ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of May 27, 2010 No. 434

About approval of Requirements "Edible oils"

List of amending documents

According to provisions of the Law No. 420-XVI of December 22, 2006 on technical regulation (The official monitor of the Republic of Moldova, 2007, No. 36-38, of the Art. 141), with subsequent changes and amendments, the Law No. 78-XV of March 18, 2004 on foodstuff (The official monitor of the Republic of Moldova, 2004, No. 83-87, of the Art. 431) and the Law No. 10-XVI of February 3, 2009 on the state supervision of public health (The official monitor of the Republic of Moldova, 2009, No. 67, the Art. 183) DECIDES: the Government

1. Approve Requirements "Edible oils" it (is applied).

2. From coming into force of these Requirements "Edible oils" from the List of products which are subject to obligatory certification of conformity in the regulated area, approved by the Order of the Government No. 1469 of December 30, 2004. (2005, No. 1-4, of the Art. 14), with subsequent changes and amendments, tariff line items with sequence numbers 14, of 15, 16 and 17 to exclude the official monitor of the Republic of Moldova.

3. This Resolution becomes effective in 7 months after publication in the Official monitor of the Republic of Moldova, except for Item 18, which becomes effective in 24 months.

4. To impose control over the implementation of this Resolution on the National agency on safety of foodstuff.

Prime Minister

Vladimir Filat

Countersign: Deputy Prime Minister, Minister of Economic Affairs

Valeriou Lazare

Minister of Agriculture and food industry

Valeriu Kosarchuk

Minister of Health

Vladimir Hotinyanu

No. 434 is approved by the Order of the Government of the Republic of Moldova of May 27, 2010

Requirements "Edible oils"

Requirements "Edible oils" creates necessary base for application of Regulations (SE) No. 1989/2003 of the Commission of November 6, 2003 about change of Regulations (CEE) No. 2568/91 regarding characteristics of olive oils and other oils from cake of olives, and also the corresponding methods of the analysis published in the Official magazine of the European Union (JO) No. L 295 of November 13, 2003, the Regulations (SE) No. 1234/2007 of the Consultation of October 22, 2007 about establishment of the general organization of the agricultural markets and specific instructions of rather some agricultural products (Single regulations of OSR) published in the Official magazine of the European Union (JO) No. L 299 of November 16, 2007, regulating documents of the Commission Codex Alimentarius: CODEX STAN 210 (added in 2003, 2005 and 2009) which includes regulations for the named vegetable oils, CODEX STAN 19-1981 (reviewed 2-1999, added in 2009) concerning code regulations for food fats and oils for which there are no separate standards, CODEX STAN 33-1981 (reviewed 2-2003, added in 2009) concerning code regulations for olive oils and olive oils from residue of the first extraction", Article 118 and appendix No. XVI to Regulations (CE) No. 1234/2007 of Council of October 22, 2007 about establishment of the general organization of the agricultural markets and specific instructions of rather some agricultural products (Single regulations of OSR) published in the Official magazine of the European Union (JO) No. L 299 of November 16, 2007, the Regulations (CE) No. 1019/2002 of the Commission of June 13, 2002 about trade standards for the olive oil published in the Official magazine of the European Union (JO) L 155 of June 14, 2002.

I. Scope

1. Requirements "Edible oils" (further – Requirements) establish the minimum requirements to quality in case of realization of the edible vegetable oils specified according to goods items 1507, of 1508, of 1509, 1510 of 00, of 1511, of 1512, of 1513, of 1514, 1515 and 1804 00 000 Combined the commodity nomenclature approved by the Law No. 172 of July 25, 2014, both the domestic, and import production intended for consumption by the person.

2. These Requirements do not extend to the products made in individual farms for private consumption.

II. Terminology

3. In these Requirements oil appropriate the following names which shall be used in case of realization:

1) vegetable oil - the mixes of triglycerides of fatty acids and the accompanying substances (other fats like phosphatides, not saponifiable substances and other free fatty acids) received from oily vegetable raw materials;

2) oil of direct extraction - the virgin oil received without change of the nature of oil, only mechanical methods, for example extraction or pressing, with use of heat, not cleared or cleared by hydration, sedimentation, filtering and centrifuging;

3) oil of cold pressing - the oil received without change of the nature of oil only by mechanical methods, for example extraction or pressing without heating, not purified or purified by hydration, sedimentation, filtering and centrifuging;

4) oil extraction - the oil extracted from oily raw materials by means of the solvents (hexane, gasoline, etc.) permitted for application in these purposes according to the existing standard rates;

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

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

7) the oil hydrated - the oil received when processing vegetable oils by the hydrating reagents for the purpose of removal of phospholipids and other hydrophilic substances;

8) the oil neutralized - the oil in parts or in full cleared of free fatty acids;

9) the oil bleached - the oil in parts or in full cleared of dyes;

10) the oil deodorized - the vegetable oil purified of characteristic flying flavoring and odoriruyushchy substances;

11) oil the refined deodorized - the oil refined the deodorizations which underwent process;

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

13) the oil flavored - oil with addition of flavoring and aromatic substances;

14) oily raw materials - the seeds and fruits of oily plants used for industrial production of edible oils;

15) peanut butter - the oil received from peanut beans (seeds of Arachis hypogaea L.);

16) babassu oil - the oil received from core of fruit of some types of palm tree (Orbignya spp);

17) oil coconut - the oil received from pulp of coconuts (Cocos nucifera L.);

18) oil cotton - the oil received from seeds of the different cultivated types of cotton (Gossypium spp);

19) grapes seeds oil - the oil received from grapes seeds (Vitis vinifera L.);

20) corn oil - the oil received from corn germs (embryos Zea L.);

21) oil mustard - the oil received from seeds of mustard white (Sinapis alba L. or Brassica hirta Moench), brown and yellow (Brassica juncea (L.) Czernajew and Cossen) and mustard black (Brassica nigra (L.) Koch);

22) olive oil - the oil received from fruits of olive tree (Olea europea L.);

22. 1) oil olive virgin - the oil received from olive fruits only mechanically or other physical procedures in conditions which do not lead to oil spoil at the same time fruits are not exposed to any processing, except washing, decantation, centrifuging and filtering, except for the oils received with use of chemical or biochemical solvents or processes of transesterification and is subdivided on:

a) oil olive extra virgin - oil olive virgin which acidity expressed in content of oleic acid makes 0,8 of on 100 g its other characteristics correspond to the characteristics established for this category;

b) oil olive virgin - oil olive virgin which acidity expressed in content of oleic acid makes 2 g on 100 g its other characteristics correspond to the characteristics established for this category;

c) lamp olive oil - oil olive virgin which acidity expressed in content of oleic acid makes more than 2 g on 100 g and/or its characteristics correspond to the characteristics established for this category. It is applied only in the industrial purposes;

22. 2) oil from cake of olives not refined - the oil received from cake of olives by processing by the solvent or other physical processes, except for the oils received through transesterification processes. Characteristics correspond to the characteristics established for this category;

23) oil from walnut kernels - the oil received from kernels of walnuts (Juglans regia L.);

24) oil sea-buckthorn - the oil received from sea-buckthorn fruits (Hippophae rhamnoides L.) also use only in mix;

25) oil sea-buckthorn blended - the oil received by mixing sea-buckthorn oil and oil sunflower refined;

26) palm-oil - the oil received from pulp of fruits of palm tree (Elaeis guineensis);

27) cocoa butter - the oil received from beans of cocoa (Theobroma cacao);

28) oil palm - the oil received from kernels of fruits of palm tree (Elaeis guineensis);

29) oil rape - the oil received from seeds of Brassica napus L., Brassica campestris L., Brassica juncea L. and Brassica tournefortii Gouan species;

30) oil rape with low content of erucic acid - the oil received from seeds of Brassica napus L., Brassica campestris L., Brassica juncea L. with low content of erucic acid (no more than 5% of general content of fatty acids);

31) oil tomato - the oil received from seeds of tomatoes (Lycopersicum esculentum Mill.);

32) oil safflower - the oil received from safflower seeds (seeds of Carthamus tinctorious L.);

33) oil safflower with high content olein кислотымасло, Carthamus tinctorious L received from oilseeds of versions. with the high content of oleic acid (at least 70% of general content of fatty acids);

34) oil sesame - the oil received from sesame seeds (seeds of Sesamum indicum L.);

35) oil soy - the oil received from soy beans (Glycine max seeds (L.) Merr.);

36) sunflower oil - the oil received from sunflower seeds (seeds of Helianthus annuus L.);

37) sunflower oil with high content olein кислотымасло, received from all kinds of seeds of sunflower (seeds of Helianthus annuus L.) with the high content of oleic acid (at least 75% of general content of fatty acids);

38) sunflower oil with average content olein кислотымасло, received from all kinds of seeds of sunflower (seeds of Helianthus annuus L.) with the average content of oleic acid (from % 43,1 to 71,8 of % of general content of fatty acids);

39) oil from fruit stones (apricot, cherry, peach, plum) - the oil received from kernels of fruit stones (Prunus armeniaca L., Prunus cerasus L., Prunus persica L., Prunus domestica L.);

40) oil almond - the oil received from almonds nuts (Amygdalus communis L.);

41) oil rice - the oil received from bran of rice (Oryza sativa L);

42) oil pumpkin – the oil received from pumpkin seeds (Cucurbita maxima Duch, Cucurbita moschata L.);

43) the oil rich with fatty acids omega-3 – the oil containing at least 0,6 of of linolenic acid on 100 g of product;

44) oil with the balanced content of the polyunsaturated fatty acids (PFA) – oil in which the omega-6/omega-3 constitutes ratio (1-13):1 and is provided with content in it linoleic and linolenic acids.

4. Within these Requirements the used terms mean the following:

1) purification - process of purification of vegetable oils of the impurity accompanying them;

2) deodorization - process of removal odoriruyushchy and volatiles in case of high temperatures;

3) bleaching - process of purification of vegetable oils of dyes by means of natural adsorbents (bentonites, etc.);

4) relative density - the weight relation oil at this temperature to the mass of the same amount of water at temperature of 20 °C;

5) index of refraction in case of 40 °C - refraction of monochromatic light of sodium when passing through oil at temperature of 40 °C;

6) saponification number - quantity of hydroxide of potassium in mg, necessary for saponification, according to transformation into soap, 1 g oil;

7) iodic number - degree of unsaturation of oils which is expressed in grams of the iodine absorbed by 100 g of product;

8) peroxide number - the quality characteristic of oils representing content of peroxide of hydrogen and other oxidizing substances in certain quantity oil which oxidizes iodide potassium, exempting iodine. It is expressed in миллимолях active oxygen on 1 kg of product;

9) acid number - the physical quantity equal to the mass of the hydroxide of potassium (mg) necessary for neutralization of the free fatty acids containing in 1 g of oil. The GAME/g is expressed in mg;

10) not saponifiable substances - organic substances of oils which do not react with alkalis with formation of soap;

11) color number - the characteristic of quality of oils which is determined by comparison with color scale of reference solutions of iodine;

12) zhirnokislotny structure - percent of fatty acids with length of chain from 6 carbon atoms (C 6) to 24 carbon atoms (C 24);

12-1) fatty acid omega-6 – linolic acid, symbol - C18:2;

12-2) fatty acid omega-3 – linolenic acid, symbol - C18:3;

13) not fatty impurity - impurity of vegetable oils, insoluble in petroleum ether;

14) soap - the characteristic of quality of oils showing content of the soap dissolved in the oils refined by alkali.

III. Main requirements

5. Oils shall be made, packed, labeled, marked, placed in the market and are realized according to the Law No. 78-XV of March 18, 2004 on foodstuff, the Law No. 10-XVI of February 3, 2009 on the state supervision of public health, the Law No. 105-XV of March 13, 2003 on consumer protection, the Law No. 279/2017 on informing consumers concerning foodstuff.

6. Producers of oils shall provide preserving the records allowing to trace and identify the used raw materials, methods and conditions of production, suppliers of raw materials, producers, batches and types of products within 3 years and, if necessary, to produce documentary evidences of observance of the quality requirements and food safety stated in these Requirements.

7. Quality and food safety assume ensuring compliance and compliance to the ordered requirements, food hygiene throughout all production process - from raw materials to the consumer.

8. The origin, quality and safety of raw materials and the used materials are confirmed by the accompanying documentation.

9. In case of placement in the market of oil shall be followed by the declaration of conformity provided in the Section V of these Requirements and are subject to sanitary authorization according to the Law No. 10-XVI of February 3, 2009 on the state supervision of public health.

IV. Minimum requirements to quality

10. The oils falling under action of these Requirements depending on consistence classify as follows:

1) liquid: sunflower, olive, soy, rape (oil channels), peanut, corn, cotton, from grapes seeds, mustard, safflower, sesame, almond, apricot, cherry, peach, plum, from walnut kernels, sea-buckthorn blended, tomato, rice, pumpkin, oils-mixes and oils with the balanced content of polyunsaturated fatty acids;

2) firm: cocoa, coconut, palm, palm, babassu.

11. Oils, depending on the applied raw materials, classify as follows:

1) oils individual, received from one type of raw materials;

2) oils - the mixes received by mixing of oils from different types of raw materials (two or more).

12. Oils, depending on composition of fatty acids, classify on the following groups:

1) olein (sunflower with the high content of oleic acid; sunflower with the average content of oleic acid; olive, peanut, peach, plum, apricot, almond, safflower with the high content of oleic acid, rice);

2) linoleic and olein (sesame, cherry, pumpkin);

3) linoleic (corn, sunflower, from grapes seeds, safflower, tomato);

4) linolenic (rape, mustard, soy);

5) palmitic (cotton, cocoa, palm);

6) lauric (coconut, palm);

7) linoleic and linolenic with the balanced content of polyunsaturated fatty acids (sunflower and rape; sunflower рапсово - soy; sunflower рапсово - grape; corn and rape; rapsovo-corn; corn рапсово - grape; soy and rape).

13. Oils classify depending on:

1) cleaning process:

a) refined;

b) not refined;

2) extraction method:

a) press;

b) extraction;

c) cake oils, press with the subsequent extraction.

Types and methods of receipt of oils are provided in appendix No. 1 to these Requirements.

14. Identification of oils is performed according to organoleptic, physical and chemical characteristics and zhirnokislotny structure.

15. Organoleptic characteristics of oils shall conform to the requirements given in appendix No. 2 to these Requirements.

16. Physical and chemical characteristics of oils shall conform to the requirements given in appendix No. 3 to these Requirements.

17. The Zhirnokislotny composition of oils shall conform to the requirements given in appendix No. 4 to these Requirements.

18. The maximum residual number of solvents for extraction oils:

propane, butane, acetone - mg/kg 0,1;

pentane, cyclohexane, petroleum ether, heptane - 1 mg/kg;

1,1,2 - trichloroethylene - 2 mg/kg.

19. Production of oils with use of nutritional supplements is allowed based on observance of the requirements established in the Sanitary standards and rules on nutritional supplements approved by the order of the chief state physician of the Republic of Moldova No. 06.10.3.46 of December 17, 2001. (Official monitor of the Republic of Moldova, 2002, No. 50-52, of the Art. 123).

Use of nutritional supplements in oils of direct extraction and cold pressing is not allowed.

20. The oils delivered for realization pack into container from the materials permitted for contact with foodstuff according to the existing regulations.

21. Nominal reservoir of consumer pack for implementable packaged liquid oils and for packaged solid oils, depending on weight, shall correspond to provisions of the General regulations of legislative metrology on establishment of rules concerning nominal quantities of the packed-up products approved by the Order of the Government No. 907 of November 4, 2014.

22. The name under which oil is on sale shall reflect correctly its nature and contain, at least, the following information:

1) name of raw materials;

2) method of receipt of oil.

23. For oil pumpkin and sea-buckthorn blended on the label in addition the mass fraction of carotinoids shall be specified.

23-1. For oils with the balanced content of polyunsaturated fatty acids on the label "rich with fatty acids the omega-3" and content of fatty acids omega-3 and omega-6 in addition is specified 100 g of oil.

24. Drawing on the label of designations is not allowed: "double purification", "without cholesterol" and other similar designations which can mislead the consumer.

25. When labeling oils assignment or attributing of medicinal, preventive properties or properties by it on treatment of diseases is not allowed.

25.1. The specifying "first cold pressing" can appear only for olive virgin or extra virgin oil, received at temperature less than 27 °C as a result of the first mechanical extraction of olive paste through traditional system of production by means of hydraulic press.

25.2. The specifying "cold extraction" can appear only for olive virgin or extra virgin oil, received at temperature less than 27 °C through the procedure of percolation or centrifuging of olive paste.

25.3. Instruction of acidity or maximum acidity can appear only in case it is followed by specifying of value of peroxide, content of wax and ultra-violet absorption.

25.4. In case mix of olive oil with other vegetable oils is specified on labels in other place, except the list of ingredients, with use of words, pictures and drawings, this mix shall have the following commercial description: "Mix of vegetable oils (or exact naming of vegetable oils) and olive oil" right after which specifying of share of olive oil in mix follows.

25.5. Availability of olive oil on the label of mix can be allocated by means of images or graphical according to Item 254) only if the share of olive oil exceeds 50% of this mix.

25.6. When labeling olive oils specifying of the organoleptic indicators relating to taste and/or smell can appear only for the olive oils extra virgin and virgin.

26. Liquid oils store in the net, not infected, well ventilated rooms protected from sunshine and frosts. Recommended storage conditions: relative humidity of air - no more than 75%, temperature - from 2 ° to 25 °C; for oil sea-buckthorn blended - temperature from 0 ° to 15 °C.

Storage of solid oils shall be made in conditions and in case of the temperature conditions specified in accompanying documents of the oils ensuring safety of quality throughout all term of the guaranteed storage.

27. Transportation and storage of oils together with non-food products or products with specific smell is not allowed.

28. Information on expiration date is specified the producer according to the Law No. 279/2017 on informing consumers concerning foodstuff.

29. The oils intended for realization shall be warehoused and be stored with observance of the requirements provided in Item 26 of these Requirements.

Realization of oils out of outlets is not allowed.

V.

Voided according to the Order of the Government of the Republic of Moldova of 30.12.2016 No. 1456

 

Appendix №1

to Requirements "Edible oils"

Types and methods of obtaining and use of oils 

№ payment order	Type	Obtaining methods	Uses of oils
1.	Sunflower oil	Receive from the cleared sunflower seeds, pressing or extraction	It is used: a) the refined deodorized; b) the refined not deodorized (press); c) (press) hydrated the highest and first grades; d) (press) which is not refined the highest and first grades
2.	Oil soy	Receive from soy beans pressing or extraction	It is used: a) the refined deodorized; b) refined unbleached (press); c) (press) hydrated the first grade
3.	Oil rape	Receive from colza seeds pressing or extraction	The refined deodorized is used
4.	Corn oil	Receive from corn germs pressing or extraction	The refined deodorized is used
5.	Oil mustard	Receive from mustard seeds pressing or extraction	It is used: a) the refined deodorized; b) the refined not deodorized unbleached (press); c) (press) hydrated the highest and first grades; d) (press) which is not refined the highest and first grades
6.	Peanut butter	Receive from peanut beans pressing or extraction	The refined deodorized is used
7.	Oil from walnut kernels	Receive from walnut kernels pressing	Not refined is used
8.	Grapes seeds oil	Receive from grapes seeds pressing	It is used: a) refined; b) not refined.
9.	Oil tomato	Receive from seeds of tomatoes pressing		Refined is used
10.	Oil from fruit stones (apricot, cherry, peach, plum)	Receive from kernels of the dried-up stones pressing or extraction		Refined is used
11.	Oil almond	Receive from almonds nuts pressing or extraction		Refined is used
12.	Oil cotton	Receive from cotton seeds pressing or extraction		It is used: a) the refined deodorized; b) refined not deodorized the highest and first grade (press
13.	Oil safflower	Receive from safflower seeds pressing
14.	Oil sesame	Receive from sesame seeds pressing		It is used: a) refined; b) not refined the first and second grades
15.	Babassu oil	Receive from core of fruit of some types of palm tree pressing or extraction
16.	Cocoa butter	Receive from cocoa beans pressing
17.	Oil coconut	Receive from pulp of coconuts pressing or extraction		The refined deodorized is used
18.	Palm-oil	Receive from pulp of fruits of oily palm tree pressing		It is used: a) the refined bleached; b) not refined
19.	Oil palm	Receive from kernels of fruits of palm tree pressing or extraction		Refined is used
20.	Oil rice	Receive from rice bran pressing
21.	Oil-mix	Receive mixing of the corresponding not refined and/or refined oils		It is used: a) refined; b) not refined
22.	Oil pumpkin	Receive from pumpkin seeds pressing		It is used: not refined

Olive oils

№ payment order	Type	Obtaining methods
1.	Olive oil "extra viggin"	The olive oil "virgin" which free acidity, in terms of content of oleic acid, makes maximum of 0,8 of on 100 g and its other characteristics correspond to the characteristics established for this category
2.	Olive oil "virgin"	The olive oil "virgin" which free acidity, in terms of content of oleic acid, makes at most 2 g on 100 g and its other characteristics correspond to the characteristics established for this category
3.	Olive oil "virgin" ordinary	The olive oil "virgin" which free acidity, in terms of content of oleic acid, makes maximum of 3,3 of on 100 g and its other characteristics correspond to the characteristics established for this category
4.	The olive oil refined	The olive oil received by refinement oil of olive "virgin" which free acidity in terms of content of oleic acid, makes maximum of 0,3 of on 100 g and which characteristics correspond to the characteristics established for this category
5.	Olive oil – consisting from oil olive refined and oil of olive "virgin"	The olive oil received by mixing oil olive refined and oil of olive "virgin" which free acidity, in terms of content of oleic acid, makes at most 1 g on 100 g and which characteristics correspond to the characteristics established for this category
6.	Oil from cake of olives refined	The oil received by purification oil not refined from cake of olives which free acidity, in terms of content of oleic acid, makes maximum of 0,3 of on 100 g and which characteristics correspond to the characteristics established for this category
7.	Oil from cake of olives	The oil received by mixing oil refined from cake of olives and oil of olive "virgin" which free acidity, in terms of content of oleic acid, makes at most 1 g on 100 g and which characteristics correspond to the characteristics established for this category

Appendix № 2

to Requirements "Edible oils

Organoleptic indicators of oils from one or several types of raw materials

№	Name oil	Characteristic
		appearance and consistence	color	taste and smell
Vegetable oils liquid
1.	Sunflower oil	Transparent without deposit - for the refined and hydrated oil. The grid * over deposit – for not refined oil is allowed	-	Inherent to the corresponding type of oil, without foreign smell, smack and bitterness. For oil of the refined deodorized – taste of the depersonalized oil, flavourless
2.	Oil soy	Transparent	-	Inherent to the corresponding type of oil, without foreign smell and smack. For oil of the refined deodorized – taste depersonalized oil, flavourless.
3.	Oil rape	Transparent	-	Inherent to the deodorized oil, without foreign smell and smack
4.	Corn oil	Transparent without deposit	-	Taste of the depersonalized oil, flavourless
5.	Peanut butter	Transparent	Light yellow with greenish shade	Taste of the depersonalized oil, flavourless
6.	The olive oil refined	Transparent	Light yellow	Specific, characteristic of olives
7.	Olive oil	Transparent	Light, from yellow to green	Specific, characteristic of olives
8.	Oil from cake of olives refined	Transparent	Light, from yellow to brown	Specific, characteristic of olives
9.	Oil from cake of olives	Transparent	Light, from yellow to green	Specific, characteristic of olives

10.	Oil from walnut kernels	Transparent, is allowed insignificant deposit. Opacification over deposit is allowed	-	Inherent to fried nuts, without foreign smell and smack. Easy specific bitterness is allowed
11.	Grapes seeds oil	Transparent. Easy opacification for not refined oil is allowed	-	Inherent to the corresponding type of oil, without foreign smell, smack and bitterness
12.	Oil mustard	Transparent without deposit	Light yellow, is allowed greenish shade	Inherent to the corresponding type of oil, without foreign smell, smack and bitterness. For the oil refined deodorized – taste of the depersonalized oil flavourless
13.	Oil sesame	Transparent. For not refined oil – transparent over sediment	-	Inherent to oil, without foreign smell, taste and without bitterness
14.	Oil from fruit stones (apricot, cherry, peach, plum) and almond	Transparent	From light yellow to light brown	Slight smell and taste of almonds
15.	Oil tomato	Transparent	-	Inherent to oil, without foreign smell, taste and without bitterness. Weak peppery smack is allowed
16.	Oil cotton	Transparent	-	Inherent to the corresponding type of oil, without foreign smell, smack. For oil of the refined deodorized – taste of the depersonalized oil, flavourless
17.	Oil safflower	Transparent	-	Taste inherent to oil, flavourless
18.	The oil flavored	Transparent	-	Inherent to oil with additives, without foreign taste and smell
19.	Oil rice	Transparent	-	Inherent to the corresponding type of oil, without foreign smell and smack
19-1.	Oil pumpkin	Transparent at temperature of 60 °C, without opacification and deposit	Light yellow to reddish-yellow	Inherent to the corresponding type of oil, without foreign smell, smack and bitterness

Vegetable oils firm
20.	Babassu oil	Consistence firm at temperature below 23 °C	-	Inherent to oil,  flavourless
21.	Cocoa butter	The consistence is firm, fragile at temperature of 16-18 °C, liquid, at temperature of 40 °C	-	Inherent to cocoa beans, without foreign taste and smell
22.	Oil coconut	Consistence soft at temperature of 15-20 °C, liquid at temperature of 40 °C	White with yellowish shade	Inherent to oil, without foreign taste, smell and bitterness
23.	Palm-oil	Consistence firm at temperature below 30 °C	-	Specific for not refined oil; the depersonalized taste for refined
24.	Oil palm	Consistence firm	-	Specific nut taste
Oils-mixes
25.	The oil podsolnechno - soy refined, deodorized	Transparent, without deposit	Yellow, different shades	Flavourless, taste of the depersonalized oil
26.	Oil podsolnechno - soy	Easy opacification or grid * is allowed	Yellow, different shades	Inherent to sunflower oil, without foreign taste and smell
27.	Oil sea-buckthorn blended	Transparent. The insignificant deposit in case of storage is allowed	Yellow, different shades	Specific, inherent to raw materials
28.	Oils with the balanced content of polyunsaturated acid fats	Transparent, without deposit	Yellow, different shades	Pleasant. Taste of the depersonalized oil, without foreign smell and smack

* Grid - availability in transparent oil of separate most fine particles of wax-like substances, scarcely noticeable with the naked eye.

Appendix №. 3

to Requirements "Edible oils"

Physical and chemical indicators of oils from one or several types of raw materials

See. Physical and chemical indicators of oils from one or several types of raw materials (38Kb In original language)

Appendix №4

to Requirements "Edible oils"

Fat and acid structure for identification of vegetable oils from one type of raw materials, as a percentage *

See. Fat and acid structure for identification of vegetable oils from one type of raw materials, as a percentage * (20Kb In original language)

Appendix № 5

to Requirements "Edible oils"

Sample

Declaration of conformity

No. _____ from "___" ___________________

It is valid to "__" _________

_________________________________________________________________________

                (name of the producer, address, phone, fax)

on behalf of _________________________________________________________________

                               (position, surname, name of the head)

declares under the responsibility that product ________________________________

                                                                       (name, type, brand,

_____________________________________________________________________________________

product code, information on serial production or one batch of product)

__________________________________________________________________

(number and amount of batch, number of production, name and document number of the attendant product

(invoices, contract, quality certificate), name of the producer, country, etc.)

on which this declaration is constituted, health of the consumer does not endanger, does not influence

negatively on the environment also conforms to the following technical regulations or standards:

_______________________________________________________________________

_______________________________________________________________________

(designation of technical regulations or standards with indication of Items of these regulations,

establishing requirements to the corresponding products)

The declaration is constituted on the basis _______________________________________

________________________________________________________________________

(information on documents based on which the declaration of conformity was constituted)

Additional information _______________________________________________

Head of the organization

_______________________ _______________________

       (signature)                        (surname, name)

M.P.

 

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