Regulations relating to edible fats and oils (No. R. 1316 of 1996).

These Regulations, made under section 15 of the Foodstuffs, Cosmetics and Disinfectants Act, 1972, prescribe standards for use of antioxidants and colourants in edible fats and oils and mixtures thereof which are intended for final consumption (including catering) or which are used for the preparation of foodstuffs. The standards for purity and composition shall be those laid down in the latest edition of the Codex Alimentarius Standards for Fats and Oils or the British Pharmacopoeia. For the purposes of section 2(1)(b)(i) of the Act any edible fats and oils containing polymerised triglycerides or polar components in amounts greater than the amount indicated for the relevant foodstuff, are considered to be harmful or injurious to human health.