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REP17/FO
JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
Fortieth Session
CICG, Geneva, Switzerland
17 – 22 July 2017
REPORT OF THE 25th SESSION OF THE CODEX COMMITTEE ON FATS AND OILS
Kuala Lumpur, Malaysia
27 February – 03 March 2017
REP17/FO i
TABLE OF CONTENTS
Summary and Status of Work ................................................................................................................... page iii
List of Acronyms ....................................................................................................................................... page v
Report of the 25th Session of the Codex Committee for Fats and Oils ....................................................page 1
Paragraphs
Introduction ....................................................................................................................................................... 1
Opening of the Session .............................................................................................................................. 2 - 3
Adoption of the Agenda (Agenda Item 1) .................................................................................................... 4 - 5
Matters Referred by the Codex Alimentarius Commission and other subsidiary bodies
(Agenda Item 2) .......................................................................................................................................... 6 - 13
Activities of International Organizations Relevant to the Work of CCFO (Agenda Item 3) ..................... 14 - 15
Draft Standard for Fish oils (Agenda Item 4) .......................................................................................... 16 - 28
Proposed Draft Revision to the Standard for Olive oils and Olive Pomace oils
(CODEX STAN 33-1981): Revision of the Limit for Campesterol (Agenda Item 5) ................................ 29 - 34
Proposed Draft Revision to the Standard for Named Vegetable Oils (CODEX STAN 210-1999):
Addition of Palm oil with high Oleic Acid (OXG) (Agenda Item 6) ........................................................... 35 - 43
Proposed Draft Revision to The Standard for Named Vegetable Oils (CODEX STAN 210-1999):
Revision of Fatty Acid Composition and Other Quality Factors of Peanut Oil (Agenda Item 7) ............ 44 - 48
Proposals for the Transfer of Provisions, from the Appendix into the Main Body of the
Standard for Named Vegetable Oils (CODEX STAN 210-1999) (Agenda Item 8) ................................. 49 - 53
Review of the List of Acceptable Previous Cargoes (Appendix II to RCP 36-1987) (Agenda Item 9) .... 54 - 57
Discussion Paper on the Revision of Limits of Oleic and Linoleic Acids in Sunflowerseed Oils
in the Standard for Named Vegetable oils (CODEX STAN 210-1999) (Agenda Item 10) ...................... 58 - 66
Discussion Paper on the Inclusion of Provisions for Walnut Oil, Almond Oil, Hazelnut Oil,
Pistachio Oil, Flaxseed Oil and Avocado Oil in the Standard for Named Vegetable oils
(CODEX STAN 210-1999) (Agenda Item 11) ......................................................................................... 67 - 70
Discussion Paper on the Replacement of Acid Value with Free Fatty Acids for Virgin Palm Oils
in the Standard for Named Vegetable Oils (CODEX STAN 210-1999) (Agenda item 12) ...................... 71 – 75
Discussion Paper on the Inclusion of Quality Parameters for Crude Rice Bran Oil in the
Standard for Named Vegetable Oils (CODEX STAN 210-1999) (Agenda Item 13) ............................... 76 - 83
Discussion Paper on the Inclusion of Unrefined Edible Tallow in the Standard for Named Animal Fats
(CODEX STAN 211-1999) (Agenda Item 14) ......................................................................................... 84 - 85
Other Business (Agenda Item 15)
 Proposal on Revision of the Standard for Olive Oils and Olive Pomace Oils
(CODEX STAN 33-1981) ............................................................................................................ 86 – 89
 Inclusion of Free Fatty Acids as Quality Characteristics Criteria for Refined Rice Bran Oils
in the Standard for Named Vegetable Oil (CODEX STAN 210-1999) ....................................... 90 - 91
 Change in the Temperature for the Analysis of Refractive Index and Apparent Density of Palm
Superolein, the Standard for Named Vegetable Oils (CODEX STAN 210-1999) .................... 92 - 93
Date and Place of Next Session (Agenda Item 16) ........................................................................................ 94
REP17/FO ii
Pages
Appendices
Appendix I – List of Participants ...........................................................................................................page 13
Appendix II – Food Additives .................................................................................................................page 26
Appendix III – Draft Standard for Fish Oils ..............................................................................................page 27
Appendix IV – Proposed Draft Revision to the Standard for Olive oils and Olive Pomace Oils
(CODEX STAN 33-1981): Revision of the Limits of Campesterol ...........................................................page 32
Appendix V – Proposed Draft Revision to the Standard for Named Vegetable Oils
(CODEX STAN 210-1999): Addition of Palm Oil with High Oleic Acid (OXG) ........................................page 33
Appendix VI – Proposed Draft Revision to the Standard for Named Vegetable Oils
(CODEX STAN 210-1999): Peanut Oil ....................................................................................................page 36
Appendix VII – Proposed Draft Revision to the Standard for Named Vegetable Oils
(CODEX STAN 210-1999): Essential Composition of Sunflowerseed Oil ..............................................page 37
Appendix VIII – Proposed New Work to Revise the Standard for Named Vegetable Oils
(CODEX STAN 210-1999): Replacement of Acid Value with Free Fatty Acids for
Virgin Palm Oil and Inclusion of Free Fatty Acids for Crude Palm Kernel Oil .........................................page 42
Appendix IX – Amendment to the Standard for Named Vegetable Oils (CODEX STAN 210-1999) ......page 46
Appendix X – Proposed New Work to Revise the Standard for Olive Oils and Pomace Olive Oils
(CODEX STAN 33-1981): ........................................................................................................................page 47
REP17/FO iii
SUMMARY AND STATUS OF WORK

Responsible Party Purpose Text/Topic Code Step Para(s)
Members/ Comments/ N09- 28 and
Draft standard for Fish Oils 8
CCEXEC 73/ Adoption 2011 App. III
CAC40 Proposed draft revision to the Standard for Olive
N12- 34 and
Oils and Olive Pomace Oils (CODEX STAN 33- 5/8
2015 App. IV
1981): Revision of the limits of campesterol
Proposed draft revision to the Standard for Named
N11- 48 and
Vegetable Oils (CODEX STAN 210-1999): Revision 5/8
2015 App. VI
of Quality Parameters for Peanut Oil
Proposed draft revision to the Standard for Named
N10- 43 and
Vegetable Oils (CODEX STAN 210-1999): Addition 5
2015 App. V
of Palm Oil with High Oleic Acid (OXG)
CCEXEC 73/ Adoption Amendment to the sections on flavourings of: 13 (iii)
CAC40 CODEX STAN 19-1981 (Section 3.3); CODEX and
- -
STAN 210-1999 (Section 4.1); and CODEX STAN App. II,
256-2007 (Section 4.6). Part B
Amendment to Section 2 in the Appendix of the
82 and
Standard for Named Vegetable Oils (CODEX STAN - -
App. IX
210-1999): fatty acid range of crude rice bran oil
CCEXEC73 Information CCFO to monitor the application of the Standard for Fish Oils with 28
respect to the conformity of named fish oils with the requirements
Discontinued discussions on the Transfer of Provisions from the
Appendix into the main body of the Standard for Named Vegetable 53
Oils (CODEX STAN 210-1999)
CCMAS /CCFL Endorsement Relevant sections of the of the draft standard for fish oils 28
CCFICS Action Authenticity of different types of oils in the context of ongoing
28
discussions on food authenticity and integrity
CCCF Action MLs for arsenic, in particular inorganic arsenic, and lead in fish oils 28
CCFL Action “mid oleic acid” and “high oleic acid” in vegetable oils 43
CCFA Action Forwarded replies to CCFA on the technological justification for the 13(i) &
use of food additives in products covered by Food Categories (FC) of App II,
the General Standard for Food Additives (GSFA) relevant to CCFO Part A
CCEXEC73/ Approval/ Revision of the Standard for Named Vegetable Oils (CODEX 66 &
CAC40 Drafting/ STAN 210-1999): Essential composition of sunflowerseed oils 1,2,3 App.
EWG/Members Comments (Argentina, Brazil and EU) VII
Revision of the Standard for Named Vegetable Oils (CODEX 70
STAN 210-1999): Inclusion of walnut oil, almond oil, 1,2,3
hazelnut oil, pistachio oil, flaxseed oil and avocado oil
Revision of the Standard for Named Vegetable Oils (CODEX 75 &
STAN 210-1999): Replacement of acid value with free fatty App.
1,2,3
acids for virgin palm oil and inclusion of free fatty acids for VIII
crude palm kernel oil
Revision of the Standard for Olive Oils and Pomace Olive 89 &
1,2,3
Oils (CODEX STAN 33-1981) App. X
FAO/WHO Information Previous Cargoes - Evaluation of 23 substances 57
EWG/Members Draft/ Alignment of food additives provisions in standards for fats and oils
Comments (except fish oils) and technological justification for use of emulsifiers 13
in FC 02.1.2 of the GSFA
EWG/Members Draft/ Consider proposals on new substances to be added to the list of 56
Comments acceptable previous cargo (Appendix II to RCP 36-1987)
Members Comments Compilation of information on monitoring the conformity of named fish
Chile and oils with the requirements (especially the fatty acid profile) of fish oil 28
Switzerland) standard and its effect on trade.
Members Comments Comments on the proposed change in the Temperature for the
Analysis of Refractive Index and Apparent Density of Palm
93
Superolein, the Standard for Named Vegetable Oils (CODEX STAN
210-1999)
REP17/FO iv
SUMMARY AND STATUS OF WORK

Responsible Party Purpose Text/Topic Code Step Para(s)
EWG/Members Discussion Discussion paper on the applicability of the fatty acid composition of 83
Paper other oils listed in Table 1 in relation to their corresponding crude form
in the Standard for Named Vegetable Oils (CODEX STAN 210-1999)
Members Discussion Discussion paper (including a project document), on the inclusion of
Paper Free Fatty Acids as quality characteristics criteria for refined rice bran
91
oil in in the Standard for Named Vegetable Oil (CODEX STAN 210-
1999)
REP17/FO v
LIST OF ACRONYMS
AOCS Association Oil Chemists Society

CAC Codex Alimentarius Commission
CCCF Codex Committee on Contaminants in Foods
CCEXEC Executive Committee of the Codex Alimentarius Commission
CCFA Codex Committee on Food Additives
CCFICS Codex Committee on Food Inspection and Certification Systems
CCFL Codex Committee on Food Labelling
CCMAS Codex Committee on Methods of Analysis and Sampling
CL Circular letter
CRD Conference room document
EU European Union
EWG Electronic Working Group
FAO Food and Agriculture Organization of the United Nations
GL Guideline
GMP Good Manufacturing Practice
GSCTFF General Standard for Contaminants in Food and Feed
GSFA General Standard on Food Additives
GSLPF General Standard for Labelling of Prepackaged Food
MLs Maximum Limits
NMR Nuclear Magnetic Resonance Spectroscopy
PWG Physical Working Group
USA United States of America
USP-NF The United States Pharmacopeia and The National Formulary
WHO World Health Organization
REP17/FO 1
INTRODUCTION
1. The twenty-fifth Session of the Codex Committee on Fats and Oils (CCFO) was held in Kuala Lumpur,
Malaysia, from 27 February to 3 March 2017 at the kind invitation of the Government of Malaysia. The Session
was chaired by Ms Noraini Dato’ Mohd Othman, Senior Director for Food Safety and Quality of Ministry of
Health Malaysia. The Session was attended by 41 member countries, one member organisation and seven
observer organisations. A list of participants is given in Appendix I.
OPENING OF THE SESSION

2. Datuk Dr Noor Hisham Bin Abdullah, Director General of Health Malaysia, speaking on behalf of the
Honourable Minister of Health Malaysia welcomed delegates. In his remarks, he called the attention of
delegations to the advancement in production technology, growing production, trade and consumption of fats
and oils worldwide, which will increase the need for CCFO to develop and update fats and oils standards. He
underlined the importance of Codex in protecting the health of the consumers and ensuring fair practice in
trade. He expressed the commitment of Malaysia towards the work of Codex in general and CCFO in particular.
Division of competence1
3. The Committee noted the division of competence between the European Union and its Member States,
according to paragraph 5, Rule II of the Rules of Procedure of the Codex Alimentarius Commission.
ADOPTION OF THE AGENDA (Agenda Item 1)2

4. The Committee adopted the Provisional Agenda as its Agenda for the Session and agreed to consider the
following matters under agenda item 15 Other Business:
 Revision of the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981), prepared by
European Union (EU) and International Olive Council (IOC)
 Inclusion of free fatty acids as quality characteristics criteria for refined rice bran oils in the Standard for
Named Vegetable Oils (CODEX STAN 210-1999), prepared by Thailand
 Amendment to the Standard for Named Vegetable Oils (CODEX STAN 210-1999): change in the
temperature for the analysis of refractive index and apparent density of palm superolein, prepared by
Malaysia
5. The Committee further agreed to establish an in-session Working Group (WG), chaired by China and co-
chaired by Switzerland and working in English only, to consider matters referred from CCFA47 and CCFA48
(paras 18, 19 and 20 of CX/FO 17/25/2).
MATTERS REFERRED BY THE CODEX ALIMENTARIUS COMMISSION AND OTHER SUBSIDIARY

BODIES (Agenda Item 2)3
6. The Committee noted that some matters were only for information, that several matters would be considered
under other relevant agenda items and took the following decisions:
Monitoring of Standards Development
7. The Chair noted that the Criteria for the establishment of work priorities in the Procedural Manual as well as
the requirements for addition of fats and oils to standards, developed by CCFO164, were sufficient for the
purpose of developing standards for new fats and oils. However, she was of the opinion that there is a need
to develop guidance to address other aspects of CCFO work such as revision of parameters or inclusion of
new parameters and editorial amendments to existing fats and oils standards. In her view, such guidance
would benefit Codex members in developing and submitting appropriate work proposals and improving the
management of CCFO work.
1 CRD1
2 CX/FO 17/25/1; CRD7 (Comments of Egypt; EU, India and GOED)
3 CX/FO 17/25/2, Inconsistent Terminology Related to the Term Flavour and Flavourings in Codex Texts (CRD3),
Comments of Egypt, EU, India, GOED (CRD7), Malaysia (CRD21); Report of in-session WG (CRD25).
4 ALINORM99/70 para.34
REP17/FO 2
8. Delegations generally agreed that the Procedural Manual provided CCFO with sufficient guidance on
prioritization and management of its work; however, there was also general agreement with the Chair’s view
that there is still a need for guidance for the management of proposals on amendments to existing Standards.
Delegations further commented that some aspects of the CCFH approach to manage its work could be relevant
to CCFO such as mechanisms to review older Standards and requesting proposals for new work through a
Circular Letter (CL).
Conclusion
9. The Committee agreed that:
(i) there was no need to develop new criteria similar to that of CCFH in view that there is sufficient guidance
for the prioritization and management of its work;
(ii) For the purpose of developing standards for new fats and oils, current guidance in the Procedural Manual
and requirements set out in CCFO16 are adequate and will continue to be applied; and
(iii) CCFO Secretariat (Malaysia) would prepare a discussion paper on the guidance needed for revision of
parameters or inclusion of new parameters and editorial amendments to existing fats and oils standards,
for consideration at its next session. The paper would take into account comments made at the session.
Food Additives
10. China, Chair of the in-session WG, introduced CRD25 which included recommendations in relation to:
 CCFA47/48 requests on the technological justification for the use of functional classes of food additives
and individual food additives in products covered by Food Categories (FC) of the General Standard for
Food Additives (GSFA) relevant to CCFO, i.e. FC 02.1.2 “Vegetable fats and oils” and FC 02.1.3 “Lard,
tallow, fish oil, and other animal fats” (Recommendations 1-11);
 CCFA48 request on the inconsistent terminology to the use of the terms flavour and flavourings in CCFO
Standards (Recommendation 12).
Discussion
11. The Committee supported all recommendations except Recommendation 8 for which it made the following
comments and agreements.
Recommendation 8
12. The Committee noted that the in-session WG could not get an agreement on the use of emulsifiers in FC
02.1.2 as although their use in vegetable fats and oils was not generally supported, there were cases where
they were used, such as to prevent the crystallization of oils at lower temperatures. Therefore, the Committee
agreed to collect additional information in order to provide a more informed reply to CCFA.
Conclusion
13. The Committee agree to:
(i) Forward the replies to CCFA49 (Appendix II, part A) and inform CCFA49 that it needed more time to
clarify the use of emulsifiers in FC 02.1.2
(ii) Establish an Electronic Working Group (EWG) led by the EU, open to all Members and Observers and
working in English only to: (i) review food additive provisions in Standards for fats and oils (except the
standard for fish oils) in order to align with the GSFA or propose modifications to the current entries of
the GSFA if necessary; and (ii) further explore the technological justification for the use of emulsifiers in
products covered by FC 02.1.2 and the existing standards for fats and oils (except the standard for fish
oils) report the findings to CCFO26. It was noted that the report of the EWG should be made available
to the Codex Secretariat at least three months before CCFO26.
(iii) Forward the amendment to the section on flavourings of the Standards to CAC40 for adoption (Appendix
II, part B)
ACTIVITIES OF INTERNATIONAL ORGANIZATIONS RELEVANT TO THE WORK OF CCFO (Agenda Item

3)5
14. The Committee noted the information provided by FAO/WHO, the Fédération de l'industrie de l'huilerie de la
CE (FEDIOL), the Federation of Oils, Seeds and Fats Associations International (FOSFA International) and
the International Olive Oil Council (IOOC).
5 CX/FO 17/25/3; CX/FO 17/25/3 Add.1

REP17/FO 3
15. The Committee further noted that the matters from FAO/WHO, related to the request for scientific advice for
the evaluation of the 23 substances for acceptable previous cargoes, would be considered under agenda item
9.
DRAFT STANDARD FOR FISH OILS (Agenda Item 4) 6

16. Switzerland, Chair of the Physical Working Group (PWG), introduced the report on the draft standard for fish
oils (CRD2), which had met immediately prior to the current session. She recalled, that the standard only
applies to all types of fish oils that are used as ingredients in food or in food supplements, but it does not apply
to foods or food supplements themselves, in which these fish oils are used. She further noted the key points
discussed and agreements reached by the PWG. She highlighted that:
 the fatty acid ranges for anchovy oil, krill oil and wild salmon oil in Table 1 had been adjusted based on
additional information on fatty acid composition of these oils;
 the inclusion of any new named fish oil from farmed fish species should be handled in the same way as
oil from farmed salmon, by introducing a separate entry in Table 1 for such oils; and the labelling should
specify the source of the raw material (wild or farmed);
 the USP-NF monograph specified for astaxanthin, a minimum content of 0.01%. As limited data on the
astaxanthin content of krill oil was available, it was decided that further data should be collected in order
to discuss a future inclusion of a minimal astaxanthin content in krill oil as a quality criteria;
 consideration was given to the reply to the question from CCMAS on the method for determination of
phospholipids, and identification of methods for triglycerides.
17. The PWG discussed the difficulties using only the fatty acid ranges of Table 1 as measure to determine
compliance of a fish oil with Section 2.1 of the standard. Specifically, the positive verification of the fish species
used as raw material may not always be unequivocal. It was agreed that current practice to refer to
supplementary information from traceability and certification systems could assist stakeholders (industry,
control authorities). Further consideration should be given to work on this matter in close coordination with the
ongoing work on food authenticity/integrity in CCFICS.
Discussion
18. The Committee considered the revised standard section by section, agreed with the proposals made by the
PWG, and in addition considered the following aspects:
Authenticity of fish oils
19. Recalling the discussion in the PWG as presented above (para. 17) and recognizing that the Format for Codex
Commodity Standards in the Procedural Manual did not allow for issues related to traceability and certification
to be addressed in a commodity standard, some delegations expressed support for a discussion paper that
outlines the problem and identifies those elements from traceability and certification systems that would
encourage good practice and assist in applying the Standard.
20. Other delegations were of the view that such a discussion paper was premature, noting that CCFICS23 would
start the discussion regarding food authenticity and food integrity. These delegations further noted the
concerns regarding fatty acid profiles and use of other criteria to ensure authenticity were not limited to fish
oils; and that the issue of traceability should be addressed in a broader manner. CCFICS23 should be informed
on the concerns of CCFO to contribute to the discussion on food authenticity and food integrity.
21. It was agreed that the development of a discussion paper was premature. However, a CL should be sent out
after the adoption of the standard encouraging members to monitor the application of the standard with respect
to the conformity of named fish oils with the requirements (especially the fatty acid profile), its effect on trade
and to bring this information to CCFO26. Based on that data the Committee will evaluate whether a revision
of the fatty acid profiles for named fish oils is necessary and whether other aspects such as additional
complementary criteria are needed. The Delegations of Chile and Switzerland offered to coordinate this work
and present the information for consideration by CCFO26.
6 REP15/FO Appendix III; Report of PWG (CRD2); Comments of Brazil, Canada, Chile, EU, Norway, Peru, the USA,
GOED, IFFO, (CX/FO 17/25/4rev), EU, Japan, Norway, Peru, Republic of Korea, GOED (CX/FO 17/25/4 Add.1), Chile
(CRD4), Egypt, India, Thailand, GOED, ISDI (CRD8), Ecuador (CRD18); Nigeria (CRD20); and draft standard for Fish
Oil – comments included (CRD17).
REP17/FO 4
Contaminants
22. The Committee recalled that CCCF7 had agreed to consider the allocation of MLs for lead and arsenic in fish
oils and whether the MLs should apply to total arsenic or inorganic arsenic as more appropriate for these
products once the standard was finalized.
23. The Committee agreed to inform CCCF that the work on the standard was now completed and that CCCF
should consider to develop maximum levels for arsenic and lead for inclusion into the GSCTF. Attention should
be paid to the presence of inorganic arsenic in fish oils.
Section 8 Methods of Analysis
Determination of phospholipids
24. The Committee noted that conversion factors for the determination of phospholipids from phosphorus are being
used in practice. However, the PWG was unable to recommend a single suitable conversion factor for fish oils
and had instead recommended an NMR-based method for the determination of phospholipids.
25. AOCS informed the Committee that they were considering the validation of the method which might be adopted
in the near future. The observer also proposed to look into the matter of conversion factors or to request
CCMAS to recommend such a factor to allow the methods previously submitted for endorsement7 to be used.
26. The Codex Secretariat recalled that CCMAS had previously indicated that identification of conversion factors
was within the domain of commodity committees, but that a request could still be made if this would facilitate
the endorsement of the previously submitted methods.
Determination of p-anisidine and determination of triglycerides
27. The Committee noted a proposal of an Observer for an additional method for the determination of anisidine,
the European Pharmacopeia 2.5.36; and the proposal of the PWG for methods of analysis for determination
of triglycerides following the addition of a provision for triglycerides in the standard.
Conclusion
28. The Committee agreed to:
(i) Forward the draft standard for Fish Oils (Appendix III) to CAC40 for adoption at Step 8;
(ii) Send the labelling provisions for endorsement by CCFL;
(iii) Send the methods of analysis for endorsement by CCMAS, along with clarification on phospholipids;
and a request for CCMAS to consider a factor for the conversion of phosphorus to phospholipids;
(iv) Inform CCCF of the completion of its work and to reconfirm its request for CCCF to establishing ML for
arsenic, in particular inorganic arsenic, and ML for lead in fish oil;
(v) Inform CCFICS of concerns of the CCFO with regard to authenticity of different oils and that
consideration be given to this in their work on food authenticity/integrity;
(vi) Request the Codex Secretariat to issue a CL to request information to monitor the application of the
standard with respect to the conformity of named fish oils with the requirements (especially the fatty acid
profile) and its effect on trade; and
(vii) Request Chile and Switzerland to compile the information submitted in (vi) above and report to CCFO26.
PROPOSED DRAFT REVISION TO THE STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS
(CODEX STAN 33-1981): REVISION OF THE LIMIT FOR CAMPESTEROL (Agenda Item 5)8
29. Argentina, Chair of the EWG, introduced the agenda item and recalled that CCFO had discussed for several
years the need to revise the limit for campesterol to take into account the natural variations in authentic olive
oils due to the climatic, geographical and varietal differences. She briefly outlined the work undertaken by the
EWG, which had considered a statistical analysis of a wide variety of data submitted by Members from
authentic virgin and extra virgin olive oils with a campesterol level above 4%.
7 AOCS Ca 12b-92 (phosphorus by direct graphite furnace atomic absorption spectrometry); AOCS Ca 12a-02
(colorimetric determination of phosphorous content in fats and oils); and Ca 20-99 (Analysis for phosphorus in oil by
inductively coupled plasma optical emission spectroscopy)
8 CX/FO 17/25/5; Comments of Brazil, Canada, Chile, India, Peru, Uruguay, the USA (CX/FO 17/25/5 Add.1), EU,
Egypt, India, Philippines, Turkey (CRD9), Nigeria (CRD20)
REP17/FO 5
30. As a result of this work, the EWG had agreed to introduce a note to the limit for campesterol which allowed for
a higher level of campesterol with stricter levels of stigmasterol, delta-7-stigmastenol and stigmastadienes than
the existing levels in the Standard. Argentina noted that the EWG agreed on most of the parameters of the
note except the levels of campesterol, for which the EWG had proposed two options, i.e. Option 1: level of
4.0% and 4.8%; and Option 2: level of 4.0% and 4.5%.
Discussion
31. Delegations generally supported Option 2 noting that the proposed revision was safeguarding the integrity of
authentic olive oils while allowing the detection of fraudulent practice.
32. Other delegations supporting Option 2, noted that the proposed revision was combining the need to ensure
market access for other authentic olive oils and to avoid the risk of fraud. They underlined the need to continue
working on the revision of other parameters and methods of analysis as proposed under agenda item 15.
33. A number of delegations while supporting Option 1, which more accurately reflected global variability in
campesterol concentrations due to climatic, geographic and varietal differences, were ready to support Option
2 as it was still more inclusive when compared to the current established limit noting that this Option also
contributed to safeguarding the integrity of olive oils. The importance to consider in the future the need for
countries to further revise these limits to ensure that the Standard does not exclude authentic olive oils was
highlighted.
Conclusion
34. In view of the general support for the inclusion of the note as in Option 2, the Committee agreed to forward the
proposed draft revision to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981)
(Appendix IV) to CAC40 for adoption at Step 5/8.
PROPOSED DRAFT REVISION TO THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN
210-1999): ADDITION OF PALM OIL WITH HIGH OLEIC ACID (OXG) (Agenda Item 6)9
35. Colombia, Chair of the EWG, introduced the agenda item, and gave a general outline of the EWG report as
well as the key areas covered by the proposal. He further informed the Committee that Colombia and Ecuador
had refined the proposed draft based on additional information, as presented in CRD 6 and CRD10.
36. The Committee agreed to consider the original proposal (CX/FO 17/25/6 Appendix I) noting that it represented
the position of the EWG members, and also agreed to first consider Section 3 “Essential composition and
quality factors” before discussing Section 2.1 “Product definitions”, since the definition was based on fatty acid
composition of the oil.
Discussion
Section 3 “Essential composition and quality factors”
37. The Committee agreed with the proposed parameters in Tables 1; 2; 3 and 4 with the exception of several
parameters (i.e. C14:0, C16:0, C18:0, C18:1; C18:2, Iodine value and delta-tocopherol) which were amended,
based on additional data and information submitted at the session.
Section 2.1 “Product definitions”
38. The Committee considered the product definition for Palm oil-high oleic acid and noted the divergent views on
whether the use of the term “high oleic acid” was appropriate for the proposed range of oleic acid (48.0 – 58.0)
or could be best described as “mid oleic acid”.
39. Delegations in support of the use of the term “high oleic acid” explained that high oleic acid oil was a relatively
unsaturated oil, derived from hybrid species of palm and it has a high Iodine value. These delegations noted
that there was no definition in Codex for “high oleic” or “mid oleic” and that the use of the term “high oleic acid
palm oil” was intended for palm oil only and that comparison of oleic acid content should be restricted to
vegetable oils derived from palm oil only.
9 CX/FO 17/25/6; Comments of Canada, Ecuador, Peru, the USA (CX/FO 17/25/6 Add.1), Colombia and Ecuador
(CRD6), Brazil, Egypt, EU, India, Philippines (CRD10), Nigeria (CRD20) Malaysia (CDR21); revised proposal from
Colombia (CRD24).
REP17/FO 6
40. Delegations in support of the use of the term “mid oleic acid” observed that the term “high oleic acid” was
generally associated with relatively higher levels of oleic acid for vegetable oils; and that the proposed range
for the “high oleic acid” for palm oil were not comparable to those of “high oleic acid” for safflowerseed oil and
“high oleic acid” for sunflowerseed oils; and therefore, it would be better to categorise as “mid oleic acid palm
oil". These delegations noted the need to examine in broad terms the impact of the use of term “Palm oil-high
oleic acid” would have to other “high oleic acid” containing oils defined in the Standard for Named Vegetable
Oils (CODEX STAN 210-1999) so as to ensure coherency and avoid confusion.
41. The Codex Secretariat clarified that there was no definition or agreed criteria for establishing whether an oil is
“mid oleic acid” or “high oleic acid”. In view of the implication of labelling provisions for these oils, the Codex
Secretariat recommended to seek CCFL advice on which criteria could be used to establish a claim for mid
and high oleic acid oils.
Conclusion
42. The Committee noted that substantial progress had been made on the proposed draft revision (Section 3) and
that the use of the term “high oleic acid palm oil” under product definition needed further consideration.
(i) Place the product definition in section 2.1 in square brackets;
(ii) Forward the proposed draft revision to the Standard for Named Vegetable Oils (CODEX STAN 210-1999):
Addition of Palm Oil with high Oleic Acid (OXG) (Appendix V) to CAC40 for adoption at Step 5.
(iii) Request CCFL advice on what might constitute high and mid oleic acid in vegetable oils.
PROPOSED DRAFT REVISION TO THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN
210-1999): REVISION OF FATTY ACID COMPOSITION AND OTHER QUALITY FACTORS OF PEANUT
OIL (Agenda Item 7)10
44. Argentina, Chair of the EWG, introduced the agenda item and briefly outlined the work undertaken. The
Committee was informed that as a result of discussion during the EWG, only a limited number of parameters
were proposed for revision.
Discussion
45. Delegations generally supported the proposed revision.
46. In response to the concerns regarding the revision of C22:1 due to negative health implications and the
apparent inconsistency in the revision of C18:1 without corresponding adjustments to the values on relative
density and iodine value, Argentina clarified that the proposals were based on the data submitted by members,
and that no concern to these values had been raised in the EWG.
47. The Committee agreed that the values would include the first decimal point for consistency, and amended the
values for C18:1 (from 35.0-80 to 35.0-80.0) and C22:1 (from ND - 0.55 to ND - 0.6) accordingly.
Conclusion
48. The Committee agreed to forward the proposed draft revision to the Standard for Named Vegetable Oils
(CODEX STAN 210-1999) (Appendix VI) to CAC40 for adoption at Step 5/8.
PROPOSALS FOR THE TRANSFER OF PROVISIONS, OTHER THAN THOSE IN TABLE 3 AND TABLE 4,
FROM THE APPENDIX INTO THE MAIN BODY OF THE STANDARD FOR NAMED VEGETABLE OILS
(CODEX STAN 210-1999) (Agenda Item 8)11
49. The Chair recalled that CCFO24 had agreed to: (i) retain the provisions in Tables 3 and 4 in the Appendix of
the Standard for Named Vegetable Oils and that any further proposals for transferring provisions from the
Appendix into the main body should be considered only after reviewing the parameters; and (ii) issue a CL
asking whether provisions other than those in Tables 3 and 4 should be transferred into the main body for
consideration at the current session.
Discussion
Proposals for the transfer of provisions other than those in Table 3 and Table 4
50. The Committee agreed to retain the provisions other than those in Tables 3 and 4 in the Appendix.
10 CX/FO 17/25/7; Comments of Brazil, Canada, Kiribati, Peru, the USA (CX/FO 17/25/7 Add.1); Egypt, EU, India
(CRD11)
11 Replies from Canada (CX/FO 17/25/8); Comments of EU, India, Philippines (CRD12); Malaysia (CRD21)
REP17/FO 7
Proposals for the transfer of provisions of Table 3 and Table 4

51. A number of delegations were of the view that only those provisions in Tables 3 and 4 that were critical to the
identity and authenticity of vegetables oils could be transferred to the main body and that prior to their transfer,
it was necessary to update the values to reflect current production practices. These delegations further noted
that: the revision should also consider if some parameters could be eliminated; careful consideration should
be given to the impact of transferring the provisions on production and trade; and criteria should be developed
for the revision of the parameters.
52. Other delegations were of the view that since the fatty acid composition, included in the main body of the
Standard, was the most comprehensive parameter to establish the identity and authenticity of vegetable oils
there was no need to transfer other parameters from the Appendix. These delegations also noted the massive
work and the resource implications a comprehensive review of the concerned parameters would mean, and
the possible negative impact of this undertaking on the current workload and priorities of the Committee.
Conclusion
53. As there was no clear support to transfer provisions of Tables 3 and 4 in the Appendix into the main body of
the Standard for Named Vegetable Oils, the Committee agreed to discontinue consideration of this agenda
item.
REVIEW OF THE LIST OF ACCEPTABLE PREVIOUS CARGOES (APPENDIX II TO RCP 36-1987) (Agenda
Item 9)12
54. The Committee recalled that at its previous session, it was agreed to issue a CL to invite interested members
to propose further amendments to the List of Acceptable Previous Cargoes and to establish an EWG to
consider the submitted proposals. The Committee was informed that two members had replied to the CL.
However as no new proposal was submitted, the EWG did not proceed.
55. For the 23 substances forwarded to FAO/WHO for evaluation, the Committee noted that the request had been
included in the “Status of Requests for FAO/WHO Scientific Advice13” which was presented at CAC38 and
CAC39. The Committee further noted that the evaluation will require an expert meeting for which extra-
budgetary resources and information/data submitted by members were needed, and that at the current
workload of FAO and WHO scientific advice programme, the work could start in 2019, provided the necessary
funds are made available.
Conclusion
(i) Request the Codex Secretariat to issue a CL inviting interested members and observers to propose further
amendments to Appendix 2: List of Acceptable Previous Cargoes of CAC/RCP 36-1987;
(ii) Establish an EWG, led by Malaysia and working in English only with the following Terms of Reference:
- Consider proposals on new substances to be added to the list provided that such proposals are
supported by adequate and relevant information.
- Prioritise substances to be submitted to FAO and WHO for evaluation.
- Consider proposals to remove substances from the list in light of new data.
- Prepare a report for consideration by CCFO26. It was noted that the report of the EWG should be
made available to the Codex Secretariat at least three months before CCFO26.
(iii) Convene an in-session Working Group, if needed, chaired by Malaysia, to consider the report of the EWG
and report back to the Committee.
57. The Committee further agreed to inform FAO/WHO that the evaluation of 23 substances was a matter of priority
for CCFO and to encourage FAO/WHO to evaluate the 23 substances as soon as possible.
12 CX/FO 17/25/9 Not issued; CX/FO 17/25/3 Add.1 paras 5-8

13 CX/CAC 15/38/16 and CX/CAC 16/39/15
REP17/FO 8
DISCUSSION PAPER ON THE REVISION OF LIMITS OF OLEIC AND LINOLEIC ACIDS IN

SUNFLOWERSEED OILS IN THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN 210-1999)
(Agenda Item 10)14
58. Argentina, Chair of the EWG, introduced the agenda item and explained that the proposal was to revise the
limits of oleic and linoleic acids in sunflowerseed oils based on the scientific evidence and data provided to the
EWG. She reiterated that scientific studies demonstrated that high temperatures influence the fatty acid ranges
of sunflowerseed oil, especially the oleic and linoleic acids produced from sunflowers grown in new production
areas warmer than the traditional ones. This made it difficult to assign a denomination to oils that did not fit the
ranges for oleic and linoleic acid in the current Standard which associates the product to the seed from which
it is extracted in addition to referring to its composition. Revision of CODEX STAN 210-1999 would allow for
these oils to also be accommodated in the Standard and to enter the international trade.
59. The Delegation reminded the Committee that discussion on this matter has been ongoing since 2009, when
Argentina first raised the matter and that a decision should be taken on the proposal to start the new work
since this delay, contrary to the objectives of Codex, had negative effects on some producing countries.
Discussion
60. Many delegations supported the new work and reiterated the arguments presented by Argentina and
expressed the view that the Standard should take into account the needs of all member countries.
61. The EU and its member states present at the session indicated that they did not have a problem with the
current Standard regarding sunflowerseed oil and did not see a need to revise it. However, they were not
opposed to discuss possible ways of accommodating the concerns of Argentina, provided that the revision
would not compromise the identity and authenticity of the traditional oils nor obscure the distinction between
traditional and “mid-oleic acid” sunflowerseed oils.
62. Another delegation was of the opinion that revision of the Standard would compromise the authenticity of
traditional oils and noted that changing the ranges for oleic and linoleic acids could result in overlap and
difficulty in differentiating between the traditional and other sunflowerseed oils. The Standard also made it clear
that the different types of oils should originate from the specific seed types as specified in section 2.1.
63. Based on informal discussion of interested countries, it was agreed that the purpose of the proposed new work
was to adapt the composition parameters for oleic and linoleic acids to reduce the existing gaps of the ranges
for these two fatty acids between sunflowerseed and “mid-oleic acid” sunflowerseed oil and that there would
be no overlaps in the ranges. Furthermore that it was necessary to consider also the definitions in 2.1 so as to
delink the product from the type of seed from which it is made.
64. One delegation proposed to exclude in the scope of the proposed new work potential ways of achieving
reduction of existing gaps in the fatty acid composition of different types of sunflowerseed oils.
65. Noting the general agreement for the new work, the Committee proceeded to revise the project document, in
particular to clarify the scope and purpose of the work (Section 1) and the main aspects to be covered (Section
3).
Conclusion
(i) Start new work on the revision of limits of oleic and linoleic acids in sunflowerseed oils and the associated
definitions in 2.1;
(ii) Submit the project document to the CAC40 for approval as new work (Appendix VII); and
(iii) Establish an EWG, chaired by Argentina, and co-chaired by Brazil and EU, and working in English only,
to prepare the proposed draft revision of the Standard for Named Vegetable Oils (CODEX STAN 210-
1999) for circulation for comments at Step 3 and consideration at CCFO26, subject to CAC40 approval of
the new work. It was noted that the report of the EWG should be made available to the Codex Secretariat
at least four months before CCFO26.
14 CX/FO 17/25/10; Comments of Brazil, Egypt, EU, India, Russian Federation (CRD13)
REP17/FO 9
DISCUSSION PAPER ON THE INCLUSION OF PROVISIONS FOR WALNUT OIL, ALMOND OIL,
HAZELNUT OIL, PISTACHIO OIL, FLAXSEED OIL AND AVOCADO OIL IN THE STANDARD FOR NAMED
VEGETABLE OILS (CODEX STAN 210-1999) (Agenda Item 11)15
67. Iran, Chair of the EWG, introduced the agenda item, and explained that the document had been updated based
on the additional information provided by members.
Discussion
68. The Committee generally supported the proposed new work and noted the views expressed by delegations
that the proposed six oils, though not all of them are major oils from the perspective of the current trade volume,
were emerging as high value and nutritionally important oils in international trade; and their trade data were
still limited. It was also noted that these “specialty oils” needed to be regulated in view of their growing
importance in the international trade. The need for setting relevant values in the standard based on robust
data was also noted.
69. The Committee noted that the project document required revision to better reflect the global trend in trade for
these six oils and to include missing information required under Criteria for the Establishment of Work Priorities
in Procedural Manual and the requirements established by CCFO1616.
Conclusion
70. The Committee agreed:
(i) To start new work on the inclusion of the provision for walnut oil, almond oil, hazelnut oil, pistachio oil,
flaxseed oil and avocado oil in the Standard for Named Vegetable Oils (CODEX STAN 210-1999);
(ii) That Iran with interested countries (Chile, India, Spain, Turkey and the United States of America (USA))
to revise and submit a revised project document to CAC40 to approval as new work through the Codex
Secretariat which complies with the Criteria for the Establishment of Work Priorities in the Procedural
Manual and the requirements established by CCFO16 (by end of April 2017);
(iii) To establish an EWG, chaired by Iran and co-chaired by India, and working in English only, to prepare the
proposed draft provisions for walnut oil, almond oil, hazelnut oil, pistachio oil, flaxseed oil and avocado oil
for inclusion in the Standard for Named Vegetable Oils (CODEX STAN 210-1999) for circulation for
comments at Step 3 and consideration at CCFO26, subject to CAC40 approval of the new work. It was
noted that the report of the EWG should be made available to the Codex Secretariat at least four months
before CCFO26.
DISCUSSION PAPER ON THE REPLACEMENT OF ACID VALUE WITH FREE FATTY ACIDS FOR VIRGIN
PALM OILS IN THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN 210-1999) (Agenda Item
12)17
71. Malaysia introduced the discussion paper and explained that the purpose of the proposed new work was to
revise the way acidity of virgin palm oils was expressed in the Appendix of the Standard for Named Vegetable
Oils and to include a similar provision for crude palm kernel oil. The Delegation explained that since the free
fatty acid (FFA) of palm oil is expressed as palmitic acid, being the major fatty acid of palm oils, there would
be a mismatch of the acidity expressed as acid value of 10.0 mg KOH/g oil (in the Standard) with the
specification of FFA 5% (as palmitic acid) currently in practice in the international trade of palm oil in view that
the maximum level of 10 mg KOH/g of oil of acid value is only equivalent to the specification of FFA 5% (as
oleic acid). Since this situation was creating difficulties in the trade of this commodity, Malaysia was proposing
the new work.
72. The Delegation further presented the revised project document (CRD22) and explained that: (i) the title had
been modified to read “replacement of acid value with free fatty acids for virgin palm oil and inclusion of free
fatty acids for crude palm kernel oil”’ to better reflect the scope of the proposed new work; and (ii) the specific
values had been removed as they would be discussed after the new work approval.
Discussion
73. In view of the general support for starting new work, the Committee considered the project document and
agreed with its content.
15 CX/FO 17/25/11; Comments of EU, India and Turkey (CRD14), Ecuador (CRD18), Nigeria (CRD20)
16 ALINOM 99/17
17 CX/FO 17/25/12rev; Comments of India, EU, Philippines, Thailand (CRD15); Revised proposal from Malaysia
(CRD22)
REP17/FO 10
74. On the suggestion to consider extending the replacement of the acid value with free fatty acids to the other
two oils listed under section 1 of the Appendix (i.e. refined oils, cold pressed and virgin oils), the Committee
noted that under the current global trade it was normal practice for the main quality specifications of the virgin
palm oil to be expressed in terms of the content of free fatty acid; however it was not clear whether this was
done for the other oils. Therefore, the Committee agreed not to broaden the scope of the new work noting that
members could always propose the revision of this parameter if necessary.
Conclusion
(i) Start new work on the replacement of acid value with free fatty acids for virgin palm oil and inclusion of
free fatty acids for crude palm kernel oil in Section 1 of Appendix in the Standard for Named Vegetable
Oils (CODEX STAN 210-1999);
(ii) Submit the project document to CAC40 for approval as new work (Appendix VIII); and
(iii) Request Malaysia to prepare the proposed draft revision of the Standard for Named Vegetable Oils
(CODEX STAN 210-1999) for circulation for comments at Step 3 and consideration at CCFO26, subject
to CAC40 approval of the new work. It was noted that the proposed draft revision should be made available
to the Codex Secretariat at least four months before CCFO26.
DISCUSSION PAPER ON THE INCLUSION OF QUALITY PARAMETERS FOR CRUDE RICE BRAN OIL
IN THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN 210-1999) (Agenda Item 13)18
76. India in introducing the agenda item clarified that the intent of the proposed new work was to introduce a “Note”
in the Standard for Named Vegetable Oils to indicate that the fatty acid composition for rice bran oil in Table 1
is also applicable to the crude rice bran oil. The Delegation noted that reference to the crude form of the oil
was already included in the Appendix (Tables 2, 3 and 4) and that the intention was not to broaden the scope
of the Standard which applies to “vegetable oils described in Section 2.1 presented in a state for human
consumption”.
Discussion
77. Delegations generally supported the proposed new work but requested clarification on: the use of crude rice
bran oils (i.e. whether it was used for human consumption); the justification for the proposed new work (i.e.
why this new work was proposed); the scientific validity of the proposed “Note” (i.e. whether refining could
affect the fatty acid composition of crude rice bran oil); the implication of introducing such a note to other part
of the Standard. The need to better define the term “crude” as well as the appropriateness to include the
proposed note in the main text were also raised.
78. Referring to CRD26 India further clarified that crude rice bran oil was not an oil ready for human consumption
but rather an “edible grade oil” obtained by solvent extraction methods which required further processing or
refinement to remove unwanted impurities and reduce acid values before being ready to be offered for direct
human consumption; that the some producers of crude rice bran oil were unable to trade this commodity due
to the lack of clarity in the Standard with regard to the applicability of the fatty acid composition for crude rice
bran oil; that it was statistically proven that the fatty acid composition of crude rice bran oil and (refined) rice
bran oil were the same.
79. With regard to the implication of introducing such a “Note” and the applicability of the fatty acid composition
also to crude rice bran oils, the Committee noted that CCFO had already addressed the issue of the crude oils
at several sessions, including at CCFO16 where a discussion on whether the title of Table 1 should apply to
crude or refined oils 19 and CCFO19/20 decision regarding the inclusion of several entries for crude oils,
including crude rice bran oil, in Tables 2, 3 and 4.20 CCFO16 noted that in general, there was no significant
difference between the GLC ranges of crude and refined oils. It was also noted by this Session that there were
enough general scientific knowledge and expert understanding that refining of crude fats and oils does not
affect the fatty acid composition of crude oils and that from a scientific and technical view-point the fatty acid
ranges in Table 1 were also applicable to crude oils intended for further processing to present them in a state
for human consumption.
18 CX/FO 17/25/13; Comments of Philippines (CRD16); Clarification on Agenda Item 13 (CDR26)

19 In respect to this question, CCFO16 “noted that in general there was no significant difference between the GLC
ranges of crude and refined oils, and agreed to retain the current title at this stage, while noting that this question
could be further considered at a later date.” (ALINORM 99/17, para.42)
20 CCFO19 (ALINORM 05/28/17, para. 40); CCFO20 (ALINORM 07/30/17, para. 70)
REP17/FO 11
80. Some delegations questioned the need to make reference to crude rice bran oil in view that the scope of the
standard applies to vegetable oils presented in a state for human consumption. It was clarified that Table 1 in
the main body is for oils intended for human consumption and is within the scope of the standard, whilst
inclusion of other quality and composition factors for crude oils in Appendix of the standard is to cater for
current trade practices in crude oils.
81. Regarding the placement of the “Note”, the Committee noted that it was more appropriate to have this “note”
included in the Appendix where data on crude oils are included.
Conclusion
82. In view of the above discussion and clarification provided, and recognising that the inclusion of the “Note” on
the applicability of the fatty acid composition of rice bran oil to the crude form of the oil was not intended to
broaden the scope of the Standard for Named Vegetable Oils but to provide clarity in the trade of crude rice
bran oil, the Committee agreed to:
(i) Include the following text in Section 2 of the Appendix of Standard for Named Vegetable Oils “For the fatty
acid range of crude rice bran oil not intended for direct human consumption the ranges as given for rice
bran oil in Table 1 apply”;
(ii) Forward the proposed amendment (Appendix IX) to CAC40 for adoption.
83. Recalling the conclusion of CCFO16 to consider the question of the applicability of Table 1 fatty acid
composition to crude oils at a later date, the Committee agreed to:
(i) Establish an EWG, chaired by USA with the assistance of AOCS, working in English only, to prepare a
discussion paper on the applicability of the fatty acid composition of other oils listed in Table 1 in relation
to their corresponding crude form; and present the findings for CCFO26 consideration. It was noted that
the report of the EWG should be made available to the Codex Secretariat at least three months before
CCFO26.
DISCUSSION PAPER ON THE INCLUSION OF UNREFINED EDIBLE TALLOW IN THE STANDARD FOR
NAMED ANIMAL FATS (CODEX STAN 211-1999) (Agenda Item 14)21
84. The Committee postponed discussion of this agenda item to CCFO26 and noted that Australia was still actively
collecting data and information on unrefined edible tallow, and that a discussion paper and project document
proposing the addition of new fats in the Standard for Named Animal Fats (CODEX STAN 211-1999) would
be prepared and submitted for consideration at CCFO26.
85. The Chair reminded that the requirements of CCFO16 also applied to the addition of new fats in the Standard
for Named Animal Fats (CODEX STAN 211-1999).
OTHER BUSINESS (Agenda Item 15)

Proposal on Revision of the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981)22
86. EU introduced CRD5 and noted that the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-
1981) had not been reviewed in the last 15 years, yet there had been a lot of developments in technology and
science; expansion in areas of cultivation, production and increase in volumes of trade and in terms of value.
It was further explained that the new work would focus on the revision of Section 3 (quality and composition),
Section 8 (update the method of analysis) and the Appendix.
Discussion
87. Delegations generally supported the proposal noting that the revision would accommodate greater variability
of the oils coming from new and traditional producing countries; provide more effective tools to combat fraud
and facilitate trade.
88. The Committee considered the project document section by section, made editorial amendments and clarified
that the proposed work would take into account the needs of Codex members, the latest technological
knowledge and scientific progress of the sector in order to facilitate trade, promote consumer protection and
facilitate the harmonization of national legislation with Codex.
Conclusion
21 CX/FO 17/25/14 Not issued

22 Proposals from EU and IOC (CRD5)
REP17/FO 12
(i) Start new work on the revision of Sections 3, 8 and the Appendix of the Standard for Olive Oils And Olive
Pomace Oils (CODEX STAN 33-1981);
(ii) Submit the project document to CAC40 for approval as new work (Appendix X);
(iii) Establish an EWG, chaired by Spain, co-chaired by Argentina and Canada, and working in English only,
to prepare the proposed draft revisions of the Standard for Olive Oils and Olive Pomace Oils (CODEX
STAN 33-1981) for circulation for comments at Step 3 and consideration at CCFO26, subject to CAC40
approval of the new work. It was noted that the report of the EWG should be made available to the Codex
Secretariat at least four months before CCFO26;
(iv) Convene a PWG, chaired by Spain, and co-chaired by Argentina and Canada open to all members and
observers and working in English only, and meeting immediately prior to CCFO26 to consider the report
of the EWG and comments submitted.
Inclusion of Free Fatty Acids as Quality Characteristics Criteria for Refined Rice Bran Oils in the
Standard for Named Vegetable Oil (CODEX STAN 210-1999)23
90. Thailand presented CRD19 and explained that in refined rice bran oil the most critical quality parameter was
free fatty acids and or acid value and that these two parameters were currently being used in trade. However
in the Standard for Named Vegetable Oils (CODEX STAN 210-1999) only acid value was listed as the
parameter for determination of the acidity of refined rice bran oil. To reflect the current industry and trade
practice of rice bran oil, Thailand proposed to amend Appendix 1 to include: free fatty acid for refined rice bran
oil (under quality characteristics) and a method for determination of acidity (under methods of analysis).
Conclusion
91. In view of general support, the Committee requested Thailand to prepare a discussion paper including a project
document based on the guideline on the application of the Criteria for the establishment of work priorities in
the Procedural Manual, for consideration at CCFO26.
Change in the Temperature for the Analysis of Refractive Index and Apparent Density of Palm
Superolein, the Standard for Named Vegetable Oils (CODEX STAN 210-1999)24
92. Malaysia introduced CRD23 and explained that when the refractive index (RI) and apparent density for Palm
superolein are determined at an experimental temperature of 40°C as stated in the Standard for Named
Vegetable Oils (CODEX STAN 210-1999) the oil did not comply with the stated ranges for these parameters.
However at an experimental temperature of 30°C it was possible to obtain results that fell within the stated
ranges of the standard. The Delegation proposed that CCFO consider amending the Standard to enable the
parameters to be determined at 30°C.
Conclusion
93. There was support for this proposal. However, in view of its late availability and the need of some countries
for more time to examine the proposal, the Committee agreed to request the Codex Secretariat to issue a CL
inviting comment on the proposals presented in CRD23 for consideration at CCFO26.
DATE AND PLACE OF THE NEXT SESSION (Agenda Item 16)

94. The Committee was informed that the 26th Session was scheduled to be held in Malaysia tentatively from 25
February to 1 March 2019, the final arrangements being subject to confirmation by the host government in
consultation with the Codex Secretariat.
23 Proposals from Thailand (CRD19)

24 Proposals from Malaysia (CRD23)
REP17/FO Appendix I 13
APPENDIX I
LIST OF PARTICIPANTS
LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES
CHAIRPERSON - PRÉSIDENT – PRESIDENTE

Ms Noraini Mohd Othman
Senior Director for Food Safety and Quality
Ministry of Health Malaysia
Level 4, Menara Prisma,
No. 26, Jalan Persiaran Perdana, Precint 3,
62675, Putrajaya,
Malaysia
Tel: +603-8883 3501
Email: [email protected]
MEMBERS NATIONS AND MEMBER ORGANIZATIONS

ÉTATS MEMBRES ET ORGANISATIONS MEMBRES
ESTADOS MIEMBROS Y ORGANIZACIONES MIEMBROS
ARGENTINA - ARGENTINE Mrs Jaqueline Marques

Federal Inspector
Ms Gabriela Catalani Ministry of Agriculture, Livestock and Food Supply
Punto Focal Codex Esplanada dos Ministérios, Bloco D, Sala 344B
Dirección Nacional de Relaciones Agroalimentarias Brasília
Internacionales Brazil
Ministerio de Agricultura, Ganadería y Pesca Tel: 556132183250
Azopardo 1025 - Piso 11 Of. 5/6 Email: [email protected]
Ciudad Autonoma de Buenos Aires
Argentina CANADA - CANADÁ
Tel: 54 11 4363 6290
Email: [email protected] Mrs Grace Ramos
Senior Program Officer
AUSTRALIA - AUSTRALIE Consumer Protection and Market Fairness Division
Canadian Food Inspection Agency
Mr Enrico Perotti 1400 Merivale Road
Agriculture Counsellor Ottawa
Australia Canada
6 Jalan Yap Kwan Seng Tel: 613 773-5464
Kuala Lumpur Email: [email protected]
Malaysia
Tel: +603 2146 5540 Ms Melody Harwood
Email: [email protected] Director, Scientific & Regulatory Affairs
Neptune Wellness Solutions
BRAZIL - BRÉSIL - BRASIL
545 Promenade du Centropolis, Suite 100
Mrs Ana Paula De R. Peretti Giometti Laval, QC
Health Regulation Specialist Canada
Brazilian Health Regulatory Agency – Anvisa Tel: 424-384-7872
SIA, Trecho 5, Área Especial 57 Email: [email protected]
Brasilia / DF Mrs Angela Sheridan
Brazil Chemist
Tel: 556134625333 Food Chemistry Laboratory
Email: [email protected] Canadian Food Inspection Agency
Mrs Liliane Alves Fernandes 1400 Merivale Road
Health Regulation Specialist Ottawa
Brazilian Health Regulatory Agency – Anvisa Canada
SIA, Trecho 5, Área Especial 57 Tel: 613 773-6113
Brasilia / DF Email: [email protected]
Brazil
Tel: 556134624016
CHILE - CHILI Ms Jiyue Zhang

research assistant
Mrs Patricia Ewert China National Center For Food Safety Risk
Coordinadora de Gestión Departamento Salud Assessment
Ambiental 37 Guangqu Road, Building 2, Chaoyang, Beijing
Instituto de Salud Pública, ISP Beijing
Ministerio de Salud China
Marathon 1000 Tel: 010-52165429
Santiago Email: [email protected]
Chile
Tel: 56 2 25557621 COLOMBIA - COLOMBIE
Dr Raul Arturo Rincon Ardila
Mr Fernando Catalán Deputy
Asesor Embassy of Colombia to Malaysia
Departamento Regulatorio Business Suite 19 A 27 3A Level 27 UOA Centre. No
Ministerio de Relaciones Exteriores 19 Jalan Pinang 50450 K.L
Teatinos 180, piso 11 Tel: +60 10 424 11 80
Santiago Email: [email protected]
Chile
Tel: 56 228275426 Dr Roberto Herrera Lara
Email: [email protected] Gerente General
Del Llano Alto Oleico S.A.S.
Mr Andrés Montalva Lavandero Cra 9 # 77 - 67 of 701
Gerente de Plantas Bogotá
CORPESCA S.A. Colombia
Iquique Tel: 57 (1) 3174700 Ext 122
Chile Email: [email protected]
Dr Alexandra Mondragón-serna
CHINA - CHINE Responsable Proyecto especial de salud y nutrición
humana
Mr Yongxiang Fan Cenipalma
Researcher Calle 20A # 43A-50
China National Center For Food Safety Risk Bogotá
Assessment Colombia
Building 2， No. 37, Guangqu Road, Chaoyang District, Tel: (1) 2086300 Ext 2501
Beijing Email: [email protected]
Tel: 86-10-52165410
Email: [email protected] ECUADOR - ÉQUATEUR
Ms Liping Huang Mr Pablo Bonifaz- Arboleda
Guangdong Entry-Exit Inspection and Quarantine Deputy Head of Mission
Bureau Embassy of Ecuador
Room 1107 No.66 Huacheng Avenue Zhujiang New 10th Floor, West Block, Wisma Selangor Dredging 142-
City Guangzhou C, Jalan Ampang, 50450 Kuala Lumpur
Guangzhou Kuala Lumpur
China Malaysia
Email: [email protected] Email: [email protected]
Mr Rong Peng EGYPT - ÉGYPTE - EGIPTO
Engineer
Eng Reda Mohamed Sayed Ismail
China National Food Industry Association
Food standards speciallist
No.5 TaiPing Bridge East，FengTai Distract Beijing General Department of Standards
Beijing Egyptian Organization for Standardization and
China Quality(EOS)
Tel: +86-18217484737 16, Tadreeb El-Modarrebeen St., Ameriya, Cairo, Egypt
Email: [email protected] Cairo
Mr Weijian Shen Egypt
Animal, Plant, and Food Inspection Center, of Jiangsu Tel: : (+202) 22845531
Exit-Entry Inspection and Quarantine Bureau Email: [email protected]
Room 501，No 39，Road Chuangzhi，Nanjing City. Prof Hanafy H Hashem
Nanjing Professor of Food Science and Technology
China Faculty of Agriculture, Al-Azhar University
Email: [email protected] Makram Ebeid, Nasr City, Cairo
CAIRO
Egypt
Tel: 002/01006617520
Dr Reda Abdelgalil HUNGARY - HONGRIE - HUNGRÍA

Food Safety and Regulatory Manager
Food Safety and Regulatory Ms Marianna Dömölki
Chamber of Food Industries, Federation of Egyptian Quality Expert
Industries Department of Food Processing
1195 Cornish Elnil St.,Cairo Ministry of Agriculture
CAIRO Kossuth tér 11.
Egypt Budapest
Tel: +2 01006505752 Hungary
Email: [email protected] Tel: +36 1 795 3908
EUROPEAN UNION - UNION EUROPÉENNE - UNIÓN
EUROPEA INDIA - INDE
Mr Risto Holma Mr Prabodh Halde

Administrator Convener, SEA – Food Regulatory Committee
DG SANTE D2 Solvent Extractors Association of India
European Commission Mumabi
Rue Froissart 101 India
Brussels Email: [email protected]
Belgium Dr Kavitha Ramasamy
Tel: +32 229-98683 Scientist (III)
Email: [email protected] Food Safety and Standards Authority of India
Mr Miguel Garcia Navarro FDA Bhawan Near Bal Bhavan Kotla Road
Administrator New Delhi
DG AGRI India
European Commission Tel: 9560877677
Rue de la Loi 130 Office 07/049 Email: [email protected]
Brussels Ms Tripti Tayal
Belgium Technical Officer
Tel: +32 229-84818 Food Safety and Standards Authority of India
Email: [email protected] FDA Bhawan Near Bal Bhavan Kotla Road
GERMANY - ALLEMAGNE - ALEMANIA New Delhi
India
Mr Hermann Josef Brei Tel: 9999278805
Deputy Head of Unit Email: [email protected]
Uni 214
Federal Ministry of Food and Agriculture Dr Kd Yadav
Rochusstr. 1 TECHNICAL COMMITTEE CHAIRMAN
Bonn Agriculture and Processed Food Products Export
Germany Development Authority(APEDA)
Tel: +49 228 99 529 4655 The Vanaspati Manufacturers’ Association of India
Email: [email protected] 908, Akashdeep, 26-A, Barakhamba Road
New Delhi
GHANA India
Tel: 011 23312640
Mr Kenneth Asare Email: [email protected]
Managing Director
Ghana Nuts Co. Limited INDONESIA - INDONÉSIE
P.O. Box 825 Techiman
Techiman Prof Purwiyatno Hariyadi
Ghana Southeast Asian Food & Agricultural Science &
Tel: +233 506111962 Technology (SEAFAST Center), Bogor Agricultural
Email: [email protected] University
IPB Campus, DRAMAGA
GREECE - GRÈCE - GRECIA BOGOR
Indonesia
Mr Emmanuel Niotis Tel: (+62) 811110351
Consul a.h. Head of the Honorary Consulate General of Email: [email protected]
Greece in Malaysia
Honorary Consulate General of Greece in Malaysia Ms Sri Hadiati
Greece Headof Plantation- BasedIndustry
Email: [email protected] Directorate General of Agro Industry
Ministry of Industry
Dr Stylianos Plainiotis JL Jenderal Gatot Subroto KAV. 52-53
Honorary Secretary, Deputy Head of the Honorary DKI Jakarta
Consulate General of Greece in Malaysia Indonesia
Honorary Consulate General of Greece in Malaysia Tel: +6281315976563
Greece Email: [email protected]
Mrs Elisabeth Jenny IRAN (ISLAMIC REPUBLIC OF) - IRAN

The Indonesian Vegetable Oil Refiners Association (RÉPUBLIQUE ISLAMIQUE D') - IRÁN (REPÚBLICA
Multivision Tower 11th Floor, Jl. Kuningan Mulya 9B, ISLÁMICA DEL)
Guntur - Setia Budi, Jakarta Selatan
Indonesia Dr Zahra Piravyvanak
Tel: (+62) 811 643461 Secretary of national codex committee on CCFO in Iran
Email: [email protected] Research Standard Institute
Iranian National Standardization Organization (INSO),
Ms Wahyuni Riyanti Karaj. Iran
Deputy Director For Marine Based Agro Tehran
Directorate General Of Agro Based Industry Iran (Islamic Republic of)
Ministry Of Industry Tel: +982632803889
Ministry Of Industry Buliding, 17th Floor Gatot Subroto Email: [email protected]
Kav. 52-53, South Java
DKI Jakarta Dr Sodef Azadmard Damirchi
Indonesia Chair of CCFO In Iran
Tel: 08161350286 Tabriz University
Email: [email protected] Tabriz
Iran (Islamic Republic of)
Prof Sugeng Heri Suseno Tel: [email protected]
Lecture Email: [email protected]
Aquatic Product Technology
Bogor Agricultural University Mrs Vahideh Shayegan
Jl. Lingkar Akademik, Kampus IPB Darmaga-Bogor member of national codex committee on CCFO in Iran
Bogor ministry of health
Indonesia Iran (Islamic Republic of)
Mr Candra Wiguna Alsufi Mrs Zohreh Taghvaee

Second Secretary Private Section(Fat And Oil association)
Embassy of Indonesia Email: [email protected]
Indonesian Embassy No 233, Jalan Tun Razak P.O ITALY - ITALIE - ITALIA
Box 10889
Kuala Lumpur Mr Angelo Faberi
Malaysia Expert
Tel: +601123874207 ICQRF - Directorate General for food and agricultural
Email: [email protected] products frauds prevention and contrast
Laboratorio centrale di Roma
Mrs Ericha Fatma Yuniati MInistry of Agriculture Foodstuff and Forestry Policies
Head of Industrial Resources And Infrastructure Section Via del Fornetto 85
Directorate General of Agro Industry Rome
Ministry of Industry Italy
JL JENDERAL GATOT SUBROTO KAV. 52-53 Jakarta Tel: +39 06 46656844
DKI Jakarta Email: [email protected]
Indonesia
Tel: +628121383911 JAPAN - JAPON - JAPÓN
Email: [email protected] Mr Hajime Kawamura
Ms Andriani Z. Technical Expert
Head Of Industrial Resources and Infrastructure Fisheries Processing Industries and Marketing Division,
Section Fisheries Agency
Directorate General Of Agro Based Industry Ministry of Agriculture, Forestry and Fisheries
Ministry Of Industry 1-2-1, Kasumigaseki, Chiyoda-ku
Ministry Of Industry Buliding, 17th Floor Gatot Subroto Tokyo
Kav. 52-53, South Java Japan
DKI Jakarta Tel: +81-3-3501-1961
Indonesia Email: [email protected]
Tel: 081382522981 Ms Aya Orito-nozawa
Email: [email protected] Section Chief
Food Safety Policy Division, Food Safety and
Consumer Affairs Bereau
Ministry of Agriculture, Forestry and Fisheries
1-2-1, Kasumigadeki, Chiyoda-ku
Tokyo
Japan
Tel: +81-3-3502-8732
MALAYSIA - MALAISIE - MALASIA Mr Mohd Muslimin Hashim

Manager
Dr Ahmad Kushairi Din Selangor
Director General Malaysian Palm Oil Council
Malaysian Palm Oil Board 2nd Floor Wisma Sawit Lot 6, SS6, Jalan Perbandaran
6, Persiaran Institusi, Bandar Baru Bangi, Kajang Kelana Jaya
Selangor Selangor
Malaysia Malaysia
Tel: 603-8925 9445 Tel: 603-78064097
Ms Raizawanis Abdul Rahman Dr Elina Hishamuddin
PRINCIPAL ASSISTANT DIRECTOR Senior Research Officer
Food Safety and Quality Division Malaysian Palm Oil Board (MPOB)
Ministry of Health Malaysia No 6, Persiaran Institusi, Bandar Baru Bangi, Kajang
Level 4, Menara Prisma, Presint 3, No 26, Jalan Selangor
Persiaran Perdana Precint 3, Malaysia
Putrajaya Tel: 603-8769 4431
Malaysia Email: [email protected]
Tel: 603-88850797
Email: [email protected] Ms Yap Lee Sheer
regulatory & Scientifc Affair Manager
Mrs Fauziah Arshad Federation of Malaysian Manufacturer (FMM)
Principal Research Officer Wisma FMM, No. 3, Persiaran Dagang PJU 9, Bandar
Malaysian Palm Oil Board (MPOB) Sri Damansara
Wisma Sawit Lot 6, SS6, Jalan Perbandaran Kelana Kuala Lumpur
Jaya Malaysia
Selangor Tel: 6013- 5361398
Malaysia Email: [email protected]
Tel: 6019 228 5232
Email: [email protected] Ms Rosidah Radzian
Director of Product Development and Advisory Services
Mr Tan Beng Huat Division
Director Marketing and Promotion Malaysian Palm Oil Board
Malaysian Palm Oil Association No 6, Persiaran Institusi Bandar Baru Bangi Kajang
12th Floor, Bangunan Getah Asli 148 Jalan Ampang Selangor
Kuala Lumpur Malaysia
Malaysia Tel: 603-8769 4589
Tel: 603-27105677 Email: [email protected]
Mr Zainal Shafie
Mr Teoh Beng Chuan Head of Quality Control Unit
Deputy CEO Malaysian Palm Oil Board
The Palm Oil Refiners Association of Malaysia Lot 6, SS6, Jalan Perbandaran, Kelana Jaya
(PORAM) Selangor
801C/802A, Block B, Executive Suites, Kelana Malaysia
Business Center 97, Jalan SS 7/2 Kelana Jaya Tel: 603-7802 2956
Selangor Email: [email protected]
Malaysia
Tel: 603-7492 0006 Ms Karen Wong Yoke Sim
Email: [email protected] Pharmacist
National Pharmaceutical Regulatory Agency
Mrs Sarafhana Dollah Lot 36, Jalan Universiti, Petaling Jaya
Executive Selangor
Selangor Malaysia
Malaysian Palm Oil Council Tel: 603-78835528
2nd Floor, Wisma Sawit Lot 6, SS6, Jalan Perbandaran, Email: [email protected]
Kelana Jaya
Selangor MOROCCO - MAROC - MARRUECOS
Malaysia
Tel: 603-78064097 Mrs Nadia Maata
Email: [email protected] chef Division Recherche Développement et relations
Extérieurs
Agriculture
Laboratoire Officiel d'Analyses et de Recherches
25, rue NICHAKRA Rahal
Casablanca
Morocco
Tel: 00212522302007
Dr Abderraouf El-antari NORWAY - NORVÈGE - NORUEGA

Researcher
Food Technology Mrs Line Ruden
Moroccan National Institute of Agronomic Research Senior Adviser
National Institute of Agronomic Research Regional Norwegian Food Safety Authority
Center for Agricultural Research in Marrakech, BP 533, Head Office
Marrakech, Maroc. P.O.Box 383
Morocco Brumunddal
Tel: 0 212 5 24 43 53 01 / 0212 6 6 Norway
Email: [email protected] Tel: +47 22778587
Mr Hassan Mouho
Responsable Laboratoire Mrs Line Johnsen
Etablissement Autonome De Controle Et De Director Regulatory Affairs
Coordination Des Exportations Aker BioMarine Antarctic
Ministere De L’ Agriculture Et De La Peche Maritime P.O Box 496
Eacce Residence Lazrak Avenue Abdelkrim Khattabi Lysaker
Gueliz Norway
Marrakech Tel: +4748261836
Tel: +212 6 18 53 22 77 Email: [email protected]
Email: [email protected] Mrs Gunn Harriet Knutsen
NETHERLANDS - PAYS-BAS - PAÍSES BAJOS Chief Adviser
Norwegian Seafood Federation
Ms Outi Tyni Environment and Health
General Secretariat P.O. Box 5471
Council of the European Union Oslo
Rue de la Loi/Wetstraat 175 Norway
Brussels Tel: +47 95147831
Belgium Email: [email protected]
Tel: +32 (0) 2 281 27 70
PERU - PÉROU - PERÚ
Mr Vincent Van Den Berk Eng Soraya Lastra Casapia
Policy Coordinator Sustainable Agro-Commodities Ejecutiva
Ministry of Economic Affairs Direccion De Normalización
PO Box 20401 Inacal
The Hague Calle Las Camelias 815. San Isidro
Netherlands Lima
Tel: +316 11744446 or +316 57911616 Peru
Email: [email protected] Tel: 51996674151
NIGERIA - NIGÉRIA
Eng Miguel Gallo Seminario
Dr Yaya A. O. Olaniran SNP-Sociedad Nacional de Pesquería
Permanent Representative of the Federal Republic of Lima
Nigeria Peru
to UN Rome based Food Agencies Tel: +51 998535121
Embassy of Nigeria Via Cassiodoro, 2/C Email: [email protected]
Rome
Italy Eng Javier Igarashi Hasegawa
Tel: +39 06 6896093 SNP-Sociedad Nacional de Pesquería
Email: [email protected] Lima
Peru
Mrs Doris Oma Akalusi Tel: +51 994 048 275
Deputy Director Email: [email protected]
National Agency for Food and Drug Administration and
PHILIPPINES - FILIPINAS
Control
NAFDAC, Wuse Zone 7 Ms Ma. Celia M. Raquepo
Aubja Division Chief III
Nigeria Philippine Coconut Authority
Tel: +2348023021457 Research and Development Branch
Email: [email protected] No. 6 Gremville Subdivision Tandang Sora
Mrs Preye Olive Edotimi Quezon City
Deputy Director Philippines
National Agency for Food and Drug Administration and Tel: (632) 928-45-01
Control Email: [email protected]
NAFDAC, WUSE ZONE 7
Aubja
Nigeria
Tel: +2348033024823
POLAND - POLOGNE - POLONIA Mr Juan Ramón Izquierdo Álvarez- Buylla

Jefe de Servicio de Laboratorio
Ms Urszula Wieteska Laboratorio Arbitral Agroalimentario; Departamento de
Senior Expert análisis de aceites y grasas. Dirección Gene
Department of Marketing Quality Control Ministerio de Agricultura y Pesca, Alimentación y Medio
Agricultural and Food Quality Inspection Ambiente
30, Wspolna, Str. C/ Aguarón nº 13 28023-Madrid
Warsaw Madrid
Poland Spain
Tel: +48226232919 Tel: 913474961
REPUBLIC OF KOREA - RÉPUBLIQUE DE CORÉE - SUDAN - SOUDAN - SUDÁN
REPÚBLICA DE COREA
Ms Amani Omer Hamid
Dr Chiyeun Cheung Head of Food Laboratory
Scientific officer SUDANESE STANDARD & METROLOGY
Food Standard Organisation
Ministry of Food and Drug Safety Red Sea Province Port Sudan City
Email: [email protected] Port Sudan
Ms Dasun Lee Sudan
Researcher Tel: +249912662288
Food Policy Coordination Email: [email protected]
Ministry of Food and Drug Safety Dr Ehlam Hossain
Email: [email protected] Director
RUSSIAN FEDERATION - FÉDÉRATION DE RUSSIE National Research Center
- FEDERACIÓN DE RUSIA KHARTOUM North Shambat City P.O. box 213
Khartoum
Mr Vladimir Bessonov Sudan
Head Email: [email protected]
Fats and Oils Laboratory
Federal Research Centre of Nutrition, Biotechnology Mr Mahgoub Abdelmagip
and Food Safety Head of Technical Committee Section
2/14 Ustinsky proezd Technical Committee Section
Moscow Sudanese Standard and Metrology Organization
Russian Federation Algamaa Street -Sudanese Standard and Metrology
Tel: +7 495 698 53 60 Organization -KHARTOUM
Email: [email protected] KHARTOUM
Sudan
SAUDI ARABIA - ARABIE SAOUDITE - ARABIA Tel: 00249912667281
SAUDITA Email: [email protected]
Eng Ameen Al-ahmar SWITZERLAND - SUISSE - SUIZA
Head of Food Processing and Radio-logical
Measurement Section Mrs Christina Blumer
Email: [email protected] Scientific employee
Federal Food Safety and Veterinary Office FSVO
Mr Fawzi Alhamdan Bern
Chief Specifications and Standards Specialist Switzerland
Executive Dept. For Technical Regulations and Email: [email protected]
Standards
Saudi Food and Drug Authority Mr Eric Coiffier
North Ring Road - Al Nafal Unit (1) Riyadh 13312 - Food Scientist
6288 KSA Nestrade S.A.
Riyadh Rue d'Entre-Deux-Villes 12
Saudi Arabia La Tour-de-Peilz
Tel: +966112038222 Switzerland
Email: [email protected] Tel: +41 21 924 56 78
SPAIN - ESPAGNE - ESPAÑA
Dr Manfred Lützow
Mrs Ana Díaz Pérez Advisor
Jefe de Servicio Técnico saqual GmbH
SG Control y Laboratorios Alimentarios. Klosterstrasse 39
Ministerio de Agricultura, Alimentación y Medio Wettingen
Ambiente. Switzerland
Paseo Infanta Isabel, 1 28014 MADRID Email: [email protected]
Madrid
Spain
Tel: 913473678
THAILAND - THAÏLANDE - TAILANDIA TURKEY - TURQUIE - TURQUÍA

Mrs Usa Bamrungbhuet Mr Selman Ayaz
National Bureau of Agricultural Commodity and Food Head of Department
Standards Food Establishments and Codex
50 Paholyothin Road, Chatuchak Ministry of Food Agriculture and Livestock - General
Bangkok Directorate of Food and Control
Thailand Eskişehir Yolu 9. Km Lodumlu
Tel: +66 2 561 2277 Ankara
Email: [email protected] Turkey
Tel: +903122587713
Ms Jiraporn Banchuen Email: [email protected]
Standards Officer, Professional Level
National Bureau of Agricultural Commodity and Food Prof Aziz Tekin
Standards Professor
50 Paholyothin Road, Chatuchak The Faculty of Engineering
Bangkok Ankara University
Thailand Ankara University-The Faculty of Engineeering-F Bl.
Tel: +662 561 2277 ext. 1417 Tandogan
Email: [email protected] Ankara
Turkey
Mr Adul Premprasert Tel: 00903122033313
The Federation of Thai Industries Email: [email protected]
Committee of Food Processing Industry Club The
Federation of Thai Industries Queen Sirikit National Ms Hatice Uslu
Convention Center, Zone C,4th Floor 60 Rachadapisek Food engineer
Rd, Klongtoey The General Directorate of Food and Control
Bangkok The Ministry of Food, Agriculture and Livestock
Thailand Gıda, Tarım ve Hayvancılık Bakanlıgı Eskisehir Yolu 9.
Tel: +662 819 7470-3 km Lodumlu
Email: [email protected] Ankara
Turkey
Mrs Yaowadee Songserm Tel: 00903122587753
Thai Tuna Industry Association Email: [email protected]
163 Rajapark Building, 11th floor, Sukhumvit 21 Road
(Asoke), Klongtoey-Nua , Wattana UGANDA - OUGANDA
Bangkok
Thailand Ms Irene Wanyenya
Tel: + 662 661 8992-3 Deputy Food Desk Coordinator
Email: [email protected] Food Desk
National Drug Authority
Ms Sasiwimon Tabyam Plot 46-48 Lumumba Avenue P.O. Box 23096
Senior Standards Officer Kampala
National Bureau of Agricultural Commodity and Food Uganda
Standards Tel: +256 712 478333
50 Paholyothin Road, Chatuchak Email: [email protected]
Bangkok
Thailand Dr Jacent Asiimwe
Tel: 662 561 2277 #1412 Principal Nutritionist
Email: [email protected] Community Health Department
Ministry of Health
TUNISIA - TUNISIE - TÚNEZ Plot 6, Lourdel Road P.O. Box 7272 Kampala, Uganda
Kampala
Mr Kamel Ben Ammar Uganda
DIRECTEUR Tel: +256 784 092788
Qualité et normalisation Email: [email protected]
Office national de l'huile
10, avenue mohamed V UNITED KINGDOM - ROYAUME-UNI - REINO UNIDO
Tunis
Tunisia Mr Kieron Stanley
Tel: +216 71345566 Department for Environment Food and Rural Affairs
Email: [email protected] Nobel House Smith Square
London
Dr Naziha Grati Kammoun United Kingdom
Maître de conférences en technologie et qualité de Email: [email protected]
l'huile d'olive
Institut de l'Olivier
Ministère de l'agriulture
B.P 1087
SFAX
Tunisia
Tel: +216 742412 240
UNITED STATES OF AMERICA - ÉTATS-UNIS Dr Robert Moreau

D'AMÉRIQUE - ESTADOSUNIDOS DE AMÉRICA Research Chemist
Eastern Regional Research Center, Agricultural
Mr Paul South Research Service
Director U.S. Department of Agriculture
Division of Plant Products and Beverages 600 East Mermaid Lane
Center for Food Safety and Applied Nutrition Wyndmoor, PA
U.S. Food and Drug Administration 5100 Paint Branch United States of America
Parkway Tel: +1.215.233.6428
College Park, MD Email: [email protected]
United States of America
Tel: +1-240-402-1640 Ms Selina Wang
Email: [email protected] Research Director, UC Davis Olive Center at the Robert
Mondavi Institute for Wine and Food Science
Mr Austin Graydus Assistant Adjunct Professor, Department of Food
International Trade Specialist Science and Technology
Processed Products and Technical Regulations Division University of California, Davis
(PPTRD) One Shields Ave.
U.S. Department of Agriculture Davis, CA
Foreign Agricultural Service OASA 1400 Independence United States of America
Ave, SW Room 5646 Tel: +1-530-219-1267
Washington, DC 20250 Email: [email protected]
Tel: +1-202-720-9959 VIET NAM
Mrs Thi Bui Oanh Dang
Ms Marie Maratos Auditor
International Issues Analyst Quality Assurance and Testing center 3
U.S. Codex Office, Food Safety & Inspection Service Quality Assurance and Testing center 3
U. S. Department of Agriculture 49 Pasteur street, District 1
1400 Independence Avenue, SW Room 4861 Ho Chi Minh
Washington, DC Viet Nam
United States of America Tel: 909390656
Tel: +1-202-690-4795 Email: [email protected]
Mr Thanh Cong Nguyen
Deputy of Head
Foods Testing Department
Quality Assurance and Testing center 3
49 Pasteur street, District 1
Ho Chi Minh
Viet Nam
Tel: 907619919
OBSERVERS
OBSERVATEURS
OBSERVADORES
INTERNATIONAL GOVERNMENTAL ORGANIZATIONS

ORGANISATIONS GOUVERNEMENTALES INTERNATIONALES
ORGANIZACIONES GUBERNAMENTALES INTERNACIONALES
INTERNATIONAL OLIVE OIL COUNCIL (IOOC)

Eng Jaime Lillo
Deputy Director
Chemistry, Economic, Promotion
International Olive Council (IOC)
Príncipe de Vergara, 154
madrid
Spain
Tel: 915903638
INTERNATIONAL NON-GOVERNMENTAL ORGANIZATIONS

ORGANISATIONS NON-GOUVERNEMENTALES INTERNATIONALES
ORGANIZACIONES INTERNACIONALES NO GUBERNAMENTALES
AMERICAN OIL CHEMISTS' SOCIETY (AOCS) INTERNATIONAL ALLIANCE OF DIETARY/FOOD

SUPPLEMENT ASSOCIATIONS (IADSA)
Dr Richard Cantrill
Chief Science Officer Mr Peter Berry Ottaway
AOCS International Alliance of Dietary/Food Supplement
2710 S. Boulder Dr Associations (IADSA)
Urbana Gridiron Building One Pancras Square
United States of America London
Tel: +1 217 694 4830 United Kingdom
Email: [email protected] Tel: 0044 7 903 731 078
EUROPEAN FOOD EMULSIFIER
MANUFACTURERS' ASSOCIATION (EFEMA) THE MARINE INGREDIENTS ORGANISATION
(IFFO)
Mr Victor Basuki
EFEMA Dr Gretel Bescoby
DuPont Agricultural Indonesia Beltway office park Technical manager
Building A, 5th Floor Jalan Ampera Raya No.9-10 Technical
Jakarta 12550 Indonesia IFFO: The Marine Ingredients Organisation
Email: [email protected] Unit C, Printworks 22 Amelia Street
London
GLOBAL ORGANIZATION FOR EPA AND DHA
United Kingdom
OMEGA-3S (GOED)
Tel: 2030539195
Mr David Pineda Ereno Email: [email protected]
1075 Hollywood Avenue INTERNATIONAL SPECIAL DIETARY FOODS
Salt Lake City INDUSTRIES (ISDI)
Email: [email protected] Ms Aummaruta Sirichai
International Special Dietary Foods Industries
Dr Harry Rice Avenue Jules Bordet 142
GOED Brussels
1075 Hollywood Avenue Belgium
Salt Lake City Tel: +32 2 761 16 00
United States of America Email: [email protected]
Mr Paul Browner
GOED
1075 Hollywood Avenue
Salt Lake City
SECRETARIATS – SECRÉTARIATS- SECRETARÍAS
CODEX SECRETARIAT Ms Annamaria Bruno

Senior Food Standards Officer
Mr Patrick Sekitoleko Joint FAO/WHO Food Standards Programme
Food Standards Officer Food and Agriculture Organization of the United
Joint FAO/WHO Food Standards Programme Nations (FAO)
Food and Agriculture Organization of the United Viale delle Terme di Caracalla
Nations (FAO) Rome
Viale delle Terme di Caracalla Italy
Rome Tel: +39 0657056254
Italy Email: [email protected]
Tel: +39 0657056626
Mrs Verna Carolissen-mackay Ms Zailina Abdul Majid

Food Standards Officer Principal Assistant Director
Joint FAO/WHO Food Standards Programme Food Safety and Quality Division
Food and Agriculture Organization of the United Ministry of Health Malaysia
Nations (FAO) Level 4, Menara Prisma, Precinct 3
Viale delle Terme di Caracalla Federal Government Administrative Centre
Rome No 26, Jalan Persiaran Perdana
Italy 62675 Putrajaya
Tel: +39 0657055629 MALAYSIA
Email: [email protected] Phone : +603 8885 0786
Fax : +603 8885 0790
Ms Takako Yano Email: [email protected]
Food Standards Officer
Joint FAO/WHO Food Standards Programme Ms Shazlina Mohd Zaini
Food and Agriculture Organization of the United Senior Assistant Director
Nations (FAO) Food Safety and Quality Division
Viale delle Terme di Caracalla Ministry of Health Malaysia
Rome Level 4, Menara Prisma, Precinct 3
Italy Federal Government Administrative Centre
Tel: +39 06 5705 5868 No 26, Jalan Persiaran Perdana
Email: [email protected] 62675 Putrajaya
MALAYSIA’
Phone: +603 8885 0797 ext. 4061
HOST GOVERNMENT SECRETARIAT – Fax : +603 8885 0790
SECRÈTARIAT DU GOUVERNEMENT HÒTE - Email: [email protected]
SECRETARÌA DEL ANFITRIÒN
Ms Nuurul Hidayah Sharipan
Technical Team Assistant Director
Dr Tee E Siong Food Safety and Quality Division
Nutrition Consultant Ministry of Health Malaysia
Food Safety and Quality Division Level 4, Menara Prisma, Precinct 3
Ministry of Health Malaysia Federal Government Administrative Centre
Level 4, Menara Prisma, Precinct 3 No 26, Jalan Persiaran Perdana
Federal Government Administrative Centre 62675 Putrajaya
No 26, Jalan Persiaran Perdana MALAYSIA
62675 Putrajaya Phone: +603-8885 0797 ext. 4066
MALAYSIA Fax: +603-8885 0790
Phone : +603 8885 0797 Email: [email protected]
Fax : +603 8885 0790 Ms Nurul Syuhada Mohamad Basri
Email: [email protected] Assistant Director
mailto:[email protected] Food Safety and Quality Division
Dr Chin Cheow Keat Level 4, Menara Prisma, Precinct 3
Deputy Director Federal Government Administrative Centre
Food Safety and Quality Division No 26, Jalan Persiaran Perdana
Ministry of Health Malaysia 62675 Putrajaya
Level 4, Menara Prisma, Precinct 3 MALAYSIA
Federal Government Administrative Centre Phone: +603-8885 0797 ext. 4077
No 26, Jalan Persiaran Perdana Fax: +603-8885 0790
62675 Putrajaya Email: [email protected]
MALAYSIA
Phone : +603 8885 0795 Ms Seri Rukiah Mohamad Farid
Fax : +603 8885 0790 Assistant Director
Email: [email protected] Food Safety and Quality Division
Ms Norrani Eksan Level 4, Menara Prisma, Precinct 3
Deputy Director Federal Government Administrative Centre
Food Safety and Quality Division No 26, Jalan Persiaran Perdana
Ministry of Health Malaysia 62675 Putrajaya
Level 4, Menara Prisma, Precinct 3 MALAYSIA
Federal Government Administrative Centre Phone: +603-8885 0797 ext. 4017
No 26, Jalan Persiaran Perdana Fax: +603-8885 0790
62675 Putrajaya Email: [email protected]
MALAYSIA
Phone: +603-8885 0794
Fax: +603-8885 0790
Ms Norshafawati Rosli Ms Maizatul Azlina Chee Din

Assistant Director Principal Assistant Director
Food Safety and Quality Division Food Safety and Quality Division
Ministry of Health Malaysia Ministry of Health Malaysia
Level 4, Menara Prisma, Precinct 3 Level 4, Menara Prisma, Precinct 3
Federal Government Administrative Centre Federal Government Administrative Centre
No 26, Jalan Persiaran Perdana No 26, Jalan Persiaran Perdana
62675 Putrajaya 62675 Putrajaya
MALAYSIA MALAYSIA
Phone: +603-8885 0797 ext. 4074 Phone: +603-8885 0797 ext. 4272
Fax: +603-8885 0790 Fax: +603-8885 0790
Logistic Team Mr Mohd Khaidir Abdul Hamid
Principal Assistant Director
Ms Sharizat Ahmad Food Safety and Quality Division
Deputy Director Ministry of Health Malaysia
62675 Putrajaya Phone: +603-8885 0739
MALAYSIA Fax: +603-8885 0790
Phone: +603-8885 0797 ext. 4050 Email: [email protected]
Fax: +603-8885 0790
Email: [email protected] Ms Nurul Hidayati Mohd. Nasir
Senior Assistant Director
Ms Zawiyah Sharif Food Safety and Quality Division
Principal Assistant Director Ministry of Health Malaysia
62675 Putrajaya Phone: +603-8885 0797 ext 4058
MALAYSIA Fax: +603-8885 0790
Phone: +603-8885 0736 Email: [email protected]
Fax: +603-8885 0790
Email: [email protected] Ms Maria Afiza Omar
Assistant Director
Ms Hamanyza Ab. Halim Food Safety and Quality Division
Senior Principal Assistant Director Ministry of Health Malaysia
MALAYSIA Fax: +603-8885 0790
Phone: +603-8885 0737 Email: [email protected]
Fax: +603-8885 0790
Email: [email protected] Ms Noor Ul-Aziha Muhammad
Mr Shanmugam Supramaniam Food Safety and Quality Division
Principal Assistant Director Ministry of Health Malaysia
MALAYSIA Fax: +603-8885 0790
Phone: +603-8885 0797 ext. 4029 Email: [email protected]
Fax: +603-8885 0790
Mr Rashid Mal Nurumal

Assistant Director
Food Safety and Quality Division
Level 4, Menara Prisma, Precinct 3
Federal Government Administrative Centre
No 26, Jalan Persiaran Perdana
62675 Putrajaya
MALAYSIA
Phone: +603-8885 0797 ext 4218
Fax: +603-8885 0790
Mr Ruba Sundaram Muthusamy
Environmental Health Officer
62675 Putrajaya
MALAYSIA
Phone: +603-8885 0797 ext. 4122
Fax: +603-8885 0790
Ms Hadidawati Mahadi
62675 Putrajaya
MALAYSIA
Phone: +603-8885 0797 ext 4237
Fax: +603-8885 0790
REP17/FO Appendix II 26
Appendix II
FOOD ADDITIVES
PART A – CCFO25 Replies to CCFA

Use of Antioxidants in FC 02.1.2 “Vegetable oils and fats”
In general, the use of antioxidants is technologically justified in food category 2.1.2 (vegetable oils and fats), except
virgin oils and fats. Virgin oils and cold pressed oils do not require addition of any food additives (including
antioxidants) as indicated in the commodity standards falling under the category 02.1.2 – i.e. CODEX STAN 19-
1981, CODEX STAN 33-1981 and CODEX STAN 210-1999. The use of food additives in such oils is not needed
because it could change the nature of oils and mislead the consumer.
Use of lecithin (INS322 (i)) in FC 02.1.2 “Vegetable oils and fats”
Lecithin is widely used as an antioxidant in vegetable oils and fats, and/or as an antioxidant synergist in
combination with tocopherols. The use of lecithin in vegetable oils and fats is technologically justified, except for
virgin oils and olive oils.
Use of citrates (INS 333 (ii)) and INS 332 (ii)
Like other citrates, tricalcium citrate (INS 333(ii)), tripotasium citrate (INS 332(ii)) are technologically justified as
antioxidant synergists in products conforming to CODEX STAN19-1981 and CODEX STAN 210-1999.
Since only tocopherols can be used and no citrates are accepted in the products confirming to CODEX STAN 33-
1981, the use of tricalcium citrate (INS 333(ii)) and tripotassium citrate (INS 332(ii)) is not technologically justified
in this product.
Use of Lecithin in CS 19-1981 and CS 211-1999
Since many antioxidants are included in CODEX STAN 19-1981 and CODEX STAN 211-1999, lecithin could be
used as an alternative to other antioxidants or for its synergic effect with other antioxidants. Lecithin may be used
at levels up to 30,000 mg/kg.
Technological function of mono- and diglycerides of fatty acids (INS 471)
Mono- and di-glycerides of fatty acids (INS 471) have been included in the draft standard for fish oil as emulsifier
for use at GMP where they facilitate incorporation of flavourings and antioxidants. Mono- and diglycerides of fatty
acids (INS 471) may be used as antifoaming agent in oils and fats conforming to CODEX STAN 19-1989 for deep
frying as an alternative to polydimethylsiloxane (INS 900a).
Technological function of citrates
Both citrates and sodium alginate (INS 401) are not in the standard for fish oils as their use is not technologically
justified in these products.
Use of acidity regulators in FC 02.1.2
The use of acidity regulators in food category 2.1.2 is not technologically justified.
Use of emulsifiers in FC 02.1.3
The use of emulsifiers in food category 2.1.3 (excluding fish oils) is not technologically justified.
Use of acidity regulators in FC 2.1.3
The use of acidity regulators in food category 2.1.3 is not technologically justified
PART B – for CAC40 adoption

To replace Section 3.3. of CODEX STAN 19-1981, Section 4.1 of CODEX STAN 210-1999 and Section 4.6 of
CODEX STAN 256-2007 with the following:
Flavouring
The flavourings used in products covered by this standard shall comply with the Guidelines for the Use of
Flavourings (CAC/GL 66-2008).
REP17/FO Appendix III 27
Appendix III
DRAFT STANDARD FOR FISH OILS

(N09-2011)
(at Step 8)
1. Scope
This Standard applies to the fish oils described in section 2 that are presented in a state for human consumption.
For the purpose of this Standard, the term fish oils refers to oils derived from fish and shellfish as defined in
section 2 of the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003)1. This standard only
applies to fish oils used in food and in food supplements where those are regulated as foods.
2. Description
Fish oils means oils intended for human consumption derived from the raw material as defined in Section 2 of
the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003). Processes to obtain fish oil for human
consumption may involve, but are not limited to, extraction of crude oil from raw material and refining of that
crude oil. Fish oils and concentrated fish oils are primarily composed of glycerides of fatty acids whereas
concentrated fish oils ethyl esters are primarily composed of fatty acids ethyl esters. Fish oils may contain
other lipids and unsaponifiable constituents naturally present.
Crude fish oils and crude fish liver oils are oils intended for human consumption after they have undergone
further processing, e.g. refining and purification and have to comply with section 3.1, as applicable, as well as
with sections 4, 6.1 and 7. Fish oils intended for direct human consumption shall comply with all sections of
this standard.
The refined fish oil production process typically includes several steps such as repeated heating at high
temperatures as well as alkali/ acid treatments and repeated removal of the water phase. Fish oils may also
be subjected to processing steps (e.g. solvent extraction, saponification, re-esterification, trans-esterification).
2.1 Named fish oils are derived from specific raw materials which are characteristic of the major fish or
shellfish taxon from which the oil is extracted.
2.1.1 Anchovy oil is derived from Engraulis ringens and other species of the genus Engraulis (Engraulidae).
2.1.2 Tuna oil is derived from the species of the genus Thunnus and from the species Katsuwonus pelamis
(Scombridae).
2.1.3 Krill oil is derived from Euphausia superba. The major components are triglycerides and phospholipids.
2.1.4 Menhaden oil is derived from the genera Brevootia and Ethmidium (Clupeidae).
2.1.5 Salmon oil is derived from the family Salmonidae.
2.2 Fish oils (unnamed) are derived from one or more species of fish or shellfish. This includes also
mixtures with fish liver oils.
2.3 Named fish liver oils are derived from the livers of fish and are composed of fatty acids, vitamins or
other components that are representative of the livers from the species from which the oil is extracted.
2.3.1 Cod liver oil is derived from the liver of wild cod, Gadus morhua L and other species of Gadidae.
2.4 Fish liver oil (unnamed) are derived from the livers of one or more species of fish.
2.5 Concentrated fish oils are derived from fish oils described in Sections 2.1 to 2.4 which have been
subjected to processes that may involve, but are not limited to, hydrolysis, fractionation, winterization
and/or re-esterification to increase the concentration of specific fatty acids.
2.5.1 Concentrated fish oil contains 35 to 50 w/w % fatty acids as sum of C20:5 (n-3) eicosapentaenoic acid
(EPA) and C22:6 (n-3) docosahexaenoic acid (DHA).
2.5.2 Highly concentrated fish oil contains more than 50 w/w % fatty acids as sum of EPA and DHA.
2.6 Concentrated fish oils ethyl esters are derived from fish oils described in Section 2.1 to 2.4 and are
primarily composed of fatty acids ethyl esters.
1Fish: Any of the cold-blooded (ecothermic) aquatic vertebrates. Amphibians and aquatic reptiles are not included. Shellfish:
Those species of aquatic molluscs and crustaceans that are commonly used for food.
2.6.1 Concentrated fish oil ethyl esters contain fatty acids as esters of ethanol of which 40 to 60 w/w % are
as sum of EPA and DHA.
2.6.2 Highly concentrated fish oil ethyl esters contain fatty acids as esters of ethanol of which more than
60 w/w % are as sum of EPA and DHA.
3. Essential composition and quality factors

3.1 GLC ranges of fatty acid composition (expressed as percentages of total fatty acids)
Sample of fish oils described in sections 2.1 and 2.3 shall fall within the appropriate ranges specified in
Table 1. Supplementary criteria, for example national geographical and/or climatic variations may be
considered, as necessary, to confirm that a sample is in compliance with the Standard.
3.2 Other essential compositional criteria
For oil from Engraulis ringens (2.1.1) the sum of EPA and DHA has to be at least 27 % (expressed as
percentage of total fatty acids).
For krill oils (2.1.3) the content of phospholipids shall be at least 30 w/w %.
Concentrated fish oils (2.5.1) and highly concentrated fish oils (2.5.2) shall contain at least 50 w/w % of
fatty acids as sum of EPA and DHA in the form of triglycerides and/or phospholipids.
3.3 Quality parameters
Note: this section does not apply to flavoured fish oils where the added flavourings may interfere with
the analytical determination of oxidation parameters.
3.3.1 Fish oils, fish liver oils, concentrated fish oils, and concentrated fish oils ethyl esters (Section
2.1. to 2.6) with the exception of oils dealt with in Section 3.3.2 shall comply with the following:
Acid value ≤ 3 mg KOH/g
Peroxide value ≤ 5 milliequivalent of active oxygen/kg oil
Anisidine value ≤ 20
Total oxidation value (ToTox)2 ≤ 26
3.3.2 Fish oils with a high phospholipid concentration of 30% or more such as krill oil (Section 2.1.3)
shall comply with the following:
Acid value ≤ 45 mg KOH/g
Peroxide value ≤ 5 milliequivalent of active oxygen/kg oil
3.4 Vitamins
Fish liver oils except of deep sea shark liver oil (Sections 2.3 and 2.4) shall comply with following:
Vitamin A ≥ 40 µg of retinol equivalents/ml of oil
Vitamin D ≥ 1.0 µg/ml
Losses during processing may be restored (see Section 2.4. of CAC/GL 9-1987) by the addition of:
Vitamin A and its esters
Vitamin D
Maximum levels for vitamins A and D should be in accordance with the needs of each individual country
including, where appropriate, the prohibition of the use of particular vitamins.
2 Total oxidation value (ToTox) = 2 x Peroxide value + 1 x Anisidine value

Explanatory note: Oxidation of fish oils is a sequential process: following an initial raise of peroxide value, the anisidine value
rises. The peroxide value is therefore a parameter for primary oxidation products, the anisidine value for secondary oxidation
products. The parameter ToTox, which means "total oxidation of oil", was established to avoid that both of these oxidation
products are present at maximum levels. The maximum allowed ToTox value is set separately and lower than the sum of the
individual possible maximum limits set for peroxide and anisidine values.
4. Food Additives
Antioxidants, sequestrants, antifoaming agents, and emulsifiers used in accordance with Tables 1 and 2 of the
General Standard for Food Additives (CODEX STAN 192-1995), in food category 02.1.3 Lard, tallow, fish oil,
and other animal fats are acceptable for use in foods conforming to this standard.
The following additives may be used in addition:
INS Additive name Maximum level
Antioxidant
300 Ascorbic acid, L- GMP
304, 305 Ascorbyl esters 2500 mg/kg, as ascorbyl stearate
307a, b, c Tocopherols 6000 mg/kg, singly or in combination
Emulsifier
322 (i) Lecithin GMP
471 Mono- and di-glycerides of fatty acids GMP
The flavourings used in products covered by this standard should comply with the Guidelines for the Use of
Flavourings (CAC/GL 66-2008).
5. Contaminants
The products covered by this Standard shall comply with the Maximum Levels of the General Standard for
Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).
The products covered by this Standard shall comply with the maximum residue limits for pesticides and/or
veterinary drugs established by the Codex Alimentarius Commission.
6. Hygiene
6.1 General hygiene
It is recommended that the products covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the
Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003), and Code of Hygienic Practice for the
Storage and Transport of Edible Oils and Fats in Bulk (CAC/RCP 36-1987).
6.2 Microbiological criteria
The products should comply with any microbiological criteria established in accordance with the Principles and
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL 21-
1997).
7. Labelling
The requirements of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985)
and of the Guidelines on Nutrition Labelling (CAC/GL 2-1985) apply to this standard.
7.1 Name of the food
The name of the fish oil shall conform to the descriptions given in Section 2 of this Standard. For salmon oil
the label shall specify the source of the raw material (wild or farmed).
7.2 Labelling on non-retail containers
Information on the above labelling requirements shall be given either on the container or in accompanying
documents, except that the name of the food, lot identification and the name and address of the manufacturer
or packer shall appear on the container.
However, lot identification and the name and address of the manufacturer or packer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
For crude fish oils and crude fish liver oils the label shall indicate that these oils are intended for human
consumption only after they have undergone further processing.
7.3 Other labelling requirements
For fish liver oils (Sections 2.3 and 2.4) the content in vitamin A and vitamin D, naturally present or restored,
shall be given if required by country of retail sale.
For all fish oils covered by this standard the content of EPA and DHA shall be given if required by country of
retail sale.
8. Methods of Analysis and Sampling

For checking the compliance with this standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CODEX STAN 234-1999) relevant to the provisions in this
standard, shall be used
Table 1: Fatty acid (FA) composition of named fish oil and fish liver oil categories as determined by
gas liquid chromatography from authentic samples (expressed as percentage of total fatty acids) (see
Section 3.1 of the Standard)
Salmon Cod
Anchovy Tuna Krill Menhaden
(Section 2.1.5) Liver
Fatty acids (Section (Section (Section (Section
(Section
2.1.1) 2.1.2) 2.1.3) 2.1.4) Wild Farmed 2.3.1)
C14:0 myristic acid 2.7-11.5 ND-5.0 5.0-13.0 8.0-11.0 2.0-5.0 1.5-5.5 2.0-6.0
C15:0 pentadecanoic
ND-1.5 ND-2.0 NA ND-1.0 ND-1.0 ND-0.5 ND-0.5
acid
C16:0 palmitic acid 13.0-22.0 14.0-24.0 17.0-24.6 18.0-20.0 10.0-16.0 6.5-12.0 7.0-14.0
C16:1 (n-7) palmitoleic
4.0-12.6 ND-12.5 2.5-9.0 9.0-13.0 4.0-6.0 2.0-5.0 4.5-11.5
acid
C17:0 heptadecanoic
ND-2.0 ND-3.0 NA ND-1.0 ND-1.0 ND-0.5 NA
acid
C18:0 stearic acid 1.0-7.0 ND-7.5 NA 2.5-4.0 2.0-5.0 2.0-5.0 1.0-4.0
C18:1 (n-7) vaccenic
1.7-3.7 ND– 7.0 4.7-8.1 2.5-3.5 1.5-2.5 NA 2.0–7.0
acid
12.0-
C18:1 (n-9) oleic acid 3.6-17.0 10.0-25.0 6.0-14.5 5.5-8.5 8.0-16.0 30.0-47.0
21.0
C18:2 (n-6) linoleic
ND-3.5 ND-3.0 ND-3.0 2.0-3.5 1.5-2.5 8.0-15.0 0.5-3.0
acid
C18:3 (n-3) linolenic
ND-7.0 ND-2.0 0.1-4.7 ND-2.0 ND-2.0 3.0-6.0 ND-2.0
acid
C18:3 (n-6) γ-linolenic
ND-5.0 ND-4.0 NA ND-2.5 ND-2.0 ND-0.5 NA
acid
C18:4 (n-3) stearidonic
ND-5.0 ND-2.0 1.0-8.1 1.5-3.0 1.0-4.0 0.5-1.5 0.5-4.5
acid
C20:0 arachidic acid ND-1.8 ND-2.5 NA 0.1-0.5 ND-0.5 0.1-0.5 NA
C20:1 (n-9) eicosenoic
ND-4.0 ND-2.5 NA ND-0.5 2.0-10.0 1.5-7.0 5.0-17.0
acid
C20:1 (n-11)
ND-4.0 ND-3.0 NA 0.5-2.0 NA NA 1.0-5.5
eicosenoic acid
C20:4 (n-6)
ND-2.5 ND-3.0 NA ND-2.0 0.5-2.5 ND-1.2 ND-1.5
arachidonic acid
C20:4 (n-3)
ND-2.0 ND-1.0 NA NA 1.0-3.0 0.5-1.0 ND-2.0
eicosatetraenoic acid
C20:5 (n-3)
5.0-26.0 2.5-9.0 14.3-28.0 12.5-19.0 6.5-11.5 2.0-6.0 7.0-16.0
eicosapentaenoic acid
C21:5 (n-3)
heneicosapentaenoic ND-4.0 ND-1.0 NA 0.5-1.0 ND-4.0 NA ND-1.5
acid
C22:1 (n-9) erucic acid ND-2.3 ND-2.0 ND-1.5 0.1-0.5 ND-1.5 3.0-7.0 ND-1.5
C22:1 (n-11) cetoleic
ND-5.6 ND-1.0 NA ND-0.1 1.0-1.5 NA 5.0-12.0
acid
C22:5 (n-3)
ND-4.0 ND-3.0 ND-0.7 2.0-3.0 1.5-3.0 1.0-2.5 0.5-3.0
docosapentaenoic acid
C22:6 (n-3)
4.0-26.5 21.0-42.5 7.1-15.7 5.0-11.5 6.0-14.0 3.0-10.0 6.0-18.0
docosahexaenoic acid
ND = non-detect, defined as ≤0.05%
NA = not applicable or available
METHOD OF ANALYSIS FOR ENDORSEMENT BY CCMAS

(For inclusion in CODEX STAN 234-1999)
Commodity Provisions Method
P-Anisidine
European Pharmacopeia 2.5.36
value
USP-FCC10 1S (Krill oil): Content of total phospholipids by qualitative

Phospholipids
and quantitative NMR Analysis
Fish Oil
USP 38 (Omega-3 Acid Triglycerides): Content of oligomers and
partial glyceride; European Pharmacopoeia 01/2008/1352 (Omega3
Triglycerides
acid triglycerides): Oligomers and partial glycerides; AOCS Cd 11d-96
(Mono- and diglycerides determination by HPLC-ELSD)
REP17/FO Appendix IV 32
Appendix IV
PROPOSED DRAFT REVISION TO THE STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS
(CODEX STAN 33-1981): REVISION OF THE LIMIT FOR CAMPESTEROL
(N12-2015)
(at Step 5/8)
New texts added are shown in bold/underlined font.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

Sterol and triterpene dialcohol composition
Desmethylsterol composition (% total sterols)
Cholesterol  0.5
Brassicasterol  0.2 for olive-pomace oils
 0.1 for other grades
Campesterol  4.0*
Stigmasterol < campesterol
Delta-7-stigmastenol  0.5
Beta-sitosterol + delta-5-avenasterol + delta-5-23-stigmastadienol +
clerosterol + sitostanol + delta-5-24-stigmastadienol
 93.0
* When an authentic oil naturally has a campesterol level >4.0% and ≤ 4.5%, it is considered virgin or
extra virgin olive oil if the stigmasterol level is ≤ 1.4%, the delta-7-stigmastenol level is ≤ 0.3% and
stigmastadienes is ≤0.05 mg/kg. The other parameters shall meet the limits set out in the standard.
REP17/FO Appendix V 33
Appendix V
PROPOSED REVISION TO THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN 210-1999):
ADDITION OF PALM OIL WITH HIGH OLEIC ACID (OXG)
(N10-2015)
(at Step 5)
2. DESCRIPTION
2.1 Product Definitions
[Palm oil – high oleic acid (high oleic acid palm oil) is derived from the fleshy mesocarp of hybrid palm
fruit OxG (Elaeis oleifera x Elaeis guineensis).]

3.1 GLC ranges of fatty acid composition (expressed as percentages)
Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic
samples 1 (expressed as percentage of total fatty acids)
Fatty acid Palm oil high oleic acid

C6:0 ND
C8:0 ND
C10:0 ND
C12:0 ND – 0.4
C14:0 ND – 0.8
C16:0 23.0 – 38.0
C16:1 ND – 0.8
C17:0 ND- 0.2
C17:1 ND
C18:0 1.5 - 4.5
C18:1 48.0 – 60.0
C18:2 9.0 – 17.0
C18:3 ND – 0.6
C20:0 ND – 0.4
C20:1 ND - 0.2
C20:2 ND - 0.5
C22:0 ND
C22:1 ND
C22:2 ND
C24:0 ND - 0.2
C24:1 ND
ND - non detectable, defined as ≤ 0.05%

1Data taken from species listed in Section 2.
APPENDIX OTHER QUALITY AND COMPOSITION FACTORS

Table 2: Chemical and physical characteristics of crude vegetable oils
Palm oil high oleic acid
Relative density 0.8957-0.910
(x ºC/water at 20ºC) (50 °C/water a 20 ºC)
Apparent density
ND
(g/ml)
Refractive index
1.459-1.462
(ND 40ºC)
Saponification value
189-199
(mg KOH/g oil)
Iodine value 58 – 75
≤12
Unsaponifiable matter (g/kg)
Stable carbon isotope ratio * -
* For the method see the following publications:

- Woodbury SP, Evershed RP and Rossell JB (1998). Purity assessments of major vegetable oils based
on gamma 13C values of individual fatty acids. JAOCS, 75 (3), 371-379.
- Woodbury SP, Evershed RP and Rossell JB (1998). Gamma 13C analysis of vegetable oil, fatty acid
components, determined by gas chromatography-combustion-isotope ratio mass spectrometry, after
saponification or regiospecific hydrolysis. Journal of Chromatography A, 805, 249-257.
- Woodbury SP, Evershed RP, Rossell JB, Griffith R and Farnell P (1995). Detection of vegetable oil
adulteration using gas chromatography combustion / isotope ratio mass spectrometry. Analytical
Chemistry 67 (15), 2685-2690.
- Ministry of Agriculture, Fisheries and Food (1996). Authenticity of single seed vegetable oils. Working
Party on Food Authenticity, MAFF, UK.
Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples 1 as a percentage of total
sterols

Cholesterol 2.2-4.7
Brassicasterol ND-0.4
Campesterol 16.6-21.9
Stigmasterol 11.5-15.5
Beta-sitosterol 57.2-60.9
Delta-5-avenasterol 1-1.9
Delta-7-stigmastenol ND-0.2
Delta-7-avenasterol ND-1.0
Others ND-1.8
Total sterols (mg/kg) 519-1723
ND - Non-detectable, defined as ≤ 0.05%
1
Data taken from species listed in Section 2.
Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples (mg/kg)

Alpha-tocopherol 128 - 152
Beta-tocopherol ND
Gamma-tocopherol 4 - 138
34
Delta-tocopherol ND – 31
Alpha-tocotrienol 165 - 179
Gamma-tocotrienol 475 - 586
Delta-tocotrienol 35 - 61
Total (mg/kg) 678 - 956
ND - Non-detectable
1
Data taken from species listed in Section 2.
35
REP17/FO Appendix VI 36
APPENDIX VI
PROPOSED DRAFT REVISION TO

THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN 210-1999): PEANUT OIL
(N11-2015)
(at Step 5/8)

3.1 GLC ranges of fatty acid composition (expressed as percentages)
Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic
samples (expressed as percentage of total fatty acids):
Fatty acids Arachis Oil

C16:0 5.0 - 14.0
C16:1 ND - 0.2
C18:0 1.0 - 4.5
C18:1 35.0 – 80.0
C18:2 4.0 - 43.0
C18:3 ND – 0.5
C20:0 0.7 - 2.0
C20:1 0.7 – 3.2
C20:2 ND
C22:0 1.5 - 4.5
C22:1 ND – 0.6
C22:2 ND
C24:0 0.5 - 2.5
C24:1 ND - 0.3

Table 2: Chemical and physical characteristics of crude vegetable oils
Arachis Oil
Relative density 0.909 - 0.920 x=20ºC
Iodine value 77-107
REP17/FO Appendix VII 37
Appendix VII
PROJECT DOCUMENT
PROPOSED NEW WORK TO REVISE THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN
210-1999): ESSENTIAL COMPOSITION OF SUNFLOWERSEED OIL
1. Purpose and scope of the standard

The proposed work is intended to revise:
(i) Section 3 of the Standard for Named Vegetable Oils (CODEX STAN 210-1999) to adapt the composition
parameters of oleic acid (C18:1) and linoleic acid (C18:2) to reduce the gaps of these two fatty acids between
sunflowerseed oil and sunflowerseed oil mid-oleic in order to represent the actual world variability of these oils.
This can be achieved by increasing the maximum level of oleic acid for sunflowerseed oil and proportionally
decreasing the level of linoleic acid
(ii) Section 2.1 the Standard for Named Vegetable Oils (CODEX STAN 210-1999) the definition of
sunflowerseed oil and sunflowerseed mid-oleic oil
2. Relevance and timeliness:
Oils derived from sunflower seeds are some of the most consumed oil products worldwide for decades, both
for its taste and for its beneficial nutritional qualities, and its functionality in the food industry.
The top sunflower producers includes Russia, Ukraine and other temperate countries (77% of world’s
production), but the cultivation of sunflower seeds in subtropical and tropical countries currently represents
15% of world sunflower production according to FAOSTAT data from 2011, 2012 and 2013.
The increase of sunflower cultivation to mild climate territories of Argentina, Tanzania, South Africa, India,
Myanmar, Uganda, Bolivia, Brazil and Paraguay1, as well as the expansion of its cultivation to Kenya, Angola,
Mozambique, Zambia2 may represent a standpoint to discuss the revision of the limits of some fatty acid
composition profiles of sunflower oil, so the adjustment of such provisions should envision the worldwide
variability of sunflower oils currently traded.
There is evidence in scientific literature of the influence of the temperature during seed maturation and fatty
acid composition3,4,5,6.
In order to ensure a regional and/or international trade that is fair, dynamic and transparent, it is essential that
Codex consider amending the parameters related to the content of oleic and linoleic fatty acids, with a view to
providing a framework for them within the standard.
3. Main aspects to be covered:
Section 2.1 revision of the definitions of sunflowerseed oil and sunflowerseed mid-oleic oil.
Section 3 (Table 1) revision of composition parameters of oleic acid (C18:1) and linoleic acid (C18:2) of
sunflowerseed oil
4. Assessment against the Criteria for the establishment of work priorities:
This proposal for new work is consistent with the following criteria applicable to commodities:
a) Consumer protection from the point of view of health, food safety, ensuring fair practices in the food trade
and taking into account the identified needs of developing countries.
The composition limits set in the Codex Standard have been mainly established to ensure fair practices in the
food trade. However, non-representative limits may also act as technical barriers to trade in genuine sunflower
oils, particularly sunflower oil from traditional seeds, if these exceed the limits for agroclimatic reasons or other
causes related to the hybrids used. These limits are not safety-related.
1
FAOSTAT, 2012.
2Protabase Records - Helianthus annuus L.(at. http://database.prota.org/PROTAhtml/Helianthus%20annuus_En.htm)
3Grunvald AK et al. Influence of Temperature on the Fatty Acid Composition of the Oil From Sunflower Genotypes Grown
in Tropical Regions. Journal of the American Oil Chemists' Society, 90(4):545-553, 2013.
4 Lajara JR, Diaz U, Quidiello RD. Definite influence of location and climatic conditions on the fatty acid composition of
sunflower seed oil. Journal of the American Oil Chemists’ Society 67(10):618-623, 1990.
5Salera E, Baldini M. Performance of high and low oleic acid hybrids of sunflower under different environmental conditions.
Helia 21(28):55-68, 1998.

6Sukkasem C, Laosuwan P, Wonprasaid S, Machikowa T. Effects of environmental conditions on oleic acid of sunflower
seeds. International Journal of Chemical, Environmental & Biological Sciences 1(2):4087, 2013.
b) Volume of production and consumption in individual countries and volume and pattern of trade between
countries.
Sunflower oil is the fourth most important oil in the world. Due to its price as compared to other edible oils, its
consumption has increased significantly in the last few years.
According to the most current data published by the FAOSTAT (www.faostat.fao.org), an average of
13,713,410.5 tons of sunflower oil was produced in the 2012 and 2013 crops. The top five producers are
Russian Federation, Ukraine, Argentina, Turkey and France, which represented in this period 67% of world
sunflower oil production (graph 1).
Graph 1.Sunflower oil production of top 5 producers (average 2012/2013).
In 2012/2013, the main exporters were Ukraine, the Russian Federation, Argentina, Netherlands and Hungary.
Practically, all production of sunflowerseed oil in Ukraine was destined to exportation, while 41% of the oil
produced in the Russian Federation and 46% in Argentina were exported. Ukraine, Russian Federation and
Argentina were responsible for 25, 10 and 4%, respectively, by exports considering the global production in
this period.
As regards to imports, India, European Union (except intra trade), Turkey, Egypt and Netherlands were the
top five importers of sunflowerseed oil in 2012 and 2013 (graph 2). They imported together in this period a
total of 3,753,634 tons of sunflower oil.
Graph 2. Sunflower oil imports of top 5 importers (average 2012 – 2013).
c) Diversification of national legislations and apparent resultant or potential impediments to International trade.
This Codex Standard may be used by Member States as a reference for the establishment of their own national
legislation.
The WTO Agreement on Technical Barriers to Trade states that, whenever a Member adopts a technical
regulation in accordance with relevant international standards, it shall be presumed not to create unnecessary
obstacle to international trade (Article 2.5.) There is sound scientific evidence of the world variation in the
oleic/linoleic acid levels and related indexes as a consequence of high temperatures in production areas.In
2006 in Argentina, the Instituto Argentino de Normalización y Certificación (IRAM), the Argentine
standardization body which represents Argentina before ISO, revised the sunflower standard based on the
results of the ASAGA study attached.7
Finally, Argentina modified its regulation to adapt it to the production reality, since the Codex Standard no
longer allows reflecting the fatty acid profile of sunflower oils from Argentina traditional seeds.
The proposed amendment to the Standard for Named Vegetable Oils (CODEX STAN 210) will help to provide
a harmonized international approach to the said quality and composition factors and will facilitate sunflower oil
world trade for all the producers.
The resolution of the various inconsistencies found for sunflower oils defined in Codex Stan 210, will avoid
difficulties in and barriers to trade.
d) International or regional market potential.
The consumption of edible vegetable oils has risen significantly in the last few years, and this trend is expected
to continue and increase in the future.
Sunflower oil production is forecast to reach an all-time high of 16.6 million tons 1.4 million on the year. Exports
are projected to surge, with Ukraine and Russia accounting for the bulk of the increase. Global consumption
is forecast to grow 4 percent, driven mainly by strong demand in the EU, India, the Middle East and North
Africa.
d) Amenability of the commodity to standardization.
This commodity is already regulated by CODEX STAN 210 in force since 1999. However, due to the
appearance of new sunflower hybrids and production under new agro climatic conditions, differences in
composition parameters mainly based on production areas with wider temperature variation and high
temperatures are becoming increasingly evident, which requires modification to reduce the gaps in oleic and
linoleic acid between sunflowerseed oil and sunflowerseed mid-oleic oil.
7 - http://www.alimentosargentinos.gob.ar/HomeAlimentos/Aceites%20y%20Oleaginosas/documentos/011.pdf
The proposed changes should be introduced in the standard as there are scientific studies and analytical data
supporting the rationale for amendment of Codex Stan 210.
e) Coverage of the main consumer protection and trade issues by existing or proposed general standards.
The Codex Standard in force does not address the natural variation in the fatty acid composition of sunflower
oil according to agro climatic conditions of production areas worldwide.
Therefore, the amendment to the Codex Standard will contribute to ensure fair practices in the trade in these
oils.
f) Number of commodities which would need separate standards indicating whether raw, semi processed or
processed.
Not applicable.
g) Work already undertaken by other international organizations in this field and/or suggested by the relevant
international intergovernmental bodies.
None known.
5. Relevance to the Codex strategic objectives:
The proposed new work would contribute to guaranteeing the proper identification of sunflower oil in
international trade, taking into account the special needs and concerns of all countries, as it will meet the
following strategic goals of the Strategic Plan2014-2019 of the Codex Alimentarius.
Goal 1: Establish international food standards that address current and emerging food issues.
The elaboration of Codex standards that are more representative of the world conditions will help to ensure
their wider adoption by Member States and reduce to a minimum their possibility of causing negative effects
on international trade as it is guaranteed that they do not represent any technical barriers to trade. This activity
is very important considering the efforts being made by the international community to increase the production
of food in order to guarantee food security, for which new regions that used to be unproductive have been
incorporated into the productive system over the years.
Historically, sunflower seed is being produced in temperate countries. The identity and quality factors of Codex
Standard were defined based on data from these countries. The increasing of sunflower seed production in
new regions, with higher temperature, has resulted in oil with different fatty acid profiles, which does not fill the
parameters established, making outdated the current in Codex Standard.
According to objective 1.2 of the strategic goal 1, it is expected that international standards could be developed
and revised in order to reach the needs of its Members in response to factors that affect food safety, nutrition
and fair practices in the food trade. Unfortunately, this issue has been discussing in Committee since 2009
without a decision about the matter.
Goal 2: Ensure the application of risk analysis principles in the development of Codex standards
The proposed work will promote the elaboration of Codex commodity standards based on the rigorous scientific
analysis of collected data.
The proposed amendment to this Codex Standard (CODEX STAN 210) will promote fair trade of sunflower oil,
as the production conditions in other geographic areas with parameters different from those regulated by
Codex are considered thus reflecting the existing world variations. Also, this will prevent genuine oils from
being classified under undefined areas.
This proposal of new work is aligned with the objective 2.3 of the strategic goal 2 that recommend increasing
scientific input from developing countries. Argentina and Brazil present their analytical results from genuine oil
of traditional sunflower seeds showing that the fatty acid profile, mainly oleic and linoleic acid, are out of current
codex standard. There are scientific evidences that explain the influence of temperature in the fatty acid profile.
6 . Information on the relation between the proposal and other existing Codex documents as well as
other ongoing work:
There are no other ongoing work about sunflower oil. However, similar new works were recently approved by
CCFO regarding revision on standards of olive oil standard and peanut oil due to climatic influence or new
varieties not covered by current standards.
7. Identification of any requirement for and availability of expert scientific advice:
None identified.
8 . Identification of any need for technical input to the standard from external bodies so that this can
be planned for:
None identified.
9. Proposed time-line for completion of the new work:
Timetable Meeting Progress

Agree on purpose and scope and request approval for new work from the
2017 CCFO25
CAC40.
2017 CAC40 Approval of new work.
Discussion of the draft to amend the sunflower oil standard at Step 4 and
2019 CCFO26
proposal to forward the draft to CAC for adoption at Step 5/8.
Final adoption of the draft amendment for sunflower oil standard at Step
2019 CAC42
5/8.
REP17/FO Appendix VIII 42
Appendix VIII
PROJECT DOCUMENT
PROPOSED NEW WORK TO REVISE THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN
210-1999):
REPLACEMENT OF ACID VALUE WITH FREE FATTY ACIDS FOR VIRGIN PALM OIL AND INCLUSION
OF FREE FATTY ACIDS FOR CRUDE PALM KERNEL OIL
1. Purpose and scope of the standard

The purpose and scope of the proposed revisions to the Standard for Named Vegetable Oils (CODEX STAN
210-1999) is to replace acid value with free fatty acids (FFA) expressed as palmitic acid for virgin palm oil
and to include FFA for crude palm kernel oil expressed as lauric acid in the Appendix to the Standard.
2. Relevance and timeliness

Palm oil is the largest produced, consumed and traded vegetable oil in the world while palm kernel oil is
amongst the largest edible oils traded worldwide. The oils have been globally traded for the last five decades
and are widely consumed in countries such as India, Europe, China, Indonesia, Malaysia and other parts of
the world.
The global trade practices for characterising acidity as one of the main quality specifications of virgin palm oil
and crude palm kernel oil has always been expressed in terms of the content of FFA. However in the
Standard for Named Vegetable Oils (CODEX STAN 210-1999), the acidity of virgin palm oil is currently
expressed as acid value. As for the acidity of crude palm kernel oil, the current specification is 4.0 mg KOH/g
oil. The inconsistency in the different expression terms of the acidity of virgin palm oil and crude palm kernel
oil has resulted in difficulties in international trade.
Codex Standards have been accepted internationally as the main reference in the development of national
legislations. Therefore, the proposed revisions will promote standardization and harmonization with national
legislations, thus avoiding any impediments to the international trade of palm oil and palm kernel oil. Hence,
it is imperative that Codex consider amending the parameter related to acidity and to replace the acid value
with FFA expressed as palmitic acid for virgin palm oil and to include acidity of crude palm kernel oil
expressed as FFA content as lauric acid in the Standard to avoid any disruption to trade.
3. Main aspects that should be covered

The revisions will include a proposed value for FFA content of virgin palm oils, expressed as palmitic acid
and the inclusion of acidity for crude palm kernel oils, expressed as FFA content expressed as lauric acid to
be incorporated under the section Quality Characteristics in the Appendix of the Standard for Named
Vegetable Oils (CODEX STAN 210-1999) and consequential changes to Section 5 on Method of Analysis
and Sampling.
4. An assessment against the criteria for the establishment of work priorities

Criteria applicable to commodities:
General Criterion
Consumer protection from the point of view of health, food safety, ensuring fair practices in the food
trade and taking into account the identified needs of developing countries
There are already provisions in the Standard for Named Vegetable Oils (CODEX STAN 210-1999) to ensure
consumer protection in terms of food safety and authenticity of these products. The new proposed revisions
will serve to enhance international trade of palm oil and palm kernel oil to ensure the quality of the oils and
consistency in global practices.
42
a) Volume of production and consumption in individual countries, and volume and pattern of trade
between countries
According to data published by the Oil World Annual, the total world production of 17 major oils and fats in
2015 amounted to 206.38 million tonnes1. Palm oil is the largest produced vegetable oil in the world. The
global production of palm oil reached 62.56 million tonnes, representing 30% of the total world production of
major oils and fats. This is followed by soybean oil (24%), rapeseed oil (13%) and sunflower oil (7%). Palm
kernel oil is the fifth largest produced vegetable oil at 6.85 million tonnes, contributing to about 3% of total
world production of oils and fats (Figure 1).
Figure 1. World production of major oils and fats in 2015

In 2015, more than 85% of total world production of palm oil and palm kernel oil were contributed by
Indonesia (33.40 million tonnes) and Malaysia (19.96 million tonnes), the major producers of these oils.
Other producers of palm oil and palm kernel oil include Thailand, Colombia, Nigeria, Ecuador and many
other countries2.
In the same period, palm oil and palm kernel oil has been largely consumed worldwide by countries such as
India, Indonesia, European Union (EU), China, Malaysia, Pakistan, Nigeria, Thailand, United States of
America (U.S.A), Colombia as well as many other countries. Table 1 tabulates the global consumption of
palm oil while the worldwide consumption of palm kernel oil is shown in Table 2.
Table 1. Worldwide consumption of palm oil in 2015 3
Country Palm oil consumption (million tonnes)

India 9.29
Indonesia 7.34
EU 7.24
China 5.84
Malaysia 2.92
Pakistan 2.52
Others 25.94
Total 61.09
___________________________________________________________________________
1 Oil World Annual 2016
43
Table 2. Worldwide consumption of palm kernel oil in 2015 4
Country Palm kernel oil consumption (million tonnes)

Indonesia 1.68
Malaysia 1.50
EU 0.67
China 0.62
U.S.A 0.27
Brazil 0.24
India 0.22
Others 1.52
Total 6.72
The major exporters of palm oil and palm kernel oil are Indonesia and Malaysia. In 2015, Indonesia and
Malaysia exported a combined total of 44 million tonnes and 2.96 million tonnes of palm oil and palm kernel
oil, respectively. Both oils are imported by more than 150 countries of which the major importers are India,
EU, China, Pakistan, Bangladesh, U.S.A and Brazil. Figure 2 illustrates the major palm oil importers in
2015 while Figure 3 shows the major importers of palm kernel oil in the same year.
Figure 2. Major importers of palm oil in 2015
___________________________________________________________________________
44
Figure 3. Major importers of palm kernel oil in 2015

b) Diversification of national legislations and apparent resultant or potential impediments to
international trade
The proposed revision in the Standard for Named Vegetable Oils (CODEX STAN 210-1999) would facilitate
in the harmonization of national legislations with international standards and thus reduce impediments to
international trade of palm oil and palm kernel oil.
c) International or regional market potential
There is existing substantial global trade volume of palm oil and palm kernel oil and this trend is expected to
increase further in the future. In 2015, the world production of oils and fats was 206.38 million tonnes and
palm oil and palm kernel oil constituted 30% and 3% of world production of main oils and fats, respectively.
The global exports of palm oil in 2015 were 48.23 million tonnes, which constitutes about 57% of total world
exports of main oils and fats. Approximately 3.31 million tonnes of palm kernel oil was exported worldwide in
the same year.
d) Amenability of the commodity to standardization
The specification for acidity expressed in terms of FFA expressed as palmitic acid for palm oil and FFA
expressed as lauric acid for palm kernel oil has already been well-established in palm oil and palm kernel oil
trade worldwide. Therefore, the proposed revisions are suitable for standardization in the existing Standard
for Named Vegetable Oils (CODEX STAN 210-1999) to facilitate the harmonization of national legislations
with international standards.
e) Coverage of the main consumer protection and trade issues by existing or proposed general
standards
There are already provisions in the existing Standard for Named Vegetable Oils (CODEX STAN 210-1999)
which cover the main consumer protection and trade issues. The proposed revisions will provide further
improvement to the standard and thus facilitate its implementation.
f) Number of commodities which would need separate standards indicating whether raw, semi
processed or processed
This item is not relevant to this proposal.
g) Work already undertaken by other international organizations in this field
There is no other known international organisation which have already undertaken this work.
5. Relevance to Codex strategic objectives

This revision is consistent with the Strategic Plan of the Codex Alimentarius Commission 2014-2019 to
establish international food standards in response to needs identified by Members and in response to factors
that affect food safety, nutrition and fair practices in the food trade.
6. Information on the relation between the proposal and other existing Codex documents as well as
other ongoing work
This proposal is a revision to the existing Codex Standard for Named Vegetable Oils (CODEX STAN 210-
1999).
7. Identification of any requirement for and availability of expert scientific advice

No expert scientific advice from external bodies is necessary.
8. Identification of any need for technical input to the standard from external bodies so that this
can be planned for:
No technical input to the standard from external bodies is necessary.
9. The proposed timeline for completion of the new work, including the start date, the proposed
date for adoption at step 5, and the proposed date for adoption by the Commission
Approval as new work by the 40th Session of the Codex Alimentarius Commission in 2017;
Proposed draft revisions considered at Step 4 at the 26th Session of CCFO, 2019.
Final adoption at Step 5/8 in the 42nd Session of the Codex Alimentarius Commission in 2019.
45
REP17/FO Appendix IX 46
Appendix IX
AMENDMENT TO THE STANDARD FOR NAMED VEGETABLE OILS (CODEX STAN 210-1999)
(for adoption)

2. COMPOSITION CHARACTERISTICS
The gama oryzanol in crude Rice bran oil should be in the range of 0.9-2.1%
For the fatty acid range of crude rice bran oil not intended for direct human consumption the ranges
as given for rice bran oil in Table 1 apply
REP17/FO Appendix X 47
Appendix X
PROJECT DOCUMENT
NEW WORK TO REVISE THE STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS (CODEX STAN
33-1981)
1. Purpose and scope of the proposed work

Review Sections 3, 8 and the appendix of the current Codex Standard for Olive Oils and Olive Pomace Oils
(CODEX STAN 33-1981,) to bring them in line with latest technological and scientific progress and evolving
conditions in the sector and to take into account the needs of all Codex members.
2. Relevance and timeliness

The proposed work falls within the terms of reference of the Codex Committee on Fats and Oils (CCFO): "To
elaborate worldwide standards for fats and oils of animal, vegetable and marine origin including margarine and
olive oil."
There have been significant technological and scientific developments since the last major revision of the
Standard (CODEX STAN 33-1981) in 2003, therefore it is timely to review the standard to take into account
these developments.
The new work will add to the knowledge of the composition and quality characteristics of olive products and
update the Codex standard to enable product quality control, facilitate international trade, enhance consumer
protection and prevent fraudulent and misleading practices and adulteration. To this end quality and
authenticity verification of olive oil products should be based on the latest scientific developments.
3. Main aspects to be covered

The main aspect to be covered is the revision of Section 3 (Essential Composition and Quality Factors) and of
the Appendix of the Codex standard in order to:
 keep the pace with the state of the art achievements in olive oil production and refining technology;
 have a more effective set of tools to combat frauds;
 accommodate the greater variability of olive oils composition due to introduction of olive cultivation into
new areas.
Another aspect to be covered is the revision of section 8 (Methods of analysis and sampling) in order to update
the appropriate references and include new methods where appropriate.
4. Assessment against the Criteria for the Establishment of Work Priorities

This new work proposal is consistent with the following criteria applicable to commodities:
(a) Volume of production and consumption in individual countries and volume and pattern of trade between
countries
In the last twenty years the world production of olive oil has increased by 22% and consumption spread to
more and more consuming countries.
According to the data published by IOC 1, global olive oil production in the 2015/16 crop year (October to
September) amounted to 3 160 kilotonnes (kt). Producers were led by the top five producers of the European
Union (2 322 kt, approximately 73% of global production), Syria (110 kt, 3.5%), Tunisia (140 kt, 4.4%), Turkey
(143 kt, 4.5%) and Morocco (130 kt, 4.1%). In the same crop year, the top five (provisional data) exporters
were the EU (610 kt, approximately 73.5% of global exports), Tunisia (100 kt, 12%), Morocco (16.5 kt, 2%),
Turkey (20 kt, 2.4%) and Argentina (30.5 kt, 3.7%).
___________________________________________________________________________
1 www.internationaloliveoil.org
47
International trade in olive oil has sharply developed. Over the last twenty years it increased by 88% in volume
and by 420% in value 2 to reach a total volume of imports of 822.5 kilotonnes in 2015/16 marketing year
(October to September), for an overall value of EUR 3 209 millions in 2015 2. The leading five importers were
the USA (314 kt, approximately 38% of global imports), the EU (119 kt, 14.5%), Brazil (50 kt, 6.1%), Japan
(53.5 kt, 6.5%) and Canada (41 kt, 5%). During the same period, the main five consumers were the EU (1
618.5 kt, approximately 55%), the USA (310 kt, 10.5%), Turkey (124 kt, 4.2%), Syria (105 kt, 3.6%) and
Morocco (120 kt, 4%).
(b) Diversification of national legislation and apparent resultant or potential impediments to international trade.
The Codex standard may be used as a benchmark for standards by member countries in setting their domestic
regulations.
The alignment of national standard to Codex standard is essential to facilitate international trade, promote and
ensure fair trade practices and consumer protection.
Currently producing countries and consuming countries often apply national and international standards which
differ on substantial aspects related to quality and authenticity parameters and analytical methods. Most of the
producing countries use the standard of the International Olive Council.
(c) International or regional market potential
While the EU, Tunisia, Turkey and Morocco are likely to remain the world's leading olive oil exporters in the
near future, production is expected to expand considerably in a number of other countries.
(d) Amenability of the commodity to standardization
The experience with the current Codex standard, in place since 1981, has shown the amenability of olive oil
to standardization.
(e) Coverage of the main consumer protection and trade issues by existing or proposed general standards
The aim of the new work is to revise the existing Codex standard on olive oil.
(f) Number of commodities which would need separate standards indicating whether raw, semi-processed
or processed
The scope of the current standard (CODEX STAN 33-1981) will remain unchanged.
(g) Work already undertaken by other international organizations in this field and/or suggested by the relevant
international intergovernmental body(ies)
International Olive Council (IOC) has developed the following standard: COI/T.15/NC No 3/Rev. 11 TRADE
STANDARD APPLYING TO OLIVE OILS AND OLIVE-POMACE OILS, and COI/T.20/Doc. No 15/Rev. 8
SENSORY ANALYSIS OF OLIVE OIL METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN
OLIVE OIL
5. Relevance to CODEX strategic Objectives

The proposed new work would contribute to ensuring fair practices in international trade in olive oil, taking into
account the needs and special concerns of all countries, by satisfying the following strategic objectives and
priorities elaborated in Codex Alimentarius Commission: Strategic Plan 2014-2019.
Goal 1: Establish international food standards that address current and emerging food issues:
Objective 1.2.2 Develop and revise international and regional standards as needed, in response to needs
identified by Members and in response to factors that affect food safety, nutrition and fair practices in the food
trade.
Developing more globally representative Codex standards will help to ensure they are adopted as widely as
possible by member countries and to minimize the potential negative effects of technical regulations on
international trade by ensuring that they do not act as unnecessary technical barriers to trade. Th
Objective 1.3 Strengthen coordination and cooperation with other international standards-setting organizations
seeking to avoid duplication of efforts and optimize opportunities.
1.3.2 Promote cooperation with other international governmental and non-governmental standard setting
organizations to support development of relevant Codex standards and to enhance awareness, understanding
and use of Codex standards.
___________________________________________________________________________
2 GTA (Global Trade Atlas) import value; annual series 1996-2015
48
6. Information on the relation between the proposal and other existing CODEX documents
n.a.
7. Identification of any need of any requirement for and availability of expert scientific advice
No specific need for any scientific advice has been identified.
8. Identification of any need for technical input to the standard from external bodies
A contribution from relevant organisations including the IOC and AOCS in the revision of the Codex standard
would be expected.
9. The Proposed Timeline for Completion of the New Work

Approval as new work: by 40th session, CAC, 2017
Consideration of proposed Draft amendments at step 4: by 26th session, CCFO, 2019
Submission to CAC for Adoption at Step 5: 2019
Step 7: 27th CCFO 2021
Submission to CAC for Adoption at Step 8: CAC 2021
49

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E

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

Summary and Status of Work ................................................................................................................... page iii

List of Acronyms ....................................................................................................................................... page v

SUMMARY AND STATUS OF WORK

SUMMARY AND STATUS OF WORK

AOCS Association Oil Chemists Society

OPENING OF THE SESSION

ADOPTION OF THE AGENDA (Agenda Item 1)2

MATTERS REFERRED BY THE CODEX ALIMENTARIUS COMMISSION AND OTHER SUBSIDIARY

ACTIVITIES OF INTERNATIONAL ORGANIZATIONS RELEVANT TO THE WORK OF CCFO (Agenda Item

5 CX/FO 17/25/3; CX/FO 17/25/3 Add.1

DRAFT STANDARD FOR FISH OILS (Agenda Item 4) 6

Proposals for the transfer of provisions of Table 3 and Table 4

12 CX/FO 17/25/9 Not issued; CX/FO 17/25/3 Add.1 paras 5-8

DISCUSSION PAPER ON THE REVISION OF LIMITS OF OLEIC AND LINOLEIC ACIDS IN

18 CX/FO 17/25/13; Comments of Philippines (CRD16); Clarification on Agenda Item 13 (CDR26)

OTHER BUSINESS (Agenda Item 15)

21 CX/FO 17/25/14 Not issued

DATE AND PLACE OF THE NEXT SESSION (Agenda Item 16)

23 Proposals from Thailand (CRD19)

CHAIRPERSON - PRÉSIDENT – PRESIDENTE

MEMBERS NATIONS AND MEMBER ORGANIZATIONS

ARGENTINA - ARGENTINE Mrs Jaqueline Marques

CHILE - CHILI Ms Jiyue Zhang

Dr Reda Abdelgalil HUNGARY - HONGRIE - HUNGRÍA

Mr Risto Holma Mr Prabodh Halde

Mrs Elisabeth Jenny IRAN (ISLAMIC REPUBLIC OF) - IRAN

Mr Candra Wiguna Alsufi Mrs Zohreh Taghvaee

MALAYSIA - MALAISIE - MALASIA Mr Mohd Muslimin Hashim

Dr Abderraouf El-antari NORWAY - NORVÈGE - NORUEGA

POLAND - POLOGNE - POLONIA Mr Juan Ramón Izquierdo Álvarez- Buylla

THAILAND - THAÏLANDE - TAILANDIA TURKEY - TURQUIE - TURQUÍA

UNITED STATES OF AMERICA - ÉTATS-UNIS Dr Robert Moreau

INTERNATIONAL GOVERNMENTAL ORGANIZATIONS

INTERNATIONAL OLIVE OIL COUNCIL (IOOC)

INTERNATIONAL NON-GOVERNMENTAL ORGANIZATIONS

AMERICAN OIL CHEMISTS' SOCIETY (AOCS) INTERNATIONAL ALLIANCE OF DIETARY/FOOD

SECRETARIATS – SECRÉTARIATS- SECRETARÍAS

CODEX SECRETARIAT Ms Annamaria Bruno

Mrs Verna Carolissen-mackay Ms Zailina Abdul Majid

Ms Norshafawati Rosli Ms Maizatul Azlina Chee Din

Mr Rashid Mal Nurumal

PART A – CCFO25 Replies to CCFA

PART B – for CAC40 adoption

DRAFT STANDARD FOR FISH OILS

3. Essential composition and quality factors

2 Total oxidation value (ToTox) = 2 x Peroxide value + 1 x Anisidine value

8. Methods of Analysis and Sampling

METHOD OF ANALYSIS FOR ENDORSEMENT BY CCMAS

Commodity Provisions Method

USP-FCC10 1S (Krill oil): Content of total phospholipids by qualitative

New texts added are shown in bold/underlined font.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

New texts added are shown in bold/underlined font.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

Fatty acid Palm oil high oleic acid

ND - non detectable, defined as ≤ 0.05%

APPENDIX OTHER QUALITY AND COMPOSITION FACTORS

Stable carbon isotope ratio * -

* For the method see the following publications:

Palm oil high oleic acid