Food Standards




4684
NEW ZEALAND GAZETTE
No. 170

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 mean the triglycerides of fatty acids of plant or animal origin.

Editorial note:
All edible fats are included in the definition of edible oils. ‘Plant’ includes aquatic plants and ‘animal’ includes aquatic animals.

This Standard does not define specific names for edible oils.

Guidance on the specific naming of oils may be found in Codex Alimentarius 1983 Volume 8-‘Fats, Oils and Related Products’ and the ‘Agreement to Monitor Olive Oils and Olive Pomace Oils in Australia issued by the Australian Olive Oil Association.’

2 Composition

Edible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipids.

Editorial note:
‘Other lipids’ include naturally occurring gums, waxes and phosphatides.



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Online Sources for this page:

VUW Te Waharoa PDF NZ Gazette 2000, No 170


Gazette.govt.nz PDF NZ Gazette 2000, No 170





✨ LLM interpretation of page content

🏥 Standard 2.4.1: Edible Oils (continued from previous page)

🏥 Health & Social Welfare
Food standards, Edible oils, Labelling, Composition, Triglycerides, Fatty acids