Ministerio de La Presidencia, Justicia y Relaciones Con Las Cortes. I. Disposiciones generales. Normas de calidad. (BOE-A-2025-9738)
Real Decreto 351/2025, de 30 de abril, por el que se aprueba la norma de calidad de los aceites vegetales comestibles.
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Cualquier dato, sea personal o no, ya está disponible en internet y con acceso público antes de estar en Zahoribo. Si lo ves aquí primero es simple casualidad.
No ocultamos, cambiamos o tergiversamos la información, simplemente somos un altavoz organizado de los boletines oficiales de España.
BOLETÍN OFICIAL DEL ESTADO
Núm. 119
Sábado 17 de mayo de 2025
Sec. I. Pág. 64139
ANEXO II
Características fisicoquímicas de los aceites vegetales comestibles
Composición de ácidos grasos
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
≤0.5
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
≤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
≤0.1
≤0.2
≤0.2
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.
cve: BOE-A-2025-9738
Verificable en https://www.boe.es
Producto
Núm. 119
Sábado 17 de mayo de 2025
Sec. I. Pág. 64139
ANEXO II
Características fisicoquímicas de los aceites vegetales comestibles
Composición de ácidos grasos
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
≤0.5
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
≤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
≤0.1
≤0.2
≤0.2
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.
cve: BOE-A-2025-9738
Verificable en https://www.boe.es
Producto
