78. Edible fats and oils

Edible fats and oils shall mean the fats and oils modified or not and commonly recognised as wholesome foodstuffs. Unless otherwise specified, the peroxide value of edible fats and oils shall not be more than 10 milliequivalents of peroxide oxygen per kg of fat or oil. They may contain permitted anti-oxidants and anti-foaming agents.

Edible fats and oils shall be free from offensive odour and taste.

Edible fats and oils must not contain copper in excess of —

0.1 ppm in the case of refined fats and oils;

0.4 ppm in the case of virgin or cold-pressed fats and oils; and

0.4 ppm in the case of lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow).

[Deleted by S 424/2020 wef 01/06/2021]

[Deleted by S 424/2020 wef 01/06/2021]

Edible fats and oils shall mean the fats and oils modified or not and commonly recognised as wholesome foodstuffs. Unless otherwise specified, the peroxide value of edible fats and oils shall not be more than 10 milliequivalents of peroxide oxygen per kg of fat or oil. They may contain permitted anti-oxidants and anti-foaming agents.

Edible fats and oils shall be free from offensive odour and taste.

Edible fats and oils must not contain copper in excess of —

0.1 ppm in the case of refined fats and oils;

0.4 ppm in the case of virgin or cold-pressed fats and oils; and

0.4 ppm in the case of lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow).

[Deleted by S 424/2020 wef 01/06/2021]

[Deleted by S 424/2020 wef 01/06/2021]