Australia New Zealand Food Standards Code Standard 2.4.1 Edible Oils (Cth)

STANDARD 2.4.1

EDIBLE OILS

Purpose

This Standard contains specific labelling and composition requirements for edible oils. 

Table of Provisions

1             Interpretation

2             Composition

3             Process declaration

Clauses

1             Interpretation

In this Code –

edible oils means the triglycerides, diglycerides, or both the triglycerides and diglycerides of fatty acids of plant or animal origin, including aquatic plants and aquatic animals.

2             Composition

Edible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipidsincluding naturally occurring gums, waxes and phosphatides.

3             Process declaration

Where the specific source name of an oil is used, the label on the package containing that oil must include a statement that describes the nature of any process which has been used to alter the fatty acid composition of the edible oil.

Editorial note:

An example of a process that alters the fatty acid composition of fatty acids in edible oil is the process of hydrogenation.

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