Commonwealth legislation

Australia New Zealand Food Standards Code - Standard 2.4.1 - Edible Oils

RepealedCTH

This Act has been repealed and is no longer in force. It is retained for historical reference.

Jurisdiction

Commonwealth

Collection

legislative instrument

Plain English Summary

2/10 complexity

What this does: This standard sets the rules for cooking oils and edible fats sold in Australia and New Zealand.

Who it affects: Food manufacturers, importers, and retailers selling edible oils.

Key requirements:

Definition: "Edible oils" covers any fats from plants or animals (including fish and seafood) containing triglycerides or diglycerides.
Composition: Oils can contain minor natural components like free fatty acids, waxes, gums, and phosphatides without needing special labelling.
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).

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Current sections

Direct links to the current provisions in Australia New Zealand Food Standards Code - Standard 2.4.1 - Edible Oils.

Australia New Zealand Food Standards Code - Standard 2.4.1 - Edible Oils

Standard 2.4.1

Edible Oils

Purpose

This Standard contains specific labelling and composition requirements for edible oils.

Table of Provisions

1 Interpretation

2 Composition

3 Process declaration

Clauses

1 Interpretation

In this Code –

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.

2 Composition

Edible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipids including naturally occurring gums, waxes and phosphatides.

3 Process declaration

Where 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.

Note: Editorial note:

Note: An example of a process that alters the fatty acid composition of fatty acids in edible oil is the process of hydrogenation.

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Source text

Sourced from the Federal Register of Legislation (legislation.gov.au), CC BY 4.0.

1 Australia New Zealand Food Standards Code - Standard 2.4.1 - Edible Oils

Standard 2.4.1

Edible Oils

Purpose

This Standard contains specific labelling and composition requirements for edible oils.

Table of Provisions

1 Interpretation

2 Composition

3 Process declaration

Clauses

1 Interpretation

In this Code –

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.

2 Composition

Edible oils may contain incidental amounts of free fatty acids, unsaponifiable constituents and other lipids including naturally occurring gums, waxes and phosphatides.

3 Process declaration

Note: Editorial note:

Note: An example of a process that alters the fatty acid composition of fatty acids in edible oil is the process of hydrogenation.

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