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Vegetable oils and fats (02.1.2)

Edible fats and oils obtained from edible plant sources. Products may be from a single plant source or marketed and used as blended oils that are generally designated as edible, cooking, frying, table or salad oils.1 Virgin oils are obtained by mechanical means (e.g., pressing or expelling), with application of heat only so as not to alter the natural composition of the oil. Virgin oils are suitable for consumption in the natural state. Cold pressed oils are obtained by mechanical means without application of heat.2,3 Examples include: virgin olive oil, cottonseed oil, peanut oil, and vanaspati.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 02.1.2
INS No. Food Additive or Group Max Level Notes Defined In
472e Diacetyltartaric and fatty acid esters of glycerol 10,000 mg/kg 02.1.2
477 Propylene glycol esters of fatty acids 10,000 mg/kg 02.1.2
314 Guaiac resin 1,000 mg/kg 02.1.2
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg 02.1.2
384 Isopropyl citrates 200 mg/kg 02.1.2
484 Stearyl citrate GMP 02.1.2
900a Polydimethylsiloxane 10 mg/kg 02.1.2
ASCORBYL ESTERS 500 mg/kg 02.1.2
POLYSORBATES 5,000 mg/kg 02.1.2
310 Propyl gallate 200 mg/kg 02.1.2
321 Butylated hydroxytoluene (BHT) 200 mg/kg 02.1.2
320 Butylated hydroxyanisole (BHA) 200 mg/kg 02.1.2
319 Tertiary butylhydroquinone (TBHQ) 200 mg/kg 02.1.2
CAROTENOIDS 25 mg/kg 02.1.2
330 Citric acid GMP 02.1.2
THIODIPROPIONATES 200 mg/kg 02.1.2

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 472-476.
  2. Codex General Standard for Edible Fats and Oils Not Covered by Individual Standards (CODEX STAN 019-1981).
  3. Codex Standard for Olive Oil and Olive Pomace Oils (CODEX STAN 033-1981); and Codex Standard for Named Vegetable Oils (CODEX STAN 210-1999).

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