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Compound cooking fats |
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Cotton linters, oilcakes and other residual products of oil production |
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Crude vegetable oils: olive oil, soya-bean oil, palm oil, sunflower-seed oil, cotton-seed oil, rape, colza or mustard oil, linseed oil etc. |
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Fish and marine mammal oils |
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Margarine |
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Melanges and similar spreads |
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Non-defatted flour or meal of oilseeds, oil nuts or oil kernels |
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Non-edible animal oils and fats |
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Refined vegetable oils: olive oil, soya-bean oil etc. |
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Vegetable oils: blowing, boiling, dehydration, hydrogenation etc. |
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