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EDIBLE FATS AND OILS

Paragraph I

General Provisions

ARTICLE 247.- Oils and fats are triglycerides of commercially pure fatty acids, obtained from healthy and clean raw materials, free of harmful products derived from cultivation, handling, or manufacturing processes.

ARTICLE 248.- The content of moisture and volatile matter must not exceed 0.2% in edible oils and no more than 0.5% in butters or fats. They must not contain more than 0.25% of free acidity, expressed as oleic acid, and no more than 50 ppm of soap. At the time of preparation, the maximum limit of peroxides will be 2.5 meq of peroxide oxygen/kg of fat and 10 meq of peroxide oxygen/kg of fat in its lifespan and stored as indicated on the labeling. They must not present altered organoleptic characteristics.

Exceptions to this provision, with respect to free acidity, are olive oil and cocoa butter, whose maximum acidity will be 2.0%, expressed as oleic acid. Lard and cattle fat will have a maximum acidity of 0.8%, expressed as oleic acid.

Also, extra virgin olive oil is excepted from this provision in reference to the peroxide value, whose maximum limit will be 20 meq. of O2/k of oil.[1] [2]

The content of trans fatty acids of industrial origin in foods must be less than or equal to 2% of the total fat content of the product.[3]

ARTICLE 249.- Fatty foods that are stale, chemically and/or microbiologically altered, that contain foreign matter, traces of plant or animal tissue, mineral oils, and additives not authorized by these regulations are not considered suitable for consumption.

Likewise, fatty foods containing halogenated solvents in maximum individual concentration greater than 0.1 mg/kg or total maximum concentration greater than 0.2 mg/kg are not considered suitable for human consumption.

In oils and fats, neither more than 2 ppb of benzopyrene, nor more than 5 ppb of the sum of the 8 volatile polycyclic aromatic hydrocarbons will be accepted. The related volatile polycyclic aromatic hydrocarbons are the following:

Benzo (a) pyrene

Benzo (e) pyrene

Benzo (a) anthracene

Benzo (b) fluoranthene

Benzo (k) fluoranthene

Dibenzo (a, h) anthracene

Benzo (g, h, i) perylene

Indene (1.2, 3 -0, d) pyrene[4]

ARTICLE 250.- The distribution and sale of edible oils, butters, and fats must be conducted in their original containers. Dividing them at the point of sale is prohibited.

For the purpose of labeling oils, butters, and fats as foods or food ingredients, the individualization of the fruit, seed, or animal specie such products and/or ingredients they come from will be mandatory. It must state whether the oils, butters, and fats were subject to a partial hydrogenation process and/or interesterification and/or fractionation, as applicable. In mixtures of oils, butters, and fats that are marketed as finished products, this condition must be declared in the list of ingredients as "vegetable oil blend," "mixture of oils, butters, or animal fat," or "oil, butter or animal fats combination," as appropriate, listing first the oil, butter, or fat in largest proportion. The corresponding nutritional table must be included on the label, according to the provisions of Article 115 and the last paragraph of Article 116 of these regulations.[5]

Paragraph II

Oils, Butters, and Fats of Vegetable Origin

ARTICLE 251.- Edible vegetable oils are obtained from the following fruits, their parts, or oleagineous seeds: cotton, safflower, sunflower or marigold, corn germ, peanut, olive, grape seed, rapeseed or canola, sesame, soy or soybean, Chilean hazelnut, rice, tomato seed, wheat germ, flaxseed, mosqueta, avocado, and others authorized by the Ministry of Health, which must be of fluid consistency at a temperature of 15 °C.[6] [7] [8] [9] [10] [11] [12]

ARTICLE 252.- Oils must not contain an erucic acid percentage higher than 5%.

ARTICLE 253.- Edible butters or fats from vegetable origin are fatty vegetable foods of solid or semisolid consistency at a temperature of 15 °C, obtained from the following fruit, their parts, or seeds: cocoa, coconut, coconut of Paraguay, babassu, palm, palm oil and others authorized by the Ministry of Health.

ARTICLE 254.- The physical and chemical constants of the vegetable oils and fats must correspond to those indicated in Table I. The fatty acid composition determined by gas-liquid chromatography, indicated in Table III, will be considered as reference.

Paragraph III:

Edible Oils, Butters, or Fats of Animal Origin

ARTICLE 255.- Edible oils of marine origin are those obtained from fish or marine mammals, of liquid consistency at 15 °C, which have not been subject to a hydrogenation process.

ARTICLE 256.- Edible animal butters or fats are extracted from the fatty tissues of pigs, sheep, cattle, and poultry, of solid or semisolid consistency. Maximum melting points will be:

. Butter or pig fat 40 °C

. Bovine fat 45 °C

. Sheep fat 48 °C

. Poultry fat 30 °C

ARTICLE 257.- The physical and chemical constants of the edible animal oils, butters, or fats must match those listed in Table II. The composition of fatty acids determined by gas-liquid chromatography, indicated in Tables III and IV, will be considered as reference.

Paragraph IV:

Other Edible Fatty Foods

ARTICLE 258.- Modified edible marine oils are fatty products of liquid consistency at a temperature of 15°C, obtained from pelagic species and subject to hydrogenation and fractionation processes.

ARTICLE 259.- Modified butters are the products obtained from vegetable or marine oils that have been subject to hydrogenation processes and eventually to transesterification, interesterification, and fractionation. Its maximum melting point will be 45°C. Higher melting points will be permitted in raw materials.

ARTICLE 260.- Emulsified butter is the emulsion obtained from butters or fats of animal, marine, and/or vegetable origin with water. The water content must be stated.

ARTICLE 261.- Combined oil is the product obtained from the mixing of marine oils of with vegetable oils. The maximum marine oil percentage permitted to add into the mix will be 50%.

ARTICLE 262.- Margarine is the product in form of emulsion, usually of the water/oil type, obtained from edible fats and oils. Margarines must comply with the following characteristics:

a) table margarine is that whose fat has a maximum melting point of 37 °C. Its water content is of 16% as maximum, and its fat content is of 80% as minimum;

Similarly, table margarines are considered those which have a fat content lower than 80% and water content higher than 16%. These margarines must indicate their water content.[13]

b) pastry margarine is that whose fat has a maximum melting point of 45 °C. Its water content and its use will be indicated in the labeling.[14]

ARTICLE 263.- Margarines must comply with the following characteristics:

a) The fat acidity, expressed as oleic acid, will not exceed 0.25%;

b) Table margarines must contain 30,000 IU of vitamin A and 70 g of linoleic acid per kg of finished product.

ARTICLE 264.- Margarines must be stored refrigerated or, otherwise, kept in moisture-free places and protected from sunlight.

TABLE 1

PHYSICAL - CHEMICAL CONSTANTS OF VEGETABLE OILS AND FATS

|OIL OR BUTTER |P. Specific |Refractive Index |Iodine Value |Saponification value |Melting Point |

| | |(nD 40 °C) |(Wijs) |(mgKOH/g) |(°C) |

|COTTON |0.918-0.926 (20/20) |1.458-1.466 |99-119 |188-9198 |--- |

|BABSSU |0.914-0.917 (25/20) |1.448-1.451 |10-18 |245-256 |22-26 |

|COCOA |0.940-0.998 (40/20) |1.453-1.459 |32-42 |188-202 |30-35 |

|SAFFLOWER |0.922-0.927 (20/20) |1.467-1.470 |135-150 |186-198 |--- |

|COCONUT |0.908-0.921 (40/20) |1.448-1.450 |6-11 |248-265 |23-28 |

|COCO OF PARAGUAY |0.905-0.916 (40/20) |1.451-1.454 |26-32 |236-244 |18-26 |

|SUNFLOWER OR MARIGOLD |0.913-0.923 (20/20) |1.467-1.469 |120-140 |186-194 |--- |

|MAIZE GERM |0.917-0.925 (20/20) |1.465-1.468 |111-131 |187-198 |--- |

|PEANUT |0.914-0.917 (20/20) |1.460-1.465 |80-106 |187-196 |--- |

|OLIVE |0.909-0.916 (20/20) |1.463-1.471 |80-90 |184-196 |--- |

|GRAPE SEED |0.923-0.926 (20/20) |1.473-1.477 |115-140 |180-196 |--- |

|PALM |0.891-0.899 (50/20) |1.449-1.455 |44-55 |190-209 |27-43 |

|PALM KERNEL |0.899-0.914 (40/20) |1.448-1.452 |13-23 |230-254 |24-30 |

|RAPPI OR RAPESEED |0.910-0.920 (20/20) |1.465-1.469 |90-112 |170-190 |--- |

|SESAME |0.915-0.923 (20/20) |1.465-1.469 |104-120 |187-195 |--- |

|HAZELNUT |(*) |1.468-1.470 |80-90 |184-188 |--- |

|RICE |0.920-0.927 (20/20) |1.465-1.468 |92-110 |183-194 |--- |

|TOMATO SEED |0.915-0.920 (20/20) |1.466-1.468 |118-125 |183-198 |--- |

|FLAXSEED |0.926-0.934 (25/25) |1.480-1.483 |165-204 |188-196 |--- |

|MOSQUETA |0.922-0.928 (20/20) |1.478-1.481 |169-175 |189-193 |--- |

|SOY OR SOYA |0.919-0.925 (20/20) |1.466-1.470 |125-138 |186-195 |--- |

(*): No information is available

TABLE II

PHYSICAL-CHEMICAL CONSTANTS OF ANIMAL FATS AND BUTTERS

|FAT OR BUTTER |Refractive Index |Iodine Value |Saponification value |

| |(nD 40 °C) |(Wijs) |(mgKOH/g) |

|LARD |1.4583-1.4610 |48-53 |192-203 |

|BOVINE FAT (including edible tallow) |1.4510-1.4580 |40-48 |190-200 |

|SHEEP FAT |1.4500-1.4520 (60 °C) |45-47 |188-200 |

TABLE III

FATTY ACID COMPOSITION OF VEGETABLE OILS AND FATS (expressed in % of methyl esters)

|Fatty acids |cotton |babassu |cocoa |

|Common name |Systematic name |Nomenclature | | | |

| | | ................
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