CODEX STAN 19-1981 Codex Standard For Edible Fats And Oils Not Covered By Individual Standards
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ID： |
25A4F8057CC5473688C81461812379D1 |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 19 Page 1 of 6,CODEX STANDARD FOR EDIBLE FATS AND OILS,NOT COVERED BY INDIVIDUAL STANDARDS,CODEX STAN 19-1981 (Rev. 2-1999),The Appendix to this Standard is intended for voluntary application by commercial partners and not for,application by governments.,1. SCOPE,This Standard applies to oils and fats and mixtures thereof in a state for human consumption. It includes oils,and fats that have been subjected to processes of modification (such as trans-esterification or hydrogenation),or fractionation.,This Standard does not apply to any oil or fat which is covered by one of the following:,the Codex Standard for Named Animal Fats;,the Codex Standard for Named Vegetable Oils;,the Codex Standard for Olive Oils and Olive-pomace Oils.,2. DESCRIPTIONS,2.1 Edible fats and oils are foodstuffs defined in Section 1 which are 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 the fat or oil. Fats of,animal origin must be produced from animals in good health at the time of slaughter and be fit for human,consumption.,2.2 Virgin fats and oils are edible vegetable fats and oils obtained, without altering the nature of the oil,by mechanical procedures, e.g. expelling or pressing, and the application of heat only. They may be purified,by washing with water, settling, filtering and centrifuging only.,2.3 Cold pressed fats and oils are edible vegetable fats and oils obtained, without altering the oil, by,mechanical procedures, e.g. expelling or pressing, without the application of heat. They may have been,purified by washing with water, settling, filtering and centrifuging only.,3. FOOD ADDITIVES,3.1 No additives are permitted in virgin or cold pressed oils covered by this Standard.,3.2 Colours,No colours are permitted in vegetable oils covered by this Standard.,CODEX STAN 19 Page 2 of 6,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,100 Curcumin or Turmeric 5 mg/kg (calculated as total curcumin),160a Beta-carotene 25 mg/kg,160b Annatto extracts 10 mg/kg (calculated as total bixin or norbixin),3.3 Flavours,Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are,known to represent a toxic hazard.,3.4 Antioxidants,Maximum level,304 Ascorbyl palmitate ) 500 mg/kg individually or in combination,305 Ascorbyl stearate ),306 Mixed tocopherols concentrate GMP,307 Alpha-tocopherol GMP,308 Synthetic gamma-tocopherol GMP,309 Synthetic delta-tocopherol GMP,310 Propyl gallate 100 mg/kg,319 Tertiary butyl hydroquinone (TBHQ) 120 mg/kg,320 Butylated hydroxyanisole (BHA) 175 mg/kg,321 Butylated hydroxytoluene (BHT) 75 mg/kg,Any combination of gallates, BHA and,BHT and/or TBHQ,200 mg/kg but limits above not to be exceeded,389 Dilauryl thiodipropionate 200 mg/kg,3.5 Antioxidant synergists,330 Citric acid GMP,331 Sodium citrates GMP,384 Isopropyl citrates ) 100 mg/kg individually or in combination,Monoglyceride citrate ),3.6 Anti-foaming agents (for oils and fats for deepfrying),900a Polydimethylsiloxane 10 mg/kg,CODEX STAN 19 Page 3 of 6,4. CONTAMINANTS,4.1 Heavy metals,The products covered by the provisions of this Standard shall comply with maximum limits being established,by the Codex Alimentarius Commission but in the meantime the following limits will apply:,Maximum permissible concentration,Lead (Pb) 0.1 mg/kg,Arsenic (As) 0.1 mg/kg,4.2 Pesticide residues,The products covered by the provisions of this Standard shall comply with those maximum residue limits,established by the Codex Alimentarius Commission for these commodities.,5. HYGIENE,5.1 It is recommended that the products covered by the provisions of this Standard be prepared and,handled in accordance with the appropriate sections of the Recommended International Code of Practice -,General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as,Codes of Hygienic Practice and Codes of Practice.,5.2 The products should comply with any microbiological criteria established in accordance with the,Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).,6. LABELLING,The product shall be labelled in accordance with the Codex General Standard for the L……
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