Senior Scientist II US Pharmacopeia Rockville, Maryland, United States
Abstract: US Pharmacopeia’s Food Ingredients Expert Committee has two active Expert Panels (EPs) developing Food Chemicals Codex (FCC) standards for fats and oils. The goal of this presentation is to share an overview of recent achievements from these EPs. The High Value Food Oils EP has published three new FCC Identity Standards for Avocado Oil, Moroccan Argan Oil, Sichuan Pepper Oil, and made significant updates to the tests in Appendix VII Fats and Related Substances. Projects on the horizon include developing a new Identity Standard for Sacha Inchi Oil which is proposed in the December 2024 FCC Forum; writing a supplementary criteria statement to modernize Appendix VII on Fats and Related Substances; as well as modernizing existing Camellia Seed Oil and High Oleic Soybean Oil monographs. The Olive Oil Authenticity and Quality EP has completed new Identity Standards for Olive Oil, Refined; Olive Oil, Extra Virgin and Virgin; and Olive Pomace Oil, Refined. A new appendix was written and balloted into FCC: Appendix XIX Olive Oil Guidance, Methods, and Applicable Resources. The appendix includes a new test method for predicting shelf-life of extra virgin olive oil; other test methods specific to olive oil, a summary of the acceptance criteria from the three identity standards, and two sections related to understanding the identity standards and a review of odor active volatile compounds. Details of each of these projects will be introduced in the presentation and are of interest to AOCS members and constituents.
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