Olive Po­mace Oil Check­ing for im­pu­ri­ties and adul­ter­ation

Consumer Voice - - The Surveillance Series/ Olive Pomace Oil -

While not as healthy as vir­gin or ex­tra-vir­gin olive oil, olive po­mace oil has its own place in the ‘health food’ hi­er­ar­chy. Be­ing the low­est grade of olive oil (it is pro­duced from the pulp and left­over flesh of the olives), it also costs the cheap­est – the dif­fer­ence in price be­tween po­mace oil and ex­tra vir­gin can be pretty big. The food reg­u­la­tions have clear di­rec­tions with re­gard to the qual­ity of olive po­mace oil, cov­er­ing in­sol­u­ble im­pu­ri­ties, free fatty acid­ity or free acid­ity, heavy metal con­tam­i­nants, and adul­ter­ation by other oils. There are pack­ag­ing and la­bel­ing guide­lines as well. As con­sumers, we need to be alert about these var­i­ous as­pects in or­der to make a fully in­formed choice.

This re­port checks five lead­ing brands of olive po­mace oil along the above­men­tioned pa­ram­e­ters, which are im­por­tant de­ter­mi­nants of qual­ity and safety. The good news is that none of them di­verged from the Food Safety and Stan­dards Reg­u­la­tions on the key pa­ram­e­ters, as dis­cussed in de­tail be­low.

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