{"id":"F2008B00639","name":"Australia New Zealand Food Standards Code - Standard 2.4.1 - Edible Oils","slug":"australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"repealed","isInForce":false,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":71971,"registerId":"commonwealth-F2008B00639-current","compilationNumber":null,"startDate":"2026-04-02","status":"Repealed","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code - Standard 2.4.1 - Edible Oils","content":"Standard 2.4.1\n\nEdible Oils\n\nPurpose\n\nThis Standard contains specific labelling and composition requirements for edible oils.\n\nTable of Provisions\n\n1 Interpretation\n\n2 Composition\n\n3 Process declaration\n\nClauses\n\n1 Interpretation\n\nIn this Code –\n\n> 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.\n\n2 Composition\n\nEdible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipids including naturally occurring gums, waxes and phosphatides.\n\n3 Process declaration\n\nWhere 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.\n\n> Note: Editorial note:\n\n> Note: An example of a process that alters the fatty acid composition of fatty acids in edible oil is the process of hydrogenation.\n\n  \n\n{THIS PAGE INTENTIONALLY LEFT BLANK}","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"model":"kimi-k2.5","source":"moonshot-batch","completionTokens":1373},"content_quality":"ok","complexity_score":2,"scope_assessment":{"changed":false,"description":"The standard remains tightly focused on its stated purpose of specific labelling and composition requirements for edible oils. The three clauses cover definition, permitted composition, and process disclosure without expansion into unrelated regulatory areas."},"complexity_factors":["Only 1 defined term in the interpretation section","3 operative clauses with no sub-sections","No cross-references to other standards or external legislation","Single conditional trigger in clause 3 (use of specific source name)","No exceptions, exemptions, or nested legal tests"],"plain_english_summary":"**What this does:** This standard sets the rules for cooking oils and edible fats sold in Australia and New Zealand.\n\n**Who it affects:** Food manufacturers, importers, and retailers selling edible oils.\n\n**Key requirements:**\n- **Definition:** \"Edible oils\" covers any fats from plants or animals (including fish and seafood) containing triglycerides or diglycerides.\n- **Composition:** Oils can contain minor natural components like free fatty acids, waxes, gums, and phosphatides without needing special labelling.\n- **Process labelling:** If the label names the specific source (e.g., \"olive oil\" or \"canola oil\"), it must also disclose any process used to change the oil's fat composition—such as **hydrogenation** (a chemical process that hardens liquid oils)."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils","history":"/api/acts/australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-2-4-1-edible-oils/documents"}}