Introduction
Vegetable oils and fats are an integral component of the Indian diet and a crucial part of the food industry. Given their widespread use and potential health implications, the Food Safety and Standards Authority of India (FSSAI) has laid down “Special Provisions Relating to Sale of Vegetable Oil and Fat” under the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011. These provisions aim to safeguard public health by enforcing strict quality, packaging, processing, and compositional standards.
This article provides a detailed interpretation of these provisions, their implications for food business operators (FBOs), and the practical considerations to ensure compliance.
1. Quality and Packaging of Edible Oils
Provision:
No person shall sell, expose for sale, distribute, or deliver any edible oil:
(a) That does not conform to the standards of quality under the Food Safety and Standards Act, 2006.
(b) That is not packed, marked, and labelled as specified in the regulations.
Exception: The State Government, for public interest and specific circumstances, may exempt certain edible oils by notification in the Official Gazette.
Significance:
Practical Impact:
Street vendors and local oil mills are also bound by this restriction unless exempted.
2. Ban on Harmful Additives in Vegetable Oils
Provision:
No vegetable oil shall contain any harmful colouring, flavouring, or other substances deleterious to health.
Rationale:
Use of industrial dyes or unapproved flavours may mislead consumers about the oil’s quality.
3. Permissible Oils for Vanaspati and Fat-based Products
Provision: Vanaspati, interesterified vegetable oils or fats, bakery shortening, industrial margarine, table margarine, and fat spreads shall be made only from edible oils:
Products Covered:
Purpose:
4. Restrictions on Colour and Flavour in Hydrogenated Oils
Provision: No colour shall be added to hydrogenated vegetable oil unless authorized by the Food Authority. Under no circumstances shall the colour resemble that of ghee.
Any added flavour must be distinct from that of ghee and approved by the Food Authority.
Purpose:
Industry Practice:
5. Use of Additives like Antioxidants and Emulsifiers
Provision: No antioxidant, synergist, emulsifier, or any such substance shall be added to vegetable oils without prior sanction of the Food Authority.
Additives in Question:
6. Restrictions on the Use of Solvents
Provision: No solvent other than n-Hexane (Food Grade) shall be used for extracting cocoa butter, oils, fats, or edible soya flour.
Solvent residue limits are defined as follows:
Solvent | Food Article | Tolerance Limit (mg/kg) |
n-Hexane (Food Grade) | Refined solvent extracted cocoa butter | 5.00 |
n-Hexane (Food Grade) | Refined solvent extracted oils & fats | 5.00 |
n-Hexane (Food Grade) | Solvent extracted edible soya flour | 10.00 |
Purpose:
7. Ban on Diacetyl as a Flavouring Agent in Oils and Fats
Provision: Use of diacetyl as a flavouring substance in oils and fats is restricted.
What is Diacetyl?
8. Regulation of Total Polar Compounds (TPC) in Oils
Provision:
What are TPCs?
Implication for Businesses:
Enforcement and Penalties
Non-compliance with these provisions can attract:
Policy Evolution and Public Interest
The proviso allowing State Governments to exempt specific oils from packaging requirements (under Clause 1) reflects flexibility for rural or remote markets, especially during crises (e.g., natural disasters or pandemics). However, such exemptions must be documented with reasoned orders and published in the Official Gazette.
FSSAI has also promoted public awareness campaigns like RUCO (Repurpose Used Cooking Oil) to encourage responsible oil disposal and recycling into biofuels.
Conclusion
Vegetable oils and fats are foundational ingredients in Indian kitchens and food industries. The special provisions governing their sale under the FSSAI framework provide a robust legal shield to ensure their purity, safety, traceability, and nutritional integrity. For food business operators, aligning with these rules is not only a legal duty but a moral obligation to protect public health.
Robust internal controls, supplier audits, testing protocols, and training are vital to stay compliant. With regulatory authorities becoming increasingly vigilant and digital monitoring systems like FoSCoS and Food Safety Compliance System in place, adherence to these provisions will play a critical role in shaping the future of food safety in India.
Read more about the regulation from: https://fssai.gov.in/cms/food-safety-and-standards-regulations.php
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