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ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of January 10, 2024 No. 15

About approval of Quality requirements of edible vegetable oils

Based on Articles 7, 8 and 13 Laws No. 306/2018 on safety of foodstuff (The official monitor of the Republic of Moldova, 2019, Art. No. 59-65, 120), with subsequent changes, DECIDES: the Government

1. Approve Quality requirements of edible vegetable oils (are applied).

2. From the effective date this resolution to declare invalid the Order of the Government No. 434/2010 about approval of the Technical regulation "Edible Oils" (The official monitor of the Republic of Moldova, 2020, Art. No. 87-90, 510), with subsequent changes.

3. To impose control over the implementation of this resolution on the National agency on safety of foodstuff.

4. This resolution becomes effective after 6 months from the date of publication in the Official monitor of the Republic of Moldova.

Prime Minister

Doreen Rechan

 

Countersigns:

Deputy Prime Minister, Minister of Agriculture and food industry 

 

Volodymyr Bol

Approved by the Order of the Government of the Republic of Moldova of January 10, 2024 No. 15

Quality requirements of edible vegetable oils

These Requirements shift part VIII of appendix VII to Regulations (EU) No. 1308/2013 of the European Parliament and Council of December 17, 2013 about establishment of the general organization of the markets of agricultural products and cancellation of regulations (EEC) No. 922/72, (EEC) No. 234/79, (EU) No. 1037/2001 and (EU) No. 1234/2007 of Council, CELEX: 02013R1308, published in the Official magazine of the European Union by L 347 of December 20, 2013, with the last changes made by Regulations (EU) 2021/2117 European Parliament and Council of December 2, 2021; The delegated regulations of the Commission (EU) 2022/2104 of July 29, 2022, No. 1308/2013 of the European Parliament and Council supplementing Regulations (EU) concerning standards of sale of olive oil and the canceling Regulations of the Commission (EEC) No. 2568/91 and the Regulations of the Commission (EU) No. 29/2012, CELEX: 32022R2104, published in the Official magazine of the European Union by L 284 of November 4, 2022; CODEX STAN 210-1999 the Standard on the named vegetable oils (with changes from 2005, 2011, 2013, 2015, 2019, 2021, 2022, 2023); CODEX STAN 19-1981 Standard of edible fats and oils on which there are no separate CSX 19-1981 standards (with changes from 2009, 2013, 2015, 2017, 2019, 2021); CODEX STAN 33-1981 Standard for olive oil and the zhmykhovy olive oil CXS 33-1981 (with changes from 2009, 2013, 2021).

Chapter I General provisions

1. Quality requirements of edible vegetable oils (further – Requirements) establish the minimum requirements to quality in case of realization of the edible vegetable oils specified according to goods items 1507, of 1508, of 1509, of 1510, of 1511, of 1512, of 1513, of 1514, 1515 and 1804 00 000 Combined the commodity nomenclature approved by the Law No. 172/2014, intended for consumption by the person, both domestic, and import production.

2. These Requirements do not extend to products made in individual farms for own consumption.

3. For the purposes of these Requirements the following concepts are used:

1) edible oil – mix of glycerides of fatty acids and the accompanying substances (they may contain small amount of other lipids, for example phospholipids, and also unsaponifiable substances and free fatty acids which naturally are present at fats and oils);

2) oil of direct extraction – the virgin oil received without change of the nature of oil using only mechanical processes, such as extraction and the pressing, and also the heating which is not cleared or cleared by hydration, sedimentation, filtering and centrifuging;

3) oil of cold extraction – the oil received without change of the nature of oil, using only mechanical processes, such as extraction and pressing, without heating, not cleared or cleared by hydration, sedimentation, filtering and centrifuging;

4) oil extraction – the oil extracted from oily raw material by means of the solvents (hexane, gasoline, etc.) permitted for application in these purposes;

5) vegetable oil not refined – the vegetable oil purified of small and large suspension;

6) purified oil – the vegetable oil which underwent cleaning on complete or partial cycle of stages of purification;

7) the oil hydrated – the oil received when processing vegetable oils by the hydrating reagents for the purpose of removal of phospholipids and other hydrophilic substances;

8) the oil neutralized – the oil in parts or in full cleared of free fatty acids;

9) the oil bleached – the oil in parts or in full cleared of dyes;

10) the oil deodorized – the vegetable oil purified of characteristic flying flavoring and odoriruyushchy substances;

11) the purified oil deodorized – oil refined, undergone deodorization process;

12) oil-mix – mix of vegetable oils in different ratios;

13) oil flavored – oil with addition of flavoring and aromatic substances;

14) oily raw material – the seeds and fruits of oil plants used for industrial production of edible oils;

15) the oil enriched with fatty acids omega-3 – the oil containing at least 0,6 of of linolenic acid on 100 g of product;

16) oil with the balanced composition of polyunsaturated fatty acids (PNZhK) – oil in which the omega-6/omega-3 constitutes ratio (1-13): 1 it is also provided with content of linoleic and linolenic acids;

17) groundnut oil – the oil received from peanut beans (seeds of Arachis hypogaea L.);

18) babassu oil – the oil received from core of fruits of some types of palm tree (Orbignya spp);

19) coconut oil – the oil received from pulp of coconuts (Cocos nucifera L.);

20) cotton oil – the oil received from seeds of the different cultivated types of cotton (Gossypium spp);

21) grapes seeds oil – the oil received from grapes seeds (Vitis vinifera L.);

22) corn oil – the oil received from corn germs (embryos Zea L.);

23) mustard-seed oil – the oil received from seeds of white mustard (Sinapis alba L. or Brassica hirta Moench), brown and yellow (Brassica juncea (L.) Czernajew and Cossen), and black mustard (Brassica nigra (L.) Koch);

24) olive oil – the oil received from fruits of olive tree (Olea europea L.), except for the oils received by means of solvents or processes of transesterification, and also any mixes with oils of other types;

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