labeling of edible oils and fats–fssai

Adoption of Codex standards for fats spreads and blended spreads- Codex Stan 256-2007. Revision of Free Fatty Acid or Acid Value and Unsaponifiable Matter in the standard of Margarine. New Standards for Grapeseed oil and Camelina Oil. Review of parameter on rancidity from the Standards of oils and fats.

FSSAI drafts regulations on declarations of class titles related to labelling of edible oils, edible fats and trans fats. In June 2025 the FSSAI had proposed amendments to the Food Safety and Standards (Packaging and Labelling) Regulations, 2011 regarding declarations of class titles related to labelling of edible oils, edible fats and trans fats in various foods.

FSSAI has come up with an amendment in labelling regulations of vegetable oils on December 24, 2018.It shall come into force before July 1st, 2018. This article may help you understand the basic guidelines to follow in labelling requirements for Vegetable oils.

Tin Plate used for the manufacture of tin containers for packaging edible oils and fats shall conform to the standards of prime grade quality contained in B.I.S. Standards No. 1993 or 13955 or 9025 or 13954 as amended from time to time and in respect of Tin containers for packaging edible oils and fats shall conform to IS No. 10325 or 10339

Since vitamin A and D are fat-soluble vitamins, fortification of edible oils and fats with vitamin A and D is a good strategy to address micronutrient malnutrition and fortified oil is known to provide 25%-30% of the recommended dietary allowances for vitamins A&D.

“Margarine” means an emulsion of edible oils and fats with water; 14. ‘Operator of irradiation facility’ means any person appointed as such by licensee who satisfies the qualifications and requirements as for training specified in Schedule II of the Atomic Energy (Control of Irradiation of Food) Rules, 1991 15. 38[omitted].

THE EDIBLE OILS PACKAGING (REGULATION ) ORDER 1998 [ Notification Dated 17th September 1998 by Government of India, Ministry of Food and Consumer Affairs (Department of Sugar and Edible Oils), New Delhi ] Republished in G.O.Ms.267, Co.op,

OF METHODS OF ANALYSIS OF FOODS OILS AND FATS FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA Determination of Tri-O-Cresyl Phosphate in Edible Oils 75 34. Determination of Phosphorous in Soya bean Oil 78 Oils and fats are important parts of human diet and more than 90 percent of the

As an organization working to help the consumer packaged foods industry to meet the FSSAI standards, ManageArtworks has collated the following information from FSSAI sources and presented the information in a way that will benefit all manufacturers in the food and beverage industry in India The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and

“Margarine” means an emulsion of edible oils and fats with water; 14. ‘Operator of irradiation facility’ means any person appointed as such by licensee who satisfies the qualifications and requirements as for training specified in Schedule II of the Atomic Energy (Control of Irradiation of Food) Rules, 1991 15. 38[omitted].