codex alimentarius commission

FOOD AND AGRICULTURE WORLD HEALTH

ORGANIZATION ORGANIZATION
OF THE UNITED NATIONS
JOINT OFFICE: Via delle Terme di Caracalla 00100 ROME: Tel. 57971 Telex: 610181 FAO I. Cables Foodagri

ALINORM 83/17
,,,,, • ■ .... ....

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
15th Session
Rome, 4-15 July 1983

REPORT OF THE TWELFTH SESSION OF THE

CODEX COMMITTEE ON FATS AND OILS
London, 19-23 April 1982

INTRODUCTION
The Codex Committee on Fats and Oils held its Twelfth. Session in London
from 19 to 23 April 1982 under the Chairmanship of Ur P J Bunyan of the
United Kingdom. The Session was opened by Professor G A H Elton, Chief
Scientific Adviser (Food) and Chief Scientist (Fisheries and Food) at the
Ministry of Agriculture, Fisheries and Food, who welcomed participants on
behalf of the Government of the United Kingdom.
The session was attended by representatives of 34 countries and observers
from 12 countries and international organisations. The list of participants
including officers from FAO and WHO and the Committee Secretariat is
contained in Appendix I to this Report.
ADOPTION OF THE AGENDA

The Comuittee adopted the provisional agenda OX/ED 82/1 with an

anEndment proposed by the delegation of the United States that the Review of
of the scope of the Codex standards for Fats Pnd Oils was of sufficient
importance to warrant consideration early in the Session and be taken as
the fourth item on the Agenda. The proposal was agreed.
NATTERS OF INTEREST ARISING FROM SESSIONS OF THE CODEX ALIMENTARIUS
COMMISSION AND OTHER CODEX COMMITTEES

The Committee had before it dodument CX/10 82/2. It was reported that
at the 14th Session of the Commission, it had been announced that the
procedure for publication of acceptance and non-acceptance by governments of
Codex standards had been revised. The next up-dated edition of the summary
of acceptances would be available for the 15th Session of the Codex.
Aliaentarius Commission in July 1983. It would contain two new coluans to
denote countries not able to give formal acceptance to a Codex standard but
prepared to permit entry of products which conformed with the standard
either with or without specified deviations. It was also reported that the
Commission had eauhasized that nutritional aspects in individual standards
had not been neglected. The Commission had decided that the Codex Committee
on Foods for Special Dietary Uses (CCFSDU) should have a coordinating
function on nutritional aspects in Codex work. It was, however, not
intended that CCFSDU should have full endorsement functions. The CCFSDU has
been requestPri to examine its revised terms of reference and to indicate its
proposed way of operating to the next session of the Commission.
(ALINORM 81/7 and ALINORM 81/39 paras 115 .-121 & 403).
The attention of the Committee was drawn to paragraphs 159 to 165 of the
Report of the 14th Session of the Commission (ALINORM 81/39). The
Coaraission had pdblished - a revised.Procedural Manual (Fifth Edition - 1981)
incorporating improved Procedures for the Elaboration of World-wide and
Regional Codex Standards. Steps 1, 2 •& 3 had been combined and CommOdity
Committees would be able to start work on new standards without the prior
permission of the Commission although this would have to be obtained at its
next session. Standards Nmuld e be adopted at Step 8 and in future pdblished
as Codex standards together with notifications of.acceptanees or otherwise.
These publications will constitute the Codex Aliaentarius. In addition,
governments could be asked more formally for ebrnments on draft standards at
Step 6 prior to submission to the Con-mission at Step 5 should the need arise
due to the timing of sessions. The delegation of Australia expressed full
agreement with the revisions.as they related to world-wide standards but
re-iterated its concern regarding regiorial standards. In particular the
delegation of Australia Objected to Steps 5 arid 8 of the Procedure for
Elaboration of Regional Standards which provided that 'only the majority of
the Members of the Region concerned attending the Session (of the
Commission) can decide to amend or adopt the draft". •
It was also reported that the Commission had approved the General
Principles for the Establishment and Application of Microbiological Criteria
for Foods and these will be published as part of the Codex Alimentarius.
The Commission had adopted at Step 5 the Draft Standard for [Fat
Spreads/Spreadable Table Fats),(ALIN)RM 81/17, Appendix V) and advanced it
to Step 6 of the Procedure. The Ccaudssicn had also adopted the Standard
for Manarine at Step 8.
8, It was reported that the revision of the General Standard for
Prepackaged Foods and the elaboration of Guidelines for Nutrition Labelling
is being undertaken by the Codex Committee on Food Labelling (CUM. The
delegation of the United States suggested that it would be appropriate for .

the Codex Committee on Fats and Oils to offer advice and guidance to CCFL on
the question of the nutrition labelling of fats and Oils with special
reference to the fatty acid content. It was agreed:that an ad hoc Working
Group should consider this aspect of the Draft Guidelines on Nutrition
Labelling and report to the Comaittee under the Agenda Item - Any Other
Business. The delegation of Egypt drew the attention of the Comaittee to
the importance of nutrition labelling. The delegations from the
Netherlands, United States, United Kingdom, Canada, Australia and Sweden
agreed to form the ad hoc Working Group. (See also discussion of the report
of the ad hoc Working Group at paras 87-91 below).
It VMS reported that the Commission had adopted the revised text of the
Guidelines on Date Marking for the Use of Codex Committees. The revised
text was as follows:
The "date of minimum durability" (preceded by the words
"best before") shall be declared by the day, month and year in uncoded
nunerical sequence except that for products with a shelf life of nore
than three months, the month and year will suffice. The month may be
indicated by letters in those countries where such use will not
confuse the consumar. In the case of products requiring a declaration
of nonth and year only, and the shelf life of the product is valid to
the end of a given year, the expression "end (stated year)" nay be
used as an alternative.
In addition to the date, any special conditions for the
storage of the food should be indicated if the validity of the date
depends thereon.
Where practicable, storage instructions should be in close
proximity to the date marking."
The Cournittee agreed that the revised wording should be incorporated into
all standards for fats and oils and requested that the Secretariat take the
appropriate action,
The Committee on Food Additives (CCEA) had commented at its 14th Session
(ALINORM 81/12 paras 19-20) that the decision taken by the Committee on Fats
and Oils to remove, from the General Standard for Fats and Oils Not Covered
by Individual Codex Standards, the specific provision for emulsifers seemed
"inappropriate". The Secretariat explained that the decision was logical
since emulsifers were not necessary for the production of fats or oils as
such and inclusion in the General Standard was, therefore, unnecessary.
Furthermore, provision for emulsifers had not been made in the standards for
individual oils.
After a general discussion of the proposal by the delegation of Belgium
to lower the maximum level for polyglycerol esters of interesterified
ricinoleic acid. in view of its low ADI, the Committee agreed to reduce the
maximum permitted level of this additive from 10 to 5 g/kg in the Standard
for Minarine and the Draft Standard for [Fat Spreads/Spreadable Table Fats].
A proposal by the delegation of Sweden to exclude this emulsifier from the
standard was not accepted. The Secretariat was requested to take
appropriate action concerning the Standard, for Minarine which had already
been adopted at Step 8.
The proposed Guidelines on Food Additives Provisions in Codex Standards
had been sent to Governments for comaent. The Secretariat had been
requested to redraft the guidelines in light of governuent comments which
had been received. The amended guidelines would be discussed by CCFA at its
next Session in March 1983. (See ALINORM 83/12,parari38-44).
 4

13. In discussing matters of interest arising from the 13th Session of the
Codex Comadttee on Methods of Analysis and Sampling (CCMAS) (ALINORM 81/23),
the observer from IUPAC reported that it was now the policy of IUPAC to
publish the results of collaborative studies when methods of analysis had
been approved. On the question of the review of methods of analysis in
standards and draft standards, CCMAS had noted the review undertaken by the
ad hoc Working Group of this Committee but had asked for further
information. The suggestion of the Chairman to establish another ad hoc
Working Group during the Session was agreed and the Group would comprise
members from the delegations Of Malaysia, the United Kingdom, United States
plus representatives from IUPAC, ISO and FOSFA. The agenda for the Working
Group was agreed as follows:

Methods of analysis for food additives permitted by Codex

Standards for fats and oils (Ref: ALINORM 81/23 para 14).
Applicability of the general methods for determination of
metallic contaminants in fats and oils (Ref: ALINORM. 81/23.
paras46-604 Appendix IV).

Availability of sampling plans for fats and oils (Ref: ALINORM

81/23, para 45 (d)) and sampling plans for food contaminants
(Ref: CX/FA 82/8).
Further consideration of the review of methods of analysis in
Standcirds and draft Standards (ALINORM 81/17, pares 57-60,
Appendix X and CX/FO 82/10), including specifically the
classification of methods as proposed by CCNAS.
14. The Committee was informed that CCFA at its 15th Session decided at
least for the time being not to embark on developing methodology for the
analysis of food additives in foods since adequate information was not
available.
CONSIDERATION OF A PROPOSAL TO AMEND THE SCOPE SECTION OF CODE% STANDARDS
FOR INDIVIDUAL EDIBLP. FATS AND OILS

15. The Committee had before it working paper CX/e.) 82/13 which gave
goverment comments on the amendment to the scope section of Codex standards
for individual edible fats and oils proposed by the delegation of the Unitei
States. The Chairman reminded the Committee that at the 11th Session there
had been general agreement that the GLC fatty acid ranges could also be
applied to crude oils but disagreement as to the method of incorporating
this specification into the standards. The delegation of the United States
explained that most of the oils traded on a world wide basis were crude or
only partially refined oils and that the proposed amendment would enhance
the usefulness of the Standards for Fats and Oils.
16. The FAO Secretariat in reply to a question by the delegation of the
Federal Republic of Germany confirmed that standards should cover materials
for further processing to the extent necessary to achieve the purposes of
the Codex Alimentarius.
17. The observer from the International Association of Seed Crushers (IASC)
stated that his organisation did not wish the scope of the standards to be
extended to cover crude oils not edible as such because the present GLC
fatty acid ranges were unacceptably wide. The delegation of the
United States in reply stated that, as reported at the 9th Session, the GLC
fatty acid ranges had been tested and found to be sufficiently precise to
identify correctly 269 out of 275 samples of crude oils. The observer of
the Federation of Oils, Seeds and Fats Association (FOSFA) supported the
statement of the observer from the IASC that several fatty acid ranges were
wider than normally experienced in commercial oils and quoted as an example
the linolenic acid content of arachis oil seldom exceeded 0.5% whereas the
Codex range allowed up to 1%. The delegation of France supported this
statement. The delegation of the United States pointed out that the GLC
fatty acid ranges did not exclude the use of other identity criteria.
The Chairman noted that in certain cases the range given for a
particular fatty acid may require revision. However, this was not relevant
to the particular principle under discussion and could be raised under the
item concerning the future of work for the Committee. (See para 58)
The delegation of the Federal Republic of Germany, supported by the
delegation of Argentina, Austria, Belgium, Hungary, the Netherlands, Portugal.
Spain, and the United Kingdom, suggested that a note should be included in
the standards which stated that the GLC fatty acid ranges may apply to crude
oils. These delegations also opposed any changes to the scope section of
the standards concerned. The delegation of India pointed out that some
straight processed oils were consumed directly and that the proposal by the
delegation of the United States was acceptable.
The FAO Secretariat, noting that an amendment to the scope section was
unacceptable to many delegations, suggested that a separate section to cover
raw materials could be added to the standards. The following wording was
proposed:
"Raw Materials..,...oil used as a raw material for the manufacture of
edible oil shall comply with the GLC ranges of fatty acid composition
as specified in section 3.. ."
The delegation of the United States emphasised its concern that the GLC
fatty acid ranges should be applied to all crude oils and expressed some
reservations about introducing a new section into the existing standards.
An alternative solution, proposed by the delegation of Spain, was that the
standards could be applicable to crude oils only after the oils had been
refined by a standard procedure eg. the American Oil Chemists Procedure.
Following further discussion, the Committee agreed that a new section
on raw materials should be included in all standards for individual edible
oils and that the wording should be as above except that the word "shall"
would be placed in square brackets. The amendment was advanced to Step 5 of
the Codex Procedure.
During the above discussion, the FAO Secretariat had stated that the
standards adopted at the 13th Session of the Codex Alinentarius Commission
contained GLC fatty acid ranges as part of the section for the identity
characteristics. The section when published would contain the following
footnote:
"Non-mandatory, however if examined, the GLC ranges of the fatty acid
composition (%) shall comply with these values."
 This statement gave rise to a discussion as to whether the GLC fatty
acids ranges were mandatory or non-mandatory. The delegation of Belgium
recalled that the GLC fatty acids ranges had originally been intended as
guidelines and would not wish them to become mandatory. In contrast, the
delegation of the United States expressed the view that the Committee had
agreed on the mandatory nature of fatty acids ranges and quoted the Report
of the 10th Session of the Committee to support this. The Chairman observed
that the report of the 13th Session of the Ccamission appeared to contradict
this view.
'The delegation of the United Kingdom explained that the original
reservations on the acceptability of fatty acid ranges were based on the
concern that they might not have been compatibleUdth the traditional
identity 'characteristics ej. Iodine Valdé etc. However this concern had
been shown to have nd foundation in a paper presented to the llth Session of
the:Committee. The Committee bad therefore reaffirmed that GLQ ranges were
mandatory but had also agreed that other non-mandatory criteria could be
used if necessary to check that a sample is in compliance with the
description given to the product. In an answer to a question from the
delegation of Norway, the delegation of France suggested that the sterol.
ranges wodld be an exaMple of a non-Mandatory criterion.,
The delegation of the Federal Republic of Germany agreed that the
explanation given by the delegation of the United Kingdom was correct and
that GLC fatty acid ranges were mandatory. The delegation of the
Netherlands supported by the delegations of Argentina and Belgium opposed
the introduction of mandatory GLC fatty. acid ranges.

The Committee agreed that the Codex .A1imentarits Commission should be

asked to reaffirm the decisions taken at the 10th and llth Sessions of this
Committee that GLC fatty acid ranges should be included in all standards for
individual edible fats and oils on a mandatory basis. The standards should
also contain a footnote that other non-mandatory criteria may be used to
ascertain the authenticity of a sample. The Secretariat was requested to
submit the amendments, as contained at Appendix II to this Report, to the
next Session of the Commission at Step 5. The Committee also agreed to
recOnnend that Steps 6 and 7 of the Procedure should be omitted for, the
amendment, concerning the inclusión of GLC fatty acid ranges into standards
at Step 9 of the Procedure. This would bring the earlier standards for
individual oils into line with the five standards adopted at the
13th Session of the Commission.
REPORT OF THE 1+CRKING GROUP ON THE TECHNOLOGICAL JUSTIFICATION FOR
THICKENING AGES IN MINARINE

The Committee considered the working paper CX/FD 82/3 and Conference
Room Document No. 1. The FAD Secretariat reported that CCFA had considered
the technological justification for thickening agents in minarine.
Subsequently, it had endorsed these provisions with two exceptions.
Firstly, tragacanth gum had not been toxicologically cleared by JECFA and
thus was not an acceptable additive and should be deleted from the list of
thickening agents until information had been provided to establish an ADI.
Secondly, the maximum usage level of xanthan gam should be reconsidered in
view of its low7ADI. The Committee agreed that the maximum level 'of use for
xanthan gam could be reduced to 5 g/kg. This reduced usage level would be
submitted to CCFA for their endorsement and the Secretariat was requested to
take appropriate action concerning the Standard for Minarine.
CONSIDERATION OF DRAFT STANDARD FOR [FAT SPREADS/SPREADABLE TABLE FATS] AT
STEP 7

The Committee had before it the above draft standard (ALINORM 81/17,
Appendix V) and comments received thereon in working paper CC/FO 82/4 and
Conference Room Documents 2 and 7. The Standard for Mdnarine had been
adopted by the Comdission since the llth Session of the Committee and
although doubts had been expressed at the Commission about the need for a
Standard for [Fat Spreads/Spreadable Table Fats] it had, nevertheless,
advanced it to Step 6 of the Procedure. (ALINORM 81/39, paras 341-343).
The delegation of Belgium expressed the view that since there was no
international market for products in this category, no Codex standard was
necessary. For this reason the Committee should not take further action to
elaborate a standard. This general view' was supported by the delegations of •

Austria, Denmark, Federal Republic of Germany, Italy, the Netherlands,

Norway, Portugal, and observers from IFMA and IDF.
The delegation of the United States declared itself in favour of
elaboration of the standard and pointed out that the market for potential
trade was also part of the Codex Work Priority Criteria. In support the
delegation explained that recent production of margarine-type products in
the United States amounted to 2.27 billion lbs. Of this total some 12%
(267,000,000 lbs) was for products in the 60% fat range whilst only 3%
(58,000,000 lbs) was for products in the 39-41% fat range (minarine type
products). It considered that these grounds alone were sufficient proof of
the development of products in the higher fat ranges and that the fat range
in the Codex• Standard for Minarine was too narrow. This view was supported
by the delegations of Finland, India, Ireland, Japan and New Zealand.
The delegation of Switzerland stated that whilst it was not opposed to
the elaboration of the standard, it would not accept the standard since it
considered its introduction could lead to confusion of the consumer.
However, the standard had been advanced by the Comuission to Step 6 and the
Committee on Fats and Oils was now considering it at Step 7. In its opinion
the countries which had an interest should press ahead and elaborate the
standard. In supporting this view the delegation of New Zealand agreed that
the Codex Standard for Minarine was too limited and felt that a wider range
was necessary. It considered that the standard should be tidied up and
presented to the Commission at Step 8.
No consensus for or against pursuing the • establishment of this standard
emerged. The Chairman having recognised the value of the comments from the
delegation of Switzerland decided that the Committee should continue to
elaborate the standard. The next step was to look closely at the fat range
and perhaps limit the standard to particular fat content figures. The
delegation of Japan, considering the fat content of products on the Japanese
market, supported the fat range in the existing draft standard. The
delegation of the United States explained that products were already being
produced in the United States with 20% fat content and proposed that the
standard should cover the range from 20% to 70%. The delegation of the
Netherlands expressed its concern at fat levels as low as 20% and questioned
whether such a product could in reality be described as a spreadable fat
product. In its opinion to propose a standard for products with such a wide range
of fat content could not be described as following a policy of standardisation.
.

There was, in its opinion no question of incorporating the Codex Standard

for Minarine into the [Draft Standard for Fat Spread/Spreadable Table Fats]
and that the choice for acceptance was either minarine or fat spreads but
not both.
The Chairman reiterated that the Commission had advanced the draft
standard and passed it hack for consideration at Step 7. The next stage was
to agree a title for the standard and remove the square brackets. On the
basis of the written comments received, the countries in favour of
developing the standard were divided equally between the alternatives at
present included in the draft standard. At this point, the delegation of
Australia suggested that the standard should have a double title and that
this be achieved by the removal of the square brackets. This proposal was
supported by the delegation of New Zealand. It was agreed to proceed on
this basis.
The Ccmaittee then examined in detail the remaining provisions of the
standard and agreed several amendments. In the scope section, the
delegation of Norway supported by the delegation of France suggested that
the words "or butter" should be deleted since the products covered by the
standard were not necessarily alternatives to butter. This proposal
provoked a lengthy discussion on whether the scope section should specify
that fat spreads/spreadable table fats were alternatives to margarine or
butter, particularly since this text was not included in the Codex Standard
for Minarine. It was finally agreed that the words "and which is intended
to be used as an alternative table fat to margarine or butter" should be
deleted from the text with objections by the delegations of the Netherlands
and Sweden to this decision being recorded.

The delegation of the United Kingdom sought confirmation that the

wording of the scope section did not preclude a product conforming to this
Standard and containing between 39% and 41% fat being described as "fat
spread" or "spreadable table fat", even though it might conform also to the
Minarine Standard. The Secretariat agreed to seek further advice on this
matter.
The delegation of the United States proposed that under the optional
ingredients Section the provision for egg yolk, sugars and gelatine should
be excluded since there was no apparent technological justification for
their inclusion. The delegation of Brazil argued successfully for the
retention of gelatine and the Committee agreed to the deletion of egg yolk
and sugars. On thickening agents, the delegation of the Netherlands
questioned whether the maximum levels of 10 g/kg were suitable for all
levels of fat. The delegation of the United Kingdom suggested that it would
be very difficult to set different maximum levels for products with various
fat contents. Further, it had been accepted by CCFA that the levels
proposed would ensure that the dietary intake would present no toxicological
hazards and the proposed usage levels should remain as they stand.
Tragaeanth guntwas deleted from the list of thickening agents since it had
not been toxicologically cleared by JEFA and the maximum level for xanthan
gum was reduced to 5 g/kg following a suggestion by CCFA to reconsider the
maximum usage level. (See also paragraph 28 above).
A request by the delegation of the United States to add TBBQ to the
list of antioxidants was accepted and agreed at a level of 100 mg/kg of the
fat content as in other standards. The delegation of the United States
agreed to forward technical justification for the continued inclusion of
calciuntdisodium salts of EDTA as an antioxidant synergist to the
 9

Secretariat who would make the necessary arrangements for its presentation
to CCFA. This was necessary because CCFA had postponed endorsement of this
additive as it required more data on its technological function. The
delegation of the United Kingdom expressed doubts for the need for its
inclusion in the Standard and the delegations of Italy, France and Portugal
pointed out that the use of EDTA was not permitted in their countries.
A request from the delegation of Egypt to add nickel to the list of
contaminants at the level of 0.5 mg/kg was deferred until the discussion of
Processing Aids. A proposal by the delegation of India, supported by the
delegation of the United States, to reduce the maximum level for copper to
0.05 Ng/kg was then considered and led to a general discussion of levels of
contaminants. The delegation of Malaysia suggested that it was dangerous to
set low limits because sophisticated analytical equipment which had to be
used to detect contaminants at very low levels was not universally
available. The delegation of Brazil supported the retention of existing
levels and the delegation of Spain agreed that it would be imprudent to set
the levels at a point too low to allow for verification. The Committee '
agreed not to make any changes to this section and to the present levels
given in the draft standard.
The delegation of the United States proposed that the scope of
paragraph 8.1.1., Name of the Food, should be extended to allow the terms
Fat Spread/Spreadable Table Fat to be replaced by other designations
provided that they did not mislead the consumer. The delegations of the
Netherlands and the United Kingdom, supported by the delegations of Belgium,
Switzerland and Sweden disagreed with this proposal and considered that
while provision might. be made for alternative names, the terms Fat
Spread/Spreadable Table Fat should always be required to appear on the
label. In the course of further discussion it appeared that some other
delegations supported the original proposal by the delegation of the
United States. HGwever, it was eventually agreed to extend the labelling
requirements of the Standard by inserting after "/Spreadable Table Fat" the
phrase "and in addition thereto any other designation may be used provided
that it does not mislead or deceive the consnNer in the country in which the
product is sold. All products so designated shall conform to this
Standard".
A proposal to delete section 8.7.3 was agreed on the grounds that a
percentage declaration of fat content would give consumers adequate
information on which to base their purchases. The delegation of the
Netherlands indicated that although they did not oppose the deletion of
8.7.3 they would prefer thatonlyproducts with a fat content below the level of
35% should be allowed to be designated "low fat". It was recognised that
section 9 - Methods of Analysis and Sampling may need to be revised after
discussion of the report of the ad hoc Working Group on Methods of Analysis
and Sampling.
STATUS OF THE STANDARD
The Committee decided to advance the revised Draft Standard for
Fat Spreads/Spreadable Table Fats as contained in.Appendix III to Step 8 of
• the Procedure.
CONSIDERATION OF PROPOSED DRAFT STANDARDS FOR [VEGETABLE GBP)
AND [NIXED ANIMAL AND VEGETABLE GHEE] AT STEP 4

The Committee had before it the above standard as contained in ALINORM

81/17 Appendices Vi and VII,Working Paper CX/k0 82/5 and Addendum 1 and
Conference Room Document 3. Outlining the background, the Chairman noted
that although previous discussions had indicated that world trade in ghee
products made from fats of animal origin, excluding those made solely from
milk fat, was insufficient to justify the elaboration of a separate
standard, it was clear from the documents that there was a developing trade
which was particularly important to the Netherlands. It was agreed that in
deciding on the number and type of standards to be elaborated for ghee
products full consideration had to be given to the comaents submitted by IDF
which outlined the labelling requirements under the Code of Principles
concerning Milk and Milk Products.
The delegation of Denmark suggested that the Committee should elaborate
three standards. One for vegetable ghee, one for mixed animal and vegetable
ghee and a third for ghee manufactured solely from fats of animal origin.
This proposal had a mixed reception. In general delegations were not
concerned about the number of standards which might be elaborated, the main
problem was to arrive at a suitable title which would not lead to confusion
of the consumer and would not inhibit international trade. So far as the
consumer was concerned there_were several aspects to consider. The main one
was based on religious grounds so far as products containing animal fats
were concerned. The delegation of Malaysia highlighted this problem by
explaining that a product was consumed in large areas of the world which was
known as vanaspati in India and samna in the middle east countries and that
the title was particularly important to countries which could face religious
problems if products containing animal fats alone or in combination with
vegetable fats were combined under one Standard. This alone pointed to the
need for separate Standards.

The Chairman pointed out that these were two diverging interests. Tht .
observer from the IDF had made it clear.that the use of the word "ghcc" was
not acceptable. Ghee was a dairy product and • furthermore the use of the
description "imitation ghee" was deprecated by that organisation. The
delegation of India also stated that it was opposed to the use of the term
"vegetable ghee" and proposed the term "vanaspati". On the other hand a
large international trade already existed in the product known as vegetable
ghee, particularly from the Netherlands. A further consideration was that
the product was available in many countries under a synonym eq. "samna
substitute" in Egypt. In the ensuing discussion various permutations of a
title for the standards were suggested and eventually the Chairman suggested
that the Committee should consider a compromise solution, recognising that
the elaboration of two separate standards appeared inevitable. Whilst
accepting that unanimous agreement was unlikely so far as the title of the
Standards was concerned he proposed that two standards should be elaborated
entitled vanaspati/vegetable fat mixture and mixed vanaspati/substitute ghee
and that to avoid further delay these titles should be retained in square
brackets. In reaching this conclusion he was aware of the divergence of
interests and accepted that further debate would be necessary. This
suggestion received a mixed reception but the Committee agreed that it
appeared to be a way that progress on the standards was possible.
 Discussion then moved to consideration of the detailed requirements of
the Standard for [Vanaspati/Vegetable Fat Mixture]. The delegation of Egypt
suggested that under section 3.3.4 the acid value should be reduced to 0.4
ag KOH/g. The delegation of India then suggested a figure of 0.5 mg KOH/g
but the Chairman pointed out that the overriding requirement was for not
more than 0.6 mg KOH/g and suggested that this requireuent be left in square
brackets for further consideration. This was agreed.
Discussion then centred on item 3.3.6 - the requirement for a Slip
Point to be between 36-41°C . The delegation of Malaysia stressed the
importance of the slip point being considered against the background of the
product being used in a variety of countries which were subject to a wide
divergence of temperatures and that it was vital that this factor be
reflected in any range of temperatures to be applied under this requirement.
It was agreed that this provision should be referred back to governments for
comment on the proposed range and to the suggestion by the delegation of the
Netherlands that the specified nethod for determination should be
BS 684/1.3/1976.

With regard to food additives the FAO Secretariat reminded the

Committee that this section had still to be considered by CCFA and that the
heading for this section should reflect this fact. It was agrePa that the
Section Title should read "Food Additives - to be endorsed by CCFA". In
section 4.3 on antioxidants, 4-hydroxymethyl 2, 6-diterbutylphenol was
deleted and monoglyceride citrate was added to the list of antioxidant
synergists. (section 4.4.4).
It was generally accepted that section 4.6 which listed oxystearin as a
crystallisation inhibitor should be removed. In addition the delegation of
Spain suggested that the Secretariat should investigate the toxicological
status of this additive. The delegation of the Federal Republic of Germany,
supported by the delegation of France, expresbed their reservations against
the large number of additives included in the Standard.
The Committee examined the provision concerning packaging (section 7)
and agreed to a proposal from the delegation of Australia to delete the
requirement for rigid containers. The delegate of India informed the
Committee that cans were expensive and a considerable amount of effort was
being spent on developing cheaper, more flexible containers.
The delegation of the United States proposed that the provision
concerning labelling (section 8) should be amended so that it was the same
as those in the Standard for Fat Spread/Spreadable Table Fats (ie.
shall be designated Fat Spreads/Spreadable Table Fats and in addition
thereto any other designation ) The delegation of Australia favoured
the use of wording as given in the Standard for Minarine (ie shall
be designated "Minarine" except that alternative designation ...) arguing
that in the case of products which are known by a specific designation,
provision is already made in the Labelling Section for alternative
designations to be used. In the case of products which do not have as yet a
specific designation, the Standard would require the use of the general name
and in addition a local name may be used. However, the situation is dynamic
and it is possible that local nases may attain.a more widespread usage. The
delegation of the Netherlands requested that Governments be asked to comment
on this labelling provision and provide the Committee with further
information on the local names for these products.
 - 12 -

The Committee then considered the Draft Standard for [Mixed Animal and
Vegetable Ghee] (ALINORM 81/17, Appendix VII). As reported in paragraph 44
it was agreed to amend the title of the Standard to Mixed
Vanaspati/Substitute Ghee but to leave this in square brackets for further
consideration by governments. The delegation of Norway requested that it
should be made clear that the standard related to fats of marine as well as
animal origin. The Committee agreed that this was so and asked the
Secretariat to amend the Standard accordingly. The product definition was
amended to "[Mixed Vanaspati/Substitute Ghee] is a send-solid product which
consists of edible animal and/or marine oils and fats with or without the
addition of vegetable oils or fats". On a point of clarification the
heading of section 3.1.1 was amended to "Edible Fats and/or Oils" and the
first sentence reworded to read "Edible fats and/or oils as defined in
Section 2.2.1, whether or not

Section 3.3.3 on texture, was amended in line with the Draft Standard
for [Vanaspati/Vegetable Fat Mixture] to "Ranges from granular solid fat
crystals dispersed in an oil phase to a smooth finely crystalline texture".
Section 3.3.4 relating to acid value was left in square brackets for further
consideration although the delegations of India and Egypt suggested levels
of 0.5 and 0.4 mg KOH/4 respectively. The value given for slip point in
Section 3.3.6 was left in square brackets for further consideration and
section 3.4 concerning identity characteristics was deleted.
In section 4 on food additives, the title was amended to "Food
Additives - to be endorsed by CCFA". In section 4.3 on antioxidants ,
[4-Hydroxymethy1-2, 6-diterbutylphenol] was deleted and TBHQ was added at a
level of 100 mg/kg of the fat content. The antioxidant synergist
monoglyceride citrate was added to the standard. Section 4.6 on
crystallisation inhibitor N':as deleted from -U.K.= standard. In the packaging
provisions (section 7) the words "in a rigid container" were removed and the
date marking provisions in sections 8.7.1 and 8.7.2 reworded to agree with
the decisions taken earlier by the Committee (see para 9).
STATUS OF THE STANDARDS

The Committee agreed to advance both the revised Draft Standards for
[Vanaspati/Vegetable Fat Mixture] and [Mixed Vanaspati/Substitute Ghee], as
contained respectively at Appendices IV and V of this Report, to Step 5.
CONSIDERATION OF AMENDMENTS TO THE RECOMMENDED INTERNATIONAL STANDARD FOR
EDIBLE RAPESEED OIL. (CAC/PS 24-1969) at Step 4.

The Committee considered working paper OC/FO 82/6 which contained

government comments on the proposed draft amendments to the standard contained in
ALINORM 79/17 Appendix VIII. The Chairman observed that there was no
support for the need to declare the level of erucic acid and the Committee
agreed that this provision should not be included in the revised standard.

The Committee proceeded to examine the provisions for identity

characteristics. It was agreed after some discussion, that the provision
for brassicasterol should remain "not less than 5% of the total sterols".
However, the delegation of the United Kingdom observed that the delegation
of Sweden had proposed raising the minimum level of brassicasterol to 8% of
the total sterols in order to allow rapeseed oils to be differentiated from
mustard seed oils and that governments should be asked to comment on this
 - 13 T!..

possibility. The GLC fatty acid ranges were discussed in detail and amended
where necessary.
STATUS OF THE STANDARD

The Committee agreed to advance the draft amendnents to the Codex

Standard for Edible Rapeseed Oil as contained as Appendix VI of this Report
to Step 5.
GLC - RANGES FOR FATTY ACID COMPOSITION OF FATS AND OTLS

The Conmittee had noted during its discussions on the application of

GLC fatty acid ranges to crude oils and the amendnents to the Codex Standard
for Rapeseed Oil that the current values for some fatty acid compositions
(ALINORM 79/17 Appendix XI) may require revision. (See also paras 17 & 18).
The Committee agreed that this item of work should be added to list of items
for consideration at a future Session of the Committee. In making this
decision, the Committee emphasised that when governments were asked for
comments it should be made clear that any data supplied Trust be accompanied
with information concerning the analytical method and evidence that the
samples analysed were representative of that oil source. In addition, the
number of samples analysed should be sufficient to cover variations due to
seasonal, climatic and varietal differences.
CONSIDERATION OF AMENDMENTS TO THE RECOMMENDED INTERNATIONAL STANDARD FOR
OLIVE OIL, VIRGIN AND REFINED, AND FOR REFINED OLIVE-RES1DUE OIL
(CAC/RS 33-1980)

The Committee had before it working paper CX/F0 82/7 which gave details
of two amendments concerning beta-sitosterol and Saturated fatty acids at
position 2. The observer from the International Olive Oil Council (I00C),
at the invitation of the Chairman, explained that the level of
beta-sitosterol in olive oil had been shown by nurerous analyses to exceed
93% of the sum of beta-sitosterol, campesterol and stigmasterol. The
delegation of Italy proposed that a limit for canpesterol of 4% should also
be included in the Standard. This proposal was not supported by the
delegations of Spain and Portugal as they had certain reservations which
required to be considered in greater depth. The Chairman also pointed out
that the IOOC had not nade such a proposal. The delegation of France
questioned the need for the amendnent to specify SE30 as the only packing
material to be used in the GLC column. The delegation of Spain stated that
it was necessary to specify the packing material since other materials may
give different results. The Committee agreed to the anendment.
The Committee then proceeded to consider the amendnent concerning
saturated fatty acids at position 2 which was agreed following the
explanation of its need by the observer from the I00C.
STATUS OF THE AMENDMENTS

The Committee agreed to combine both amendments and that the combined
amendnent should be advanced to Step 5 of the Proceddre. The Committee also
agreed to reconmend to the Commission that Steps 6 and 7 of the Procedure be
omitted as the content of the amendments was uncontroversial and had been
supported by the IO0C. The amendment is at Appendix VII to this Report.
 - 14 -

PROCESSING AIDS

62. The Committee considered working paper CX/FD 82/8 and Conference Room
Documents numbers 4 and 8. The Chairman reminded the Committee that it had
previously agreed that the list of processing aids contained in ALINORM
81/17, Appendix IX, was an open list and purely advisory. The Committee was
also reminded that the Commission had agreed that processing aids did not
need to be declared on packaging labels. The FM Secretariat reported that
the CCFA at its 15th Session had prepared an extensive inventory of
processing aids which included those listed by this Committee. The revised
inventory was to be sent to governnents for their comments with a specific
request for information on residue levels and methods of analysis for
residues. This would enable the CCFA to identify those processing aids
which leave unacceptably high residues and which might require toxicological
examination by JECFA. The FAO Secretariat also stated that JECFA at its
25th Session had asked bodies such as Codex to provide information on
solvent residues and on the impurities present in extraction solvents
together with information on residues resulting from the presence of these
impurities. The delegation of the United States observed that the CCFO.had
already provided data on the levels of solvent residues. During further
discussion, it was pointed out that the residual levels of some processing
aids Vexe high enough to be capable of performing a technological function
and could be considered to be food additives.
63 . The Chairman suggested that, in the light of the above counents, the
Committee should take no further action other than add those additional
processing aids contained in government comments. The delegation of Belgium
supported by the delegation of France, noted that JEFA had recommended that
2-nitropropane should not be used in the preparation of food. The Chairman
reminded the Committee that all processing aids reported to be used by
countries were to be included in the inventory. Further, it should be noted
that not all the aids were acceptable to all countries on either
technological or toxicological grounds. The Committee accepted this
statement but agreed that the views of JECFA concerning individual
processing aids should when available be included in the inventory.
The delegation of Argentina explained to the Committee its legislation
concerning processing aids and suggested a number of changes to the
inventory. The delegation of the United Kingdom stated that the inventory
should also contain processing aids used in the manufacture of composite
products such as margarine and that the title of the inventory should be
amended accordingly. This was agreed to by the Committee.
The representative of the WED asked that toxicological evidence on the
safety in use of trichlorethylene and stabilisers used therein should be
sent to JEFA following the request from the delegations of Italy and Spain
to include this processing aid in the inventory. The Comnittee also agreed
that bactericidal detergents should be included in the inventory.

The Committee agreed that a revised list of processing aids should be

included as Appendix VIII to this Report. Governments should also be asked -
for further information concerning the levels of residues resulting from the
use of processing aids.
 - 15 -

IDENTITY CHARACTERISTICS BASED ON STEROL RANGES

The Committee had before it working paper CX/FO 82/9 and Ccinference
Room Document No. 5. In introducing the subject the Chairman said that
although it had been generally agreed that mandatory provisions relating to
sterol ranges were desirable, there was generally insufficient evidence
available at present on which to base these provisions. Despite the fact
that research was being undertaken, it was unlikely that sufficient data
would be available on which to reach sound conclusions in the near future.
The delegation of Italy reported that the results obtained using SE30
for rapeseed oil (both of high and low erucic acid types) and olive oil were
reliable and could be put to practical use. The Committee recognised that
further research was .necessary into the variations of sterol composition
relative to the source of the oil and also the extent of the influence
which processing had on relative and absolute levels of sterols.
In response to a suggestion that it might be prudent to remove this
item from the Agenda and reinstate it when necessary, the representative of
IUPAC observed that he was optimistic that a common method of analysis would
be agreed as the choice of colt= packing influenced the results. He
considered that it was advisable to retain the item. This was agreed and
the Chairman suggested that the Report should record that those bodies which
were capable of taking action to develop comparable methods of analysis
should be encouraged whenever possible to do so.
REVIEW OF METHODS OF ANALYSIS IN STANDARDS AND DRAFT STANDARDS

The Committee 1.1 .d before it working paper CX/FD 82/10. The ad hoc
Working Group set up by the Committee had examined this paper and also the
other papers referred to in its agenda (see para. 13). The Chairman of the
ad hoc Working Croup presented the main conclusions of the Working Group to
the Committee. The full report of the ad hoc Working Group is at
Appendix DC to this Report.
The ad hoc Working Group considered the applicability of the general
methods of analysis for the determination of metallic contaminants proposed
by CCNAS The general methods proposed for the analysis of lead and copper
were considered unacceptable for their determination in fats and oils and
dry ashing procedures were suggested instead. The ad hoc Working Group
reconsidered the current methods of analysis specified in Codex standards
for fats and oils, particularly in response to the request of CCNAS on the
basis of revised General Principles for the EstablishRent of Codex Methods
of Analysis and Sampling (ALINORM 81/23, para 41-45). The updated
references to the methods of analysis for fats and oils and their
classifications are included in the Report of the ad hoc Working Group.
The ad hoc Working Group felt unable to comment in detail on the paper
on Sampling Plans for Determination of Contaminants (CX/FA 82/8) referred to
the Conmittee by ccoN, since it had only been available as a Conference Room
Document. The ad hoc Working Group however, considered the paper important,
listed some comments in the report and agreed to correspond by post. It was
noted that the ISO Draft International Standard (ISO/DIS 5555) Animal and
Vegetable Fats and Oils - Sampling, which has been circulated for comments
could be used after its finalisation as a sampling plan for fats and oils..
 - 16 -

73. As regards the analysis of food additives in fats and oils, the Working
Group recognized that it is the responsibility of CCFA to consider methods
of analysis for determination of food additives in foods. The Working Group
felt that the method for determination of slip point which ISO is
collaboratively testing should be suitable for inclusion in the Draft
Standards for [Vanaspati/Mixed Vegetable Fat ] and [Mixed
Vanaspati/Substitute Ghee].
74. The Committee accepted the report of the ad hoc Working Group and
proposed that i) the new procedures based on dry ashing for estimation of
copper and lead in fats and oils and ii) the updated references of the
methods of analysis for fats and oils along with their classification should
be included into the existing Codex standards for fats and oils, after
endorsement by CCMNS. The Secretariat was requested to take appropriate
action with regard to standards at Step 9 of the Procedure.
CONSIDERATION OF NEW METHODS OF ANALYSIS
a) Determination of Erythrodiol Content of Grapeseed Oil
75. The Committee considered working paper CC/FO 82/11. The Chairman
reviewed the background to this item and reported that IUPAC was evaluating
a method of analysis for the determination of the erythrodiol content of
grapeseed oil which was being collaboratively tested. He then asked for
comments from IUPAC. The observer from IUPAC reported that the IUPAC
Working Party had made some progress in developing a method of analysis and
that promising results had been obtained although it was recognised that
further work was needbd before it could be confidently employed to detect a
level of erythrodiol content of not less than 2% m/m of the total sterol
content as required by the Standard for Edible Grapesead Oil. The delegate
of Spain (Chairmen of the IUPAC Working Party) confirmed this statement and
went on to inform the Committee that studies were continuing at several
laboratories and again the results were promising. The results of the
collaborative analyses carried out last year seem to indicate the greater
reproducibility of expressing the erythrodiol content in absolute terms
although it is however premature to draw any firm conclusions. IUPAC
proposed to wait for completion of these studies before deciding details of
the most suitable method. The Chairman recorded that a new method was well
under way to development but that it may be necessary at a future Session to
amend the standard to express the erythrodiol content in relation to the
beta sitosterol content.
b) Determination of the Clarity of Sunflower Seed Oil
76. The Chairman pointed out that the delegation of Yugoslavia had raised
the need for a method of analysis to determine the clarity of sunflower seed
oil on two previous occasions and invited conments. The delegation of
Yugoslavia stated that a method of analysis had been published by IASC and
that this was acceptable. The representative of the IASC confirmed that
clarity had been a Problem with sunflower seed oil and that a new method of
analysis wasto be published shortly in the Journal of American Oil Chemists
Society.
 - 17 -

CONSIDERATION OF CONTENT AND FORMAT OF COMPENDIUM OF CODEX STANDARDS FOR

FATS AND (Ms

The Committee had before it a list of proposed items for inclusion into
a Ccapendium of Codex Standards for Fats and Oils (ALINORM 81/17 Appendix
XI) and comments thereon in CX/FD 82/12. The CoMmittee recalled that at its
10th Session it had been informed that such a Compendium would be published
which could contain in addition to the standards themselves a number of' the
decisions of the Committee and principles relative to the actual standards.
At its llth Session, the Committee had discussed a possible format for such
a Compendium. However, it. had been decided that governments should be
requested to examine the list of items and submit their comments.
Written comments received were in favour of the Compendium. However
the Federal Republic of Germany proposed deletion of the reference to
processing and the Netherlands wished to exclude the chapter on the
nutritional value of fats and oils. The FAO Secretariat inforned the •
Committee that the conpendium would now form part of the Codex Aliuentarius
and that it was intended to issue a volume on Codex Standards for Fats and
Oils in a few months time. A large number of general iteus contained in the
list in ALINORM 81/17, Appendix XI would be covered by the Volune of the
Codex- Alimentarius on General Matters.
Explanatory Notes on certain other matters and on those which were
specific for fats and oils would be part of the Codex Volune on Fats and
Oils. Since it had been decided earlier during the session to include GW
ranges into the Standards themselves, no additional tabulation of these
values was necessary (see para 27 above).
80.. The Chairman expressed the Conmittee's satisfaction with the above
arrangements and pointed out that a decision had still to be taken on in the
inclusion of matters relating to processing aids and to the nutritional
value of fats and oils. Several delegations expressed their view that the
Committee should not attempt to give advice on the nutritional value of fats
and oils since the necessary expertise was not available in this Committee.
It was noted that the inventory of processing aids would be referred to COFA
for incorporation in an inventory of processing aids for all foodstuffs.
The Committee agreed that the two items on processing and on nutritional
value of fats and oils should not be included in the Codex Standards for
fats and oils. The delegation of Egypt stated that it was in favour of the
inclusion of a section on nutritional matters. It was also proposed to
include a bibliographic reference to Food and Nutrition Paper No 3 (Report
of the FAD/WHO Expert Consultation on the Dietary Fats in Human Nutrition.)
The Committee did not agree to this proposal.
The Committee was informed that, following future sessions of the '
Conmissionv anendments, new standards and other documents would be published
as supplements to the Codex Alimentarius.
CONSIDERATION OF PROGRAMME OF WORK FOR FUTURE SESSIONS
The Committee had before it working paper CX/FD 82/14. The Chairman
observed that several of the work items listed had been completed as a
' result of decisions made during the present session. The Secretariat
presented to the Conmittee a list of items which would remain to be
considered at the next session of the Committee.
 - 18 -

The delegation of India requested that the Committee consider

developing standards for sal fat and mango kernel fat. The delegation of .
Malaysia suggested that the detection of pork fat in food should be included
in the work programme. The delegation of Canada stated that although pork
fat was characterised by a high percentage of palmitic acid at the
2-position, it could not be detected when mixed with other fats at a low
level. The delegation of Malaysia also suggested that there was a need for
a "code of practice" for the handling and transport of bulk oil. The
observer of FOSFA supported this proposal and stated that this could be
extended to cover storage on land;
The delegation of the Netherlands supported by the delegation of the
United Kingdom expressed the view that the small amount of work remaining
did not warrant the expense of arranging a further meeting of the Committee
during the next Session of the Commission. The delegation of Belgium stated
that it was difficult to decide at present if and when a further meeting of
the Committee would be needed as further items of work may arise from the
work of other Codex committees.
In reply to a question from the delegation of the United Kingdom, the
FAO Secretariat explained that the work of committees which had been
adjourned could be undertaken by working groups set up for this purpose or
by correspondence. However it had been found that neither option was as
effective as a full oommittee meeting. The delegation of Switzerland
supported this view. The delegation of the United States agreed that
additional items of work might arise from other sources and it was important
that the Committee itself should decide if and when it should adjourn. it
also proposed that the Secretariat and Host Government should be entrusted
with the responsibility of deciding when there was sufficient work on the
agenda to warrant convening a further session of the Committee.
The Committee agreed to this proposal and that the remaining items of
work should be listed in this Report (Appendix X). The Committee also
agreed that the views of the Codex Alirrentarius Commission should be
obtained.
OTHER BUSINESS
(a) Comments on Proposed Draft Guidelines on Nutrition Labelling
As agreed earlier in the Session (see para 8) an ad hoc Working Group
had elaborated comments on behalf of the Committee on Section 4.3.1.(d)(ii)
of the above guidelines contained in ALINORM 81/22 Appendix VI for
submission to the forthcoming Session of the Codex Committee on Food
labelling.
The proposed comments were distributed as a Conference Room Docuuent
and introduced by the delegation of the Netherlands. In the course of the
discussion, the text of the ad hoc Working Group proposals was amended to
read:
(i) The Codex Committee on Fats and Oils concluded that in the light of
current nutritional knowledge, consumer awareness and the practicalities of
analytical methodology:
 - 19 -

a claim regarding the fatty acid composition of a food should be

accompanied by a declaration solely related to the maximum percentage
content of saturated fatty acids and the minimum percentage content of
polyunsaturated fatty acids - as such or their fat/oil equivalents;
when a claim is Nade regarding the trans fatty acid content of a
food, the maximum percentage of the total trans fatty acids should be
declared.
The term "saturated fatty acids" needs no further explanation; the
term "polyunsaturated fatty acids" means "all cis methylene interrupted
polyunsaturated fatty acids."
The Committee further strongly recommended that the requirement for
the declaration of cholesterol should be deleted for reasons similar to
those given in paragraph (i) above. However, if the Codex Committee on Food
Labelling decides to retain this requirement it should be disassociated from
the provision relating to fatty acid claims, forming instead a separate
provision 4.3.1.(d)(iii), and the last six words should be deleted.
The Working Group also Nade the following recommendations as to
suitable methods of analysis for the different types of fatty acids
mentioned above: saturated fatty acids may be determined by GLC; cis-cis
methylene interrupted polyunsaturated fatty acids may be determined by the
lipoxidase nethod; and trans fatty acids may be determined by infra-red
spectroscopy.
During the ensuing discussion, the delegation of the United Kingdom
drew attention to the fact that in certain cases other Nethods would need to
be used for trans and polyunsaturated fatty acid determination. The
delegation of Sweden pointed out that these fatty acids were more correctly
described as polyunsaturated fatty acids with cis-cis methylene interrupted
double bonds. Several delegations pointed out that it was important to
specify a method for the determination of cholesterol. The delegation of
Malaysia stated that when a declaration .of fatty acid composition is nade,
it is not sufficient to declare only the content of saturated and
polyunsaturated acids. It is now known that nutritionally trans-acids
behave as. saturated acids and therefore a declaration of fatty acid
composition is_misleading ifjt .,does not include a declaration of
-t,i3(\#014, /4 Other delegationa stated that they could not agree with the
iriev.sogoresSed Wthe delegation of Malaysia. The delegation of Egypt drew the
attention of the Committee to the Importance of nutrition labelling including
• trans-fatty. acids, P/S ratio and cholesterol content in products containing
oils and fats.

The Committee agreed to submit their comments as contained in para 88

above, to the 16th Session of the Codex Committee on Food Labelling and also to
dmwattention to their other comments contained in paras 89-90.
(b) Carry-over Principle
The Committee recalled that it had brieflydiscussed the carry-over
principle at its 10th Session. However, at that time no decision had been
taken with regard to its applicability to the Codex Standards for fats and
oils. The FAD Secretariat explained the relevant paragraphs of the carry
over principle as contained in the Advisory List on the Use of Food
Additives (Part II of CAC/FAL 5-1979).
 - 20 -

It was pointed out that additives carried over from ingredients in

accordance with para 4 of the principle were treated as food additives.
Additives carried over in accordance with para 3 ie. in very small quantity
and having no technological function in the product need not be declared on
the label.
The Committee was requested to decide whether the carry-over principle
was relevant to products covered by the Codex Standard for fats and oils;
je. whether there was a possibility that food additives might be carried
over from ingredients. It was pointed out that it might not be possible to
apply the same decision to all standards in view of the fact that some
involved individual oils whereas others involved composite products. The
delegation of the United States expressed the view that the carry over
principle was (a) not relevant for Codex standards for individual fats and
oils and (h) should apply to Codex standards for composite products such as
margarine, minarine, vanaspati, ghee substitute and to the General Standard
for Fats and Oils not Covered by Individual Standards. Other delegations
agreed with the view expressed under (h) above but felt that further
consideration should be given to the standards referred to Under (a) above.
The Committee agreed that Paragraph 3 of the carry-over principle
should apply to the Codex Standards for composite products elaborated by
this Committee and that Government comments should be requested on the
applicability of the carry-over principle to Codex Standards for individual
fats and oils.
The delegate of Australia on behalf of all participants at the meeting
expressed his gratitude to Her Majesty's Government for its hospitality and
expressed his appreciation for the splendid reception at Lancaster House and
in particular to Mrs Peggy Fenner and her husband. He also wished to record
his appreciation of the excellent way in which the meeting had been chaired
by Dr. Bunyan and to the Secretariat including the interpreters and
translators for helping the meeting run so smoothly.
DATE AND PLACE OF NEXT SESSION
In the light of the discussions on the future work of the Committee, it
was agreed that should a further meeting be necessary the Secretariat and
Host Government would notify member countries and interested international
organisations of the time and place.
 - 21 -

ALINORM 83/17
APPENDIX I
LIST OF PARTICIPANTS
LTSTE DES PARTICIPANTS
LISTA DE PARTICIPANTES

Chairman : Dr. P.J. Bunyan

Président : Ministry of Agriculture
Presidente : Fisheries and Food
Great Westminster House
Horseferry Road
London SW1P 2AE
United Kingdom
ARGENTINA BELGIUM (Contd)
ARGENTINE
M.P.V. Fondu
J.A. Ruiz University of Brussels
49 Belgrave Square 39 Fr. Roosevelt Av.
London SW1 1050 Brussels, Belgium
United Kingdom
BENIN
AUSTRALIA
AUSTRALIE A. Alexis Egbako
Ministère de l'Industrie, des Mines
E.S. Hoffman et de l'Energie
Australian High Commission Sonicog B.P. 312
Australia House Cotonou
Strand Benin
London WC2B 4LA
United Kingdom BRAZIL
BRESIL
AUSTRIA BRASIL
AUTRICHE '
Ms T. Mmes
Dr. E. Schridl Ministério da Agricultura
Osterreichische Unilever Ges.m.b.H. Venancio 2000
Werk Atzgersdorf, Bioco B/60 - S
A-3462 Utzenlaa 12, Austria 342 - Brasilia
Brazil
BETRIUM
BELGIQUE Dr. R. Vianni
BEIBICA Fundacáo Oswaldo Cruz-INS
Avenida Brasil, 4365
R.J.L. Van Havere Rio de Janeiro
Ministère de la Santé Publique Brazil
Inspection des Denrées Alirentaires
RAC Vesaliud 4 CANADA
B 1010 Brussels, Belgium
Dr J K G Kramer
M.P.F. Meyers Animal Research Centre
Ministare des Affaires Economiques Agriculture Canada
Square de Meees, 23 Room 4446
B.1040, Brussels, Belgium K W Neatby Building
Ottawa, Ontario
APPENDD( I - 22 -
CANADA (Contd) EGYPT (Contd)
G.D. Cooper Galal Abd-el Aziz
Canadian High Commission Cairo Oil & Soap Co.
1 Grosvenor Square 6 Midan El- Falaky
London WI Cairo, Egypt
United Kingdom
FINLAND
CONGO, People's Republic of FINLANDE
Republique Populaire du CONGO FINLANDIA
G. Tchikaya Dr. Y.K. Salminen
Ministere de l'Industrie National Board of Trade and
et de la Pêche Consumar Interests
Box 9
G. Nfoutou SF-00531 Helsinki 53
Ministere de l'Industrie Finland
et de la Pêche
T. Kiutamo
DENMARK Technical Research Centre of Finland
DANEMARK Food Research Laboratory
DINAMARCA Biologinkuja 1
5F-02150 Espoo 15
N.E. Michaelsen Finland
The State Quality Control for Dairy
Products and Eggs etc. Dr. E. Petaja
Ski. Annae Plads 3 Tullihallitus
DK 1250 Copenhagen K, Denmark Erottajank, 2
00100 Helsinki 10
J. Errboe Finland
Aarhus Oliefabrik A/S
Postbox 50 FRANCE
DK 8100 Aarhus C FRANCIA
Denmark
Mrs. M. Solere
Vagn Jespersen Ministère Consommation
A/8 C.E. Bast's Eftf 20 Av. Republique
44 Ingersievsgade Massy 91305
DK-1705 Copenhagen V.
Denmark GERMANY, Fed. Rep. of
ALLEMAGNE, Rép. Féd. d'
DOMINICA REPUBLIC OF ALEMANIA, Rep. Fed. de
Alfredo. A. Ricart Dr. H. Wessels
Embassy of the Dominican Republic Bundesanstalt für Fettforschung
4 Braemar Mansions Piusallee 68-76
Cornwall Gardens D-4400 Munster
London SW7 Germany, Fed. Rep. of
EGYPT Dr. Reinhard Tiebach
EGYPTE Wiss Angestellter
.EGIPTO Bundesgesundheitsamt
Thielallee 88-92
M.H. Osman D-1000 Berlin 33
76 Mahmoudia Street Germany, Fed. Rep. of
Alexandria
Egypt Ragotzky
Union Deutsche Labensmittel-werke GnbH
M. Mansour Postfach 10 15 09
Salt & Sad Co. for Oil Processing D-2000 Hamburg 1
Alexandria, Egypt Germany, Fed. Rep. of
 - 23 - APPENDIX I

HUNGARY ITALY
HONGRIE ITALIE
HUNGRIA ITALIA

Dr. É va Kurucz Professor E. Tiscornia

National Enterprise for Vegetable Instituto Chimica Farmaceutica
Oil and Detergent Industry dell'Universitd
1151 Budapest XV Viale Benedetto XV/3
Horvath Mihaly U.2.. 16132 Genova, Italy
Hungary
Professor E.G. Fedeli
Dr. M. Jeranek do Stazione Sperimentale
Research Institute on Vegetable Oils di e Grassi
and Detergents Industry Via Cristoforo, Colombo 79
Budapest Milan, Italy
X Maglodi U6
Hungary Mrs M. Cipolletta
Ministero Sanitá
INDIA Roma, Italy
INDE
Mrs O. Mancini
T. Prakash Minister° Sanitá
State Trading Corporation Rama, Italy
of India Ltd
8 South Audley Street JAPAN
London W1Y 5DQ JAPON

K.R. Subramanian Mr M. Kakibaya

State Trading Corporation Embassy of Japan
of India Ltd 46 Grosvenor Street
8 South Audley Street London, United Kingdom
London WlY 5DQ
Mr T. Maki
Dr. M.K. Kundu Ministry of Agriculture, Forestry
Ministry of Civil Supplies and Fisheries (Shohi Keizai Ka)
90 Nehru Place 1-2-1 Kasurrigaseki, Chiyoda-ku
N. Delhi 110019 Tokyo 100, Japan
India
Mr K Miki
IRELAND Japan Margarine, Shortening and
IRELANDE Lard Industries Association
IRLANDA 27-8 Nihonbashi Hama-Cho, Chuo-ku,
Tokyo, Japan
V. Roche
Department of Industry Mt K. Yoshida
& Energy Japan Margarine, Shortening and
Kildare Street Lard Industries Association
Dublin 27-8 Nihoribashi Hama-Cho, Chuo-ku,
Ireland Tbkyo, Japan
Mr H. Watanabe
Japan Oilseed, Processors Association
Usi Kogyo - Kaikan, Nihon Bashi
chuo-ka, Tokyo, Japan
APPENDIX I - 24

KOREA, Republic of MEXICO

COREA MEXIQUE
COREE
F.D.D. Lombardo
C.H. Kyung Insurgentes -
Etbassy of the Republic of Korea Sur. 3696HB
4 Palace Gate Halpan
London Mexico D.F.
1,A3 5NF
NETHERLANDS
LIBYA PAYS -BAS
LIBIA PAISES BAJOS
LIBYE
Dr. R. F. van der Heide
Y.O. El Abyiad Ministry of Public Health and
Secretate of Health Environmental Protection
Tripoli, Jamahiria, Libya Dr. Reyersstr 10
Leidschendam
MALAYSIA The Netherlands
MALAISIE
MALASIA R. van Slooten
Ministry of Agriculture & Fisheries
Mbhd Salleh Kassim • PO Box 20401
Palm Oil Registration and Licensing 2500 EK The Hague
Authority The Netherlands
Porla TKt 4 Blk E
Pejabat Kompleks Danansara G.J. van Beers
Jalan Dungun Nassaukade 3
D'sara Heights K-Lunpur Rotterdam
Malaysia The Netherlands
K.G. Berger R. Norg
Palm Oil Research Institute of Commodity Board for Margarine,
Malaysia (POR1M) Fats & Oils
18th Floor, Angkasa Raya, .PO Box 29739
Anpang Road 2502 IS The Hague
Kuala Lumpur, Malaysia The Netherlands
Dr. Boon Keng Tan NEW ZEALAND
Palm Oil Research Institute of NOUVELLE -ZELANDE
Malaysia (PORIM) NUEVA ZELANDIA
18th Floor, Angkasa Raya,
Anpang Road T.L. Hall
Kuala Lunpur, Malaysia- New Zealand High Ccamission
Attaché (Dairy Products)
R.D. Anarasingham New ,Zealand House
Departnent of Chemistry Haymarket
Jalan Sultan_ London SW1Y 4TQ, United Kingdom
Petaling Jaya
Selangor M.K. Austin
Malaysia New Zealand High Commission
New Zealand House
Mrs Soh Suee-Reng Haymarket
The Standards & Industrial Research London SW1Y, United Kingdom
Institute of Malaysia (SIR1M)
PO Box 35
Shah Alan
Selangor, Malaysia
 - 25 - APPENDIX I

NORWAY SWEDEN
NORVEGE SUEDE
NDRUEGA SUECIA
Lambertsen MS. E. Siikanen
Directorate of Fisheries' The National Food Administration
Bergen, Norway Box 622
S-751 26 Uppsala, Sweden,
J. Race
Norwegian Codex Alimentar jus J. S. Ragnar Ohlson
Committee Karlshamns oljefabriker AB
PO Box 8139 Dep. S-292 00 Karlshamn, Sweden
Oslo 1, Norway
L. Reio
T. Grimsvang The National Food Administration
A/S Denofa Og Lilleborg Fabriker PO Box 622
PD Box 40 S-751 26 Uppsala, Sweden
1601-Fredrikstad, Norway
Ms. E.G. Johansson
Simonsen Aria
Ministry of Agriculture S-105 46 Stockholm, Sweden
Oslo DEP,
Oslo, Norway O.L. Levin
Margarinbolaget AB
PORTUGAL Box 30025
S-104 25 Stockholm, Sweden
.Helder M. P. de L. Duarte Costa
Instituto de A2eite e Productos R. Marcuse
Oleaginosos Scandinavian Foram for Lipid
Av. Sidonio País, 10-1- Research and Technology
1098 Lisbon, Portugal c/o SIX, Box 5401
S-402 29 Gateborg, Sweden
MS E Silva
Instituto de Qualidade Alimentar SWITZERLAND
Rua Sociedade SUISSE
Farmacéutica-39 SUIZA
Lisbon
Portugal P. Rossier
HPaa of Codex Section
SPAIN Federal Office of Public Health
ESPAGNE Haslerstrasse 16
ESPANA CH-3008 Berne, Switzerland
Dr. J. Gracian Tous, H. Tinner
Instituto de la Grasa y sus Sais
Derivados Horn, Tg
Av da. Padte García Tejero 4 Switzerland
Seville (12)
Spain

Artacho
Ministerio Agricultura
Pesca y Alimentacion
• P. Infanta Isabel No A
Madrid, Spain
APPENDIX I - 26 -

THAILAND. UNITE KINGDOM (Contd)

THAILANDE
.TAILANDIA R.J. Cunningham
Van den Berghs and JUrgens Ltd
Mrs. R. Panpaprai Sussex House
Department of Science Service Burgess Hill
Ministry of Science, Technology and Sussex, United Kingdom
Energy
Rama VI Rd. A.P. Allen
Bangkok East Sussex County Council
Thailand PO Box 5
County Hall
TUNISIA Lewes, Sussex, United Kingdom
T Anemou Mt A.A. Swetman
Office National de l'huile Tropical Products Institute
10 Avenue Jean Jaures 5662 Grays Inn Road
Tunis London, WC1X 8LU
Tunis ja United Kingdom
T Guermazi UNITED STATES OF AMERICA
Office National de l'huile ETATS-UNIS D'AMERIQUE
10 Avenue Jean Jaures ESTADOS UNIDOS DE AMERICA
Tunis
Tunisia Dr. R.W. Weik
Assistant to Director
UNITED KINGDOM Food and Drug Administration
ROYAUME-UNI Bureau of Foods (11FF-4)
REINO UNIDO 200 C Street, SW
Washington DC 20204, USA
B.J. Harding
Ministry of Agriculture, BiMbo
Fisheries and Food Zapata Haynie Corp.
Great Westminster House PO Box 175
Horseferry Road Reedville Virginia 22539, USA
London SW1P 2AE, United Kingdom
Mrs. Gloria E.S. Cox
L.E. George Cox and Cox Investments
Ministry of Agriculture, 12006 Auth Lane
Fisheries and Poor' Silver Spring
Great Westminster House Maryland 20902, USA
Horseferry Road
London SW1P 2AE, United Kingdom W.W. Goodrich
Institute of Shortening and Edible
Dr R. Mood Oils Inc.,
Ministry of Agriculture, 1750 New York Ave. NW
Fisheries and Food Washington DC 20006, USA
65 Romney Street
London SW1P 3RD, United Kingdom Hasman
CPC International
Pocklington 1120 Comuerce Ave..
Laboratory of the Government Chemist Union N.J. 07083
Cornwall House
Stamford Street
London SE1 9NQ, United Kingdom
 ApPENDIX I
-27
Dr. R.D. O'Neill INTERNATIONAL ORGANIZATIONS (Cohbd)
EP Joyce Research Centre
16651 Sprague Road FEDERATION OF OTTS, SEEDS AND FATS
Strongsville, Ohio 44136, USA ASSOCIATION (FOSFA) (Contd)

Dr. R.J. Sims M. Pike

General Foods Corp. 54 Middle Gordon Road
Technical Center Camberley, Surrey, United Kingdom
White Plains
New York, 10626, USA INTERNATIONAL DAIRY FEDERATION (IDF)
Dr. W.H. Tallent R.A. Dicker
US Department of Agriculture Research and Development Division
1815 N. University Street Milk Marketing Board
Northern Regional Research Centre Giggs Hill Green
Peoria, Illionois 61614, USA Thames Ditton
Surrey, United Kingdom
YUGOSLAVIA
YOUGOSLAVIE INTERNATIONAL ASSOCIATION OF FISH
MEAL MANUFACTURERS (IAFMM)
Ms D Novicevic
Save zni Zavod Za Strandard izacju Dr S.M. Barlow
Yugoslavia Royal House
Orchard Parade
Mrs L Rajcic Mutton Lane
Tvornica Ulja Potters Bar
Zagreb Herts, United Kingdom
Yugoslavia
INTERNATIONAL ASSOCIATION OF SEED CRUSHERS
I Ekart (IASC)
'Tvornica Ulja
Zagreb Dr. K.A. Williams
Yugoslavia 011tiond House
7-8 Hardwich Street
INTERNATIONAL ORGANIZATIONS Roseberry Avenue
ORGANISATIONS INTERNATIONALES London ECIR 4RB, United Kingdom
ORGANIZACIONES INTERNACIONALES
• INTERNATIONAL FEDERATION OF
ASSOCIATION OF OFFICIAL ANALYTICAL MARGARINE ASSOCIATIONS (IFMW
CHEMISTS (AOAC)
K.H. Kahn
Dr. R.W. Weik Dammtorwall 15
Assistant to Director D-2000 Hamburg 36
Bureau of Foods (HFF-4) Germany Fed. Rep. of.
Food and Drugs Administration
Washington DC 20204, USA Dr C. Ranzani
Via Nino Bonnet 10
FEDERATION OF OTTS, SEEDS AND FATS I-20154 Milano
ASSOCIATION (FOSFA) Italy
Dr. J.B. Rossell Dr H.A. Gutwald
Leatherhead Food Research Schenkenstrasse 8-10
Association A-1011 Wien 1
Randalls Road Austria
Leatherhead
Surrey, United Kingdom INTERNATIONAL OLIVE OIL COUNCIL
(I00C)
Ws B. Pajuelo
Juan Bravo 10
Madrid 2, Spain
APPENDIX I - 28 -

INTERNATIONAL STANDARDS ORGANIZATION JOINT SECRETARIES (UNITED KINGDOM

(ISO) SECRETARIAT)
CO-SECRETAIRFS
D.M. Radcliffe-Genge COSECRETARIOS
British Standards Institution
2 Park Street D.W. Hill
London SlA 2BS, United Kingdom Dr R. Burt
Ministry of Agriculture
M. Pike Fisheries and Food
Harrisons and Crosfield Ltd Great Westminster House
Research Laboratories Horseferry Road, London SW1P 2AE
Stanhope Road United Kingdom
Camberley, Surrey GU15 3BW
United Kingdom FOOD AND AGRICULTURE ORGANIZATION
(FAO)
INTERNATIONAL UNION FOR PURE AND
APPLIED CHEMISTRY (IUPAC) Mrs. B.M. Dix
Food Standards Officer
Dr K.A. Willians Joint FAOABO Food Standards
Ornond House Programme
7-8 Hardwick Street FAO, 00100 Roue, Italy
Roseberry Avenue
London ECIR 4RB, United Kingdom . Dr. N. Rao Maturu
Food Standards Officer
MARINAIZ Joint FAO/WHO Food Standards Programme
FAO, 00100 Rowe, Italy
Mt J. Russell
Alginate Industries Ltd WORLD HEALTH ORGANIZATION (WHO)
22 Henrietta Street ORGANISATION MONDIALE DE LA SANrE (OMS)
London WC2E am, United Kingdom ORGANIZAC ION MUNDIAL DE LA SALUD (OMS)

NORDIC COMMITTEE ON FOOD ANALYSIS Dr. R. Monacelli

(NM(L) Directoroj Research
Instituto Superiore Sanita
L. Reio Viale R. Elena 299
The National Food Administration 00161 Rame, Italy
PO Box 622
S-751 26 Uppsala, Sweden.

OBSERVER COUNTRY
PAYS OBSERVATEUR
PAIS OBSERVADOR

SOUTH AFRICA
AFRIQUE DU SUD
SUDAFRICA

C.P. Greyling
Dept. of Agriculture and Fisheries
Private Bag X258
Pretoria 0001
Rep. South Africa
 - 29 -
ALINORM 83/17
APPENDIX II
PROPOSED DRAFT AMENDMENTS TO , CODEX STANDARDS FOR INDIVIDUAL Fnrs AND OIIS
(at Step 5 of the Codex Procedure)
Amendment 1. The following to be included in Section 3 of all Codex
Standards for individual fats and oils.
"Raw Materials
Oils used as a raw material for the manufacture shall comply with the
GLC fatty acid ranges as specified in Section 3."
Amendment 2. The following footnote to be added to Section 3 'Identity
Characteristics' of all Codex Standards for individual fats and oils.
"Supplementary non-mandatory criteria may be employed if it is considered
necessary to ensure that a sample is in compliance with the description
given to the product."
Amendment 3. The GLC ranges of fatty acid composition (%) as contained in
ALINORM 79/17, Appendix XI, to be added to Codex Standards in Section 3
"Identity Characteristics".

Secretariat Notes.
The Committee agreed to recommend to the Codex Alimentarius Commission
that Steps 6 and 7 of the Procedure should be omitted for Amendment 3
(see AL1NORM 83/17 para 27. Amendment 3 would apply to the Codex Standards
for Edible Soya Bean Oil, Arachis Oil, Cottonseed Oil, Sunflower Oil,
Rapeseed Oil, Maize Oil, Sesameseed Oil, Safflower Seed Oil, Lard, Rendered
Pork Fat, Premier Jus, Edible Tallow and Mustard Seed Oil.
The Committee on Fats and Oils is considering amendments to the Codex
Standard for Edible Rapeseed Oil which include the GLC ranges of fatty ac!d
composition. (See ALINORM 83/17 para 55-57 and Appendix VI).
 ALINORM 83/17
• - 30 -
APPENDIX III

DRAFT STANDARD FOR FAT SPREADS/SPREADABLE TABLE FATS

(at Step 8 of the Codex Procedure)
SCOPE
This standard applies to any prepackaged product for direct
consumption which complies with the provisions of this standard, but
excludes "minarine" as defined in the Codex Standard for Minarine
(CODEX STAN 135-1981).
DESCRIPTION
2.1 Product Definition
"Fat Spread/Spreadable Table Fat" is a food in the form of a
spreadable emulsion, which is mainly of the type water in oil, produced
principally from water and edible fats and oils which are not solely derived
from milk, and in which the fat content is not less than 20% m/m and not
more than 70% m/m .
2.2 Other Definitions
2.2.1 Edible fats and oils means foodstuffs composed of glycerides of fatty
acids. They are of vegetable, animal or marine origin. They may contain
small amounts of other lipids such as phosphatides, unsaponifiable
constituents and free fatty acids naturally present in fat or oil. Fats of
animal origin must be obtained from animals in good health, and, if
originating from slaughtered animals, such animals should have been in good
health at the time of slaughter and the fats fit for human consumption as
determined by a competent authority recognised in national legislation (see
Section 6).
2.2.2 Prepackaged means packaged or made up in advance, rey for retail
sale in a container.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.2 Raw Materials
3.1.1 Water and/or milk and/or milk products.
3.1.2 Edible fats and/or oils, or mixtures of these, whether or not they
have been sdbjected to a process of modification.
3.2 Fat Content not less than 20% m/m and not more than 70% m/m and the
total fat and water content should be not less than 85%.
3.3 Optional Ingredients
The following substances may be added:
 - 31 -

APPENDIX III
3.3.1 Vitamins; Vitamin A and its esters
Vitamin D
Vitamin E and its esters
Other Vitamins
Maximum and minimum levels for Vitamins A, D and E and other Vitamins
should be laid down by national legislation in accordance with the
needs of each individual country including, where appropriate, the
prohibition of the use of particular vitamins.
3.3.2 Sodium chloride.
3.3.3 Suitable edible proteins.
3.3.4 Gelatine.
3.3.5 Natural starches.

4. FOOD ADDITIVES
4.1 Colours Maximum level
4.1.1 Beta-carotene 25 rrg/kg
4.1.2 Annatto extracts* 20 mg/kg
(calculated as
total bixin or
norbixin)
4.1.3 Turmeric or curcumin* 5 mg/kg
(calculated as
total curcumin)
4.2 Flavours*
4.2.1 Natural flavours and flavouring substances and 1
nature-identical flavouring substances as defined for
the purpose of the Codex Alimentarius (see Codex }
Guide to the Safe Use of Food Additives,
(CAC/PAL 5-1979)). ) Limited by GMP
Artificial flavouring substances as defined for )
the purpose of the Codex Alimentarius and included in )
List A (see Codex Guide to the Safe Use of Food }
Additives, (CAC/PAL 5-1979)). }

Temporarily endorsed. (Alinorm 83/12, Appendix VII)

APPENDIX III - 32

4.3 Emulsifiers
4.3.1 Lecithins Limited by GMP
4.3.2 Mono' and diglycerides of fatty acids Limited by GMP
4. 3.3 Polyglycerol esters of interesterified 5 g/kg
ricinoleic acid
4.3.4 Polyglycerol esters of fatty acids )
4.3.5 Esters of fatty acids with polyalcohols )
other than glycerol:
1 10 g/kg
Sorbitan nonopalmitate ) individually or
Sorbitan monostearate ) in combination
Sorbitan tristearate
Polyoxyethylene (20) sorbitan monolaurate
Polyoxyethylene (20) sorb itan monopalmitate
. )
Polyoxyethylene (20) sorb itan monostearate
Polyoxyethylene (20) sorbitan tristearate
Polyoxyethylene (20) •sorbitan monooleate )
4.4 Thickening Agents
4.4.1 Pectin (non'amidated)
4.4.2 Pectin (amidated)
4.4.3 Agar
4.4.4 Carrageenan
4.4.5 Guar gam
)
4.4.6 Carob bean gam }
4.4.7 Cellulose, methyl } 10 g/kg
individually
4.4.8 Cellulose, sodium carboxymethyl I or in
} combination
4.4.9 Alginate, ammonium
4.4.10 Alginate, calcium
)
4.4.11 Alginate, potassium
4.4.12 Alginate, sodium
4.4.13 Alginate, propylene glycol
4.4.14 Xanthan gum 5 g/kg

1/ TO be endorsed.
 - 33 - APPENDIX III

4.5 Preservatives
4.5.1 Sorbic acid and its sodium, 2000 Ng/kg
potassium and calcium salts
4.5.2 Benzoic acid and its sodium and
potassium salts 1000 rig/kg
4.5.3 If used . in cotbination, the
cotbined use shall not exceed
2000 mg/kg of which the benzoic
acid portion shall not exceed
1000 mg/kg
4.6 Antioxidants
4.6.1 Propyl, octyl, and dodecyl gallates* )
) 100 mg/kg of the
4.6.2 Butylated hydroxytoluene (BHT)* ) fat content
) individually or
4.6.3 Butylated hydroxyanisole (BHA)* 1 in combination
)
4.6.4 Tertiary butyl hydroguinone (TBBQ)* )
4.6.5 Ascorbyl paImitate/stearate 500 mg/kg of the
fat content
4.6.6 If-ascorbic acid 300 mg/kg of the
fat content
4.6.7 Natural and synthetic tocopherols Limited by GMP
4.7 Antioxidant Synergist
Calcium disodium salt of EDTA** 100 rig/kg
4.8 pH Correcting Agents
4.8.1 Lactic acid ) and their calcium, )
) potassium and )
4.8.2 Citric acid ) sodium salts )
)
4.8.3 Sodium hydrogen carbonate )
) Limited by GMP
4.8.4 Sodium carbonate )
)
4.8.5 Sodium hydroxide )
)
4.8.6 Sodium nonophosphates (orthophosphates) )

Temporarily endorsed
Endorsement postponed pending more information on its technological
function (ALINORM 83/12, para. 111).
APPENDIX III 34

CONTAMINANTS
5.1 Iron (Fe) 1.5 mg/kg
5.2 Copper (Cu) 0.1 mg/kg
5.3 Lead (Pb) 0.1 mg/kg
5.4 Arsenic (As) 0.1 mg/kg

HYGIENE
It is recommended that the product covered by the provisions of this
standard be prepared in accordance with the appropriate sections of the
General Principles of Food Hygiene recommended by the Codex Alimentarius
Commission (Ref. No. CAC/RCP 1-1969 Rev. 1) and the Recommended
International Code of Hygienic Practice for Processed Meat Products (Ref.
No. CAC/RCP 13-1976).

PACKAGING
Fat Spreads/Spreadable Table Fats when sold by retail, shall be
pre-packaged and may be sold in a pack of any shape.

LABgrx.ING
In addition to Sections 1, 2, 4 and 6 of the General Standard for
Labelling of Prepackaged Foods (CODEX STAN 1 - 1981) the following specific
provisions apply.
8.1 Name of the Food
8.1.1 The product shall be designated "Fat Spreads/Spreadable Table
Fats" and in addition thereto any other designation may be used provided
that it does not mislead or deceive the consumer in the country where che
product is sold. All products so designated shall conform to this
standard.
8.1.2 The name of the product shall be closely followed by a dlaration of
the fat content.
8.2 List of Ingredients
A complete list of ingredients shall be declared an the label in
descending order of proportion in accordance with sub- ,,action 3.2(c) of the
General Standard for the Labelling of Prepackaged

8.3 Net Contents

The net contents shall be declared 1.-.* weight either in the metric
 -35.-

APPENDIX III
("Systéne International" units) or avoirdupois or both systems as required
by the country in which the product is sold.

8.4 Narre and Address

The name and address of the manufacturer, packer, distributor,
importer, exporter or vendor of the product shall be declared.
8.5 Country of Origin
The country of origin of the product shall be declared if its
omission would mislead or deceive the consumer.
8.6 Exemptions
The information specified under 8.2, 8.3, 8.4 and 8.5 need only be
given on outer cartons containing Fat Spread/Spreadable Table Fats packed
in units less than 50 g.
8.7 Labelling Prohibitions
8.7.1 No reference shall be made to the presence of milk and/or dairy
products except in a complete list of ingredients.
8.7.2 No reference shall be made other than in a complete list of
ingredients to the presence of any vitamin in Fat Spreacis/Spreadable Table
Fats unless the name and quantity of the vitamin is stated on the label.
8.8 Lot Identification
Each container shall be embossed or otherwise permanently marked ir
code CT in clear to identify the producing factory and the lot.
8.9 Date Marking and Storage Instructions
8.9.1 The "date of minimum durability" (preceded by the words "best
before") shall be declared by the day, month and year in uncoded numerical
sequence except that for products with a shelf life of more than three
months, the month and year will suffice. The month may be indicated by
letters in those countries where such use will not confuse the consuner. In
the case of products requiring a declaration of month and year only, and the
shelf life of the product is valid to the end of a given year, the
expression "end (stated year)" may be used as an alternative.
8.9.2 In addition to the date, any special conditions for the storage of
the food should be indicated if the validity of the date depends thereon.
8.9.3 Where practicable, storage instructions should be in close proximity
to the date narking".
8.10 Instructions for Use
Any restrictions on the use of the product shall be clearly
indicated.
APPENDIX III - 36

METHODS OF ANALYSIS (Subject to endorsement by the Codex Ccamittee on

Methods of Analysis)
9.1 Estimation of Milk Fat Content - CAC/AM 15-1969
9.2 Determination of Fat Content - CAC/AM 16-1969
9.3 Determination of Loss of Mess on Drying - CAC/AM 17-1969
9.4 Determination of Vitamin A Content - According to AOAC, 1965, 39.001-39.007
Chemical Methods, Vitamin A in Margarine.
Results are expressed as micrograms retinol (Vitamin A alcohol) per kg.
9.5 Determination of Vitamin D Content - According to AOAC, 1965, 39.116-39.129
Vitamin D
Results are expressed as IU Vitamin D per kg.
9.6 Determination of Vitamin E - CAC/AM 18-1969.
9.7 Determination of Sodium Chloride Content - Alinorm 79/23, Appendix IV
9.8 Determination of Iron* - CAC/AM 14-1969
9.9 Determination of Copper* - According to ADAC, 1965, 24.023-24.028,
IUPAC Carbamate Method.
Results are expressed as mg copper/kg.
9.10 Determination of Lead* - According to AOC, 1965, 24.053 (and 24.008,
24.009, 24.043j, 24.046, 24.047 and 24.048), dithizone determination procedure.
9.11 Determination of Arsenic - According to AOAC, 1965, 24.011-24.014,
24.016-24.017, 24.006-24.008, silver diethyldithiocarbamate method.
Results are expressed as mg arsenic/kg.
9.12 Determination of Additives -
(To be developed)

METHODS OF SAMPLING

(To be developed).

Might be replaced by Atomic Absorption Spectrophotometry in the future.

 - 37 . - ALINORM 83/17
APPENDIX IV

PROPOSED DRAFT STANDARD FOR [VANASPATI/VEGETABLE FAT MIXTURE]

(At Step 5 of the Codex procedure)

SCOPE
This standard applies to any product described as
[Vanaspati/Vegetable fat mixture] (synonym: Samna substitute)

DESCRIPTION
2.1 Product Definitions
2.1.1 [VanaspatiAlegetable fat mixture] is a semi-solid product which
consists of an edible vegetable fat or a blend of edible vegetable oils and
fats.
2.2 Other Definitions
2.2.1 Edible vegetable fats and oils means foodstuffs composed mainly of
glycerides of fatty acids. They may contain small amounts of other lipids
such as phosphatides and of unsaponifiable constituents and of free fatty
acids naturally present in fat or oil. They are obtained only from
vegetable sources and include fats and oils that have been subjected to
processes of modification including hydrogenation.
2.2.2 Pre-packaged means packed or made up in advance, ready for retail
sale in a container.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials

3.1.1 Edible fats and/or oils of vegetable origin or mixtures of these

whether or not they have been subjected to a process of modification. The
laws and customs of the country in which the product is sold may require the
presence or absence of specific vegetable oils or fats.
3.2 Fat Content
3.2.1 Not less than 99.5 per cent m/m.
3.3 Quality Characteristics
3.3.1 Colour: Creamy white to yellow.
3.3.2 Odour and Taste: Characteristic and free from foreign odour and
tastes.
3.3.3 Texture: Ranges from granular solid fat crystals dispersed in an oil
phase to a smooth finely crystalline texture.
 APPENDIX TV - 38 7

3.3.4 Acid Value: Not more than [0.6 mg KOH/g].

3.3.5 Peroxide Value: Not more than 10 milliequivalents of peroxide
oxygen/kg.
3.3.6 [Slip Point: Between 36-410C] .
3.4 Additions
The following substances may be added to [Vanaspeti/vegetable fat
mixture).
3.4.1 Vitamins: Vitamin A and its esters
Vitamin D
Vitamin E and its esters
Other Vitamins
Maximum and minimum levels for Vitamins P4 D and E and other Vitamins
should be laid down by national legislation in accordance with the needs of
each individual country including, where appropriate, the prohibition of the
use of particular Vitamins.

4. FOOD ADDITIVES (To be endorsed by CCFA)

4.1 Colours
The following colours are permitted for the purpose of restoring
natural colour lost in processing or for the purpose of standardizing
colour, as long as the added colour does not deceive or mislead the consumer
by concealing damage or inferiority or by making the product appear to be of
greater than actual value:

Maxinum Level
4.1.1 Beta-carotene Limited by GMP
4.1.2 Annatto extracts Limited
4.1.3 Curcumin or Tumeric Limited
4.1.4 Canthaxanthine Limited
4.1.5 Beta- aro -8'-carotenal Limited
4.1.6 Methyl and ethyl esters of beta-apo-8!-carotenoic
acid Not limited
4.2 Flavours •
Natural flavours and their identical synthetic equivalents, except
those which are known to represent a toxic hazard, and other synthetic
flavours approved by the Codex Alimentarius Commission are permitted for the
purpose of restoring natural flavour lost in processing or for the purpose
of standardizing flavour, as long as the added flavour does not deceive or
mislead the consumer by concealing damage or inferiority or by making the
product appear to be of greater than actual value.
 - 39 -
APPENDIX IV
4.3 Antioxidants

Maximum Level
4.3.1 Propyl, octyl, and dodecyl gallates 100 mg/kg
individually CT
in combination
4.3.2 Butylated hydroxytoluene (BHT) ) 200 Ng/kg
4.3.3 Butylated hydroxyanisole (BHA) ) individually or
4.3.4 Tertiary butyl hydroquinone (TBHQ) ) in combination
4.3.5 Any combination of gallates with BHA or BHT, 200 ng/kg, but
and/or TBHQ gallates not to
exceed 100 mg/kg
4.3.6 Natural and synthetic tocopherols Not limited
4.3.7 Ascorbyl palmitate ) 500 mg/kg
4.3.8 Ascorbyl stearate ) individually or
) in combination
4.3.9 Dilauryl thiodipropionate 200 mg/kg
4.4 Antioxidant synergists
4.4.1 Citric acid and its sodium salt Not limited
4.4.2 Isopropyl citrate mixture ) 100 Ng/kg
4.4.3 Phosphoric acid ) individually or
4.4.4 Monoglyceride citrate ) in combination
4.5 Anti-foaming agent
Dimethyl polysiloxane (dimethyl silicone) 10 mg/kg
singly or in combination with silicone dioxide

5. CONTAMINANTS Maximum Level

5.1 Matter volatile at 1050C 0.2% m/m
5.2 Insoluble impurities 0.05% m/m
5.3 Soap content 0.005% mim
5.4 Iron (Fe) 1.5 mg/kg
5.5 Copper (Cu) 0.1 rrg/kg
5.6 Lead (Pb) 0.1 mg/kg
5.7 Arsenic (As) 0.1 mg/kg

6. HYGIENE
It is recommended that the product covered by the provisions of this
standard be prepared in accordance with the appropriate sections of the
General Principles of Food Hygiene recommended by the Codex Alimentarius
Commission (Ref. No. CAC/RCP 1-1969 Rev. 1).
 APPENDIX IV 4 0r,

PACKAGING

(Vanaspati/vegetable fat mixture] when sold by retail shall be

pre-packaged and may be sold in a pack of any shape.

LABELLING

In addition to Sections 1, 2, 4 and 6 of the General Standard for

Labelling of Prepackaged Foods (Ref. No. -aCEX STAN 1-1981), the following
specific provisions apply:

8.1 Name of the Food

The products shall be designated [Vanaspati/vegetable fat mixture]

(synonym: samna substitute) except that alternative designations may be used
in accordance with the laws and customs of the country in which the product
is sold and in a manner so as to not mislead the consumer. All products so
designated shall conform to this standard.

8.2 List of Ingredients

8.2.1 A complete list of ingredients shall be declared in descending order

of proportion by weight.

8.2.2 A specific name shall be used for ingredients except that class
titles may be used in accordance with sub-section 3.2(c)(i) and (ii) of the
Codex General Standard, for the Labelling of Pre-packaged Foods.

8.3 Net Contents

The net contents shall be declared by weight either in the metric

("Systbme International" units) or avoirdupois or both systems as required
by the country in which the product is sold.

8.4 Name and Address

The name and address of the manufacturer, packer, distributor,

importer, exporter or vendor of the product shall be declared.

8.5 Country of Origin

8.5.1 The country of origin of the product shall be declared if its

omission would mislead or deceive the consumer.

8.5.2 When the product undergoes processing in a second country which

changes its nature, the country in which the. processing is performed shall
be considered to be the country of origin for the purposes of labelling.

8.6 Lot Identification

Each container shall be embossed or otherwise permanently marked in

code or in clear to identify the producing factory and the lot.
 - 41 -

APPENDIX IV
8.7 Date Marking and Storage Instructions
8.7.1 The "date of minimum durability" (preceded by the words "best
before") shall be declared by the day, month and year in uncoded numerical
sequence except that for products with a shelf life of more than three
months, the month and year will suffice. The month may be indicated by
letters in those countries where such use will 'not confuse the consumer. In
the case of products requiring a declaration of month and year only, and the
shelf life of the product is valid to the end of a given year, the
expression "end (stated year)" may be used as an alternative.
8.7.2 In addition to the date, any special conditions for the storage of
the food should be indicated if the validity of the date depends thereon.
8.7.3 Were practicable, storage instructions should be in close proximity
to the date marking.
8.8 Bulk Packs
(To be elaborated).
8.9 Labelling Prohibitions
8.9.1 No reference shall be made, other than in a complete list of
ingredients, to the presence of any vitamin in [vegetable ghee] unless the
name and the quantity of the vitamin is stated on the label.

9. METHODS OF ANALYSIS AND SAMPLING

[To be developed when the format of the draft has been established] .
 ALINORM 83/17 - 42 -
APPENDIX V

PROPOSED DRAFT STANDARD FOR [MIXED VANASPATI/SUBSTITUTE GHEE]

(At Step 5 of the Codex Procedure)

SCOPE
This standard applies to any products described as [Mixed
Vanaspati/substitute ghee]

DESCRIPTION

2.1 Product Definitions

2.1.1 [Mixed Vanaspati/substitute ghee] is a semi-solid product which
consists of edible animal and/or marine oils and fats with or without the
addition of edible vegetable oils and fats.
2.2 Other Definitions
2.2.1 Edible fats and oils means foodstuffs composed of glycerides of fatty
acids. They are of vegetable, animal or marine origin. They may contain
small amounts of other lipids such as phosphatides, of unsaponifiable
constituents and of free fatty acids naturally present in fat or oil. Fats
of animal origin Rust be obtained from animals in good health, and if
originating from slaughtered animals such animals should have been in good
health at the time of slaughter and the fats fit for human consumption as
determined by a competent authority recognised in national legislation (see
Section 6).
2.2.2 Pre-packaged means packed or made up in advance, ready for retail
sale in a container.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials
3.1.1 Edible Fats and/or Oils
Edible fats and/Or oils as defined in Section 2.2.1, whether or not
they have been subjected to a process of modification. Those of animal
origin may include Ghee prepared from milk of bovine origin and/Or
Butteroil, Anhydrous Butteroil, Anhydrous Milk Fat complying with Standard
No. A2 in the Code of Principles Concerning Milk and Milk Products
(CAC/M1-1973). The laws and customs of the country in which the product is
sold may require the presence or absence of specific oils or fats.
3.2 Fat Conteill.

3.2.1 Total Fat Content: Not less than 99.5 per cent m/m.
3.2.2 Fat derived from milk: If present, shall be not less than
10 per cent m/m.
 - 43 -
APPENDIX V
3.3 Quality Characteristics
3.3.1 Colour: Creamy white to yellow.
3.3.2 Odour and Taste: Characteristic and free from foreign odour and
tastes.
3.3.3 Texture: Ranges from granular solid fat crystals dispersed in an oil
phase to a smooth finely crystalline texture.
3.3.4 Acid Value: Not more than [0.8 mg KOH/g.]
3.3.5 Peroxide Value: Not more than 10 millieguivalents of peroxide
oxygen/kg.
3.3.6 Slip Point: [Between 36-410C].
3.4 Additions
The following substances may be added to [Mixed Animal and Vegetable
Ghee].
3.4.1 Vitamins: Vitamin A and its esters
Vitamin D
Vitamin E and its esters
Other Vitamins
Maxim.= and minimum levels for Vitamin A, D and E and other Vitamins
should be laid down by national legislation in accordance with the needs of
each individual country including, where appropriate, the prohibition of the
use of particular Vitamins.

4. FOOD ADDTTIVES (To be endorsed by ccFA.)

4.1 Colours
The following colours are permitted for the purpose of restoring
natural colour lost in processing or for the purpose of standardizing
colour, as long as the added colour does not deceive or mislead the consumer
by concealing damage or inferiority or by making the product appear to be of
greater than actual value:
Maximum Level
4.1.1 Beta-carotene Limited by GMP
4.1.2 Annatto extracts Limited n
4.1.3 Curcumin or Turmeric Limited n
4.1.4 Canthaxanthine Limited n
4.1.5 Beta-apo-8'-carotenal Limited II

4.1.6 Methyl and ethyl esters of beta-apo-8'-carotenoic acid Limited in

APPENDIX V - 44,

4.2 Flavours
Natural flavours and their identical synthetic equivalents, except
those which are known to represent a toxic hazard, and other synthetic
flavours approved by the Codex Alimentarius Commission are permitted for the
purpose of restoring natural flavour lost in processing or for the purpose
•

of standardizing flavour, as long as the added flavour does not deceive or

mislead the consumer by concealing damage or inferiority or by making the
product appear to be of greater than actual value.
4.3 Antioxidants
Maximum Level
4.3.1 Propyl, octyl, and dodecyl gallates 100 mg/kg
individually
or in
combination
4.3.2 Butylated hvdroxytoluene (BHT) . ) 200 mg/kg
4.3.3 Butylated hydroxyanisole (BHA) individually
4.3.4 Tertiary butyl . hydroquinone (TBHQ) ) or in
) combination
4.3.5 Any combination of gallates with BHA CT BHT, 200 mg/kg,
and/or TBHQ but gallates
not to exceed
.100 mg/kg
4.3.6 Natural and synthetic tocopherols Not limited
4.3.7 Ascorbyl palmitate ) 500 Ng/kg
4.3.8 Ascorbyl stearate ) individually
) or in
) combination
4.3.10 Dilauryl thiodipropionate 200 ing/kg
4.4 Antioxidant synerlists
4.4.1 Citric acid and its sodium salt Not limited
4.4.2 Isopropyl citrate mixture ) 100 ng/kg
4.4.3 Phosphoric acid 1 individually
4.4.4 MonoglyCeride citrate } or in
) combination
4.5 Anti-foaming agent
Dimethyl polysiloxane (dimethyl silicone) singly ) 10 ng/k g
or in coMbination with silicon dioxide -
 -45- APPEI1DDC V

5. CONTANIUANTS
5.1 Matter volatile at 1050C 0.2% p/m
5.2 Insoluble impurities 0.05% m/m
5.3 Soap content 0.005% m/m
5.4 Iron (Fe) 1.5 mg/kg
5.5 Copper (Cu) 0.1 mg/kg
5.6 Lead (Pb) 0.1 Ng/kg
5.7 Arsenic (As) 0.1 mg/kg

6 HYGIENE
It is recommended that the product covered by the provisions of this
standard be prepared in accordance with the appropriate sections of the
General Principles of Food Hygiene recommended by the Codex Alimentarius
Commission (Ref. No. CAC/RCP 1-1969 Rev 1.) and the Recommended
International Code of Hygienic Practice for Processed Meat Products (CAC/RCP
19-1976).

PACKAGING
[Mixed Vanaspati/Substitute Ghee] when sold by retail shall be
prepackaged and may be sold in a pack of any shape.

LABELLING
In addition to Sections 1, 2, 4 and 6 of the General Standard for
Labelling of Prepacked Foods (Ref. No. CODEX STAN 1-1981), the following
specific provisions apply.
8.1 Name of the Food
The products shall be designated [Mixed Vanaspati/substitute ghee]
except that alternative designations may be used in accordance with the laws
and customs of the country in which the product is sold and in a manner so
as to not mislead the consuaer. All products so designated shall conform to
this standard.
8.2 List of Ingredients
8.2.1 A complete list of ingredients shall be declared in descending order
of proportion by weight together with a declaration of the minimum
percentage by weight of animal fat in the product. The percentage of fat
derived from milk may also be declared.
APPENDIX V - 46 -

8.2.2 A specific name shall be used for ingredients except that class
titles may be used in accordance with sub-section 3.2(c)(i) and (ii) of the
Codex General Standard for the Labelling of Prepackaged Foods.
8.3 Net Contents
The net contents shall be declared by weight either in the metric
(Système International units) or avoirdupois or both systems as required by
the country in which the product is sold.
8.4 Name and Address
The name and address of the manufacturer, packer, distributor,
importer, exporter or vendor of the product shall be declared.
8.5 Country of Origin
8.5.1 The country of origin of the product shall be declared if its
omission would mislead or deceive the consumer.
8.5.2 When the product undergoes processing in a second country which
changes its nature, the country in which the processing is performed shall
be considered to be the country of origin for the purposes of labelling.
8.6 Lot Identification
. Each container shall be embossed or otherwise permanently marked in
code or in clear to identify the producing factory and the lot.
8.7 Date Marking and Storage Instructions
8.7.1 The "date of minimum durability" (preceded by the words "best
before") shall be declared by the day, month and year in uncoded numerical
sequence except that for products with a shelf life of more than three
months, the month and year will suffice. The month may be indicated by
letters in those countries where such use will not confuse the consumer. In
the case of products requiring a declaration of month and year only, and the
shelf life of the product is valid to the end of a given year, the
expression "end (stated year)" may be used as an alternative.
8.7.2 In addition to the date, any special conditions for the storage of
the food should be indicated if the validity of the date depends thereon.
8.7.3 Where practicable, storage instructions should be in close proximity
to the date marking.
8.8 Bulk Packs
(To be elaborated).
8.9 Labelling Prohibitions
8.9.1 No reference shall be made to the presence of milk fat or butter in
[Mixed Vanaspati/substitute ghee] except in a complete list of ingredients.
 - 47 -

APPENDIX V

8.9.2 No reference shall be made, other than in a complete list of

ingredients, to the presence of any vitamin in [Mixed Vanaspati/odbstitute
ghee] unless the name and the quantity of the vitamin is stated on the •
label.

9. METHODS OF ANALYSIS AND SAMPLING

/-TO be developed when the format of the draft has been established /.
• ALINORM 83/17 - 48 -
APPENDIX VI

PROPOSED AMENDMENTS TO THE RECOMMENDED INTERNATIONAL STANDARD

FOR EDIBLE RAPESEED OIL (CŒ)EX STAN 24-1981) ,

(At Step 5 of the Procedure)

SCOPE
*This standard applies to Edible Rapeseed Oil but does not apply to
edible low ertgi.cá2ldeed oil as defined in COIDIEX STAN 123-19 8 1 nor to
rapeseed oil which gust be subjected to further processing in order to
render it suitable for human consumption.

DESCRIPTION

As in CODEX STAN 24-1981.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Identity Characteristics
3.1.1 Relative Density (200C/water at 200C) 0.910 - 0.920
3.1.2 Refractive Index (nD 400C) 1.465 - 1.469
3.1.3 Saponification Value (mg KOH/g oil) 168 - 187
3.1.4 Iodine Value (Wijs) 94- 120
3.1.5 Crisger Value 71- 85
3.1.6 Unsaponifiable Matter not more than 20 g/kg
3.1.7 Brassicasterol not less than 5% of total
sterols
3.1.8 Erucic Acid More than 5% (m/m) of the
component fatty acids

3.1.9 GLC Ranges of Fatty Acid Composition (%)

C < 14 <0.5
C 14:0 <1.0
C 16:0 1.5-6.4
C 16:1 <3.0
C 18:0 0.5-3.1
C 18:1 8-45
C 18:2 11-29
C 18:3 5-16
C 20:0 <3.0
C 20:1 3-15
C 20:2 <1.0
C 22:0 <2.0
C 22:1 5-60
C 22:2 <2.0
C 24:0 <2.0
C 24:1 <3.0

Additional text underlined.

 - 49 -

APPENDIX VI

3.2 Quality Characteristics

As in CODEX STAN 24-1981.

FOOD ADDITIVES

As in Recomended International Standard for Edible Low Eruoic Acid

Rapeseed Oil (CODEX STAN 123-1981).

CONTAMINANTS •As in CODEX STAN 24r-1981.

HYGIENE As in CODEX STAN 24-1981.

LASPILLTNG

As in CODEX STAN 24 1981, together with SectiŒis on "Lot Identification",

-

"Date Marking" and "Bulk Packs" as in the Recorrakmdcd International Standard

for Edible Low Erucic Acid Rapeseed Oil (CODEX STAN 123 1981).
-

METHODS OF ANALYSIS AND SAMPLING

As in the Reciemended International Standard for Edible Low Erucic

Acid Rapeseed Oil 1 (CODEX STAN 123-1981).
 ALINORM 83/17 - 50 -
APPENDIX VII

PROPOSED AMENDMENT TO RECOMMENDED INTERNATIONAL STANDARD FOR OLIVE OIL,

VIRGIN .AND REFINED AND FOR REFINED OLIVE-RESIDUE OIL jCCOEX STAN 33-1981) •
(at Step 5 of the Codex Procedure)

3.1.2.12 Beta-sitosterol

Virgin Olive Oil ) 93% minimum of the sum of beta-

Refined'Olive Oil . ) sitosterol, campesterol and.
Refined Olive-Residue Oil ) stigmasterol

3.1.2.13 Saturated Fatty Acids at Position 2.

Maximum Level

Virgin olive oil 1.5% m/m

Refined olive oil 1.8% mtm
Blends of virgin and
refined olive oils 1.8% Tr/m
Refined olive residue oil 2.2% mtm

The saturated fatty acids at position 2 means the sum of the palmitic
(16:0) and stearic (18:0) acids expressed as a percentage (m/m) of the total
fatty acids at position 2.
8.20 Determination of beta-sitosterol
According to IUPAC (1979) method (IUPAC Standard Methods for the
Analysis of Oils, Fats and Derivatives, 6th Edition (1979), 2.403). Only
SE30 packing material should be employed.

8.21 Determination of fatty acids at Position 2:

According to IUPAC (1979) method (IUPAC Standard Methods for the
Analysis of Oils, Fats and Derivatives, 6th Edition (1979)) 2.210
 ALINORM 83/17
- 51 -
APPENDIX VIII
PROPOSED LIST OF PROCESSING AIDS FOR PRODUCTS COVERED BY ODDEX
STANDARDS EDIBLE FATS AM OILS
Notes
Column Heading Comments

Additional Contains additional information on the use and

information nature of the processing aid-
Residual Level ) The typical residual levels of the processing
Origin of Data ) aid as notified by Government are given.- See
"Introduction" for further explanation.
ADI The toxicological status as determined by JECFA
is•giVen. Where possible, the. Acceptable Daily
Intake in mg/kg.body weight (ADI) as given in
the "Guide to the Safe Use of Food Additives"
2nd Series, (CAC/FAL 5-1979) is listed. Other
abbreviations used are:
NS - ADI "not specified" by JEFA;
NS(GMF) ADI not. specified, and to be used in
accordance with CMP. The formation of
toxic interaction products should be
avoided and mdnimum residual levels
should be achieved.
NC - Not possible on available data
NE - Not considered by JECFA but evaluation
pending.
T - Temporary.
5. Spec. The reference to the specification or tentative
specification developed by JEFA is given. The
references are as follows:-

Specifications for the identity and purity

of some extraction solvents and certain other
substances; WHO/Food Add/70.40 FAO Nutrition
Meetings Report Series No. 48B.
Specifications for identity and purity of
Food Colours, Flavouring Agents and Other Food
Additives. FAO Food and Nutrition Paper 12.

Specifications resulting from the

twenty-first Report of the Joint FAO/WHO Expert
Committee on Food Additives; FAO Nutrition
Meetings Rep. Series No. 57.
Specifications for the identity and purity
of Certain Food Additives: FAO Food and
Nutrition Series 7B: WHO Food Additive Series
No. 11.
AppEopix Nan - 52.-

Specifications for the Identity and purity

- thickening agents, anticaking agents,
antimicrobials, antioxidants, emulsifiers; FAO
Food and Nutrition Paper No. 4.
Specifications for the identity and purity
of Food Additives, Vol. I Antimicrobial
Preservatives and Antioxidants; FAO, Rome 1962.
Specifications for the identity and purity
of Certain Food Additives; FAD Nutrition
Meetings Report Series No. 55B; WHO Food
Additive Series No. 9.
Food Additive Specifications established by
JECFA and issued by the Secretariat of the Codex
Alimentarius Commission to Codex Contact Points
in 1967.
Specifications for identity and purity -
food colours, enzyme preparations and other food
additives; FAO Food and Nutrition Paper No. 7.
Draft Standard for Food Grade Salt at
Appendix III, AIMINORM 83/12.
U. Toxicological Evaluation of Certain Food
Additives; FAO Foca and Nutrition Series No. 1A;
WHO Food Additive Series No. 10.
12:-- Specifications for the Identity and purity
of some Food.Colours Emulsifiers, Stabilizers,
Anti-Caking Agents and Certain Other Food
Additives; WHO/Food Add/70.37; FAO Nutrition
Meetings Report Series No. 46B.
Specifications for identity and purity; FAD
Food and NUtritión Paper No. 17.
Specifications for identity and purity; FAD
Food and Nutrition Paper No. 19.
Evaluation of pertain food additives;
25th Report of Joint FADAHO Export Committee on
Food Additives, WHO Technical Report Series
No 669
 - 53 - APPENDIX VIII

Additional Residual Level Origin of Data ADI Spoc.

Information (rrg/kg)

Pr2pane <1 USA NE -

Butane <1 USA NC -
<5.0 Netherlands, NS
Hexane detectable Norway UK (CH?) -
<1.0 USA
Heptane <1 USA NS -
(CMP)
<5.0 Netherland s,
Isopropanol Not detectable UK, NC 14(T)
<1 USA
Pentane <1 USA NE -
Methanol <1 USA NS 14
(GIP)
Ethanol <1 USA NS 14
<5.0 Netherlands, NS
Acetone Not detectable UK, (GMP) 1
<1 USA
2-Nitropropane See Ref 15 <0.02 USA NONE -

Water <500 Norway, FOOD -

<100 USA
Light petroleum
(syn. petroleum Not detectable Poland NS 14
ether, extraction
naphtha)
0-
Dichloromethane <10 USA 0.5 2
(T)
Trichloroethvlene Italy NE
Carbon dipxide <1 Sweden NS 4
 • APPENDIX VIII - 54 -

CLARIFYING AGENTS AND FILTRATION AIDS

,
Additional Residual Level Origin of Data ADI Spec.
Information (rrg/kg)

Inert filtering traces Norway, - -

_agents .<5 USA
Absorbent Clays traces , Norway, NE -
(bleaching, No visible UK
natural or residues
activated earths) <5 USA
From traces Norway
Absorbent carbons vegetable No visible UK, NS 3
sources residues -
only - <5 USA .
Ion exchange . <1 USA - -
resins ,
Frommood
Cellulose and cotton <5 USA NS -
sources
only
Diatomaceous No visible UK - NE -
earths residues

CRYSTAL MDDIFIERS

Additional Residual level Origin of Data ADI - Spec.

Information (mg/kg)
Sodium lauryl <1 USA NE -
sulphate
Oxystearine <125 USA 0-25
Polyglycerol <100 USA 0-25 5
esters
Lecithin <250 USA NS 5
 - 55 -

APPENDIX VIII

D. CATALYSTS

(i) Hydrogenation

Additional Residual Level Origin of Data ADI Spec.

Information (Ing/kg)
<1 Netherlands
<0.2 Norway
Nickel <0.4 Poland NE -
<0.2 UK
<0.5 0.2 USA Argentina
Copper <0.1 0.2 USA Argentina NE -
Chromium <3.0 UK NE -
• <0.1 0.05 USA Arsentina
Manganese _ <0.1 0.2 USA Argentina NE -
Molybdenum <0.1 0.2 USA Argentina NE -
Platinum <0.1 0.2 USA Argentina NE -
Palladium <0.1 0.2 USA Argentina. NE -
Silver <0.1 USA Argentina NE -
Alloys of two or
more of listed NE -
metals
USA NE _
Various metal. <0.1
oxides
 APPENDIX VIII - 56 -

Inter or Trans-Esterfication

Additional . Residual Level Origin of Data ADI Spec.

Information (n/g)
Sodiumlletal <50* UK NE -
, <1 USA
Sodium amide <1 USA • NE -
Sodium nethylate <1 USA NE • -
Sodium ethvlate <1 USA NE
Potassium <1 USA NE -
ethvlate
Potassium nctal <50* UK NE -1
<1 USA
Potassium <1 USA NE -
nethylate
Sodium-potassium - NE -
alloy -

Expressed as sodium olcate.

Extraction

Enzyrres

[Secretariat Note:

A list of enzymes which have been evaluated is given in CACM1L 5-1979.

A further list of enzynes is given in Appendix VI to ALINORM 79/12-A].
 - .57 APPENDIX VIII

E. GASES

-- 1
• Additional Residual Level Origin of Data ADI Spec.
. Information (rrg/kg)
Not
Nitrogen detectable Norway NE 13
<350 USA
Carbon Dioxide <1 USA NS 4
<1.0 nax Netherlands .
Hydrogen Not - -
detectable Norway
<1 USA

F. ACIDS

• Additional Residual Level Origin of Data ADI Spec.

Infonnation (rrgA3)
<10 Netherlands NS
• Norway (GMP)
Citric <50 USA

Not
detectable UK
<1 USA 0-30
Tartaric for ' 5
L(+)
Phosphoric Not Norway, UK 0-70
detectable USA (as P)
Hydrochloric <1 USA NS
Sulphuric <1 USA NE -
Oxalic <1 USA, Italy - -
Acetic <1 USA NS 7
Acetic anhydride - - - -
 APPENDIX VIII -58-

G. BASES

Additional Residual Level Origin of Data ADI Spec.

Information (rrg/kg) .
Sodium hydroxide Not Netherlands NS
detectable
50 max* UK
25 max Norway
<1 USA
Potassium <1 USA NS
hydroxide
Ammonium <1 USA NS 8
hydroxide
Calcium hydroxide <1 - USA NS 7
Magnesium <1 USA NS 7
hydroxide .
Sodium carbonate 50 max* UK NS 8
<1 USA
Sodium <1 USA NS
bicarbonate

Calculated as salt of oleic acid.

 - 59 - APPENDIX VIII

H. SALTS

. .
Additional Residual Origin of Data ADI Spec.
Information Level
(mg/kg)

Calcium carbonate <1 USA NS 8

Magnesium carbonate <1 USA NS 8
Potassium carbonate <1 USA NS 8
Calcium chloride <1 USA No -
Magnesium chloride <1 USA NC 2(T)
Potassium chloride <1 USA NC 2
Sodium chloride <1 USA Foal 10
Calcium citrate <1 USA NS -
Magnesium citrate <1 . USA NS -
Potassium citrate <1 USA NS 2
Sodium citrate <5 USA NS 2
Calciumphosphates Including: <1 USA
Magnesium phosphates' *pyro- <1 USA 5
Potassium phosphates phosphates <1 USA * 11(T)
' Sodium phosphates *poly- <5 USA 5
phosphates
*ortho-
phosphates
Calcium sulphate <1 USA NS 12
Magnesium sulphate <1 USA - -
Potassium sulphate <1 USA NE -
Sodium sulphate <1 USA - -
'Calcium tartrate <1 USA 0-30 15 forl
Magnesium tartrate <1 USA L(+) acid1L(+)
Potassium tartrate <1 USA NE-DL }acids
Sodium tartrate <1 USA acid )
Sodium silicates <1 USA - -

* Pyrophosphates and polyphosphates NE ,

Orthophosphates 0-70 (ás P).
 APPENDIX VIII - 60 -

I. 2vriFoax.3 P.GENIS

Additional Residual Level Origin of Data ADI Spec.

Information (rgA.c.9)
L.
Dint.y.hyl po lys il-
oxanc singly or
in cox:pination 20 USA 0-0.5 . 2(T)
with silicon
dioxide

DETERGIP,NPS

Additional Residual Level Origin of Data ADI Spec.

Infornation (Ng/kg)
Sodium xylene <1.0 UK - -
sul honate
Sodium lauryl <1.0 USA NE -
sul.hate •

ANTIOXIDANTS

Addit 4 onal Residual Level Origin of Data ADI Spec.

InformaLion (zig/kg)
Butylated 20 USA 0-0.5* 13
hydroxyan isole ( T)
Butylated 20 USA 0-0.5* 13
hydroxytoluene (I') ,
Tertiary butyl 20 USA 0-0.5* 5
hydroquinone (r) 13
Propyl 20 USA 0-0.2 5
gallate (T) 13

Singly or the sum of the three compounds.

 - 61 -

APPENDLX VIII

OTHERS

Additional Residual Level Origin of Data ADI Spec.

Information (rig/kg)
Used to .
. Casein break - - - -
emulsions

BACITIZIOCIDAL DhihRGENP

Additional Residual Level Origin of Data ADI 'S ',c.

Information (mg/kg)
-roll
•
Icors
—

Quaternery New Zealand

Ammonium
compounds
Hypochlorite I,
 ALINORM 83/17
-62-
APPENDIX IX

PRT OF -THE . AD . 12CC •WOAKLNG - GADUP . ON MildHODS - DF. ANALYSIS.AND.SAMPLLNG

REO

The following memers constituted the ad hoc Working Group on Methods of

Analysis and Sampling: .

Mr R D Ararasingham (Malaysia)
Dr Boon Keng Tan (Malaysia)
Mr M Pike (FOSFA/ISO) .
Mr W D Podklington (UK)
Mr D M Radcliffe-Genge (ISO)
Dr N Rao Maturu (FAO)
Dr 3* B Rossell (FDSFA)
Dr R J. Sirs (USA/ADCS)
Dr K A Williams (IUPAC/IASC)
Dr R Wood (UK) (Chairman)

The Working Group considered a number of items arising from the work of the
Codex Committee on Food Additives, the Report of the Twelfth Session of the
Codex. Committee on Methods of Analysis and Sampling (ALINDAM 81/23) and the
on-going review of the methods of analysis included in the Codex. Fats and
Oils Standards. The following items were specifically discussed:
Methods of Analysis for Food Additives
The Working Group recognised that it is the responsibility of CCFA to
consider methods of analysis for the determination of food additives in
foods. However,. the Working Group considered that, in view of the
particular difficulties that are present in the determination of food
additives in fats and oils, CCFA should advise °CFO as and when methods for
food additives in theseproducts are being developed by that Committee.
CCFO should likewise keep CCFA informed of any progress being made in the
development of methods of analysis for food additives in oils and fats. In
this respect the development of the method for the identification and
determination of emulsifiers derived from fatty materials by the IUPAC
Coundssion on Oils, Fats and Derivatives was specifically mentioned.
Methods of Analysis for the Determination of Metallic Contaminants in
Fats and Oils
The Working Group considered whether the general methods of analysis for the
determination of metallic contaminants proposed by CCMAS were applicable to
the Fats and Oils Standards. The Working Group recognised the value of
using the general methods if at all possible and that modern instrumental
analytical methods were preferable to 'classical' procedures. The Working
Group suggested that: ,
2.1 Arsenic

The general method proposed by CCMAS was acceptable as the Type II reference
method for the Fats and Oils Standards (see method 18, Table 1). .
2.2 Lead
The general method proposed by CCMAS was considered to be unacceptable for
the determination of lead in oils and fats because of the wet digestion
 - 63 - ' APPENDIX IX

procedure that is stipulated (i .e. the wet digestion of at least 30 g of

sample by a sulphuric, nitric and perchloric acids mixture). .
The Working Group considered that a dry ashing procedure coribined with an
- atomic absorption spectroscopic end-point determination should be used, The
ADAC procedures ADAC (1980) 25.095, 25.096, 25.064, 25.065, 25.067 were
proposed as the method of analysis for lead but that advice should be sought
from COMAS and IUPAC as the feasibility of coMbining the procedures. The
method would be classified as a Type IV procedure until such advice had been
received.
2.3 Copper
The same objection to the general method proposed by CCMAS was made for this
element as for lead (2.2 above ). . The WorkingGroup suggested using the sane
dry ashing procedure as for lead together with the ADAC atomic absorption
spectroscopic finish (see method 16, Table 1). The advice of IUPAC and
CCMAS is again requested on the suitability of the procedure which is to be
classified as a Type TV method at present.
The ADCs method (Ca 15-1976) was not considered suitable because of a lack
of sensitivity.
2.4 Iron
The Working Group considered that the ROCS method (Ca 15-1976) could be
suitable for the determination of iron in fats and oils and could therefore
be recommended as a Type IV method.
2.5 Nickel

The Working Group considered that the ADCS method (Ca 15-1976) could be
suitable for the determination of nickel in fats and oils and could
therefore be included in the Standards as a Type IV method if any limit for
nickel were to be prescribed.
3. Sampling
3.1 Availability of Sampling Plans for Fats and Oils

The Group noted that the Draft International Standard (IS )/DIS 5555) 'Animal
and Vegetable Fats and Oils - Sampling' had recently been circulated for
comment and that the existence of the document should be brought to the
notice of CCMAS as that Committee had requested information on all available
sampling plans for foodstuffs.
3.2 Sampling Plans for the Determination of Contaminants in Food (CX/FA
82/8)

The Group was asked to consider the above document: however, because of
lack of time, the Working Group desired to make further comments on the
document after the present Session of CCFO. Comments that were made
included:
 APPENDIX IX - 64 -

Was it necessary to have a separate sampling plan for metallic

contaminants in fats and oils as the limits for these metals were
set on the basis of quality rather than toxicology?
The definition of contaminant given on page 2 of the document apPears
to conflict with the description of the nature of contaminants
- given on page 4 of the document.
The recomnendations given in the document directly conflict with
the approach to sampling being suggested by COMAS in the 'General
Principles for the Selection of Sampling Plans' which are being
developed by that Committee.
Review of Methods of Analysis in Fats and Oils Standards and Draft
Standards

The Working Group reviewd and classified the methods of analysis in the
Standards. These classifications are given in Table 1, together with the
changes in methods suggested by the Group. The Group commented that: .
1. • The IO0C request regarding methods 7, 9, 14, 24 and 28 to retain
separate procedures for Olive Oil was accepted but it was noted
that IO0C did not Object to a change in method 2.'
• 2. The Group did not accept the request from Portugal to include the
Hanus method for the determination of iodine value (method 5,
Table 1).
The Group recommended that the ICIPAC procedure for total fat be
substituted for the present method in the margarine standard.
The Group recommended that the IUPAC procedure for tocopherols be
substituted for the present method in the appropriate Standards.
Slip-Point
The Working Group noted that ISO were developing and collaboratively testing
a method for the determination of slip-point; the method should be suitable
for inclusion in the Draft Standard for [Vanaspati/Mixed Vegetable Fats].
 - 65 - APPENDIX IX

List of Revised Methods of Analysis for Codex Standards for Fats and Oils and
their Classification according to the CCVAS Schene

Standards in Codex
No. Method Title which cited Method Proposed Classification
(CAC/PS)

. Relative 20-31, 34 & )

Density new veg. oils 1 CAC/PM 9-1969 II
. Relative 33
Density • ' ) .
)
3. Refractive 20-31, 33, 34 IUPAC 6th Ed. II
Index & new veg. oils (1979) 2.102
. Saponification 20-31, 33, 34 IUPAC 6th Ed. (1979)
Value & new veg. oils 2.202 Sections 1-4.6 I
and IS0 -3657
. Iodine value 20-31, 33, 34 IUPAC 6th Ed. (1979)
(Wijs Method) & new veg. oils 2.205 & IS0-3961
Unsaponifiable 20-31, 34 & new rupAc 6th Ed. (1979)
Matter (Diethyl veg. oils 2.401, 1-5 I
Ether) '
Unsaponifiable 33 IUPAC 5th Ed. (1966)
Matter (Light - II D 5.1, 5.2 I
Petroleum)
Acid Value 19-31, 34 & IUPAC 6th Ed. (1979) I
ney.z.D. oils 2.201, 1-4
Free Acidity 33 IUPAC 6th Ed. (1979)
2.201, 1-4, 6
Peroxide Value 19-31, 33, 34 & IUPAC 6th Ed. (1979)
new veg. oils 2.501 & ISO-3960
U. Matter Volatile 19-31, 33, 34 IUPAC 6th Ed. (1979)
at 1050C new veg. oils & 2.601 & ISO R-662 I
minakine (under review)
Insoluble 19-31, 33, 34 & IUPAC 6th Ed. (1979)
Impurities new veg. oils 2.604 & ISO 663 (under I
review) •
Soap Test 19-31, 34 & Present Method
(Quantitative) neurveg. oils
Soap Test 33 Present Method
(Qualitative)
Iron Content 19-32, 34, new ADCS Ca 15-1976
veg. oils & IV
minarine
P- 16. Copper 19-32, 34, new ADAC (1980) XIII
Content veg. oils & 25.095, 25.096, 25.047 1V
minarine 25.048 •
17. Lead Content 19-32, 34, new ADAC (1980) XIII
veg. oils &. 25.095, 25.096, 25.064, 117
minarine ' 25.065, 25.067
 APPENDIX IX - 66 -

List (Contd.)

Standards in Cod ex
No. Method Title which cited Method Proposed Classification
(CAC/RS) •

18. Arsenic Content 19-32, 34, new AOAC (1980) XIII

Veg. oils & 25.006-008, 0127013 II-
minarine •
19. Prep. of fatty 20-31, 33, 34 IUPAC 6th Ed. (1979)
acid methyl & new veg. oils 2.301 & 190 5509 II
esters
20. Analysis by GLC 20-31, 33, 34 IUPAC 6th Ed. (1979)
of fatty acid & new veg. oils 2.302 & 130 5508 II
methyl esters
21. Peanut Oil 21 Present Method I I
• Test (Evers)
22. Peanut Oil 21 AOAC (1980)• XIII
Test (Renard) 28.113
23. lialphen Test 22 Present Method
24. Cottonseed Oil 33 Present Method
• Test
25. Crismer_ Value 24 & LEAR Present Method
Standard
26. Sesame Oil 26 Present Method .
Test (Baudoin)
27. Sesame Oil 26 Present Method
Test (Villa-
vecchia)
28. Sesame Oil 33 Present Method
Test A and B
29. Titre 28-31 IUPAC 6th Ed. (1979)
2.121
30. Milk Fat 32, minarine Present Method
Content
31. Fat Content 32, minarIne IUPAC 6th Ed. (1979)
2.801 Sections 5 & 6
32. Water Content 32 Present Method I
33. Vitamin A 32, minarine AOAC (1980) XII II
Content 43.001 007
-

34. Vitamin D 32, minarine ADAC (1980) XII II

Content 43.195-208
35. Vitamin E 32, 33, minarine IUPAC 6th Ed. (1981) II
Content 2 404
-

36. Sodium chloride 32,.minarine Appendix 1V II

content ALIN 79/23
37. Bellier Index 33 Present Method
38. Semi-siccative 33 Present Method I
oil test
39. Clive residue 33 • Present Method
test , ,
 - 67-
APPENDIX TX
List (Contd.)

Standards in Codex
No. Method Title which cited ' Method Proposed Classificetion
(pc/les)

40. Teaseed Oil Test 33 Present Method I

41. Specific 33 Present Method,
Mctinction IUPAC 2.505 and I
ISO 3656
42. .Fatty acids in 33 IUPAC 6th Ed. II
position 2. (1979) 2.210
43. Sterols 33 and LEAR IUPAC 6th Ed. II
Standard (1979) 2.403
. Allyl isothio- 34 Present Method II
cyanate content
45. Reichert value Coconut, palm IUPAC 6th Ed. (1979)
kernel & babassu 2.204 1-7, 8.1, 9, I
oils 10
46. Polenske value Coconut, palm IUPAC 6th Ed. (1979)
• kernel & babassu 2.204 1-7, 8.2, 9, I
• oil 10
47. Erythrodiol Grapeseed oil - II
Content
ALINORM 83/17
- 68 -
APPENDIX X

OUTS9.7TDINO TTEMS OF WORK InaviA.MING AFTER THE 12th SESSION OF THE CODEX
COMPITES ON FATS AND WES .

,Draft Standard for IVanaspati/Mixed Vegetable Fats] at. Step 5

2. Draft Standard or [Mixed Vanaspati/Substitute'Ghee] at Step 5.
3. Draft Amendmants to Ctdex Standard for Rappseed!Oil:at Step 5.
4. Processing Aids.
5. Review of the GLC fatty acid ranges.
6. Review of Identity Characteristics based on Sterol ranges.
7. Consideration of methods of analysis
Method for erythrodiol
Work arising from comments of ,œs on review of methods undertaken
by CCEO.
8. Matters arising from other Codex Committees.