Russia

Regulatory Requirements for Oil Frying
Russia

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

1. Fatty Acids Criteria

2. Other Criteria

Mass fraction of moisture and volatile compounds: no more than 2% (newer standard) [3] or 0.3% (older standard - GOST 28414-89 "Fats for cookery, confectionary and bakery. General specifications" that has been included in the list of standards giving a presumption of compliance with TR 024/2011) [3].

General comment: the parameters are provided for "special purpose fats" that include culinary/frying oils and fats. These are defined as "special-purpose fats, including culinary, confectionery, bakery fats - fatty products with a fat mass fraction of at least 98 percent, manufactured for various industries from unmodified and (or) modified vegetable oils with or without the addition of animal fats and their mixtures, with the addition of or without the addition of food additives and other food ingredients". Separate technical requirements may also be set out in standards that apply to a specific type of oil (e.g. vegetable oil, etc.). 

3. References

1. Technical Regulations on Fat and Oil Products, TR TS 024/2011, Annex 1

https://docs.cntd.ru/document/902320571

2. GOST R 54607.3-2014 Public catering services. Methods of laboratory quality control of products catering. Part 3. Methods of control of manufacturing processes of products of public catering, clause 6

https://meganorm.ru/Data/583/58329.pdf

3. GOST 33648-2022. Special Purpose Fats. General Technical Specifications

https://allgosts.ru/67/200/gost_33648-2022

4. GOST 28414-89 Fats for cookery, confectionary, and bakery. General specifications that have been included in the list of standards giving a presumption of compliance with TR 024/2011

https://files.stroyinf.ru/Data/284/28497.pdf

5. Recommendations issued by the Restaurateurs and Hoteliers Federation of Russia

https://foodac.ru/wa-data/public/site/LRSM_brochure.pdf