Croatia

Regulatory Requirements for Oil Frying
Croatia

This section provides an overview of all regulatory requirements related to the chemical properties of frying oil.

1. Fatty Acids Criteria

2. Other Criteria

General requirements for refined oils:

1. At 20 °C: liquid, clear, characteristic color
2. Neutral to characteristic scent and flavor, no foreign and /or rancid scent and flavor 
3. Max 0,2 % moisture and volatile matter at 105 °C 

General requirements for cold-pressed and virgin oils:

1. Characteristic color
2. Characteristic scent and flavor for seed or fruit, no foreign and/or rancid scent, and flavor
3. Max 0,4% moisture and volatile matter at 105 °C
4. For cold-pressed oils, max 0,15 mg/kg of stigmastadiene
   

General requirements for mixtures of different oil categories:

1. Characteristic color
2. Characteristic scent and flavor for seed or fruit, no foreign and/or rancid scent, and flavor
3. Max 0,4 % moisture and volatile matter at 105 °C
   

Erucic acid: 

• Max = 20 g/kg (EU)

3. References

1. Pravilnik o jestivim uljima i mastima (NN 11/2019), amended by (2) Pravilnik o izmjenama Pravilnika o jestivim uljima i mastima (NN 117/2021)

https://narodne-novine.nn.hr/clanci/sluzbeni/2019_01_11_229.html

2. Ordinance on edible oils and fats (Official Gazette 11/2019), amended by (2) Ordinance on Amendments to the Ordinance on Edible Oils and Fats

https://narodne-novine.nn.hr/clanci/sluzbeni/2021_10_117_2014.html