Regulation of Edible Oils and Fats.

This Regulation prescribes quality requirements for the production and placing on the market of edible vegetable oils, fats, oils of vegetable and animal origin and refers to: a) terms, definitions and general requirements; b) physical, chemical, physico-chemical and sensory properties and composition; c) the technological processes used in manufacturing; d) additional labelling requirements; e) analytical methods for determining compliance with the general requirements of quality.
In the manufacture of products shall be permitted: a) use of food additives in accordance with special regulations; b) addition of vitamins, minerals and other substances in accordance with special regulations; c) the use of extraction solvents and excipients in the manufacturing process in accordance with special regulations.
The Annex is an integral part of this Regulation.