CODEX STAN 19-1981 Standard for Edible Fats and Oils not Covered by Individual Standards
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.
