The oil brand ambassadors CSE

By not setting standards It is not that the country

Commercial interests determine content The oil we eat is essential for our body to function. We cannot do without it. Thus it is important to understand its chemistry. It is agreed that healthy oil is one which has less saturated fat, more monounsaturated fat (mufa) and polyunsaturated fats (pufa) is balanced between the two. It should also be rich in omega 3, 6 and 9 fatty acids (see box

In the 1970s, when concern about the link between saturated fats (like butter, lard, tallow) and heart diseases started growing, experts suggested a shift to unsaturated fats, which are in the liquid form. But the food-processing industry needed semisolids, for products like cakes and biscuits, for which they partially hydrogenated oil. Hydrogenation is the addition of hydrogen atoms to break

Prevention of Food Adulteration Act, 1954 includes specific standards on edible oils giving broad specification for different oils. The act allows two different oils to be blended and sold. The specifications do not lay down guidelines on fatty acid composition of different oils. There are specifications for vanaspati. Companies can mix any quantity of any

What does

September 24, 2004: Union health ministry