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Informist, Monday, Jul. 28, 2025

 

MUMBAI – The Solvent Extractors' Association of India has urged the Central Consumer Protection Authority and the chairman of the Food Safety and Standards Authority of India to take appropriate action against misleading content about consumption of refined edible oils. This comes on the back of a viral social media video posted by an Instagram account, labelling refined oils as "chemical-laden" and "toxic".

 

The video has gained widespread traction, creating confusion among consumers and casting unfounded doubts on the safety of refined edible oils, which form the majority of India's edible oil consumption, the trade body said in a press release. "Alarmist messages like those in the viral video pose broader risks to the agri-economy, potentially discouraging consumers, affecting oilseed farming, and damaging trust in a heavily regulated industry," it said.

 

Hence, to promote awareness and clarity, the association has released a comprehensive explanatory note and an informative video titled "Refining ka Truth 1". They are designed to clarify the scientific and regulatory realities of edible oil refining and to counter the misleading content with evidence-based facts, according to the release.

As per the explanatory note, about 85% of India's edible oil consumption comes from refined oils such as palm, soybean, sunflower, rice bran, and cottonseed. These oils are processed under strict FSSAI norms and meet globally accepted Codex Alimentarius standards.

 

To extract oil, Hexan, a food-grade solvent is used during processing, with final products meeting the FSSAI-prescribed limit of 5 parts per million, which is within safe toxicological thresholds recognised globally, the association said. The refining process is essential to remove natural impurities and ensure safety, stability, and shelf life of edible oils. For processes such as deodorisation, FSSAI regulations are strictly complied with, according to the association.  End

 

Reported by Taniva Singha Roy

Edited by Nishant Maher

 

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