Regulations 2 2 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.
After the single-oil standards of regulation 2.2.1, regulations 2.2.2 to 2.2.9 cover the processed and manufactured fats: interesterified fat, partially hydrogenated soyabean oil, edible fats such as lard and cocoa butter, margarine and fat spreads, vanaspati and bakery shortening, plus three reference tables on fatty acids, peroxide value and crude solvent-extracted oils. Manufacturers of these products can begin with FSSAI registration for food manufacturers.
This article reads the text as amended up to 21 October 2024 (FSSAI chapter compendium consolidated to amendment 83; the amendment of 10 July 2025 does not change these sub-regulations). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
Interesterified fat, partially hydrogenated soyabean oil, margarine, fat spreads, vanaspati and bakery shortening each carry a trans fatty acid ceiling of not more than 5 per cent by weight, stepping down to 3% from 1st January, 2021 and 2% from 1st January, 2022. Both dates have passed. Vanaspati and margarine must show a vitamin A level and a Baudouin test result for sesame oil. Regulation 2.2.7 prints a fatty acid composition table, 2.2.8 peroxide value limits and 2.2.9 the standards for crude oils that are not for direct human consumption.
Regulation 2.2.2: interesterified fat
Interesterified fat or oil is a fat in which the fatty acid positions within the glycerides have been rearranged, by enzymatic process or by alkaline catalysts, followed by washing, bleaching and deodorisation. The standard prints a list of conditions: no harmful colour or flavour; no colour resembling ghee; any flavour distinct from ghee; moisture not exceeding 0.25 per cent; trans fatty acids as described above; unsaponifiable matter not exceeding 2.0 per cent; FFA (the fatty-acid acidity parameter, as oleic acid) not exceeding 0.25 per cent; not less than 25 I.U. of synthetic vitamin A per gram at the time of packing; and no antioxidant, synergist or emulsifier without the Authority's prior sanction. If aerated, only nitrogen or another inert gas may be used, not exceeding 12 per cent by volume (inserted by the amendment of 21 October 2024).
Regulation 2.2.3: partially hydrogenated soyabean oil
Two products are standardised: partially hydrogenated and winterised soyabean oil, and partially hydrogenated soyabean oil, both made by light ("brush") hydrogenation with a nickel catalyst. The parameters include moisture (not more than 0.1 per cent by weight), refractive index or BR reading at 40 °C, saponification value, iodine value, acid value, unsaponifiable matter, linolenic acid (not more than 3 per cent by weight), cloud point and flash point (not less than 250 °C). Cloud point is not more than 10 °C for the winterised product and not more than 25 °C for the other. A note adds that edible oils under 2.2.1 shall not contain castor oil.
Regulation 2.2.4: edible fats
| Fat | Defining feature | Parameters named | Clause |
|---|---|---|---|
| Beef fat, mutton fat, goat fat, lard | rendered fat from the animal named | saponification value, iodine value | 1 to 4 |
| Cocoa butter | fat from cocoa beans and cocoa products | FFA as oleic acid (not more than 1.75), melting point 29 °C to 34 °C, iodine value, BR reading, unsaponifiable matter | 5 |
| Refined salseed, kokum, mango kernel, dhupa, phulwara fats | refined fats from seed kernels | BR reading, iodine, saponification, unsaponifiable matter, flash point | 6 to 10 |
| Peanut butter | ground roasted peanuts, with permitted additions | moisture (not more than 3.0), fat (not less than 40.0), protein (not less than 25.0), ash, salt | 11 |
| Shea butter, Borneo tallow (Illipe butter) | refined or pressed tree-seed fats | refractive index, iodine, saponification, FFA | 12, 13 |
Cocoa butter obtained by solvent extraction must not contain hexane above 5 ppm. For chocolate rules see our article on confectionery and cocoa.
Regulation 2.2.5: margarine and fat spreads
Table margarine is an emulsion of edible oils and fats with water: fat not less than 80 per cent (mass/mass), moisture not less than 12 and not more than 16 per cent, vitamin A not less than 30 I.U. per gram at the time of sale, with common salt not exceeding 2.5 per cent and skimmed milk powder not exceeding 2 per cent. Coloured and flavoured margarine must contain starch in the printed range of not less than 100 ppm and not more than 150 ppm, and may be sold only in sealed packages of not more than 500 gms. Bakery and industrial margarine is an emulsion of a vegetable oil product with water, with no added colour or flavour.
Fat spread has three groups: milk fat spread, mixed fat spread and vegetable fat spread. The standard prints fat of not more than 80 and not less than 40 per cent by weight and moisture of not more than 56 and not less than 16 per cent. The fat content must be declared on the label, the word "butter" may not be associated with the product, and the text says it shall be sold in sealed packages of not more than 500g under an Agmark certificate mark.
Regulation 2.2.6: vanaspati and bakery shortening
Vanaspati is refined edible vegetable oil, or oils, subjected to hydrogenation in any form or to chemical or enzymatic interesterification. Refined salseed fat, if used, shall not be more than 10 per cent of the total oil mix. The requirements include moisture not more than 0.25 per cent, trans fatty acids as above, unsaponifiable matter not exceeding 2.0 per cent (2.5 per cent where rice bran oil exceeds 30 per cent by weight and its quantity is declared), acid value not more than 0.6, synthetic vitamin A not less than 25.0 International units per gram at packing, residual nickel not more than 1.5 ppm and a negative argemone oil test. Vanaspati must contain sesame oil in sufficient quantity for the Baudouin test colour not to be lighter than 2.0 red units on a Lovibond scale when mixed with refined groundnut oil in the proportion of 20:80.
Bakery shortening is vanaspati meant for promoting the cellular structure of bakery products. It meets the same standard with printed exceptions: the trans fatty acid ceiling, a 12 per cent by volume limit on inert gas if aerated, and permission to add mono- and diglycerides as emulsifiers. Our article on bakery products covers the bakery standards. The wider trans fat position is in our post on the direction on trans fat limits.
Regulation 2.2.7: fatty acid composition
Regulation 2.2.7 prints a table of fatty acid composition of vegetable oils, as determined by gas liquid chromatography and expressed as percentage of total fatty acids. Its columns cover groundnut, coconut, cotton seed, maize, palm, palm kernel, palmolein, rice bran, safflower seed, soyabean, mustard, rapeseed, sesame, sunflower, olive, avocado, palm stearin, chia, grapeseed, moringa and other oils; its rows run from C6:0 to C26:0. A note defines "ND" as non detectable, that is, 0.05% or less. The table is a laboratory reference, and this article does not copy it.
Regulation 2.2.8: peroxide value
Peroxide value is capped by category: refined oils up to 10 milliequivalents of active oxygen per kg oil (except olive oil); cold pressed and virgin oils up to 15; virgin olive oils below 20; refined olive oil below 5; olive oil below 15; refined olive-pomace oil below 5; olive-pomace oil below 15; other expelled edible oils and fats up to 10.
Regulation 2.2.9: solvent extracted crude oils
Solvent extracted crude vegetable oils are oils extracted with food grade hexane from the sources named in 2.2.1. They are not for direct human consumption and must be refined to the clause 16 standard before use. A table prints moisture and insoluble impurities, refractive index, saponification value, iodine value, acid value, unsaponifiable matter and flash point for oils including coconut, cotton seed, groundnut, soyabean, mustard, rice bran, olive pomace and corn oil. For the single-oil standards see our article on edible oils under regulation 2.2.1.
A practical example
Shakti Foods makes bakery shortening. Its quality team checks each batch for moisture, trans fatty acids, unsaponifiable matter, acid value, vitamin A and residual nickel, and runs the Baudouin test on a blend with refined groundnut oil. If the plant switches to aerating the shortening, only nitrogen or another inert gas can be used, within the 12 per cent by volume limit.
Need help with fat standards?
Our team can map your fat and spread products to the right sub-regulation, review the label and check the licence category. Start with FSSAI registration for food manufacturers. For the sale-side rules for these oils and fats, see our sister article on vegetable oil and fat sale conditions.
Key takeaways
- Trans fatty acids are capped at 5 per cent, stepping to 3% and 2% on dates that have passed.
- Vanaspati and margarine require a vitamin A level and a Baudouin test result.
- Regulation 2.2.4 covers animal fats, cocoa butter, tree-seed fats, peanut butter and shea butter.
- Fat spread has milk, mixed and vegetable groups with printed fat and moisture ranges.
- Crude solvent-extracted oils are not for direct human consumption.
Read next
- Regulation 2.2.1: standards for edible oils
- Regulation 2.7: sweets, confectionery, chocolate and cocoa
- Direction on trans fat limits
- Edible oil standards under FSSAI
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.