Legislación › Real Decreto 351/2025, de 30 de abril, por el que se aprueba la norma de calidad de los aceites vegetales comestibles.
ANEXO II
ANEXO II
Características fisicoquímicas de los aceites vegetales comestibles
Composición de ácidos grasos
| Producto | Composición de ácidos grasos (%) | ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| C6:0 | C8:0 | C10:0 | C12:0 | C14:0 | C16:0 | C16:1 | C17:0 | C17:1 | C18:0 | C18:1 | C18:2 | C18:3 | C20:0 | C20:1 | C20:2 | C22:0 | C22:1 | C22:2 | C24:0 | C24:1 | |
| 1. Aceite de soja. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.1 | ≤0.2 | 8.0 –13.5 | ≤0.2 | ≤0.1 | ≤0.1 | 2.0–5.4 | 17.0 –30.0 | 48.0 –59.0 | 4.5 –11.0 | 0.1 –0.6 | ≤0.5 | ≤0.1 | ≤0.7 | ≤0.3 | ≤0.05 | ≤0.5 | ≤0.05 |
| 1.1 Aceite de soja alto oleico. | ≤0.05 | ≤0.1 | ≤0.1 | ≤0.1 | ≤0.5 | 2.5 – 8.0 | ≤0.1 | ≤0.8 | ≤ 1.5 | 3.2 – 5.0 | 65.0 – 85.0 | 1.0 – 12.0 | 1.1 – 2.5 | ≤ 1.0 | ≤ 1.0 | ≤ 0.1 | ≤ 0.7 | ≤ 0.4 | ≤0.05 | ≤ 0.5 | ≤0.05 |
| 2. Aceite de cacahuete. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0,1 | ≤0,1 | 5.0 – 14.0 | ≤0.2 | ≤0.1 | ≤0.1 | 1.0–4.5 | 35.0 – 80.0 | 4.0 – 43.0 | ≤ 0.5 | 0.7–2.0 | 0.7–3.2 | ≤0.05 | 1.5–4.5 | ≤0.5 | ≤0.05 | 0.5–2.5 | ≤0.3 |
| 3. Aceite de girasol. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.1 | ≤0.2 | 5.0–7.6 | ≤0.3 | ≤0.2 | ≤0.1 | 2.7–6.5 | 14.0–43.0 | 45.4–74.0 | ≤0.3 | 0.1–0.5 | ≤0.3 | ≤0.05 | 0.3–1.5 | ≤0.3 | ≤0.3 | ≤0.5 | ≤0.05 |
| 3.1 Aceite de girasol alto oleico. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.1 | 2.6–5.0 | ≤0.2 | ≤0.3 | ≤0.1 | 2.0 – 6.2 | >75.0 | 2.1 –17.0 | ≤0.3 | 0.2–0.5 | 0.1–0.5 | ≤0.05 | 0.3 – 1.6 | ≤0.3 | ≤0.05 | ≤0.5 | ≤0.05 |
| 3.2 Aceite de girasol medio oleico. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤1.0 | 4.0–5.5 | ≤0.1 | ≤0.1 | ≤0.1 | 2.1–5.0 | 43.1–74.9 | 18.7–45.3 | ≤0.5 | 0.2–0.4 | 0.2–0.3 | ≤0.05 | 0.6–1.1 | ≤0.05 | ≤0.1 | 0.3–0.4 | ≤0.05 |
| 4. Aceite de algodón. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.2 | 0.6–1.0 | 21.4–26.4 | ≤1.2 | ≤0.1 | ≤0.1 | 2.1–3.3 | 14.7–21.7 | 46.7–58.2 | ≤0.4 | 0.2–0.5 | ≤0.1 | ≤0.1 | ≤0.6 | ≤0.3 | ≤0.1 | ≤0.1 | ≤0.05 |
| 5. Aceite de germen de maíz. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.3 | ≤0.3 | 8.6–16.5 | ≤0.5 | ≤0.1 | ≤0.1 | ≤3.3 | 20.0–42.2 | 34.0–65.6 | ≤2.0 | 0.3–1.0 | 0.2–0.6 | ≤0.1 | ≤0.5 | ≤0.3 | ≤0.05 | ≤0.5 | ≤0.05 |
| 6. Aceite de colza. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.2 | 2.5–7.0 | ≤0.6 | ≤0.3 | ≤0.3 | 0.8–3.0 | 51.0–70.0 | 15.0–30.0 | 5.0–14.0 | 0.2–1.2 | 0.1–4.3 | ≤0.1 | ≤0.6 | ≤2.0 | ≤0.1 | ≤0.3 | ≤0.4 |
| 7. Aceite de cártamo. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.2 | 5.3–8.0 | ≤0.2 | ≤0.1 | ≤0.1 | 1.9–2.9 | 8.4–21.3 | 67.8–83.2 | ≤0.1 | 0.2–0.4 | 0.1–0.3 | ≤0.05 | ≤1.0 | ≤1.8 | ≤0.05 | ≤0.2 | ≤0.2 |
| 7.1 Aceite de cártamo alto oleico. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.2 | ≤0.2 | 3.6–6.0 | ≤0.2 | ≤0.1 | ≤0.1 | 1.5–2.4 | 70.0–83.7 | 9.0–19.9 | ≤1.2 | 0.3–0.6 | 0.1–0.5 | ≤0.05 | ≤0.4 | ≤0.3 | ≤0.05 | ≤0.3 | ≤0.3 |
| 8. Aceite de pepita de uva. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.3 | 5.5–11.0 | ≤1.2 | ≤0.2 | ≤0.1 | 3.0–6.5 | 12.0–28.0 | 58.0 – 78.0 | ≤1.0 | ≤1.0 | ≤0.3 | ≤0.05 | ≤0.2 | ≤0.3 | ≤0.05 | ≤0.4 | ≤0.05 |
| 9. Aceite de salvado de arroz. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.2 | ≤1.0 | 14.0–23.0 | ≤0.5 | ≤0.05 | ≤0.05 | 0.9–4.0 | 38.0–48.0 | 21.0–42.0 | 0.1–2.9 | ≤0.9 | ≤0.8 | ≤0.05 | ≤1.0 | ≤0.05 | ≤0.05 | ≤0.9 | ≤0.05 |
| 10. Aceite de sésamo. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.1 | 7.9–12.0 | 0.1–0.2 | ≤0.2 | ≤0.1 | 4.8–6.1 | 35.9–42.3 | 41.5–47.9 | 0.3–0.4 | 0.3–0.6 | ≤0.3 | ≤0.05 | ≤0.3 | ≤0.05 | ≤0.05 | ≤0.3 | ≤0.05 |
| 11. Aceite de semilla de lino. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.3 | ≤0.2 | 4.0 –11.3 | ≤0.5 | ≤0.1 | ≤0.1 | 2.0–8.0 | 9.8–36.0 | 8.3–30.0 | 43.8–70.0 | ≤1.0 | ≤1.2 | ≤0.05 | ≤0.5 | ≤1.2 | ≤0.05 | ≤0.3 | ≤0.05 |
| 12. Aceite de semilla de mostaza. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤1.0 | 0.5–4.5 | ≤0.5 | ≤0.05 | ≤0.05 | 0.5–2.0 | 8.0–23.0 | 10.0–24.0 | 6.0–18.0 | ≤1.5 | 5.0–13.0 | ≤1.0 | 0.2–2.5 | 22.0–50.0 | ≤1.0 | ≤0.5 | 0.5–2.5 |
| 13. Aceite de almendra. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.1 | 4.0–9.0 | 0.2–0.8 | ≤0.2 | ≤0.2 | ≤3.0 | 62.0–76.0 | 20.0–30.0 | ≤0.5 | ≤0.5 | ≤0.3 | ≤0.05 | ≤0.2 | ≤0.1 | ≤0.05 | ≤0.2 | ≤0.05 |
| 14. Aceite de avellana. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.1 | 4.2–8.9 | ≤0.5 | ≤0.1 | ≤0.1 | 0.8–3.2 | 74.2–86.7 | 5.2–18.7 | ≤0.6 | ≤0.3 | ≤0.3 | ≤0.05 | ≤0.2 | ≤0.1 | ≤0.05 | ≤0.05 | ≤0.3 |
| 15. Aceite de nuez. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | 6.0–8.0 | ≤0.4 | ≤0.1 | ≤0.1 | 1.0–3.0 | 14.0–23.0 | 54.0–65.0 | 9.0–15.4 | ≤0.3 | ≤0.3 | ≤0.05 | ≤0.2 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 |
| 16. Aceite de pistacho. | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.6 | 8.0 –13.0 | ≤0.2 | ≤0.1 | ≤0.1 | 0.5–3.5 | 50.0–70.0 | 8.0–34.0 | 0.1–1.0 | ≤0.3 | ≤0.6 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 | ≤0.05 |
| 17. Aceite de aguacate. | – | – | – | – | ≤ 0.3 | 11.0 – 26.0 | 4.0 – 17.1 | ≤ 0.3 | ≤ 0.1 | 0.1 – 1.3 | 42.0 – 75.0 | 7.8 – 19.0 | 0.5 – 2.1 | ≤ 0.7 | ≤ 0.3 | – | ≤ 0.5 | – | – | ≤ 0.2 | ≤ 0.2 |
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Nota: los nombres utilizados para la descripción de las características fisicoquímicas de los aceites de los anexos II, III y IV no se corresponden necesariamente con las denominaciones de estos productos, que están contempladas en los artículos 4 y 6 de esta norma. |
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