Policy - Food Regulations (under the Sale of Food Act (1973))

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Legislation relevant to nutrition


Legislation Details

Edible fats and oils 78.—

(1) Edible fats and oils shall mean the fats and oils modified or not and commonly recognised as wholesome foodstuffs. Unless otherwise specified, the peroxide value of edible fats and oils shall not be more than 10 milliequivalents of peroxide oxygen per kg of fat or oil. They may contain permitted anti-oxidants and anti-foaming agents. 
(2) Edible fats and oils shall be free from offensive odour and taste. 
(3) Prepacked edible fats and oils for sale or for use as an ingredient in the preparation of foods shall not contain trans fatty acids at levels exceeding 2% (w/w). 
[S 175/2012 wef 02/05/2012] 
(4) In these Regulations, “trans fatty acids” means the geometrical isomers of monounsaturated and polyunsaturated fatty acids having non-conjugated, interrupted by at least one methylene group, carboncarbon double bonds in the trans configuration. 
[S 175/2012 wef 02/05/2012]

WHO 2nd Global Nutrition Policy Review 2016-2017

Revision log

Mon, 11/19/2018 - 15:17engesveenkEdited by engesveenk.published
Mon, 05/21/2018 - 16:52engesveenkEdited by engesveenk.published
Mon, 03/26/2018 - 13:49engesveenkEdited by engesveenk.published
Sun, 02/18/2018 - 00:19engesveenkEdited by zillmerk. fixed titlepublished
Sat, 02/17/2018 - 22:35zillmerkCreated by zillmerk.draft