FEDERAL LAW OF THE RUSSIAN FEDERATION

of June 24, 2008 No. 90-FZ

The technical regulation on fat-and-oil products

Accepted by the State Duma on June 11, 2008

Approved by the Federation Council on June 18, 2008

Chapter 1. General provisions

Article 1. Scope of this Federal Law

1. Objects of technical regulation of this Federal Law are:

1) the fat-and-oil products released in the territory of the Russian Federation;

2) production processes, storages and the transportations of fat-and-oil products connected with requirements to it.

2. For the purpose of protection of life or health of citizens and the prevention of the actions misleading acquirers, this Federal Law establishes:

1) safety requirements to objects of technical regulation;

2) rules of identification of objects of technical regulation for the purposes of application of this Federal Law;

3) rules and forms of assessment of conformity of objects of technical regulation to requirements of this Federal Law, deadlines of assessment of conformity of fat-and-oil products;

4) requirements to packaging and marking of fat-and-oil products.

Article 2. The fat-and-oil products which are object of technical regulation of this Federal Law

Object of technical regulation of this Federal Law are the following fat-and-oil products:

1) food fat-and-oil products:

a) vegetable oils;

b) margarine;

c) spreads vegetable and creamy and vegetable and fatty;

d) mixes melted vegetable and creamy and vegetable and fatty;

e) fats of special purpose, including fats culinary, confectionery, baking and substitutes of milk fat;

e) cocoa butter equivalents;

g) improvers of cocoa butter of SOS type;

h) ROR-type cocoa butter substitutes;

i) the cocoa butter substitutes which are not tempered not lauric type;

j) the cocoa butter substitutes which are not tempered lauric type;

k) sauces on the basis of vegetable oils;

l) mayonnaise;

m) sauces mayonnaise;

o) creams on vegetable oils;

2) non-food fat-and-oil products:

a) glycerin natural;

b) laundry soap.

Article 3. The basic concepts used in this Federal Law and identification signs of objects of technical regulation

1. Fat-and-oil products - vegetable oils and products made on the basis of vegetable or vegetable and animal oils and fats (including fats of fishes and marine mammals), with addition or without addition of water, nutritional supplements and other ingredients.

2. Food fat-and-oil products - the fat-and-oil products intended for consumption or application in different industries of the food industry.

3. Determinations of food fat-and-oil products:

1) vegetable oil - the mix of triglycerides of fatty acids and the substances accompanying them extracted from seeds of sunflower, corn, colza, flax and other plants, fruits of palm trees, olive and other plants, other oil-containing parts of vegetable oil-bearing crops, containing at least 99 percent of fat;

2) the vegetable oil which is not refined - the vegetable oil purified of small and large suspension;

3) the vegetable oil frozen - the vegetable oil purified of suspension and subjected to process of low-temperature removal of wax substances;

4) the vegetable oil refined - the vegetable oil which underwent cleaning on complete or partial cycle of stages of purification;

5) vegetable oil the refined deodorized - the vegetable oil refined, which underwent deodorization process;

6) vegetable oil - mix - mix of vegetable oils in different ratios;

7) the vegetable oil flavored - vegetable oil with addition of vkusoaromatichesky additives;

8) vegetable oil with vegetable additives - vegetable oil with addition of natural plant extracts, oil extracts;

9) margarine - the emulsion fatty product with mass fraction of fat at least 20 percent consisting of the natural and (or) modified vegetable oils with (or without) animal fats, with (or without) fats of fishes and marine mammals, waters with addition or without addition of milk and (or) products of its conversion, nutritional supplements and other ingredients;

10) firm margarine - the margarine having plastic dense consistence and keeping the form at temperature * degree Celsius;

11) soft margarine - the margarine having plastic soft consistence at temperature * degree Celsius, containing no more than 8 percent of mass fraction of trans-isomers of oleic acid in the fat emitted from product (in terms of метилэлаидат);

12) liquid margarine - the margarine having liquid consistence and keeping properties of homogeneous emulsion at temperatures provided for liquid margarine of specific appointment;

13) spread - the emulsion fatty product with mass fraction of general fat at least 39 percent having plastic consistence with temperature of melting of fatty phase is not above 36 degrees Celsius, made of milk fat, and (or) cream, and (or) butter and the natural and (or) modified vegetable oils or only of the natural and (or) modified vegetable oils with addition or without addition of nutritional supplements and other ingredients, containing no more than 8 percent of mass fraction of trans-isomers of oleic acid in the fat emitted from product (in terms of метилэлаидат);

14) spread vegetable and creamy - spread with mass fraction of milk fat as a part of fatty phase from 15 to 50 percent;

15) spread vegetable and fatty - spread which fatty phase consists of the natural and (or) modified vegetable oils with addition or without addition of milk fat (no more than 15 percent);

16) mixes melted - products with mass fraction of fat at least 99 percent made by way of mixing of the heated to temperature of complete fusion of milk fat, and (or) cream, and (or) butter and natural and (or) modified vegetable oils or only from the natural and (or) modified vegetable oils or by application of other processing methods, the containing no more than 8 percent of mass fraction of trans-isomers of oleic acid in the fat emitted from product (in terms of метилэлайдат);

17) mixes melted vegetable and creamy - mixes melted with mass fraction of milk fat as a part of fatty phase from 15 to 50 percent;

18) mixes melted vegetable and fatty - mixes melted which fatty phase consists of the natural and (or) modified vegetable oils with addition or without addition of milk fat (no more than 15 percent);

19) fats of special purpose, including fats culinary, confectionery, baking and substitutes of milk fat, - products with mass fraction of fat at least 98 percent made for different industries from natural and (or) the modified vegetable oils with addition or without addition of animal fats and their mixes, with addition or without addition of nutritional supplements and other ingredients;

20) cocoa butter equivalents - products with mass fraction of fat at least 99 percent having compatibility with cocoa butter in any ratios, needing tempering, having the physical and chemical properties and composition of fatty acids, similar to cocoa butter, containing no more than 1 percent of mass fraction of lauric acid, at least 50 percent of mass fraction of 2-oleodinasyshchenny triglycerides, no more than 2 percent of mass fraction of trans-isomers of fatty acids made from natural and the fractioned oils of tropical origin and (or) the modified vegetable oils with addition or without addition of nutritional supplements and other ingredients;

21) improvers of cocoa butter of SOS type (SOS specifies availability in product of 2-oleodistearin) - products with mass fraction of fat at least 99 percent having high compatibility with cocoa butter in any ratios, needing tempering which main component is 2-oleodistearin (to 70 percent), the containing no more than 1 percent of mass fraction of lauric acid, no more than 2 percent of mass fraction of trans-isomers of fatty acids made from natural and the fractioned oils of tropical origin and (or) the modified vegetable oils with addition or without addition of nutritional supplements and other ingredients;

22) substitutes of cocoa butter of POP type (POP specifies availability in product of 2-oleodipalmitin) - products with mass fraction of fat at least 99 percent having partial compatibility with cocoa butter (at least 25 percent), needing tempering which main component is 2-oleodipalmitin (more than 50 percent), the containing no more than 1 percent of mass fraction of lauric acid, no more than 2 percent of mass fraction of trans-isomers of fatty acids made from natural and the fractioned oils of tropical origin and (or) the modified vegetable oils with addition or without addition of nutritional supplements and other ingredients;

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