % m/m moisture,
(c) any mineral oil, and
9
(d) any other substance, except salt (sodium chloride) and skimmed milk solids.
Margarine may contain food additives prescribed in Schedule I hereto, subject to limits prescribed
therein.
3. Composition of Blended Fat Spread
(i)
The fat content of blended fat spreads other than milk fat shall be not less than 10.0 %
m/m and not more than 90.0% m/m.
(ii) The milk fat content of blended fat spreads shall be more than 3.0% of the total fat
content.
(iii) The total fat content and the milk fat content shall be declared on the label. The milk fat
content shall be more than 3.0% and not more than 80% of the total fat content.
PART V – LABELLING
(i) The product shall be labelled in accordance with the Food (Labelling and Advertising)
Regulations 2005.
(ii) There shall be written in the label on the package containing edible oil or edible fat in its
single form the common name of the vegetable or animal from which the edible oil or edible
fat is derived.
(iii)There shall be written in the label on a package containing a mixture of edible oil or edible fat,
blended vegetable oil or blended vegetable fat or blended animal oil or blended animal fat (a) the words “ blended (X) edible oil" (animal or vegetable) or the words “blended (X)
edible fat " where (X) refers to animal or vegetable as the case may be.
(b) The blended oil or blended fat shall have the common name of the animal fat or
vegetable oil or vegetable fat in descending order of the proportion present. And shall
not have any reference to any other fat or oil.
(iv) Labelling of Fat Spreads
The label of fat spread and blended fat spreads shall be described as given in Regulation
Part IV section 2a, 2b, 2c and 2d in the case of Fat Spread and Part IV section 3a, 3b, 3c
and 3d in the case blended fat spread;
(a) The term "vegetable" may be used together with the description of fat spread if product
contains only oil or fat of vegetable origin;
(b) With the labelling requirements as stated in (iv)(a) above, the label may contain terms
to define the plant and species from which the products originate;
(c) Where the total fat and oil content in a fat spread is greater than 30% and not more
than 60% the appropriate designation of the fat spread may have the words
10
'REDUCED FAT';
(d) Where the total fat or oil content in a fat spread is not more than 30% the appropriate
designation of the fat spread may have the words " LOW FAT';
(e) The percentage of oil or fat content shall be stated on the label;
(f) The information on the label must be easy to understand and marked in a conspicuous
place in such a way as to be easily visible, clearly legible and indelible.
(g) The word 'butter' or any synonym thereof or any word implying the presence of butter
must not be used as part of the appropriate designation or description of a fat spread.
Schedule I
Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples 1
(expressed as percentage of total fatty acids)
Fatty
acid
Ground
nut oil
Coconut
oil
Cottonseed
oil
Maize
oil
Mustardseed
oil
Palm oil
Palm
kernel
oil
Palm
2
olein
C6:0
ND
ND-0.7
ND
ND
ND
ND
ND-0.8
ND
ND
C8:0
ND
4.6-10.0
ND
ND
ND
ND
2.4-6.2
ND
ND
C10:0
ND
5.0-8.0
ND
ND
ND
ND
2.6-5.0
ND
ND
C12:0
ND-0.1
45.1 53.2
ND-0.2
ND0.3
ND
ND-0.5
45.0-55.0
0.1-0.5
0.1-0.5
C14:0
ND-0.1
16.8-21.0
0.6-1.0
ND0.3
ND-1.0
0.5-2.0
14.0-18.0
0.5-1.5
1.0-2.0
C16:0
8.0-14.0
7.5-10.2
21.4-26.4
8.616.5
0.5-4.5
39.3-47.5
6.5-10.0
38.043.5
48.0-74.0
11
Palm
stearin
C16:1
ND-0.2
ND
ND-1.2
ND0.5
ND-0.5
ND-0.6
ND-0.2
ND-0.6
ND-0.2
C17:0
ND-0.1
ND
ND-0.1
ND0.1
ND
ND-0.2
ND
ND-0.2
ND-0.2
C17:1
ND-0.1
ND
ND-0.1
ND0.1
ND
ND
ND
ND-0.1
ND-0.1
C18:0
1.0-4.5
2.0-4.0
2.1-3.3
ND3.3
0.5-2.0
3.5-6.0
1.0-3.0
3.5-.5.0
3.9-6.0
C18:1
35.0-69
5.0-10.0
14.7-21.7
20.042.2
8.0-23.0
36.0-44.0
12.0-19.0
39.846.0
15.5-36.0
C18:2
12.0-43.0
1.0-2.5
46.7-58.2
34.065.6
10.0-24.0
9.0-12.0
1.0-3.5
10.013.5
3.0-10.0
C18:3
ND-0.3
ND-0.2
ND-0.4
ND2.0
6.0-18.0
ND-0.5
ND-0.2
ND-0.6
ND-0.5
C20:0
1.0-2.0
ND-0.2
0.2-0.5
0.3-1.0
ND-1.5
ND-1.0
ND-0.2
ND-0.6
ND-1.0
C20:1
0.7-1.7
ND-0.2
ND-0.1
0.2-0.6
5.0-13.0
ND-0.4
ND-0.2
ND-0.4
ND-0.4
C20:2
ND
ND
ND-0.1
ND0.1
ND-1.0
ND
ND
ND
ND
C22:0
1.5-4.5
ND
ND-0.6
ND0.5
0.2-2.5
ND-0.2
ND-0.2
ND-0.2
ND-0.2
C22:1
ND-0.3
ND
ND-0.3
ND0.3
22.0-50.0
ND
ND
ND
ND
C22:2
ND
ND
ND-0.1
ND
ND-1.0
ND
ND
ND
ND
C24:0
0.5-2.5
ND
ND-0.1
ND0.5
ND-0.5
ND
ND
ND
ND
ND
ND
0.5-2.5
ND
ND
ND
ND
C24:1
ND-0.3
ND
ND - non detectable, defined as 0.05%
2
Fractionated product from palm oil
Schedlue I (continued)
Fatty acid
Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples
1
(expressed as percentage of total fatty acids)
Rapeseed oil Rapeseed oil Safflowers Safflowers Sesameseed
Soyabean oil Sunflowers Sunflowerse
eed oil
oil
eed oil
(low erucic
eed oil
ed oil (high
acid)
oleic acid)
(high
oleic acid)
C6:0
ND
ND
ND
ND
ND
ND
ND
ND
ND
C8:0
ND
ND
ND
ND
ND
ND
ND
ND
ND
C10:0
ND
ND
ND
ND
ND
ND
ND
ND
ND
C12:0
ND
ND
ND
ND-0.2
ND
ND-0.1
ND-0.1
ND
ND
C14:0
ND-0.2
ND-0.2
ND-0.2
ND-0.2
ND-0.1
ND-0.2
ND-0.2
ND-0.1
ND-1
C16:0
1.5-6.0
2.5-7.0
5.3-8.0
3.6-6.0
7.9-12.0
8.0-13.5
5.0-7.6
2.6-5.0
4.0-5.5
C16:1
ND-3.0
ND-0.6
ND-0.2
ND-0.2
ND- 0.2
ND-0.2
ND-0.3
ND-0.1
ND-0.05
12
Sunflowe
rseed oil
(midoleic
acid)
C17:0
ND-0.1
ND-0.3
ND-0.1
ND-0.1
ND-0.2
ND-0.1
ND-0.2
ND-0.1
ND-0.05
C17:1
ND-0.1
ND-0.3
ND-0.1
ND-0.1
ND-0.1
ND-0.1
ND-0.1
ND-0.1
ND-0.06
C18:0
0.5-3.1
0.8-3.0
1.9-2.9
1.5-2.4
4.5-6.7
2.0-5.4
2.7-6.5
2.9-6.2
2.1-5.0
C18:1
8.0-60.0
51.0-70.0
8.4-21.3
70.0-83.7
34.4-45.5
17-30
14.0-39.4
75-90.7
43.1-71.8
C18:2
11.0-23.0
15.0-30.0
67.8-83.2
9.0-19.9
36.9-47.9
48.0 -59.0
48.3-74.0
2.1-17
18.7-45.3
C18:3
5.0-13.0
5.0-14.0
ND-0.1
ND-1.2
0.2-1.0
4.5-11.0
ND-0.3
ND-0.3
ND-0.5
C20:0
ND-3.0
0.2-1.2
0.2- 0.4
0.3-0.6
0.3-0.7
0.1-0.6
0.1-0.5
0.2-0.5
0.2-0.4
C20:1
3.0-15.0
0.1-4.3
0.1- 0.3
0.1-0.5
ND-0.3
ND-0.5
ND-0.3
0.1-0.5
0.2-0.3
C20:2
ND-1.0
ND-0.1
ND
ND
ND
ND-0.1
ND
ND
ND
C22:0
ND-2.0
ND-0.6
ND-1.0
ND-0.4
NN-1.1
ND-0.7
0.3-1.5
0.5-1.6
0.6-1.1
C22:1
> 2.0-60.0
ND-2.0
ND-1.8
ND-0.3
ND
ND-0.3
ND-0.3
ND-0.3
ND
C22:2
ND-2.0
ND-0.1
ND
ND
ND
ND
ND-0.3
ND
ND-0.09
C24: 0
ND-2.0
ND-0.3
ND-0.2
ND-0.3
ND-0.3
ND-0.5
ND-0.5
ND-0.5
0.3-0.4
C24:1
ND-3.0
ND-0.4
ND-0.2
ND-0.3
ND
ND
ND
ND
ND
ND - non detectable, defined as ≤ 0.05%
13
Schedule II
GLC ranges of fatty acid composition of animal fats (expressed as percentages)
Samples falling within the appropriate ranges specified below are in compliance with this Standard.
Lard
C6:0
C8:0
C10:0
C12:0 )
C14:0
C14:ISO
C14:1
C15:0
C15:ISO
C15:ANTI ISO
C16:0
C16:1
C16:ISO
C16:2
C17:0
C17:1
C17:ISO
C17:ANTI ISO
C18:0
C18:1
C18:2
C18:3
C20:0
C20:1
C20:2
C20:4
C22:0
C22:1
Tallow
)
)
) < 0.5 in total
)
1.0-2.5
< 0.1
< 0.2
< 0.2
< 0.1
< 0.1
20-30
2.0-4.0
< 0.1
< 0.1
<1
<1
< 0.1
< 0.1
8-22
35-55
4-12
< 1.5
< 1.0
< 1.5
< 1.0
< 1.0
< 0.1
< 0.5
14
)
)
) < 0.5 in total
)
2-6
< 0.3
0.5-1.5
0.2-1.0
) < 1.5 in total
)
20-30
1-5
< 0.5
< 1.0
0.5-2.0
< 1.0
) < 1.5 in total
)
15-30
30-45
1-6
< 1.5
< 0.5
< 0.5
< 0.1
< 0.5
< 0.1
not detected
Schedule III
Food Additives permitted to be added to fat spreads and blended fat spreads
Acidity Regulators
INS No.
262(ii)
334;335(i), 335(ii);336(i),336(ii); 337
338; 339(i), 339(ii), 339(iii); 340(i)
340(ii),340(iii);341(i),341(ii),341(iii);
342(i),342(ii);343(i),343(ii),343(iii);
450(i),450(ii),450(iii),450(v),450(vi);
450(vii);451(i),451(ii);452(i), 452(ii),
452(iii), 452(iv), 452(v); 542
Antioxidants
INS No.
304, 305
320
310
319
306, 307
Additive
Sodium Diacetate
Tartrates
Maximum Use Level
1,000 mg/kg
100 mg/kg (as tartaric acid)
Phosphates
1,000 mg/kg (as Phosphorus)
Additive
Ascorbyl Esters
Butylated Hydroxyanisole
Propyl Gallate
Tertiary-Butylhydroquinone
Tocopherols
Maximum Use Level
500 mg/kg (as ascorbyl stearate)
200 mg/kg (fat or oil basis)
singly or in combination.
Maximum Use Level
100 mg/kg
500 mg/kg
500 mg/kg
500 mg/kg
1000 mg/kg
10 mg/kg
101(i), 101(ii)
Additive
Annatto Extracts
Caramel Colour Class II
Caramel Colour Class III
Caramel Colour Class IV
Carotenes, Vegetable (Natural carotenes)
Curcumin
Beta-Apo-8’-Carotenal
Beta-Apo-8’-Carotenoic Acid, methyl or
ethyl ester
Riboflavins
Emulsifiers and stabilizers
INS No.
405
432, 433, 434, 435, 436
Additive
Propylene Glycol Alginate
Polysorbates
Maximum Use Level
3,000 mg/kg
10,000 mg/kg (singly or in
combination)
10,000 mg/kg
Colours
INS No.
160b
150b
150c
150d
160a(ii)
100(i)
160e
160f
472e
491, 492, 493, 494, 495
Diacetyltartaric and Fatty Acid Esters of
Glycerol
Sucrose Esters of Fatty Acids
Sucroglycerides
Polyglycerol Esters of Fatty Acids
Polyglycerol Esters of Interesterified
Ricinoleic Acid
Propylene Glycol Esters of Fatty Acids
Thermally oxidized soya bean oil
interacted with mono and diglycerides of
fatty acids)
Sorbitan Esters of Fatty Acids
481(i), 482(i)
Stearoyl-2-Lactylates
484
491, 492, 493, 494, 495
Stearyl Citrate
Sorbitan Esters of Fatty Acids
473
474
475
476
477
479
15
500 mg/kg
35 mg/kg singly or in
combination
300 mg/kg
10,000 mg/kg
10,000 mg/kg
5,000 mg/kg
4,000 mg/kg
20,000 mg/kg
5,000 mg/kg(in fat emulsions for
frying or baking purpose,only)
10,000 mg/kg (singly or
in combination)
10,000 mg/kg (singly or
in combination)
100 mg/kg (fat or oil basis)
10,000 mg/kg (singly or
in combination)