Flaxseed Oil and Perilla Oil Quality and Labeling Standard

JHFC-S-041　Enacted: 7 September 2026 / Effective: the same day

Japan Certified Health Food Council (JHFC) — English translation of the standard. In case of discrepancy the Japanese text prevails. Japanese original

Japan Certified Health Food Council (JHFC)

Enacted: 7 September 2026 / Effective: the same day

Preamble (Rationale for Enactment)

Flaxseed oil and perilla oil are obtained from the seeds of different plants and are sometimes presented in the same section as oils containing α-linolenic acid. However, measuring that constituent alone cannot establish the botanical origin or the composition of a blended oil. Conditions of exposure to oxygen also change from oil extraction through use after opening. This Standard is established to verify seed identification, oil extraction history, and changes in quality in the containers used for sale as an integrated whole.

Article 1 (Purpose)

This Standard requires the origins and blending relationships of both oils to be traceable, and the oil amount, fatty acid amount, and storage conditions to be explainable on the basis of their respective supporting evidence. In addition to information disclosure under the five criteria of JHFC-A-001, the authenticity of seed raw materials and oxidation control involving container opening shall be evaluated.

Article 2 (Scope)

This Standard applies to flaxseed oil obtained from flax seeds, perilla oil obtained from perilla seeds, and foods formulated with these oils. It includes bottled oils, capsules, emulsions, and powdered oils. Seed powders themselves are excluded, and products blended with other oils shall be subject to this Standard with the composition by raw material clearly stated. Oils intended for industrial use shall not be treated as edible raw materials.

Article 3 (Terms and Definitions)

1. Seed origin unit: A unit of raw material for which the plant species, harvest region, harvest period, and storage history are traced together.
2. Oil extraction conditions: Details of pressing, solvent extraction, filtration, and refining performed, and the history of temperatures and other conditions to which the oil has been subjected.
3. α-Linolenic acid amount: The amount determined as the mass of that fatty acid, excluding other fatty acids and the backbone portion of the oil molecules.
4. In-use opening test: A test involving repeated opening, pouring, and reclosing to verify quality changes associated with actual use.

Article 4 (Requirements)

1. Quality Requirements—Authenticity of Seeds and Oils

The plant species of the seeds, admixture of seeds of other species, and handling history for food use shall be verified through receipt documentation. Perilla and sesame shall be distinguished in raw material names. The fatty acid composition of the oil shall be compared with supply records, and compositional analysis of sterols or other constituents shall be added as necessary. The place of origin or identity as a single oil shall not be determined solely from α-linolenic acid measurement, and the basis for determining origin shall be retained.

2. Quality Requirements—Manufacturing Control of Oil Extraction and Blending

Seed drying, storage, pressing, and filtration shall be controlled through linked lots. Where expressions such as cold-pressed are used, temperature measurement locations and actual measurement histories shall be provided. Deodorization and solvent extraction, where performed, shall be recorded in the process flow chart. For equipment shared with other oils, residues at changeover and the blending mass balance shall be verified, and input amounts for each oil type shall be traced through to filling records.

3. Quality Requirements—Purity and Sources of Contamination

The business operator shall establish specifications for assessing moisture, foreign matter, free fatty acids, and admixture of other oils, and shall present their basis. Pesticide residues and mold-derived substances shall be included in the testing plan according to cultivation and seed storage conditions, and residual solvents and similar substances shall be included according to refining conditions. Where test items are omitted, the reasons shall also be explained using raw material and process documentation, and the unrefined status of an oil shall not be used as a substitute for quality assessment.

4. Testing—Fatty Acid Amounts and Oxidation Status

Fatty acid composition and the selected oxidation indicators shall be verified through third-party testing. Where constituent proportions are converted to content amounts, the difference between lipid amount and fatty acid amount shall be accounted for. Recovery methods for raw material oil and oil from products shall be distinguished, and recovery from the carrier shall be validated for powdered oils. The institution name, method, sample stage, relevant lot, and contact point for inquiries shall be disclosed, together with the scope of contaminant testing performed.

5. Labeling Requirements—Oil Type and Daily Amount

The name flaxseed oil or perilla oil and the amount of that oil in the recommended daily intake shall be stated. Where α-linolenic acid is declared as a principal constituent, its amount shall be labeled separately. For proportions in blended products, it shall be clearly stated whether the denominator is the oil portion or the entire product. The content of the actual product shall not be determined solely from representative values in food composition tables; draft labeling shall be verified against batch input records and product analysis.

6. Quality Requirements—Storage Including After Opening

Indicators that capture both early and advanced oxidation shall be combined, and protection from light, container headspace, and oil remaining at the pouring spout shall be evaluated. In-use opening tests shall also record changes associated with the amount remaining. The business operator shall provide assessment specifications and the basis for shelf life, and shall separately label the storage location, tight closure requirements, and period of use for unopened products and after opening. Oxidation assessment shall not be concluded solely by checking odor.

7. Precautions for Intake

Instructions for use as an edible oil, including whether heating is involved, shall correspond to conditions verified for the product. Necessary precautions concerning prolonged storage after transfer to another container and handling that contaminates the pouring spout shall be established on the basis of storage tests. Persons undergoing treatment or taking medication shall be advised to consult a physician. Allergy information concerning the raw materials and instructions to discontinue use in the event of container abnormalities shall be verified in labeling samples.

8. Documentation Management

A correspondence table linking seed origin units, oil extraction runs, blending tanks, and filled products shall be retained. Where the official food classifications for [flaxseed oil](https://fooddb.mext.go.jp/details/details.pl?ITEM_NO=14_14023_7) and [perilla oil](https://fooddb.mext.go.jp/details/details.pl?ITEM_NO=14_14024_7) are consulted, they shall be kept separate from test results for the actual product. The business operator shall establish a record retention period, and changes to pouring spout specifications shall also be reflected in the version of the in-use opening test.

Article 5 (Evaluation Categories)

Conformity: All items are satisfied, traceability is maintained from seeds through blending and labeling, and evidence supports quality under the conditions of use involving opening.
Partial conformity: Oil type, content, and oxidation assessment have been verified, and a deadline is set for remedying minor deficiencies, such as guidance on origin documentation.
Nonconformity: Oil type is determined solely from fatty acid ratios, the denominator for blended oil proportions is unclear, or labeling for use after opening cannot be supported by testing.

Article 6 (Implementation)

The business operator shall make a self-declaration of conformity specifying the oil type and packaging specifications. The Council shall verify the seed register and in-use opening tests through the application documentation. Reassessment shall be conducted when seed supply, deodorization conditions, blending proportions, or the pouring spout changes, and storage instructions shall be checked during periodic review.

Supplementary Provisions

This Standard shall take effect on 7 September 2026. Inquiries concerning either oil shall clearly state whether it is a single oil or a blended oil.

※ This Standard sets out evaluation criteria for information disclosure and quality management practices and does not guarantee the effects, efficacy, or safety of individual products.

This standard is an evaluation standard on information disclosure and quality management; it does not guarantee the efficacy or safety of any individual product. Businesses may make a self-declaration of conformity based on this standard, and the Council confirms declarations upon application.

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