Codex Alimentarius: Codex Alimentarius Standards
Codex Alimentarius: Codex Alimentarius Standards for Fats and Oils from Vegetable Sources.Section 2. Codex Alimentarius Standards for Named Vegetable oil. Codex Alimentarius-Stan 210 1999. has been cited by the following article: Article.
CODEX STANDARD FOR NAMED VEGETABLE OILS CX-STAN 210 1999 The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments. 1. SCOPE This Standard applies to the vegetable oils described in Section 2.1 presented in a state for human consumption. 2. DESCRIPTION 2.1 Product Definitions
SECTION 1. Codex General Standard for Fats and Oils
Codex Standard for Edible Fats and Oils not Covered by Individual Standards (CODEX STAN 19-1981, Rev. 2 1999) The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments.
SECTION 4. Codex Standards for Fats and Oils Derived from Edible Fats and Oils. 2.2.1 Edible fats and oils means foodstuffs composed of glycerides of fatty acids of vegetable, animal or marine origin. Fats of animal origin must be produced from animals in good health at the time of slaughter and be fit for human consumption as determined by
Codex Committee on Fats and Oils (CCFO) Food Safety
Agenda Item 9: Discussion paper on better management of the work of the Codex Committee on Fats and Oils; Agenda Item 11: Discussion paper on the applicability of the fatty acid composition of other oils listed in Table 1 in relation to their corresponding crude form in the Standard for Named Vegetable Oils
2.2 Virgin fats and oils are edible vegetable fats and oils obtained, without altering the nature of the oil, by established by the Codex Alimentarius Commission for these commodities. to the definition in Section 2.3 of this Standard.
CODEX STANDARD FOR EDIBLE FATS AND OILS NOT
CODEX STANDARD FOR EDIBLE FATS AND OILS NOT COVERED BY INDIVIDUAL STANDARDS CODEX STAN 19-1981 The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments. 1. SCOPE This Standard applies to oils and fats and mixtures thereof in a state for human consumption. It includes oils
Fats and oils used as ingredients in foods must be declared by their common name in the list of ingredients or, where there is a provision, by a class name. Refer to the List of Ingredients Fats and Oils for more information. Single source vegetable oils
REP19/FO JOINT FAO/WHO FOOD STANDARDS
E REP19/FO JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX ALIMENTARIUS COMMISSION 42nd Session CICG, Geneva, Switzerland 08 12 July 2025 REPORT OF THE 26th SESSION OF THE CODEX COMMITTEE ON FATS AND OILS Kuala Lumpur, Malaysia
Fats and oils used as ingredients in foods must be declared by their common name in the list of ingredients or, where there is a provision, by a class name. Refer to the List of Ingredients Fats and Oils for more information. Single source vegetable oils
- What is a CODEX standard for fats & oils from vegetable sources?
- Codex Standards for Fats and Oils from Vegetable Sources The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments. 1. SCOPE This Standard applies to the vegetable oils described in Section 2.1 presented in a state for human consumption. 2. DESCRIPTION 2.1 Product Definitions
- What is Volume 8 of the Codex Alimentarius?
- Volume 8 of the Codex Alimentarius contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils up to and including those texts adopted at the twenty-fourth session of the Codex Alimentarius Commission in July 2001.
- What is the genera standard for labelling of non-retail foods?
- nd WHO. 2021. Genera standard for the labelling of non-retail con ainers of foods. Codex Alimentarius Standard, N . CXS 346-2021. Codex Alimenta ius C
- What is the expression of oil and its major fatty acid?
- The expression of of oil and its major fatty acid. For acid (ISO, 2009). According to the per gram. The acid value may be by means of a suitable factor. For 2.19, respectively (AOCS, 2009). oil-importing countries. In the palmitic acid as the major fatty acid. an acid value of 10.0 mg KOH g -1 oil. to FFA 5% as palmitic acid. Due to
- What is a food safety document?
- It establishes ranges for fatty acid compositions, quality factors like slip points for palm olein and stearin, allowed food additives like antioxidants, and contaminant limits for heavy metals and pesticide residues. The document also provides guidelines for food hygiene practices and labeling requirements for these vegetable oils.
- What are the different types of vegetable oil?
- It defines 18 different vegetable oils including olive oil, palm oil, soybean oil, and canola oil. It establishes ranges for fatty acid compositions, quality factors like slip points for palm olein and stearin, allowed food additives like antioxidants, and contaminant limits for heavy metals and pesticide residues.
