The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991.

The Standard commences on 1 March 2016.

Dated 25 March 2015

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.

2.4.1—1 Name

This Standard is Australia New Zealand Food Standards Code – Standard 2.4.1 – Edible oils.

Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

2.4.1—2 Definitions

Note In this Code (see section 1.1.2—3):

edible oil means the triglycerides, diglycerides, or both the triglycerides and diglycerides of fatty acids of plant or animal origin, including aquatic plants and aquatic animals, with incidental amounts of free fatty acids, unsaponifiable constituents and other lipids including naturally occurring gums, waxes and phosphatides.

2.4.1—3 Requirement for food sold as edible oil

(1) A food that is sold as an edible oil must be edible oil.

(2) A representation that a food is a particular kind of edible oil is taken to be a representation that it is an edible oil.

2.4.1—4 Process declaration for edible oils

For the labelling provisions, if:

(a) a food is, or has as an ingredient, an edible oil; and

(b) the label lists the specific source name of the oil; and

(c) the oil has undergone a process that has altered its fatty acid composition;

the required process declaration is a statement that describes the nature of that process.

Note 1 An example of a process that alters the fatty acid composition of fatty acids in edible oil is the process of hydrogenation.

Note 2 The labelling provisions are set out in Standard 1.2.1.