Abstract
Fats and oils are omnipresent in several dishes around the world despite the variability of use and culinary arts, which place them among staple foods in many countries. Edible oils have different origins, forms, aspects and flavors. A multitude of technical processes exists for the extraction of oils of the same origin, making possible the elaboration of final products that differ on physic-chemical proprieties and nutritional values, hence, grading oils accordingly seems to be primordial. Although categorization gives consumer more freedom of choice in selecting their wanted product, it also makes them confused and the question is how to guide the consumer. Cooking oil is a strategic product that forces governments to take regulatory measures with respect to controlling the marketing of edible oils. The key word is standardization. It is the aim of standardization of edible oils to define grades for the final products, specify purity and quality parameters, establish requirements for labeling, and list adequate methods of analysis. International policies in the edible oil sector have evolved, and the levels of standardization at the international level are found. Codex Alimentarius standards are voluntary but serve as a reference in the settlement of international trade disputes. In Europe and USA, the regulation on the marketing and analysis of oils is harmonized. Apart from the aforementioned levels, the national regulations have certain texts specific to them.
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Notes
- 1.
Average daily intake of fat is herein considered as an approximation, based on the food availability of aggregated items (animal or vegetable origin), expressed in Kcal/capita/day and complying to the “food availability” definition provided in http://www.fao.org/faostat/en/#definitions.
- 2.
As explained later on in this chapter, issues regarding analytical methodologies (e.g. detection levels and standardization) may impair the practical use of such allegations in labels.
- 3.
Dry steam is a designation for steam with virtually no water phase, and with a higher enthalpy hence ensuring a better heating.
- 4.
Protected geographical indication.
- 5.
Protected designation of origin.
Abbreviations
- 2- or 3-MCPD ester:
-
2- or 3-monochloropropane-1,2-diol
- ARSO:
-
African Organization for Standardization
- CAC:
-
Codex Alimentarius Commission
- CCFO:
-
Codex Committee on Fats and Oils
- COI:
-
International Olive Oil Council
- EC:
-
European Commission
- EFSA:
-
European Food Safety Authority
- EU:
-
European Union
- EVOO:
-
Extra virgin olive oil
- FAO:
-
Food and Agriculture Organization of the United Nations
- FDA:
-
US Food and Drug Administration
- FFA:
-
Free fatty acid
- ISO:
-
International Organization for Standardization
- i-TFA:
-
Trans-fat of industrial origin
- MOAH:
-
Mineral oil aromatic hydrocarbons
- MOSH:
-
Mineral oils saturated hydrocarbons
- MUFA:
-
Monounsaturated fatty acid
- OO:
-
Olive oil
- PDO:
-
Protected designation of origin
- PGI:
-
Protected geographical indication
- PUFA:
-
Polyunsaturated fatty acid
- ROO:
-
Refined olive oil
- SFA:
-
Saturated fatty acid
- TFA:
-
Trans-fatty acid or trans-fat
- UN:
-
United Nations
- VOO:
-
Virgin olive oil
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Issaoui, M., Delgado, A.M. (2019). Grading, Labeling and Standardization of Edible Oils. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_2
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