Regulation 2 explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Regulation 2.2.1 sets a separate standard for each edible oil, from coconut oil in clause 1 to moringa oil in clause 32. Every standard is built on the same few laboratory parameters, so one reading skill covers them all. Edible oil packers and refiners who need a licence can start with FSSAI registration for food manufacturers.
This article reads the text as amended up to 10 July 2025 (FSSAI chapter compendium consolidated to amendment 83 of 21 October 2024, and the First Amendment Regulations, 2025 of 10 July 2025, in force 1 February 2026). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
Each oil must be clear, with no rancidity, suspended matter, separated water, added colour or flavour, or mineral oil, and must pass the argemone oil test. The parameters are the Butyro-refractometer reading or refractive index, saponification value, iodine value, unsaponifiable matter and acid value. Oil from solvent extraction must be refined before it is supplied for human consumption, with hexane in the refined oil not more than 5.0 ppm in most clauses. From 1 February 2026 the refractive index entries for palm oil, palmolein, palm kernel oil and palm superolein are substituted.
The standards, clause by clause
| Clause | Oil | Clause | Oil |
|---|---|---|---|
| 1, 1(A) | coconut; virgin coconut oil | 14 | soyabean |
| 2 | cotton seed | 15 | maize (corn) |
| 3 | groundnut | 16 | refined vegetable oil |
| 4 | flaxseed or linseed | 17, 18 | almond; water-melon seed |
| 5 | mahua | 19 to 21 | palm; palmolein; palm kernel |
| 6, 7 | rapeseed or mustard; low erucic acid | 22, 22.01 | sunflower seed; high oleic sunflower |
| 8 | olive and olive-pomace | 23 | rice bran |
| 9, 10, 10.1 | poppy seed; safflower; high oleic safflower | 24 | multi-source edible oil |
| 11, 12, 13 | taramira; til (sesame); niger seed | 25 to 32 | avocado; palm stearin; palm kernel stearin and olein; palm superolein; chia; grapeseed; moringa |
Clause 1 (coconut oil) was followed by an omitted entry in the compendium, and clause 5 (mahua) carries a refining rule. Virgin coconut oil, in clause 1(A), has its own table that includes moisture, insoluble impurities, saponification value, iodine value, acid value, polenske value and peroxide value, and food additives are not permitted in it.
The common parameters
Each oil table lists the Butyro-refractometer (BR) reading or, as an alternative, the refractive index, usually at 40 °C. It then prints saponification value, iodine value, unsaponifiable matter and acid value. A few figures exactly as printed:
| Oil | BR reading at 40 °C | Saponification value | Acid value |
|---|---|---|---|
| Groundnut (clause 3) | 54.0 to 57.1 | 188 to 196 | Not more than 6.0 |
| Rapeseed or mustard (clause 6) | 58.0 to 60.5 | 168-177 | Not more than 6.0 |
| Til or sesame (clause 12) | 58.0 to 61.0 | 188 to 193 | Not more than 6.0 |
Mustard oil also carries a polybromide test that must be negative, a hydrocyanic acid test that must pass, and a note that it may be labelled Kachi Ghani or Cold Pressed if natural allyl isothiocyanate is not less than 0.20 % by weight.
Refining, solvent extraction and hexane
Most clauses say that if the oil is obtained by solvent extraction it may be supplied for human consumption only after refining, and must meet the refined vegetable oil standard in clause 16. The refined oil shall not contain hexane above the figure printed, 5.0 ppm for most oils, and 0.5 ppm for cotton seed oil. Oil from the expelled or pressed method must not contain hexane residues. Cotton seed, mahua and rice bran oils must be refined, and imported cotton seed oil follows the refining rule.
Clause 16 (refined vegetable oil) describes the refining route: deacidification with alkali or physical or miscella refining, degumming with phosphoric or citric acid or an enzyme, bleaching with adsorbent earth or activated carbon and deodorisation with steam, with no other chemical agent. The name of the source oil must be on the label. Acid value must be not more than 0.6, moisture not more than 0.10 per cent by weight, and trans fatty acids not more than 5 per cent by weight; the proviso lowers that to 3% on and from 1st January, 2021 and 2% on and from 1st January, 2022, and both dates have passed. Our article on trans fat in fats and margarine continues the theme.
Olive oil (clause 8)
Clause 8 distinguishes refined olive oil, olive oil, extra virgin, virgin, ordinary virgin, refined olive-pomace oil and olive-pomace oil. Each has a ceiling on FFA (the fatty-acid acidity parameter), expressed as oleic acid, such as 0.8 grams per 100 grams for extra virgin olive oil and 2.0 for virgin olive oil. Virgin olive oils may contain no additives; the refined grades may have tocopherols added, with alpha-tocopherol in the final product not above 200 mg/kg. Lead and arsenic are each capped at 0.1 mg/kg.
Palm oil and the 2026 changes
Clause 19 (palm oil) prints BR reading, refractive index, melting point, iodine value, saponification value, unsaponifiable matter and FFA expressed as palmitic acid, not more than 10.0 per cent. Indigenously produced raw palm oil obtained by expression may be supplied as such if FFA is not more than 3.0 per cent. Palm oil with FFA above 3.0 and up to 10.0, imported oil, or solvent-extracted oil must be refined first and shown to conform to clause 16, with a flash point (Pensky-Marten closed method) not less than 250 °C.
The First Amendment Regulations, 2025, in force 1 February 2026, substituted four refractive index entries, which now read:
| Clause | Oil | Refractive index entry now in force |
|---|---|---|
| 19 | Palm oil, at 50 °C | 1.454-1.456 |
| 20 | Palmolein, at 40 °C | 1.458-1.460 |
| 21 | Palm kernel oil, at 40 °C | 1.448-1.452 |
| 29 | Palm superolein, at 40 °C | 1.459-1.460 |
These were substituted by the First Amendment Regulations, 2025, in force 1 February 2026. Palmolein also has a cloud point of not more than 18 °C. Palm stearin, palm kernel stearin, palm kernel olein and palm superolein are covered by clauses 26 to 29.
Multi-source edible oil (clause 24)
Multi-source edible oil is an admixture of two edible vegetable oils where each is not less than 20 per cent by weight, and each oil must meet its own standard. It shall not contain more than 33% of saturated fatty acids. It may have an omega 3 to omega 6 ratio in the range of 1:5 to 1:10, and chia oil or flaxseed oil up to 5% of the total may be added if that ratio is claimed. Moisture is capped at 0.2 per cent by weight, acid value depends on whether raw or refined oils are blended, and flash point must be not less than 250 °C. Our sister article on the sale of vegetable oil and fat covers the conditions for selling these oils.
Labels and claims
Labelling follows the labelling regulations, and edible oil labels carry additional statements; see our sister articles on oil labelling under Schedule II and health claims. The wider overview is in our post on edible oil standards.
A practical example
Golden Press Oils buys palm oil with an FFA of 6 per cent and plans to pack it directly. Under clause 19 the oil must first be refined and shown to conform to clause 16, as only indigenous raw palm oil with FFA not more than 3.0 per cent may be supplied as such. A laboratory report on refractive index at 50 °C would be read against the 1.454-1.456 entry now in force.
Need help with oil standards?
Our team can match each oil in your range to its clause, its refining condition and its label. Start with FSSAI registration for food manufacturers.
Key takeaways
- Regulation 2.2.1 has 32 oil clauses built on five common laboratory parameters.
- Solvent-extracted oil must be refined before human consumption.
- Clause 16 sets acid value, moisture and trans fatty acid ceilings for refined oils.
- Four palm-group refractive index entries were substituted from 1 February 2026.
- Multi-source edible oil needs each oil at not less than 20 per cent by weight.
Read next
- Regulations 2.2.2 to 2.2.9: vanaspati, margarine, fats and fatty acid composition
- Edible oil standards under FSSAI
- Regulation 2.3.15: sale of vegetable oil and fat
- Regulations 1.1 and 1.2: definitions and the structure of the Regulations
Disclaimer: Based on the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as consolidated in FSSAI's chapter-wise compendium (to amendment 83 of 21 October 2024) and the First Amendment Regulations, 2025, as consulted on fssai.gov.in on 2-3 October 2026. Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.