Consult an Expert
Business Setup
Trademarks & IP
Licenses & Registrations
Accounting & Tax
FSSAI Standards and Guidelines for Edible Oils
Get clear insights on FSSAI standards and guidelines for edible oils
Learn in detail about FSSAI edible oil standards and oil guidelines
Get Started
1 Lakh+
Businesses registered
5 Lakhs+
Happy customers
India’s highest-rated
legal tax and compliance platform.
.png){kind=small}
4.4/5
13k+ Happy Reviews
Overview of FSSAI Standards and Guidelines for Edible Oils
- FSSAI regulates edible oils in India, establishing stringent specifications and standards to ensure their safety, purity, and nutritional integrity. FSSAI rules for edible oils supervise varieties such as virgin coconut oil, coconut oil, cottonseed oil, groundnut oil, linseed oil, mahua oil, rapeseed oil, mustard oil, and rapeseed or mustard oil with low erucic acid.
- The FSSAI standards for oil cover various aspects, including composition, quality parameters, and labelling requirements, to safeguard consumer health and promote transparency in the edible oil industry.
- FSSAI guidelines for edible oils include acidity, peroxide value, iodine value, and sensory attributes. Adherence to FSSAI standards for oils and fats is mandatory for dealers in the food sector. Enhanced quality assurance measures, authenticity tests, and packaging standards continue to enforce public health standards and protect consumer rights. Health benefits and shelf life are also meticulously described to ensure traceability and consumer satisfaction.
Introduction to Edible Oils and Fats
Refined vegetable oil is obtained from vegetable oil-bearing materials via expression or solvent extraction, followed by deacidification with alkali and/or refinement through physical or miscella refining using permitted food-grade solvents. This process involves bleaching with absorbent earth and/or carbon and deodorising with steam, without the use of any other chemical agents. The container label must clearly indicate the vegetable oil used for refining. Moreover, refined vegetable oils must adhere to prescribed standards for specified edible oils, except for the acid value, which should not exceed 0.5, and the moisture content, which should not exceed 0.10 percent by weight.
It's important to note that designated FSSAI laboratories are mandated to exclusively use the testing methods outlined in the manual for analysing samples in accordance with the Food Safety and Standards Act, 2006, and Food Safety and Standards Regulations, 2011. By adhering to these standardised methods, regulatory authorities can effectively monitor compliance with food safety standards and mitigate potential risks to public health posed by unsafe food products.
Manual for Analysis of Oils and Fats
Oil is a universally consumed commodity, but improper protection can pose health risks. Here are few things to remember while analysing oils and fats:
- Various standards like PFA, Agmark, and BIS outline quality parameters, shelf life, and packaging safety
- Shelf life for oil in PET/PVC bottles is 60 days under normal conditions and 180 days under accelerated storag
- PVC used in packaging should have VC monomer content < 1 ppm, with VC migration into oil < 10 ppb
- It's a comprehensive guide addressing key analytical methods
- FSSAI Adopts a 'One Parameter - One Method' approach for streamlined testing
- Constantly updated to incorporate technological advancements
- Mandates designated FSSAI laboratories to exclusively use these methods for analysis.
Types of Edible Oils and Fats
Here is a list of Edible oils Outlined by FSSAI:
- Rape-seed oil, also known as toria oil, and mustard oil, or sarson ka tel, refer to oils obtained from clean and healthy mustard seeds, which may include varieties such as compestris, juncea, or napus of the Brassica species
- Safflower seed oil, commonly referred to as berry ka tel, is the oil expressed from Carthamus tinctorius seeds, characterised by its clarity and absence of rancidity or foreign particles
- Soyabean oil is derived from clean and healthy soybeans (Soja max), where the majority of naturally occurring gums have been removed through hydration and mechanical or physical separation processes
- Cocoa butter is a natural fat derived from cocoa beans, renowned for its smooth texture and use in chocolate production
- Refined Sal seed fat, extracted from Sal seeds, is commonly utilised in soap manufacturing and as a cooking oil in some regions
- Mango Kernel fat, obtained from mango kernels, finds applications in cosmetics and as a substitute for cocoa butter
- Phulwara fat, a vegetable fat derived from a species of Indian tree, is used in cooking and soap production
- Interesterified fat is a modified fat created through a process that rearranges edible oil fatty acid analysis, often used as a substitute for partially hydrogenated oils
- Vanaspati, a hydrogenated vegetable oil, serves as a cheaper alternative to ghee and butter in cooking
- Ghee, a clarified butter with a rich, nutty flavour, is a staple in South Asian cuisine and cultural practices
- Butter, made from cream, is a versatile dairy product used in cooking, baking, and spreading
- Butter oil is a clarified butter product with a higher smoke point, commonly used in frying and food processing
- Animal fats like Mutton/Goat fat are derived from the tissues of these animals and are used in cooking, rendering fat, and making soap.
Classification and Characteristics
- For the class title Edible vegetable oil, ensure to specify the name of the particular edible oil, such as mustard oil, groundnut oil, and so on
- When categorising Edible vegetable fat, include types like interesterified vegetable fat, fractionated fat, hydrogenated oils, partially hydrogenated oils, margarine, and fat spreads such as mixed fat spreads and vegetable fat spreads
- Specify the origin of Animal fat / oil other than milk fat, such as pork fat, lard, beef fat, or their extracts, ensuring clear indication
- Starches, excluding chemically modified starches, should be identified clearly
- Fish, where it constitutes an ingredient without specifying a particular species in the labelling and presentation of the food
- Meat of any type used as an ingredient in another food, without specifying a specific type in the labelling and presentation
- Cheese, including any mixture or type used as an ingredient in another food, without specifying a particular type in the labelling and presentation
- Spices, herbs, and condiments, including their extracts, should be identified as required
- Gum base or any preparations used in manufacturing chewing gum and bubble gum
- Anhydrous dextrose and dextrose monohydrate, which should be labelled as Dextrose or Glucose
- Sucrose should be labelled as Sugar Sucrose should be labelled as Sugar
- Caseinates, specifying all types used
- Press, expeller, or refined cocoa butter, labelled as Cocoa butter
- Crystallised fruits/vegetables should be clearly labelled as Crystallised fruit/vegetable
- Milk and milk products derived solely from milk, labelling should specify Milk solids (source may also be given)
- Cocoa solids include Cocoa bean, Cocoa nib, Cocoa mass, Cocoa press cakes, Cocoa powder (Fine/dust)
- Vitamin(s) and their compounds should be clearly labelled as Vitamin(s)
- Mineral(s) and/or trace element(s), including their compounds/salts, should be clearly identified.
Fatty Acid Composition Analysis
Fatty acid composition analysis utilises gas liquid chromatography, a technique known for its precision and sensitivity. This method allows for the separation and quantification of fatty acids based on their unique characteristics, such as chain length and degree of saturation. By subjecting fatty acid samples to this chromatographic process, researchers can accurately determine the composition of various fatty acids present in a given sample, providing valuable insights into nutritional content, lipid metabolism, and food quality.
- The injection system should be heated to a temperature 20 – 50°C higher than the column
- The oven must be capable of heating the column to at least 220°C and maintaining it within ±1°C, with twin columns recommended for temperature programming
- The packed column, preferably glass to avoid decomposition of polyunsaturated fatty acids with more than 3 double bonds, can be glass or stainless steel. Successful column packing examples include:
12-15% ethylene glycol succinate on 100/120 mesh gas chromatography P (2m x 4 mm, at 180°C)
2-10% Apizon-L on 80/100 mesh Chromosorb W or Celite (2m x 4 mm at 220°C)
10% Butan-1-4 diol succinate on 80/100 mesh Chromosorb W or Celite (2m x 4 mm at 175°C)
3% SE-30 on 100/120 mesh Chromosorb-G silanized (2m x 3mm at 190°C).
- Condition the newly prepared column by disconnecting the detector and heating the column in the oven to the normal operating temperature for 16 hours while running the carrier gas at a rate of 20 – 60 mL/minute
- The detector should be a flame ionisation detector capable of being heated to a temperature above that of the column
- Use a syringe graduated in 1/10th of a microliter, with a capacity of 10 μL
- Employ an electronic recorder with high precision and a rate of response below 1.5 seconds, with a paper width of 25cm and a paper speed of 25-150 cm/hour
- Utilise an integrator or calculator for rapid and accurate calculations
- Prepare with 50 and 100 mL boiling flasks, a reflux condenser, a 10 mL graduated pipette, test tubes with ground stoppers, and 250 mL separating funnels.
Quality Assurance Tests for Edible Oils
The Food Safety and Standards Authority of India (FSSAI) mandates stringent quality assurance tests for edible oils to ensure consumer safety and adherence to food safety standards. These tests encompass various parameters to assess the purity, quality, and safety of edible oils.
They include tests for parameters such as acidity, peroxide value, unsaponifiable matter, fatty acid composition, presence of contaminants like heavy metals, pesticides, and residues of solvents used in extraction processes. These tests are crucial for verifying compliance with FSSAI regulations and ensuring that edible oils meet the required standards for human consumption.
To overcome procrastination, one effective strategy is to break tasks into smaller, manageable chunks and set specific, achievable goals for each segment. Additionally, establishing a structured schedule and allocating dedicated time slots for completing tasks can help maintain focus and prevent procrastination.
Setting deadlines, prioritising tasks based on importance and urgency, and rewarding oneself upon task completion can also serve as powerful motivators. Moreover, cultivating a mindset of accountability, seeking support from peers or mentors, and practising self-discipline techniques such as the Pomodoro Technique can further aid in overcoming procrastination tendencies.
Refined Winterized Salad Oils – Cold Test
Refined winterised salad oils undergo a cold test to ensure their suitability for use in chilled applications like salad dressings. This test assesses the oil's ability to remain clear and fluid at low temperatures, maintaining its quality and appearance.
Fill a 4 oz (100 mL) sample bottle with oil, seal tightly with a cork, and secure with paraffin. Submerge the bottle completely in a bucket filled with finely cracked ice, adding water until it reaches the top of the bottle. Maintain the solid ice level in the bucket by removing excess water and adding ice as needed. After 5.5 hours, remove the bottle and inspect the oil. A properly winterized sample will appear brilliant, clear, and limpid. (Reference: AOAC 17th edition, Official method 929.08 Salad oils (refined, winterized))
Additional Analytical Tests
- Test for Sesame Oil (Baudouin Test): A pink coloration with furfural solution and hydrochloric acid indicates the presence of sesame oil, attributed to the reaction with sesamolin in the oil
- Test for Cottonseed Oil (Halphen's Test): Heating the oil with a sulphur solution in carbon disulphide yields a red coloration, indicating the presence of cottonseed oil. Hemp Seed oil, Kapok Seed oil, and oils containing cyclopropenoid fatty acids give similar reactions, but hydrogenation or deodorization can diminish the intensity. Animal fats from animals fed cottonseed meal may also yield a faint positive reaction
- Test for Palmolein in Other Oils: The cloud point is the temperature at which cloud formation occurs due to the first stage of crystallisation
- Test for Rice-bran Oil: Oryzanol in rice-bran oil is isolated using a 30% aqueous potassium hydroxide solution and detected on a thin-layer chromatographic plate
- Test for Linseed Oil (Hexabromide Test): Formation of a hexabromide precipitate when the oil in chloroform is treated with bromine, followed by alcohol and ether in edible oil cold test conditions, indicates the presence of linseed oil
- Polybromide Test for Mustard Oil: This test, more reliable for fatty acids than glycerides, detects fatty acids with more than two non-conjugated double bonds
- Test for Teaseed Oil in Olive Oil (Fitelson Test): Red coloration with acetic anhydride in the presence of sulphuric acid when an oil solution in chloroform is taken indicates the presence of teaseed oil
- Test for Olive Residue (Pomace) Oil in Olive Oil: Based on the temperature of precipitation of salts of fatty acids after saponification
- Test for Semi-Siccative Oil in Olive Oil: Detection is based on the reaction between semi-siccative (unsaturated) oils and bromine, resulting in the formation of an insoluble precipitate at 0°C.
Labelling and Packaging Regulations
Here are FSSAI oil labelling guidelines
- No packer registered under this Order shall package any edible oil except as prescribed within this regulation
- Each registered packer is obligated to package edible oils in accordance with the sanitary and other guidelines outlined in Schedule IV
- Registered packers must adhere to the packing, marking, and labelling requirements detailed in Schedule I for containers of edible oils
- The Edible Oils Commissioner may, by order published in the Official Gazette, specify additional conditions to be followed by registered packers, notwithstanding clauses (1) and (2), and it is the responsibility of each registered packer to comply with such conditions.
Guidelines for Labelling of Vegetable Oils
- FSSAI has revised regulations concerning packaging and labelling for blended vegetable oil, delineating specific requirements for font size based on pack size
- For pack sizes less than one litre, label declaration font size for blended edible vegetable oil must be a minimum of 3mm, with a declaration statement length of at least 35mm. Font size for the name and nature declaration with percentage by weight should not be less than 2mm
- Pack sizes between one litre and below five litres necessitate a minimum font size of 4mm for blended edible vegetable oil declaration, with a declaration statement length of at least 45mm. The font size for the name and nature declaration with percentage by weight should not be less than 2.5mm
- Pack sizes five litres and above require a minimum font size of 10mm for blended edible vegetable oil declaration, while the name and nature declaration with percentage by weight should not be less than 3mm
- Food business operators are required to include a bold capital letter declaration on the front of the pack stating 'NOT TO BE SOLD LOOSE.'
- Previously, FBOs were mandated to include the name and nature of edible vegetable oil along with the percentage by weight using a universal font size of not less than 5mm
- Stakeholder feedback prompted FSSAI to amend the regulations due to difficulties in compliance. The new regulations are effective immediately but enforcement will begin six months after publication in the Gazette of India.
Edible Oils Packaging Regulations
- Containers for edible oils must display the following details in English or Hindi:
(a) Name or trade name
(b) Packer's name and address
(c) Contents description
(d) Net weight/volume
(e) Batch number and manufacturing date
(f) Registration number. Other languages can be used additionally.
- The Registration Number consists of three parts: EOP, the State Government's name, and a numerical assigned by the State Government to the packer. For instance, for Uttar Pradesh, it would be EOP/UP/001
- The font size for these details must comply with the Standards of Weights and Measures (Package Commodities) Rules, 1977
- Labels must not contain false or misleading claims regarding the edible oil's quality, quantity, or nutritional value
- Packaging of edible oils must adhere to the Standards of Weights and Measures (Packaged Commodities) Rules, 1977, and the Prevention of Food Adulteration Act, 1954, and its associated regulations.
Handling and Disposal of Used Cooking Oil
Proper handling and disposal of used cooking oil are essential to prevent environmental pollution and maintain public health. Recycling or disposing of used cooking oil through designated channels ensures safe and sustainable management practices. Here is an outline of FSSAI for the same:
- Avoid using cooking oil repeatedly for frying purposes
- At the household level, filter oil used for frying food and consider using it for curry preparation to economise
- Consume used cooking oil within a day or two, as its quality deteriorates rapidly over time
- Discard cooking oil if it emits blue-grey smoke, forms tough foam, darkens, becomes murky, or undergoes a change in consistency
- Dispose of cooking oil that has developed Total Polar Compounds (TPC) exceeding 25%
- Avoid disposing of discarded oil in drains or sewerage systems
- Discard used cooking oil in an environmentally friendly manner, preferably by providing it to authorised UCO aggregators or collection agencies
- To dispose of small quantities of used cooking oil at home, mix it with absorbent materials like sand, sawdust, used towels, paper towels, or food scraps to prevent spillage, then dispose of it in dustbins.
Frequently Asked Questions
What types of edible oils and fats are regulated by FSSAI?
How does FSSAI ensure the quality of edible oils through fatty acid composition analysis?
What is the purpose of the cold test for salad oils?
What information must be included on the labels of vegetable oils as per FSSAI?
How are edible oils required to be packaged according to FSSAI regulations?
What guidelines does FSSAI provide for the disposal of used cooking oil?
Are there specific tests FSSAI recommends for assessing the purity of edible oils?
How do FSSAI regulations impact the import and export of edible oils?
Excellent service and support. Vakil Search Team is very supportive and professional. I Really appreciate the service and support from the team.
Rachna Pathania
Founder & CEO of SchnellTek Software Pvt. Ltd.