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Standard 澳新食品标准法典 Standards 澳新食品标准 食品标准法典

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Standard 2.4.1 澳新食品标准法典-食用油.rar,Standard,澳新食品标准法典,Standards,澳新食品标准,食品标准法典

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Issue 124 1 Standard 2.4.1 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. Federal Register of Legislative Instruments F2011C00619 Issue 124 2 Standard 2.4.1 THIS PAGE INTENTIONALLY LEFT BLA