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India consumes 40-45% palm oil; Danish norms define trans fats, meet told
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Friday, 05 July, 2019, 08 : 00 AM [IST]
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Vijetha Iyer, Mumbai
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Palm oil contributes to global security and India’s consumption of the same is 40-45% were among the important observations made at “Technical Seminar for SME Snack & Bakery Industries,” which was held here on Thursday.
Oil and fat experts shared opinions and expertise on the subject to create awareness on reuse of oil amongst other things discussed at the seminar organised by Association of Food Scientists and Technologists (India) - AFSTI Mumbai Chapter along with Malaysian Palm Oil Board and AAK Kamani.
In his keynote address, Dr Nagendran, regional manager - South Asia, Malaysian Palm Oil Board, stated, "The production of palm is 31.4%, sun is 8.2%, mustard is 11.1%, soy is 24.4% and others 13.4%. Palm oil contributes to global food security. Palm oil-based solid fractions are highly recommended in food formulation due to cost-efficient, high oxidative stability, high solid fat content and so on.”
He added, "India 's consumption of palm oil is 40-45%. The total output of Indian bakery products is 3.0 million tonne/annum (TPA) from which 1.3 million TPA is organised sector and 1.7 million TPA is unorganised or small-scale manufacturers. Also, FSSAI recently stated that they plan to limit trans fats in oil to 2% by 2022, which will be a good change in India. ”
The next expert, Dr Vrushali Karhadkar, deputy general manager, R&D, AAK Kamani, spoke about trans fat free shortenings wherein she said oil and fats are an integral part of balanced and healthy diet. But unfortunately, a lot of misconceptions exist about the health effects of oils and fats. Trans fat is considered to be an unhealthy substance also known as trans fatty acid, made through the chemical process of hydrogenation of oils.
While discussing the regulatory aspects of trans fats, she said, "Danish regulation has defined trans free fat, if the content is less than or up to 1gm per 100gm of oil and fat, it is considered as trans fat free. FSSAI is also considering to adopt similar definition for labelling of trans fat free oils and fats in line with global ones. "
Meanwhile, Anuja Laghate from Muenzer Bharat spoke about FSSAI ecosystem for Repurpose Used Cooking Oil (RUCO) while highlighting the health hazards of reuse of cooking oil, wherein people can be affected with hypertension, liver disease and many other ailments.
She added that FSSAI regulations of 2018-2019 emphasise that there should be no repeated frying, the TPC of the oil should not be more than 25%, which is unsafe for human consumption, the mode of disposal, and maintenance of records for the oil consumed and disposed. They point out the need to ensure that UCO does not enter the food chain.
The vote of thanks and token of appreciation were presented by Nilesh Lele.
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