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澳新食品标准法典-2.4.1-食用油(Edible Oils)

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放大字体  缩小字体 2013-07-26 10:39:50  来源:comlaw  浏览次数:3259
核心提示:该标准给出了食用油的标签及组分具体要求。
发布单位
Department of Health and Ageing
Department of Health and Ageing
发布文号 Standard 2.4.1
发布日期 2000-12-20 生效日期 暂无
有效性状态 废止日期 暂无
备注 该标准给出了食用油的标签及组分具体要求。
 
Purpose
This Standard contains specific labelling and composition requirements for edible oils. 
Table of Provisions
1             Interpretation
2             Composition
3             Process declaration
Clauses
1             Interpretation
In this Code –
edible oils means the triglycerides, diglycerides, or both the triglycerides and diglycerides of fatty acids of plant or animal origin, including aquatic plants and aquatic animals.
2             Composition
Edible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipidsincluding naturally occurring gums, waxes and phosphatides.
3             Process declaration
Where the specific source name of an oil is used, the label on the package containing that oil must include a statement that describes the nature of any process which has been used to alter the fatty acid composition of the edible oil.
Editorial note:
An example of a process that alters the fatty acid composition of fatty acids in edible oil is the process of hydrogenation.

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