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Research article - Peer-reviewed, 2011

Scientific Opinion on the capacity of oleochemical processes to minimise possible risks linked to TSE in Category 1 animal by-products

Andreoletti, Olivier; Budka, Herbert; Buncic, Sava; Collins, John D; Griffin, John; Hald, Tine; Havelaar, Arie H; Hope, James; Klein, Gunter; McLauchlin, James; Mueller-Graf, Christine; Nguyen-Thé, Christophe; Nörrung, Birgit; Prieto, Maradona Miguel; Ricci, Antonia; Peixe, Luisa; Sofos, John; Threlfall, John; Vanopdenbosch, Emmanuel; Vågsholm, Ivar


The capacity of specific oleochemical processes including several steps (i.e. bleaching, fat splitting, hydrogenation, concentration, distillation and refinement) in order to minimise possible risks linked to TSE infectivity in tallow including Category 1 animal by-products (ABP) was assessed. Under the new ABP Regulation (Reg. EC No 1069/2009), the use of Category 1 tallow for oleochemical products may be also authorised, if the processes are proved to be capable of sufficiently inactivating any potential risks linked to TSEs. The processes considered in this opinion are based on different treatment steps in different combination, but with respect to infectivity reduction the major contribution derives from hydrolytic fat splitting and hydrogenation, so to obtain fatty acids and glycerol. It is concluded that if the parameters are fully met as declared by the applicant, certain processes can be considered effective in significantly reducing the TSE infectivity in the end products using Category 1 tallow. However, considering the uncertainties on the TSE infectivity reduction in oleochemical products derived from Cat. 1 material, these products cannot be reliably regarded to be free of infectivity and therefore could pose a risk if they entered the food and feed chain


Fat splitting; hydrogenation; glycerol; fatty acids; TSE

Published in

EFSA Journal
2011, Volume: 9, number: 2, article number: 1976
Publisher: European Food Safety Authority (EFSA)