(At Step 8 of the Procedure)
The Appendix to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This standard applies to edible oils and fats and mixtures thereof which are used for direct consumption including for catering purposes or as ingredients in the manufacture of food products. It includes oils and fats that have been subjected to processes of modification, (such as trans-esterification or hydrogenation) or fractionation but does not include oils and fats which must be subjected to further processing in order to render them suitable for human consumption.
This standard does not apply to any oil or fat which is covered by one of the following:
the Codex Standard for Named Animal Fats;
the Codex Standard for Named Vegetable Oils;
the Codex Standard for Olive Oils and Olive-Pomace Oils.
2. DESCRIPTIONS
2.1 Edible Fats and Oils are foodstuffs defined in Section 1 which are composed of glycerides of fatty acids. They are of vegetable, animal or marine origin. They may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil. Fats of animal origin must be produced from animals in good health at the time of slaughter and be fit for human consumption.
2.2 Virgin Fats and Oils are edible vegetable fats and oils obtained, without altering the oil, by mechanical procedures and the application of heat only. They may be purified by washing with water, settling, filtering and centrifuging only.
2.3 Cold Pressed Fats and Oils are edible vegetable fats and oils obtained, without altering the oil, by mechanical procedures without the application of heat. They may have been purified by washing with water, settling, filtering and centrifuging only.
3. FOOD ADDITIVES
3.1 No additives are permitted in virgin oils covered by this Standard.
3.2 Colours
No colours are permitted in vegetable oils covered by this standard.
The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:
| Maximum Level | ||
| 100 | Curcumin or Turmeric | 5 mg/kg (calculated as total curcumin) |
| 160a | Beta-carotene | 25 mg/kg |
| 160b | Annatto extracts | 10 mg/kg (calculated as total bixin or norbixin) |
3.3 Flavours
Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to represent a toxic hazard.
| 3.4 | Antioxidants | |
| 304 | Ascorbyl palmitate | 500 mg/kg individually or in combination |
| 305 | Ascorbyl stearate | |
| 306 | Mixed tocopherols concentrate | GMP |
| 307 | Alpha-tocopherol | GMP |
| 308 | Synthetic gamma-tocopherol | GMP |
| 309 | Synthetic delta-tocopherol | GMP |
| 310 | Propyl gallate | 100 mg/kg |
| 319 | Tertiary butyl hydroquinone (TBHQ) | 120 mg/kg |
| 320 | Butylated hydroxyanisole (BHA) | 175 mg/kg |
| 321 | Butylated hydroxytoluene (BHT) Any combination of gallates, BHA and BHT and/or TBHQ | 75 mg/kg 200 mg/kg but limits above not to be exceeded |
| 389 | Dilauryl thiodipropionate | 200 mg/kg |
3.5 Antioxidant Synergists
| 330 | Citric acid | GMP |
| 331 | Sodium citrates | GMP |
| 384 | Isopropyl citrates | 100 mg/kg individually or in combination |
| Monoglyceride citrate |
3.6 Anti-foaming Agents (for oils and fats for deepfrying)
| 900a | Polydimethylsiloxane | 10 mg/kg |
4. CONTAMINANTS
4.1 Heavy Metals
The products covered by the provisions of this standard shall comply with maximum limits being established by the Codex Alimentarius Commission but in the meantime the following limits will apply:
| Maximum Permissible Concentration | |
| Lead (Pb) | 0.1 mg/kg |
| Arsenic (As) | 0.1 mg/kg |
4.2 Pesticide Residues
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
5. HYGIENE
5.1 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 Recommended International Code of Practice -General Principles of Food Hygiene (Ref. No. CAC/RCP 1-1969, Rev. 2 1985) - and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to the products.
5.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
5.3 When tested by appropriate methods of sampling and examination, the product shall:-
6. LABELLING
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (Ref. CODEX STAN 1-1985).
6.1 Name of Food
6.1.1 The designation “virgin fat” or “virgin oil” may only be used for individual fats or oils conforming to the definition in section 2.2 of this standard.
6.1.2 The designation “cold pressed fat” or “cold pressed oil” may only be used for individual fats or oils conforming to the definition in section 2.3 of this standard.
6.2 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.
7. METHODS OF ANALYSIS AND SAMPLING
7.1 Determination of Lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
7.2 Determination of Arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
Appendix
OTHER QUALITY AND COMPOSITION FACTORS
1. Quality Characteristics
1.1 Colour Characteristic of the designated product.
1.2 Odour and Taste Characteristic of the designated product and free from foreign and rancid odour and taste.
| Maximum Level | ||
| 1.3 | Matter volatile at 105°C | 0.2 % m/m |
| 1.4 | Insoluble impurities | 0.05 % m/m |
| 1.5 | Soap content | 0.005 % m/m |
| 1.6 | Iron (Fe): | |
Refined Fats and Oils | 1.5 mg/kg | |
Virgin Fats and Oils | 5.0 mg/kg | |
Cold Pressed Fats and Oils | 5.0 mg/kg | |
| 1.7 | Copper (Cu): | |
Refined Fats and Oils | 0.1 mg/kg | |
Virgin Fats and Oils | 0.4 mg/kg | |
Cold Pressed Fats and Oils | 0.4 mg/kg | |
| 1.8 | Acid value: | |
Refined Fats and Oils | 0.6 mg KOH/g fat & oil | |
Virgin Fats and Oils | 4.0 mg KOH/g fat & oil | |
Cold Pressed Fats and Oils | 4.0 mg KOH/g fat & oil | |
| 1.9 | Peroxide Value: | |
Virgin Oils and Cold Pressed Fats and Oils | 10 milliequivalents of active oxygen/kg oil | |
Other Fats and Oils | 5 milliequivalents of active oxygen/kg oil |
2. Methods of Analysis and Sampling
2.1 Determination of Acid Value (A.V.)
According to IUPAC 2.201 or ISO 660: 1996.
2.2 Determination of Peroxide Value (P.V.)
According to IUPAC 2.501 (as amended) or AOCS Cd 8b - 90.
2.3 Determination of Matter Volatile at 105°C
According to IUPAC 2.601 or ISO 662: 1980.
2.4 Determination of Insoluble Impurities
According to IUPAC 2.604 or ISO 663: 1995.
2.5 Determination of Soap Content
According to BS 684 Section 2.5.
2.6 Determination of Iron
According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05.
2.7 Determination of Copper
According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05.
