Search Results for: Animal oils not further prepared
        
	        
		      
	        
		      
	        
		      
	        
		      
	        
		      
	        
              to be removed for making them edible. after refining, oils will become more safe, palatable and stable against rancidity upon storage. this was stated by r b n prasad, chairperson, scientific panel on oils and fats, fssai, and one of the panellists at the forum on edible oils - myths and facts, organised
		        
              
                  "fssai has recognised several oils for cooking purposes, and some of the most common cooking oils being consumed are as follows - coconut oil, cottonseed oil, groundnut oil, linseed/flaxseed oil, mustard oil, rapeseed or mustard oil (low erucic acid), olive oil, palmolein, palm stearin, palm kernel oil...
		      
		        
		      
		        https://www.fssai.gov.in/upload/media/FSSAI_News_Oil_FNB_11_01_2019.pdf